Yo Eddy! They come out better each time. This batch was almost ready for company...rolling the log snug is very important, mine was a wee bit loose, making the finished product more trouble-some and less uniform.
But the taste, so satisfying and good...and what I am about to re-heat after posting this. Happy New Year readers of Elisa's Eye on the World.
Hurrah for my iPhone 5s which really makes these pictures easier to take.
Filling: mock sausage and mild onion. Dough, after adding to lightly oiled container to rise. This is the King Arthur Flour Pizza Bun recipe from their site, also posted a few times here. Here it is, a few hours later - ready to roll!
My own sauce, really just good Italian roma tomatoes slowly simmered with a spice mix added, after an hour. Once rolled up, pat and snug, pat and snug the log to prepare for cutting into slices. There is still work to go...I am going to speed ahead... Time to eat...more later. XXOO
An early start to browning aromatics means a long-cooked chili for supper, later tonight. With on-hand ingredients we have Ms. Cornelia Guest's fantastic Seitan Chili, from her book Simple Pleasures simmering away - and it's just past noon!
We have mums, dahlia and sunflowers flowering away - the rain brings more. These were taken before a needed "deadheading" of spent flowers....grey days make great pictures! Ground covers are spreading and shrubs are further establishing themselves this time of year. The weeds come in as soon as you look away...
The apricot colored mums are from an ages old divided plant - and quite stunning. This sunflower plant is about 8 inches high :-D
Hubs grilled up Alaska Halibut Kabobs with a veggie mix...I prepped the marinade and made the rice. A HUGE storm complete with lighting strikes set in, but we moved the grill to a covered area and it was GAME ON!
Additions this week include Swiss Chard and Gourmet Green mix...some mini dahlias were divided and moved; so they are now near other varieties -- working on the massing. This photo, take a few days after this posting...during the big rain storm. Thank you!
I admit to using a butter substitute to cut the fat and have no plans, whatsoever to added jarred fruit preserves to my beautiful creation of freshly cut, unadulterated organic fruit, whole wheat flour and Fair Trade sugar.
Rustic! This is the chilled dough, rolled out into the pan, with a 2" border to roll down after the filling is added.
The dough is sprinkled with a flour, almond and sugar mixture. All flour is whole wheat, another of my recipe modifications.
Also, my pan is rectangular, but it's French (with the white glaze on inside) and of the right depth for the bubbling potential of this summer fruit dessert delight.
Another modification, I mixed it up with peaches.
The edges were folded down, as well as I could...and the dots are more Earth Balance butter substitute (the spread version, the crust was made with the "sticks" and a light sprinky of sugar added before baking...on this record hot day...but hey! I'm upstairs where it's cool and the lovely baking aroma is filling the air.
...will post "after" shots later...this takes a full hour to cook- and the dough has to chill; so plan ahead and you can make this happen, in otherwise no time at all.
Plants were added, mini dahlias and an assortment of hebes and cotoneasters found elsewhere in the garden. Hubs continues to work on the re-grading and installation of pathway boundaries. Summer is here!
Research is part of perfecting any good recipe - yesterday I par-baked two small deep dish pizzas - the idea is avoiding the dreaded soggy crust.
There were only enough pizza toppings on hand for one pie- so I had a really good lunch yesterday. The other shell is standing by in a sealed container in the fridge...and there is a ton more dough to make more.
Pizza Pizza Pizza! Even better- deep dish style. Cornmeal + Olive Oil in dough = best.
Raised bed on north side, the sphere is solar and turns colors @ night.... Further up the north side (note Solar Sphere for reference) plants and shrubs are looking promising...even the Echinecia has shown signs of its return! Further up the slope, the foamy purple ground cover is in full display as the Coral Bells Huechuera adds height and interest...this is my view from the kitchen sink...the garden whimsy as started to disappear into it all. Turing the corner, there's bulbs, shrubs and all sorts of possibilities. Happy Spring Dear Readers!!! EOS.
Simmering away this morning is my first attempt at Cornelia Guest's Seitan Chili.
That Google link shows you book text - hint hint - the recipe is revealed. :-D
My only variations were omitting the Jalapeño and Chipotle peppers, as neither agree with us. Of course, go ahead if they are to your liking! Open the window it's getting fragrant in here!
The onions are browning and additional aromatics standing by: garlic, spice blend of mild chili powder, cumin and oregano. Seitain, chopped in the food processor is that bowl of ??. The idea is: get onions nice and soft, add aromatics and then the seitan - to "brown" before adding everything else. Don't hurry this step as this is what creates the base flavors.
When the ingredients in the pot look more cooked than raw - add the beans (black and kidney) and tomatoes Going on ten a.m. - time to stir the pot!
Simmering in the tall Le Creuset stock pot is vegetarian marinara sauce - oh, it smells great.
Two onions, celery, mushrooms, red pepper, splash of red wine, 3 cans of San Marzano tomatoes - my seasoning mix - I lowered to a simmer around 1:30 this afternoon. The plan is to simmer-and-stir until 5, so there is time for it to cool, and set aside for later this week.
A tip of the hat to Ms. Mollie Katzen for this staple, from her Moosewood Cookbook classic.
Canned tomatoes are confusing! Look for these brands/labels:
I just made this - for baking later on. It took about an hour from start to finish to roast the red peppers, prepare the pasta and mock sausage. The Trader Joe (TJs) tri color radiatore worked great, and I used non fat milk instead of evaporated.
A great find from a google search. Thank you Food Dot Com - now I can listen to the Bean Pot final game instead of cooking. Go Huskies!
You can use her ideas even if you like dairy- substitutions are fine!
One of Ms. Guest's recipes I was always tempted to try, but was dubious about was the Tempeh Pot Pie. But alas, finding myself with all the ingredients on-hand, I gave it a shot. Keep in mind, this is not a "traditional" pot pie with a roux (white sauce) and peas...it's a veggie stew with biscuit like top only crust.
Chunks of eggplant and the oddly textured and colored tempeh are steamed. I had some cauliflower, and steamed that as well. This is added to browned onions splashed with balsamic vinegar and tomato sauce (canned low salt).
At this point, she simmers a bit, but I simmered at least an hour.
The great surprise is the fluffy and golden "pie" topping made without animal or fake fats. It's just flour, soda salt mixed with canola and non-fat milk (she uses hemp milk). Wow!
It made so much that I stowed 1/2 the filling for a second pie. Hubs gave it two thumbs up - yay! This is a keeper recipe- thank you Cornelia Guest!
It's time to re-stock the freezer with quick dinners, and there's no better place to start than lentil soup. Include the rice in the recipe and you have a full meal.
Tonight we added grated white cheddar and oyster crackers.
Once again, I made it without tomato- just for change. Red lentils and jasmine rice yield a golden and rich soup- even if you skip the fatty bacon at the start. I forgot to add the Parmesan rind so that goes into the freezer for the next soup or stew.