?

Log in

No account? Create an account

Previous Entry | Next Entry

When my son turned 14 he realized that he "didn't know how to cook a meal" or "how credit cards work." What can I say, my kids have weird fears. So I'm adopting my aunt's philosophy that every child in the house should learn how to cook for the family and learn to make one complete meal. (Note: she had 6 kids, and each of them were responsible for making one night's meal, and Sunday dinner was crock pot roast that she made with all of their help. Smart woman, or smartest woman ever?)

My son helped me bake bread loaves and my daughter made the main course, pasta e fagioli; both turned out FABULOUS. I did add some notes/tweaks to the recipes, and wrote out the recipes like I talked to my kids, so some of it might make you seasoned cooks antsy, as you already know how to do things. :)



The bread we made was "candle bread" [la ciriola] and I think the # of loaves the recipe indicates to form was way off. I think it needs to be 16 mini loaves, not 12 medium loaves. That's a lot of food to consume.) Also note that the recipe is in kilograms, and we in the states use cups/ounces. Fortunately I have a food scale, because the conversion to US measurements yielded things like 2.375 C of water, etc. I recommend a food scale, in other words. You can get one for four bucks at Ikea, which is what I have. It's cheap, probably not the most accurate thing, but hey - these turned out great.

Candle Bread Prep time: 20 -30 minutes to mix and knead, 2 hours for first rise, 10 minutes to shape, 30 minutes for second rise, 20 minutes to bake. (about 3.5 hours) Make just after school for dinner time.

1 kg strong white flour (I took that to mean bread flour, which was what I happened to have.) about 4.35 C
550 g warm water, divided use (2.392 C - see why food scales rock? Just be sure to zero out your scale with your measuring cup on it before filling)
45 G extra virgin olive oil (3.161 TBSP)
25 G fresh yeast (1.756 TBSP)
20 G salt (1.405 TBSP)
1 tsp. sugar (oh, this they have in teaspoons but nothing else? Figures. Ha.)

Dissolve the sugar in 150 G of the warm water (about 2/3 C.) Add the yeast and whisk to mix. Pour this into your mixer (or bowl that you'll be mixing with.)

Note: Because I wasn't using fresh yeast, but active yeast, I just added everything in the bowl - active yeast doesn't need to "proof."

Add the olive oil and flour, turn the mixer to "stir" (or you know, start to stir) and slowly add the remainder of the water. Sprinkle the salt in last (this is because salt kills the yeast. Again, I'm using active yeast, so that's not such a big deal. Also note: fresh yeast is the cake stuff that has to be in the fridge and is really expensive.)

Mix this for about 20 minutes, or turn out and knead for 20 - 30 minutes.

[Note: AHAHAHA. Yeah, right. Sorry, the mixer a) wouldn't handle this heavy dough for more than about 5 minutes before sounding like it was going to die on me, and b) my son gave up on kneading after 1 minute saying "I can just buy bread, Mom." I kneaded it on the counter for a good 10 minutes more, but it started tearing, so I stopped. I didn't want the glutens jacked up.

Place in an oiled bowl, flipping it over so it's all coated. Set covered with a towel in a WARM spot for about 2 hours to double in size. (I use my laundry room and run the dryer in the winter time. I've also been known to turn the oven on to 100, let it run for a few minutes, turn it off, and stick the bowl in there. My kitchen is drafty.)

Turn the dough out and cut into 12 pieces, weighing roughly 150 G each.

[Note: I rolled the dough into a log, cut it in half, cut those in half, and those in half, yielding 8 loaves. I really should have cut those into halves as well, because they turned out to be huge. I can't imagine the 12 loaves being much better. I think a finished mini loaf the size of your hand is just right, personally.)

On a well-floured surface (I didn't add much flour, the oil kept everything nicely workable) roll each piece into an flat ellipse - like an egg on its side: wider in the middle and thinner at the ends. <--------> this way. Then starting at the base closest to you, roll them up like cigars. (This is why I think smaller pieces are better - they're way too long, otherwise.) Place each rolled up loaf onto a piece of parchment paper on a big sheet seam side down, leaving space for them to rise and not touch. When they're all done (I used two sheets), cover with a towel and let rise for another 30 minutes.

Heat the oven to 220C (428F, but I stuck with 425F) and make an elongated slash down the length of the bread roll. Pop into the oven (can use an egg wash, I didn't) and bake off for about 20 minutes. They need to be browned and crisp. Use a tong and pick up one roll and make sure the bottom has some color, too. Pull out, let cool slightly, then go crazy nuts with the butter and garlic and om nomming.

