Barley Thyme Soup

Lazy Sunday, cool breezes and something special for lunch.  All from leftovers on hand its quite tasty and very healthy with the addition of a grain like barley.

You'll note that I subbed in green onions with their tops instead of using just a large onion.   I did this as the flavor is a bit softer then a mature onion and adds just a nice roundness to the final soup.  

Barley and Thyme Soup

• 1 1/2 c diced ham
  
• 1 med onion coarse chopped
  
• 4 green onion sliced including green tops
  
• 1 carrot diced
  
• 1 c sliced celery
  
• 1 c pearl barley
  
• 2 sprigs fresh thyme
  
• 2 14.5oz cans chicken broth
  
• 2 T butter
  
• 2 T olive oil
  
• 1 T fresh ground black pepper

Heat oil and butter until butter starts to sizzle.  Add onion, carrot, celery and thyme.   Cook 5-10 minutes over medium heat until onion is soft and clear.  Add ham and barley.   Cook another 5-10 minutes until the onion begins to brown.

Add broth and 2 cans of water.  Bring to boil then reduce heat and cover.  Simmer 1 1/2 - 2 hours or until barley is al dente but cooked through.  Just prior to serving skim off the thyme sprigs.  Test seasoning and adjust if needed. 

Sourdough Pumpernickel Bread

Here we go again, bread baking and its the sourdough stuff.  I've had a bread machine for years and love the results with it, but this sourdough starter I have just rocks and actually makes manual bread making fun again.

Just a note I do use regular all purpose flour for the starter maintenance.  The bread flour when specified is there to achieve a crumb texture different than regular all purpose will yield.  It is higher in gluten and delivers a larger, stronger crumb.

This recipe is an original from me.  It's a combo of flavor ideas and ingredient proportions from other recipes.  I liked the end result, very much a sour taste to the rye.  Can't wait to use it for some pannini's later today.

Sourdough Pumpernickel Bread

• 2 1/2 C starter sponge
  
• 2- 2 1/2 cups bread flour
  
• 1/2 C rye flour
  
• 2 T Dark baking cocoa 
  
• 1 T caraway seed
  
• 2 T olive oil
  
• 4 t sugar
  
• 2 t salt 
  
• kosher salt for sprinkling 
  

Before adding ingredients did you remember to reserve starter for the future?

To the sponge add 2C flour,rye flour, cocoa powder, caraway seed, olive oil, sugar and salt.  Knead with dough hook until a ball forms (called a boule).  This is a wet dough but if too wet add additional flour 1 heaping Tablespoon at a time until it forms a tight ball.   Very important that you touch and poke this dough.  Knead about 5 minutes with dough hook.  Even though wet it should have the feel of regular white or french style bread.  Do not over knead.

Oil your hand, take the dough and roll it into the middle several times until you have a smooth ball.  Place in a well oiled bowl.  Cover with plastic wrap.  Allow to rise in warm spot 2-3 hours until doubled in size.  

Remove and punch down the dough, knead a couple of times and start rolling folding into a tight smooth ball.  At this point in time you can do one of two things.  First is let it rise to bake now or allow it to sit refrigerated overnight to develop a stronger "sour" taste.  

Bake now.  Preheat oven with a pizza stone to 500F.  Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size.  When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the kosher salt.

 Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 400F and bake 60-75 minutes until golden brown and instant read thermometer reads 200F.

Bake Later:  Return the boule to the oiled bowl and place in refrigerator overnight.  Remove and give it a quick need then reform the boule by rolling itself into the middle until a tight smooth ball forms.  

Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size. When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

Preheat oven with a pizza stone to 500F.  Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 400F and bake 60-75 minutes until golden brown and instant read thermometer reads 200F.

Bloggers Picnic today 3/28/09

Noon to 4PM"ish", Farnsworth Park, Altadena CA. MAP HERE.

Chicken and Rice Casserole

This is a 4/5 dish, in other words 4 outta 5 in my house will eat it so I consider it a hit.  Actually one of my pickiest eaters devours this one so its a staple and the 1 who doesn't like it can have pbj that night.

I could *claim* to cook and sauce it from scratch, but why bother when you can use good old canned soups?  Some days it has to be about cutting corners and this dish is a great one for that.

Chicken and Rice Casserole

• 2 cups diced chicken
  
• 1 c diced carrot
  
• 1 c diced celery
  
• 1 c diced onion
  
• 2 T butter
  
• 2 1/2 c minute rice
  
• 2 cans cream of chicken soup
  
• 2 1/2 c chicken stock or water
  
• 1/2 c chopped fresh parsley
  
• 1 large can French's Onion Rings
  
• 2 cups colby/jack cheese
  

In large sauce pan cook celery, carrot and onion over medium heat until onion is translucent.  Add Soups and stock.  Bring to boil and add minute rice.  Cook 1 minute, then remove from heat and cover.  Let sit covered 7-10 minutes.

In large casserole layer 1/2 of rice mixture. Add all the chicken in even layer.  Add 1/2 French's Onion Rings.  Sprinkle on 1/2 the cheese.  Add remaining rice mixture and spread out evenly.  Cover and bake in 350F oven 30 minutes.

At end of 30 minutes remove from oven.  Remove cover.  Sprinkle on remaining cheese.  Sprinkle evenly the remaining French's Onion Rings.  Return to oven and bake uncovered 5-10 minutes until onion rings are all browned and the cheese is bubbly.

The added bonus with this one is that at potluck type get togethers its always a hit.  So add in fast, easy and suitable for company and its a pretty well rounded entree.  Not bad for such humble ingredients.

