#10 - If it's not Scottish, it's CRAP!

The empty beer bottles are piling up, so it's time to lay up a new batch. I was wanting a to try for a Wee Heavy, but I'm not sure whether this recipe qualifies or not.  We'll see when it's done!

This recipe is based on a Scottish Ale recipe in The Brewmaster's Bible. That recipe called for a darker malt grain, but I had to go with the darkest I could get from my supply store. It still came out with a good color, so I have high hopes for it!

Scottish Ale
10 oz dark crystal malt 90°
3 lb crushed pale ale malt
4.5 lb dry light malt extract
2 oz 4% AA Fuggles hops
Wyeast scottish ale liquid yeast packet

Mash the grains in 1 gallon of 150° water for 45 minutes. Sparge with cold water to get 4 gallons of wort. Boil the wort for 90 minutes, adding 1 3/4 oz hops at 60 minutes to end, and the other 1/4 oz at 15 minutes to the end.

Add 1 more gallon of cold water during cooling. Pitch yeast when wort has cooled to 75°.

#9 - Sundried Tomato Hummus

This past Saturday at Whole Foods, the employees had a dip contest, where each department created a dip, had someone giving samples to the customers, and handed out ballots to fill in and vote for your favorite.  There were quite a few good ones, but one of the best was "Pizza Hummus."(1)

Tonight I decided that seemed like a good choice for a light dinner, but I didn't have all the ingredients on hand the recipe called for, so I used it as a springboard to invent my own version. In all modesty(2), I think mine is even better. I have included both recipes for your enjoyment.

Pizza Hummus (courtesy of Whole Foods in Arlington TX)
1 can garbanzo beans (chickpeas)
5 tbsp garlic oil
5 tbsp lemon juice
4 oz sundried tomatoes
1/2 tsp salt
1 tbsp dried basil
1/2 cup water
1/2 container chevre goat cheese with basil & garlic(3)

Blend all ingredients until smooth.

Sundried Tomato Chickpea Dip (my version)
6 oz cooked chickpeas(4)
2 cloves garlic
2 tbsp lemon juice
2 tbsp olive oil
4 oz feta
2 oz sundried tomatoes
1/2 tsp salt
2 tsp dried basil
1/2 cup warm water

Rehydrate the sundried tomatoes in the water for 5-10 minutes. Place all the ingredients except the water into a food processor and process until well mixed. Add just enough of the water to smooth out the consistency.


In either case, serve with warm pita or naan.

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(1) Many people believe that it can't be called hummus if it lacks tahini.  I have been known to sit on both sides of that fence at various times; for the sake of argument, I'll call mine "chickpea dip", and call the one from Whole Foods by the name they gave it.
(2) Yes, I do in fact have modesty, though I try not to let it get in my way too often.
(3) Sadly, the recipe card they handed out didn't indicate the size of the container, so you'll just have to wing it.
(4) About half a can, if you aren't cooking your own beans. Make sure to drain and rinse them to get rid of whatever liquid they are canned in.

#8 - French Bread for French Onion Soup

The Farmer's Market had a good batch of sweet onions just begging to be made into soup this week, so I loaded up.  My recipe is based on this one from Good Eats, though I use a bit more broth and often can't find apple cider, so I have to substitute apple juice. I've used a number of different kinds of wine in the recipe, so it's never exactly the same twice, though it's always excellent!

Of course, French Onion Soup demands a good French style bread, so I once again consulted James Beard and found an excellent recipe. It came out perfect: a little dense with a slightly hard and chewy crust and a great flavor. Definitely a keeper!

If you're susceptible to onion-tears, chopping nearly a dozen onions may seem daunting, but in the end it's well worth it.

French Onion Soup
10 sweet onions (like Vidalias)
3 tablespoons butter
Kosher salt
2 cups white wine
10 ounces canned beef consume
10 ounces apple cider or juice (unfiltered is best)
12 ounces chicken broth
Bouquet garni(1) of thyme sprigs, bay leaf

1 loaf country style bread, cut into thick slices
grated Gruyere cheese

Slice the onions in half and cut into half-moon shapes. Heat a large(2) soup pot over medium-high heat and add the butter. Once the butter is melted, add the onions in layers, topping each layer with a bit of salt before adding the next. Cover and allow to cook for about an hour, stirring every 15 minutes.(3)

Once the onions have reduced and started to turn a nice caramel color, add the wine and boil uncovered to reduce for 10-15 minutes. Add the consumme, broth, apple cider, and herbs and simmer for another 15-20 minutes.

To serve, place a bit of cheese in an oven-safe, wide soup bowl and ladle in soup. Leave enough room to top with a slice of the bread, and add more cheese on top of the bread. Place under the broiler for 1-2 minutes to melt the cheese.(4)

The original recipe for the bread calls for an egg wash on the loaves before baking; I usually like doing that to get a crisp crust, but I left it out this time(5) and it came out just fine.


