What To Do With Leftover Bread

Sometimes you can acquire an abundance of bread--either you've made, bought, been given a ton and now you have more than you can eat in a reasonable amount of time. Or maybe you've been eating so much bread that it's coming out your ears and you don't care to have a bit more. This is my case. I have made a ton and a half of bread, and I have been eating what people don't take. Sometimes it's a lot, and sometimes not so much. Either way, I have a lot of bread that I need to do something with. While talking with my aunt, she suggested I make bread crumbs and croutons out of the leftovers I don't want to eat. What a genius idea! Now, don't be put off by either of these ideas because they are both so simple a five year old can do it.

Thanks to Aunt Kathy I now make bread crumbs, and here's how:
Gather all of your extra bread (regular bread, herbed bread, anything but something like cinnamon raisin--unless you're feeling adventurous) and cut them into slices. Put them on a cookie sheet and bake at 170 degrees F for the amount of times it takes to dry the bread out. Once the bread is dry, throw the slices into a food processor and let it go until you have a fine powder. You can leave the crumbs as is after the food processor, or you can jazz them up with herbs and other flavors. I like to add handfuls of herbs, onion and garlic powder, seasoned salt, pepper--anything you think might be tasty in the breadcrumbs. Give it a whiff, too--does it need something else? Throw it in! Put the finished product into a plastic bag, seal, and put into the refrigerator until you need them. Voila, breadcrumbs to make tasty meatballs and other delicious foods!

Now for the croutons:
Slice bread the width you might like a crouton shape to be--not too thick or thin. This will ensure the herbs stick to the bread. Once the bread has been sliced you'll want to cut the crusts off--if you don't you might chip a tooth. Cube the slices into the desired shape for croutons. Put into a large bowl, and use about three tablespoons of oil for every six slices of bread.In the palm of your hand dump a generous heap of parsley, a little less of basil and oregano, and less still of thyme. You'll also want garlic and onion powder,and  seasoned salt. Well, that's what I did. If you like thyme then dump in a whole handful! It's really about what you like, so throw in a little at a time and add as you feel necessary. On a parchment lined cookie sheet, put the oiled and herbed bread cubes on, single layer. Bake at 300 degree F for 15 minutes, give them a turn, and bake for another 15 minutes. Your times may vary a bit, but should take between 30-45 minutes to completely bake. Make sure they are completely dried out (give one a taste!), and put them in a plastic bag and save for a scrumptious salad!

 What a great way to use leftover bread! Everyone you know will be impressed, too! Especially after they taste them.

What is Salt Rising Bread?!

The starter before fermentation.

As many of you know I am always up for a new baking/cooking challenge, and lately I have gotten many requests to make Salt Rising bread. I had never heard of this before, but since people kept asking for it I decided to do some research and give it a try. Apparently, it can be found in the southern tier, and most restaurants and bakeries do not carry the bread. These people were foaming at the mouth got it! It's one of those more time consuming breads--it isn't difficult by any means, the process just spans over two days. As for most bread, most of the time involved is allowing the dough to rise the proper amount, however, this dough takes even more time to rise than most. And it doesn't seem to rise much until it is put in the oven.

After fermentation-nice and bubbly.

Anyway, Salt Rising bread came about during the Pioneer days when women did not have access to electric or gas ovens, or yeast (sort of essential for baking bread). These innovative women came up with a way to make bread rise without the use of yeast by heating rock salt, and putting that in a sort of crock. The starter is made with cornmeal, flour, and water (or milk). This is put in a container and then put in the rock salt (in the crock), and left covered overnight. It is essential for the starter to stay warm in order to activate the fermentation process.

This dough is so smooth!

I do not have rock salt or a crock, so the modern day alternative is putting the starter in a jar, covering it with a towel, and letting it sit overnight in the oven with the light turned on. You might not expect the oven to get hot with just the light on, but ours clocks in at about 100 degrees F with the light on. That's pretty hot! This has turned out to be the perfect method to get the desired results. My mom made the starter and wrapped it in a heating pad set on low, and absolutely nothing happened. It might be a trial and error sort of thing also.

Ready for the oven, still sort of flattened, but it puffs up.

The desired result: The starter should have risen, should be bubbly throughout, and it should smell like something died two weeks ago and has been sitting in the sun decaying. Yes, it really does smell that bad. The recipe I found said that the bacteria made during the fermentation process is the same as the bacteria made to make cheese. So, the dead sea smell is normal and absolutely essential for delicious Salt Rising bread. Just keep it at an arm's length when you're putting the rest of the ingredients together and kneading it so you don't vom everywhere. I made the mistake of taking a good whiff the first time I made it--I wanted to know what the "cheese smell" actually smelled like. Well, I found out.

Rising in the oven makes this bread look really cool!

