It seems we never get enough of taking just about anything we do to the next level. Case in point would be pizza dough. It started as a very thin, crispy crust and evolved into whatever thickness you wanted to make it. Enter the ‘stuffed’ crust with a ring of cheese encased in the outer edges of your pizza! Then, of course, the actual pizza fillings can be virtually anything that you choose or have available.
Bread sticks, on the other hand, aren’t something that have remained unscathed either. Probably the original simple design was ‘grissini’ (as they are known in Italy). Today’s bread sticks come in many forms from super crispy, thin ones to the larger ones often served with spaghetti and used to mop up excess sauce. Now, here’s where it gets one step better. Enter ‘homemade stuffed’ bread sticks. For inspiration all you have to do is think about all of your pizza toppings. Use them as options for either mixing into your dough or actually stuffing into a bread stick.
Being shrimp and Parmesan lovers, the natural thing for me to do was incorporate both into some bread sticks. The next step was to pair them with a nice light broccoli-cheddar soup. A match made in heaven even if I do say so myself.
Parmesan-Shrimp Bread Sticks with Broccoli Cheddar Soup
Combine all ingredients, in the order listed, in a bowl of a stand mixer fitted with a dough hook. Mix on medium-low until the dough comes together. Continue to mix on medium-low for 5 minutes to knead. Dough is ready when it is stretchy & smooth. Transfer the dough to an oiled bowl, cover with plastic wrap & allow to rise for about an hour or until doubled in bulk.
Bread Stick Filling
Peel, devein & slightly chop raw shrimp; place in a bowl. Grate & slightly chop fresh Parmesan cheese. Combine oil, minced garlic, spices & Parmesan cheese with chopped shrimp.
Preheat oven to 425 F. Line a baking sheet with parchment paper. Punch dough down; on a lightly floured work surface, press dough into roughly an 8 X 12-inch rectangle. Top with shrimp filling & sprinkle with dill weed. Slice lengthwise into 8 strips; fold each strip in half enclosing filling. Twist each strip slightly & lay on baking sheet. Top each bread stick with some grated mozzarella cheese (or you could put it on as soon as they come out of the oven). Bake for 7-10 minutes or until golden brown. Serve warm with soup.
In a large saucepan, saute onion & garlic in olive oil until tender. Stir in flour; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook & stir for 1-2 minutes or until slightly thickened.
Add the broccoli, tarragon, thyme & pepper; return to a boil. Reduce heat; cover & simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered 5 minutes longer. Remove from heat; cool to room temperature.
In a blender, process about half of the soup until smooth. Return to saucepan; heat through. Reduce heat. Add 100 grams of cheese; stir just until melted. Serve immediately, garnishing with remaining cheese.
When time is of the essence and you need to speed up the process, use a tube of purchased refrigerated pizza or bread stick dough instead of making your own.
I received an email from Pinterest the other day with some interesting recipe ideas. One was to do with Filipino breads. I noticed many centered around a purple yam. A very popular tuber in the Philippines, widely used in desserts and called ube ( pronounced ooo-bae). While purple yam is a relative of the sweet potato, they are not the same tuber. It is also not the same as taro root.
Just like any other tuber, purple yams can be boiled, steamed or baked. Once cooked, they don’t actually taste like much. It’s flavors are enhanced, when combined with sweeteners and liquids such as sweetened condensed milk and coconut milk. Ube adds an earthy, nuttiness to baking and is so visually striking with its vibrant purple color.
Swirl bread or rolls are made of a soft, yeasted, sweet dough filled with purple yam paste. Shredded Edam or queso de bola cheese is often sprinkled on top, giving it a sweet/salty flavor. I decided to try my luck at making some ‘ube rolls’. After scouring the usual grocery stores for purple yams with no luck, Brion and I found an Asian grocery store. They sold grated and frozen ube in 454gram packages. Perfect! I looked at numerous recipes on the internet, then did my usual. Piece together a few different recipe ideas and ingredients that looked like it would work for me.
