Dill onion bread

Dill onion bread based on KitchenAid basic white bread recipe.


1/2 cup low fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or oil
1 tablespoon active dry yeast
1 1/2 cups warm water
5-6 cups all-purpose flour
2 tablespoons dried dill
4 tablespoons dried onion

Pancake, waffle and scone mix

From: Marisa McClellan at Table Matters

I haven't tried this yet. This is a bookmark.

Home made dry baking mix:

• 2 cups whole wheat flour
  3 cups whole wheat pastry flour
  2 cups honey toasted wheat germ (or substitute regular toasted wheat germ)
  1 cup quick oats (or substitute rolled oats pulsed in the blender for 30 seconds)
  3/4 cup cane sugar
  2 tablespoons salt
  3 tablespoons baking powder
• 
  
• Mix all ingredients and store in an airtight jar or zip lock bag in the refrigerator. The dry mix will keep 6-8 weeks if stored appropriately.

Pancakes:

3 eggs

• 2 cups milk
  2 tablespoons vegetable oil, plus more for greasing
  3 cups dry mix
• 
  
• 
  

Whisk eggs, milk and oil together. Fold in dry mix and stir until just combined.

Heat griddle over a medium-high flame and lightly grease with vegetable oil. Drop small portions of pancake batter onto griddle and cook pancakes for 2-3 minutes on the first side, 1-2 minutes on the other side.

Waffles:

See link.

Drop Scones:

1/4 cup cold butter
1 1/2 cups milk
1/4 cup dried cranberries
zest of one lemon
3 3/4 cup dry mix

Preheat oven to 350 degrees.

Measure mix into a large bowl. Cut butter into small cubes and add to the bowl. Using a pastry blender, blend the butter into the mix until it resembles damp, lumpy sand.

Stir milk into the mixture using a fork until fully combined. Add cranberries and lemon zest.

Drop dough onto a ungreased cookie sheet (this batch makes enough dough for 8 medium-sized scones). Bake for 12-15 minutes, until just browned.

Optional: Portion scones onto cookie sheet but do not bake. Instead, slip the cookie sheet into the freezer. Once frozen, remove the scones from the sheet and place in a zip lock bag. To prepare, replace frozen scones on a cookie sheet and bake for 18-20 minutes.

Let them eat cake-like bread.

I tried the Chickens in the Road grandma's bread in a crock pot using 2% milk for the liquid and making a sponge before kneading.  I following the Artisan Bread in 5 minutes crock pot instructions using parchment and the high heat setting. I flipped the loaf to finish the top. The result was very much like cake. The flavor is similar to Sally Lunn but somewhat denser. Fairly moist, dense and relatively sweet. It took over an hour and a half on one side and at least a half hour after flipping it to get to 190-200 degrees F.

From what I remember:

1.5 cups warm milk
3.5+ cups flour
1 teaspoon yeast
2 Tablespoons sugar
0.5 teaspoons table salt.

Mix milk, yeast sugar and salt and let foam. Mix with half the flour and let rise till foamy and doubled. Knead in remaining flour. let rise for 30 minutes or roughly half the normal doubling time. Shape and place on parchment paper. Lower parchment paper into crock pot. Place double layer of paper towel over top, close cover and turn to high. Check after 1 hour. When bottom starts to brown (about 1.75 hours for me I think), flip using cooling rack and place back in pot. Check temperature after .5 hours. Let cool before cutting.

I used a 4 quart Crockpot.

Notes:
I remade this with 1% milk. It's still good, but not the same as with 2%.

Rhubarb Shrub Recipe for Making Drinking Vinegar - Hounds In The Kitchen

Trying this now.
I did this with one part each of sugar rhubarb and vinegar. I think I'd prefer less vinegar and sugar.

Rhubarb Shrub Recipe for Making Drinking Vinegar Hounds In The Kitchen:

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Bread Making Videos — Bread Baking Instructional Videos and Baking Supplies.

Bread Making Videos — Bread Baking Instructional Videos and Baking Supplies.:

What was I thinking when I blogged this link?
Grill pizza? Perhaps.

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How to Make Homemade Dough Enhancer | Chickens in the Road

How to Make Homemade Dough Enhancer | Chickens in the Road:

I'm not sure of the economics of this for small batches.

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Grandmother Bread in a Crock Pot | Chickens in the Road

Grandmother Bread in a Crock Pot | Chickens in the Road:

This lead me to a happy accident.

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Crock Pot Bread Baking (Fast Bread in a Slow Cooker) | Artisan Bread in Five Minutes a Day

Crock Pot Bread Baking (Fast Bread in a Slow Cooker) | Artisan Bread in Five Minutes a Day:

My crock pot was much slower than hers. Almost twice as long to cook with little browning.

