Weekly recipes for March 21, 2012
District 4 Bread
1/2 teaspoon sugar
1 packet yeast
4 drops of green food coloring
1 cup warm water
1 1/2 tablespoons vegetable oil
1 medium egg
1 1/2 teaspoons salt
3-4 tablespoons nori seaweed, blended to a powder (see note)
2 1/2 cups flour (half whole wheat and half white)
egg wash: 1 beaten egg
sea salt for sprinkling
In a large mixing bowl, whisk together the sugar, yeast, food coloring and warm water. Add the oil, egg, salt, nori and 1 cup flour. Continue stirring, adding flour as you go, until you form a soft dough. Put the dough onto a floured surface and knead it, adding flour as you go, until the dough is soft and pliable. Place the dough into a greased bowl and let it rise to double the size, about 40 minutes.
Punch the dough down and form into fish shapes. Use kitchen shears to cut definition into fish fins, gills and scales. Brush beaten egg over the tops of the fish to add extra shine. Sprinkle with salt, if desired. Let them rise for another 25 minutes.
Preheat oven to 400 degrees. Bake rolls for 10-12 minutes, or until the bread is a lovely golden brown -- or greenish, golden brown.
Note: Find nori at specialty stores and in the Asian foods aisle at Whole Foods.
-- Julia Christy and Cristian Martinez
Going Into Battle Lamb Stew
Serves 6 (or 2 starving Hunger Games tributes)
2 tablespoons olive oil, or more as needed
6 slices bacon, diced
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 cup flour
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 medium onion, sliced
8 ounces cremini mushrooms, cut in quarters
2 garlic cloves, sliced
1 cup cabernet sauvignon wine
1 8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon oregano
2 teaspoons horseradish mustard
6 small red potatoes, peeled
3 small carrots, cleaned and sliced
1/2 cup dried cranberries
1 cup dried plums
In a large Dutch oven, heat olive oil over medium heat, then cook the diced bacon until almost crisp. Remove to plate, leaving the bacon fat in the pot.
Combine seasoned salt, pepper and flour in a large bowl. Add lamb and toss to coat.
Add an additional tablespoon of olive oil, if needed, to the bacon fat, and brown the lamb on all sides. Add onion, mushrooms, garlic and wine.
In a small mixing bowl, combine the tomato sauce, brown sugar, oregano and mustard; stir well. Pour over stew. Bring the liquid to a boil, reduce heat, cover and simmer for 1 1/2 hours.
Add the cooked bacon, potatoes, carrots, cranberries and plums to the pot. Cover and simmer for 2-3 more hours, or until tender. Served on a bed of wild rice, you can win any battle with this hearty stew.
-- Lorin Cook
Prim's Goat Cheese and Herb Bread
Makes 4 small loaves
1 cup milk
1/4 cup plus 2 teaspoons sugar, divided
2 packages active dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3 large egg yolks (Optional: Save an egg white for bread wash)
2 ounces crumbled goat cheese
1/2 cup pesto, divided
4 tablespoons softened butter
1/2 cup finely chopped combination of fresh herbs, such as basil, rosemary, thyme, chives and parsley)
4 sun-dried tomatoes in oil, finely chopped
4 cloves of finely chopped garlic
1/4 cup chopped combination of nuts and seeds, such as sesame seeds, pumpkin seeds, pistachios, toasted almonds and pine nuts
1 egg white, optional
Sesame seeds, garnish
Scald the milk and let cool to lukewarm. Then pour milk into a small bowl, stir in 2 teaspoons sugar, sprinkle with the yeast and let stand until foamy, 5-10 minutes.
In a food processor, add flour, 1/4 cup sugar, salt and chilled butter and pulse until combined. Add egg yolks and yeast mixture and process until thoroughly mixed, 20-30 seconds.
Transfer the dough to a large bowl, cover tightly with plastic wrap and refrigerate at least 4 hours.
For the filling, mix the goat cheese with 1/4 cup pesto. Divide the dough into 4 equal parts. Roll each round into a thin, irregular circle. Spread 1 tablespoon of the softened butter on each circle. Drizzle each with the remaining pesto. Sprinkle with the chopped herbs, sun-dried tomatoes, garlic and nuts. Dot with the goat cheese mixture. Fold the dough in half, roll up the edges and crimp to seal.
Place the loaves on 2 large, greased baking sheets, cover with a clean cloth and let rise until not quite doubled, about 45-50 minutes.
Preheat oven to 350 degrees. Brush the bread with a beaten egg white and sprinkle with sesame seeds. Bake until golden brown, about 30 minutes.
-- Sherri Livingston's Deer Valley High English class