2 cups all purpose flour (yesterday I used bread flour it was all I had)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoons salt
1/2 cup canola oil
1 1/2 cups white sugar
1 large egg
1 cup puréed pumpkin (15 oz)
1 cup sourdough starter-( fed within the last week and you have to let it warm up from out of your refrigerator for at least two hours)
1 tsp. vanilla
3/4 cup or even 1 cup chopped walnuts
1/2 cup flaked coconut or raisins
1 tablespoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground ginger
1 teaspoon ground cardamom
Directions: Mix all wet ingredients except for sourdough starter.
Add spices. If you don’t like as many spices in a pumpkin bread as I do just decrease it. I am a cinnamon fiend I love cinnamon.
Stir in sourdough starter.
Stir in dry ingredients until just mixed. everything has to be incorporated so you’re just going to have to pay attention. I do this by hand not with a mixer.
Pour into a lightly greased Bundt pan and bake at 350° for approximately one hour. I use a metal skewer the skinny kind like you used to close the back of a turkey to test to see if the baking is complete. Toothpick or skewer should come out clean.
Cool in pan at least 25 minutes before removing from pan.
My final COVID-19 cooking note is if you can find canned pumpkin at a reasonable price by it because the prices attached to it now are absurd.
I made 3 quarts of chicken bone broth in my small Instant Pot. I had a chicken carcass I had frozen along with some gizzards from another roast chicken. To that I added celery, curry powder, salt, onion powder. Salt and pepper to taste.
I strained the broth and put it in my old Dansk dutch oven with two squash I had roasted in the oven (one was a spaghetti squash and one was an butternut squash.)
I also roasted two ears of sweet corn and took it off the cob and added it.
In addition I added two little Serano peppers from the garden with the stems cut off and cut in half and one sweet onion and threw it into the pot with a little chunk of turmeric and a little chunk of ginger and more curry powder.
When everything cooked down a little I cooled the broth slightly and puréed with my hand immersion blender and add 1 can of light coconut milk.
It is refrigerated for a couple of days and I will then reheat and serve.
So it’s no secret I love Chef Paul Marshall‘s food at Farm Boy Fresh. But seriously? His BBQ brisket is like a religious experience. I never understood why people love BBQ brisket until I tried his.
And even in the rain, the brisket sandwich is off the hook. I like mine messing with tradition on a brioche bun. My husband prefers old school white bread.
Farm Boy Fresh is located at 7 Lancaster Avenue in Malvern at the Sunoco Station. You can place an order through Toast Tab and pay in advance if you like. I recommend that because this barbecue is extraordinarily popular and they do run out.
If you go don’t forget to taste the little pies. My new favorite is the mini pecan pie! Oh and I hear he might be smoking his own turkeys at some point.
And what you see in 1st photo above? That was my sandwich today!
Every time around this year and even into the winter my late father would make a soup. It was a pure peasant soup. It would be based around what he found fresh down on 9th street at the Italian market and from the local merchants there.
The soup would have cabbage, potatoes or turnips, onion, celery, carrots, tomatoes, fresh herbs, beans, and something cured like a small salami – a cured sausage. He liked soppressata. He would cut it into little chunks or rounds.
We were over at a friend’s house the other day and they have this amazing kitchen garden like I dream about but have no room for. So they gave us a bunch of fresh vegetables including Swiss Chard and fresh kale. Today’s vegetable box from Doorstep Dairy had a beautiful purple cabbage. So I knew I was making soup even though it’s somewhat humid out.
My father would often use a beef stock base but a lot of the time it was a chicken stock base. So last night’s roast chicken carcass went into the instant pot this morning to make bone broth. I also tossed in a little salt and pepper and zaatar spice blend.
While bone broth was cooking and cooling I chopped up all the vegetables. I threw them into my big Great Jones “Big Deal” pot. I really love their cookware and I have a few pieces now. I added a few cups of water, maybe four. I added salt and pepper and some fresh herbs. This morning I had picked basil, thyme, sage so that is what I used.
I left the vegetables almost completely covered on low and just let them cook down for probably 60 minutes. The tomatoes I used were a bunch of fresh cherry tomatoes from the garden. Probably about enough to fit in a pint container but I halved them. When the bone broth was finished (I just hit the setting for broth or soup) I fished out all the bones and the gizzards and disposed of them and added the broth to the pot.
Then I added a chopped up a small whole dry salami that I had purchased at the Tasty Table Market & Catering in Berwyn. After that I drained two cans of beans and tossed those in. You can use whatever canned beans you like. Things like cannellini beans, pinto beans, even black-eyed peas.
