Based on my grocery store offerings, this is a slightly bastardized version of the original Balthazar Mushroom Soup. Don't hate, because this is nothing if not a legitimate recipe.
Ingredients
1 package dried shiitake mushrooms
1 package baby bella mushrooms, sliced
1 package oyster mushrooms, sliced
1/4 cup olive oil
1 sprig rosemary (finely chopped)
5 sprigs sage (finely chopped)
1 yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
4 cups chicken stock (one box good quality chicken stock)
splash of half and half or heavy cream
2 tbsp. butter
1.5 tsp salt
1/2 tsp pepper
Directions
our one cup of warm water over the dried mushrooms to let soak for 20-30 minutes, until soft and plump. Strain the soaking liquid and mushrooms through a sieve and coffee filter to catch any dirt/grit. Slick, then reserve the mushrooms and cooking liquid for later.
Meanwhile, heat the olive oil in a big soup pot over medium-high heat. Add the herbs in to infuse the oil for a few minutes, then add the onio, garlic, salt, and pepper and stir until soft. Turn the heat to high and add the baby bella nd oyster mushrooms. Stir occasionally as the mushrooms release any liquid and start to soften. Add the chicken stock and then the shiitake mushrooms and the liquid they had originally soaked in. Lower heat to medium and simmer for 30 minutes. Add the 2 tbsp of butter, and stir to melt and incorporate. Working in batches (or with an immersion blender) blend the soup until smooth and velvety. Return to the pot, and add a splash of the half-and-half or heavy cream (but not too much). Keep on a low simmer until ready to serve.
Monday, December 19, 2011
Sunday, December 4, 2011
Carrot Ginger Soup
I got this from a book that we've had for years now, "The Complete Book of 400 Soups." And make no mistake, that is no typo. Four Hundred. Guess who's making more soups for you this winter?
Ingredients
2 tbsp. butter
1 onion, chopped
1 celery stick, chopped
1 medium potato, peeled and chopped
1.5 lb. carrots, chopped
2 tsp. finely chopped fresh root ginger
5 cups chicken stock
7 tbsp. heavy whipping cream or greek yogurt (optional)
Pinch of freshly grated nutmeg, if on hand. (If not, ground will do)
1 tsp. cumin
Salt, Pepper to taste
Dash of red pepper flakes (optional)
Directions
Melt the butter, add the onion and celery, and cook for five minutes over medium-high heat, and sprinkle some salt on as well. Then stir in the potato, carrots, ginger, and stock, and a dash of red pepper flakes if you wish to add some kick. Bring to a boil. Next, reduce the heat to low, cover, and simmer for 20 minutes. Pour the soup into the food processor (you may have to do this in batches if you have a small food processor, like mine), and blend until smooth. Return the completely blended soup to the pan, and stir in nutmeg, cumin, salt, and pepper to your liking. Add the cream if you wish, however, I added a dollop of Greek yogurt to the soup in my bowl, with a spattering of sliced almonds toasted with cumin on top, and it was out of this world. Healthier than cream, too. Serve hot and enjoy!
Ingredients
2 tbsp. butter
1 onion, chopped
1 celery stick, chopped
1 medium potato, peeled and chopped
1.5 lb. carrots, chopped
2 tsp. finely chopped fresh root ginger
5 cups chicken stock
7 tbsp. heavy whipping cream or greek yogurt (optional)
Pinch of freshly grated nutmeg, if on hand. (If not, ground will do)
1 tsp. cumin
Salt, Pepper to taste
Dash of red pepper flakes (optional)
Directions
Melt the butter, add the onion and celery, and cook for five minutes over medium-high heat, and sprinkle some salt on as well. Then stir in the potato, carrots, ginger, and stock, and a dash of red pepper flakes if you wish to add some kick. Bring to a boil. Next, reduce the heat to low, cover, and simmer for 20 minutes. Pour the soup into the food processor (you may have to do this in batches if you have a small food processor, like mine), and blend until smooth. Return the completely blended soup to the pan, and stir in nutmeg, cumin, salt, and pepper to your liking. Add the cream if you wish, however, I added a dollop of Greek yogurt to the soup in my bowl, with a spattering of sliced almonds toasted with cumin on top, and it was out of this world. Healthier than cream, too. Serve hot and enjoy!
Thursday, October 20, 2011
Soft Rye Pretzels
Via Good to the Grain by Kim Boyce.
Ingredients
2 Tbsp. butter, melted, for the bowl and baking sheets
Dough:
1 package active dry yeast
1 tbsp. honey
1 cup rye flour
2 1/2 cups all-purpose flour
1 tbsp. kosher salt
Bath:
1/2 cup baking soda
Finish:
Coarse sea salt
Directions
Measure the yeast into a large bowl. Heat 1.5 cups of water in a saucepan till warm to the touch, about 100 degrees F, and pour over yeast. Add the honey and stir to combine. (Make sure the yeast starts to expand and bubble to make sure it's active). Add the flours and salt, and stir again.
