Sunday, October 26, 2014

Cheeseburge Chowder and Crusty Artisan Bread





Here is a fall dinner the whole family can get behind! The only complaint was, there wasn't enough bread! This is an easy, quick recipe and you will most likely have every ingredient at your house. My sister-in-law shared this one with us years ago. It is a family favorite.

Cheeseburger Chowder

1 lb. ground beef
2 medium russet potatoes, peeled and cubed
½ cup chopped celery
¼ cup chopped onion
1 T. instant beef bouillon granules
¼ t. pepper
½ t. salt
1½ cups water
2½ cups milk
3 T. flour
1 cup shredded sharp Cheddar (I have used medium when I didn't have sharp, and I just add extra!)

-In large stock pot, brown beef; drain. Stir in potatoes, celery, onion, bouillon, pepper, salt and water. Cover and cook over medium heat for about 20 minutes. In medium bowl, whisk flour into ½ cup of milk; add to pot along with remaining milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese melts.

-Recipe from Good Things Utah 


Artisan Free-Form Loaf

This bread is heaven. Crusty on the outside, chewy on the inside. If you are afraid of making yeast bread, this is the one to start with. Another sister-in-law brought this one to the family a few years ago and it is a keeper! (FYI--I have 8 sisters-in-law and 2 sisters of my own, so I have many great cooks to lean on!) 


3 C lukewarm water
1 1/2 T yeast
1 1/2 T kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all purpose white flour, measured with the scoop-and-sweep method
Cornmeal for pizza peel

1. Warm the water slightly: It should feel just a little warmer than body temp, 100 degrees.


2. Add yeast and salt to water in 5-quart bowl or, preferably in a resealable, lidded (not airtight) plastic food container. Don't worry about getting it all to dissolve.


3. Mix in flour-kneading is unnecessary. Add all of flour at once, gently scooping up flour, then sweeping the top level with knife; don't press down into flour as you scoop or you'll have too much flour! Mix in standing mixer with dough hook attachment until mixture is uniform. Don't knead! No dry patches! This will yield a dough that is uniformly moist, wet, and loose enough to conform to the shape of the container.


4. Allow to rise. Cover with lid but do not put on air tight. 2 hours. Fully refrigerate dough-3 hours or overnight.


5. The gluten cloak: Don't knead, just cloak and shape a loaf 30-60 seconds. First, prepare a pizza wheel by sprinkling it liberally with cornmeal to prevent your loaf from sticking to it when you slide it into the oven. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1 pound (grapefruit size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it doesn't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom doesn't need to look pretty but the correctly shaped loaf will be smooth and cohesive on top. This should only take 30-60 seconds.


6. Rest the loaf and let rise on pizza peel. 40 minutes-don't cover. (My 2 cents--I don't have a pizza peel. I use one of those really thin, flimsy plastic cutting boards and sprinkle it with quite a bit of cornmeal. I have found it slides off pretty easily. You just need to watch it when you slide the bread off not to melt it on the hot stone.)


7. Preheat oven and pizza stone on middle rack at 450. Place a broiler tray for holding water on any other shelf that won't interfere with the rising bread.


8. Dust and slash. Dust top of loaf with flour and cut with serrated knife in cross pattern about 1/4 inch deep. Or tick-tack-toe looks nice too.


9. Baking with steam. After preheat, slide loaf onto pizza stone. Quickly but carefully pour 1 cup hot water from tap into the broiler tray and close oven to trap steam. Bake for about 30 minutes or until crust is nicely browned and firm to the touch. Let cool on wire rack. You can store remaining dough in refrigerator for 14 days. Leave in plastic container with lid on but not airtight.

Tuesday, October 14, 2014

Redbook Feature!!

Today, I got to see my work in print! My lavender ruffle pillow cover was featured in REDBOOK magazine! Thank you, Redbook! I am honored!