Now the soup sits on a simmer until some point this afternoon when I will start to cool it down and put into containers. Some I will freeze and some I will use now.
I have to tell you the soup smells really good. And it’s also a smell that I have memories of. Of course I’m a little more about cleaning up the kitchen as I go along then my father was and when he would make one of these soups it would look like a bomb exploded in the kitchen afterwards.
This soup is always best when it sits for a couple of days and then you heat it up because it gives a chance for the flavors to completely meld . All you do is serve it with a little crusty bread for the table and some grated cheese on top. It’s a basic peasant soup and it’s loaded with vegetables and you don’t really need anything else.
I hope you can follow along as to how I made this. There is no formal recipe it’s just some thing that my father made and his mother made and who knows how many other relatives in his family made.
I used my small Instant Pot to make the bone broth if you are curious about how much chicken broth to add. The small Instant Pot makes 3 quarts of broth. Now the soup condenses and cooks down because I let it simmer on a very low setting for a few hours.
You know I can never do a recipe straight, so I will let you know that to my brine I added pickling spice and dill. And a little red pepper flakes because I want hot peppers. I processed them in a hot water bath and I had brine left over for five small jars of pickled tomatoes. I just used the same brine but threw in dill and basil into each jar for the tomatoes.
I don’t know how everything will taste when everything is all pickled up, but I can tell you the brine smelled awesome.
Of course I didn’t pay attention while handling my chili peppers and my hands feel slightly as if they are on fire and I won’t be touching my face anytime soon.
Something I did not expect this year is how much canning supplies have gone up in price since COVID-19 came to visit. We have paid a premium for so much for so many months. But I am guessing that a lot of people are almost homesteading because we’re all home so much more.
I may do more pickled tomatoes as it gets in to fall but I have to decide if I am making apple butter or some kind of a jam this year. Ideally I would like to do fig preserves but I don’t know if any of my friends will have extra figs I can buy from them yet, or if I will be able to source them locally at a farmers market.
When you pickle things they look so lovely in the jar. I know that sounds weird but they just look nice.
1 cup unfed sourdough starter, at room temperature (if you store your starter in the fridge, just let it sit out for about an hour before starting)
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup plain yogurt
1 to 1 1/2 cups mashed ripe banana (I used three large bananas)
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
for the glaze (optional):
2 tablespoons melted butter
1 cup confectioners’ sugar
1 – 2 tablespoons milk
Preheat oven to 350 degrees and generously spray a Bundt pan (you can use a 9″ x 13″ pan if you would prefer). In a medium sized mixing bowl, combine the sourdough starter, mashed bananas, oil, yogurt, egg and vanilla. Mix together until everything is fully combined. In a (separate) large mixing bowl, whisk together flour, salt, baking soda, sugar and spices. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. (The recipe offers a cooking time of 35-40 minutes if you are using a 9″ x 13″ pan.) Allow the cake to cool in the pan (on a cooling rack) for about 10 minutes, then turn the cake out onto the rack itself and allow it to cool completely. To prepare the glaze, mix the melted butter and confectioners’ sugar in a bowl, then slowly add enough milk to make a smooth, flowing glaze. Stir very well to ensure that you have removed all of the lumps. Once the cake is completely cool, use a spoon to drizzle on the glaze.
So since March, you all know I have been learning about bread, specifically sourdough (read this post and this post). It has been quite the process and learning curve.
Bread is literally a science to learn, and it’s also trial and error. as I said to my friend Chad who owns the Master‘s Baker in West Chester yesterday it is a fascinating process to see how things like even the weather affects your bread baking.
I am now working with two strains of sourdough starter. One came from my friend Tracey Deschaine who owns Dixie Picnic in Malvern, and the other strain comes from San Francisco and has a very old strain of starter. As in more than a century old. You can find these strains from places like San Francisco and Europe and I wanted to try one just to see.
So what I’ve discovered in my learning curve here is I like the San Francisco instructions better for feeding the starter, but I use Tracey‘s recipe for making a loaf of bread. The difference between the San Francisco and local instructions for feeding the starter is they suggest you use distilled water. So I’ve been using distilled water. It seems to make a difference. We are on a well here and there are a lot of minerals in the water.
When I make up my dough I use half San Francisco starter and half Dixie Picnic starter. They both live in my refrigerator side-by-side like thing one and thing two when I am not feeding them or using them up to bake with. I’ve also discovered that getting my starter out the night before I wish to prepare dough is more effective.
I don’t know if this is all right or wrong but I am feeling way way through and it’s nice to be conquering my fear of bread making. Because before this I didn’t think I could do it.
But I am discovering I can and it’s kind of fun!
