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Nov 22 17

Michelle’s cranberry sauce

by Ben
  • 12oz (340g) bag of cranberries
  • orange
  • 1 C sugar
  • orange juice + water to make 1 C
  • 1 cinnamon stick
  • 2 cloves (optional)
  1. zest half the orange. Make sure there is no pith
  2. squeeze out orange, removing seeds. Add enough water to make 1 C (tried with 1½ and it was too liquidy)
  3. put water, orange juice and sugar into pot and bring to boil
  4. add cranberries, zest and spices and simmer 10 min, until the berries explode
  5. fish out cloves and cinnamon stick
Sep 3 17

Fig jam

by Ben

Aug 16, 2016:
810 g or 1.78# figs
267g sugar
3.5 T lemon juice
1/4 C brandy

Started 200g sugar

Sept 3, 2016
Bowl is 310 g
1839-310=1529g of Calimyrna figs
500-509g sugar
6-7T lemon juice
Fig leaf
3 pinches of salt
1/4 C whiskey. Meh. Added a couple gluts of brandy and perked up.

Along with some extra sugar.

Whiskey goes best with over sweet fruit.

Sept 3, 2017
445g figs from Pop’s garden
148g sugar
2T lemon juice

20 min simmer, mashing as I went. Blended well.

Added 1/4t cognac (VSOPP). Only a smudge in teaspoon twice. “The very best fig jam”

Apr 2 17

Vegan frosting

by Ben

Our go-to vegan frosting. Pairs well with chocolate cake, like the dump-it.
read more…

Dec 18 16

hot chocolate mix

by Ben

A wonderful treat that is quick to put together.

From Smitten Kitchen

http://smittenkitchen.com/blog/2014/12/decadent-hot-chocolate-mix/

Yield: Just under 1 3/4 cups mix, enough for 9 cups; packs up well in a 2-cup jar

  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (8 grams) cornstarch
  • 3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
  • 1/2 cup (40 grams) cocoa powder, any kind you like
  • 1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
  • 1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt
To make 3T of mixture + 1 C of milk (dairy, coconut, almond).
Jun 12 16

granola bars

by Ben
From Michelle: don’t usually have everything on hand, so am pretty free with the substitutions:”

http://food52.com/recipes/12067-sara-s-granola-bars

Dec 23 15

Lemony Kale Caesar Salad

by Ben

Inspired from Bi Rite’s Eat Good Food

  • 10z kale, escarole, radicchio
  • 2 medium cloves garlic
  • kosher salt
  • 2 anchovy fillets, minced (~1t)
  • 1 large egg yolk
  • 2 T lemon juice + more to taste
  • 1/2 t Dijon mustard
  • 1/4 C olive oil
  • 1/2 C Parmigiano + more for garnish
  • black pepper
  1. Cut out kale thick kale stocks (or just run hand down)
  2. Cut strips, or tear if tender
  3. Coarsely chop garlic and pinch of salt, pressing salt with flat side of blade to make a paste.
  4. Add anchovy, egg yolk, lemon juice, mustard. Whisk slowly.
  5. Slowly drizzle in oil while whisking until incorporated.
  6. Taste with a leaf of kale and add lemon or salt as needed
  7. Add a little bit of dressing and cheese with kale, gently tossing until everything is coated.
  8. Garnish with a little bit of cheese and black pepper.
They note that this works with regular kale, red leaf kale and others. The goal is to get small leaves, since they are more tender. Also works with escarole, radicchio or chicories.
Sep 18 14

Sandwich bread

by Ben

Sept 18, 2014, 1st try “Oatmeal Sandwich Bread” from Good to the Grain

  • 1 package (2.5t) active dry yeast / 0.6oz (16g) cake yeast
  • 2C warm water (470g)
  • 3T (50g) (not blackstrap) molasses
  • 2 1/2C (290g) whole wheat flour
  • 2 C (254g) bread flour + 60-90g
  • 1C (100g) rolled oats
  • 2oz (1/2 stick) butter, very soft (+ more for pan)
  • 1 T (14g) salt
  • Mixer with dough hook
  • 1 loaf pan + 2 smaller loaf pans
  • towel
  1. Mix water, yeast and molasses in bowl of mixer. Let it sit for 5 min to make sure it is still active.
  2. Add flours, oats and butter with yeast and stir until shaggy mess. I prefer a knife as it is easier to clean off dough.
  3. Cover with a towel and let it rest for 30 min. This is the autolyse time.
  4. Add salt.
  5. Mix in mixer with dough hook for 6 min. It should come away from the sides of the bowl without sticking. If it does stick add 1T of bread flour at a time until it comes away. It shouldn’t be a dry dough, but a slightly tacky, like my humor.
  6. Knead a few minutes on a lightly floured surface (or maybe a few dashes of water?).
  7. Rise for 45 min to 1 hour (doubled). I find that 45 min has been working well in my 70°F apartment.
  8. Shape the dough by laying it out flat, then rolling it up the size of your loaf pan.
  9. Sprinkle with oats or bran if you like. Spritz with water to make sure they stick.
  10. Turn on oven to 400°F. Let it rest in a warm place for about an hour, or until it’s 50% bigger (oy! the fractions!).
  11. Bake at 400° for 40 min for one whole loaf, until dark top and hollow sounding. Small loaves are 15-20 min. Internal temp of 195°.
Sept 30, 2014
Last night made one regular loaf pan and a small one. That worked much better. The height of the bread was just right. Plus, Ella had a blast having “her” loaf.
October 25, 2014
Trying with 2 small loaf pans + regular loaf pan.
Jan, 2016
2 small loaf pans + regular loaf pan. Done by 22 min. D’oh!
Mar 31 14

Stout beer bread

by Ben

I adapted the Tartine recipe to make a stout beer bread.

read more…

Mar 1 14

Oat porridge bread with almonds

by Ben

Adapted from Tartine Book No 3

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Feb 28 14

Chocolate hazelnut cookies

by Ben

http://smittenkitchen.com/blog/2008/07/chocolate-hazelnut-biscotti/

I did not get the incredibly wet dough that Deb did, but I did have to elongate the cooking time to 20 min for the first bake, in order to cut them. It still wasn’t enough. I took out the espresso powder and replaced with a teaspoon more of coco and 2t more of flour. They were not as dry as usual, even with a 20 min second bake time.