Millet Fried “Rice”

Millet is a grain seed that you probably know most commonly from bird food. It’s also a nutritious whole grain with loads of B-vitamins that has been becoming more and more popular in whole-grain cooking.
millet
This week I made Millet Fried “Rice” from Super Natural Cooking. This was my first time cooking/eating millet and I loved it. It has a nutty taste, almost earthy but not too earthy. Just the right level of earth.

The stir-fry is made like regular fried rice. The grain is pre-cooked, you cook the egg and tofu cubes, chop the veggies and throw everything together. I’m excited  about using millet in more recipes. everybody loves sandwiches recently posted about using millet in granola which I’m making the next time I need granola.

millet fried rice

You can find the recipe for Millet Fried “Rice” HERE. Enjoy! It’s wonderful.

Pane Siciliano and Panzanella

Pane Siciliano

There is something relaxing and cathartic about baking bread from scratch. It is intensely satisfying getting the “feel” and knowing when the dough needs more flour or more water or more time. I love baking bread.

Unfortunately, I sometimes bake too much bread. You may think it isn’t possible to bake too much bread–but my friends, co-workers, and family are bombarded with lots of baked goods from me. There is only so much I can give away and my freezer can only hold so much.imgp4033

I recently made Pane Siciliano from Peter Reinhart’s The Bread Baker’s Apprentice. The recipe made 3 loaves. Without thinking clearly, I baked the bread the same weekend I made croissants. I went a little overboard that weekend. Anyway, you probably know which we ate first.

We ate one loaf. It was good very good. It’s the first time I used semolina flour. Almost a week went by and my poor loaves were still sitting on the counter. I have plenty of bread crumbs in my freezer. My husband suggested French Toast, but I was thinking panzanella.

Springtime Panzanella

I made two different panzanella recipes, both from 101 Cookbooks: Spring Panzanella and Strawberry Panzanella. Both were delicious, but the strawberry one was killer. What made both of these even greater was that all the produce was locally grown bought at the farmer’s market and the bread homemade. How cool is that?

Strawberry Panzanella

Recipes

Spring Panzanella

Strawberry Panzanella

I’m submitting this to Yeastspotting, a weekly round-up of yeasted goods and bread.

Otsu

otsu

Soba, a Japanese noodle, is made from buckwheat flour and is a nutritional powerhouse compared to regular pasta. It has twice the amount of protein as rice and has the some of same healthful compounds found in green tea and red wine.

I made Otsu this weekend from  Super Natural Cooking. Soba and tofu are tossed with a ginger-cayenne-sesame dressing. So deliciously full of flavor and spicy {I didn’t even add Sriracha 😛 }, I think this would be a great potluck dish. It’s almost vegan, except for the honey–which could be substituted with agave or maple syrup or brown rice syrup…

Otsu

From 101 Cookbooks and Super Natural Cooking

Ginger-Sesame Dressing

  • Grated zest of 1 lemon
  • Fresh ginger, cut into a 1-inch cube, peeled, and grated
  • 1 tablespoon honey
  • 3/4 teaspoon cayenne
  • 3/4 teaspoon fine-grain sea salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup unseasoned brown-rice vinegar
  • 1/3 cup shoyu sauce (wheat-free soy sauce)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 12 ounces dried soba noodles
  • 12 ounces extra-firm nigari tofu
  • 1/4 cup chopped fresh cilantro
  • 3 green onions, thinly sliced
  • 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
  • 1 small handful of cilantro sprigs, for garnish
  • 1/4 cup toasted sesame seeds, for garnish
  1. Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.
  2. Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.
  3. While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
  4. In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Serves 4-6.

{TWD} The Cover Cake

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This week’s Tuesday with Dorie recipe is the famous COVER CAKE, or otherwise known as the Devil’s Food White Out Cake. It’s the cake that is on the cover of Dorie Greenspan’s Baking…From My Home to Yours, the book we are baking our way through.

Because it was the COVER CAKE, I baked and assembled it as directed, word-for-word. No substitutions or cupcakes for me. 😛

The cake batter was delicious and they baked perfectly. I was able to slice through the cakes cleanly to make the three layers, plus one layer for crumbling. My only difficulty was the frosting.  The frosting came together fine and was delicious, but I don’t think there was enough to spread a generous amount between the layers like Dorie says. By the time I got to frosting the top of the cake, there was barely enough. I actually had to lift the layers and sneak some out to use for the top.

The good thing about the frosting shortage was that the cake is covered with the crumbled fourth layer. Now I was super-generous with covering my cake with crumbles and I still had a bunch of crumbles left over.  So I stuck them in the freezer and ended up using them to make Devil’s Food White Out Cake Ice Cream.

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I made my go to Philadelphia-style vanilla ice cream base from David Lebovitz’s The Perfect Scoop (Seriously, I’ve made this so many times I can’t count. And you have to use all-cream. YUM.). I placed it in my ice cream maker and ran it for 5 minutes or so, then added the cake crumbles. Once done, I placed it in my container along with little tablespoon scoops of marshmallow fluff.  The ice cream was very, very delicious.

Thank you to Stephanie of Confessions of a City Eater, who finally chose the COVER CAKE. It was very delicious and I’ll definitely make it again for a special occasion. Please visit her blog for the recipe or buy the book.

{TWD} Floating Islets

When I hear the words Floating Islands, this week’s Tuesdays with Dorie selection, I picture this:

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Apparently, Floating Islands (in French, Ile flottante) in the dessert world are more like this:

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From "Baking...From My Home to Yours" Dorie Greenspan page 403

A dessert consisting of islands of meringues, floating in a sea of  crème anglaise. Crème anglaise is pretty much unfrozen French vanilla ice cream. Maybe a little thicker.

But, because when I picture this:

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I think of this:

And even though it is only February, bathing suit season is fast approaching…

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…So I made mini-floating islands or Floating Islets for better portion control. I floated my islets in a tiny bit of  crème anglaise, drizzled a bit of homemade lemon {lemon screams ‘light’ even though it is not} caramel syrup (recipe from David Lebovitz‘s The Perfect Scoop), and added a couple blackberries {fruit screams ‘light’ too}.

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Each little bowl holds two teaspoonfuls of crème anglaise,  my smallest scooper ( 1 1/2 teaspoons) of meringue, 2 blackberries, and a drizzle of lemon carmel syrup.

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The end result was perfect. The crème anglaise was heaven, the lemon caramel syrup was ‘light’ 😛 and refreshing {although I do have to work on my forking technique–instead of fine strands, I got drops} and paired well with the blackberries, and the meringue truly was light and ethereal.

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Thanks to Shari of Whisk: a food blog who is hosting this week. Please visit her blog to get the recipe.

Phew! Now I’m safe to do this…

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