Pepperoni Loaf - March 2009 - Sara

I’ve started making bread as of late. It is mighty delicious. I decided it would be more delicious if I added things to it. Hence, I began my “Pepperoni Loaf”.

I used the Betty Crocker Basic White Bread recipe. (Below is the halfed recipe as I did not need two loaves):

1 package quick rise yeast

1/3 cup warm water for dissolving yeast

1 1/3 cup warm water

2 tbsp sugar

1/2 tbsp salt

1 1/2 butter/shortening (I usually melt the butter)

5 cups flour (approx. depending on flour type & climate)

Fillings:

Pepperoni, Provolone, Mozzarella shredded, Roasted Garlic, Oregano, Basil, Thyme

Instructions:

Dissolve yeast into 1/3 cup warm water for approx. 10 minutes. Mix 2 ½ cups of the flour and all of the remaining ingredients (including the yeast mixture) into a bowl. Once that is well mixed, kind of like a batter, I add ½ cups of flour until the dough is easy to handle (usually adds another 2 ½ cups). Thankfully, I have a Kitchenaid Mixer. I stick the ball on the dough hook for approx. 5 – 10 minutes for kneading. If it starts to break apart, I stop the mixer and kind of reball and reflour and start back up. Once that’s done, I hand knead for a minute or two. Oil a large bowl (I favor olive oil) lightly coat your dough ball and cover the bowl with a towel. Let it rise for about an hour.

** I usually microwave some water for about 90 seconds to get the microwave nice and humid and then set my bowl inside for rising.

After an hour, the dough should have doubled in size, turn it out onto a floured surface and roll out to about 11 (or whatever your loaf pan size) by 18 inches.

I roasted garlic some garlic, which was pretty neat. I peeled the paper off the garlic head, cut off a bit of the top, filled with a bit of olive oil, wrapped in aluminum foil and baked for approx. 45 minutes at 400 degrees. I made this cool paste when you squeezed the clove that I covered the dough with.

I rubbed in a mixture of oregano, basil and thyme. I then laid down pepperoni on half and vegetarian pepperoni on the other half for the guy who committed “The Atrocity” (ironic huh?). I topped with strips of provolone and shredded mozzarella.

Rolled it into a log, tucked the ends under and plopped into an oiled 11X5 inch pan, and coated it with melted butter. Covered it with a towel, and then back into the humid microwave for another hour of rising.

Baked it in a preheated 425 degree oven for about 35 minutes (could’ve gone a little longer, the very center was still kinda doughy).

(First image is after final rising)

It was very tasty! It was also good with marinara for dipping sauce. A few minor improvements: I think I will add fresh garlic next time. Roasted garlic is awesome, but I really, really like garlic and roasted garlic is milder than fresh. I will also add a bit more cheese. And, I think I should have let it cook for a bit longer, I was afraid of burning it. I think next time I will cover with aluminum foil after 30 minutes and leave it in for a total of 45 minutes. Next time, I’m hoping for pepperoni perfection!

I must mention my failed attempt at a “Biscuits and Gravy Loaf”. It was too big and didn’t cook all the way through. It taught me valuable lessons about what you can and cannot do with biscuits and gravy. I allowed an afternoon of grieving time and moved on. R.I.P. Biscuits and Gravy Loaf.

Pepperoni Loaf - March 2009 - Sara

I’ve started making bread as of late. It is mighty delicious. I decided it would be more delicious if I added things to it. Hence, I began my “Pepperoni Loaf”.

I used the Betty Crocker Basic White Bread recipe. (Below is the halfed recipe as I did not need two loaves):

1 package quick rise yeast

1/3 cup warm water for dissolving yeast

1 1/3 cup warm water

2 tbsp sugar

1/2 tbsp salt

1 1/2 butter/shortening (I usually melt the butter)

5 cups flour (approx. depending on flour type & climate)

Fillings:

Pepperoni, Provolone, Mozzarella shredded, Roasted Garlic, Oregano, Basil, Thyme

Instructions:

Dissolve yeast into 1/3 cup warm water for approx. 10 minutes. Mix 2 ½ cups of the flour and all of the remaining ingredients (including the yeast mixture) into a bowl. Once that is well mixed, kind of like a batter, I add ½ cups of flour until the dough is easy to handle (usually adds another 2 ½ cups). Thankfully, I have a Kitchenaid Mixer. I stick the ball on the dough hook for approx. 5 – 10 minutes for kneading. If it starts to break apart, I stop the mixer and kind of reball and reflour and start back up. Once that’s done, I hand knead for a minute or two. Oil a large bowl (I favor olive oil) lightly coat your dough ball and cover the bowl with a towel. Let it rise for about an hour.

