10.15.2011

Molasses Bread




Molasses Breakfast Bread
This bread is a dense dark and rich bread that is great for breakfast with lots of butter or cream cheese spread on thick toasted slices. It can be made with raisins, dates, dried apricots, or whatever you might like. It does not contain a lot of sugar and I use black strap molasses, which is not that sweet. It makes for a hearty breakfast meal that will last until the afternoon lunch.

Ingredients:
1/2 cup lukewarm water
1 tbs. sugar
2 tsp. yeast
1/2 cup warm milk
4 cups bread flour
3 to 4 oz. blackstrap molasses
1/2 tsp. salt
3/8 cup butter
1 egg
1 1/2 cup total - raisins & chopped apricots
  • In a cup, stir the sugar into lukewarm water and then sprinkle the yeast on top. Let it stand without stirring for about 8 to 10 minutes.
  • To 2 cups of flour add the salt, butter (softened), molasses, beaten egg, and the warm milk. Mix a few minutes until the mixture is smooth with few lumps. Slowly add the remaining 2 cups of flour and knead the dough on the lowest setting for about 6 to 8 minutes total. After about 3 minutes of kneading, the raisins and chopped apricots can be added.
  • The dough will be quite sticky and but should not be wet and sticking to the bowl - add a bit more flour if needed.
  • Cover the dough and let it rest for an hour. Knead gently for a minute and transfer to a 5 by 9 inch greased medium bread pan.
  • Cover with a towel and let it rise from 2 to 4 hours until it at least doubles in size. The time to rise varies with temperature and if it needs to sit for 5 hours, that is fine.
  • Bake at 375 degrees F for 35 minutes. Cool on a wire rack. You can brush the top with melted butter to soften the top crust if you like.

The bread keeps well although sometimes we cut the loaf in half and freeze it for later in the week. Regular molasses can be used but it is sweeter and with less flavor.

10.02.2011

Lemon Gelato



Both recipes produce a remarkably authentic gelato. In Italy gelato varies with region, or with what region the maker is from. I noticed two types: one made with just zest, which was often less sweet and very refreshing, almost like a granita; and a second with lemon juice that was often creamier and much sweeter. I use organic whole milk and raw sugar, and only the yellow part of the zest. These recipes make about 10 half-cup servings.


With Lemon Juice (faster)
Ingredients:
2 cups whole milk
1/2 cup sugar
5 egg yolks
Zest from 3 to 4 lemons
1⁄4 tsp vanilla extract (option - warms the taste)
1/2 to 3/4 cup lemon juice

  • In a small saucepan combine milk, lemon zest, and vanilla. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
  • In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
  • Pour mixture into a clean saucepan, and place over medium-low heat (heat to steaming, not boiling). Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon and leave a trail when a finger is run over the spoon, about 10 minutes. (Don’t overheat; doing so will change the flavor and it may curdle).
  • Cool mixture by placing bottom of pan in several inches of cold water and ice; give it an occasional stir.
  • Transfer to a bowl, stir in lemon juice, and refrigerate until well chilled, at least 1 hour.
  • Transfer to an ice-cream machine, and process according to directions.
  • Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.  


Zest Only
Ingredients:
2 cups whole milk
Zest from at least 4 lemons
1⁄4 tsp vanilla extract
1/2 cup sugar
5 egg yolks
Pinch salt

  • Heat the milk in a saucepan to a low simmer (until steaming), but not boil.
  • Put the lemon zest and vanilla in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
  • Strain the milk into a saucepan, add half the sugar, and bring to a simmer.
  • Whisk the egg yolks with the remaining sugar until combined.
  • Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 5 to 10 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overheat; doing so will change the flavor and it may curdle).
  • Stir in a pinch of salt, and strain into a bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.
  • Transfer to an ice-cream machine, and process according to directions.
  • Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.

6.21.2011

Youthful Energy

In order to be young when older, one simply has to create and maintain youthful energy. Youthful energy can be created in the mind, but it is by far easier to create it in the body and let the heart move this energy to the mind and beyond.