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Can You Really Bake Bread In A Slow Cooker? - Tolland, CT Patch

Can You Really Bake Bread In A Slow Cooker? - Tolland, CT Patch:


Bread cooked on low with a single rise.

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Rhubarb Bread | The Rhubarb Compendium

Rhubarb Bread | The Rhubarb Compendium:

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The Dinner Files :: Grill bread

The Dinner Files :: Grill bread:

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Cauliflower Crust Pizza | RecipeGirl.com

Cauliflower Crust Pizza | RecipeGirl.com:
I haven't tried this yet.
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1920s Cookery

From http://www.1920-30.com/food/  which has the first volume online:

The "Woman's Institute of Domestic Arts" in Scranton, PA ran a correspondence cooking course to teach women how to prepare, cook and serve food using the most up-to-date information available. Tens of thousands of women in rural and suburban areas in America and worldwide benefited from this educational program. 

These are more training manuals than cook books. Much like an early Joy of Cooking with a lot more details about how to do things and less specific recipes. Maybe Bittman's how to cook everything series is a better analog.

The read online and EPUB versions from gutenberg.org are well laid out with a functioning table of contents. There aren't any links from the index, unfortunately. You'll want the versions with images. I haven't tried the Kindle versions, so I'm not sure how functional they are.

 The bread sections seem fairly thorough in explaining the process. The bread recipes are pretty basic. I haven't read through all the sections other than the yeast bread ones, so I don't know how useful they are.

I noticed the suggested cooking times for vegetables are incredibly long by today's standards.

These recipes may not conform to modern safety standards or call for ingredients that aren't common or in the same form today as they were then. Be careful out there.

Gutenberg.org lumps all 5 volumes under the same title, so I put together this list with descriptions here.

Woman's Institute Library of Cookery Vol. 1
Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

Woman's Institute Library of Cookery Vol. 2
Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

Woman's Institute Library of Cookery Vol. 3

Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

Woman's Institute Library of Cookery Vol. 4

Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

Woman's Institute Library of Cookery Vol. 5

Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

1920s bread making

I was looking for some general information on baking bread using a sponge or preferment and I found a old public domain book series on "Cookery".

Here are the sections on yeast bread making. From The Project Gutenberg eBook of LIBRARY OF COOKERY, VOLUME ONE.:

Sponge and straight dough basics:
http://www.gutenberg.org/files/9935/9935-h/9935-h.htm#BREAD-MAKING_PROCESSES

Generally, make a sponge with all the ingredients holding back half the flour. Let rise till doubled. Then kneed in remaining flour and let rise again. Then shape, let rise and bake.

Some basic recipes:
http://www.gutenberg.org/files/9935/9935-h/9935-h.htm#BREAD_RECIPES

These recipes use yeast cakes.

From Red Star, 1 yeast cake = 1.5 yeast packets. 1 yeast packet = 2.25 teaspoons. 1 yeast cake would be 3.375 teaspoons or 1 tablespoon + 3/8 teaspoon. I'd use from 1 tablespoon as a rough equivalent.

http://www.redstaryeast.com/lessons-yeast-baking/yeast-conversion-table

For all of the books in the series in formats for e-readers and browsers see this post.

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How to Cook Everything: The Basics: Rice Pudding in the Oven - Mark Bittman

How to Cook Everything: The Basics: Rice Pudding in the Oven - Mark Bittman:

A Bittman book mark to remind me to compare this to other rice pudding recipes.

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Pastrami

From:
americanfood.about.com

Pastrami Dry rub

Ingredients:

5 pound corned beef brisket (1/2 whole brisket)
3 tbsp coursely ground black pepper
2 tbsp ground coriander
1/2 tsp red pepper flakes
1 tsp garlic powder
1 tbsp smoked paprika
1 tbsp vegetable oil
heavy-duty aluminum foil
Preparation:

Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.

Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.

Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Flip over, fold side down, on another piece of foil and wrap the meat again. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.

Place in a 240 degree F. oven for 5 hours. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.

Notes:

This is a non-smoked pastrami recipe. I have used the rub for my smoker version.

Pacific NW | This Turkish take on pizza is a jolt of fresh, spicy and pungent | Seattle Times Newspaper

Pacific NW | This Turkish take on pizza is a jolt of fresh, spicy and pungent | Seattle Times Newspaper:


Lahmacun

Makes 8

1 pound ground lamb or beef
4 medium tomatoes, diced
1 large yellow onion, minced
½ bunch flat-leaf parsley, minced
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 ½ teaspoons salt, or to taste
1 teaspoon crushed Aleppo pepper or other medium-hot chili flakes, or to taste
½ teaspoon ground black pepper
½ teaspoon ground allspice
8 medium (8-inch) flour tortillas

Any or all of the following to finish: sliced fresh tomatoes, cucumber and red onion, fresh or pickled peppers, feta cheese, sprigs of flat-leaf parsley or cilantro, lemon wedges and Greek yogurt

1. Preheat the oven to 375 degrees. Knead together the meat with the tomatoes, onion, parsley, olive oil, tomato paste, molasses, salt, pepper flakes, pepper and allspice until well-combined. Divide into eight equal portions and spread one portion evenly on each of the tortillas, covering the entire surface and going all the way to the edges.

