seven tipes of breads

seven tipes of bread and recipe

*tortillas

Ingredients:

• 2 cups flour (you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
• 1/2 teaspoon salt
• 1/4 cup vegetable shortening or 1/4 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)

Directions:

1. 1
   Sift the flour, salt & baking powder into a large mixing bowl.
2. 2
   Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
3. 3
   Add the milk or water, working the liquid into the dough until a sticky ball forms.
4. 4
   Wrap in plastic and let rest for at least 30 minutes.
5. 5
   Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
6. 6
   Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
7. 7
   Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
8. 8
   (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.

 

 

*bagels

Ingredients:

• 1 1/2 cups water
• 2 packages yeast
• 1 1/2 ounces sugar (you need a kitchen scale for this)
• 1/2 ounce salt (you need a kitchen scale for this)
• 3 1/2 cups bread flour
• 2 quarts water, to boil
• 1 egg white
• cinnamon (optional)
• raisins (optional)
• poppy seed (optional)
• dried onions or garlic (optional)
• sesame seed (Optional)

Directions:

1. 1
   Mix yeast, sugar and warm water together and let stand 3 minutes.
2. 2
   Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
3. 3
   Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
4. 4
   Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
5. 5
   Place dough in a greased bowl, cover and let rise until double.
6. 6
   After rising punch down and divide dough into 12 balls.
7. 7
   Allow to rest for 4 minutes.
8. 8
   Bring 2 quarts of water to boil.
9. 9
   With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
10. 10
    Preheat oven to 350 degrees.
11. 11
    Place the shaped dough onto a cookie sheet and cover for 10 minutes.
12. 12
    Lower heat under water for it to be simmering.
13. 13
    Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
14. 14
    Drain and place on greased baking sheets.
15. 15
    Brush tops with beaten egg white and top with optional toppings.
16. 16
    Bake for 35 minutes, turning once for even browning.
17. 17
    Bagels are done when they are golden brown and shiny.

 

 

*croissants

Ingredients:

For the Preferment

• 3/4 cup warm water (100 degrees)
• 1/8 teaspoon active dry yeast
• 9 ounces all-purpose flour (2-cups)

For the Final dough

• 1/4 cup warm water (100 degrees)
• 3/4 cup milk
• 6 tablespoons sugar
• 4 1/2 teaspoons active dry yeast
• 11 1/4 ounces all-purpose flour (2 1/2 cups)
• 1 3/4 ounces unsalted butter, completely softened at room temperature (3 1/2 TBL)
• 10 ounces unsalted butter, chilled

for the egg wash

• 1 large egg, beaten with
• 1 pinch sugar, and
• 1 pinch salt

Directions:

1. 1
   Preferment: In a mixing bowl, stir the warm water and yeast together.
2. 2
   Wait for it to foam, about 2-4 minutes.
3. 3
   Add flour and mix on low speed for 3 minutes with a mixer (or 5 minutes by hand).
4. 4
   Cover and let rest at room temperature (70-75 degrees) for 12 hours, until tripled in bulk.
5. 5
   Dough: In the mixer bowl, combine the water and milk.
6. 6
   Add 1 tsp of the sugar.
7. 7
   Sprinkle the yeast over the warm mixture and let sit until it starts to foam, 2-4 minutes.
8. 8
   Add flour, the remaining sugar and softened butter along with the preferment.
9. 9
   Mix with the dough hook, stopping to push the dough down the dough hook.
10. 10
    Knead until the dough pulls into a translucent sheet without tearing, about 12 minutes.
11. 11
    The dough will be soft and supple.
12. 12
    If working by hand, knead for about 15 minutes.
13. 13
    Transfer the dough to a large, lightly oiled bowl and cover with plastic.
14. 14
    Let rise at room temperature until doubled in bulk- about 1 hour.
15. 15
    On a lightly floured surface, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick.
16. 16
    Transfer dough to a parchment lined baking sheet, brush off all excess flour and cover with plastic.
17. 17
    Put into freezer until it is as firm as the chilled butter.
18. 18
    5 minutes before the dough is finished chilling, lay the butter between 2 sheets of plastic.
19. 19
    With a rolling pin, pound butter into a 12 x 7 inch rectangle that is uniformly thick.
20. 20
    Even out the rectangle with your hands and/or a dough scraper.
21. 21
    Lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle.
22. 22
    Line it up parallel with the edges and leave a 1/4 inch margin.
23. 23
    Fold the rest of the dough over the butter.
24. 24
    Pinch the edges to seal in the butter.
25. 25
    Fold the pinched edges over.
26. 26
    Position the dough with the folded edge away from you.
27. 27
    Roll the dough into a 10 x 20 inch rectangle that is about 1/2 inch thick.
28. 28
    Fold 1/3 of the dough toward the center, brushing off excess flour.
29. 29
    Fold the other 1/3 of dough over the two layers- like a business letter.
30. 30
    Wrap dough in plastic and refrigerate for 30 minutes.
31. 31
    Remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle, fold, rewrap and chill as before.
32. 32
    Repeat this sequence one more time.
33. 33
    After the final chill, roll dough into a 19 x 25 rectangle that is 1/8 inch thick.
34. 34
    Trim ragged edges and slice dough in half.
35. 35
    Leave the halves in place.
36. 36
    On the upper half of the top strip, measuring from the left corner, cut small notches every 4 1/2 inches.
37. 37
    On the lower edge of the bottom strip, do the same thing.
38. 38
    With a pizza cutter and a ruler, connect the upper left CORNER of the top strip to the FIRST NOTCH of the bottom strip.
39. 39
    Continue making parallel diagonal lines.
40. 40
    Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.
41. 41
    Continue until you end up with 20 triangles mand some scraps.
42. 42
    Cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash.
43. 43
    Take each triangle and pull gently at the base so that the notch separates.
44. 44
    Fold the edge of the base over twice- 1/2 inch at a time, pinching as you go.
45. 45
    With one hand roll the base towards the tip while pulling gently on the tip with your other hand.
46. 46
    Finish the roll so that the tip is underneath the croissant.
47. 47
    Lay on a parchment lined sheetpan so that the lines of the roll converge toward you.
48. 48
    Leave at least 1 inch between croissants.
49. 49
    Gently curve the ends of each croissant together toward you, pich and brush the croissant with egg wash.
50. 50
    (If you wish to freeze for later use, do it at this stage,) Let them rise uncovered at room temperature untli they double- about 1 hour.
51. 51
    Heat the oven to 375.
52. 52
    Bake the croissants in the hot oven for 18-20 minutes or until deep golden brown.
53. 53
    To check for doneness, push gently on the inner curve of the croissant.
54. 54
    If it springs back they are thoroughly baked.
55. 55
    If frozen, let thaw over night in the refrigerator and then let rise (it will take about 2 hours) before baking.

 

 

*round loaves

Ingredients:

• 3/4 cup milk, room temperature
• 1 tsp active dry yeast
• 1 Tbsp butter or margarine
• 2 tsp honey
• 1/2 tsp salt
• 2 cups bread flour, about

Preparation:

1. In medium bowl, mix milk and yeast. Add butter, honey, and salt. Stir. Add 1 cup of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
   
   
2. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into small round loaf. Place on greased baking sheet or small pizza pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
   
   
3. Bake loaf at 350 degrees F for 35 to 40 minutes or until the bread is golden brown. Remove loaf from sheet and let cool on rack.

Bread Baking Tips:

1. When honey is added to bread dough, it helps protect the baked bread's moisture.
   
   
2. You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
   
   
3. Milk can be replaced with soy milk.
   
   
4. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
   
   
5. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.

 

 

 

*slice og bread

Ingredients:

1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL)
1 cup (250 mL) milk
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) sugar
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) water, warm
5 1/2 cups (1375 mL) ROBIN HOOD® Best For Bread Homestyle White Flour

Directions:

1. DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. HEAT milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) Robin Hood Best For Bread Homestyle White Flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. STIR IN 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. KNEAD dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. PLACE in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
7. PUNCH DOWN. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.
8. SHAPE each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
9. LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
10. BAKE at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
11. QUICK NOTE: This recipe makes 2 loaves. For 4 loaves, simply double all of your ingredients.

 

 

*focaccia

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 (1/4 ounce) packet active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 dash ground black pepper
• 1 tablespoon vegetable oil
• 1 cup warm water (105-115 degrees)
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese (grated)
• 1 1/2 cups mozzarella cheese (shredded)

Directions:

1. 1
   Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
2. 2
   In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
3. 3
   Add the yeast mix and vegetable oil to the dry ingredients and combine.
4. 4
   When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
5. 5
   Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
6. 6
   Cover with damp cloth and let rise in warm place 25 minutes.
7. 7
   Preheat oven to 425 degrees.
8. 8
   Punch dough down, place on greased baking sheet.
9. 9
   Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
10. 10
    Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
11. 11
    Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
12. 12
    Bake for 13-15 minutes until golden brown.

