Monday, July 21, 2014

Dill Cheddar Bread


I'd love to say I don't turn to the oven on when it's hot out, but that's not completely true. I avoid it. But sometimes the urge to bake wins out and on it goes. Which is a good thing because when you think about it summer is one of the best times to bake. The pies, the tarts, the crumbles and the crisps; it would hardly be summer without them. I suppose homemade bread could be seen as more of a fall/winter baking project, but who bloody cares. Good bread is good bread any time.

This recipe starts with activating the yeast with warm water. Then the flour, cheddar and dill are stirred in to form a dough. Kneading is kept to a minimum, and the hot-from-the-oven results are fluffy and delicious. 

Sandwich, anyone? Get the recipe below.


Dill Cheddar Bread
Makes 1 sandwich loaf

2 cups (500 mL) warm water (not hot)
2 1/2 tsp (12 mL) instant yeast
1/2 tsp (2 mL) salt
up to 4 cups (1 L) all-purpose flour
1/2 cup (125 mL) grated sharp Cheddar
1 1/2 tsp (7 mL) dried dill weed

Pour the warm water into a large mixing bowl. Stir in the yeast and allow to stand for 5 minutes to proof (the yeast should bloom a little on the water's surface). Stir in the salt and 2 cups (500 mL) of the flour just until absorbed. Stir in the Cheddar and dill. Continue stirring in the remaining 2 cups (500 mL) of flour gradually just until the dough is almost no longer sticky (you may not use up all the flour). Push the dough down with the palm of your hand and fold the dough over. Keep repeating this step, kneading for 2 minutes. Form the dough into a short loaf shape and press into a greased loaf pan. Cover with a clean dish towel and set aside for 1 hour to rise. Once risen above the rim, bake in a preheated 400 F/200 C oven for 40 minutes. Allow to cool in the pan for 10 minutes, then flip out onto a cooling rack.

What's happening in your oven this week?

Wednesday, July 16, 2014

What to do with large pickling cucumbers


So, life gets busy sometimes and I left some pickling cucumbers on the plants too long in the garden. Oops! But not to worry. Although they tend to have larger, more plentiful seeds, softball-sized pickling cukes make great sandwich slicers. I mean, who doesn't want a crunchy pickle that covers the whole burger patty? No one, that's who.

Yesterday's harvest of mature pickling cucumbers became four 1 L (4 cup/1 quart) jars of sandwich slicers in brine seasoned with whole garlic cloves and dill seed. These will come in handy when it's time to start making school lunches again.

It's true, you know, sometimes procrastination pays off.

How's your summer veggie garden coming along? Leave a comment and tell me all about what you're growing...

Wednesday, July 2, 2014

No-Bake Cheesecakes in a Jar

 
You've really got to love friends who feed you well. You know who they are; they bring the yummiest dishes to any potluck, throw together a holiday feast like it's nothing (even including unplanned guests at the last minute), and whip up a guacamole snack at a moment's notice because, well, they just keep those ingredients in their house as standard practice. Yes, a feed-me-well friend is a good thing to have, not just because you get to benefit from their culinary skills, but because their passion ups your own game in the kitchen, constantly inspiring you to try something new and different.
 
I've known my feed-me-well friend longer than anyone else I know on the Island. We met just days after I first arrived in Victoria ten years ago, and her chatty nature made me feel comfortable right away. She's still one of my closest friends for many reasons. She's funny, honest with me, and passionately loyal to the people she cares about. The fact that she's one of the best cooks I know is just a bonus.
 
On one of my recent visits to her home she'd made these incredible little cheesecakes in a jar. They were so good. Creamy, fruity, and painfully cute. I couldn't stop thinking about them, so I sent her a message for the recipe. She told me she didn't have the recipe, but she'd put in some of this and some of that. Well, I've experimented in my own kitchen with this and that and here is my version of my feed-me-well friend's cheesecakes in a jar.
 
Thanks, Cookie! You're a star.
 
