I’ve actually done quite a bit of cooking lately, yet nothing has seemed viable for posting here. Last weekend, I made artisan bread with asiago cheese. Two loaves, and it was splendid! Yet, the recipe, which was the one all over the internet for 5-minute no-knead bread, seemed silly to post. I love the recipe, but because it was so common, I figured I should mention it, no more than that.
If you would like to make an asiago version of the bread, my dad’s friend, Greg Howat, gave me the idea. He told me to knead the asiago into the bread, but I decided to instead stretch out the bread, cover the long rectangle of bread with cheese, roll it back up, and pinch it together. This does make it a pretty dense dough, because you should really knead this bread as little as possible, but I still liked it. I used the amount of cheese he specified for me, 4 cups for 4 loaves. It was wonderful, though I had to cook the bread a little longer than the recipe stated. You can find the recipe here: The Italian Dish blog, or on the original site, Artisan Bread in Five.
I also recently made Hermits, an older cookie, but still wonderful. The recipe was from The Best Recipe cookbook, and I made it gluten-free. Yet they turned out a little dry for my taste…and too crumbly. First, I cooked them too long, and second, there wasn’t enough xantham gum. Had I fixed these things though, I think they would have been great. The huge amount of raisins paired well with the many spices. My mom mentioned that these really reminded her of her childhood, when chocolate wasn’t yet the final word for desserts. I agreed with her that it’s nice not to have so much chocolate ALL the time.
Another part of this weekend was a vegan cream of broccoli soup with lemon and dill. I found that, instead of using potatoes to thicken the soup, use lots of celeriac and a little brown rice. Blended with the soup, they thicken it very well, and make the soup much more filling. Of course, I did add a lot of celeriac, so that might be part of the reason.
Tonight, I made this curry. My inspiration actually came from the Georgia Peanut Soup in Joy of Cooking. But then I didn’t want to use cream, and then I didn’t have onions or celery, and then, and then…well, it wasn’t even a close cousin to the original by the time I finished. In fact, it was far more similar to the rasam recipe I last posted. The recipe here is a little modified from what I actually made. I used less than one red pepper in the whole soup, but to make it a real dish, I think three peppers, preferably of different colors, should be used.
Thai Peanut Curry with Peppers
2 Tablespoons canola oil
2 cloves garlic, minced
3 peppers, cut into medium-width strips
A dash or two of cayenne pepper
2 Tablespoons tapioca flour (or wheat flour if you can eat gluten)
4 cups reduced-sodium vegetable broth or chicken broth
1 Tablespoon Thai red curry paste
1 cup coconut milk
1 cup natural peanut butter
2 Tablespoons sugar (preferably brown sugar)
1/2 cup chopped fresh cilantro
1 Tablespoon soy sauce or tamari
Heat canola oil over medium heat. Add chopped peppers and cook until just tender. Add garlic, cayenne pepper, and curry paste and cook until aromatic. Whisk in the tapioca flour and cook for a minute. Add in one cup of the broth, whisking until smooth. Add in next three cups, whisking until smooth for each. Turn down heat to medium low to whisk in the coconut milk, peanut butter, and sugar. You will need to do a fair bit of whisking here to get everything incorporated. Finally, add cilantro and soy sauce. Serve over basmati rice.