Creative Epicure's Hearty Healthy Bread

My husband is Swiss and he loves a nice loaf of hearty bread. This was adapted from "Laurel's Black Bread" that I found in The Oakland Press some time ago. The base recipe is very versatile. This is a great snowy or lazy day project.

By the way, I am a huge fan of Bob's Red Mill organic whole grain products.

Ingredients
1/3 cup Cracked Wheat (light bulger)
2 1/2 cups Water
1/4 cup Blackstrap Molasses
1/4 cup Agave Nectar
1 Tbsp active dry yeast
1 cup Gluten Flour
2 cups Whole Wheat Flour
4 Tbsp Olive Oil (divided)
1/3 cup Oat Bran Flour
1 cup Rye Flour
1 cup Wheat Germ
1/2 cup Old-Fashioned Rolled Oats
1/2 to 1 cup additional whole wheat flour
Rolled oats
2 Egg Whites
1 tsp Cold Water

Additional inclusions: you can pretty much add anything you like to the bread when you shape it. I divide the dough in thirds and make 3 kinds. Today’s versions were:

Sunflower: 1/4 cup Sunflower Seeds

Cinnamon Raisin: A handful of Raisins (about 1/4 cup) sprinkled with Saigon Cinnamon

Sun Dried Tomato: A good squeeze of Sun dried Tomato Paste (About 1 1/2 Tbsp), a sprinkle of dried Oregano and a handful of Sun Dried Tomatoes - chopped.

Over medium heat, bring the cracked wheat, water, molasses and agave to a simmer and simmer for 5 minutes. Remove from heat and pour into your stand mixer bowl. Insert a thermometer and wait till it cools to 110 degrees F (mine took 25 minutes to cool). Sprinkle with yeast and add the gluten flour and 2 cups of whole wheat flour. Mix on low speed with the paddle attachment for 2 minutes, scrape down the blow and raise the speed to #2 for 2 minutes, scrape and beat on speed #3 for 2 minutes. Remove paddle, sprinkle with 2 Tbsp of the olive oil and cover with plastic wrap for 15 minutes.

Next I put the rye flour, oat bran flour, wheat germ, oats and salt on a piece of parchment paper and mixed it around a little.

Insert the dough hook onto the blender and, with the speed on low, very slowly add the flours into the mixing bowl and let the machine run to blend it well. (My mixer tends to want to dance around at this point, so I don't leave it unattended.) Then raise the speed to 2 and let it run until all the ingredients become a homogenous mass. Raise the speed to 3 and let it run for another 3 minutes.

Sprinkle 1/2 cup of the wheat flour onto your kneading surface. You may or may not need the other 1/2 cup. Begin to knead and knead in the additional flour until the dough is no longer sticky.

Pour the remaining 2 Tbsp Olive Oil into a large bowl. Put the dough into the bowl, turning to coat all sides with the olive oil. Cover with plastic wrap and a tea towel. Let rise until doubled, about an hour.

Punch down dough and divide it into thirds. Press into a circle, leaving the center slightly elevated. Spread whatever flavor/filling you want to about 1/2" from sides.

Now, this is how to shape you loaf into a nice dense one. Fold over all the edges and make into a circular shape, the flip over and cup with your hands, pressing the dough downward and squeezing the folded edges together with your fingertips. Spin the dough a quarter turn and repeat the process until you have a tightly shaped loaf and you will just start to see your filling through the dough. Roll the bottom of the loaf in oats. Place on a cookie sheet, lined with parchment paper. (Two will fit on 1 sheet.) Cover with plastic wrap and let rise until doubled, a little over an hour.

Now whisk together the egg white and water and strain through a fine mesh sieve. Brush the top of each loaf and sprinkle with desired topping(s).

I topped the Sunflower Loaf with Sunflowers, the Cinnamon Raisin Loaf with Oats and the Sun Dried Tomato Bread with a little Kosher Salt.

Creative Epicure's Ultimate Veggie Patties

I love a great veggie burger. Seeing Guy Fieri make "Morgan's Veggie Patties", http://www.foodnetwork.com/recipes/guy-fieri/morgans-veggie-patties-recipe/index.html on The Food Network really got me excited. I finally pulled my version together based on my personal preferences and what I had on hand. Here is my version. This is definitely worth the effort.