Youthful energy is powerful and intense, irrationally happy, impulsive, super positive, contagious, a magnet for happy people, carb consuming, and life preserving.

Most young people possess this in their minds and they can sit in a chair for three days straight and feel little ill effects. But for us older folk, three days in a chair or in front of the computer stiffens and drains us, and adds years to our age.

The mind-body connection is not well appreciated and too many think they can ignore the physical and simply concentrate on work or TV. We are conditioned and it is accepted to ignore your body and kowtow to the mass contentions. Excuses are more respected: “Too much work, no time”, “Old people are supposed to relax and take it easy”, “Act your Age!”. We are programmed with a sense of entitlement. We believe life is better when it is easier. Why walk when you can drive, take the elevator not the stairs, bicycles are for people with DUI’s, faster phones, faster connections, faster friends, faster lives.

But it doesn’t work - it is not sustainable. Sure it’s good for retail business and making money, but is that more important than your health and true happiness? Is life really about buying heaps of plastic garbage or getting that new hot ultra-fast gadget in order to bring a modicum of fleeting joy to your apathetic existence?

The solution is just too simple - all you have to do is move. Move your body, ride a bike, go for a hard walk, do some yoga, just move. The older we get the more important it is to spend time every day moving. At 40, a person can get away with 20 minutes every day, at 50 it takes 45 minutes, at 60 or more, an hour. As we age our bodies atrophy much faster and heal more slowly.

Those that take the time to move and exercise learn and experience the incredible truth about the circle of energy. It has to do with the premise that in life you get what you give. Taking that hour away from work or your evening TV and doing some significant movement gives you more energy back. You sleep better, you wake up refreshed, you work better, you are happier. You may find that you can more appreciate some of the simpler pleasures in life. Time slows a bit, food tastes better, colors are more vivid, you’re not in such a rush, and you can listen to your friends and lovers with more intensity. You have discovered youthful energy.

It starts with a yoga class, or a walk up a steep hill, or a ride on a bike where you push hard enough that your heart starts pounding. It takes time also, so be patient. You have to convince your body and your programmed mind that this change is important. Once it becomes you, it’s easy to justify the time.

Youthful energy attracts youthful energy, no matter what the age. It enables active connections that produce more creativity and real friendships. Just do it!

3.29.2011

Neapolitan Pizza


        Evolved and adapted from Vincenzo Buonassisi's PIZZA Plus, William Collins & Sons Ltd. 1985, watching cooks in restaurants in Italy, and from Tony Gemignani Neapolitan Pizza video on YouTube. The point of this evolution is that it is easy, real, a quick but incredible supper, and you can live on this stuff and stay skinny. It looks long at first but goes pretty fast after a few times.

        Your mixer does the work, but it takes about 3 1/2 hours from start to using the dough. The recipe makes 4 to 6 balls of dough and I usually only use 1 ball and freeze the rest in individual sandwich bags. For large pizzas divide into 4 balls, for individual pizzas, divide into 5 or 6. To defrost, put the frozen dough into a bowl covered with plastic wrap and leave out at room temperature for 4 or 5 hours. Then put in refrigerator and use after it has cooled a bit, or in the next day or two. I eat this for lunch once or twice a week and it takes about 20 minutes from start to table.


Ingredients:
Starter:
1 cup King Arthur Bread Flour
2 1/2 teaspoons of active dry yeast
3 oz of water

Dough:
3 cups of King Arthur Bread Flour
10 oz of water
1 teaspoon salt

        Slight adjustments in flour and water may need to be made depending on flour type and where you live. Experiment.

Basic Topping:
        Crushed peeled San Marzano tomatoes. Or, I use a can of Muir Glen Organic Fire Roasted Diced Tomatoes. Puree using a Cuisinart Smart-Stick type mixer or blender. This will store for a long time in the fridge and only about 2 tablespoons are used per pizza. If too wet, sieve off a bit of the liquid.

        Whole milk mozzarella (the fat slows down the carbs - so avoid skim/processed crap). Use a brick of cheese, not grated!


