MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …

Category Archives: Salad


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BBB Caramelized Onion and Asiago Cheese Braid

Is it really mid-October already?

Our Kitchen of the Month is … Katie, in France, at Thyme for Cooking.  She found our bread for October here.

This is a perfectly marvelous bread and I thank you Katie.  I think you’ll find all sorts of variations from the Babes on this filling theme of caramelized onions. When I put all my caramelized onions down the middle of this loaf, it just didn’t look right so I used some of my red and yellow roasted bell peppers as well. The asiago cheese is the perfect taste for the roasted peppers, caramelized onions and Dijon mustard (mine made with horseradish).
Thy name is dilemma: Caramelized onions … without a stove top … there is a grill outside with a side burner … there is the electric panni grill … there is the slow cooker … did you know you can actually burn things in a slow cooker?  Trust me you can but the second attempt to do the caramelized onions in the slow cooker worked like a charm.
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Funny you can also roast sweet bell peppers in a slow cooker; I did a batch of those as well.
Karen told us there are cats that will eat caramelized onions.  Who knew?
So now already you’ve learned two new things: cats will eat caramelized onions and you can burn onions in a slow cooker.
Now, there’s only one more thing you need to learn … just how good this loaf can be.  In order to do that you will need to bake this loaf and then you might as well send Katie a link to your blog write up and become a Bread Baking Buddy so she can send you a badge and you can be part of the crowd eating just lovely devine bread.  Click over to Katie’s web site here and she’ll give you the scoop.Caramelized Onion, Herb and Cheese Bread

Caramelized Onion and Asiago Cheese Braid

Recipe By: Katie (ThymeForCooking) adapted by me Originally from Canadian Living

1 teaspoon sugar, omitted
1/2 cup warm water – used skim milk
2 teaspoons active dry yeast, recipe called for 1 tablespoon, that always seems like too much to me
1/4 cup milk
2 eggs
2 egg yolks, omitted; just seemed rich enough without
1/4 cup vegetable oil
1 1/2 teaspoons salt
145 grams unbleached bread flour
131 grams whole wheat flour
170 grams white whole wheat flour
35 grams flax seed meal
1 teaspoon (.05oz/1.5gr) Herbes de Provence
Filling
1 tablespoon butter
1 tablespoon vegetable oil
3 cups sliced onions ( about 2 large)
1 teaspoon granulated sugar, omitted
1 teaspoon dried rosemary, my bad, I forgot it
1 tablespoon Dijon mustard – mine was made with horseradish
1 1/2 cups shredded asiago cheese
1 egg, lightly beaten

Directions:

 

Rolling, Rolling, Rolling ...

Rolling, Rolling, Rolling …

1. Whisk together all the dry ingredients for the dough. Whisk together the milk, eggs, and oil.
Pour the liquid into the flour and mix with a wooden spoon to make soft dough.Turn out onto lightly floured surface; knead for several minutes to make a smooth and elastic dough. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.  Mine took an hour and a half.

Reducing the tablespoon of yeast here to 2 teaspoons slowed the rise down slightly which I think allows a little more flavor development.  The rise I got was very good and with the temperature in the house at 66°, I think the 2 teaspoons yeast was more than adequate. If I were making this in a warmer time of the year, I’d cut it slightly more.
I have changed this step. I didn’t proof my yeast as the original recipe called for.
2. Filling: Meanwhile, in large skillet, heat butter with oil over high heat; cook onions, sugar and rosemary, stirring occasionally, for 5 minutes. Reduce heat to medium; cook, stirring and scraping up brown bits from bottom of pan, for 10 to 15 minutes or until onions are golden and very soft. Let cool to room temperature. It will work that way unless you, like me don’t have a stove top.
I oiled the inside of my slow cooker, filled it with sliced onions topped with a teaspoon of butter and let it cook on slow for 12 hours (20 hours will burn them). I stirred them twice during that time. I removed the lid and let them simmer on low for another 45 minutes.
The roasted bell peppers: I oiled the inside of the slow cooker and placed the seeded peppers cut into 6 sections into the slow cooker on high for about 8 hours. Once cooled, the skins released easily.
3. Punch down dough. Turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle.
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Spread mustard lengthwise in 3-inch (8 cm) strip down centre of rectangle, leaving 1-inch (2.5 cm) border uncovered at short ends; top with onion mixture. Sprinkle with 1 cup (250 mL) of the cheese.
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4. Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal.
Transfer to semolina dusted peel.  Cover and let rise in warm place for 30 to 40 minutes or until doubled in bulk.5. Brush top with egg.
Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until puffed and golden.
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I baked the loaf on a baking stone.
Sprinkle remaining cheese down centre of braid; return to oven for 10 minutes or until melted. Serve warm or let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.).
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Notes:What do I think is the ideal filling for this?
I think this might best be filled with a great horseradish, sauerkraut, corned beef and cheese, although I’m sure a strong case could be made for a sausage or bacon with spinach and roasted butternut squash.  You may have other ideas.
... half the mustard roll.

… half the mustard roll.

I had two little corners I trimmed at one end that didn’t fold into the braid right so I rolled that out and just spread mustard on it … That was genius!  So genius that I had eaten most of it before I remembered to photo it.
Next week they start picking the apples here … can you think apple pie filling and cheese … ooowhee.


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My Lunch Salad

I do love left-overs.  I really do love them.  I mean what could be better than a meal just waiting for you. So especially when I’m making something I know is good, I’ll make extra.   BUT, I never serve left-overs; we don’t eat left-overs.  Left-over just sounds wrong doesn’t it, sort of tired, something to be forgotten.