Creative Epicures Ultimate Veggie Patties
This makes 8 large patties

2 Tbsp olive oil
1/2 medium diced red onion
1/4 medium red bell peppers diced
1 diced Serrano chili
1/4 cup diced, thawed frozen artichokes
1 1/2 tablespoons diced garlic
3 cloves roasted garlic
1/4 cup frozen corn
1 can no-sodium chickpeas, drained and rinsed
1 can low-sodium black beans, drained and rinsed
1 can low sodium Cannelini (white kidney beans) beans, drained and rinsed
9 ounces old-fashioned rolled oats by weight
1 tsp Hungarian paprika
2 teaspoons chili powder
2 tsp dried oregano
1 tsp red chili flakes
2 tsp ground cumin
1 tsp celery salt
1/2 tsp poultry seasoning
4 tablespoons seasoned bread crumbs
2 eggs, lightly beaten
2 Tbsp vegetable oil
1 Garlic Clove, gently smashed, still intact

In a medium saute pan heat 2 Tbsp olive oil over medium heat, while you prep the veggies. Add the red onion, red peppers, Serrano chili, and artichokes and reduce the heat to low and slowly sweat out the veggies until the onions are translucent and just starting to caramelize. Add in the garlic and cook about a minute until fragrant. Turn off the heat and leave the pan on the burner to cool slightly.

In a dry pan, roast the frozen corn until it is thawed and has browned slightly, shaking the pan occasionally to get a nice even color.

I pan toasted my chili powder, cumin and paprika until fragrant - personal preference to enhance their flavors.

Pulse 1/2 of the chick peas in a food processor about 5 times, you don't want to puree them, just break them into small bits. This lends an interesting texture to the final burgers.

Dump the beans and processed chick peas into a large bowl. Add the sauteed vegetables and corn and mix well (this will help to cool the veggies so you don't end up cooking the eggs). Dump in your oats, spices, bread crumbs and eggs and then squish the whole thing together into a homogeneous mixture. Crushing some of the beans, but leaving some whole for texture and interest.

Form into 3 inch patties. I used a biscuit cutter, which I lined with plastic wrap spooned the filling in and folded the plastic over and really pressed the mixture in firmly. Then place the wrapped patties onto a baking sheet and refrigerate for at least 1/2 hour before frying. You could freeze them at this point, but I haven't tried this yet - too good.

To fry preheat your oil and garlic clove in a medium frying pan over medium-low heat until the clove is gently brown. Remove the garlic clove and crank up the heat to medium-high heat until shimmering. Gently place the desired number of patties in your pan and fry on each side about 3 minutes, until a deep golden brown crust forms.

* If you use a larger pan - use more oil so that the burgers will create the nice crust that will hold them together. I tried some with flour coating at first, but this was unnecessary - better flavor without the flour.

I have tried this topped with smashed avacado and on top of green taco sauce, both were fantastic!

Creative Epicure "Chippy Scotcheroos"

This makes a cookie sheet full of goodness.
I always have a bag of blended chips on hand to make "My Chips Have Come In" cookies. The mix can have semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, white chocolate chips, butterscotch chips and/or mini-chocolate chips. I just dump a bag of each in a large zip-top bag and shake around to mix.

Creative Epicure Chippy Scotcheroos
9 Cups Rice Krispies Cereal
2 Cups Agave Nectar
1 Cup Granulated White Sugar
1 1/2 Cups Creamy Peanut Butter
1/2 Cup Cream
1 1/2 Cups Chocolate Chips
1 1/2 Cups Butterscotch Chips
1 1/2 Cups Mixed Chips
1/4 cup Dark Chocolate Chips (optional drizzle)

Line a cookie sheet with parchment paper. Measure 9 cups of Rice Krispies into a large bowl and set aside.

In a large saucepan mix the Agave Nectar and Sugar together over medium heat until it comes to a boil, boil for 1 minute then remove from heat and mix in the peanut butter. Add the Rice Krispies and stir until mixed. Working quickly place the mixture into the prepared pan and spread with a spatula (I used 2 so I could keep the parchment in place.

In a medium saucepan bring the cream just to a simmer and remove from heat and add your chocolate and butterscotch chips, stir until smooth and spread evenly over the warm base.

Sprinkle with the mixed chips and press them lightly into the topping.

Melt the dark chocolate in a small microwave safe dish in 20 second increments - stirring until melted. Drizzle the melted dark chocolate over the chips.

Cool thoroughly and cut into squares.

