White Loaves

 This recipe was acquired from the Baking with Julia cookbook by Dorie Greenspan.  This book was used as a cookbook challenge in a blog called Tuesdays with Dorie.  The challenge consists of cooking your way through the book.  I believe the challenge is still going on although it is very far along.  I decided to jump on the bandwagon and go at it at my own pace.  Baking is my passion and I am sure this book will not disappoint. 

 

 

I have tried other white bread recipes but I have to say this was the best, hands down.  The flavor, crumb, and texture of the bread was absolutely incredible.  I love the results I get using the no knead technique when baking fresh bread but this is a quick same day alternative even though it requires some kneading.  If you have a standing mixer it is even less work for same day delicious results.  This recipes is definitely a keeper!!!

 

              

 

 I made this recipe directly from the Baking with Julia cookbook but the recipes is available in some of the blogs participating in the Tuesdays with Dorie challenge.  Look it up there, and I will see you on my next adventure.  

Pam 💙

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the games begin!!!!

I have decided to tackle my many cookbooks and recipe collections and I will post my finished products here as a culinary memoir of my adventures. Enjoy!!

Mofongo Con Camarones (Mofongo with Shrimp)

Mofongo is a dish made up of fried plantains, pork cracklings, garlic and broth typically made in a wooden mortar and pestle. It is said to have originated in Africa but it is present in various forms throughout the caribbean. This recipe in particular represents the way its made in the Dominican Republic. It is such a popular dish that it appears in the menus of many Dominican restaurants. A couple in New York City are named after the dish where it is served in its traditional vessel, a mortar. Hope you enjoy this cultural delicacy as much as I do!!!

Ingredients

Oil for frying
2 green plantains, peeled and sliced to 1" pieces
1 cloves of garlic
1/2 cup of chopped pork cracklings
1/2 cup warm chicken broth

For shrimp

2 Tbsp olive oil
1lb of raw and deveined shrimp
1/2 onion, sliced
1/2 red bell pepper, sliced
2 plum tomatoes, diced
1/4 cup fresh cilantro, roughly chopped
1 Tbs of spanish olives and capers (alcaparrado)
1 medium clove of garlic
pinch of red chili flakes, if desired
salt and pepper to taste


Heat oil at medium/high temperature in a medium frying pan. Once hot, place plantains carefully into oil and fry 2 minutes each side. You will have to work in batches. Once fried place them on two sheets of paper towels to drain. Using any thing that has a flat bottom flatten the plantains. Once they are all flattened, fry them a few seconds per side.

With either a mortar and pestle or a bowl, you mash up the fried plantains together with the garlic, pork crackling and as much chicken broth it takes to make the mixture a little moist but not runny. Be sure the mixture is still chunky (not mashed potato like) cover and keep warm.

Heat the oil in a saute pan at medium high heat. Add the shrimp and brown on both sides two minutes each. Add the rest of the ingredients and season with salt and pepper to taste. Add 1/4 cup of water to make a little broth, you can add more if desired. Reduce down to desired consistency and amount.

Pack the plantains down to take on the shape of the mortar or bowl. Tap it down on to a plate and place the shrimp saute around it. Enjoy!!

PERA-PIÑA (Pear-pineapple)

This very refreshing drink is one that reminds me of my childhood. It is made with pineapple peel and rice; a nifty way to utilize all parts of a pineapple. The rice gives it nice consistency and flavor as well as adding some sustenance. Hence the name pear-pineapple, because the consistency is reminiscent of a pear nectar, only is made with pineapple. It might seem unusual, but I can guarantee its a delightful drink perfect for entertaining or to sip on a summery afternoon. Its not summer yet, but this sure makes you feel like it is!!!

All you need:

Very ripe pineapple, the riper the better
1/4 cup of raw rice, use 1/2 a cup if your pineapple is very large
Sugar to taste
This will serve about 6-8 cups, depending on the size of the pineapple.


Take of the pineapple top (spiky leaves). Peel the pineapple into thick strips so that some pulp is on the peel. Reserve the peel which is what you are going to use for the juice. The rest of the pineapple you can eat or store as you usually would do.



Place all your peel and any pulp into a jar and fill with water. Let this sit at room temperature for at least two hours or you can overnight it in the fridge.





Place the contents of the jar in a large saucepan and add your rice. Add more water to cover well over the peel.





Cook on medium-high heat until the rice is cooked all the way. You can tell when the grains starts to split.





Place a plastic wrap on the top so that it doesn't form a skin. Let cool.






Blend everything in batches until liquified.







Strain the juice with a fine mesh sieve. Discard the solids.


Sweeten to taste. I prefer the nectar-like consistency but you can add more water at this point if you prefer it a little thinner like juice. Serving chilled without ice is preferred so its not watered down, but if you just cant wait (like me), serving over ice is perfectly acceptable. Enjoy!!!!

Stir Fried Balsamic String Beans

1 lb string beans, washed and trimmed
1/2 tbs butter
1/2 tbs extra virgin olive oil
1/4 cup finely diced shallots
2 small garlic cloves or one medium, finely diced or pressed
1 tbs of water, or as needed
salt and pepper to taste
2 splashes of balsamic vinegar

Preheat a wok (or saute pan) at high heat. Add butter, oil, shallots and garlic. Stir fry for 30 seconds. Add string beans and salt and pepper to taste. Stir fry on high for one minute. Lower heat at medium high and add the water. Cover the pan as this will create a steaming effect, about 2 minutes or more depending on your desired doneness. Bring the heat to high once again and uncover the pan. Add the vinegar splashes and stir fry for one minute.

Roasted Pork Loin with Marsala Sauce

1 pork loin, washed and trimmed
1/4 cup bitter orange juice or lemon juice
1/2 tbs dried oregano flakes, crushed (or to taste)
1/2 tbs garlic powder (or to taste)
salt and pepper to taste
1/2 tbs worcestershire sauce

Preheat oven at 400F.
Douse loin with bitter orange juice (you can use lemon juice if preferred, I used Goya brand bottled bitter orange juice). Sprinkle spices throughout the meat evenly on both sides. Feel free to adjust any measurements to your taste. Finally, evenly distribute worcestershire sauce on to the spiced loin. You can use kitchen twine around the loin to help it keep a nice shape, but its not a must. Place in oven for about 40 minutes or until a meat thermometer registers 165F in the middle of loin. Let it rest for 5-10 minutes before slicing. Serve with marsala sauce (recipe below).

Marsala sauce

1 tbs butter
1 tbs extra virgin olive oil
1 tbs finely diced shallots
1 tsp flour
1/2 cup marsala wine
1/2 cup of water, or as needed for thinning
salt and pepper to taste

Preheat a saute pan at medium-high heat. Combine butter and oil in the pan. Add the shallots and saute until translucent, about 1 minute. Stir in the flour and cook for about 30 seconds. Add marsala and water stirring vigorously using more water if needed until desired smooth consistency (the use of a whisk is recommended). Season with salt and pepper to taste.

Served with sauteed string beans and crispy smashed potatoes. (see recipes)

Cooking is one of the things I enjoy the most, but lately it hasn't been much fun. Everything on the dining table tastes and looks the same. To the point that I don't even feel like it anymore. So, I've decided to dive into my extensive collection of cookbooks in hopes of reuniting with my first love. Trying out different flavor combinations and recipes that promote a healthy, well balanced lifestyle without sacrificing taste. All this I will share with you and who knows, maybe you will find your first love.