November 2010

Saturday, November 27, 2010

Real Volleyball Cameltoe

go and all panificatevi 2.0: No-Knead Bread to LM.

This time, the simplicity of bread-making is the godmother of the post.

When the flour meets leaven, water and the salt comes out of this marvel.

Interviewed by the New York Times

the

Mr Sullivan, of Sullivan St Bakery , explains the secret of his bread very borbido, rustic flavor for those who use the LM like me, but also very soft interior. So, although it is aesthetically harmonious and symmetrical and graceful-looking, satisfied that it is a pleasure. This bread dough does not provide

, but only a

long rising to 20 hours at room temp.

environment (20 degrees) and a double set of folding (folds of the first type) followed by a subsequent rise 3 hours. So in just 24 hours, doing nothing, the bread is yours!

Also, this bread is cooked in a covered pot

of steel, pyrex, cast iron, glass diameter of 22-24 cm.

starting from the ingredients. let's go step by step ..

Ingredients: (according to my method)

400 grams of 00 flour with added gluten (Loconte):

50 gr flour Manitoba (Loconte)

50 gr whole wheat flour;

12 grams of salt

385 grams of water 24 ° C;

50 grams of Lm active (50% moisture) .

Procedure:

12.00 am (the day before)

(for convenience each choose their own time)

Mix and sift into a large bowl of 500 grams of flour with 12 grams of salt;

Melt

, in part, 50 g of LM active in 385 g of water;

Mix

quickly

water with the salt and flour helping with a spoon or a spatula or a fork; but do not knead dough that will create a soft and sticky;

Cover

with plastic or damp cloth or tightly and
the ax rise p er 20 hours at room temp. environment (20 degrees).

spent 20 hours.

8.00 am

(the next day)

Roll the dough soft
on a very, very floured;

(with the flour that you know because this will affect the final taste - I use the wheat semolina flour)

Do two sets of folding

(folds of the first type of Hadrian - or the folds in three) and put the ' mix with the closing down in a round basket and then very floured floured the dough, cover and bring to temp. environment.

Let

mild for another 3 hours.

10.30 am (ends at the rising 11.00)

Preheat oven to 240 degrees for 30 min

. and after 20 min. put inside the pot, discovery, you have chosen to warm a little

Pour the mixture into the pan spray soft with the closure of now folds up,

cover and bake this: 25 min. covered.

20 min. without cover.

20 min. on the grid out of the pot (or the container you have chosen).

last 5-10 min. worked in the slot. (Oven slightly open for usicre moisture)

Watch this video

the recipe, you will understand how to follow the process of manufacture.

Saturday, November 20, 2010

Fideos De Novias Follando

Tarte Ciocco - Peaches - Pistachios

Saturday, November 20, 2010 ...

P'o that there is a turn around in this sweet ... now I am determined to do it ..... A friend of mine will be the guinea pig for her birthday .... hopefully good !!!!!!

Ingredients:
100 grams of dark chocolate
250 grams of flour 00
80 g Frumina
30 g Cocoa Powder
160 grams of butter
130 gr icing sugar
600 g drained canned peaches
Pistachios 100 grams of peeled and chopped 1 egg

1 pinch salt 1 teaspoon of vanilla extract

Mix 160 00 grams of flour, 60 Frumina, cocoa powder, 80 grams of sugar, a pinch of salt, add 110 grams of cold butter into pieces and the egg.
Working quickly, make a ball in plastic wrap and place in refrigerator for 30 '.
Knead the remaining flour, the Frumina, butter and pistachios, add 2 tablespoons of cold water and place in refrigerator for 20 '.
Line a tart mold with Pasta Cocoa, puncture the bottom, cover it Peaches and above with grated dark chocolate.
Crumble Pasta Pistachio Tarte and complete.
Bake at 170 degrees x 40 minutes.

Monday, November 15, 2010

Go Through Pregnancy Games

basket with Frico Trofie Pesto Ligure

Tuesday, November 16, 2010

...... a slightly unusual way to serve a first course or a cheese basket ......
I here I have filled Trofie Pesto Ligure ... but it can also serve the risotto dumplings ... ... the mushrooms .... who likes the fantasy Sautee certainly not lacking ..... perciòòòòòò ...... the choice to you now !!!!!

Ingredients for each basket: 30 g 30 g Grana Montasio

grated cheese mix. Heat a nonstick frying pan
20 cm, and just lay the cheese will form a crust, overthrown in a small bowl and let cool upside down.
...... the basket and voila frico is ready .....

What Doctordo You See For Bursitis

fave, love and imagination!

The lightness and simplicity of this dish is nothing short of poor

moving ..

Unlike the Sicilian tradition that a carrier is

dishes

not very digestible, though
wonderfully tasty, this time the recipe calls for the maintenance of the line.

Sicily is customary to eat the beans

during the feast of the Dead. (1-2 November)

You eat black beans, whole, in which seed, according to legend, were the tears of the dead.

But why is it called a

cunigghiu ?