Dump the sticky dough onto a floured surface and knead. Add up to 1/2 cup all-purpose flour as needed until the dough is tacky but not sticky. Knead for about 12 minutes, until the dough is soft and supple.
Lightly brush a large bowl with the melted butter. Move the dough into the owl, and cover with a warm wet towel (so dough doesn't dry out) and let rise about 1.5 hours until doubled in size.
While the dough is rising, make sure your oven is turned on to 450 degrees F, and that the two racks are at the top and bottom thirds of the oven. Brush two baking sheets generously with butter.
Once the dough is doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 equal pieces. One at a time (leave the remaining pieces covered by the wet towel meanwhile), roll out each piece of dough into the shape of a long snake, about 15-17 inches long. Don't flour the surface as your roll; the slight stickiness lets you roll the dough evenly and quickly.
To make the pretzel shape: take both ends of the snake-shape (leaving the center on the counter) and meet in the middle, and switch places in the hands (so the left side is now in right hand, and right side now in left hand). Bring the ends back down and make sure it has the curves of a normal pretzel shape, and gently press back down onto the sides of the center of the snake-shaped roll. Place pretzel on one of the baking sheets. Continue until you are finished with all the dough and pretzels, and let rise additional 15-20 minutes.
Meanwhile, for the bath, fill a large pot with ten cups of water, and bring to a boil. Once the pretzels have risen for the 20 minutes and the water is boiling, add the baking soda to the water. Place 2-3 pretzels into the pot, (depending on size of pot, you don't want the pretzels to touch), and boil each side of the pretzel for 30 seconds, then use a straining spoon to lift the pretzels out and back onto the baking sheets, (tapping gently with a towel or against pot to remove excess water). Repeat for all pretzels, and sprinkle liberally with salt while still moist.
Place the baking sheets with pretzels in the oven and bake 15-18 minutes, rotating sheets halfway through. The pretzels should be a dark mahogany color. Transfer to a rack to cool, and are best eaten warm, ideally within the hour and with mustard.
Ingredients
2 Tbsp. butter, melted, for the bowl and baking sheets
Dough:
1 package active dry yeast
1 tbsp. honey
1 cup rye flour
2 1/2 cups all-purpose flour
1 tbsp. kosher salt
Bath:
1/2 cup baking soda
Finish:
Coarse sea salt
Directions
Measure the yeast into a large bowl. Heat 1.5 cups of water in a saucepan till warm to the touch, about 100 degrees F, and pour over yeast. Add the honey and stir to combine. (Make sure the yeast starts to expand and bubble to make sure it's active). Add the flours and salt, and stir again.
Dump the sticky dough onto a floured surface and knead. Add up to 1/2 cup all-purpose flour as needed until the dough is tacky but not sticky. Knead for about 12 minutes, until the dough is soft and supple.
Lightly brush a large bowl with the melted butter. Move the dough into the owl, and cover with a warm wet towel (so dough doesn't dry out) and let rise about 1.5 hours until doubled in size.
While the dough is rising, make sure your oven is turned on to 450 degrees F, and that the two racks are at the top and bottom thirds of the oven. Brush two baking sheets generously with butter.
Once the dough is doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 equal pieces. One at a time (leave the remaining pieces covered by the wet towel meanwhile), roll out each piece of dough into the shape of a long snake, about 15-17 inches long. Don't flour the surface as your roll; the slight stickiness lets you roll the dough evenly and quickly.
To make the pretzel shape: take both ends of the snake-shape (leaving the center on the counter) and meet in the middle, and switch places in the hands (so the left side is now in right hand, and right side now in left hand). Bring the ends back down and make sure it has the curves of a normal pretzel shape, and gently press back down onto the sides of the center of the snake-shaped roll. Place pretzel on one of the baking sheets. Continue until you are finished with all the dough and pretzels, and let rise additional 15-20 minutes.
Meanwhile, for the bath, fill a large pot with ten cups of water, and bring to a boil. Once the pretzels have risen for the 20 minutes and the water is boiling, add the baking soda to the water. Place 2-3 pretzels into the pot, (depending on size of pot, you don't want the pretzels to touch), and boil each side of the pretzel for 30 seconds, then use a straining spoon to lift the pretzels out and back onto the baking sheets, (tapping gently with a towel or against pot to remove excess water). Repeat for all pretzels, and sprinkle liberally with salt while still moist.
Place the baking sheets with pretzels in the oven and bake 15-18 minutes, rotating sheets halfway through. The pretzels should be a dark mahogany color. Transfer to a rack to cool, and are best eaten warm, ideally within the hour and with mustard.