Directions:

Starter:
        Dissolve the yeast in 3 oz of warm water and allow it to stand for a few minutes. In the mixer bowl, add the cup of King Arthur Bread flour and then the water/yeast and mix until a shaggy dough is made. Mix with a wood spoon and then ball up with hands as it’s quicker than using the electric mixer. Cover the mixer bowl with a plate (or plastic) and allow it to remain at room temperature (or slightly warm place) for 1 hour.

Dough:
        After the starter has fermented for an hour, add salt and 3 cups of flour to the bowl. Turn the started dough with the wood spoon and mix it a bit with the flour. Add the 10 oz of water. Knead by hand (for a long time) or use 1 speed of KitchenAid mixer with the dough hook until mixed and then speed 2 for about 5 to 6 minutes. The longer the kneading, the more soft, smooth, and elastic the dough. After kneading, cover the mixing bowl with a plate and let rise at room temperature (or slightly warm place) for 1 1/2 hours or so.

        Scrape out the dough onto a floured work surface (a yogurt container lid cut in half works well as a scraper) and gently form into a long log. Divide the dough into 4 to 6 equal portions. Put what you’re going to freeze into sandwich bags squeezing out the air and put in freezer. For dough to be used, place into a large cereal sized bowl and cover with plastic wrap. Place in refrigerator for at least an hour before use. The dough will puff up a bit. It can remain in the fridge for a day or two before use. Bring it out of the fridge a few minutes before use to warm just slightly. A trick to pushing out an even thin pizza is to have the dough cold - that’s what they do in the restaurants.


Pushing Out the Pizza:
        The best way to learn this is to watch the Tony Gemignani Neapolitan Pizza video on YouTube (see video below).

        Scrape the dough out of the bowl and onto a well floured work surface. Pat both side of the dough ball on the flour. Gently flatten a bit and then using your finger tips, repeatedly pressing down into the dough to flatten more, avoiding the very edges so a small lip is formed. The dough is now about 6 to 8 inches in diameter.

        Then, as in the video, use your hands to work/spin the dough into a thin pizza of about 1/8th inch thick and about 12 inches in diameter (for a single pizza). Enough flour underneath will help when pushing out. If the dough is cold, it’ll be more elastic and easier to push out evenly. It does take some practice, but becomes easy when you get it.

       For a Roma Pizza, take a roller and after pushing out with hands, quickly roll across the dough mainly to flatten the edges. The edges will then puff up when cooking.


Preparing & Cooking:
        I use a round steel pizza pan coated with a very slight amount of olive oil. The steel pan is easier than a stone or other tricks and does a decent job. To find better, you’ll just have to go to Italy. The trick is to keep the toppings cold, including the cheese so that it takes longer to cook and the crust gets crispier.

       Place the flattened dough on the steel pan. The shape is not as important as an even thickness. Top the dough with 1 to 2 tablespoons of tomato sauce and spread around with a spoon.
        Place whatever toppings you like (research different Neapolitan standards). The photo above is just thin sliced fresh sweet bell pepper, a little feta, and mozzarella.
       Use about 4 oz of mozzarella (1/4 of typical 16 oz package) and pinch off large chunks that you place on the pizza.
       Finish with a thin circular drizzle of olive oil and slide into the oven.

        The oven should be as hot as possible with rack towards the top, especially is using convection setting. My oven goes to 525 degrees on convection and it takes about 6 minutes to cook, longer if there are more dense cold toppings. Neapolitan pizzas in Italy cook at 800 degrees.

        For many toppings, it is best to cook them ahead of time with spices to get the most flavor. Cool them in the fridge before using and keep extras for a quick meal during the week.

        One of my favorites is with mushrooms cooked with cayenne pepper, olive oil, and a little red wine. Topped along with the mushrooms I add black nicoise olives. A pizza made with sweet Vidalia onions pre-cooked until slightly caramelized is my wife’s favorite. And, the recent fresh sweet green pepper pizza was really good. I had a potato pizza at an amazing restaurant in Trastevere called Bir & Fud (they serve Roma pizzas). The potatoes were sliced thin and pre-cooked in olive oil and salt to slightly browned, but still soft. This is another favorite and I add feta along with the mozzarella.