It just happens, Brion works with a Filipino lady by the name of Janice. I was hoping to share some of the finished product with her family to see if I had got the taste right. To my surprise, she said it was exactly how it was supposed to taste. Wow! Sometimes you get lucky.
In a medium saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & stir everything together. This process takes about 40-50 minutes until the ube is cooked. The mixture will be thick & sticky. It is important to stir the mixture often during cooking to prevent it from forming a crust. Transfer the ube paste/jam to a container & set aside.
Grate cheese & set aside in refrigerator until needed.
Sweet Roll Dough
In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
In another bowl, whisk flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft free place until dough has doubled in volume.
Punch dough down. Divide into 18 equal pieces. Roll each piece with a rolling pin. Spread the middle of each piece with ube filling & SOME of the grated cheese. Close up the piece over the filling like an envelope, pinch long edges together, & roll it with your fingers into a rod shape. Coil each rod into a rounded snail shape. Place in greased baking dish & cover with plastic wrap/towel. Allow to rise for an hour or until doubled in size.
Preheat oven to 350 F. Bake rolls about 20 minutes or until golden. Remove from oven; cool for just a few minutes then pat with butter. Sprinkle with sugar & more grated cheese.
Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.
Oktoberfest began as a wedding celebration more than 200 years ago in Munich, Germany, when Bavaria’s, Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on October 12,1810. The wedding was celebrated with multiple days of drinking, feasting and horse races. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since.
Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.
While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..
To acknowledge this holiday we are having a corned beef, cabbage & potato pizza with a rye bread crust. It seems a good mix of German-Canadian food to me ?!
In a bowl, combine flours & salt. Pour 1/2 cup water into a microwave-safe bowl; heat for 30 seconds. Stir brown sugar into water until dissolved; add yeast & stir. Let mixture stand about 10 minutes, until bubbly. Pour yeast mixture into flour mixture. Pour remaining 1 cup of water into microwave-safe bowl; heat for 30 seconds.
Stir olive oil into warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth & holds together. Form dough into a ball & place in a buttered bowl. Cover with a tea towel & let rise in a warm place about an hour or until doubled in size.
Preheat oven to 425 F. Toss thinly sliced potato with 2 Tbsp olive oil in a plastic bag. Combine paprika, rosemary, garlic powder, salt & pepper; add to potato slices & toss again. Roast in a single layer on a baking sheet about 10-15 minutes. In a skillet, add sauerkraut with juice & diced onion. Simmer for a few minutes until onion is tender. Drain well; set aside to cool slightly.
Punch down dough. Sprinkle a 14-inch pizza pan with cornmeal & press dough out to fit pan. Top crust with monterey jack cheese, corned beef & onion/sauerkraut mixture. Lay roasted potato slices to cover pizza then sprinkle with mozzarella & Parmesan cheeses. Bake pizza for 12-15 minutes or until golden & crispy. Once pizza is done baking, drizzle with Russian dressing & slice.
Stromboli has been around for over six decades. It all started with an ancient volcano that sits on the island of Stromboli off the coast of Sicily. Legend has it, during the filming of the movie ‘Stromboli’ in 1950, the director and a famous film star had an affair, etc. One Italian restaurant owner in Pennsylvania, USA claims to be the inventor of this much loved sandwich. But some feel that the Hollywood scandal that inspired it is much more interesting than truth.
There are many reasons why this under appreciated ‘sandwich’ is worth trying. It can be stuffed with practically anything, made to go and you can have as much variety in it as you choose. Most of the classic stromboli have either ham, turkey, chicken or steak with pepperoni, mozzerella & parmesan cheeses.
In my stromboli, I’m using bacon instead of pepperoni but use whatever combination works for you. Roll it up, bake it and you are ready to picnic!