Wednesday, August 31, 2011
Stone Fruit Lattice Pie and Pie Crust Recipe
Got this from the new Bon Appetit mag, but added some rosemary from my friend's garden. Zing! I loved it. Awesome pie crust recipe directly below. Pie recipe below that.
Master Pie Crust
Ingredients
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Directions
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Wrap in plastic wrap and allow to chill for at least an hour, or overnight.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
•Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
For instructions on how to lattice the heck outta your crust, check this nifty "how to" from Bon Appetit.
Stone Fruit Lattice Pie
(I only used peaches and plums, and added a pinch of rosemary. yum!)
Ingredients
Filling
2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1 tsp. finely chopped rosemary (optional)
1/2 teaspoon orange-flower water (optional)
1 large egg, beaten to blend
Directions
Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD option: Can be made 1 day ahead. Cover and keep chilled.
Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, nutmeg, rosemary, and orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.
Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.
Master Pie Crust
Ingredients
3 1/2 cups all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
1 tablespoon plus 1 tsp. sugar
1 tablespoon kosher salt
Directions
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Wrap in plastic wrap and allow to chill for at least an hour, or overnight.
For a single- or double-crust unbaked pie crust:
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
For a blind-baked pie crust:
•Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.
For instructions on how to lattice the heck outta your crust, check this nifty "how to" from Bon Appetit.
Stone Fruit Lattice Pie
(I only used peaches and plums, and added a pinch of rosemary. yum!)
Ingredients
Filling
2 pounds nectarines
1 pound peaches, peeled
1 pound plums
1/2 cup plus 1 Tbsp. sugar
3 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1 tsp. finely chopped rosemary (optional)
1/2 teaspoon orange-flower water (optional)
1 large egg, beaten to blend
Directions
Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD option: Can be made 1 day ahead. Cover and keep chilled.
Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, nutmeg, rosemary, and orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.
Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.
Sunday, June 19, 2011
Cheddar-Jalapeño Scones
I added about 2-3 finally sliced green onions to the original recipe to give it even more pep. It worked. These are fantastic at any time of the day, morning and night. I got the recipe from Smitten Kitchen, who adapted it from Peter Oleyer at Calexico Carne Asada in Brooklyn via NYMag.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 medium jalapeño peppers, finely minced
3 scallions, finely sliced
Directions
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños for a few minutes, until soft. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour and butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough, as well as the scallions, and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a baking sheet. Bake for 25 minutes or until golden brown.
These are definitely best on the first day, but can be put back in the oven for a quick warm-up the next day.
Scones are always best the first day.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 medium jalapeño peppers, finely minced
3 scallions, finely sliced
Directions
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños for a few minutes, until soft. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour and butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough, as well as the scallions, and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a baking sheet. Bake for 25 minutes or until golden brown.
These are definitely best on the first day, but can be put back in the oven for a quick warm-up the next day.
Scones are always best the first day.
Monday, May 30, 2011
Pasta Puttanesca
I got this from Bon Appetit via Epicurious...named for the ladies of the night from back in the mother land, Italia, it's become a hearty pasta dish for us busy folk that need a flavorful, interesting, and quickly-thrown together meal in the night time. And I'm thankful to them for it.
Ingredients
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan or Romano cheese
Directions
Heat oil in large pot or skillet over medium heat. Add garlic and sauté for about a minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8-10 minutes. Season with salt and pepper.
While the sauce is simmering away, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley to the hot pasta. Toss until sauce coats pasta, about 3 minutes. Serve with grated cheese.
Ingredients
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan or Romano cheese
Directions
Heat oil in large pot or skillet over medium heat. Add garlic and sauté for about a minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8-10 minutes. Season with salt and pepper.
While the sauce is simmering away, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley to the hot pasta. Toss until sauce coats pasta, about 3 minutes. Serve with grated cheese.
Saturday, May 14, 2011
Coconut Banana Bread
I got this recipe (and idea for sprinkling the thick, natural Demerara sugar along the top) from Orangette. Molly, of course, got it from HomeBaking: The Artful Mix of Flour and Tradition around the World, by Jeffrey Alford and Naomi Duguid.
Ingredients
3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
2 Tbsp. dark rum
½ cup dried shredded unsweetened coconut
Demerara sugar (to your sprinkled liking)
Directions
Preheat the oven to 350 degrees F. Butter a standard loaf pan.
If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight).
In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.
In a bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.
Scrape the batter into the prepared pan and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out.
Makes 1 loaf.
Ingredients
3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
2 Tbsp. dark rum
½ cup dried shredded unsweetened coconut
Demerara sugar (to your sprinkled liking)
Directions
Preheat the oven to 350 degrees F. Butter a standard loaf pan.
If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight).
In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.
In a bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.
Scrape the batter into the prepared pan and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out.
Makes 1 loaf.
Subscribe to:
Posts (Atom)