Once the starter has risen and is properly stanky, mix it with the rest of the flour, knead it, and let it rise for two hours. Once it has risen you give it a knead, shape it into the bread pans, and let it rise again for two more hours. Like I said, it doesn't appear to rise much, but once in the oven it poofs right up. The end result is really spectacular--all puffed up with an interesting shape, and it feels like a brick. But that's how it is supposed to be, and all those people requesting the bread have come back and said how amazing it is. Whew! I had no idea what to expect, and I'm so glad these people like it so much!

Is It Chowder Yet?: Traditional Labor Day Festivities

Chowder started in the early morning.

 Every year for the past 25+ years my dad's sister Kathy has hostessed what has come to be known as "the Chowder Party." Chowder originated with Aunt Kathy's abundant garden; she has always had gorgeous gardens filled to the brim with vegetables and later on flowers. Chowder was the perfect way to use up all those vegetables, and to get together with family.

Meat on a spit.

Every Sunday before Labor Day the bricks, wood, and chowder vat are set up in the stone driveway in front of the house, the wooden stir-paddle is brought out, the roasts are put on the spit, and the dogs are licking up drippings and burning their faces on the hot metal of the spit. The barn is set up for the rest of the food: appetizers, side dishes, and desserts, and Paul barricades himself with a couple of grills (the roasts are done when he has finished his eleventh beer, I think,--every year, and the meat turns out decadently..it amazes me).

My cousin Tom stokes the fire for the chowder.

Over the years the party has evolved from being sometime between the end of August and the beginning of October to "don't make any plans for Labor Day--that Sunday is the Chowder party." Along with the date, the food at the party has changed too.

A grand Labor Day party.

It started with, of course, chowder, but also included some french bread. Mmm chowder and crusty french bread. Today, however, the food situation has become much more elaborate. It starts with Aunt Kathy up at 3:30AM chopping this and that for the chowder pot and prepping the numerous side dishes she creates to accompany the main event. 

Had to get the pro to check on the chowder.

Chocolate cake with chocolate buttercream frosting.

This year I decided to contribute my great grandmother's chocolate cake, which I recently acquired from Aunt Kathy and have been dying to make. The batter is made into a decadent custard (which I was a touch wary of making at first--I've never made one), but it was so easy and it made the cake so incredibly moist. I have never made a cake that moist--almost gooey! (and not because it was under-baked).

The big debate: Do you like it as soup or chowder? Chowder!

It was so nice to create something that a relative I never met created for the ones she loved. I felt a new connection to my family. I love the way food does that--brings you close to your family even when they're nowhere in sight. I received great praise for my great grandmother's cake, too. I used a chocolate buttercream frosting that I am familiar with instead of making her egg white meringue frosting. Next time though I'm going to be making that frosting.

Such a moist chocolate cake!

All in all the day was as fabulous as I knew it was going to be. I got to sit around outside under the trees with vivid colors from the gardens all around, the smells of the smoky chowder brewing, grills grilling, and chatting with family, and just relaxing and enjoying the day.

It's chowder! And so delicious!

Chowder has always been, and probably always will be, my favorite summer party.

Succulent Peach Pie Filling

This summer I made my first peach pie, and I have been making a ton of it ever since. Mom found a recipe online, and then, as usual, we doctored it up a bit. It's the best peach pie I have ever tasted!  The spices mingle nicely with the sugars in the peach and enhance the flavor making the filling absolutely mouth watering. Yesterday at the market I spotted a peck (eight quarts) of seconds peaches for only four dollars, and ended up getting them for only two dollars! That's a ton of peaches, and I found out this morning that a peck of peaches makes a quadruple batch of peach filling--that's a ton of peach pie.

 

Anyway, if you're interested in making your own peach pie, here's how to go about it.

Once you have your peaches you're going to have to skin them; the skins are really tough and you don't want them in your pie. The best way to skin the peaches is to blanch them in boiling water for 30-45 seconds. Before throwing your peaches in a vat of boiling water, cut an "X" on the peach where the stem is. This will help the peeling process from the blanching.

 
You'll also want to set up an assembly line of bowls--this will make your life much easier. From left to right I had a bowl of peaches ready for the pot, the cauldron of boiling water, a bowl filled with ice water (to stop the cooking), and finally a strainer. Here's how I did it: put enough peaches into the pot of boiling water to create a single layer, about six peaches. Let them boil for 30-45 seconds then put them into the ice water. Fill the pot of boiling water with the next batch of peaches.

While they're boiling take the ice water peaches out, and put them in the strainer. Keep repeating this process until every peach has been blanched. You'll notice that most of the skins are starting to peel by themselves, and that you might only need a knife to help you get started peeling the peaches. Blanching makes the peeling process so much easier!