Hope your friends enjoy this Tatiana!



3.25.2011

To Be Believed





        
        River and Amwell Roads intersected in Neshanic. The junction had an old stone church built in 1752 and about fifteen large Victorian homes surrounding. A quarter mile to the east was a large property and one of three seemingly abandoned homes in the small community. This one included four or five small barns and workshops and at one time must have been a very busy farm.
        To a ten-year old in 1969, the whole property, in fact, most of the abandoned properties, where exceeding simple and quiet places to escape and explore. There were never any worries of adults coming and reprimanding - no one seemed to care whether or not we were there. The houses, built before electricity or indoor plumbing, were miniature monuments to a forgotten time, a simple and industrious life. The pine clapboards with flaked white paint, 10 foot high windows facing south in the first floor rooms, large front porches, all spoke of family and light, reading and togetherness.
        One early summer morning I was walking down the path between the rows of barns and sheds towards the large Victorian house perched on a hill above Amwell Road. The grasses were already knee deep and the sun bright and warm. I had no worries, not a care. I had no plans, no ambitions, but walked towards the back of the house to the kitchen, now disused and devoid of appliances. I looked inside for a moment and then went around the side toward the front porch.
        My idle tranquility was suddenly broken by someone calling, speaking loudly to me. My impulse was to run; I was, after all, trespassing, although it took something substantial to register this thought. After running about thirty feet away I felt her saying to stop, it was alright. I did so, and turning I saw someone small standing in the shadows on the front porch.
        Nearing closer she was speaking to me, but I don’t remember what she said. I didn’t believe I was wasn’t in trouble, but being obedient to an adult, I obeyed. What I saw was an old woman about my size. She was thin and frail, white skinned and haired, wearing a simple dress that looked like more of a nightgown. On her feet she wore slippers.
        She spoke to me and I followed her into the house, and gaining confidence, I asked her what she was doing here. She said it was her house and her parents before her. The large front room had once been a family’s drawing room, probably with plush ornate furniture and bookcases along the back wall. There had been small end tables and large heavy curtains covering the huge windows. Now only the large oak boards of floor spoke of the past richness. The wallpaper was peeling and rotted, the windows broken out, the ornate plaster ceiling moldy but still bright. In one corner was a small bag with papers and an old thinned curtain from one of the upstairs bedrooms. It seemed to me that she had slept on the floor in the corner of the room.
        We spent the afternoon talking. She showed me around the property describing each of the buildings and for what purposes they had been used. We walked through the tall grasses so relaxed as if it was so perfectly natural for all of this to be happening.
        In the early evening I ran back to our house. It was a large Victorian also, but wide and flat. It was built on ground sloping away from the road with a stream behind it. There were three stories with the kitchen, dining room, bathroom, and furnace room being on the first floor and below the level of the road. In front, there was a flagstone courtyard that fronted the library and drawing room and their tall windows. The third floor above housed the bedrooms and above a huge attic with a cedar closet.
        The next day I went to the farmhouse - saying nothing at dinner the prior evening. I brought food and something to drink wrapped up in one of my mother’s dish towels. The lady seemed to be getting older, she didn’t do as much. I knew that she slept on the floor. I don’t remember her saying to me not to tell anyone.
        She told me about a great rain and flood that occurred when she was 10 or 11 years old. I couldn’t believe that she could remember something at that happened so long ago. Amwell Road ran along a large creek, but just above the flood plain through which it meandered. The creek past her house joined the stream that ran behind our house down the hill and near our barn.
        Actually, our barn was just a carriage house, but big enough for two horses and a large carriage. Our house was originally a cottage built when the first church was being built in 1680. Afterwards, around 1720, the rest of the house was built by a doctor who relocated to the area. We bought it from Dr. Husted whose father had practiced in the house prior. It had been a doctors house for over a hundred years and they used our drawing room as their office.
        The flood was so huge that the water came all the way up to the front of her porch. She said our barn was under water but the houses, all built up higher, had water lapping close to them but were safe. Sitting on her front porch I could imagine the torrential rains and the enormous swelling of dirty brown water. The old woman was critical of the times today and of the new homes built along the road and even in the flood plains.
        Her ancestors had come to the area a very long time ago by wagon and I thought of the conestoga wagons from school books. She said that the first house had been built up the hill - she told me where I could find it. Her property, like all in Neshanic, sat at the foot of what was called Sourland Mountain. For most people, Sourland Mountain was not much more than a hill, but in New Jersey, it certainly seemed like a mountain. The land behind Neshanic was all undeveloped and unused. It was fields of tall grasses that became dry and yellow-blond in the fall. There were almost imaginary cherry tree lined fence rows of ancient rotted posts and stone walls that led forever; forgotten boundaries of fields and pastures.
        I do not remember what she said of her immediate family. She wasn’t an only child, but she was one of the last of her siblings. But this was her home. It was where she was born and where she had lived when she was young. She had moved away and started a family. But at this time in her life, she had wanted to come home and she had, but it was an act of defiance and that I knew. My knowledge was so naive. I knew nothing of life, of struggles, of insecurity, of hunger, or poverty, or joblessness. I accepted what I saw and treated kindness with kindness. And she was a kind, soft spoken, and intelligent woman.

