Sweet Potato Everything Bread… Necessity Breeds Invention

I had this big fat sweet potato staring at me for a week. As some people in this household are not to fond of them, and I wasn’t having a taste for it. I wanted to use  the sweet potato in  another way. I also had some Poppy Seeds that have been whispering for me to use them, every time I open my cabinet.
Sweet Potato + Poppy Seeds + Yeast =A beautiful relationship
I call this my Sweet Potato Everything Bread. I’m feeling pretty confident as a baker now, where I can take liberties with a recipe base and expand. One of my first Daring Bakers Challenges a few years back was a great Potato Bread which I have used from time to time and seems almost fail proof. Using that recipe as a base I decided to switch out the white potato for sweet. Unfortunately I did not have the total amount of All Purpose Flour and didn’t want to use more  Whole Wheat Flour , which was also required. I looked on my shelf and found some King Arthur’s Rye Blend Flour and used some of that with the other two flours. I figured if anything it would be a great experiment. I also made an egg wash with some honey . The bread was topped with Poppy Seeds, Sesame Seeds, Dried Minced Onion and Sea Salt. The recipe yielded enough for a 20 rolls and 1 medium sized loaf of bread to slice. Certain Someone, who is very picky about bread was pleased with the results. He liked it. I take that as a  huge compliment because Europeans are finicky about their breads and are often disappointed with the  commercial findings here in the United States. The loaf and rolls have a tender crumb that would be great with jams or savory items.
Sweet Potato Everything Bread
12 oz of sweet potato pieces
4 cups of water
1 Tablespoon and 1 tsp seas salt
2 Teaspoons Active Dry Yeast
6 Cups All Pupose Flour
1 cup Whole Wheat Flour
1 tablespoon butter at room temp/softened
Egg Wash
1 egg
1 teaspoon of milk or cream * Cream gives more glaze
1 teaspoon honey
Topping
2 Tablespoons Poppy Seeds
2 Tablesppons Dried Minced Onion
2 Tablespoons Sesame Seeds
1 teaspoon Sea Salt

Boil the sweet potato chunks with skin in the 4 cups of water and 1 teaspoon of the salt. Cook until tender. Drain the sweet potato, but save the water! Do not throw away the cooking  water as it will be used in the recipe. Peel of the skins and mash the sweet potato. Run  the sweet potato with the 3 cups of the cooking  water ( you may  have to add more water to make up difference) in a blender to make a smooth liquid mixture. Pour warm mixture into the mixing bowl of a stand mixer. Cool down until lukewarm .Add the yeast to sweet potato water and mix gently. Let rest for 5 minutes. It will start to bubble slightly on the surface.


Whisk together the all Purpose Flour and Rye Flour in a separate bowl to combine.  Add a few cups of this flour blend to the yeast , sweet potato mixture. Add the butter and salt and with the paddle attachment slowly blend to incorporate. Continue to add the remaining flour and the whole wheat flour as well. Switch to the dough hook. The dough will be sticky still but will start to take hold as more flour is added. It will still be a stickier dough however. With the dough hook , beat for several minutes ( about 8-10 minutes) until the the dough starts to hold its shape .Turn out into a clean bowl or container with lid. Cover and let rise in a  warm place for 2 hours or until double.
On a clean counter surface which is lightly floured,  turn out the risen dough and punch down and knead to shape. Place the rolls or loaves into the respective baking  tins and cover with plastic wrap. Let rise again for approximately 30 minutes.
Preheat oven to 450F
Mix the Seed Topping ingredients.
Mix egg,milk, and honey for egg wash.
After second rise, brush the formed dough with the egg wash and sprinkle with Seed Topping.
Bake at 450F until golden for about 30-40 minutes depending on size and shape of dough. If the topping starts to brown to fast . lightly cover with foil.
Remove from oven and let cool on wire baking racks for 1 hours or more to let bread rest.
I submit this to BYOB

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Lamb Burgers with Rhubarb Onion SauceL

The past few weeks I have been in discussion with the 61st Street Farmers Market. At first we were discussing the possibility of me being a vendor of some kind, but after long thought and putting together a business plan, I had to pass. An offer was then made to volunteer this summer and perhaps do a few cooking demos. I naturally jumped on the chance. The 61st Street Farmers market is located in  a food desert behind the University Of Chicago. Their mission is to make great , healthy locally sourced food available to people that have little means otherwise of obtaining this. To help this , they are local participants of the Wholesome Wave Program, which enables the Farmers Markets to accept Link Cards( a public aid) and provide great programs such as Double Value Coupons. All in all a fantastic organization in which I’m proud to volunteer for.
61st Street between Dorchester and Blackstone
Every Saturday from May 15 to October 30, from 9am to 2pm
Rain or Shine
LINK Accepted
Double Value LINK Program –  Double LINK purchases up to $25 per cardholder, per market day
fruit, vegetables, chicken, beef, lamb, pork, cheese, eggs, baked goods, prepared food, etc.
Chef Demos, Market School and Music every week!

