And They're Off!
Tuesday, November 15
Monday, November 14
Sunday, November 13
Beyond Easy Beer Bread Recipe: A Warm Crusty Loaf in Under an Hour
Homemade Beer Bread with Sharp Cheddar & Fresh Dill
Click here for my Whole Wheat Beer Bread recipe.
Click here to read about my Onion Rye Beer Bread.
Ready to try baking yeast bread? Check out my Ten Tips For Better Bread, and then try my super popular Farmhouse White, an easy basic white sandwich bread recipe that's perfect for beginning bread bakers and can be adapted in all sorts of ways.
When it comes to minimum input and maximum output in the kitchen, beer bread is about as good as it gets. Five minutes of work reward you with a heavenly aroma wafting through the house and a warm, crusty loaf in under an hour.
I once made beer bread for a cooking class called Cozy Breads and Soups, and even after watching me make it, several people could still hardly believe how easy it was to put together—and how good it tasted.
Beer bread is delicious warm or at room temperature and goes well with just about anything. You can even use it to make sandwiches. A thick slice of leftover beer bread popped in the toaster and slathered with butter is a wonderful thing. It also freezes beautifully. (If you're not planning to serve your beer bread right away, keep in mind that the flavor of any herbs you add may intensify over time.)
There are endless flavor variations of beer bread possible; simply add whatever you desire to the basic dry mix. Try experimenting with different beers and ales, too. A darker beer will give you a deeper flavor. You can even make it with non-alcoholic beer.
For this loaf I used a bottle of our homebrewed Irish light lager, along with fresh dill and finely grated sharp cheddar cheese. The combination was inspired by the hardy volunteer dill in my organic heirloom kitchen garden.
Many people first taste beer bread that was made from a mix. Then they start wondering if they can make their own beer bread from scratch. The answer is yes! In about five minutes.
In fact, once you realize just how few ingredients there are in basic beer bread—flour, sugar, salt, baking powder, & beer—it's difficult to believe that anyone would have the nerve to market beer bread mix. And yet I've seen packages of it selling for up to eight dollars.
Onion Un-Rye Beer Bread (recipe here)
That said, why not make up a few batches of your own signature homemade beer bread mix to give as gifts? Just tuck a zipper bag of the dry mix into a colorful tin (or even a brown paper bag tied with a festive ribbon) and voila!—a charming, scrumptious gift suitable for practically any occasion. Include baking instructions written or printed out on a simple card; all they have to do is stir a 12-ounce bottle of beer into the mix, spread it in a pan, and pop it in the oven.
For an even niftier gift, create an all-in-one Beer Bread Kit: nestle the beer bread mix and a bottle of beer in a nice pan. I love my my Chicago Metallic commercial loaf pans (shown in the photo above). I've been using them for years for baking everything from yeast breads, like my popular Farmhouse White, to loaf cakes, such as this Easy Orange Yogurt Loaf Cake and this Lemon Coconut Quick Bread, which is heavenly when toasted. I also really like USA Pan loaf pans.
And if the recipient of your Beer Bread Kit is a very dear friend, you might even consider sharing the recipe for the mix. Or you can just keep it to yourself for a while. It's not like it'll be any trouble to make them some more.
Farmgirl Susan's Beyond Easy Dill & Cheddar Beer Bread Recipe
Makes one 8-inch loaf
**Click here to print this recipe**
The optional egg glaze gives the top a beautiful, dark golden color. As always, I encourage you to seek out local and organic ingredients. They really do make a difference.
Ingredients:
Basic Beer Bread Mix:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder (make sure it's fresh!)
1 teaspoon salt
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer
Optional glaze: 1 egg & 2 teaspoons water, beaten
Instructions:
Heat the oven to 375°. Combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.
Spread in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.
Flavor Variations (also see the comments section at the end of this post for lots more beer bread flavor inspiration):
Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.
Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.
Rosemary & Feta (courtesy of my bread baking buddy, Beth—see her recipe, which includes metric measurements, here): Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.
Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or pecorino romano cheese to the basic mix.
Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of—just use your imagination.
Still hungry? You'll find links to all of my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, the freshly baked foodie farm blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres.
Weekend Herb Blogging #6
Volunteer Dill Coming Up Among The Escarole (Yippee!)
Dill is a versatile herb that is easy to grow and a vigorous self-seeder. Plant it once, and you may never have to sow seeds again. It is a wonderful addition to any kitchen garden.