        Time for a ten-year old is very different than that of an adult. Somehow a long day became me getting home just in time for supper. Supper was always formal, or at least the mood was. Papa and Mama, younger sister and brother. Round table, knives and forks in the proper hands. Napkin in the lap. Speak when spoken to.
        I needed to tell my story, but I waited. The air at first was always very heavy. One had to wait a bit for the food to calm the atmosphere and make it like a real family, like fun. One also had to be careful. My brother might be holding a secret and it was just a matter of when he was going to let loose and drop it and me. So don’t waste a good story if you’re going to be interrupted and the subject inevitably changed to what kind of trouble I was going to be in.
        This summer evening the meal was light and the elders were happy. When asked about my day I spoke up and told the story about an old lady who was living in the big farmhouse past the church. I told them about that she was born there and her great great great grandmother and father came there many years ago in a wagon and claimed the land. I told them about the great flood and how our barn was under water. I remember being so incredibly excited - I had entered this world of the past when the road was dirt and you used horses to get around.
        I remember being listened to but not believed. It was a strange feeling. There was quiet. I was being observed but not acknowledged.

        On the third day in the afternoon, I was going back to her house after my lunch. Walking between the rows of barns, workshops, and sheds, they had now been transformed into buildings with such positive presence that I knew the tools in one and the animals stabled in the other. They had become real and full of life, not decrepit and dull. Suddenly I noticed that there was a station wagon in front of the house. I ran to hide and saw several people coming down off of the porch with the old lady. They were kind and careful, but huge and dominant. She got in the car and a few moments later they all climbed in and drove off. I sat for a while and then slowly left, afraid to go any closer. She was gone. I never saw her again and I never got to say goodbye. I didn’t know that what I would feel years later was such a loss. She had become my friend. But I was ten and I didn’t understand. I didn’t understand that I could feel so much for someone I didn’t even know.
        This third evening I told my story at the dinner table and for the third time I was told to stop telling stories, to stop telling lies. At the time, that was most significant, that my parents didn’t believe me when I was telling the truth. It went on for a week and I got to the point that I wasn’t sure myself if it had really happened. I snuck out from my punishment to the house and climbed onto the porch. Pushing open the door, whose antique locks had been borrowed years before, I stood and looked around. In the corner, there were some papers and the tattered curtain she had covered herself with while she slept. I knew and I didn’t need to tell. The perception of others was not my reality, but they could make it hurt.
        Sometime later I learned that the wonderful old lady had left a nursing home and had somehow gotten to the house where she grew up. She died shortly after. I was happy to have known her. And with my brother, I went through the fields and up the mountain behind her barns and we found the old stone foundation of which she spoke. We even found a spot in the shape of a large wagon with only rusted metal rings and straps remaining - we imagined it was the original.

        The black and white photos I happened to find online in a history book on Neshanic. The first two are of our old house, the third a view from near her house looking along Amwell Road towards the church. The color photo was taken from googlemaps and is a view of her house today.