Zesty Mexican Beer Fondue “Mac” & Cheese

On Saturday, May 7, 2005 Corinne e-mailed me a recipe from Food TV for Cheesy Beer Fondue. I finally decided it was time put my own creative spin on it and make a "Mac" and Cheese with it. The Cavatapi pasta and addition of some zesty ingredients make a great adult version. This is definitely a winner! Took it to a tailgate party and it was completely gone.

This makes a 2 1/2 quart casserole.

Ingredients
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 (12-ounce) bottle Lager beer
1 can chopped tomatoes with green chilies, drain out half the liquid
Couple good dashes of Worcestershire sauce
Couple good dashes of Chalula or your favorite brand of Hot Pepper Sauce
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 teaspoons of adobo sauce from a can of Chipotles (optional, but delicious)
Black pepper
4 cups shredded mixed cheeses – see ingredient notes
1 lb Cavatapi Pasta (cork screws)
1/4 cup cream (you could use milk as well – I had cream on hand)
A handful of tortilla chips finely crushed in a ziptop bag.

Directions

Eating at home
Heat the oven to 400 degrees.

Taking away
Heat oven to broil. You will use the middle rack to brown the top at the end. If your casserole is not broiler safe you can skip this step. If you will be taking it “on the road,” use a heavy casserole with a lid.

Start the pasta water to boil. Begin to prepare the fondue while the water comes to a boil. I suggest having all the ingredients ready to go.

Melt butter in a medium saucepan over low heat. Whisk in flour and cook for 2 to 4 minutes while stirring constantly to make a roux. Add the pasta to the boiling water and set your timer. If you are going to eat the Mac and Cheese right away, cook your pasta to al dente. If you are preparing it for a party, cook 1 minute more than half of the cooking time (the pasta will continue to cook and absorb the sauce in the casserole).

Turn up the heat to medium/high and add beer and tomatoes. Bring to slow boil and then reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, hot sauce, adobo and a couple grinds of black pepper, stirring thoroughly. Whisk in the cheese one cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Remove the fondue from the heat and stir in the cooked pasta.

Pour into your casserole dish. Sprinkle with cream and top with the tortilla crumbs.

Eating at home
Place in 400 degree oven until bubbly at edges and tortillas are browned and fragrant.

Taking away
Microwave on high until thoroughly heated through (I micro waved for 8 minutes, in 2 minute increments). Place under broiler until chips are toasted (this will not take long!) Heat up the lid and cover. If you have an insulated carrier this is great. If not, place a heavy towel in a flat surface of your car and place your casserole on it and wrap up tightly to keep it warm on your journey. Don’t forget to take a spoon (your hostess will appreciate it).

Ingredient Notes
Dos Equis Lager (the one in the green bottle)
Rotel Tomatoes with Green Chiles (mild)
Chipotles in adobo can be poured in a zip top bag and frozen for other use.
Kraft Triple Cheddar Finely Shredded Cheese (2 cup bag)
Kraft Mexican Four Cheese with a touch of Philadelphia (2 cup bag)

original version can be viewed at http://www.foodnetwork.com/recipes/sandra-lee/cheesy-beer-fondue-recipe/index.html

Back on Track - Black Bean Brownies?

Well I was perusing the Dr. Oz web site and ran across a recipe for... black bean brownies??? Yep. Black bean brownies.

Here is my version that actually tastes great and is healthful. I used Quinoa flour so it is gluten free.


Michel's version of Kim’s Midnight Brownies

Ingredients
1, 15 oz can black beans, drained and rinsed
1/2 cup agave syrup
1/2 cup quinoa flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp sea salt
2 Tbsp vanilla
3 egg whites
6 tbsp mini semisweet chocolate chips

Directions
Preheat oven to 350º. Spray baking dish with non-stick baking spray. Sift together flour, cocoa, baking powder and salt. I n a food processor, blitz the black beans until smooth. Add the remaining ingredients (except chips) together. Process until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature. (I used a 7x9 baking pan and it took about 27 minutes.)

Frosting
Ingredients
6 oz fat-free cream cheese
1/4 cup agave syrup
1 Tbsp vanilla extract
1 tsp instant coffee granules stirred into 1 Tbsp water
2 tbsp semisweet mini chocolate chips

Directions
Mix the chocolate chips into the coffee until melted. With a whisk attachment on an electric beater and blend the cream cheese until smooth. Add the agave and vanilla and blend again until smooth, with mixer running on low slowly add the coffee/chocolate mixture. Slowly raise the speed and blend until light and fluffy. Let sit for 5 minutes the beat again for 2 minutes. Spread evenly over the top of the cooled brownies. Allow it to set in the refrigerator for 20 minutes.