My first cooking demo will be Saturday May 22. In my excitement I’m brainstorming with what I can do that uses the great local products available and will be seasonal. At this time of year we are starting to see a lot rhubarb. So I was thinking Lamb Sliders with Rhubarb Onion Chutney as its easy for most home cooks, and accessible/affordable.I love Rhubarb  myself, but its a tough sell to family and Certain Someone. I want to find ways to use it  in savory applications , as opposed to a traditional Strawberry Rhubarb dessert. I had envisioned a chutney to go over a childhood favorite of mine, lamb burgers. However the Chutney morphed more into a sauce which was delicious, but not the original plan. Nevertheless its worth a post as I can see this on not only burgers, but chicken, pork , salmon or any other fatty type protein.

Lamb Burgers with Rhubarb Onion Sauce
3/4 to 1 lb Rhubarb
1 onion chopped
2 cloves garlic minced
1 tablespoon vegetable oil
1 tbsp Apple Cider Vinegar
1 cup Brown Sugar
1 Cinnamon Stick
3 cloves
3/4 cup water

1 lb Ground Lamb
1tsp Cumin
Salt and Pepper to taste

In a saucepan heat the vegetable oil. Add the chopped onion. Turn down heat to medium and cook till translucent. and golden with minced garlic, Cinnamon stick, and cloves.Chop Rhubarb into small pieces and add . Add sugar and water and vinegar. Cook down on med/high heat until Rhubarb breaks down and mixture starts to bubble. Simmer for about 15-20 minutes. Remove from heat.
This can be stored in the refrigerator in a sealed jar for 2 weeks or so.

Mix Cumin, salt and pepper with ground Lamb and form patties. In a hot skillet cook until med  done.Serve with sauce on a bun.


Singapore “Carrot Cake” or Chai tao kway with Homemade Ketjap Manis

Those that know me know I love to try new things. I’m quite adventurous when it comes to food. A few incidents occurred this past week that propelled me to make this tasty vegetarian recipe. I had ordered three Culinaria books to round my collection, and the first one was on South East Asia. Reading the first section about Singapore and Malaysia, and the various ethnicities that make up that region got me hungry. Particularly the Chinese old fashioned coffee shops , a fading tradition, where they serve for breakfast a egg jam made of eggs, sugar, pandan, and condensed milk, and such things as this ‘carrot cake” which is a cake made up rice flour, and shredded Daikon Radish, eggs, and a thick sweet soy sauce called ketjap manis ( which is Indonesian in origin). Lo and behold the next day I received 3 perfect looking Daikon Radishes in my Organic Vegetable Box. I knew I had to make this recipe. The Chinese words for Daikon (chhài-thâu)and
Carrot (âng-chhài-thâu) are similar and this is why its called ‘Carrot Cake” or Chai tao kway. The dish varies over regions and can served white or dark with the dark so based ketjap manis. Some people even add dried shrimp to it. Be warned, this breakfast dish takes while. A cake is made by steaming shredded wok fried Daikon and rice flour for and hour and then letting it cool for a minimum if eight hours.
Then more slicing,dicing, and frying and there you have it. The pasty white cake getting soft and sticking to wok, didn’t look appealing at all at first. And the smell of Daikon sautéing reminded me of sauerkraut. But in that final stage of adding the eggs, garlic,  Ketjap manis, Siracha, and scallions, my nose became alive and I could see this would be a good dish. That extra of cilantro and Sambal Olek just took it over the top. I could eat this for lunch or dinner. For a vegetarian dish, its very tasty and filling. You can find the recipe here from Epicurious. Note I couldn’t find Ketjap manis so I made my own using a combination of various ones on the internet. I used brown rather than white sugar, so the result is more subtle in sweetness). Some people add molasses or brown sugar as well.
Homemade Ketjap Manis (Indonesian Ketchup)
2 ½ cups Brown Sugar
½ cup water
2 ¾ cups Dark Soy Sauce
3 whole garlic cloves
3-4 Star Anise Pods
1 tsp ground ginger.
In a heavy bottom saucepan combine sugar and water and bring to boil until syrup starts to form and it starts to caramelize.Carefully reduce heat and add the soy sauce and other ingredients. Reduce heat carefully and simmer for 15 minutes until reduced and thickened. Let cool. Can be kept for a while in the refrigerator for a few months tightly covered.