 

 

*pitas

Ingredients:

• 1 tablespoon instant yeast
• 1 1/2 cups water
• 1 -2 teaspoon sugar
• 3 cups flour
• 1 tablespoon nonfat dry milk powder
• 1/2 teaspoon salt
• 6 tablespoons oil

Directions:

1. 1
   Mix yeast, water and sugar.
2. 2
   Set aside.
3. 3
   In a large bowl, combine flour, dried milk and salt.
4. 4
   Pour in the oil and yeast/water mixture and stir well.
5. 5
   You might need to add more flour or water, depending on the absorbency of the flour.
6. 6
   Knead dough briefly, divide into 18 egg sized balls.
7. 7
   Place on a floured surface, cover and let rest for 15-30 minutes.
8. 8
   Roll one ball out and cook in a skillet until large "bubbles" form.
9. 9
   Flip pita over and cook the other side for a few more minutes.
10. 10
    I flatten it out with a spatula.
11. 11
    Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
12. 12
    These freeze well.

five sandwich accompaniments

five sandwich accompaniments

*chips


*fry



*salad



*fruit



*soup

twenty fillings (five lists)

twenty fillings (five lists)

*corn

Ingredients: Sweet Corn (boiled), 1 cup
Bread Slices, 4
Butter, 2 tablespoon
Tomato (chopped), 1
Onion (chopped), 1
Cottage Cheese (grated), 2 tablespoon
Mint Paste, 1 tablespoon
Black Pepper Powder, 1 teaspoon
Salt, to taste

Procedure:
Mix all the ingredients, apart from bread and mint, in a bowl.
Spread mint paste over all the bread slices smoothly.
Spoon the corn-tomato-onion mixture over two slices equally.
Cover with the remaining slices.
In a toaster, toast the bread.

*bacon

Ingredients:

• 2 -3 slices back bacon, per person
• 2 slicesof farmhouse bread, 1cm to 2cm thick, per person, OR
• 1 crusty roll, per person
• butter (optional)
• HP steak sauce (optional)
• Worcestershire sauce (optional)

Directions:

1. 1
   Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
2. 2
   Cook until crispy, but not burnt or too dry.
3. 3
   (You can also fry the bacon in a pan if you wish).
4. 4
   Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
5. 5
   Add sauces to taste.
6. 6
   Enjoy!
7. 7
   The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
8. 8
   The Scientist's Formula:.
9. 9
   Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
10. 10
    They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
11. 11
    A shortlist was then tested with computers to measure the texture of each sandwich.
12. 12
    Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
13. 13
    The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

*lobster

Ingredients

• 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
• 1/2 cup mayonnaise
• 3 tablespoons freshly squeezed lemon juice
• 2 inner celery stalks and leaves, finely chopped
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 rolls, split and lightly toasted
• Melted butter, for brushing

Directions

Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.

Brush cut sides of the rolls with melted butter and fill with the lobster salad


*avocado

Ingredients:

• 2 slices of your favorite French bread or 2 slices Italian bread or 2 slices potato bread or 2 slices whole grain bread (what-have-you)
• 1/2 teaspoon mayonnaise (Best Foods, Hellmann's, or Vegenaise)
• 1/2 teaspoon Dijon mustard
• 2 -3 drops balsamic vinegar, to taste
• 1 slice provolone cheese
• 1 slice prosciutto or 1 slice ham (an extremely thin slice) (optional)
• 1/2 ripe avocado, pitted,peeled,and in slices
• 4 slices ripe tomatoes (thin slices)
• salt & freshly ground black pepper, to taste (I like a tri-color pepper mix)
• 1 leaf romaine lettuce or 1/4 cup alfalfa sprout (I often leave this off)

Directions:

1. 1
   If you like your sandwiches toasted, go ahead and toast your bread.
2. 2
   Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
3. 3
   Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
4. 4
   Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
5. 5
   Note: using a fully ripe avocado is very important.

*tuna

 

Ingredients

1 6 ounce can water-packed tuna
a squeeze or two lemon juice
a generous splash olive oil
1 tablespoon Dijon mustard
1 tablespoon minced red or green onion
1 tablespoon minced celery
1 tablespoon chopped parsley
a sprinkle or two sea salt and freshly ground pepper
4 slices whole wheat bread
a few lettuce leaves
a handful potato chips

Instructions

Flake the tuna with a fork and then mix it with the lemon juice, olive oil, mustard, onion, celery and parsley. Unlike bland mayonnaise, olive oil will add lots of rich peppery flavour. Have a taste and then season to your liking with salt and pepper.
Spread a thick layer of the tuna salad on 2 slices of bread. Top with a layer of lettuce and crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips, then have a huge bite. Remember to share the other one!

twenty fillings

twenty fillings

*tomato
*lettuce
*pickles
*cucumber
*hum
*grilled onion
*grilled mushroom
*chiken
*beef
*cheese
*lobstre
*red onion
*egg
*tuna
*red pepper
*avocado
*bacon
*herb
*turkey
*corn

three tipes of spreads

three tipes of spreads

*mayonnaisa

Ingredients:

• 2 egg yolks
• 3/4 teaspoon salt
• 1/2 teaspoon powdered mustard
• 1/8 teaspoon sugar
• Pinch cayenne pepper
• 4 to 5 teaspoons lemon juice or white vinegar
• 1-1/2 cups olive or other salad oil
• 4 teaspoons hot water

Preparation:

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor MayonnaisePlace yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

*kechup

 

2 (6 ounce) cans tomato paste

1/2 cup white vinegar

4 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

1/4 teaspoon allspice

1 teaspoon salt

1 teaspoon molasses

1 teaspoon agave nectar

2 1/2 cups water

I used agave and molasses because I had them in my cupboard. You could leave them out altogether, or swap one for the other. Turns out agave nectar isn't all it's cracked up to be! (see comments below) Just try out what you have in store. Taste and adjust as you go along!

*musterd

Ingredients

• 3 tablespoons yellow mustard seeds
• 2 1/2 tablespoons brown mustard seeds
• 1/3 cup drinking-quality white wine
• 1/3 cup white wine vinegar
• 1 shallot, minced (about 2 tablespoons)
• Pinch ground allspice
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper

Directions

In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

tomato and mozzarella open sandwiches

tomato and mozzarella　open sandowiches

Ingredients

6french bread, slices

1tsp　olive oil

 

To be mixed into a topping

1/2 cup deseeded and chopped tomatoes

1/2 cup chopped mozzarella

2 tbsp pasto

salt and freshly ground pepper to taste

 

Method

1. Brush the French bread slices with the olive oil.

2. Bake in a pre-heated oven at 200°C (400°F) for 1 to 2 minutes.

3. Place a portion of the topping mixture on each toasted French bread slice.

4. Serve immediately.

four purees

four purees

*cauliflower puree

Ingredients

By Measure

1 Head Cauliflower Cut Into Florets
5 Garlic Cloves - Whole
2 Medium Shallots - Chopped
1 Quart Milk
1 tsp Yellow Curry
Salt and Pepper to Taste

Preparation

1. In a sauce pot bring all the ingredients to a simmer over medium-high heat
2. Once the cauliflower is soft strain the milk off and reserve
3. Add the drained ingredients to a food processor and puree until smooth
4. If the mixture is too thick add a little of the reserved milk to thin
5. Great as a dip for vegetables or as a spread for sandwiches
6. Makes about 3 cups puree

* carrot and yam purees

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and thinly sliced
• 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 cups low-sodium chicken broth
• 1/2 cup water

Directions

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

*celery roots puree

INGREDIENTS

• 3 cups whole milk (water may be substituted)
• 1 1/2 cups water
• 2 teaspoons kosher salt, plus more as needed
• 2 pounds celery root, also known as celeriac (about 3 small)
• 12 ounces Yukon Gold potatoes (about 4 medium)
• 6 tablespoons unsalted butter (3/4 stick), at room temperature
• Freshly ground white pepper

INSTRUCTIONS

1. Place milk, water, and salt in a large saucepan.
2. Peel celery root and potatoes, cut into 1-1/2-inch cubes, and immediately drop into the pot of milk and water. Cover and bring to a boil over high heat. Uncover, reduce heat to medium low, and cook at a lively simmer until potatoes can be easily pierced with a sharp knife and celery root starts to break up, about 17 to 20 minutes.
3. Drain mixture through a colander. Transfer to the bowl of a food processor fitted with a blade attachment. Add butter and process to a smooth purée, stopping to scrape down the sides of the bowl as needed, about 3 minutes from start to finish. Taste and season with salt and white pepper as needed.

*roasted sweet red pepper puree

3 sweet red peppers (after roasted and sliced, they should make about 2 cups)
1 c red onion, finely chopped
1 tbs tomato paste
1/2 tbs basil, minced
1/2 tbs mint, minced
1 1/2 cider vinegar
1 1/2 brown sugarOlive oil
Salt

1. Arrange pepper on a baking sheet. Roast them under a hot broiler. Check them every few minutes, turning the peppers until they are soft and charred. When blistered all over, remove from the oven and place in a paper bag. Wrap the bag in a towel to let steam for about 5 minutes. Then remove the skin, core the peppers and slice them into strips.
   
   
2. In a heavy bottomed skillet, caramelize the onions on a low heat with some olive oil. Add to the peppers. In a food processor, blend onions, peppers, the remaining ingredients, and a pinch of salt until smooth. Add more sugar, vinegar or salt to taste. Can be refrigerated for up to 3 days.