Multigrain Pumpernickel Rye Bread


Multigrain Pumpernickel Rye Bread
Print Recipe
    Servings Prep Time
    1 large loaf 30 minutes
    Cook Time Passive Time
    30 minutes 1 1/2-2 hours
    Servings Prep Time
    1 large loaf 30 minutes
    Cook Time Passive Time
    30 minutes 1 1/2-2 hours
    Multigrain Pumpernickel Rye Bread
    Print Recipe
      Servings Prep Time
      1 large loaf 30 minutes
      Cook Time Passive Time
      30 minutes 1 1/2-2 hours
      Servings Prep Time
      1 large loaf 30 minutes
      Cook Time Passive Time
      30 minutes 1 1/2-2 hours
      Ingredients
      Servings: large loaf
      Instructions
      1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
      2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
      3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
      4. Preheat oven to 375℉
      5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.

      Zesty White Bean and Meatball Soup

      Zesty White Bean and Meatball Soup
      Print Recipe
      A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
        Servings
        6 people
        Servings
        6 people
        Zesty White Bean and Meatball Soup
        Print Recipe
        A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
          Servings
          6 people
          Servings
          6 people
          Ingredients
          Meatballs
          Soup
          Servings: people
          Instructions
          Meatballs
          1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
          2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
          Soup
          1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
          Recipe Notes

          Makes approximately 10 cups of soup.

          Pistachio Crusted Scallops on Brown Butter Mashed

          Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
          Pistachio Crusted Scallops on Brown Butter Mashed
          Print Recipe
          Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
            Servings Prep Time
            4 people 15 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            4 people 15 minutes
            Cook Time
            30 minutes
            Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
            Pistachio Crusted Scallops on Brown Butter Mashed
            Print Recipe
            Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
              Servings Prep Time
              4 people 15 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              4 people 15 minutes
              Cook Time
              30 minutes
              Ingredients
              Brown Butter Mashed Potatoes
              Pistachio Crusted Scallops
              Servings: people
              Instructions
              Brown Butter Mashed Potatoes
              1. In a small sauce pan over medium heat melt butter until foamy. Continue to heat until milk solids start to brown, swirling or stirring often. Once they start to brown remove from heat as they will continue to brown slightly off the heat. Set aside.
              2. In a large pot cook potatoes in salted water until fork tender, approximately 20-25 minutes depending on size. Drain well and return to low heat to dry slightly. Mashed until smooth. Add 4 Tbsp of brown butter, sour cream, milk, salt and pepper and mash until well combined and smooth. Keep warm over low heat.
              Pistachio Crusted Scallops
              1. While potatoes are cooking prepare the coating by combining pistachios, bread crumbs, salt, and pepper in a mini food processor or grinder. Pulse until small crumbs form and transfer to shallow dish. Set aside. Whisk egg with 1 Tbsp of water, set aside.
              2. Preheat a medium size non stick sauté pan over medium low heat, add oil. Dunk one flat side of scallop into egg wash and then into pistachio bread crumb mixture, pressing lightly to adhere coating. Place coating side down in pan, repeat with remaining scallops. Cook for 3 minutes, adjusting heat to attain a golden brown colour on coating. Using a flat spatula turn scallops and continue to cook for an additional 2-3 minutes or until an internal temperature of 160℉ is reached.
              3. Place a bed of brown butter mashed onto plate and top with 3-4 scallops, drizzle with brown butter and serve immediately.

              Chorizo Cheddar Bread


              Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
              Chorizo Cheddar Bread
              Print Recipe
              A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                Servings Prep Time
                16 squares 25 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                16 squares 25 minutes
                Cook Time
                30 minutes
                Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                Chorizo Cheddar Bread
                Print Recipe
                A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
                  Servings Prep Time
                  16 squares 25 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  16 squares 25 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: squares
                  Instructions
                  1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
                  2. Preheat oven to 350℉.
                  3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
                  4. In a large bowl whisk together eggs and oil. Add sour cream and spinach and stir to combine.
                  5. Add flour, baking powder, onion powder, garlic powder and salt and pepper. Whisk until combined, but do not over mix. Fold in onions, chorizo and cheddar cheese.
                  6. Spray a 15"x10" baking sheet with non-stick spray and line with parchment paper. Spread evenly onto tray and bake for 25-30 minutes until center is set.
                  7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board or cooling rack by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Slide out parchment paper and cut into squares. Serve immediately.
                  Recipe Notes

                  Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months. Rewarm thawed squares lightly in the microwave.

                  Ginger Pear Pancakes

                  Ginger Pear Pancakes
                  Print Recipe
                  A gently spiced fluffy pancake studded with fruit.
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time
                    15 minutes
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time
                    15 minutes
                    Ginger Pear Pancakes
                    Print Recipe
                    A gently spiced fluffy pancake studded with fruit.
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time
                      15 minutes
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time
                      15 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a small bowl stir together flour, baking powder, baking soda, salt and brown sugar. Set aside.
                      2. In a medium size bowl whisk egg, milk, ginger, butter and vanilla until combined. Add dry ingredients all at once and whisk until combined and smooth, but do not over mix. Cut pear into 1/4" dice and gently stir into batter.
                      3. Heat griddle to medium and drizzle with a few drops of oil. Pour approximately 1/4 cup of batter onto griddle for each pancake. Cook 2-3 minutes until the pancakes starts to bubble, flip and continue to cook for an additional 1-2 minutes. Remove pancakes as they cook and keep warm in a low oven. Serve with your favourite syrup or warmed pear preserves.
                      Recipe Notes

                      Recipe Source:  Adapted just slightly from Williams-Sonoma Ginger-Pear Pancakes.