So what did I make with my surprise bounty of dill? Click here to find out. And don't forget the Weekend Herb Blogging roundup on Sunday night at Kalyn's Kitchen.
Saturday, November 12
Weekend Cat Blogging #23: Be Well, Clare
It seems hard to believe that this is already the 23rd week of Weekend Cat Blogging (WCB), a fun event that has grown by leaps and bounds due mainly to my dear friend Clare's nonstop enthusiasm and love of cats. I remember when there were just three of us posting pictures of our cats each weekend.
If you haven't already heard, Clare has been in the hospital for over a week after having been seriously injured while trying to save herself and her amazing cat Kiri from an attacking dog. (Click here to read my earlier post about this tragic incident.)
This special edition of Weekend Cat Blogging is dedicated to Clare, and we have invited everyone to join in, even if you are catless. Boo at Masak-Masak in Malaysia is this weekend's guest host. Click here to find all of the links to this week's outpouring of love for Clare and Kiri. More links will be added throughout the weekend, so be sure to check back on Monday for the complete roundup. If you would like to join us, simply leave your WCB#23 permalink in a comment at Masak-Masak.
Special Additon! Click here to see Miss Domino, our lovely foster blog cat, looking for Clare & Kiri.
As promised, I have come up with some hearts & cats for Clare & Kiri. Well, lots of hearts, but just one cat. Today is opening day of Deer Season, and everybody except Molly Doodlebug is out trying to bag themselves some venison. So here are the hearts. . .
This was my first foray into cookie decorating and color scheming; you may need to click on the photo to read the writing.
And here is the cat. Why on earth I thought she would sit nicely next to the plate of cookies while I snapped a darling picture is beyond me. And no, she's not just sniffing them. . .
Behold The Doodle Damage
Many thanks to everyone who has taken the time to send e-hugs and healing thoughts to Clare during the past week. If we keep it up, hopefully she'll be back with us for Weekend Cat Blogging #24.
If you haven't already heard, Clare has been in the hospital for over a week after having been seriously injured while trying to save herself and her amazing cat Kiri from an attacking dog. (Click here to read my earlier post about this tragic incident.)
This special edition of Weekend Cat Blogging is dedicated to Clare, and we have invited everyone to join in, even if you are catless. Boo at Masak-Masak in Malaysia is this weekend's guest host. Click here to find all of the links to this week's outpouring of love for Clare and Kiri. More links will be added throughout the weekend, so be sure to check back on Monday for the complete roundup. If you would like to join us, simply leave your WCB#23 permalink in a comment at Masak-Masak.
Special Additon! Click here to see Miss Domino, our lovely foster blog cat, looking for Clare & Kiri.
As promised, I have come up with some hearts & cats for Clare & Kiri. Well, lots of hearts, but just one cat. Today is opening day of Deer Season, and everybody except Molly Doodlebug is out trying to bag themselves some venison. So here are the hearts. . .
This was my first foray into cookie decorating and color scheming; you may need to click on the photo to read the writing.
And here is the cat. Why on earth I thought she would sit nicely next to the plate of cookies while I snapped a darling picture is beyond me. And no, she's not just sniffing them. . .
Behold The Doodle Damage
Many thanks to everyone who has taken the time to send e-hugs and healing thoughts to Clare during the past week. If we keep it up, hopefully she'll be back with us for Weekend Cat Blogging #24.
Friday, November 11
Thursday, November 10
Hearts & Cats For Clare & Kiri
This weekend will be the 23rd edition of Weekend Cat Blogging (WCB), a fun event that has grown by leaps and bounds due mainly to my dear friend Clare's nonstop enthusiasm and love of cats. If you haven't already heard, Clare has been in the hospital for the past week after having been seriously injured while trying to save herself and her amazing cat Kiri from an attacking dog. (Click here to read my earlier post about this tragic incident.)
WCB#23 will be a special Get Well Soon Edition for Clare and Kiri. On top of everything else, Clare has not only had to subsist on despicable hospital food, but she has also been apart from Kiri, who is no doubt frantically wondering what is going on.
Wednesday, November 9
Recipe: Cinnamon Chocolate Banana Mexican Monkey Cake
I know. You were expecting bread. Oatmeal Toasting Bread, to be exact. And the Hearty Lentil & Smoked Sausage Soup I promised to go with it. I'm getting there, really. (Update: The recipes are up! Click here for the bread and here for the soup.)
