Text 8033, 142 rader
Skriven 2006-11-27 00:24:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: Ok, Ok, I give up
=============================
 -=> On 11-26-06  05:48,  Ian Hoare <=-
 -=> spoke to Burton Ford about Re: Ok, Ok, I give up <=-

 IH> And now for the recipe I promised Dale. (Not for Burtons, I fear).

 IH> MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

 IH> Title: Cajun 15 Bean Soup

 IH> 285 g  mixed beans
 IH> 1500 ml water or ham/bacon stock

   At the Sysco near us, we find containers of condensed stock base for
   a number of things.  I've often wondered where I'd use the ham stock
   base.  Should have thought of a recipe like this.

 IH> 500 g  poitrine fumé; diced

   Explain -- I don't recogize the word poitrine, nor did Wikipedia
   help.  The second word suffered from a code-page difference.  Came
   off looking like fum followed by the Greek letter theta.

 IH> 1 md onion; chopped
 IH> 1    clove garlic; crushed
 IH> 50 g  fat
 IH> 1 ts chili powder

  Is your chili powder same as ours?  I.e. mix of ground chilis, cumin
  and oregano?  Or is it pure ground chilis?

 IH> 500 g  tomatoes; concassée

  Last word, another code-page difference.  Looks like concass"theta"e.

 IH> 1    lemon juice

   I would not have thought of adding lemon juice.  Was that on the
   original, or is it something you did?

   Also, I don't really see where it is getting much in the way of spicy
   hot flavor like I might have expected.  1 teaspoon of chili powder is
   pretty mild, unless you mean the Indian ground red chili powder which
   is essentially cayenne.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Three-Pepper Bread
 Categories: Cajun, Bread
      Yield: 4 Servings
 
      8 c  High-gluten bread flour or
           Unbleached all-purpose
           Flour
    3/4 c  Uncooked polenta
    1/2 ts Cayenne pepper
      1 ts Ground black pepper
      1 tb Dried parsley flakes or 3
           TB chopped fresh parsley (1)
      1 tb Granulated garlic or 3 tbls
           Crushed fresh garlic (1)
  2 1/2 tb Active dry yeast proofed in
      4 tb Lukewarm water (2)
      4 ts Salt, preferably sea salt
    1/2 c  Diced sweet red pepper (3)
      4 tb (1/4 cup) Louisiana hot
           Pepper sauce or Tabasco
           Sauce
           Approx  2 1/2 cups water
 
  A blend of three categories of pepper-cayenne, black, and sweet red-is
  typical of the Cajun style.  The traditional Acadian method of cookery
  is designed to engage all the taste buds and fill your mouth will a
  full and long-lasting flavor.  Spicy and slightly hot, this bread can
  be enjoyed with meats, sausages, cheese, and other hearty foods.
  
  For this bread it is important to use polenta, which is coarse, rather
  than cornmeal, which is fine, because polenta retains its identity in
  the loaf, adding a visual enhancement that ground cornmeal cannot
  provide.
  
  (1) We use dried parsley and garlic because of the volume necessary.
  for home baking, fresh herbs and garlic are preferable, but remember,
  that it takes approx. 3 times as much to provide the flavor that dried
  spices and herbs provide.

  (2)  Cajun Three-Pepper is one bread that performs better with active
  dry yeast than with instant.  If instant is all you have, bake the
  loaf after the second rise.  For some reason the instant yeast ...does
  not survive as well through the third rise.

  (3)  You may use canned diced red peppers or pimientos or fresh red
  bell pepper diced yourself.
  
  Mixing
  In a bowl mix all of the dry ingredients, including the proofed yeast
  and the peppers, then add the liquid ingredients, reserving a little
  water for final adjustments during kneading.
  
  Kneading
  When the mixture can be formed into a ball in the bowl, turn the dough
  out onto a floured counter and knead it for 10 to 12 minutes, adding
  water if needed, until a smooth, elastic dough emerges.  The dough
  should be tacky but not sticky, a beautiful salmon color, and with a
  bright garlic and pepper aroma.
  
  Proofing
  Clean the bowl and return dough to it, covering with a damp towel or
  plastic wrap, or put the bowl inside a plastic bag.  Allow the dough
  to rise at room temerature for approximately 1 1/2 hours.  It should
  double in size. If you want to make sandwich loaves, you can form them
  at this time  and put them in greased bread pans.  If you prefer
  free-standing, French-style loaves, punch the dough down and give it
  another rise.
  
  Forming Loaves
  Form free-standing loaves or make small rolls from this dough.  To
  give them a glossy sheen, brush the rolls with an egg wash made of 1
  egg adn 1 tbls water, whisked together.
  
  Baking
  Bake loaf-pan bread at 350 deg F (300 in a convection oven) for
  approx. 45 minutes or until the bottom of the loaf makes that
  wonderfully satisfying thwack sound.  Bake free-standing loaves at 425
  deg F (375 F in a convection oven) and remember to spray three times
  at two-minute intervals. Total baking time should be 40 mintues. Rolls
  will take about 12 minutes at 350 deg F. (300 F in a convection oven).
  
  Source: Brother Juniper's Bread Book, Slow Rise as Method and
  Metaphor, Peter
  Reinhart, Aris Books, 1991, ISBN 0-201-57079-9
  From: Portia Culpepper                Date: 09-03-96
  Home Cooking
 
MMMMM


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