** I usually microwave some water for about 90 seconds to get the microwave nice and humid and then set my bowl inside for rising.

After an hour, the dough should have doubled in size, turn it out onto a floured surface and roll out to about 11 (or whatever your loaf pan size) by 18 inches.

I roasted garlic some garlic, which was pretty neat. I peeled the paper off the garlic head, cut off a bit of the top, filled with a bit of olive oil, wrapped in aluminum foil and baked for approx. 45 minutes at 400 degrees. I made this cool paste when you squeezed the clove that I covered the dough with.

I rubbed in a mixture of oregano, basil and thyme. I then laid down pepperoni on half and vegetarian pepperoni on the other half for the guy who committed “The Atrocity” (ironic huh?). I topped with strips of provolone and shredded mozzarella.

Rolled it into a log, tucked the ends under and plopped into an oiled 11X5 inch pan, and coated it with melted butter. Covered it with a towel, and then back into the humid microwave for another hour of rising.

Baked it in a preheated 425 degree oven for about 35 minutes (could’ve gone a little longer, the very center was still kinda doughy).

(First image is after final rising)

It was very tasty! It was also good with marinara for dipping sauce. A few minor improvements: I think I will add fresh garlic next time. Roasted garlic is awesome, but I really, really like garlic and roasted garlic is milder than fresh. I will also add a bit more cheese. And, I think I should have let it cook for a bit longer, I was afraid of burning it. I think next time I will cover with aluminum foil after 30 minutes and leave it in for a total of 45 minutes. Next time, I’m hoping for pepperoni perfection!

I must mention my failed attempt at a “Biscuits and Gravy Loaf”. It was too big and didn’t cook all the way through. It taught me valuable lessons about what you can and cannot do with biscuits and gravy. I allowed an afternoon of grieving time and moved on. R.I.P. Biscuits and Gravy Loaf.

Roasted Vegetable Terrine

I decided I wanted to try a few new things with this challenge. I did three things that I either have never done or haven't done much. I don't roast vegetables often, I've never worked with whole artichokes, and I typically follow a recipe for the most part. With this challenge, I made it up as I went along. It was fun although rather time intensive.


Here is what I started out with: plum tomatoes, asparagus, red and yellow bell peppers, mushrooms, spinach, zucchini, and whole artichokes. The idea was to roast (tomatoes, asparagus, peppers, zucchini) or saute (spinach, mushrooms, & artichokes) all the veggies and then create a layered terrine with a goat cheese mixture as the glue holding it all together.

I preheated the oven to 400 degrees and started roasting. First, I cut the tomatoes in half lengthwise, drizzled them with olive oil, and added a little salt & pepper. I threw them in the oven for about an hour shaking the pan and turning it occasionally. At the same time, I roasted the asparagus with some olive oil, salt & pepper for about 10 minutes. Once the asparagus was done, I threw the peppers into the oven (no olive oil or anything). I left them in for about 40 minutes turning them in the pan occasionally. When I took the peppers out, I threw them in a bowl covered with a cloth for about 10 minutes so they could begin to sweat their skins off. I then peeled the skins off the peppers removing the tops, ribs and seeds.

While the tomatoes and peppers were roasting, I sliced cremini mushrooms and sauteed them with a little butter and olive oil in a pan. After that I sauteed the spinach in a little olive oil with some garlic and a dash of salt. I also cut the zucchini lengthwise in thin slices and laid them flat in one layer in a roasting pan. I drizzled them with a little olive oil and some lemon juice. When the tomatoes and peppers were done, I threw them in the oven for about 15 minutes flipping once midway.