Blanching also makes pitting the peaches a bit earlier -- the pit isn't so attached to the peaches' grips. To pit I like to make a cut around the peach using one of the "X" legs to make my cut. Stick your thumbs in and pull apart! The peach usually splits right in half. Now you're ready to cut them. Since peaches hold a lot of liquid you'll want to make the slices thicker than other fruit like apples. Once it bakes for 40 minutes, thin slices of peaches will turn to mush, so make them a quarter of an inch thick.

For a single batch of peach pie filling:

5-6 cups sliced peaches
1 cup sugar
1/2 cup flour
2 1/2 Tbsp freshly squeezed lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

mix it all together and put into your pie tin! You'll have the best peach pie ever.

A Sterling Renaissance Feastival

A small glimpse of the food-type offerings.

If you have never been to a Renaissance festival, I highly recommend you take yourself to one. Mom and I have been going to the Sterling, NY Renaissance festival for a good 10-15 years now. I remember the first time I walked through the gates and entered a mystical and enchanted wonderland. People in every direction are clothed in period costumes, and speaking in a semi-foreign tongue, aye? It's completely fabulous, and the highlight of every summer. This year was no different. There was the threat of rain all day the Sunday we planned to go, but thankfully the gods held off until after 5pm  before unleashing their tempests. 

Emery helping the little pucker.

Even then it wasn't that bad. So the day was glorious, warm midday and cooler in the evening. Since I have been baking so much my first thought was to scope out all the delicious treats the festival had to offer. After chatting with an old friend of my mom's, the resident glassblower, we went to look for food! Man was there everything to choose from! Cinnamon buns, gyros, roast beast, apple dumplings with ice cream, freshly ground cappuccinos, turkey legs, steak on a stick, deep fried ice cream, and many others.

Don Juan and Miguel in a blindfolded sword fight!

While mom and I were getting the lay of the land we stumbled on Emery's fleet right in the middle of a Rat Puck tournament. I've been coming to this festival forever and I have never seen a tournament, so this was a really cool experience. Emery explained how to play: the Nancy-boy Australian curve Nordic trek (or something along those lines). And don't forget to yell "CHEEEESE," else you'll be penalized. What the pucker does is situates his rat atop his rat pucking stick, and then instead of pucking the rat into the target, you carry the rat in giant steps and gently set the rat through the hole, thusly. It was awesome to see actors and civilians alike playing this game, and getting so into it.

Franko and the funniest thing I have ever seen in my life.

We then saw Don Juan and Miguel who were sword fighting. Don Juan ended up going through blindfolded. Impressive! I needed a refreshment after this adventure and opted for a roast beast sandwich, which unfortunately was not that good. But then I got a strawberry wine slushy, and things were then again righted.

Strawberry wine slushy.

 
Mom and I went to check out a master hypnotist after fooding, and I have never ever in my life laughed so hard. Except last year when we watched Franko's show for the first time. I'll just say that I saw a man give birth, and the nurse and doctor who assisted with his delivery had in fact seen a man give birth before. I had tears running down my cheeks and sunscreen stinging my eyes from laughing so hard. We went back for his other two shows because they are just that good. Even though Franko basically does the same show every time, the entertainers are always doing something different and completely hilarious. At the end of his show Franko always makes sure to tell all those who are hypnotized how wonderful they are and that "every day in every way" they are becoming better and better people and are surrounded by loved ones. He entertains, but also taps into the subconscious to make positive change in the people's lives.

Johnny Fox with his water from India.

Once composed again, Mom and I went to see Johnny Fox (and fox is putting it mildly; the man is gorgeous) the sword swallower. You know it's going to be a good show when he shouts at the passersby to get them to attend the show, "If you have nothing else to do....do me!" He delivered. Johnny Fox had his trusty jug of water from India, a never ending supply of water. Where does the water come from, you ask? India. He then swallows all kinds of horrible looking swords, a giant screwdriver named King Philip (King Flat Head just doesn't sound as good), and a long cylindrical balloon. He also nails a spike into his skull, pops his eyeball (it's for the kids!), and "pierces" his tongue. Always an incredible show. Before Mom and I went to watch Franko again after Johnny Fox's show, we went in search of the fried ice cream. I've heard of it, and always wanted to try it out.

Contemplating my fried ice cream.

Pretty sign!

The ice cream was vanilla and was doused in chocolate sauce, and whatever the frying stuff was..it had a strange coconut flavor, whether or not it was, I do not know. It was rather delicious, but didn't taste much different from regular ice cream. After eating that I decided that the next time I make ice cream I'm going to deep fry it. I do have a fryer, after all. I am grateful for the idea, and I'm excited to see how I can make it even more delicious than what I tasted at the festival.

Milan creating something magnificent out of brightly colored glass sticks.