Remember these from the little Lamb and Tomato Breads w lentil salad … right, we had left overs.

So, today for lunch I took the left-over lentils and beets, added one beefsteak tomato cubed, an avocado cubed, a small sliver of smoked salmon, salt & Aleppo pepper and …

Blam, is that the right word?  It was really a fabulous lunch.   Would you call this left-over?  Nothing about it seemed left-over to me.  I didn’t feel like I was eating yesterday’s dinner.   That’s why I call these

Fresh-Overs!


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Traveling: Lamb and Tomato Breads w Lentil Salad

When it comes to a suggestion to eat out, especially to our little local-walk-to-it Tex-Mex Cafe, I am a push over. I’ll over through a meal I’ve fixed (not throw out just put on hold) and I’m ready to go. It’s not fancy but there’s one dish Gorn is assured to enjoy (Chicken Enchilada Verde) and I go wild for their Chicken Spinach Chili Relleno – grilled not fried. So we really enjoy the meal but it’s the walking there and back that somehow is the real beauty of the thing. One night we got caught in a thunderstorm and stood under the porch of the junior high. Some nights we’ve stopped to watch baseball practice at the middle school. We most always walk by a church community garden to see how things are growing. The bonus is we get four meals out of the deal as we always go home with half our dinner that becomes lunch the next day.  Perhaps the real bonus is actually the calories burned walking there and back.

Big Bubble

Big Bubble

The night I was going to serve these Lamb Breads and Lentil Salad, we went out to dinner. I baked two of the breads with no topping to serve with our glass of wine before dinner. We loved the flatbreads just plain.
Several nights later, I finally served everything as suggested in the book. The lamb was good, nothing spectacular just good. If I do it again: I’ll serve it as an appetizer and so make the breads much smaller. Instead of shallots, I might use Slow Cooker Caramelized Onions.
UPDATE: I stand corrected. I can’t really account for it but when I mixed up a fresh batch of this dough and served these leftovers, we thought the meal was excellent. Was it the fresher dough? I’m not sure but I lean more to: I made the breads smaller and I added several large shavings of cheese to the lamb. I wish I’d thought to add the mint when they came out of the oven.


Lamb & Tomato Breads ~ lachmunjau, lachma bi ujun
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Recipe Adapted from: FLatBreads & Flavors: A Baker’s Atlas by Jeffery Alford & Naomi Duguid

Dough

1 cup water
1/2 teaspoon honey
1 teaspoon yeast
1 cup bread flour
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2 cups sprouted wheat whole wheat flour
3 tablespoons flax seed meal
7 basil leaves, chopped
Filling
1 teaspoon olive oil, for sauteing
1/2 cup shallot, use caramelized onions
4 cloves garlic, chopped
1/2 pound lamb, ground (another fine example of not being able to read or maybe I can blame it on my cataracts)
10 plum tomatoes, chopped
1/4 teaspoon cinnamon, use more
1/8 teaspoon allspice, use more
1/2 teaspoon salt
3/4 teaspoon black pepper

Directions:

1. DOUGH

2. Whisk together bread flour, yeast and salt.
Mix together honey, water and oil.
Mix the above together and then begin adding in the sprouted whole wheat until the dough is to thick to stir with the wooden spoon.

3. Turn the dough onto the counter, and knead in the remaining flour until a smooth elastic dough forms. Took less than 10 minutes and used about a cup and a quarter of the sprouted wheat flour.

4. Cover and let rise until double in size.
Took about 90 minutes.

5. Divide the into at least 12 balls.
Allow to rest 10 minutes.
Preheat oven to 450°

6. Flatten the dough balls with your hand and then roll them to about 4 inch rounds.
Place on baking sheet or semolina dusted bread peel if baking on a stone.

7. Top each disk with lamb or another topping, plain is good too.
Don’t go to the edge with topping.

8. Slide into oven onto pre-heated baking stone.
Bake at the 450° between 7 and 8 minutes.

9. LAMB FILLING

10. Saute shallots or use caramelized onions.
Saute the lamb.
Add tomatoes and cook until most of liquid has evaporated.

11. Add cinnamon, allspice, salt and pepper.
Set aside. I made this the day before and refrigerateed it.

Notes:

Mint with the lamb would be good.
Grilled chicken instead of lamb would be good.

Lentil & Sweet Pepper Salad
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Recipe By: FLatBreads & Flavors: A Baker’s Atlas by Jeffery Alford & Naomi Duguid

1 cup Le Puy Lentils
3 cups water or broth
3 cloves garlic, cut in 1/2
1 red bell (capsicum) pepper, large dice
2 tablespoons olive oil
1/2 teaspoon coriander seeds, dry roast then finely ground
1/2 teaspoon salt
1/2 teaspoon black pepper, ground with coriander & salt
1/4 cup cilantro
3 tablespoons lemon juice
1 carrot, julienne cut

1. Cook lentils. Took about 45 minutes.

2. Whisk together the spices, oil and lemon juice.
When ready to serve mix lentils, carrot and red pepper with dressing.
Serve at room temp.

Notes:

I really enjoyed this even more by topping it with roasted beet salad.

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One of the great mysteries of life: sometimes things just fall apart, no known reason.  My little Canon just went blank, not exactly blank, it now shows sort of a test pattern of lines with a little leaf on it.  So … all these were taken with my phone ;(