Apple-Cheddar Soup

This has been a crazy week weather-wise. We started off in the 90's and today was in the low 60's! A nice excuse to make some soup though. This recipe comes from this month's Better Homes and Gardens in a section on apple's. I have never even heard of apple-cheddar soup, but thought it would be fun to try...and I'm glad I did. This soup was actually delicious. Almost like having cheese fondue (one of my favourite things) for dinner, but not as bad for you!!

I decided to serve it with cheddar roles that I got from Shawnda at Confections of A Foodie Bride. My only problem was, I ran out of bread flour, so had to substitute one of the cups with some whole wheat flour. This made the roles a little heavier, but still delicious. A nice accompaniment to the soup.

This was a very "fall-inspired" recipe, that was great for a windy, autumnal day....enjoy!

Apple-Cheddar Soup
(Serves 4)

1/2 cup finely chopped onion
1tbs butter
2 medium baking potatoes, peeled and diced
2 cups apple cider
1tsp snipped fresh thyme
1/2tsp salt
dash cayenne pepper
1 medium cooking apple, peeled and coarsely chopped
1/2 cup milk
2 tbs all-purpose flour
1 cup shredded sharp cheddar cheese
fresh apple slices
green peppercorns

1. In a large saucepan, cook onion in butter over medium heat until tender. Stir in potatoes, cider, thyme, salt and cayenne pepper. Bring to a boil and then reduce heat and simmer for 15 minutes. Add chopped apple and simmer, covered, for another 5 minutes or until potato is tender.

2. In a small bowl combine milk and flour. Stir into soup and cook until bubbly. Slowly add cheese, whisking until cheese is melted. Divide evenly among serving dishes and top with apple slices and peppercorns.

It's A Hot One!

Wow, the weather is sure heating up and we were lucky enough to enjoy 2 lovely days soaking up the sun at the beach. Tonight however, I had some time to make a great pasta dish and an even better loaf of bread.



The pasta comes from Cooking Light summer grilling magazine and was made of grilled vegetables and goat's cheese. I utilized a bunch of veggies from the farmer's market, making this a lovely, fresh dish perfect for summer. Grilling them on the BBQ brought out the sweetness, which was perfect with some goat's cheese. Perfect!

The bread I served with it was a garlic, herb and feta pull-apart that came from the taste website. So yummy, with the bread being lovely and soft and fluffy, with some extra flavor from the herbs, which I am proud to say were grown in my own garden.

This was such a great summer meal and the pasta was very healthy with all of those veggies. Definitely 2 thumbs up from myself and hubby.

Pasta with Grilled Vegetables and Goat's Cheese
(Serves 4-6)

1 large zucchini, quartered lengthwise
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 14oz can of artichoke hearts, drained
1 head of radicchio
1/2 tsp salt divided
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
cooking spray
4 cups hot cooked rotini (I used tri-coloured)
1 cup grape or cherry tomatoes, halved
3/4 cup goat's cheese, crumbled
2 tbs fresh chopped basil

1. Prepare grill. Arrange zucchini, bell pepper, leek, artichokes and radicchio in a single layer on a baking sheet. Sprinkle evenly with 1/4 tsp of salt, pepper and garlic. Lightly coat vegetables with cooking spray and then place on the grill rack. Grill 3 minutes on each side or until browned and tender. remove vegetables to the cutting board and chop into bite-sized pieces.

2. Place pasta in a large bowl and sprinkle with remaining 1/4 tsp of salt, tossing well. Stir in grilled vegetables and tomatoes. Sprinkle each serving with goat cheese and basil.

Garlic, Herb and Feta Pull-Apart
1 1/2 cups warm water
1 packet of yeast
2 tsp castor sugar
3 1/2 cups plain flour
1 tsp sea salt flakes
olive oil to grease
2 tbs finely chopped fresh parsley
1 tbs finely chopped fresh thyme (I used a combination of regular and lemon thyme)
1 tbs chopped fresh basil
80g feta, crumbled
1 tbs olive oil
2 garlic cloves, crushed
1 tbs milk

1. Combine water, yeast and sugar in a bowl and let sit for about 5 minutes, or until frothy.

2. Combine the flour and salt in a large bowl. Make a well in the center and add in the yeast mixture. Use a wooden spoon to stir until combined, then use hands to bring the dough together.

3. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp towel. Set aside in a warm, draught-free place for 45 minutes or until double in size.

4. Heat oven to 410F. Brush a loaf pan with oil to grease. Combine the parsley, thyme, basil and feta in a small bowl. Punch down the dough with your fist and knead for 2 minutes, or until dough has returned to original size.

