July 2011 - Our Sunday Cafe, the Retirement Edition!
Powered by Blogger.

Homemade Bay Leaf Seasoning, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday March 7, 2009.

Homemade Bay Leaf Seasoning



I went to my spice drawer this morning and pulled out the empty Bay Leaf Seasoning jar. I was glad I kept it after my adventure to Penzy's brought me back home void of a new jar of the beloved seasoning blend, because the empty jar held the secret list of ingredients.

I had picked up bay leaves, hoping I could re-create the blend. Using the ingredients list I set about putting together my best guess of what should be in this herb blend. When finished I decided to take the full jar as an omen that the homemade mix will be good.

Come on now, how many times have you made something at home and it was a perfectly fit? The label lists the ingredients in order of weight, and I calculated them to be as follows:


1/2 oz bag of fresh bay leaves
2 T thyme leaves
2 T rosemary leaves
1 T basil leaves
1 T dried onion
1 T oregano
1/2 t ground pepper
2 T garlic salt
1 T plain salt

Place the bay leaves in the grinder and process until ground. Add remaining and process until powdery. It looks like the real thing, smells like the real thing, so I am hoping it will taste like the real thing. I guess it is now time to cook something with it...............................

Here are some ways you will enjoy using this herb blend,

Season potatoes when you make fried potatoes.

Mix into butter to create a compound butter for vegetables.

Use the compound butter to spread on the cut side of a loaf of french bread, sprinkle with cheese and broil.

Add to flour, when dredging meat before pan browning.
 
Vegetable Beef Soup, found here.

I am sure you will come up with your own favorites!

As always thanks for taking a moment to stop by,
I appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday @ miz helen's country cottage

key words:  Penzy's Bay Leaf Seasoning, homemade herb blends
4

Potato Water Yeast Bread, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday December 28, 2008.


Never Throw out your potato water!

Because it makes the best bread. I just pulled these two from the oven, they look great and smell even better.


We will be having soup, salad and bread for supper.


What I have is a process, there is no hard rules recipe.

When you boil potatoes for mashed potatoes, and drain off
the water, drain it into a small bowl or large glass measure cup;
I usually have approximately 2 cups of potato water (you can add a bit of
water if needed for a full measure).

To the water (after it has cooled) add:

1 T sugar
2 t yeast
1 c flour
Stir and cover with a cloth, let the mixture sit/sour on your counter 24-48 hours. The fermentation process will add wonderful flavor to your finished bread. When you are ready to make bread, empty the potato water mixture into the bread machine pan. Next add

3 c flour
1 1/2 t salt
2 T honey
2 T oil
1 t yeast (You might not need additional yeast, I prefer to bake my finished dough in a standard oven and usually store the dough in the fridge overnight before baking.)

Start the machine using the dough cycle, make sure the mixture has enough flour, if you have made a few loaves before, it is fairly easy to tell that the dough is holding on to itself and kneading properly.

Let the machine run it's full cycle. Punch down and place in the fridge for overnight aging. The next morning (or later) punch down again and shape. You can now let it rise on the counter or return to the fridge and bake it the next day or later that day when you get home from work.

Yum!

This particular batch is flavored with minced dried tomatoes in olive oil (and oil from the jar was used for the needed oil for the bread) diced cheddar cheese (the cheese was kneaded into the dough) and roasted garlic chips (from the spice section at Costco).

You can flavor anyway you want, or leave plain.

If you leave plain, you could also increase the sweetness of the dough by adding 2 T of sugar along with the honey and when your dough is done, roll is out and turn the dough into cinnamon rolls.

This is the fun part about baking, it is different each time, and yet it is the same technique.

Bring on the potatoes!

As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments!

key words:  potato water bread, dough cycle, flavored yeast breads
8

Fig and Orange Marmalade, Recipe rewind, because some things are too good to miss!

Orange and Fig Marmalade

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday September 20, 2009


Fig and Orange Marmalade (2 day process)

2 organic oranges
1 c sugar
Chop oranges in a food processor until even and about 1/4 inch, empty out into a bowl, stir in the sugar. Cover and let set over night.

Next day:

31/2-4 c whole figs, washed, drained well, cut in half.

 
Chop figs, again about 1/4 inch.
Combine figs and orange mixture, add 2 c sugar, 1/4 c brown sugar and 1/2 t nutmeg, along with the juice of 1 lemon. Bring to a boil, stir, lower heat to simmer and cook covered for 10 minutes. Remove lid, stir well. Continue to cook on low stirring as needed until mixture thickens and begins to hold it's shape. 45-60 minutes. Prepare jars lids and boiling water bath kettle.

Ladle the marmalade into 6 1/2 pt jars, cap and process for 10 minutes.

This is delicious as marmalade on toast. But shines as a starter served with Gorgonzola cheese on crackers or baguette slices.

this post is shared with:
full plate thursday @ miz helen's country cottage
garden variety wednesday @ ms enplace

As always thanks for taking a moment to stop for a visit.
I appreciate your time and your wonderful comments.
9
Back to Top