Sourdough Bread

That is one perfectly done boule of sourdough bread.  I did it myself.  Honest, and that was the 3rd time with this recipe so I know it works.  WELL.

Sourdough Bread

2 C starter sponge

2- 2 1/2 cups flour

2 T olive oil

4 t sugar

2 t salt 

seasalt, sel gris, kosher salt for sprinkling 

Before adding ingredients did you remember to reserve starter for the future?

To the sponge add 2C flour, olive oil, sugar and salt.  Knead with dough hook until a ball forms (called a boule).  This is a wet dough but if too wet add additional flour 1 heaping Tablespoon at a time until it forms a tight ball.   Very important that you touch and poke this dough.  Knead about 5 minutes with dough hook.  Even though wet it should have the feel of regular white or french style bread.  Do not over knead.

Oil your hand, take the dough and roll it into the middle several times until you have a smooth ball.  Place in a well oiled bowl.  Cover with plastic wrap.  Allow to rise in warm spot 2-3 hours until doubled in size.  

Remove and punch down the dough, knead a couple of times and start rolling folding into a tight smooth ball.  At this point in time you can do one of two things.  First is let it rise to bake now or allow it to sit refrigerated overnight to develop a stronger "sour" taste.  

Bake now.  Preheat oven with a pizza stone to 500F.  Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size.  When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

 Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 350F and bake 60-75 minutes until golden brown and instant read thermometer reads 210F.

Bake Later:  Return the boule to the oiled bowl and place in refrigerator overnight.  Remove and give it a quick need then reform the boule by rolling itself into the middle until a tight smooth ball forms.  

Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size. When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

Preheat oven with a pizza stone to 500F.  Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 350F and bake 60-75 minutes until golden brown and instant read thermometer reads 210F.

Note: for extra crispy crust keep a pan of boiling water filled on the bottom of the oven and refill as needed.  Also spritzing the bread with water mist at times will also make extra crispy crust.  Finally, if you have a convection oven you can get the same result by using convect the last 15 minutes of baking.

Doing the final rise on parchment paper is the key.  I tried doing one on cornmeal to see if there was a difference in the final product in terms of ease of release from the paper.   There was none, the crunchy bits of cornmeal are one of those love it or hate it things, I liked it, 4 others hated it.  You decide if you want to try.

I use good bread flour for the making of the bread itself.   Its higher gluten count yields a better sponge and crumb to the bread.

Swampberry Sourdough Bread

Half the battle with sourdough is the patience to just let it work at its own pace.  Once you have an easy bread it is even easier to adapt it.   This is "Swampberry Sourdough Bread" in honor of the fruit of the swamp - blueberry and cranberry.  Those lovely anti-oxidant rich little sweet treats that help keep us healthy.  

Swampberry Sourdough Bread

• 2 C starter sponge
  
• 2- 2 1/2 cups flour
  
• 2 T olive oil
  
• 4 t sugar
  
• 2 t salt 
  
• 1/4 c dried blueberry
  
• 1/4 c dried cranberry 
  
• 2 t cinnamon
  
• seasalt, or kosher salt for sprinkling 
  

Before adding ingredients did you remember to reserve starter for the future?

To the sponge add 2C flour, olive oil, sugar and salt.  Knead with dough hook until a ball forms.

This is a wet dough but if too wet add additional flour 1 heaping Tablespoon at a time until it forms a tight ball.   It is very important that you touch and poke this dough.  Knead about 5 minutes with dough hook. Add Cranberry and Blueberry and need 1 minute longer until well incoporated.  Even though wet it should have the feel of regular white or french style bread.  Do not over knead.

Oil your hand, take the dough and roll it into the middle several times until you have a smooth ball.  Place in a well oiled bowl.  Cover with plastic wrap.  Allow to rise in warm spot 2-3 hours until doubled in size.  

Remove and punch down the dough, knead a couple of times then roll into it to create a tight smooth ball (called a boule).  At this point in time you can do one of two things.  First is let it rise to bake now or allow it to sit refrigerated overnight to develop a stronger "sour" taste.  

Bake now.  Preheat oven with a pizza stone to 500F.  Take the freshly kneaded bread, and flatten out.  Sprinkle with cinnamon, then reform the ball by rolling it into itself.  Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size.  When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 350F and bake 60-75 minutes until golden brown and instant read thermometer reads 210F.

Bake Later:  Return the boule to the oiled bowl and place in refrigerator overnight.  Remove and give it a quick knead and flatten out.  Sprinkle with cinnamon then reform the boule by rolling itself into the middle until a tight smooth ball forms.  

Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size. When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.  Preheat oven with a pizza stone to 500F.  Place the boule on its paper in the oven on the pizza stone.  Reduce heat to  350F and bake 60-75 minutes until golden brown and instant read thermometer reads 210F.

Sourdough Pancakes

Some 30 years ago my Aunt Anna Mae in Duluth, MN got me hooked on Sourdough Pancakes and to this day they are my favorite.  No kidding they are the bomb-diggity best ever.  Her starter is what I got my first start from and it was a winner.  I don't remember her doing the bread so much, but do remember her making those pancakes every time I visited.

Sourdough Pancakes

• 2 C Sourdough Sponge
  
• 1/4 c  luke warm water or milk
  
• 2 T sugar
  
• 2 t baking soda
  
• 1/2 t salt
  
• 1 egg beaten
  
• 4 T oil or melted butter
  

Dissolve sugar, salt, soda in the water.  Add the water mixture to the sponge along with egg and oil.  Stir until just mixed, do not over mix.  Let rest 5 minutes before using the batter.  Fry up on hot griddle, serve warm with butter and syrup.