Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Tuesday, December 16, 2008

Mushroom & Root Pot Pie

This is a delicious recipe from a cookbook called Cooking With Shelburne Farms which was published by Food & Wine magazine.

Start by making cheddar and herb biscuit dough:
3 cups flour
2 T baking powder
1/2 tsp baking soda
1/2 tsp table salt
6 T cold unsalted butter cut in small bits
1 cup grated cheddar cheese
2 T chopped fresh thyme
1 1/4 cups cold buttermilk (plus some for brushing tops)

Whisk flour, baking powder, soda and salt in a large bowl. Work butter into flour until it looks like fine gravel. Stir in cheddar and thyme. Add buttermilk gradually. Dump dough onto floured surface. Knead slightly. Roll out dough to 3/4 inch thick. Cut out biscuits with 2 1/2-inch cutter or glass. (I cut the rounds quite a bit larger than this). Set them aside on a cookie sheet for later.

Preheat oven to 400ºF. Chop 3 pounds of root vegetables into 1-inch cubes. (I used carrot, sweet potato, parsnip, rutabaga, and turnip.)

Mix 3 T olive oil, 1 T chopped fresh thyme, 1 tsp salt & pepper with the roots, place in a 9 X 13-inch pan, and roast in the oven for 40 - 45 minutes until done.

Chop 3 leeks, white and light green parts only.

Saute leeks in a large skillet over medium-high heat in 1 T of butter for 3-4 minutes.

Add 1 T olive oil, 1/2 tsp salt and 2 pounds of mushrooms, sliced. Cook for 10 - 12 minutes. Add 5 T of butter and 3 Tbsp flour. Cook 2 minutes then add 4 cups of mushroom or vegetable stock. Simmer for 4 to 5 minutes until thickened. (I added a bit more flour to thicken)

Pour mushroom gravy over root vegetables. Place biscuit dough rounds over the top. Return to the oven for 15 - 20 minutes until biscuits are golden brown. (I cooked them 30 minutes)

Eat! Even my kids loved this. They swore they wouldn't while I was chopping the rutabaga and turnip, but they did.

Sunday, October 26, 2008

Your Own Granola

Hooray! Dave recovered a few of my photo files. I'll upload granola today.

3 cups rolled oats
1/2 cup wheat germ
2.5 cups of nuts, seeds, etc.
1/4 cup honey
1/4 cup molasses
1/4 cup brown sugar
1/2 cup canola oil
1/2 t salt
1 t vanilla

Mix together the honey, brown sugar, molasses, vanilla, salt and oil in a bowl.

mix together oats, wheat bran, and a mixture of whichever nuts, seeds, etc. you like in a separate bowl. I used sliced almonds, coconut and pecans this time.

Pour the honey mixture over the oat mixture and stir until the dry ingredients are completely coated.
Divide the granola between two cookie sheets and spread evenly over the sheets.

Bake at 300º for 30 - 40 minutes. Some people stir the granola while it is cooking, but I let it cook and then stir it while it is cooling on the hot pans.

Mmmm. My kids eat it hot out of the oven, so it's hard to keep around until it cools enough to put in a container for breakfasts. They say it tastes like oatmeal cookies when it is hot.

Wednesday, October 8, 2008

Fearless Honey Wheat Bread

2/3 Cup Honey, Divided
1.5 Tablespoons Dry Yeast
3 Cups of Warm Water
3 Tablespoons Melted Butter
1 Tablespoon Salt
4 Cups Unbleached, White Flour
3 - 5 Cups Whole Wheat Flour
Butter (for brushing tops of loaves)

This recipe I call "fearless" because it's great for beginning bread-makers. It is almost impossible to mess up. It's a yummy bread, but if you are more experienced with making breads, I suggest that you wait for some of my more complex recipes which are richer, fuller, and more delicious.

The great thing about this bread is that it is very low in fat. Because of that, however, it is more likely to dry quickly, so be sure to eat it within a day or two! For this recipe I'll try to give detailed directions in case you haven't had the fabulous opportunity of making whole wheat bread.

First, in a large bowl mix the warm water with the yeast and 1/3 Cup of Honey. The water should be at about 110º F (45º C), although I usually add it hotter to the bowl first and then take my time putting in the honey and adding the yeast last. The idea is that you don't want to kill the yeast before it does it's magic stuff.

As you can see from the photo, I used spun clover honey. You can use regular clover honey or any honey you wish. The reason I used spun honey is because my family likes it better, so we have it around the house.

Now, immediately mix in 4 cups of unbleached flour. Mix until the flour has absorbed the water and is blended with the yeast and honey.

Allow the mixture to sit for 30 minutes or until it looks swollen and bubbly like the photo.

Next, add 3 tablespoons of butter, melted. Be sure that it is slightly cooled so it won't kill some of the yeast. Add another 1/3 cup of honey.

Add 1 tablespoon of salt and 3 cups of whole wheat flour.

Work the flour into the moisture. It should look about the texture of the photo. Sprinkle whole wheat flour on a counter surface. Place the dough in the middle. If it is too sticky, add more whole wheat flour until it is just barely not sticking to the counter top.

Knead the dough until it is smooth and elastic. To knead the bread, use the heal of your hand to press the bread away from you. Fold the dough. Rotate it 1/4 to the right and then press it again. Keep repeating.

Place the dough in a large, oiled bowl. Turn it once to coat the surface. Cover with a clean dishtowel and allow it to sit in a warm place until it has doubled in size. It took about 30 minutes at my house. Then pretend the dough is your boss or someone you don't like and punch it down. Boom! Boom! Boom!

Divide the dough into three equal portions and form them into three loaves. Place them in 9 X 5 inch loaf pans. Allow them to raise until they are peeking over the tops of the pans.

Bake at 350ºF (175ºC) for 25 - 30 minutes. When you pull them from the oven all golden and brown, brush the tops lightly with butter. Slice and eat! Mmmmmm. Once you try baking bread, you are going to love it. There is nothing more comforting than the smell of baking bread and the taste of hot, fresh bread served with a cup of steaming tea.