Showing posts from April, 2024

Whole Wheat Bread

When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shag

Mushroom White Bean Gratin

Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out (and also try making bread; more on that soon).  Note: for oil, the recipe called for olive, but I tend to use canola for high-heat cooking (reserving olive for room-temperature tasting).  Ingredients 1/4 C oil 10 oz mushrooms, sliced 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces (could add potato or other root veggies, too) 4-5 cloves garlic, minced 1 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked dry, or use two 15 oz cans), undrained 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with salt) on