Dog Latin

Looking for interesting recipes for the   "2. Garten-Kochevent"  I stumbled over this delicious sounding




I never knew that lamb's lettuce is so versatile.

-==== REZKONV-Recipe - RezkonvSuite v0.99.3

     Title: Light Mache Sabayon with Parmesan Shavings
Categories:
     Yield: 4 People

      2            Baskets of Lamb's Lettuce
      2     small  New onions
    1/2   tablesp. Salted butter
    1/2     clove  Garlic
     50        ml  (1/4 cup) vegetable juice (cooking water from
                   -- carrots or vegetable peelings)
    100     grams  (6 tbsp.) unsalted butter
      3            Eggs
      8            Parmesan shavings Fleur de sel (fine sea salt)

============================== SOURCE ==============================
                   http://www.theworldwidegourmet.com/vegetables/
                   salads/mache/passard2.htm
                   -- Edited *RK* 12/08/2005 by
                   -- Ulrike Westphal

1. Chop the onions finely and sweat them in the salted butter. Add
the garlic. Be careful that the onions do not colour too much.

2. Add the Lamb's Lettuce and sauté with the onions and garlic; put
the mixture into a blender and purée, then add the vegetable juice
and unsalted butter.

3. Strain and taste. Correct the seasoning.

4. Put the eggs into a bowl set over a pan of simmering water and
whisk constantly until a light foamy sabayon is formed.

5. Pour the Lamb's Lettuce mixture into a serving bowl, and at the
last minute gently place the sabayon on top. Garnish with the
parmesan shavings.

:Preparation and cooking time: 2 hours
:Cost: Reasonable
:Difficulty: Relatively easy

=====

Yesterday I explained how easy it is, to handle and maintain a rye sourdough. So this is the bread I made with the sourdough.



-==== REZKONV-Recipe - RezkonvSuite v0.99.3

     Title: Whole-Rye and Whole-Wheat Bread
Categories: Bread, Rye-sourdough
     Yield: 2 Breads

============================= SOURDOUGH =============================
    250     grams  Whole-rye flour
    208     grams  Water
     13     grams  Mature sourdough culture

============================ FINAL DOUGH ============================
    500     grams  High-Gluten flour; F.e. Allinsons very strong
                   -- bread-flour
    250     grams  Whole-wheat flour
    472     grams  Water
     18            Salt
      1     teasp. Yeast, dry
    458            Sourdough; not all of above

============================== SOURCE ==============================


Jeffrey Hamelman : Bread
 A Baker's Book of Techniques and Recipes
 -- Edited *RK* 12/14/2005 by
  -- Ulrike Westphal



1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at
70°F

2. MIXING: Add all the ingredients to the mixing bowl. In a spiral
mixer, mix for 3 minutes on first speed, and 3 minutes on second.
The bran particles in the whole-wheat flour have a slight puncturing
effect on the developing gluten network, so an additional 15 to 30
seconds of mixing on second speed may be necessary for proper dough
development. Desired dough temperature: 78° to 80°F

3. BULK FERMENTATION: 1 hour.

4. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces;
shape round or oblong.

5. FINAL FERMENTATION: 50 to 60 minutes at 78° to 80°F

6. BAKING: With normal steam, 237 °C/460°F for 15 minutes, then
lower the oven temperature to 225 °C/440°F and bake for 20 to 25
minutes.

Notes:

The presence of whole-wheat flour in this bread adds a flavor note
that would be lacking if all white flour were used. The whole-wheat
flour also makes the loaf somewhat denser. At the same time, the
combination of the whole wheat along with the acidity rye makes a
bread with good moisture retention and good keeping-qualities.

=====

The theme of the   "2. Garten-Kochevent"  is lamb's lettuce, corn salad, mâche or field salad. So I tried the





I never thought of cooking a soup from lamb's lettuce, but it's very delicious.