In a bowl, place lukewarm water; sprinkle with yeast & allow to sit for 5 minutes. Add flour & salt to yeast/water mixture; stir together & knead on a floured work surface for about 5 minutes. Wipe bowl with a bit of oil; place dough in it & turn to coat. Cover with a tea towel & place in a warm area. Allow to rise for about 30-45 minutes.
Preheat oven to 425 F. On a floured surface or a large piece of parchment paper, roll pizza dough into a 10-12-inch long rectangle. Sprinkle with crumbled bacon then shingle turkey, ham & cheese slices onto pizza dough. Roll the pizza dough up into a tight cylinder & seal the ends. Place on a baking sheet; brush with egg wash & bake about 10-15 minutes, until lightly browned. Remove from oven & allow to stand about 5 minutes before cutting into slices. Serve with mustard of choice.
If your are short on time or maybe don't really want to go through the trouble of making pizza crust just use a purchased one. It will work just fine & give you more time in the sun!
Yeast batter bread is like the bridge between muffin-like quick breads and full grown yeast breads that require kneading. Like the name implies, this bread is a batter because it has a higher ratio of liquid in it than a traditional Artisan style yeast bread. Any batter bread you make still requires a rising time, but the dough is too soft to be handled so no kneading is required. The batter is vigorously beaten either by hand or with an electric mixer to develop the gluten. When it leaves the sides of the bowl and is shiny and smooth, your batter has been beaten long enough.
The pan you use to bake it in is entirely up to you. If you want individual rolls just use a muffin tin otherwise coffee cans, tube pans, loaf pans or whatever strikes your fancy.
Batter breads come together very quickly making them a convenient and easy way to enjoy a fresh bread. Although best eaten the day they are baked, they are equally good toasted or slightly warmed in the microwave. I found that they make a good ‘fill in’ if we are short of regular bread and I haven’t got time to run to the store.
In a mixer bowl, dissolve yeast in water. In another bowl combine oatmeal, flax seeds, flour & salt. To dissolved yeast, add honey, shortening & 1/2 of the combined dry mixture.
Beat 2 minutes on medium speed on mixer or 300 strokes by hand. Scrape sides & bottom of bowl frequently. With spoon, blend in remaining dry mixture until smooth. Cover. allow to rise in a warm place until double in size, about 30 minutes.
Stir down batter beating about 25 strokes. Spread batter evenly in chosen pans. Batter will be sticky. Smooth out top if you wish. Allow to rise until batter reaches about 1-inch from top of pan, about 35 minutes.
Bake at 375 F. about 35 minutes or until golden brown. Tap top of loaf, it should sound hollow. Place on cooling rack, brush with butter. Do not place in direct draft. Cool before slicing.
The rising time is crucial to the success of batter breads. The dough is delicate and can collapse very easily if allowed to rise too long. Generally their baked shape is more squat then rounded.
Rich with tradition, symbolism and treasured ingredients, Easter breads figure prominently in many cultures’ Easter celebrations. These yeast breads, full of eggs, butter, fruits, nuts and spices are a symbol of breaking the Lenten fast on Easter morning. Each ethnic group seems to have its own unique version of this sweet bread. Bread has long played an important role in religious ceremonies and holidays and is often baked in symbolic shapes. It has been said that bread is the ‘staff of life’ with Easter being the ‘celebration of life’.
I have wonderful memories of my mother’s Easter bread. It wasn’t iced or decorated but it had such a glorious flavor. She would bake it in tall cylinder shaped loaves and it always had a nice yellow color. Oh, the taste of a memory!
Every Easter I like to try something slightly different from the previous year when making Easter bread. Lately I have been using orange blossom water in different recipes with good success. So why not in Easter bread with anise seeds and almonds? The method is a little different in that the egg whites are beaten separately. Brion and I both thought it tasted real good.
In a large mixer bowl, combine 1 cup flour, yeast, 2 Tbsp sugar & salt; mix well. Add lukewarm water, butter & egg YOLKS. Blend at low speed until moistened; beat about 3 minutes at medium speed. By hand, stir in orange zest, mixed peel, aniseed, almonds & orange water.