During this time, I also worked with the artichokes a bit. I had to read the instructions on the packaging because I've never worked with whole artichokes before despite the fact that artichokes are one of my favorite foods. It required a lot of peeling. You peel the layers down until you've peeled all of the green off. Then you chop off the top third of it and throw it into a bowl of water with lemon juice to prevent browning. I think I should have probably put more lemon as they did still turn a little brown on me. When I was done with all of them, I threw them into a pan and sauteed them with olive oil for about 8 minutes. When I tasted them, I thought, this isn't what artichokes taste like! And I of course realized that what I'm accustomed to is marinated artichokes. So, I threw the sauteed artichokes into a bowl with a little white wine vinegar and some salt. Initially that just made them salty and vinegary. But after they sat there a bit, they got better. But ultimately, I decided I didn't think they would really add to the dish, so I omitted them. Oh, well. Now I know how to peel an artichoke. I'll probably stick with the canned variety though.

Once all of the roasting and sautéing was done, it was time to get the goat cheese mixture together. I knew from the get go I wanted to use fresh thyme. So I threw that in and mashed it together. But then I thought it needed something more, so I thought I would add a shallot. But I didn't like the idea of having the crunchiness of a shallot. So, I decided that I would caramelize them sautéing them with a little butter and sugar. Once done, I tossed them in with the goat cheese and mixed it up.

Now to put it all together. First I put plastic wrap inside the loaf pan to make it easier to get the terrine out in one piece. Then I started layering. First, asparagus, then the crumbled goat cheese mixture, next roasted tomatoes, goat cheese, mushrooms, goat cheese, spinach, goat cheese, red peppers, goat cheese, yellow peppers, goat cheese, and last, zucchini. After each veggie, I pressed the loaf down firmly to pack it tight. After the last layer, I wrapped it in plastic wrap and put it in the fridge overnight.

Today, it was time to see how it turned out. First I made a quick dressing with lemon juice, olive oil, shallots, thyme, salt and pepper. I had planned on using pistachio oil for the dressing which is why it is in the initial picture. But I worried that the flavor would overpower everything so I changed my mind.

The moment of truth.









It turned out, although not as pretty as I would have hoped. Looks a little messy.









I was a little worried about it staying together while I cut it.














But it held together pretty well. And on top of some spring mix with a little lemon dressing, it looks pretty good. It tastes even better.

Conclusion: If you have a bunch of roasted veggies on hand, try this. Otherwise it's a lot of work; might not be worth the time.

Roasted Vegetable Terrine

I decided I wanted to try a few new things with this challenge. I did three things that I either have never done or haven't done much. I don't roast vegetables often, I've never worked with whole artichokes, and I typically follow a recipe for the most part. With this challenge, I made it up as I went along. It was fun although rather time intensive.


Here is what I started out with: plum tomatoes, asparagus, red and yellow bell peppers, mushrooms, spinach, zucchini, and whole artichokes. The idea was to roast (tomatoes, asparagus, peppers, zucchini) or saute (spinach, mushrooms, & artichokes) all the veggies and then create a layered terrine with a goat cheese mixture as the glue holding it all together.

I preheated the oven to 400 degrees and started roasting. First, I cut the tomatoes in half lengthwise, drizzled them with olive oil, and added a little salt & pepper. I threw them in the oven for about an hour shaking the pan and turning it occasionally. At the same time, I roasted the asparagus with some olive oil, salt & pepper for about 10 minutes. Once the asparagus was done, I threw the peppers into the oven (no olive oil or anything). I left them in for about 40 minutes turning them in the pan occasionally. When I took the peppers out, I threw them in a bowl covered with a cloth for about 10 minutes so they could begin to sweat their skins off. I then peeled the skins off the peppers removing the tops, ribs and seeds.

While the tomatoes and peppers were roasting, I sliced cremini mushrooms and sauteed them with a little butter and olive oil in a pan. After that I sauteed the spinach in a little olive oil with some garlic and a dash of salt. I also cut the zucchini lengthwise in thin slices and laid them flat in one layer in a roasting pan. I drizzled them with a little olive oil and some lemon juice. When the tomatoes and peppers were done, I threw them in the oven for about 15 minutes flipping once midway.