Grease two baking sheets and position racks in the upper and lower thirds of the oven. Place two tortillas on each baking sheet and bake, exchanging the sheets' position halfway through, for 15 to 18 minutes, until the topping is browned and sizzling. Stack the baked lahmacuns on a plate and cover with foil to keep warm (this will also help the tortillas soften again if they've crisped up in the oven). Repeat with the remaining four tortillas.

2. Lay a few slices of vegetables and feta, as well as an herb sprig or two, down the center of each lahmacun. Finish with a squeeze of lemon and/or a dollop of yogurt and roll up like a burrito. Serve warm or hot.



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Sriracha Fridge Pickles: Recipe: bonappetit.com

Sriracha Fridge Pickles: Recipe: bonappetit.com:

This looks like an interesting blend of hot and sweet pickle using Swiss chard stems.

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Back to basics: Mark Bittman's recipes for veggies - food - TODAY.com

Back to basics: Mark Bittman's recipes for veggies - food - TODAY.com:

See Rosemary-roasted potatoes in particular.

Ingredients

• 2 pounds any potatoes
• 2 tablespoons olive oil, or more as needed
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

Preheat oven to 400 F.

Spread 1-2 inch cubed potatoes on baking sheet tossed with oil and sprinkled with salt and pepper.

Bake for ~20 minutes. Turn if releasing from pan, add more oil and roast longer if not. Turn again at 20 minutes and add rosemary. Roast 20-40 minutes until tender. Add salt and pepper to taste.

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Montreal Steak Marinade (Recipes) : World Spice Merchants

Montreal Steak Marinade (Recipes) : World Spice Merchants:

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Homemade Yogurt in Mason Jars | Food in Jars

Homemade Yogurt in Mason Jars | Food in Jars:

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Notes:
I haven't tried using a cooler with hot water yet. Perhaps I can use a larger cooler with a container for the hot water?

Grandma VanDoren's White Bread Recipe - Allrecipes.com

Grandma VanDoren's White Bread Recipe - Allrecipes.com:

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Notes:

The bread has a very soft crumb with no milk. It calls for far too much yeast. I used half the amount successfully. It should work with 1/3 to 1/6th the amount of yeast and taste better.

Ham and potato soup

I added some carrots and a few leftover mushrooms to this.
http://allrecipes.com/recipe/delicious-ham-and-potato-soup/

'No work' gardening

Information on raised beds, water conservation and a no digging practice.
http://eartheasy.com/blog/2011/04/5-secrets-to-a-%E2%80%98no-work%E2%80%99-garden/

Via Jess Sun

Podcasting

Notes on research for podcasting. 

This article is a little dated but seems accurate.
Using the Internet Archive as storage with a Creative Commons License should work if the license isn't a problem.
Ourmedia.org puts a front end on Internet Archive storage apparently with some blogging around it to make it more accessible, but it may be just as easy to set up a normal blog and use the archive.
Podbean sounds good at first but free account is limited and terms seem misleading.

Update: here is bloggers help page about podcasting http://support.google.com/blogger/bin/answer.py?hl=en&answer=80259

Feedburner is optional but can enhance the data capture.

Update 2:


Create the index to audio.

1. create blog
2. create web storage account.
3. turn on rss feed from blog for subscriptions
4. for Blogger, enable enclosure tags to allow itunes support
5. optionally register blog with feed burner to monitor usage and add functionality

The audio upload process.

1. capture audio
2. digitize audio, preferably to mp3 (mpeg3)
3. store audio on shared file server.
4. link audio from blog.

Lauren's sweet potato

From Lauren Garland:

I followed this pretty closely with these changes:
Peeled and cut the Sweet Potatoes into large chunks, baked until soft but not mush...I wanted a bit of heft to the mash...
omitted 1/2 cup sugar in the base mashed Sweet Potatoes (I still can't type that without laughing) because I felt they were already sweet enough and instead of pecans I used walnuts.. 

Gourmet sweet potato classic

Potato grow bags

I am trying to grow some of our potatoes in grow bags. Two are store bought, but I wasn't thrilled with the construction or the price, so I hacked together a third from stuff we had leftover, cheap plastic fencing, weed barrier fabric and zip ties.

Easy whole grain flatbread revisited

I've done the flatbread recipe a few times now. The rosemary and onion add a great deal of flavor to an otherwise bland bread.