5. Divide into 18 equal portions. Roll each portion into a 6cm disc. Combine oil and garlic in a bowl. Place 6 discs in the pan. Brush with oil mixture and spoon over 1/3 of the feta mixture. Continue layering with remaining dough, oil mixture and feta mixture. Cover with a damp towel and set aside in a warm, draught-free place to proof for 30 minutes or until almost double in size.

6. Brush pull-apart with milk. Bake for 30-35 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.

Rich Tomato Bread

The weather here in Maryland is finally starting to feel like summer and that means tomatoes!! I have been seeing tomato plants for sale everywhere recently and usually I would be picking some up to plant in my little garden. There is nothing better than fresh-off-the-vine tomatoes. However, this year I have refrained, as the CSA I have joined and that I spoke about a couple of days ago, specializes in tomatoes and in particular, heirloom varieties (at least 12). Therefore, I anticipate getting a lot of tomatoes in our weekly share!! At least, I hope so....love 'em!

I stumbled on the recipe for this bread a week or so ago when I was idly scrolling around on the Cooking Light website....well, to be completely honest, I was dying for this months magazine and was trying to see if it had come out yet. Anyway, I saw a page devoted to tomatoes and checked it out. The recipe sounded so amazing, I knew I just had to try it...and soon. I know most people do not bake bread in the summer for fear of heating up their homes, but I have no such qualms. I love the heat and am perfectly happy to swelter in the kitchen in return for some yummy bread. And let me tell you....this bread is out of this world!!!



Wow...the aroma, the color and last of all the delicious taste of this bread makes it a total winner. This will definitely be made again (multiple times I imagine). It was very easy, which is great for a bread beginner like myself, although as with most breads you need to be able to have time to let it rise etc. However, seeing as my Sunday mostly consisted of chores and reading a great book (Eat, Pray, Live by Elizabeth Gilbert if you must know), the addition of some baking was definitely within the realm of possibility.

This bread smelled so wonderful while it was baking...but really, is there anything better than the smell of fresh baking bread?? I could not help myself. I couldn't wait for this loaf to cool before I hacked into it....so I waited about 10 minutes after it came out of the oven to cool slightly, before I cut of the end piece (my favourite piece of the bread!) and slathered on some goat's cheese I had in the refrigerator and then just savored the wonderful smooth taste of the cheese and the lovely tangy bite of the tomatoes. This was truly heaven....you can't buy that kind of flavor from a store. I encourage everyone to try this bread. It really is amazing.



The only changes I made were to use a whole jar of sundried tomatoes in oil (I couldn't find the ones without oil). I just drained them into a sieve and rinsed thoroughly in water. I also added some dried basil flakes to the top of the bread before the last rise, to give a nice herby flavor.




Rich Tomato Bread
(Adapted from cookinglight.com)

1 cup boiling water
1 jar sundried tomatoes packed in oil
1 packet dry yeast
3 1/2 cups bread flour
2 tbs extra virgin olive oil
1 tsp salt
1 egg, beaten
cooking spray
1 tsp dried basil

1. Combine water and tomatoes in a bowl, cover and let stand for 30 minutes.

2. Strain tomatoes, reserving liquid and finely chop. Heat reserved liquid to 110F, transfer to a large bowl and add yeast. Let stand for 5 minutes.

3. Add 3 cups of flour, chopped tomatoes, oil, salt and egg to yeast mixture and stir until a soft dough forms.

4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding the remaining flour a tbs at a time to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise for 45 minutes or until double in size.

5. Punch down the dough, cover and let rest for 5 minutes. Roll the dough into a 14"x7" rectangle on a lightly floured surface. Roll up the rectangle, starting with the short edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal, then place in a loaf pan coated with cooking spray. Lightly spray the dough with cooking spray, sprinkle dried basil, then cover and let rise for 30 minutes.

6. Pre-heat oven to 350F. Uncover dough and bake for 40 minutes or until it sounds hollow when tapped. Remove from the pan and cool on a wire rack.

Cracked Pepper-Seed Bread

I almost feel like a proud parent today, as my first ever attempt at baking a loaf of bread worked!!



I made some focaccia bread the other week, which was good, but never have I attempted to bake a true loaf of bread from scratch. I have had a couple of yeast disasters in the last few weeks, so I was a little nervous, but I am pleased to say that the resulting bread looked exactly like the picture in the May edition of Cooking Light and it was delicious to boot.



You could really taste the honey when you bite into it, but are left with a peppery, but not overpowering, aftertaste. The crust is slightly crunchy and the inside lovely and soft. I really love seedy breads, so I am pleased as punch with this one.