In the meantime, there was this yummy looking cake sitting on the counter begging to be photographed. And since I have yet to see anyone not, well, go bananas over it, I figured some of you might be interested in the recipe. Just a little something to hold you over until I serve up what you're really waiting for of course.
This is one of those handy cakes that you can pretty much rationalize eating any time of day. My hunky farmguy Joe polished off a piece this morning with breakfast. And while it can by no means be considered health food, nutritionally speaking it does have more going for it than, say, a couple of Chocolate Babycakes. There are the bananas of course, plus walnuts and cinnamon, which has a long history as both a spice and a medicine. And everyone knows that chocolate is good for you.
You could probably even sneak a little whole wheat flour into the recipe if you felt like it. What you do not want to sneak in, though, is that one extra overripe banana desperately staring up at you. Trust me on this.
Tempting as it may be, it will do very strange things to the bottom half of the cake. Measure out your 1¼ cups of mashed bananas and stop right there. Toss the last one into a smoothie or, if you must, the compost pile. I fed mine to the chickens.
This recipe is adapted from one that appeared in Bon Appetit magazine a few years ago. The snappy name is mine. The 'Mexican' part comes from the combination of chocolate and cinnamon that is popular in Mexico, not because this is a Mexican cake.
As always, I urge you to seek out local and organic ingredients; they really do make a difference.
Farmgirl Susan's Mexican Monkey Cake
Makes one 8-Inch square cake—Adapted from Bon Appétit
**Click here to print this recipe**
1½ cups semi-sweet chocolate chips
2/3 cup (packed) golden brown sugar
2/3 cup chopped walnuts (optional)
2 teaspoons ground cinnamon
1/2 cup (1 stick/4 ounces) organic butter, softened (or 1/2 cup trans-fat free vegetable oil sticks, such as Earth Balance)
3/4 cup granulated sugar
1 large egg
1¼ cups mashed, very ripe bananas (the riper the better)
2 Tablespoons organic yogurt or sour cream
1 Tablespoon organic milk
1½ cups organic all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
Heat the oven to 350°. Grease an 8-inch square baking pan. In a small bowl, combine chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.
In a large bowl, beat the butter, sugar, and egg with an electric mixer until fluffy, about 1 to 2 minutes (I use a hand held mixer). Add the bananas, yogurt, and milk, and mix well. On low speed, beat in flour, baking soda, baking powder, and salt just until well combined.
Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel.
Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
This cake tastes even better the next day, and it freezes beautifully. You can freeze the cake whole or cut it into pieces, wrap them tightly in plastic, and place them in a zipper freezer bag. Defrost at room temperature—or in the microwave if you are being attacked by The Chocolate Force.
Other sweet recipes on FarmgirlFare.com:
--Blueberry Breakfast Bars
--Just Peachy Blueberry Breakfast Bars
--Blueberry Bran Muffins (plus two other flavors of bran muffins)
--Cranberry Christmas Scones (tasty any time of year)
--Spicy Pumpkin Pecan Raisin Muffins
--Really Raspberry Tartlets
--Emergency Chocolate Cake
--Chocolate Babycakes
--Crazy Cookies
--Molasses Ginger Spice Snaps
--Chocolate Biscotti For Beginners
--Toasted Almond Chocolate Chip Biscotti
Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com
Daily Farm Photo:11/9/05
Top O' The Forest To You
(No raking here, just crunch, crunch, crunch as we traipse through the new view.)
Tuesday, November 8
Daily Farm Photo: 11/8/05
Did the Goblins get them?
Mother Nature places very few things in the forest that are bright white: freshly fallen snow, a few types of wildflowers, a glimpse of a cloud through the trees. If something white catches your eye at this time of year, it's most likely an unsightly piece of litter, like a styrofoam cup.
But the other day it was this Halloween balloon, hanging from a tree way back in the woods off the driveway and swaying quietly in the breeze. We don't get any trick-or-treaters out here.
Or do we?
© FarmgirlFare.com
Monday, November 7
Your Biggest E-Hugs Needed Now
Yo! Not for me. Are you kidding? Back away from the llama. Adore me from a distance.