This is latest version I did:

• 1 cup whole wheat flour
• 1.5 cups water
• 0.5 teaspoons table salt (up to 1 teaspoon coarse salt)
• 1 half large onion sliced thin
• 1 tablespoon fresh rosemary
• 4 tablespoons olive oil

Mix water, flour and salt. Cover and set aside for 30 minutes or up to 12 hours.
Heat oven to 425.
Add oil, rosemary and onions to 10 inch skillet and heat in oven until slightly fragrant. Stir onions and add batter making sure the onions are mixed in. Set temperature up to 450. Bake for 40+ minutes.

The original recipe is here http://content.markbittman.com/node/27

Notes:
This could really use less oil both for the skillet and pan versions.
The 425 degree start seemed to work better for me in getting to fragrant without burning the onions although it may have been making sure the onions were not pushed out to the edges.
My 12 pizza pan doesn't have a tall enough lip for this recipe.
A 9x13 pan should be about the same area as a 12 inch round.
Down scaling by 25/36 or roughly 2/3 should make a 10 inch pan the equivalent thickness (or thinness) of a 12 inch round.

Salt equivalence

From All About Salt - The Virtual Weber Bullet.

Salt Equivalent Measures

Table salt and kosher salt do not have the same saltiness in a flavor brine when measured by volume, but they do when measured by weight.

Table salt weighs about 10 ounces per cup, while kosher salt weighs 5-8 ounces per cup, depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same salt flavor you would get from a cup of table salt.

The chart below shows equivalent amounts of table salt and the two most popular brands of kosher salt.

Table Salt	1 cup
Morton Kosher Salt	1-1/2 cups
Diamond Crystal Kosher Salt	2 cups

Morton Kosher Salt weighs about 7.7 ounces per cup, making it three-fourths as strong as table salt. Diamond Crystal Kosher Salt weighs about 5 ounces per cup, making it half as strong as table salt.
What if you're using something other than Morton Kosher or Diamond Crystal Kosher salt? Regardless of the type of salt - sea salt, canning and pickling salt, or any other brand of kosher salt - just measure 10 ounces of it on a kitchen scale, and you will have the equivalent of 1 cup of table salt.

Notes:

1 cup = 16 Tablespoons
1 oz = 32 grams
10 oz =320 grams

Grams | Table salt  | Morton Kosher | Diamond Crystal
20    | 1 T         | 1 1/3 T = 4t  | 2 T
15    | 3/4 T=2 1/4t| 1T            | 1 1/2 T
10    | 1/2 T=1 1/2t| 2/3 T = 2t    | 1 T


Recipes that don't specify a specific brand of kosher salt tend to use the Diamond Crystal Kosher volume measurements.

Feb 1 2013 ETA:  I just noticed the amounts in the table from the Virtual Bullet for Morton Kosher don't match the results from their weighing.  It should be 1-1/3 cup, not 1-1/2 cup if you go by their weight.

Irish soda bread.

James Beard's Irish soda bread via Meghan Gourley at Mark Bittman's blog: http://markbittman.com/irish-soda-bread

Ireland's Famous Bread from Beard on Food

Time: About 45 minutes

Makes: One round loaf

3 cups whole wheat flour

1 cup all-purpose flour, plus more for dusting

1 tablespoon sugar

1 tablespoon salt

1 “very level” teaspoon baking soda

3/4 teaspoon baking powder

1 1/2 to 2 cups buttermilk

Butter for greasing

Optional: 1/2 cup raisins or currants and 1/2 teaspoon caraway seeds

Heat the oven to 375 deg F.

Combine all of the dry ingredients in a large bowl.

Stir in the buttermilk, one half cup at a time, until the dough is soft but sticky. (I used the entire 2 cups.)

Lightly flour a work surface and knead the dough for a minute or two.

Shape the dough into a round ball and place it on a buttered baking sheet; cut a large cross in the top with a sharp knife.

Bake for 35-40 minutes, until the outside is brown and the loaf sounds hollow when you tap it. Serve immediately or store for up to a few days.

Notes: The salt is coarse or Kosher salt, use half as much table salt. My oven needed about 50 minutes to bake. I used Morton's Kosher salt. Dana thought it was a little salty! It is a bit saltier than I'm used to but not excessively so. You could probably reduce the salt by 1/3 to make it closer to "normal".  See salt equivalence.

Congee or Jook

Congee or Jook.

Basic recipe:

1 cup rice
10 cups stock + water
1 teaspoon table salt

add 1 teaspoon or more dried onions to taste

Cook in slow cooker on low for 7-8 hours.

Add diced raw meats or vegetables after the rice has thickened with enough time to cook before serving (15-30 minutes).

Add diced cooked meats or chopped green onions and flavor with soy sauce and or sesame oil to taste.

Snowy Dogwood at night