Next up? Learning how to make other kinds of bread. My husband gave me this awesome bread cookbook for a present. It’s called Flour, Water, Salt, Yeast. It’s an awesome book.
Stay cool today and I hope everyone’s enjoying the holiday weekend. Thanks for stopping by!
Let me start by saying Farm Boy Fresh is on Toast Tab now. And in our COVID19 world you can order BBQ ahead for pick-up the next day. Yes next day. BBQ like this is an art form, trust me. They are weekends right now until Pennsylvania truly opens up.
Back to the beginning.
You all know I love the food from Farm Boy Fresh. And I had just started going there when stay at home orders and COVID19 hit. So I have been waiting. Last week I found out that Chef Paul Marshall was taking barbecue orders and I thought it would make a perfect Father’s Day treat for my husband. So I placed an order for brisket, ribs, chicken, sides and they should be illegal little key lime pies.
I went at my pick up time with my husband and our food was ready and waiting for us. We had a chance to visit with Paul and his lovely wife Julie, and oh my there is no barbecue in this area like his.
My husband was barely in the house sampling it and declared it “superior“ to anything else around here. I love barbecue when it’s good but we haven’t had any really good barbecue in years in this area right or wrong. Farm Boy Fresh has just elevated BBQ to the next level. (Guy Fieri are you listening? You might want to visit in your shiny red car.)
I am just sharing about Farm Boy Fresh again because I love their food. I want everyone to know that because a lot bloggers are compensated and I am not. I am just a happy customer of Farm Boy Fresh.
I will close with saying now I understand why people say good barbecue brisket is like a religious experience.
I hope you will place an order and enjoy the old-fashioned but never out of style tastes of summer. And let Chef Paul know that you read about Farm Boy Fresh on this blog!
Farm Boy Fresh. Located at the Sunoco at 7 Lancaster Avenue, Malvern PA19355.
Please note that for now until everything opens up in Pennsylvania, Farm Boy Fresh is open weekends 9 AM to 2 PM. And yes proper social distancing is being observed in my opinion. Find them on Facebook if you have questions.
So after I had done my morning running around the house I took the sourdough loaf of dough that was resting in the refrigerator out and let it sit. (for those just picking this up now see sourdough day one and sourdough day two)
So the dough, as my friend Tracey promised, doubled in size as it warmed up on the kitchen counter. As further to her instructions I preheated the oven to 500°.
When the oven was heated properly I quickly did slashes in the top of my loaf with a sharp knife like Tracey had instructed and threw it into the oven quickly and reduced the heat to 450° and baked for 30 minutes.
Well oh my goodness, I made sourdough bread! And it’s delicious! I couldn’t resist tasting and we will be having it with spaghetti and meatballs for dinner! I know I am not the first person in the world to make homemade bread but it took me a long time to get to this point and I am thrilled that I can do this!
I will be honest and say it took me almost a month to get fresh flour. Everyone has been sold out of it and even King Arthur is on a backlog for catalog ordering. But because of the generosity of Tracey some of us have been able to buy it when needed.
I actually have made bread before. Even focaccia. I took a baking class with Patricia Polin the pastry chef at The Master’s Baker. But I didn’t venture into bread making solo until now. Bread is like a fun science experiment!
So I used the food scale just like Patricia and Tracey taught me and measured out:
10 oz. of sourdough starter
8 oz. warm water
1 lb. bread flour
1.5 oz. of canola oil. (Tracey calls for Crisco but never use it so I don’t have it)
1.5 ounces of oil ends up being 9 teaspoons.
So I followed Tracey‘s instructions and first I mixed the water and starter and then I added the rest. I mixed the dough until it came together and was smooth and pliable in the bowl. I then let it rest covered with a linen towel at room temperature for about 10 minutes.
Then Tracey‘s recipe asks for 0.5 oz (0.8 TBSP) of salt. That’s roughly 2.4 teaspoons. I mixed the salt into the dough and kneaded until the salt was all incorporated and the dough was once again smooth. You can feel the little granules of salt and when you stop feeling them it’s mixed.
I then took my dough and put it in a clean lightly oiled second mixing bowl and covered it with saran wrap. It will sit there and rise at room temperature for about eight hours until I take the next step.
I also decided to grow my starter again today so I could just bake next week again. The last picture in this post will show you that my bread is already starting to grow in size.
What I will do later is shape the dough and de-gas it, i.e. punch it down to remove large air bubbles. Then it will rest on a cookie sheet covered with the saran wrap I use to cover the ball this morning until tomorrow in the refrigerator. Then I bring it out to start the final process before baking.
So stay tuned and fingers crossed that I can do this right and make Tracey proud!