In a small bowl, beat egg WHITES until stiff; gradually add 1/4 cup sugar. Fold into flour mixture. Gradually stir in enough remaining flour to make a SOFT dough. Knead on floured surface until smooth & elastic, 3-5 minutes. Place dough in a lightly oiled bowl & turn to grease top. Cover & let rise until doubled in size.
Punch down dough. On a lightly floured work surface, pat to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch ends & edge to seal. Place in a greased 9 x 5-inch bread pan. Cover; let rise in a warm place for about 30 minutes.
Preheat oven to 350 F. If you wish, you can glaze the loaf with egg wash before baking. Bake about 35-40 minutes until golden brown. Remove from pan & cool on a wire rack before slicing.
Today, March 28th, marks the date of my mother’s birthday. She passed away in 1978 at the age of 60. No matter how many years go by she will always be the never ending song in my heart. She had such a wonderful ability to make the everyday things more enjoyable. I have so many great memories of those times that I just took for granted and now realize how special they were. Her courage and strength to endure the harshness that farm life sometimes throws at you was nothing short of amazing. As we honor my mother today, we hold on to those precious memories that will never fade from our minds.
As I have mentioned so many times before, my mother was exceptional in her ability to cook and bake. Regularly, when she baked bread, one of the extra treats was a pan of cinnamon rolls. This Kahlua Nut Roll seemed perfect for today’s blog recipe.
In 1986, a little recipe pamphlet was published by Maidstone Wine & Spirits Inc. using Kahlua liqueur. All you had to do was write to them and request as many copies as you wanted free of charge. It contained about 90 recipes all using Kahlua. What a great bit of ‘PR’ work!
The oldest proof of Kahlua’s date of origin is a bottle found by Maidstone. The bottle came from Mexico and was dated 1937. The word Kahlua was discovered to have ties to ancient Arabic languages and the old label, which bears similarity to the current label, shows a turbaned man smoking a pipe beneath a Moorish archway. The only obvious change in the current label is the man has become a sombrero wearing man, napping beneath the same Moorish archway and in some labels there is no man pictured at all.
My Kahlua Cinnamon Nut Roll was adapted from this great little recipe pamphlet.
In a small dish, add yeast to lukewarm water; set aside. In a large bowl, combine milk, shortening, sugar & salt. Add 1 cup of flour; beat well. Add egg, yeast mixture & remaining 1 1/4 cups flour.; beat to form moderately stiff dough. Turn out on a floured work surface. Knead gently until smooth & elastic. Lightly butter bowl, form dough into a disk & cover with clean tea towel. Let rise in a warm place until doubled in bulk, about 50-60 minutes.
Cream Cheese/Pecan Filling
In a bowl, combine cream cheese & butter until smooth. In another dish, combine pecans, brown sugar, cinnamon & salt. Set aside.
In a small sauce pan, melt butter; add brown sugar & Kahlua liqueur. Bring to a boil; simmer until sugar dissolves. Remove from heat; reserve 1/3 cup syrup. Pour remaining syrup into a 9-inch round cake pan.
When dough has risen, turn out on a lightly floured work surface & roll into a 14-inch square. Spread dough with cream cheese mixture & sprinkle sugar mixture on one half. Fold other half over sugar & press lightly to adhere.
Cut dough lengthwise into 5 strips. Beginning in the center of prepared pan, wrap strips in a spiral pattern, pinching ends together. Cover & let rise in a warm place until doubled in bulk.
Preheat oven to 350 F. Bake until golden & cooked through, about 25-30 minutes. Remove & let stand in pan 5 minutes. Invert onto serving plate; spoon reserved syrup over top.
Pizza al taglio (Italian for pizza ‘by the cut’) is a variety of pizza baked in large rectangular trays and generally sold by weight with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy.
