Month: December 2012

1 качан капусты (~2-3 кг)

3-4 зубчика чеснока

1  свекла (небольшая)

2 столовых ложки соли

2 столовых ложки сахара

100 гр растительного масла

100 гр уксуса

700 гр воды

Рассол

Вскипятить воду с солью и сахаром, снять с огня и добавить масло и уксус. Опять вскипятить и залить капусту.

Капусту порезать на крупные части (вместе с кочерыжкой), уложить слоями, пересыпая свеклой и чесноком (можно добавить перец, гвоздику или корицу). Залить рассолом, сверху поставить пресс и через сутки можно есть.

 

Вкусный пирог – даже конраду понравился.

СОСТАВ

400г цветной капусты или брокколи, 100г бекона, 2~3 ст ложки панировочных сухарей

ТЕСТО

~1 стакан муки, 2 ст ложки растительного масла (или вытопленного из бекона сала), 1 яйцо, 1 ч ложка сахара, 1/3 ч ложки соли, 100г сметаны, 1/5 ч ложки соды

ЗАЛИВКА

3 яйца, 100г сыра

Цветную капусту вымыть, разобрать на соцветия и отварить в подсолёной воде до желаемой мягкости (10~15 минут). Воду слить и оставить капусту остывать.
Бекон нарезать соломкой и выжарить до лёгкого хруста. Выжаривать можно в микроволновке (3~4 минуты при max мощности).

Из указанных продуктов приготовить сметанное тесто по приведённой технологии, заменив сливочное масло на растительное или на вытопленное из бекона сало.
Яйца слегка взбить и смешать с натёртым сыром.
Тесто распределить по смазанной форме (d=20см), формируя бортики.
На тесто выложить остывшую капусту и бекон. Залить яйцами с сыром.

Сверху пирог равномерно посыпать панировочными сухарями.
Поставить в разогретую до температуры t=180~200°С духовку на 20~25 минут (до зарумянивания поверхности).

Готовый пирог слегка остудить (5~10 минут) и вынуть из формы.
Подавать лучше тёплым.
При длительном выстаивании тесто у пирога отмокает.

One correction to the recipe – there is no need to turn the bagels over.

Ingredients

• 2 cups warm water, about 110 degrees F
• 2 (1/4-ounce) packets active dry yeast
• 3 tablespoons granulated sugar, plus 1 tablespoon
• 5 to 6 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons vegetable oil
• 2 tablespoons yellow cornmeal

Optional Toppings:

• 1/2 cup lightly toasted chopped onions (2 teaspoons each)
• 2 tablespoons poppy seeds (about 1/2 teaspoon each)
• 2 tablespoons sesame seeds (about 1/2 teaspoon each)
• 1 tablespoon kosher salt (about 1/4 teaspoon each)

Directions

Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)

Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet.

In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.

I made cookies, some with orange jam – everybody liked them.

Ingredients

• 1/2 cup (1 stick) butter, at room temperature
• 1/2 cup dark brown sugar
• 1/4 cup light molasses or dark corn syrup
• 1 tablespoon cinnamon
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cloves
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 tablespoons water

For assemblage and decoration: (VERY OPTIONAL)

• Melted white chocolate or Royal Icing (recipe follows)
• Gumdrops, licorice and peppermint, as desired

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

Preheat oven to 375 degrees F. Bake at 375 degrees F for about 15 minutes until dough feels firm.

1 loaf

• 1 3/4 c flour
• 1 c sugar
• 1 T baking powder
• 3/4 t salt
• 1/2 t cinnamon
• 1 egg, slightly beaten
• 1 T melted butter
• 3/4 c milk
• 1 T grated orange peel
• 1 c raw whole cranberries

1. In a sifter, combine flour with sugar, baking powder, salt and cinnamon, and sift into a bowl.
2. Combine egg w/ orange peel, milk and butter; then pour all at once into dry ingredients
3. Mix until thoroughly moistened. Stir in cranberries. Spoon mixture into a well-greased, 4×8″ loaf pan.
4. Bake in preheated 325F oven, about 1 hour. Serve warm or cold.

Great canned!

Found the recipe on our favorite Foonetwork.com. Konrad liked the result. We used half beef half pork for the sauce.

Ingredients

• 1 tablespoon olive oil, plus extra for pan
• 1 pound ground beef or turkey
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 (14.5-ounce) can stewed tomatoes, chopped
• 1 (8-ounce) jar tomato sauce
• 1 (6-ounce) can tomato paste
• 1 (8-ounce) box no-boil lasagna noodles
• 2 large eggs
• 2 cups cottage cheese
• 1/2 cup grated Parmesan
• 2 teaspoons freshly chopped parsley leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon seasoning salt
• 1 (8-ounce) bag shredded mozzarella
• 1 (8-ounce) bag shredded Cheddar

Directions