Roasted Sweet and Spicy Kabocha Squash, Mayo Clinic Diet Give Away Winner, and Some thoughts and News

Its been really hard to get in the groove with blogging and cooking this month. Between the diet and exercise, and now the devastation in Haiti, I admit I have more pressing matters on my mind. I apologize for not picking a winner earlier, but I felt I really needed to call out attention to Haiti which wears on my heart. Even before this earthquake , it always has. Some bloggers and I are trying to cook up a project to drum up more aid, so stay tuned throughout the week. As for the skeptics and naysayers, remember any help anyone can give is needed. This problem wont go away overnight, in the next few months, or even years. Do your homework and trust your gut as to who to give to. I’m distressed at the subtle and overt racism I’m seeing in regards to this human tragedy. Always know it could be you in need one day, whether your white black, Asian, rich , middle class, or poor.I don’t care care how much you think you think you have your life in control. My heart weeps for our society.
Onto the other things…
I used Random.org to pick a winner of the Mayo Clinic Diet and Journal.
And the winner is my dear friend Jen of A2eatwrite. I cant figure out to paste the snapshot screen on Blogger to show you all. Congrats Jen. Email me your address. I will have another Give away next week with Ciao Italia…Five Ingrediant Favorites by Mary Ann Esposito. Stay tuned.
As for Ten In Ten. I have lost a total of about 2 pounds. I have been working out 3 or more times per week,as well as keeping my calorie in the 1200 range for t weeks thus far. The last two nights were not so good with a dinner engagement and takeout dinner. But that’s life and the whole point of my challenge is how to function with all that and blogging while losing some weight and incorporating fitness. I feel good. I have been getting feedback about posting calories for all my recipes. I would love to , but the sites I find seem to keep them in a collective pool, and I just wont being doing that for everything. but some I will.

I received a Kabocha Squash in my Organic delivery last week. I took half of it and made roasted wedges. I can now say I’m a fan! I have seen many ways people make this, but roasting to me hits, the spot. Not to say I wont simmer it in the traditional Japanese style or put it in yet another squash soup one day. I still the other half to toy with this weekend.

Roasted Sweet and Spicy Kabocha Squash Recipe


Roasted sweet winter squash. Skin is edible. This comes in at about 82 calories a serving. I love munching on these wedges that are both filling and sweet.
Ingredients
1 1/4 lb Japanese Pumpkin
1/2 tsp cinnamon
1 tbsp Olive oil
1 tbsp Balsamic Vinegar
1/8 tsp cayenne pepper
1 pinch of salt
1 pinch of black pepper
Directions
Cut and slice the Kabocha Squash into small wedges. Arrange on parchment a lined baking sheet. Toss the squash in all the remaining ingredients to be sure the pieces are covered in the oil. Roast at 450 for about 15 minutes or until caramelized and crispy.

We Bake Bon Appetit … Day 8 Holiday Biscotti With Cranberries and Pistachios

Forgive me. I OD’d on cookies this week coupled with work and family related issues. One of my favorite uncles is not doing well and its just a matter of time. He lives in Vienna Austria, so the distance is stressful on my family here. Thankfully I have another uncle ( paternal) checking in on him and we are getting daily updates from friends. It seems death and illness is rampant with most of my acquaintances lately. So many sad stories lately.So you can imagine cookies were the last thing on my mind these past few days. But baking is always great therapy and a way to unwind.
I chose what looked like an easy recipe to pull together.The appeal of Holiday Biscotti With Cranberries and Pistachios was no chilling time! My dried cranberries didnt look all bright and red like Bon Appetites photograph, but I loved the flavors of anise, lemon, and pistachios mingling with the tart cranberries. I used Anise extract and I didn’t have whole anise seed. I wonder why I don’t use that flavoring more often in my baked goods. My only problem was baking two sheets at a time and the bottom sheet burning a bit when I toasted the sliced biscotti. That was easily remedied by scraping the burnt bits away like toast. I used an off set spatula to aid in the dipping of chocolate as my pot wasn’t deep enough. The offset spatula made the chocolate easy to handle.
You can find the recipe here.

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