Roman pizza al taglio came into existence in the 1960’s. These large slabs of pizza are generally thicker and softer. The main emphasis being not so much upon the visual aspect of the pizza, rather the taste and convenience of the process being the priority. The rectangular pizza shape makes it easier to cut and divide the pizza to the buyer’s desire.
Years ago, growing up on a farm, pizza was not a usual meal for our family. This was until my mother acquired a nice, little, glossy covered recipe book put out by Fleischmann’s Yeast Company. Among numerous good recipes it contained one for PIZZA! My mother baked bread every week so she had yeast baking down to a science.
I really don’t recall what it was topped with, just that it was sooo…… good! Brion and I refrain from ‘ordering’ pizza very often. Not because we don’t like it but rather just the opposite — we love it. The only problem is the calorie count is just too high. That being said, it doesn’t stop me from making a homemade version from time to time.
Today I used the crust recipe from that Fleischmann’s book and a copycat filling from Boston Pizza’s BBQ Chicken pizza. Yum!
Measure into bowl, 1 cup lukewarm water. Stir in 1 tsp sugar; sprinkle with the pkg of yeast. Let stand for 10 minutes, THEN stir well. Add 1 tsp salt & 1/4 cup oil; stir in 1 1/2 cups flour. Beat until smooth. Stir in additional 1 1/4 cups flour. Turn out dough on a lightly floured work surface. Knead until smooth & elastic. Place in a greased bowl; brush top with melted butter. Cover. Let rise in a warm place free from draft until doubled in bulk, about 45 minutes.
Toppings / Sauce
In a skillet, saute onion, red & green pepper & mushrooms in a small amount of butter. Shred mozzarella & cheddar cheeses. Chop cooked chicken. To BBQ sauce add water to make sauce consistency.
Preheat oven to 400 F. When dough is doubled in bulk, punch down. Press into a 16 x 12 x 1" baking pan. Spread BBQ sauce & water mixture over crust. Top with sauteed vegetables, chicken, mozzarella & cheddar cheese. Sprinkle with Parmesan cheese. Bake for about 25 minutes or until crust is golden & cheese is melted.
The puddingbrezel is a special kind of pretzel. Made with buttery ‘danish pastry’, filled with a smooth, sweet vanilla pudding. The term danish is connected to a strike among Danish bakers in the 19th century. When bakers from neighboring countries, especially Austria, were invited to work, they brought with them a new kind of dough. As soon as the strike ended, the Danish bakers started to experiment with this new dough adapting it to their needs.
This dough technique was called lamination. Although the dough is prepared with yeast, it is processed with cold ingredients. After kneading, it is folded and rolled out again multiple times to achieve the desired fluffy and flaky texture. For successful danish pastry, butter is needed as it works to separate the various layers of the dough as they bake.
To put it simply, we have an Austrian pastry that was adapted by the Danes, which is used to make a German delicacy. How is that for ‘interculinary’.
Dissolve sugar into lukewarm water & sprinkle with the yeast. Allow to stand 15 minutes. In a food processor, combine flour, sugar & salt; pulse in cold butter cubes. Mixture should resemble pea sized chunks. Remove mixture from food processor & transfer to a large mixing bowl.
Whisk together eggs & whipping cream. Stir in yeast mixture & pour over the flour mixture. Toss together with a wooden spoon, just enough to make dough form. Divide into two portions. Each portion makes about 8-10 pastries so if you don't need it all right away, double wrap one portion in plastic wrap & freeze for later. Refrigerate dough for several hours or overnight.
In a small dish, combine cornstarch with 1/4 cup milk & beat until completely smooth. Slice vanilla bean lengthwise & scrape out the seeds. Cut the remaining pod in half crosswise.
In a saucepan, add remaining 2 3/4 cups milk, sugar, salt, vanilla pulp & pod. Place on stove over high heat. As soon as the mixture begins to boil, remove from heat & add cornstarch mixture stirring constantly. Return saucepan to stove, continue cooking ONLY until bubbly & thickened. Remove from heat & take out vanilla pod. Cover with plastic wrap to avoid forming a skin as it cools.
