Tuesday, 5 June 2012

The dark spell of Savoury Buckwheat Crepes

Buckwheat crepes, post sacrifice.
The world is a better place with flat breads in it. Childhoods are made better with pancakes slathered in maple syrup and butter.  Lovers languish over breakfast waffles, well, I've heard they do, anyway, and even the French are tolerable when it comes to crepes. Fondue Voodoo has been under the spell of crepes since before these sausages I call fingers could roll them. Try them yourself and feel the satisfaction of the magic that happens when simplicity meets the frying pan.
Begin your adventure our here:
Savory buckwheat crepes          Special tools
1.5 cups buckwheat flour             Immersion blender    
1/2 cup whole wheat flour           Non stick pan
2 cups of milk                              Hungry belly
1 cup of water
2 eggs
butter for frying
The batter
-Mix the flours together
-whip up the eggs and add the milk and water
-add the flour to the milk, water eggs mix and quickly use an immersion blender to mix the batter up very well.
-place the batter in the fridge for at least 2 hours or over night
To fry
-scatter a tiny bit of butter across a hot pan
-pour the batter into the pan and immediately start to roll the pan to encourage a batter circle
-expect the first crepe to die, it's a sacrifice to the crepe gods, make the sacrifice with your whole heart. Then try again.
Makes somewhere around 18 - 20 crepes, depending on the number of sacrifices you make.

Cheese   Mushrooms   Spinach   Fried egg   Shredded veggies  Ham  Smoked fish    Bacon    Herbs on top of course.

Enjoy and don't forget the sacrifice is all part of the bigger plan.

Sunday, 3 June 2012

Multigrain Beer Bread

Guest post from Jar Head:

There is nothing like a good home made bread. This one uses multiple grains and beer which results in an amazing crust and taste.

Use a dark beer for this recipe such as a stout or a porter.  I love to use St-Ambroise Oatmeal Stout which is an amazing beer and adds an enormous amount of taste when paired with dark fruits (reviews here).

What you will need for one 2 pound loaf:

  • 3 TBSP grains (quinoa, polenta, millet etc)
  • 3 TBSP rolled oats, buckwheat etc
  • 2 TBSP wheat bran
  • 1/4 cup water
  • 3 cups bread flour
  • 1.5 TBSP brown sugar
  • 1.5 tsp salt
  • 1 TBSP yeast
  • 3 TBSP cooked riced (brown is best)
  • 1/2 cup chopped dark dried fruit (figs, dates, prunes or cherries)
  • 1.5 cup beer (room temperature)
Combine the soaker ingredients the day before you plan on making the bread. Cover with plastic wrap and let sit at room temperature. If you cannot do the night before heat the water to a slight boil and pour over the grains and let sit for about 2 hours.

Add all of the dough ingredients together in a large bowl with the soaker. Mix well until you get a rough ball. Kneed by hand for about 12 min (or 8-10 by machine). The dough should be tacky but not sticky. Add a few drops of water or a bit of flour to get the right consistency. If using a machine kneed for an additional 2 min by hand at the end. Transfer to a lightly oiled bowl and let ferment for 90 min until doubled.

Remove dough from bowl and place on a lightly floured surface. Gently form into a rectangle and fold one side halfway over. Do the same for the other 3 sides. Place seam side down on a floured surface and cover with plastic wrap to rise for 45 to 60 min.

Preheat the over with a large heavy covered pot (cast iron, enamel, Pyrex or ceramic) at 500F. Remove the pot from the oven and carefully drop the dough into the pot seam side up. Place the hot lid onto the pot and place back into the oven. Bake for 30 minutes, if the bread is golden brown it is ready. If the dough is still white you can remove the lid and continue to bake for another 10 to 20 min. Bread is done when it is golden brown and makes a hollow sound when thumped at the bottom. Internal temperature should be 185F to 190F.

Let rest 1 to 2 hours before slicing.