The name derives from the fact that once were served in a dish, the same for all diners, from which you withdraw, strictly with the thumb, index and middle fingers and, with the front teeth, she removed the bean from the skin and at the same time was eaten.

action and speed of execution suggests that the rabbit

Today the ritual is the same, only that everyone has his jealous plate.

Ingredients (serves 4)

400 grams of dried beans ;

a whole chili; 4-5 cloves garlic dress;

fennel seeds, oregano to taste

;

it should be noted that there is any kind of fat, both animal and vegetable.

The flavor is enhanced simply by the natural flavors ..

Procedure:

As mentioned above, the simplicity of the procedure riflettel'estrema lightness of this dish nutritious.

E 'need to put in water, the night before, the

whole dried fava beans with a pinch of baking soda.

spent 12 hours,
Rinse

put them in a casserole dish - best in cocotte - with vesito garlic, oregano and chilli and fennel seeds.

strictly Cook over low heat, keep cooking, very, very long and careful. will take a couple of hours to complete and to ensure optimal cooking.

Hours in which will be the exchange of flavors between the

beans, oregano, chilli, garlic and fennel seeds.

Enjoy it while still smoking .. and I highly recommend

strictly with the thumb, index and middle fingers and, with the teeth, remove the bean from the skin!

are excellent as a side dish or main dish.

participate in the contest with this recipe of cakes a go-go

Sunday, November 14, 2010

Nerf Birthday Party In Montreal

Jam Tart with Apple & Browse

Sunday, November 14, 2010 .... a jar of homemade apple jam .... a Sunday afternoon between the walls of my kitchen .... wanted something simple to accompany afternoon tea ... and voila a soft crust that if you do not stay with me I'll finish tomorrow morning at breakfast ....

Ingredients for a cake of 24 cm
200 grams of flour 00
50 g Frumina
80 g sugar 50 g butter

Egg 1 large or 2 small
a phial of vanilla flavor
2 teaspoon of ground
baking powder 1 pinch of salt
apple jam (apricot is good also) 1
Apple
Powdered sugar

(ps: if the 'dough should not be able to mix add a couple tablespoons of milk)

Mix flour, Frumina, sugar, yeast and pinch of salt. Add
aroma of the tube, the cold butter and egg.
Mix and spread quickly in a tart pan coated with baking paper wet and squeezed. Cover with jam
Diaspora radially thin slices of apple and spenellarle with a thin layer of jam and sprinkle with a little sugar.
Bake in preheated oven for 30 'to 170 °

Allow to cool and sprinkle the edges with icing sugar ....

Thursday, November 11, 2010

Animals Benifit Of Plants

panificatevi go and all: Pain au levain.

Indeed, the course taught by adriano

and

Paoletta
in Palermo a few days ago is served.

all right! I have not made brioche and croissants, but I implemented the advice

'top secret'

adriano gave me for working with sourdough bread.

My recipe, one I had always done, is taken from the site profumidalforno , useful collection of recipes for bread lovers.

The bread in question, the pain au levain, is from the book of

Hamelman "Bread: a Baker's Book of Techniques and Recipes.

I made some minor changes not only to fit to my need to mix by hand but to ensure a better and more stable success.

First, we assume that you have at home the sourdough, made with a moisture of 50%.

Ingredients:

PHASE I

Refreshment yeast (21 hours the night before)

155 grams of strong flour monitoba (Loconte)

30 grams of yeast at 50% hydration;

95 g water (24 degrees)

Procedure:

is mixed thoroughly and let stand in a closed container for 12 hours.

Before making the dough the next day, we must remember to remove 30g. yeast, baking for the next-to-use, if we do not have another available.

PHASE II

Flour (for the dough) (9 am, the next day)

My version is made with a mix flour

appropriately cut in the following percentages:

684 grams of flour for pizza 00 with addition of gluten (swords) - Strength Index w 240;

121 gr ; monitoba strong flour (the Count) - Strength Index w 300;

50 grams of wheat flour (I use flour Tumminia castelvetrano of drilling) - 12% protein;

560 grams of water (24 degrees);

18 grams of salt

250 g of yeast

(all prepared the night before, minus 30g. To use for the next baking)

procedure

(9 am)

Prepare a

autolysis

mixing quickly but carefully:

510 grams of water and all sifted flour - helping with the spatula semi-rigid plastic -

Cover with plastic wrap and

Let stand for 45-50 minutes.

(9.45 am)

After the break,

in a glass melt 18 grams of salt in

remaining 50 grams of water.

Take the above mixture and pour du a pastry, spread it

slightly without causing strain on your pasta and spezzatevi

over 250 g of yeast . Now pay attention:

Start a mixture is not too hard to maintain a minimum elastic string but not too much

bathe, first, the palm of your hand with the salt water and wet the paste .