 
No-Bake Cheesecakes in a Jar
Makes six 250 mL (1 cup) jars OR a dozen 125 mL (1/2 cup) jars
 
1 1/4 cups (300 mL) graham crumbs
2 tbsp (30 mL) brown sugar
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/4 cup (60 mL) butter, melted
1 1/2 cups (375 mL) plain Greek yogurt
1/2 cup (125 mL) cream cheese
1/4 cup (60 mL) liquid honey
1 tsp (5 mL) vanilla extract
Zest of half a lemon
1 1/4 cups (300 mL) jam (any flavour)
 
In a medium mixing bowl, stir together the graham crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir again. Spoon the crumbs evenly into the jars. To make the filling, beat the yogurt, cream cheese, honey, vanilla and lemon zest at full speed for 2 minutes until smooth. Spoon the filling evenly into the jars on top of the crumbs. For the topping, spoon the jam evenly on top of the filling in each jar. Chill in the fridge for at least 1 hour before serving, or make a day ahead.
 
Do you have a feed-me-well friend? Leave a comment then go make them some cheesecakes in a jar...


Wednesday, June 25, 2014

Dishwasher Diaries: Shhh!

 
Disclosure: For the purposes of this miniseries, KitchenAid Canada provided me with one of their 6-Cycle/6-Option dishwashers at no cost to myself. Opinions are my own.
 
Dear Dishwasher Diary,
 
Life with kids is as noisy as it is messy. My two boys keep the volume level on full in our little house, and I often find myself asking them to settle down, calm down and turn it down. I get that they're just being kids, and I recognize full well the hypocrisy of me shouting "You're being too loud!" but there you have it. 
 
Mr. Feedbag has a 3-layers-of-sound theory. One person talking is fine. One person talking with a TV on and we're okay. But one person talking, a TV on and the kids rapping about bodily functions is just one layer too much. I have to live in this house too, and any opportunity I can get to minimize the constant racket in the house, the better.
 
My new KitchenAid dishwasher with its Whisper Quiet System means one less layer of sound in our busy home. I like knowing my dishes are being expertly washed and dried behind the sleek stainless steel door with its stylish heritage-feel Ultra Handle, but the premium sound insulation means I don't need to hear it happening. I'm okay knowing the PowerScrub jets and ProDry feature are getting the job done in industry-leading fashion without the sounds of spraying and swooshing to interrupt the interview on the kitchen radio. Even the SatinGlide racks are as quiet as can be when I'm loading it up. Most importantly, there's no sacrifice of cleaning power for quiet dishwashing.


As I type this, Diary, the kids are climbing on the furniture. The oldest one is wrestling his screaming face into a sleeping bag, while the youngest is jumping around shouting BOOM SMASH! I know it's normal for a family home to be noisy, Diary, but I'm so thankful that washing dishes doesn't have to add another layer of sound.
 
How noisy is your house? Do you have loud appliances? How do you keep the noise level down in your busy family home?


Monday, June 16, 2014

Mango & black bean lentil salad

 
It's summer salad time! Sure, technically it's not summer on the calendar yet, but I've always felt that when school is out summer is here. School ended last week for my oldest, and today he and his little brother are hanging around in their PJs while I work on writing my cookbook. I have to admit I did not miss packing a school lunch this morning. I was kind of running out of steam in the final days of school, and on his last day his sandwich was made with two hot dogs buns. Um, ya, not organized. Fortunately I got my act together over the weekend and prepared a lovely Father's Day family dinner with grilled marinated flank steak, Mediterranean pasta salad and this mango and black bean lentil salad.
 
This pretty summer side combines sweet chunks of juicy mango with protein-rich black beans and lentils, fresh mint leaves, dried cranberries and a flavourful vinaigrette to bring it all together. I love it when healthy and satisfying go hand in hand. Get the simple recipe below.
 
 
Mango & Black Bean Lentil Salad
Makes 8-10 side portions
 
1 1/2 cups (375 mL) diced mango
1 can (540 mL) black beans, drained and rinsed
1 can (540 mL) lentils, drained and rinsed
1/3 cup (75 mL) dried cranberries
15 fresh mint leaves
3 tbsp (50 mL) olive oil
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) liquid honey
1 garlic clove, minced
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) ground cayenne
 
In a large salad bowl, combine the mango, black beans, lentils, cranberries and mint leaves. In a small container with a lid (a mason jar works well), combine the oil, vinegar, honey, garlic, cumin and cayenne and shake well. Pour the vinaigrette over the salad and toss to coat. Chill until ready to serve.

Which salads will be regulars at your table this summr?
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