This year tops all other years at the festival. I saw so many incredible shows, met up with people I didn't expect to see, and just before I left my mom's friend, Milan, introduced us to Johnny Fox, and he shook my hand. The festival doesn't get better than all of that. I can't wait for next year -- which shows I'll be seeing, the performers who will be back, and what new foods will be added!

The Reconstruction Of Meals: A Chicken & Veggies Tale

After all the baking I've been doing lately, I decided to take a break and make a meal for dinner. I bought a chicken at the United Methodist Church of North Chili's farmers' market a week or two ago. I love making a savory meal, and the thought of a whole chicken was too good an opportunity to pass up. I bought a three pound little guy and brought him home to dress him up. The next day he was allowed to thaw, and once all his ice crystals had melted I was ready to start my culinary adventure.

I decided to make a roast of the event. I would put the chicken in the middle of a giant roasting pan and put carrots, potatoes, celery, onions and whole garlic cloves in the surrounding space. I put a season of Gilmore Girls in (my go-to cooking/baking show for background noise), and I got to work cleaning and chopping all my veggies. Once they were all properly cut I threw a little oil on. This helps the potatoes to keep their color and not turn brown, and also make the really good stuff stick. Next I got out jar after jar of herbs, parsley, thyme, oregano, seasoned salt, onion and garlic powder, salt, and pepper, and maybe a few others. I poured about a teaspoon on each herb into my palm and then rubbed my hands together over the veggies. Breaking the leaves releases the oils from the herbs and makes the smell and flavor much more intense and wonderful.

Next I prepared the chicken. I forgot to do this, but it would be wise to slather your chicken in butter or oil. I prefer oil. I put butter on a turkey last Thanksgiving and let it rest over night. The butter had hardened and was so disgusting. I couldn't help but think of my arteries. Oil doesn't do that though....so that must mean my arteries are fine, right? Yes. Anywho, slather the bird in oil (gives it flavor and stickiness), then bring out your herbs and other seasonings and sprinkle generously. I am a huge fan of lots of flavor, so don't be shy. I'm not. When it comes to seasonings.

I put herbs, carrots, onions, garlic, and grapes inside to give fab flavor.

Once your chicken is sufficiently prepared, put him in the middle of your roaster. Scoop up the seasoned veggies and assemble around the bird. Look up how much time a bird needs to cook by how much it weighs. Mine was supposed to cook for an hour and a half to two hours.

The chicken was gorgeous, golden brown and smelled like an herb garden on fire. The veggies could have cooked a bit longer. I got a little over zealous with my veggies and had them a touch too crowded. I imagine they would have baked better if they had been one layer and not piled on top of each other. Overall though the flavors were out of this world! So incredible!

After eating I had a ton of leftovers..I'm good at getting carried away with food. So I decided to make a soup out of the leftovers. Ina Garten says this is the best thing to do with leftover roasted veggies, and boy does Ina know what she's talking about. I pulled the rest of the meat off the chicken and put all the extras in a pot of water with lots of bouillon. I added some frozen peas and corn to the mix, let it simmer until the veggies were finally cooked through, and voila! A new meal!

 This is what I love about cooking and baking. You can be creative, think out of the box, use your imagination, and throw caution to the wind! Especially if it is just for you and close family who won't judge your flops too harshly; it's the best! And it's even better when your creations turn out magnificently, as this creation did, and people ooo and ahhh over their meal. I love it!

I Love Bread!

We use a lot of bread pans.

I love bread. All kinds of bread. Ever since I was a tiny tot baking bread has been a part of my existence. My mom is always making bread for toast in the morning. When I was in college I started having weekly dinner with Grammy, and as soon as I walked into the downstairs entryway of her apartment I could smell the savory perfume of the dishes she had labored over. A couple of times that included bread. There is nothing better than the smell of the yeasty dough rising, and the turning of squishy dough to soft bread while it's baking.

                                                          

Cinnamon Raisin Bread all rolled up.

My favorite bread to make is the most complicated one I could choose, but it turns out so incredibly good. The time and trouble is so worth the effort. My cinnamon-raisin bread is the best. For sure. I use a ton of cinnamon and other secret spices, which gives the bread an incredible flavor.It's my favorite for breakfast.

Dill Garlic Bread looking rustic and delicious.

I have also been making a new bread. I took a simple wheat bread and added a ton of dill from the garden, and then I sauteed a ton of garlic. Add to simple bread recipe and you have a knockout bread. People say they overdose on it. In the good way. The smell is intoxicating, too.

This is what happens when you bake with love <3

When I'm baking it is my wish to put as much love into my creations as I can. You can tell the difference between something that has been made from a home kitchen, with love, and something that has been made via robots in a factory. The pizazz just isn't there, but it's in my kitchen! And I put all my love into my products.