Do absorb the water with a light batter and repeat this procedure several times until it ends on the water will be absorbed slowly from mixing.
Try to get some air mixture. After 10-15 min. at most, again
store the dough in a bowl sealed with plastic wrap and

Let stand for 2 hours and 30 making 2
folding every 50 min. namely:

50 min. leavening - folding - 50 min. leavening - folding -

50 min. rise. what is folding?

folds are really the type 1 adriano

to incorporate as much air as possible, taking care not to break the air bubbles formed eventuli. but look carefully this video understand better.
Formation of loaves (ca of 13)

spent 2 hours and 30 min.

Divide the dough into as many parts as they want to do.
I suggest to the parties weigh in sizes from 200 gr.
Roll the pieces upon themselves to try to help the dough with a bit of strength for the next rise.

Watch this video and see how well you turn the pasta and prepare the training shapes.
Let rise for 1 hour and 20 ca, forms until it doubles in volume.

Consider well that the room temperature affect much on the rise. Below 20 degrees expands to wait a while ..

Cooking

Before the end of proofing, Preheat the oven to 240 degrees for about 15-20 minutes.

Immediately prior to inform, make cuts with the blade on the forms, it is essential to grow the bread in the oven.
throwing Bake on a baking tray, below, a score of ice cubes (adriano docet) to keep moisture and cook for 20-30 minutes at 240 ° (times are approximate). A two-thirds of
fan operated cooking and the oven door slightly open, to release the moisture.

Sunday, November 7, 2010

Combinations Calculator Without Replacement

a "Roman" in Palermo.

At one point I saw him.

I stared at him. insistently.

then smiled and took it with me, because I thought

\u0026lt;\u0026lt;and recapitalization quanno me?! >>

Ladies and Gentlemen, not even a Roman Paris to Palermo) !

I had ever seen in Rome or on the web but never at Palermo. form has a charming, friendly, curious words:

Roman!

could never be a broccoli Naples, Milan, nor, nor of Romagna, but only

Roman

I wanted to make a crumble, but then I decided it would be interesting to try a dish with ingredients and mix with the Sicilians.

So here:

Penne pasta with broccoli Romanesco, dried cherry tomatoes, anchovies and breadcrumbs caciotta Ragusa toasted.

Ingredients:

(serves 4)

500 grams of striped pens zito (try the pasta loved that keep cooking wonderful);

a broccoli Romanesco;

dried tomatoes of Pachino;

(alternatively, try the sun dried tomatoes other than those of local supermarket absolutely devoid of flavor)

a dozen anchovy fillets in olive oil or fillets of anchovies in olive oil;

about 150 grams of caciotta Ragusa (or a fresh cheese or caciotta Tasty):

a handful of black olives;

olive oil;

whole garlic dress;

salt;

pepper to taste;

toasted breadcrumbs.

Procedure:

Wash and boil the tops of the broccoli Romanesco

in plenty of water and not too salty, cooked,

drain thoroughly.

Meanwhile

Fillet anchovies in oil;

Place the dried tomatoes in hot water for a few minutes and dry thoroughly;

Reduce

caciotta

Ragusa (or alternatively, a fresh cheese or a savory caciotta) diced or if you prefer to grate in long strips.

Pitted black olives.

Toast the breadcrumbs in a pan with a wire

olive oil (the final color should be brown)
.

you all ready?

Now the task will be even easier:

golden flame,

for a couple of minutes, 2:00 to 3:00 cloves garlic dressed with

abundant olive oil

. Brown, then

the dried tomatoes and anchovies

to the point where they do not will melt a bit.

Join the peaks of Romanesco broccoli and black olives.

Stew for a couple of minutes all the ingredients

,
low heat.

The sauce is ready,

is the last operation.

Cook the pasta.

Drain al dente.

mix it in a pan with all ingredients focus very much alive.

Add caciotta Ragusa (or your tasty caciotta ) blended again for 1 minute.

Serve with a sprinkling

previously toasted bread crumbs "and much hot pepper!

Poutine With Mozzarella

Pumpkin & Potato Gnocchi

Sunday, November 7, 2010

period ... Pumpkin ....
.... so today with the pumpkin that I made yesterday after back to the great demand clamp I am adept for the first time with Pumpkin & Potato Gnocchi ....
and I must say that I have come really delicious ....
from "Great Chefs "....

x 6 Ingredients:
600 grams of white potatoes
200 grams of pumpkin baked

1 Egg Flour Salt to taste

* For the sauce *.. ..
Butter

Ricotta Smoked Salvia
Pepe

Boil the potatoes in their skins in salted acqus. Peel and
mash, make a hole, add the pumpkin, the 'egg and flour enough to make a soft dough, but manageable.
.... Mix quickly to form the cords cut into pieces and pass them in the tines of a fork ... put them on floured trays.
Cook the gnocchi in salted water and serve with melted butter flavored with sage.
Sprinkle with smoked cheese and finish with freshly ground pepper.

ps: I used only half of dumplings ... the rest I put them in freezer leaving them in the trays and once frozen I place them in a bag .... I find them so ready for the next feast ... maybe I'll try them with another condiment ..... ((^_*))