This sounds detailed, but I know some of y'all aren't regular bread bakers, so I wanted to include as much info as possible. Side note, entrenous88 asked me earlier what was the first thing I remember baking, and I realized it was a loaf of bread. My aunt taught me how to make bread years ago when I was a pre-teen. It's a great skill to have, and even if you buy top-notch flour (I'm very partial to King Arthur flour and will use nothing but) it's still cheaper than buying bread in the store. Plus: who doesn't love homemade bread?! Kneading bread dough is very therapeutic, too. (And there's a system to it, if anyone needs to know how to do it, I'd be happy to explain.)


Pasta E Fagioli Makes 6 generous main course servings.

1 C dried cannelloni beans (or1 15 ounce can of them, which I had to resort to. Note: navy beans are NOT cannelloni beans. They are white kidney beans.)
1 LB ground sausage, turkey or pork (I had wild pork on hand, om nom)
1/2 medium onion, diced
1/2 medium carrot, diced (pfft, we used a whole carrot. Who wants half a carrot??)
3 TBSP olive oil
2 garlic cloves, minced (we used 3 because yum, garlic!)
1 15 ounce can of tomatoes, diced and drained
6 - 8 C chicken broth (we used 6 because that's what my pan holds - turned out great)
1 tsp dried thyme
1 bay leaf
salt and pepper
1 C ditalini pasta (or other small pasta - could use macaroni if that's all you have)
grated Parmesan cheese, or Romano would be nice
3 big leaves of Swiss Chard, cut in a chiffonade (lay the leaves on each other, roll up in a cigar, cut thin slices on a diagonal)

So I picked this recipe because it has a lot of basic knife skills plus layering of flavor techniques that help you cook lots of things. I cut first to show her how to do it, then let her do the rest. Note: I added a stalk of celery, fuh digestion. I get so gaaaaaaassy. Lol. Actually, I am so used to the Holy Trinity, that I didn't realize until my daughter pointed out that celery wasn't called for that... celery wasn't called for. Eh, more veggies = healthy, imo.

How to dice a carrot: peel, then slice lengthwise down the middle. Lay each half on the flat side, cut that down the middle. Line up your four halves, and cut into 1/4" pieces.
How to dice an onion: (Now with a link that has pictures!) cut the onion in half from root to tip, peel off the paper. Cut the tip off, but leave the roots, that holds it together. With the onion lying root away from you, fresh cut tip towards you, make slices on the longitude of 1/2" in size, not going all the way to the root. Rotate the onion so the root is to the left (or right if you're a south paw) And make slices 1/4" apart. Discard the root. Now you have a lovely dice! (You can also cut halfway up the cutting board towards the root to make sure you don't have wonky long pieces, but she was scared to cut like that. )
How to mince garlic: pop your palm on the clove to loosen the paper off the clove. Smash the clove with the flat of your knife, rotate the clove so the root is to the left, and make small slices down the length. If you smashed it hard enough, it should already be in a mince, if not, rotate the slices and cut down their length. Voonderbah.

If you're using dried beans, soak them in the morning with enough water to cover by several inches. Before cooking, drain, rinse, and set aside. If using canned beans, drain, rinse them (your sodium levels will be through the roof, otherwise) and set aside.

In a large pot or dutch oven, brown the sausage. (Continually stir and break up the lumps with the back of your spoon. When you see no more pink, it's done.) Scoop out with slotted spoon and set aside to drain on paper towels. If you have a lot of fat in there (about 1tsp is fine to leave) wipe it out with a paper towel, but don't rinse it out. Add the onion and carrot (and celery if using) and let it start to soften, about 3 minutes. Stir pretty regularly. Add the garlic and stir/sautee for another minute.

Add the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper (a pinch of salt, few cranks of the mill,) drained beans and sausage and cover the pot. Let this simmer gently for one hour.

Check the beans (if used dry) and make sure they're soft. Let them go longer if not, checking every ten minutes. At this point, add your dry pasta, give a gentle stir, and leave uncovered for 8 minutes while those cook. If it's too thick, you can add more stock/broth. Check to see if it needs any more salt and pepper.

Note: I keep my Parmesan rinds. I cut off a chunk the size of my thumb and stuck it in with the pasta. It adds some wonderful flavor and also thickens the broth a bit. YUM.