To make PUDDINGBREZELS: Roll a portion of the dough into a 12 x 18-inch rectangle. Cut strips on the long side of the rectangle, about just over 1/2" wide. Twirl two of the strips together & form into pretzels. Transfer carefully to a baking sheet lined with parchment paper, with some room in between to expand during baking. Let rise 30 minutes before filling.
Preheat oven to 375 F. Using a pastry bag, pipe cooled vanilla pudding into the two holes of each pretzel. Brush each pastry with an egg wash consisting of 1 egg whisked together with 2 Tbsp water. Bake for 15-20 minutes until lightly golden.Timing depends upon the size you chose to make your puddingbrezels.
When cinnamon, sugar and butter are mixed together, the result is something many people all over the world find irresistible.
The first cinnamon roll was created in Sweden, around the 1920’s. After World War I, several goods such as sugar, eggs and butter, which had been heavily restricted, eventually returned to the grocery shelves. The spice trade from Southeast Asia also led to the invention of the roll. Cinnamon was not grown locally in the European countries, hence the spice trade from Sri Lanka led to the development of cinnamon use in the European countries. The influences of German baking techniques combine with Swedish and Danish ingredients can clearly be seen in the making of the cinnamon roll.
In Sweden, October 4th is ‘Kanelbulle’ day or national ‘Cinnamon Roll Day’. This holiday was originally created by the country’s Home Baking Council in 1999 to commemorate their 40th anniversary. Swedish cinnamon rolls are not as sweet and heavy as they are in North America. The dough contains a hint of cardamom spice and they are generally baked in muffin papers to make a more delicate treat.
Our family definitely enjoyed a lot of irresistible cinnamon rolls. As is everything that becomes the ‘norm’, you take it for granted until you no longer have it and it becomes a ‘taste of a memory’.
I recall my mother also making ‘potato’ doughnuts. The mashed potato seems to really add to the flavor of a yeast dough. In keeping with this Swedish ‘holiday’, I am making POTATO CINNAMON ROLLS or ‘Twists’.
In a large mixing bowl, combine lukewarm milk with yeast; whisk until yeast is dissolved. Allow to stand about 3 minutes or until foamy. Add warm mashed potato, melted butter, eggs, sugar, cardamom & salt; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead for about 10 minutes, until smooth & elastic.
Place dough in a lightly greased bowl, turning dough to completely coat it with grease. Cover with plastic wrap; allow to rise in a draft-free place until doubled in size. Punch down, turn out on a lightly floured work surface & let rest for about 10 minutes.
In a small bowl, combine brown sugar & cinnamon; set aside.
Line a baking sheet or two with parchment paper. On a lightly floured surface, roll dough out into a 14 x 14-inch square. Brush with melted butter & evenly sprinkle with cinnamon/sugar mixture. Fold dough into thirds like a business letter, then roll again into a 14 x 8-inch rectangle. Facing the long edge, cut dough into roughly 18 -8-inch strips. Twist each strip several times, slightly stretching it as you do so. Take one end of the twisted strip & coil the dough around your hand twice, then over the top. Coil dough again & tuck the loose end in at the bottom.
Arrange on baking sheets. Cover with plastic & allow to rise in a draft-free place, 45-60 minutes or until doubled in size. Place oven rack in middle position & preheat oven to 350 F.
If you prefer, you can brush rolls with egg wash & sprinkle with pearl sugar or chopped almonds instead of using cream cheese glaze. Bake for 15-20 minutes or until golden brown. While cinnamon rolls are baking, make glaze (if you are using it). With a mixer, beat together cream cheese & butter until light & fluffy. Blend in powdered sugar & vanilla. Add enough milk to achieve a drizzle-like consistency. Drizzle on rolls while still warm.
Freezer Instructions: Form cinnamon rolls into twisted shape & place several inches apart on baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place on a lightly greased baking sheet & allow to come to room temperature before baking.