Anadama Bread: Baking Through The Bread Baker's Apprentice

I love baking. I love bread. There is nothing quite like kneading together the perfect dough, caring for it during the fermentations, anticipating its flavour as the house fills with the smell of baking bread, then finally cutting into the finished loaf and enjoying a still warm slice of perfection. Perhaps it's because Vegan Mom and I just watched Julie and Julia, but I have decided to bake through Peter Reinhart's The Bread Baker's Apprentice (not even an original idea, as it turns out). I have made several breads from this book, and have made no secret of the fact that I totally love it, so I am going to make them all. I will veganize when necessary, but I have no plans to alter the recipes in any other way. I will do a quick post about each bread for anyone interested.

The first bread is Anadama Bread: a loaf made of cornmeal (polenta), flour, and molasses of New England origin. The bread takes 2 days to make, with the first 24 hours taken up soaking the polenta in water to help release the natural sugars during baking. Reinhart made a note that his recipe testers preferred a light molasses so the flavour did not overpower the final loaf. I just used the molasses I had on hand, the same stuff I use for gingerbread, and did not notice any adverse flavour. The end result was amazing--a soft and light loaf with a bit of texture from the polenta. I found 40 mins of baking to be just right. We enjoyed a slice soon after baking with a bit of margarine, and then I made some classic PB and J sandwiches for lunch the next day.

Potato and Oyster Mushroom Curry

Tonight's recipe is the part two of my trio of posts on the new Indian dishes I made to branch out beyond my old favourites. It is based on a recipe that calls for shrimp, but uses oyster mushrooms instead. You could just use white or cremini mushrooms, but oyster mushrooms really are a treat because of their delicate texture and taste. This is also a quick and simple meal that can be on the table in about 30 mins. You will also note the naan sneaking into the picture (and in my last post). I use this recipe which is hands down the best I have ever made and is pretty close to the stuff actually baked in a tandoor oven.

INGREDIENTS
Serves 4
- 2 tbsp oil
- 1 onion, halved and sliced
- 1/2 cup chopped cilantro
- 8 oz oyster mushrooms, cut into large pieces
- salt to taste
- 1/2 tsp tumeric
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 lb potatoes, cut into small chunks
- 2 large tomatoes, small dice
- 1/2 cup water, more if needed
- 1 tsp lemon juice

METHOD
1. Heat oil in a frying pan over medium heat. Fry onions and cilantro for 5-7 mins, until soft and translucent. Add mushrooms, salt, and spices. Fry for about 5 mins, until mushrooms release their water. Add a splash of water if spices stick too much.
2. Add potatoes, tomatoes, and water and mix well. Bring to bubbling, then cover, reduce heat, and simmer for 15-20 mins, until potatoes are cooked. Add more water if it gets too dry, then stir in lemon juice and serve.

Khichri

If the Google is to be believed, khichri means a hash of rice and legumes. I thought this would be a nice change from the dal recipe I keep making again and again (it's awesome, to be sure, but it's time for some change). This is really comfort food--mellow, warm, easy to chew, and nourishing. It does not make for the greatest picture, but don't let that stop you from making this amazing dish.

INGREDIENTS
- 1 sweet onion
- 2 cloves garlic, chopped
- 1 cup basmati rice
- 5 cups water (more if needed)
- 2 tsp salt (or to taste)
- 1 cup red lentils
- 3 tbsp margarine
- 2 shallots, thinly sliced
- 2 tsp garam masala
- 1/4 cup chopped cilantro

METHOD
Preheat oven to 300 degrees
1. Get water boiling in an ovenproof pan with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 mins.
2. Rinse red lentils and add to pan. Cover and simmer for 15 mins.
3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then place in the oven. Bake for 20-30 mins, until fully cooked.
4. Heat margarine in a small pan over medium heat and fry sliced shallots for 5-7 mins, until golden. Add in garam masala, then gently stir into khrichi along with the cilantro. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.

Indian Lentil and Rice Pancakes

I decided it was time to break out of my Indian food rut and explore some new recipes. I have been wanting to try this recipe for a while but have never had my act together enough to plan two days in advance. These are actually really easy to make, but you need to plan ahead. I guess this is also the first gluten-free bread(like) recipe I have posted on this site, so huzzah for me! These are thick and durable enough to be used to scoop up food or sauce from your plate. They are a nice change from naan bread and have a wonderful flavour despite the simple seasoning.

INGREDIENTS
Makes 10 pancakes
- 3/4 cup basmati rice
- 1/4 cup red lentils
- 1 cup warm water
- 1/2 tsp salt (or to taste)
- 1/2 tsp tumeric
- 1/2 tsp freshly ground pepper
- 2 tbsp chopped cilantro

METHOD
1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.
2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).
3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter. The original recipe called for 1 tsp of salt, but I found that to be far too much.
4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 mins, until dry around the edges, flip, and cook another min or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.

Happy New Year (and muffins!)

Happy New Year! I usually don't make resolutions, but after a meager 4 posts last month I guess I should resolve to do more cooking. Thanks to all who are still sticking around looking in vain for a new post. 2010 looks like it is shaping up to be a busy year, so I will have to focus on quick and easy meals. While I figure out how this year will shape up culinarily, you head into the kitchen and make these Orange Cranberry Nut Muffins from Vegan Brunch. I have made these many times over the past month and can assure you they are awesome with pecans, or walnuts, or even hemp seeds for a protein boost. You can also sub in applesauce for the oil and they are still tender and moist. This is now my favourite of Isa's cookbooks with its beautiful colours and pics, simple layout, and awesome recipes.