French style bread
3 1/2 oz (1 1/2 packages) dry yeast
1 tbsp sugar
2 cups warm water (about 100°)
1 tbsp salt
5-6 cups all-purpose flour

Combine the yeast, sugar, and water in your mixing bowl and allow to proof. Add the salt and the flour, one cup at a time, until you have a stiff dough. Knead additional flour in until it is no longer sticky. Place in a buttered bowl to rise until doubled in bulk, about 1 1/2 hours.

Punch down the dough, then divide and shape into two long round loaves. Place the loaves on a baking sheet sprinkled with a bit of cornmeal. Bake at 400° for 35 minutes.
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(1) A traditional bouquet garni is a bundle tied up with a bit of string, but lacking any string, I used a small cheesecloth pouch instead.
(2) Seriously. 10 onions take up a lot of space when you start out.  By the time it all reduces, you'll only be using half the pot, but initially you need the room.
(3) Don't even try to stir until the first 15 minutes are up. Don't worry about burning, the onions release a lot of water when they cook.
(4) I shouldn't have to mention this, but just to be safe: be careful when you take the bowls out of the oven, they are going to be HOT. I put the bowls all onto a baking sheet for stability and to make it easier to get them in and out of the oven. Make sure your guests know to be careful, too.
(5) OK, I forgot it.

#6.5 - Buttermilk Bread, the right way

A week ago, I wrote about a loaf of Buttermilk Whole Wheat bread that I made; it was a happy accident, in that I mistakenly used whole wheat flour instead of "hard wheat".  I tried doing it the "right" way, and while the whole wheat version was good, this version is awesome. Dorothy has even declared it better than the potato bread I bake for the holidays every year.(1)

This bread is a perfect sandwich bread, with  light texture, a good crust, and a nice flavor from the buttermilk. It's also freakishly easy to make; while you have to devote half a day to the two risings and the baking, it only takes about 15 minutes of actual effort, so you can start it before lunch, then get some chores done and have fresh bread for dinner.

I made it the first time on Tuesday, and used it for grilled cheese sandwiches for dinner. The loaf was gone by Saturday morning, when Dorothy had the last piece as toast for breakfast.  I made another loaf on Sunday so we have sandwich bread for the week.  This could easily be a new standing weekly ritual, it's that good.

Buttermilk Bread
2 packages (4 1/2 tsp) active dry yeast
1 tbsp sugar
1/2 cup warm water
1 tbsp salt
3 tbsp butter, melted
1 cup buttermilk
4 cups all purpose flour

Combine yeast, sugar, and water and allow to proof. Mix the remaining ingredients until it comes together into a dough, then add the proofed yeast mixture. If you are using a stand mixer, you will still want to knead by hand for 2-3 minutes at the end to make sure the dough comes together into a smooth ball (the dough is very dry and the stand mixer will leave it in clumps). If the yeast mixture doesn't add enough liquid to bring all of the dough together, add water a tablespoon or so at a time until it just does.

Butter a bowl, and place the dough in the bowl, turning to coat with butter, then allow to rise in a warm place until it doubles in bulk (1-2 hours). Punch down, form into a loaf, and put into a prepared loaf pan to rise again (another 1-2 hours). Bake at 375° for 40 minutes.

#7 - Potato Leek Soup

This is another dinner that came from a request by my wife. She was with me during my grocery shopping and saw some leeks. "Mmmm, potato leek soup!" said she. So into the cart went the leeks and some potatoes.

Later that week, I found myself with half a head of cabbage that needed using, and ended up roasting the potatoes with the cabbage and putting the leeks with some chicken in an Asian-style dish. So this past weekend while shopping, I once again picked up leeks and potatoes, and resolved not to let the soup get missed again.

#6 - Buttermilk Whole Wheat Bread

Part of the point of my "Fifty New Things" is to get out of culinary ruts. I love baking, but for most of the last several years, the only loaf breads I have baked have been my Unbelievable Awesome Overnight Potato Bread(1), and my Amazingly Simple Whole Wheat Molasses Bread.This weekend I pulled out my trusty Beard on Bread and started thumbing through it, looking for something to try. I ran across his recipe for "Buttermilk White Bread"(2) and thought it sounded pretty good.

#5: Lamb and Potato Curry

Last Sunday I decided it was time for something Indian. Going through my current favorite Indian cookbook, cookbynumbers indian, I found something that looked very tasty and a change of pace: Aloo Gosht, described as a "lamb and potato curry". I added a little too much broth and ended up with more of a stew than what was pictured in the book, but it was tasty nonetheless. I couldn't find the garam masala, so I had to do without, but I'm leaving it in my version here for future reference, as I think it would have been helpful to the final flavor.