Add the Swiss chard leaves, stir in, turn off the heat, and let sit for 5 minutes. Ladle into bowls and top with a sprinkling of freshly grated Parmesan. Delicious!


This whole dinner worked out great because they weren't in the kitchen at the same time, as well. YAY FOOD.

In completely unrelated to food discussion, this AMAZING shed/outdoor workspace is just totally cool. I love when people show step by step processes. This is a totally do-able thing, too, as long as you have $3000 to build a shed in your yard, that is. :)

Currently I'm trying to design on paper a planter to be hung indoors that a) won't leak b) doesn't cost several hundred dollars and c) can slowly water itself. I love how vertical plantings look and would LOVE for that to be the "artwork" on my dining room walls.

For those of you that have been discussing Big Love with me, justhuman has an AMAZING theory about the whole Adele/Nikki situation that I think is SPOT ON.

And with no spoilers here: I am loving LOST. Loving it.

Comments

( 33 comments — Leave a comment )
crevette
Feb. 24th, 2010 04:57 pm (UTC)
Hmm. I may make that soup tonight since it is going to be rainy and nasty. I have everything except the beans, but I have a can of red kidney beans I can sub...

Thanks~!
stoney321
Feb. 24th, 2010 05:07 pm (UTC)
It was DELICIOUS. I'm quite partial to red kidney beans, and I don't see why those wouldn't work. Some versions of that soup that I've seen used red ones, so... Hope it turns out great! I'm having leftovers for my lunch today. (It makes 6 servings, btw.)
crevette
Feb. 24th, 2010 09:58 pm (UTC)
It is now bubbling away on my stove. I stopped and bought white ones on the way home, so all is good.
(Deleted comment)
stoney321
Feb. 24th, 2010 05:16 pm (UTC)
Dude, when I make our bread tomorrow, I will FILM THE KNEADING so you can see. it's so much easier to see it than to read about it. Also, it feels awesome and is a great way to funnel aggression on an angry day, lol. I'll also post our "daily bread" recipe because it's crazy easy, and you can double it and freeze the loaves, so you'll always have it on hand.

Oh I love your story!! I totes agree re: learning as a kid and how fun it is to be in the kitchen together. Making tamales was SO MUCH FUN because it's a group project.

AHAHAHA, I have to say "fag-ee-ole-ee" so I can spell it properly. FAJOULE. Fageeolee. Lol. I'm 12.
stoney321
Feb. 24th, 2010 05:32 pm (UTC)
OH HEY HERE IS A GREAT VIDEO ALREADY.

Also, she made a VERY sticky dough, so that's why she put so much flour on the board, which I wouldn't recommend for this recipe. If you're making a really hearty bread, like a 7 grain bread or pumpernickel, you also wouldn't add so much flour or it'll be a really tough, dry bread. You just don't want it sticking to your hands or the table, that's all.
brunettepet
Feb. 24th, 2010 05:14 pm (UTC)
*bookmarks* It all looks really tasty. Yeah, when I read that 20 minute knead, I shook my head. I am not a kneader, that's why I bought a stand mixer. Homemade bread is one of the best things ever.

Did you make wild pork sausage or just dice up the pork?

I'm two episodes behind on LOST. Curling is way too wacky to miss and it seems to be on all the time.

Our backyard shed is loaded with gardening, barbecue and craft stuff. I'd love having such a neat little home away from home in the back yard, too.
brunettepet
Feb. 24th, 2010 05:16 pm (UTC)
The first thing I remember baking was oatmeal cookies with my mom. We had homemade bread for sandwiches and homemade cookies in our bag lunches every day! I had no idea what a treat that was at the time.
stoney321
Feb. 24th, 2010 05:20 pm (UTC)
OH MAN. Oatmeal cookies! That was what my sister made - she was in charge of the oatmeal cookies and tortillas. Holy yum. What a good mom you had! (We didn't have made from scratch food after my little sister was born, sadface.)
brunettepet
Feb. 24th, 2010 05:38 pm (UTC)
The homemade stuff was just cheaper than store bought. As kids we were all sadface about not having Twinkies and Wonder bread! I am living proof that kids can be total ingrates. Fortunately, it made my palate totally reject that stuff as an adult. Thanks, mom!
stoney321
Feb. 24th, 2010 05:19 pm (UTC)
Ahahaha, 20 minutes!! WHO ARE THEY KIDDING?! Also, I think that's a misprint, because it started tearing at 15 minutes. I think if you can get your mixer to cooperate (I have a 6qt Kitchenaid, and it didn't like the quantity of dough after 5 minutes) I think 4-5 minutes is good enough. The glutens were forming just fine.