Apple Cider Fritters

It is amazing the amount of information we can find on the Internet - and surprisingly amazing disappointing at lack of other information. I am speaking about apple fritters. Not apple rings... big, luscious apple fritters. So I read about donuts and slept on it a few days and here is what I came up with.

Please be respectful of your hot oil. I can't teach common sense, but keep your fingers out of it, and for goodness sake, don't "drop" your fritters into it, as this may splash hot oil onto you. When all else fails, read the manufacturer's instructions.

Apple Cider Fritters (makes 16)

1 cup apple cider

1/2 cup sugar (divided)

4 1/2 tsp yeast

4 1/2 cups all-purpose flour (divided)

4 small Macintosh apples, diced

1 Tbsp lemon juice

11 Tbsp butter (room temperature)

3 eggs

1 1/2 tsp vanilla extract

1 tsp salt

1 tsp lemon zest

2 tsp cinnamon

peanut oil (for frying)

Glaze

1 1/2 cups confectioner's sugar

1/4 - 1/3 cup water

Bring apple cider and 1/4 cup sugar to a boil for 1 minute. Remove from heat and cool to 115 degrees F. Sprinkle yeast over and stir slightly. Let dissolve 5 minutes then stir in 1 cup of flour. Cover tightly with plastic wrap and let sponge develop for 1 hour.

Mix lemon juice with 3 cups water. Dice the apples into 1/4-1/2" chunks and place in the acidulated water.

Mix together the butter, 1/4 cup remaining sugar, eggs, vanilla, salt and lemon zest until well blended. Stir this into the sponge until well incorporated. Sift together the remaining flour and cinnamon. Drain the apples and pat dry. Slowly fold the flour and apples into the sponge. (You do not want to over stir as this will develop too much gluton and the fritters will be too dense.)

Cover the dough with plastic wrap and a tea towel. Let rise at room temperature until more than doubled (around 3 hours). Place in 1 gallon zipper bag and squeeze out the air. Refrigerate overnight.

Remove the bag from the refrigerator and divide the dough into 16 equal portions on parchment paper. Let the fritters rest for about 1 hour.

Heat oil to 375 degrees F. Place cooling rack over waxed paper.

Mix glaze. Sift the confectioner's flour into a cereal bowl and add enough water to make a thin glaze, mixing with a fork.

Using a metal spatula, dip the spatula into the hot oil for about 10 seconds, then use the spatula to pick up the fritter and carefully slide it into the hot oil.

The fritters will take about 7 minutes to cook through. Half way through (3 1/2 minutes) turn over the fritter and cook on the second aside. Use tongs to remove the fritters from the oil, allowing the oil to drip back into the pot before draining on three layers of paper toweling, blotting both sides. Dip the presentation side of the fritter into the glaze and place, glaze side up, on the rack to drip and cool.

I took my fritters up to happy hour to share with my friends and get their opinions. These had very good reviews... but then everyone was enjoying happy hour ;-)

Easy Mini Cheesy Chilidog Pizza (revised)

This is my latest creation. I've been thinking about this for quite some time now and trying to decide whether to mix the chili sauce into the cream cheese or not... Decided I am going to mix it in together instead of trying to spread chili sauce over the hotdogs. My first attempt making 1 large pizza was a little hard to eat the center pieces. So here is the newly revised version.

Easy Cheesy Mini Chilidog Pizzas

1 Pillsbury Refrigerated Classic Pizza Crust (13.8 ounce)
4 ounces cream cheese at room temperature
2 Tbsp prepared yellow mustard
1 ten ounce can hotdog chili sauce
4 all-beef hotdogs diced into 1/4" dice
1 small onion chopped finely (about 1/2 cup)
3 cups shredded cheddar cheese


Preheat oven to 425 degrees F.

Oil a baking sheet with 1 Tbsp olive oil.

Open the pizza crust and cut into 8 equal rounds. Cover with plastic wrap and let sit at room temp for 20 minutes. Spread each dough into a circle with a slightly puffy edge (to hold the filling).

Beat cream cheese and mustard until light and fluffy, beat in chili sauce. Spread an equal amount of filling onto each pizza. Top with cheese. Sprinkle each pizza with diced hot dog and onions.

Bake for 17 to 20 minutes until desired doneness.

Place pan on cooling rack and allow to cool 10 minutes before eating (to allow filling to set up).