DARK RYE SANDWICH BREAD

You can make this bread without an electric mixer, using a wooden spoon and knead about 5 minutes with your hands. I have been making bread for over 45 years and it is so rewarding to see the product of your efforts. The cocoa gives the bread a dark color and the espresso or instant coffee gives the bread a little "kick".

2 cups warm water

1 T active dry yeast

2 T brown sugar

2 T cocoa powder

¼ t ground ginger

2 ½ cups bread flour

2 cups dark rye flour

1 T instant espresso or coffee

1 T caraway seeds (optional)

2 t avocado oil

1 ½ t sea salt

Pour warm water into the bowl of an electric mixer, fitted with a dough hook.

Sprinkle in the yeast and let proof for 10 minutes

Add the brown sugar, cocoa powder, ginger, flours, espresso, caraway seeds, oil, and sea salt.

Turn on the mixer and mix for 6 minutes.

Place dough into a lightly oiled bowl, cover with a damp clean tea towel and set aside in a warm place to rise until double in bulk, about 60 to 90 minutes.

Press dough into a rectangle shape to the length of your loaf pan.

Roll into a loose log and place in an oiled loaf pan.

Let rise another 40 minutes.

Bake loaf in a 375 degree F oven for 45 minutes.

Let cool in pan for 10 minutes, then remove from pan and let bread cool on a wire rack.

TANDOORI CHICKEN

You don't need a tandoori oven to make tandoori chicken. You can do this under your oven broiler. I cooked mine in our charcoal grill and it worked perfectly. A guajillo chile ("wha hee oh") is a dried Mirasol chile.

Spice Blend
2 dried guajillo chiles; stems and seeds removed and cut into 1-inch pieces

4 dried red chili peppers, stem and seeds removed

6 green cardamom pods, smashed to remove seeds

2 t coriander seeds

2 t garam masala

½ inch piece of cinnamon, cut up

1 t cumin seeds

1 t fennel seeds

1 t fenugreek seeds

½ t black cardamom seeds

Marinade
1 ¼ cups plain yogurt

1 T avocado oil

Juice of 1 large lemon

1 t paprika

¼ t ground turmeric

½ t cayenne pepper

4 cloves garlic, pressed

2-inch piece of peeled ginger, grated or minced

4 boneless chicken breasts, cut in half lengthwise

                       

In a dry skillet, toast the chiles, cardamom seeds, coriander seeds, cinnamon, cumin seeds, fennel seeds, and fenugreek seeds until fragrant, about 2 minutes, shaking the pan often.

Let cool and pour the spices into a spice grinder and process until fine. 

In a large bowl, whisk together the toasted spice mixture with the yogurt, oil, lemon juice,  paprika, turmeric, cayenne, garlic, and ginger until well combined.

Using a meat tenderizer, pound the chicken to about ½ inch in thickness between plastic wrap.

Cut each chicken piece into 3 long strips and place in the large bowl with the marinade.

Cover completely with marinade.  Cover and refrigerate 8 to 12 hours.

Prepare a charcoal grill with coals on the bottom.

Remove chicken from marinade and thread onto metal skewers so chicken lies flat.

Place skewers of chicken over hot coals, close the top and cook for 10 to 12 minutes, turning once.

Riata

1 ½ cups plain yogurt
¼ cup fresh mint leaves, finely chopped
¼ cup fresh cilantro leaves, finely chopped

½ English cucumber, peeled and finely diced

1 t honey  

¼ t ground cumin

Sea salt and freshly ground black pepper 

In a medium bowl, mix together the yogurt, mint, cilantro, cucumber, and honey.

Season to taste with salt and pepper.

Cover and refrigerate until ready to serve.

Serve with buttered basmati rice, flavored with lemon zest, grated ginger, and cilantro.

HERB GOAT CHEESE SPREAD

This is a delicious appetizer to have on hand in your refrigerator for guests. Take it out to soften to room temperature before serving. This will definitely be a hit!

12 oz log goat cheese (chèvre), room temperature
3 T half-and-half
1 t lemon zest
1 T fresh lemon juice
1 clove garlic, pressed
3 T snipped fresh chives
2 t fresh thyme leaves
Pinch of red pepper flakes
2 T extra-virgin olive oil
Sea salt and freshly ground black pepper

In a medium bowl mix together the goat cheese and half-and-half until fully combined and creamy.
Add the lemon zest, lemon juice, garlic, chives, thyme, red pepper flakes, and olive oil.
Season to taste with salt and pepper and mix until fully combined.

Spoon into a serving bowl and serve with crusty French bread or crackers.

TAVERN BEEF & ALE STEW

This is my version of an old tavern entree. You can buy puff pastry at your supermarket and serve puff pastry biscuits with the stew. The stew bakes in the oven for 3 hours. If you have a crockpot, you can let it cook even longer. If you prefer to make the stew without ale, just add another 1 ½ cups of beef broth.

2 T avocado oil

3 T unsalted butter

2 lbs beef chuck, cut into 2-inch chunks

1 large onion, coarsely chopped

16 white mushrooms, trimmed and cut in half

2 cloves garlic, minced

2 t fresh thyme leaves or dried thyme

6 carrots, cut into 2-inch chunks

1 small rutabaga, cut into 2-inch chunks

1 bottle (12 oz) brown ale 

2 cups beef broth or stock

2 bay leaves

3 T softened unsalted butter

3 T all-purpose flour

Salt and freshly ground black pepper

Vegetables

½ cup water

12 brussels sprouts, cut in half

8 broccoli florets

8 cauliflower florets

3 T unsalted butter

Preheat oven to 275 degrees F.

In a Dutch oven over medium-high heat, brown beef very well on both sides in oil.

Remove meat and set aside in a bowl.

Add butter and sauté the onion and mushrooms for a couple of minutes.

Add garlic and sauté another minute.

Add thyme, carrots, and rutabaga.

Deglaze the pan with ale, scraping up all of the brown particles with a wooden spoon.

Return the beef to the pot and add the beef broth and bay leaves.

Mix softened butter with the flour and add to the pot. Season to taste with salt and pepper.

Cover pot and bake in the oven for 3 hours.

About 30 minutes before beef is finished, bring water to a boil in a skillet.

Add the Brussels sprouts, broccoli, and cauliflower. Cover and let steam for 2 minutes.

Remove vegetables to a plate and pour out water.

Return skillet to the stove and melt butter, over medium heat.

Add vegetables and sauté for 2 minutes and season with salt and pepper.

Evenly divide the beef and broth with vegetables into four individual bowls.

Top with a puff pastry biscuit or serve with crusty bread or country rolls.

Serves 4