During this time, I also worked with the artichokes a bit. I had to read the instructions on the packaging because I've never worked with whole artichokes before despite the fact that artichokes are one of my favorite foods. It required a lot of peeling. You peel the layers down until you've peeled all of the green off. Then you chop off the top third of it and throw it into a bowl of water with lemon juice to prevent browning. I think I should have probably put more lemon as they did still turn a little brown on me. When I was done with all of them, I threw them into a pan and sauteed them with olive oil for about 8 minutes. When I tasted them, I thought, this isn't what artichokes taste like! And I of course realized that what I'm accustomed to is marinated artichokes. So, I threw the sauteed artichokes into a bowl with a little white wine vinegar and some salt. Initially that just made them salty and vinegary. But after they sat there a bit, they got better. But ultimately, I decided I didn't think they would really add to the dish, so I omitted them. Oh, well. Now I know how to peel an artichoke. I'll probably stick with the canned variety though.

Once all of the roasting and sautéing was done, it was time to get the goat cheese mixture together. I knew from the get go I wanted to use fresh thyme. So I threw that in and mashed it together. But then I thought it needed something more, so I thought I would add a shallot. But I didn't like the idea of having the crunchiness of a shallot. So, I decided that I would caramelize them sautéing them with a little butter and sugar. Once done, I tossed them in with the goat cheese and mixed it up.

Now to put it all together. First I put plastic wrap inside the loaf pan to make it easier to get the terrine out in one piece. Then I started layering. First, asparagus, then the crumbled goat cheese mixture, next roasted tomatoes, goat cheese, mushrooms, goat cheese, spinach, goat cheese, red peppers, goat cheese, yellow peppers, goat cheese, and last, zucchini. After each veggie, I pressed the loaf down firmly to pack it tight. After the last layer, I wrapped it in plastic wrap and put it in the fridge overnight.

Today, it was time to see how it turned out. First I made a quick dressing with lemon juice, olive oil, shallots, thyme, salt and pepper. I had planned on using pistachio oil for the dressing which is why it is in the initial picture. But I worried that the flavor would overpower everything so I changed my mind.

The moment of truth.









It turned out, although not as pretty as I would have hoped. Looks a little messy.









I was a little worried about it staying together while I cut it.














But it held together pretty well. And on top of some spring mix with a little lemon dressing, it looks pretty good. It tastes even better.

Conclusion: If you have a bunch of roasted veggies on hand, try this. Otherwise it's a lot of work; might not be worth the time.

Boley's Salmon Loaf

I would like to start with a disclaimer that I don't cook. So regardless of the voting, the fact that I even had basic ingredients and could follow a recipe makes me a winner. That said, I think I did pretty well. At least I didn't have to feed my concoction to the dog :)

Salmon Loaf



Here are my basic ingredients: salmon, milk, onion, eggs, bread crumbs and flavorings.

I made my own bread crumbs first:




Then combined all the ingredients:


I noticed halfway through mixing the ingredients that something was staring back at me. If you look closely, you can make out a hoot owl.

Continued:



Some changes I made from the recipe were that I used wheat bread crumbs and added different spices. I used some lemon pepper for taste. I used basil instead of dill and added a bunch of regular pepper.

Here's the loaf after coming out of the oven, 350 degrees for 45 minutes:



Now comes the most important part. Presentation. Some people make a lot of money making crappy food, but they present it well. Unfortunately, I have limited presentation skills. But I did manage to rest the loaf on a bed of greens, top off with some lemon juice and some parsley. Here's the finished product:



VERDICT

Pretty freakin' good, considering it's a fish in loaf form. I think Pam and I were both pretty skeptical considering when I put it in the loaf pan it looked like ham salad, which, if you are familiar with ham salad, is not at all appealing. We at it with some mixed greens and baked sweet potatoes. It's not something we would make every week, but it was surprisingly tasty. Below you can see Pam pleasantly surprised, as well as Lucky, who really was dismayed that we wouldn't let him have any.