The hugs are needed for my dear friend Clare at Eat Stuff in Sydney, Australia. Clare, an extraordinary cook with a marvelous zest for food and life that shows in every word she types. Clare, who is friendly to absolutely everyone and everything, and who always has a kind and encouraging word to spare. Clare, who is responsible for the success of the wildly popular Weekend Cat Blogging--and who talked me into heading to the auction to bid on what are now my new llamas when I had decided not to go. (Yes, apparently she has been crazy about llamas ever since she saw one on "Sesame Street" when she was a kid, and dreams of owning one herself someday.) Clare--one of the most wonderful people I have never met.
Maybe you remember the all-night Transcontinental Bakeathon she and I cooked up. You don't have to be bopping around the food blog world for long to run into her. You start to leave a comment on some obscure food blog you're thrilled to have just discovered, and who has left her cheerful mark there moments earlier? Clare, of course. Amy and I used to jokingly say, "Clare, she's everywhere!" So when she disappears for a day or two, things out there just feel very wrong. Like now.
If you haven't heard already, in a horrible twist of fate and circumstance, last week Clare was severely wounded by Kiri, the cat she loves with all her heart, while trying to protect him from an unleashed dog that was attacking the two of them. She is still in the hospital. Click here if you would like to read an update from her sweetheart, Casey.
The magic of the internet makes us feel so close to each other. With just a few clicks, we can visit someone on the other side of the world. It is so easy to forget how very far away we actually are from one another--and how helpless this can sometimes make us feel.
I know something we can do, though. It is possible to send anybody, anywhere hugs and healing thoughts just by thinking about them. This really does work. And the more people that do it, the bigger the impact. So if you could just take a minute right now to close your eyes and send Clare some help, we just might be able to get her back to us a little sooner. Thank you.
Daily Farm Photo: 11/7/05
Did you know you can 'store' your potatoes in the garden? These Norkotah Russets were ready to eat several months ago, but I just dug them up last night for dinner. Notice the dark, rich soil they were grown in? Oh, the joys of sheep manure!
Sunday, November 6
Weekend Dog Blogging #8
Everyone Knows It Tastes Better This Way. Really.
Attention Dog Lovers! It's time for Weekend Dog Blogging!
If you'd like to see more fun dog photos and discover yummy new food blogs, head over to Sweetnicks on Sunday night for the complete roundup and links to this week's participants. We'd love to have you join us. Just post your pup and e-mail the permalink to Sweetnicks.
Don't have a pet but still want to play? Check out Weekend Herb Blogging at Kalyn's Kitchen. (All plants welcome.)
Saturday, November 5
Weekend Cat Blogging #22
Ahem. I beg to differ. Look closely, please. I am not IN the raised bed.
Attention Cat Lovers! It's time for Weekend Cat Blogging #22!
Apparently Kiri, that wild and crazy cat from Down Under is still recovering from his birthday bash last weekend (don't tell me you actually believed Clare's story about having to go to a wedding this weekend?), so Boo The Cat at Masak-Masak in Malaysia has taken control of the computer and graciously offered to be keeper of the WCB flame. Just click here to head over there and pounce on all the links to this week's cute kitties (and catch a bundle of kittens at Masak-Masak). We'd love to have you join us for Weekend Cat Blogging. This weekend send your permalink in a comment to Boo at Masak-Masak. Otherwise, send it to Clare at Eat Stuff. And don't forget to add a "Weekend Cat Blogging" tag to your post.
Friday, November 4
Simple Summer Harvest Soup (The Autumn Version)
The wonderful thing about most delicious soup recipes is that you can use them as a jumping off point to create yet more delicious soups. Simply take the basic idea and go about making it your own, tinkering and improvising to suit your taste--and the ingredients you have on hand. It is difficult to make a lousy soup--and a snap to create a delectable new favorite.
Back in September I wrote about a recipe that I created several years ago to celebrate (and help use up) the late summer harvest of sweet red peppers, summer squash, and onions in the garden (or at the farmer's maket, as your case may be). It was called Simple Summer Harvest Soup, and as soon as I posted it, readers began offering all sorts of interesting ideas and variations. I myself admitted that this was the first time I had swirled a spoonful of fresh basil pesto into a bowl of it. (Was it a hit? Well, I ate the entire rest of the pot with pesto mixed into it, if that's any indication. And no, I haven't forgotten that I promised I would post my personal pesto recipe, and I apologize for the delay. Knowing how my own version of "farmgirl time" works, I am figuring it should be up by the time Clare and her fellow Southern Hemisphere foodies are harvesting the first basil from their gardens.) Click here to read the original Simple Summer Harvest Soup post.