Cracked Pepper-Seed Bread
(Approx. 8 servings per loaf, 2 loaves)

1 package of dry yeast
2 cups warm water (110F)
1/4 cup honey
1 tbs canola oil
1 1/2 tsp salt, divided
5 1/4 cup bread flour, divided
1/2 cup wheat bran
5 tbs sunflower seed kernels, divided
5 tbs sesame seeds, divided
2 1/4 tsp cracked black pepper, divided
2 1/4 tsp cracked green pepper, divided
cooking spray
1 egg, beaten

1. Dissolve yeast in 2 cups of warm water in a large bowl. Let stand for 5 minutes. Add honey, oil and 1/2 tsp of salt, stirring with a whisk. Lightly spoon flour into measuring cups, leveling with a knife. Add 3 cups of flour and bran to yeast mixture, stirring until combined. Cover and let stand in a warm place free from drafts, 1 hour or until small bubbles appear on the surface.

2. Add remaining 1 tsp of salt, 2 cups of flour, 1/4 cup sunflower seeds, 1/4 cup sesame seeds, 1 1/2 tsp of cracked black pepper and 1 1/2 tsp of green cracked pepper; stir until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tbs at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let rise in a warm place, free from draughts, for 45min or until dough is doubled in size.

3. Gently press two fingers into dough. If indentation remains, dough has risen enough. Punch down dough, cover and let rest for 5 minutes. Divide dough in ha;f. Place each half in an 8x4 inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, for 45 minutes or until dough has doubled in size.

4. Pre-heat oven to 400F. Brush loaves with egg and sprinkle evenly with remaining 1 tbs of sunflower seeds, 1 tbs sesame seeds, 3/4 tbs black pepper and 3/4 tbs of green pepper. Bake at 400F for 35 minutes or until loaves are browned on the bottom and sound hollow when tapped.

5. Remove loaves from pans and cool on wire racks.

Focaccia Bread

As I have mentioned in previous posts, I love to cook, but baking is not my forte. And this was made so much more obvious to me today when I attempted for the first time to make my own bread...using yeast. Until now, the contact I have had with yeast was through my work as a research scientist, growing them on agar plates and using them as a means to an end. I know how to grow them, I know what they need to survive...but for the life of me, I don't know how to make them make my bread rise!! However, I believe I have made a progressive step forward today in my quest to become a (half) decent baker....albeit a small step, but I felt a sense of accomplishment when I took my focaccia bread out of the oven and it looked like it should and upon tasting...was actually pretty darn good :)

My day started with making a foamy yeast solution...the directions said put the yeast in luke warm water and wait 10 minutes for it to foam. Well, after 10 minutes, there was no foam, just a gross bowl of murky looking water with a severe lack of bubbles. Ok, I think...perhaps my idea of "luke warm" was not on the money. So, I look more carefully and the recipe gives a temperature range...so, I get out my trusty thermometer and measure my new batch of water, which is exactly 115F..great! Put in my yeast...but again, no foam, just some water that looks like I could have collected it from the lake outside of our house...blech!

Well, that was the last of my yeast, so in the car I get, drive to the supermarket, pick up more yeast and head home again. I read the back of the packet where it says that to make a foaming yeast solution,you should add some sugar....ah hah!! That makes sense to me. Yeast like to ferment things and fermentation makes bubbles, hence they must not have had any food source to become active the first 2 times...at least, this is my rationalization. So, third time is a charm...115F water, stir in the yeast and add a pinch of sugar to my mix...and sure enough, bubbles form, yeast start churning and after 10 minutes I have an active, foamy brew that I can now add to my dry ingredients.

Now, as I am no expert, I do not know if what I did was right, wrong or indifferent...but it worked. Perhaps just having a new batch of yeast made a difference, but I doubt it. Anyway, below is the recipe as is from Weight Watchers New Complete Cookbook, however if you have trouble with the yeast, you may want to follow the directions above.

So there it is, my small accomplishment in bread baking, which is enough for now, to keep me on track with my quest to be a decent baker. This bread should hopefully make an appearance in tomorrow nights dinner...if it makes it until then!!



Focaccia Bread
(Makes 12 servings)

1 envelope dry active yeast
1 cup minus 1 tbs warm water (110-115F)
2 cups + 2 tbs all purpose flour
2 tbs whole wheat flour
1 tsp salt
rosemary and salt for topping

1. In a small bowl, sprinkle yeast over water and let stand for 10min until foamy.

2. In a food processor, combine flours and salt. With machine running, scrape yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times; the dough with still be sticky.

3. Spray a large bowl with non-stick spray and place dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.

4. Spray a baking sheet with non-stick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on the baking sheets and press into a 10 inch circle. Cover loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubles in size, about 30 minutes.

5. When the dough has risen, pre-heat the oven to 425F. Without piercing the dough, make dimples all over the surface with your fingertips. Add salt and rosemary, then bake in the center of the oven until browned, about 15-20min. Serve hot or at room temperature.