Homemade wild pork sausage! We made a vow this winter to use only the meats from my husband's hunting - no more buying meat. (I do have a chicken that's been in the freezer for a few months, but I digress.) I'm guessing any pork sausage would work, just squeeze it out of the casing if you've only got link.

HEEE - CURLING. Also, I think these last two/three eps. will be SO MUCH BETTER to watch in one fell swoop.

Isn't that shed awesome? I love the color scheme, too. So tidy and organized. He got the idea from this site, which is filled with beautiful (and expensive) things.
(Deleted comment)
stoney321
Feb. 24th, 2010 05:22 pm (UTC)
My son will learn how to sew a button on, and my daughter will learn how to change a tire! And it's because of what you said: there are so many people who just don't know how to do those things, it's great to know how!

Mmmm, I would love to have a professional chef in the family. My sister is a great cook, but she lives just far enough away that I can't force her to cook for me.
(Deleted comment)
stoney321
Feb. 24th, 2010 06:01 pm (UTC)
That was pushy? That was just squee in my book. *G*

Mmmm, brown mustard sauce on fish is SO GOOD.
halfmoon_mollie
Feb. 24th, 2010 07:24 pm (UTC)
In my capacity as hug therapist and general "OMG how do you do that" to the students at SUCOL, I have needles and thread and safety pins and I can't tell you the number of times I've sewn on buttons and done a (very quick, baste stitched) sleeve shortening for students - boys AND girls - who have an interview in half an hour. Basic sewing is a good thing to know!

both my brothers can knit - well, my living one can and my late brother COULD.

I love your recipes. Thank you very much.
stoney321
Feb. 24th, 2010 07:43 pm (UTC)
Basic sewing is so important! And my hard rock loving uncle taught me how to crochet when I was 9. :) It's so great when people can have these basic skills on their own - there's such a satisfaction in doing things by yourself!
entrenous88
Feb. 24th, 2010 05:20 pm (UTC)
Oooh, yum yum yum on that combination of delicious soup and bread. I love pasta e fagioli and used to eat it for lunch at this cafe most days senior year in college, when I was in thesis-mode and couldn't get to the cafeteria. So basically your recipes are making me think of Coleridge.

I'm making a very fun but basic pasta recipe tonight I think you might like: any small shapely pasta, edamame, garlic, broccoli, toasted walnuts, parmesan. omgsogood!

I want that leeeeetle studio! But I would make that stoop bigger into a teensy porch!
stoney321
Feb. 24th, 2010 05:24 pm (UTC)
Bread and soup = best winter foods ever!! I bet you could easily sub out the sausage for that vegan meat substitute.. the name escapes me, but doesn't it start with a T or S? I'm an idiot, lol. Ooooh, happy college food memories, and what excellent college food you ate!! Far better than ramen and chips. :)

YUM that sounds fantastic!! Olive oil? Any lemon? Man, I'm getting HUNGRY.

How cute is that studio!?!? And I'm right there with you that the porch needs to be the length of the building. I love how the stain looks - I want to see more of it so there's a nice contrast with the gravel! And also so you don't have to do a dance if there's more than one person coming and going.
entrenous88
Feb. 24th, 2010 05:34 pm (UTC)
Yes yes on the olive oil -- lemon I'm sure would be happily zested in there and do well.

Plus it was the cheapest college lunch ever! Soup & bread for under two bucks. They brought you extra bread if you asked (I was impervious to the accompanying dirty looks, so I often asked). And their excellent coffee was refilled even if you stayed there for hours and hours (again, impervious to dirty looks).
altyronsmaker
Feb. 24th, 2010 05:44 pm (UTC)
couple of questions on the fagioli (also, thank god for olive garden or I'd be calling it (fag ee olee) instead of (fahjule):

1. can you sub ground beef or turkey for the sausage? Or does that take away from the flavor too much? I'm not a fan of sausage, but I"d like to try this meal.

2. Why don't you rinse out the fat from the browning of the meat?

3. What about fresh tomatoes? Do you have to use the canned ones, because they're already cooked?

also, so not trying the bread! OMG. I SUCK at baking bread. SUCK at it. I mean, I can't even make homemade biscuits. Me trying to make bread is like...horror.
stoney321
Feb. 24th, 2010 06:00 pm (UTC)
This soup is totally the Italian version of chicken soup - everyone has their own tweaks. With that said, sure you could use beef, or turkey, what ever floats your boat. The sausage doesn't taste "sausagey" by the way.