Cookiecrumb suggested adding some spices to give it an exotic Moroccan flavor, and the idea of charring and peeling the sweet red peppers was offered up more than once. A couple people wondered how a vegetarian version would taste, and a few days later, Emily came back with this news:
"This soup is wonderful! I made it last night using Imagine brand vegetable stock, and just finished devouring some for lunch. It was a bowl of sunshine on an otherwise dreary day in the ol' cubicle."
Alanna at the amazing A Veggie Venture wrote about this version she created a few weeks ago after being unable to resist 25-cent sweet red peppers at the farmer's market. Her intriguing recipe includes zucchini and adobo and was declared "a winner!"
Then two days ago, she wrote a fabulous post all about homemade light vegetable stock which includes a yummy sounding recipe that makes 22 cups as well as several helpful hints. If you've ever thought about making your own vegetable stock, click here to give this one a try (and please let me--and Alanna--know how it came out). I hope to make a batch of it soon myself.
In the meantime, last week things went full circle, and I ended up making a desperation variation of my beloved Summer Harvest Soup. I still find it hard to believe, but for the first time in about ten years (and after much determined arctic digging) I was forced to declare that my enormous chest freezers were absolutely chicken stockless. Once I got over the initial shock, I immediately set about making things right, but I only ended up with 6 cups of chicken stock. This was plenty for one recipe, but not for the double recipe I was hoping to make in order to use up all of the onions and lemon squash and red peppers glaring at me from every flat surface in the kitchen.
Vegetables on the brink of becoming overripe can scare a cook into trying almost anything, and so I went ahead and made a double batch, but with only 6 cups of chicken stock. It was absolutely fabulous. Thicker than the summer version, of course, but not at all sludgy or heavy. Thick in a perfect autumn appetite kind of way. A warm bowl with a dollop of sour cream and a sprinkling of garden chives made a lovely light lunch. Paired with a crunchy, melty grilled cheese sandwich made with Oatmeal Toasting Bread (bread recipe to be posted someday, I promise), it was a scrumptious cool weather supper. Here, then, is my amended recipe.
Farmgirl's Simple Summer Harvest Soup--The Autumn Version
4 to 6 Tablespoons good olive oil
4 Large yellow or white onions (at least 2 pounds), chopped
6 to 8 Sweet red peppers, bell or other shaped (at least 2 pounds), seeded & chopped
6 to 8 Yellow summer squash, such as crookneck or lemon (at least 2 pounds), cut into quartered slices
6 cups (48 ounces) Homemade chicken stock (or high quality storebought)
Optional garnishes:
Chopped chives, sour cream, cottage cheese, pesto, chopped tomatoes, croutons, or whatever your heart desires
Heat the olive oil in a large pot over medium heat and add the chopped onions, peppers, and squash. Let cook for at least 10-15 minutes, stirring occasionally, making sure to cover the vegetables with the oil.* Add the chicken stock and bring to a boil. Reduce heat and simmer with the lid cracked, stirring occasionally, until the vegetables are very soft, about 20 to 30 minutes. Using a blender or stick blender, carefully puree the soup to desired consistency.
I honestly do not know how I survived so long without my KitchenAid Immersion Hand Blender.
It is amazing (and so easy to clean). It turned this
Into this
in less than ten seconds. And that was on medium speed. This might very well have been the best $50.00 I ever spent in the kitchen.
Salt and pepper to taste, and serve hot, garnished as desired. Makes over 3 quarts. This soup tastes even better after a day or two in the fridge. It also freezes well.
*Note: You can skip this step, and your soup will still taste wonderful. Just toss all the ingredients into the pot (without the olive oil), bring to a boil, and follow the rest of the instructions.
It is definitely open season on soups, and I look forward to sharing two of my cold weather favorites with you in the coming weeks: Garlic Lover's White Bean Soup and Hearty Lentil Soup With Smoked Sausage (don't knock lentil soups until you've tried this one). Both were big hits when I made them for a cooking class I taught called Cozy Breads & Soups.
As always, your comments, suggestions, questions, soup success stories (and tales of failures), are welcome. And since we know we won't survive the coming months without it, let's all give three hearty cheers for soup!
© Copyright 2005 FarmgirlFare.com, the tummy warming foodie farm blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres.
Daily Farm Photo: 11/4/05
Three Blustery Days Later. . .
This Is How My Favorite View Looks
Click here to see it a week earlier.
Thursday, November 3
Wednesday, November 2
Tuesday, November 1
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