Sorry for the delay in recipe of the week, the Pacific Northwest got an amazing storm that killed two people and knocked out power for half a million. They are getting the power fixed so I was able to get some bread, scones baked and the soup that is the recipe of the week cooked today. I'm grateful for the rain and hope it helped put out the fires that have been burning for so long.
"Beverages" the seventh book in the Retro Recipes series just got approved and is available for sale today! I will be creating it's page in the coming weeks, but go get a copy and try the Prune Milk Shake. It's delicious.
Anyway, the recipe this week is from the 40's and with the weather we have been having felt like the perfect choice. No crazy ingredients required and, for a soup, its fast to go together. I'm also giving you the recipe for my favorite soup bread. Its the one I always make if stew or soup is what's for dinner. It'd not retro, but is very good.
6 carrots, peeled and sliced
3 medium potatoes, peeled and sliced
1 medium onion, sliced
2 quarts water
paprika( used some smoked and some sweet)
4 slices smokey bacon
2 tablespoons salted butter
12 saltine crackers, crushed
Cook the bacon until crisp, set aside to drain( save the fat because it's awesome to cook with).
Place the vegetables and water in a large stock pot. Add some salt and paprika, only little bit now you can add more later. cook until the vegetables are tender. Add the bacon, butter and crushed cracker. Add more seasoning if necessary. Cook for about 10 more minutes.
Serve with a big slice of bread.
The Perfect Soup Bread
1 round loaf
2 cups bread flour
2 cups all-purpose flour
2 1/2 teaspoons instant yeast
2 teaspoons salt
1 3/4 cups warm water
2 tablespoons honey
In the bowl of an electric mixer combine the bread flour, 2 cups of the all-purpose flour, the yeast and salt.
Stir the honey into the warm water until it dissolves. Add the water to the flour and mix until it forms a dough. Turn off the mixer and let it sit for 15 minutes.
Turn the mixer back on and let the it mix for about 5 minutes, until you have a smooth elastic dough. Add the remaining flour if necessary to get the dough to clean the bowl.
Dump the dough onto a lightly floured surface and knead for a few turns.
Grease your mixer bowl, put the dough back in and turn it to oil all around it. Cover and let rise for 1 hour, or until double in size.
Turn dough out onto a floured surface and knead a few times to remove some of the air bubbles, you want some to remain so only lightly knead it. Then form it into a ball. Place it on a parchment lined lip-less baking sheet. ( You can also you a cutting board or an upside down cookie sheet, anything you can slide the loaf off of easily.
Let rise for 1 hour.
Wait about 15 minutes, then put a pizza stone in the oven and preheat to 500 degrees.
Once the bread has risen, spray it with water and slash the top of the loaf. Slide the parchment paper with the loaf on it on to the pizza stone. Set your kitchen timer for 3 minutes, spray to loaf with water using a squirt bottle every minute. Cook for another 10 minutes. Reduce the oven temperature to 400 degrees and cook for another 20-25 minutes. the loaf should sound hollow if tapped and be 200 degrees on the inside.
Let cool completely before slicing.
I have been watching show Astronaut Wives and really loving all the vintage clothes, cars and food. The series finale was Thursday so I decided to to another 60's dinner. This time it was a Gay Little Supper Party with an Italian theme. It will serve 8-10 people
Italian Spaghetti with Meat Sauce
Marinated Artichoke Hearts
Zucchini Tossed Salad
Cheese Plate with Anise Crisps
You can make the spaghetti sauce the day before and reheat it if you are short on time, but I made it all the day I served it.
You can start with the spaghetti sauce because it's always better to let it simmer for as long as possible.
Spaghetti with Meat Sauce
2 pounds ground beef
1 medium onion, chopped
1 green pepper, chopped
30 ounces canned tomato sauce
24 ounces canned tomato paste
3 cups water
7 1/2 ounces sliced pitted olives, drained
2 envelopes mushroom spaghetti mix
1 tablespoon sugar
1 teaspoon dried oregano
2 cloves garlic, crushed
1 bay leaf, crumbled
16 ounces spaghetti noodles
Cook the ground beef, onions and green peppers until the meat is cooked and the vegetables are soft, add all the remaining ingredients, except the noodles, and cook for at least 2 hours.
2/3 cup sugar
1 teaspoon anise seeds
1 cup all purpose flour
Preheat oven to 375 degrees.
Grease a 9x5 loaf pan.
Beat together the eggs and sugar until light and fluffy, add the seeds. Stir in the flour and our into the prepared loaf pan.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool, remove from the loaf pan and slice into 1/4 inch thick slices. Lay out on a greased baking sheet and bake for 3-4 minutes, turn the crisps over and bake for 3-4 more minutes. They should be a delicate brown around the edges.
Set those aside and start the
1 package active dry yeast
3/4 cup warm water
2 1/2 cups Bisquick
1/4 cup butter, melted
Brush half the butter into a 13x9 inch casserole dish.
Combine the yeast, water and Bisquick and beat until well combined. Turn out onto a floured surface and knead until you have a smooth, workable dough. Divide dough into 16 and roll into 9 inch long pieces place in the casserole dish and brush in the remaining butter, sprinkle with garlic salt.
Cover and let rise for 1 hour.
Preheat oven to 425 degrees.
Bake for 15 minutes. Turn off the oven and the the breadsticks stay in for another 15 minutes.
Time to prep your salad
Zucchini Tossed Salad
1 head iceberg lettuce, torn into bite sized pieces
1 head Romaine lettuce, torn into bite sized pieces
2 medium zucchini, sliced
1 cup sliced radishes
2 tablespoons sliced green
Your going to need a big bowl for this salad, it's huge.
Toss together the ingredients. Chill until ready to serve.
2 tablespoons tarragon vinegar
1 1/2 teaspoons salt
1 clove garlic, crushed
3 tablespoons oil
In a small bowl, combine the vinegar, salt, garlic, pepper and MSG.
This salad wilts incredibly quickly so don't dress it until right before service.
To dress, toss the salad with the oil until it all glistens. Pour over the vinegar mixture and toss.
All you have left to do is cook your spaghetti noodles, arrange the artichoke hearts for serving and prepare your cheese plate. You should use a variety of cheeses, fruits and nuts. Arrange with the anise crisps and any other cracker of choice. Grate some Parmesan for your spaghetti while your at it.
Now open the wine, brew some coffee and enjoy your guests.
Have a great weekend everyone and let me know what you think of the new site, I would love some feedback.
This is the new page. What do you think? I'm hoping this makes it easier for you to find what you're looking for and for us to stay in touch. Follow the links, explore let me know what you like. right now the links in the recipe archives don't work, but they will in just a couple days. I'm going to be finishing the set up for the mailing list so you you always get the latest recipes as soon as they come out. It will be changing a little as we go along and I work on fine tuning it, but I think its a major improvement.