Sourdough Rye and Wheat Bread
This is an overnight affair. If you do not want to wait, then use 2 1/4 t of yeast as you would for normal bread but use your starter as part of the liquid which will add flavour.
1/4 c all purpose Flour
1/4 c Whole Wheat Flour1/2 t dried active yeast (optional, but my starter was looking 'lazy')
1 T dark Molasses
1 T olive oil (optional)
1/2 T Sea Salt
1 c Dark Rye Flour
1/2 c Whole Wheat Flour
Night before baking, in your mixer's bowl, add first four ingredients and mix with a spoon until combined well. It will be loose like pancake batter. Cover tightly and leave in a warm place overnight.
Next morning, put the bowl on to the mixer and attach the dough hook. Add the molasses, pinch of yeast and salt, oil (optional but makes it tender). Mix on 'Stir' or low speed for 2 minutes.
With the spout cover attached, otherwise, SLOWLY and carefully, add the flour 1/4 cup at a time. You want the dough to come together and pull away from the bowl but you do not want it too stiff. You want it tacky to the touch. The amount above is what I used given the humidity of the air and the flour today in Vancouver. It will not be the same everywhere or everyday. That's bread! Mix on slow to medium for 10 minutes. You are building glutens here and that is what makes bread chewy.Oil large glass bowl with a bit of oil. Lift the dough ball out of the mixer, swirl while holding with one hand and then turn over so the oil side is up. Normally, I would say let it rise in the mixer bowl but because this was stickier than other time as well, the wheat flour left bran reside on the sides, I am using a separate bowl. Let rise in a warm place covered with plastic wrap for 1-2 hours.
Lift the dough out without the violence of punching or pushing. Place in a 9" Cast Iron pan or whatever form you want. Press out to fill the pan. Cover and let rise for 2 hours. We went to the driving range during this time. I let it rise in the oven with no heat on.
When we got back, I took the cover off. I put a small pyrex bowl with water in the pan. I set the oven to 375F. I did not take the bread out first. I let it preheat with it already in there. Bake for 45 minutes from when it hits temperature or 55minutes -1 hour from the time you set the heat.
Cilantro and Lime Hummous
1 19 oz/540 ml tin of Garbanzo Beans / Chick Peas drained
1/4 c water from the Beans (set aside)
1/2 c fresh chopped Cilantro (do not worry about stems too much)1 lime zested and juiced
4 small cloves garlic4 T tahini, stirred first
1/2 t ground Cumin1/2 t Paprika
1/4 c Olive Oil (maybe more maybe less, depending on consistency)1 t Red Wine Vinegar (optional)
In a food processor, add the Garbanzos, Lime Zest, Lime Juice, Garlic, Cumin, Paprika, Cilantro. Add the Tahini and pulse 3 - 4 times.
Serve with sprinkled with extra Paprika, a few leaves of Cilantro and drizzle with good Olive Oil.
Seared Live Sea Scallops with Fresh Salsa
Salsa:
8 Cherry Tomatoes or 3 Roma Tomatoes1 Mango (we did not have a mango because we forgot)
1/8 c chopped red onion1/4 c chopped fresh cilantro
1/2 lime juiced1/4 t cumin
Salt and PepperMake the salsa by combining all the ingredients in a bowl and set them aside at room temperature as you finish the rest.
Turn the broiler on high and put a rack at the highest level.
Now the clean the shell by washing it. Put 1 t of oil on the cup side of the shell and place it in a shallow baking dish. Place the scallop with the coral/roe still attached back on the shell. Season with salt and pepper. Repeat for all scallops.
The scallop should be 'just' done. The roe will look more solid and have the eating consistency of fois gras.
Top with 1/4 c of the fresh salsa and serve. MMMM, though D had to finish half of my coral.
Black Bean and Ginger Dungeness Crab
2 inches Ginger, peeled and sliced
6 Green Onions/Scallions, chopped
3-4 large cloves Garlic, peeled and sliced
1 300ml jar Chinese Black Bean sauce, not the 'water-down' major brand name stuff
1 c dry White Wine
1 T oil
1 T Chinese Chili sauce or 3 chopped spicy red Chili
Most places that sell live crab will also dispatch it for you. I ask to keep the shell for flavour. As well as the chopping, you may want to pre-crack most of the legs and claws with the back of a large knife to help the eating. The shells will be hot.
One thing I noticed today at the TnT is that when the guy chopped it, he scraped out all the good stuff, roe and organs. I had wondered why the last two times we got crabs chopped at TnT that there was not roe. I am going to have to remember to ask them not to clean it out.
Have a very large mixing bowl to the side. In a large stock pot with high sides, (the type you would do alot of pasta, 10-12'' in diameter and 1.5 ft high or an enormous wok), heat 2 t oil on high. Add the crab pieces and wine. Cover and shake often. 8-10 minutes until all the grey shell areas are bright red/orange. Remove them to the mixing bowl and cover with the pot cover.
Add the Crab back back and toss. Cover and shake. 5 minutes more.
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