-==== REZKONV-Recipe - RezkonvSuite v0.99.3

     Title: Creamy Lamb's Lettuce Soup - anti-stress recipe
Categories: Soup
     Yield: 4 People

      1            Basket of Lamb's Lettuce
    200     grams  (7 oz.) potatoes
     50     grams  (3 tbsp.) butter
                   Sel de Guérande (fine sea salt)
                   Freshly ground pepper
    250        ml  (1 cup) heavy cream

==============================SOURCE==============================
                   http://www.theworldwidegourmet.com/vegetables/
                   salads/mache/veloute-stress.htm
                   -- Edited *RK* 12/07/2005 by
                   -- Ulrike Westphal

1. Set aside a few leaves of Lamb's Lettuce.

2. Melt the butter in a large saucepan and gently sauté the
remaining Lamb's Lettuce. Add the potatoes, which have been peeled
and diced. Season with salt and pepper.

3. Add a litre of water to the Lamb's Lettuce and potatoes and cook
gently for 30 minutes.

4. In a blender, purée the soup until very smooth. Add the cream and
check the seasoning.

5. Serve the soup in small glass cups and garnish the top with a
bouquet of Lamb's Lettuce.

:Preparation and cooking time: 30 minutes
:Cost: Economical
:Difficulty: Very easy

=====

-==== REZKONV-Recipe - RezkonvSuite v0.99.3

     Title: Make-ahead mulled wine cake
Categories: Cake
     Yield: 12 Slices

========================THE NIGHT BEFORE========================
    500        ml  Full-bodied, sweet port (I used
                   Cockburn's Special Reserve); 18 fl oz
      1            Mulled wine bag (or make your own, see
                   Know-how, right)
      1    medium  Orange
      1     teasp. Whole cloves
    200     grams  Each sultanas, currants and raisins   8 oz
    250     grams  Bag ready to eat prunes, chopped
    100     grams  Glace cherries, quartered; 4 oz
    100     grams  Pot chopped mixed peel

========================THE DAY YOU BAKE========================
    200     grams  Butter, softened; 8 oz
    200     grams  Dark muscovado sugar; 8 oz
      4            Eggs, beaten
    250     grams  Plain flour; 9 oz
      1     teasp. Cinnamon
      2     teasp. Mixed spice
                   Good pinch ground cloves
                   Thumb-size piece root ginger, finely grated

==============================SOURCE==============================  
 
BBC Good Food Magazine, November 2005
 -- Edited *RK* 10/28/2005 by
 -- Ulrike Westphal



1 Soak the fruit the night before you bake the cake; pour the port
into a saucepan and drop in the mulled wine bag, a strip of orange
zest (keep the orange for the next day) and the cloves. Bring to the
boil, then take off the heat and allow the flavours to steep for 15
mins. Mix the dried fruit and peel in a large bowl, and strain the
hot mulled port onto it. Discard the mulled spices and orange peel.
Cover the bowl with cling film and leave at room temperature to
absorb overnight.

2 Heat oven to 160 °C/fan 140 °C/gas 3. Grease and line the bottom
and sides of a deep 20 cm cake tin with a double layer of baking
parchment. Wrap the outside of the tin in a double layer of baking
parchment or brown paper. Beat the butter and sugar until light and
creamy, then gradually beat in the beaten egg, adding a little flour
if it starts to curdle. Finely grate the rest of the orange zest and
fold in with the rest of the ingredients and the soaked fruit.
Discard any excess port if your fruit hasn't absorbed it all. Spoon
into the tin, smooth the surface with the spoon and make a slight
dip in the middle. Bake for 30 mins.

3 Turn the oven down to 150 °C/fan 130 °C/gas 2 and bake for a
further 1 1/2-1 3/4 hrs until dark golden brown and an inserted
skewer comes out clean. / cracks that appear will close up as the
cake cools, Leave to cool in the tin, then remove and keep wrapped
in an airtight container until Christmas.

:PER SLICE 565 kcalories, protein 7g, carbohydrate 91g, fat 17g
saturated fat 10g, fibre 3g, added sugar 28g, salt 0.46g

:ICING YOUR CAKE: Look out for 3 simple but stunning ways to
decorate your cake, or a plain ready-made 20 cm cake, in December
issue of Good Food.

:KNOW-HOW: To make your own mulled wine spice bag, place a broken
cinnamon stick, a few cloves, allspice berries and a whole nutmeg in
the middle of a 20 cm square of muslin. Bring the edges of the
fabric together to make a pouch and tie with string.

:EASY
:PREP: 20 mins plus overnight soaking
:COOK: 2 - 2 1/4 hrs

=====