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.

=====