And you don't want to rinse off the pan because you need the fat for sauteeing the veggies. Otherwise, you'd have to add fat back in, like olive oil or somesuch. The meat I used has so little fat in it that I didn't have to do any draining. If you used ground beef, however, you'll have a lot of fat to pour out. Just don't clean the pan - you want to build flavor layers.

Fresh tomatoes in the store in winter are nasty, imo. So I used fresh canned. (I canned.) You can use fresh ones, sure, you'll just want to take the skins off, drain the seeds, and chop. Extra steps, but if you're cool with them, then no worries. (They aren't cooked when they're in a can, btw. They're quickly processed for hygienic reasons, but not cooked. Typically.)

That biscuit recipe I posted a few days ago is THE biscuit recipe for people who can't make them. Seriously. It couldn't be more fool proof aside from buying some in a store.
altyronsmaker
Feb. 24th, 2010 08:01 pm (UTC)
yay! Thanks! BTW, I was skimming my mem's titles looking for a place to put this post so's I can come back to it later (maybe this summer, when I'm not crazy ass busy with grading and what not) and lo and behold, there's a special place in my memories for your posts! I don't know when I did that or why, but there you are, pretty as a picture. LOL. you have your own memory catagory. ;)
stoney321
Feb. 24th, 2010 08:25 pm (UTC)
Awwwwww. :)
minstrel666
Feb. 24th, 2010 07:31 pm (UTC)
My mother hates cooking so she never taught me how to do it. T-T And my aunts can never explain there recipes to me in any humanly conceivable way.
stoney321
Feb. 24th, 2010 07:47 pm (UTC)
Ha! Well, I've talked about my lovely step mother before who just cannot cook to save her life, and I mean the woman puts raisins in spaghetti sauce. No one taught her how to cook, either, and she's just not interested enough in it to learn, I think.

My sisters and I had to fend for ourselves for several years and through trial and error, learned how to cook some of the basics. If you can get The Pioneer Woman's cookbook, that is an EXCELLENT primer with pictures that show step by step how to's. Martha Stewarts cookbooks also have great recipes, and she does have "how to" drawings scattered throughout to explain some of the more difficult knife/pastry skills.
ipnotika
Feb. 24th, 2010 11:20 pm (UTC)
BL
Oooooh, I'm liking where the Adelene/Nikki theory is heading! Well, liking from a plot standpoint, anyway (because in RL = OMFG ew).
a2zmom
Feb. 25th, 2010 12:44 am (UTC)
This is the garden shed of my dreams.

Her husband built it for her; currently her kids use it as a playhouse.

(This woman has the most incredible gardens I've ever seen.)
stoney321
Feb. 25th, 2010 03:48 pm (UTC)
Lovely and homey! And oh my gosh, are those bowling balls as a flower bed border? hahaha, how inventive!
a2zmom
Feb. 25th, 2010 08:36 pm (UTC)
Sharp eyes there, kid. Yes, they are bowling balls which I find to be quite nifty.

Here's a picture of one of her beds:

redbed

The full thing is 50 feet long and I think 10 feet deep. I find this woman's gardens very inspirational. She has no formal training.
stoney321
Feb. 25th, 2010 10:23 pm (UTC)
i had to stop looking at her pictures as a) I will never have the ability to grow y'all's northern lush misty-aired plants while living in Texas and b) OH MY GOD ALL OF THAT SPACE, WAAAAANT! ;)

When is spring coming?
moosesal
Feb. 25th, 2010 03:49 am (UTC)
The how credit cards thing works reminds me of my 4th grade teacher. She taught us how to write checks, keep a checkbook registry, read utility bills, and fill out a 1040EZ form. Life lessons at age 10.
gehayi
Feb. 25th, 2010 11:20 am (UTC)
I wish my teachers had been half so practical. I remember two years of social studies in which we studied the innate behavior of seagulls and baboons.
stoney321
Feb. 25th, 2010 04:08 pm (UTC)
We did that in fourth grade, too! (And learned about stop signs and other traffic signals when I was in 1rst grade, but I'm off topic now.)

I wonder if that was an "our generation" thing, because they certainly never learned to write checks, etc. in my kids' classes. Thank goodness I believe in teaching them at home, too. o_0
( 33 comments — Leave a comment )

Tags

Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
30      
Powered by LiveJournal.com