I had initially planned just to make beet rolls, but Jake suggested that I do a plain dough and a beet dough...and marble it. Okay.
1-1/2 C hot water
1 T active yeast
1 T organic granulated sugar
1/2 t pink Himalaya salt
5 C white whole wheat flour
2 T honey
1. In a large mixing bowl, dissolve yeast and granulated sugar in warm water. Let stand until bloomed, about 5 minutes.
2. Add flour, honey, and salt. Form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. For the pink dough, knead in two shredded beets.
3. Roll out a disk of plain dough. Then roll our a disk of pink dough on top. Roll the dough into a loaf and place - to rise - in a mini loaf pan. Preheat oven to 350 degrees. Let loaves rise for at least 15 minutes.
4. Bake for 25 minutes until the tops are browned. Rub the tops with butter and remove from the oven.
5. Sprinkle with sea salt.
Oddly the loaf retained the bright magenta coloring on the outside of the loaf but when sliced, the marbling was so subtle it was almost undetectable. I was disappointed with the lack of color, but it was tasty.
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of CulturEatz . Read more about her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice Culinary Adventures with Camilla: Jamaican Stew Peas Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup Palatable Pastime: Jamaican Jerk Chicken Burger Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas