Microwave Polenta

ultimate comfort food. great with wild mushroom ragout

17 min | 5 min prep

SERVES 8

* 4 cups water
* 3/4 cup cornmeal
* 2 teaspoons kosher salt (depends on how salty of cheese you use)
* 3 tablespoons butter (or less)
* pepper
* 1/4 cup gorgonzola

1. in 2 quart souffle dish combine water, salt,and cornmeal, cook on hi for 6 minutes stir, cover with paper towel and cook on hi for 6 minutes.
2. stir in butter, pepper, cheese.

Iron Chef Products/Mirrotech - some are safe.

The below products are produced in Peanut-Free facilities:

General Tso
Orange w/Ginger
Sesame Garlic
Mu-Shu

One of these facilities processes some tree nuts (pine nuts) and one is peanut free. The easiest way to tell the difference is the label. If the label is what is called a "pressure-sensitive" label and does NOT wrap fully around the bottle, then the product is from a tree-nut free facility.
If the label is a paper label and wraps fully around then it is made in the plant that processes tree nuts as well.

You could also order from us directly and tell customer service about your requirements.
Information @ Mirrotek

Quick Oats Dinner Rolls

2 c. water
2 c. quick cooking oats
3 Tbsp. butter, softened
1/3 c. firmly packed brown sugar
1 1/2 tsp. salt
3 1/2 c. bread flour
1/2 c. whole wheat flour
2 tsp. quick rise yeast

Combine all ingredients in your bread maker in the order suggested in the manual. Select the DOUGH cycle. Divide dough into 16 equal pieces. Put into two greased 9-inch round cake pans. Allow to rise for 30 minutes or into double in size. Bake at 375 degrees for 15 minutes.

Skillet Bread

These are kind of like fried biscuits. They are really soft inside and go wonderfully with butter and jam or honey.

2 c. all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/2 c. milk
1 c. water

Combine all ingredients in a mixing bowl and stir until well combined. Heat 3 Tbsp. oil or butter in a skillet over medium - medium high heat. Drop batter by large spoonfuls into the skillet. As soon as bread begins to set enough that you are able, turn them with a spatula and press down on them to flatten a bit. Lower the heat and cover the skillet and allow them to steam to cook the inside. Keep a close eye on these, the outsides will burn easily!

Classic Country Bread

1 1/2 c. water
2 Tbsp. canola oil
1/3 c. molasses
2 1/4 tsp salt
2/3 c. oatmeal (I used Bob's Red Mill 5 Grain Cereal)
1 1/3 c. whole wheat flour
2 1/2 c. bread flour
2 tsp. quick rise or bread machine yeast

Put all ingredients in bread machine in the order suggested by the manufacturer. Set on "dough" cycle. When dough is ready, split into two equal pieces and form into loaves. Please each loaf into a greased bread pan. Cover with a clean kitchen towel and allow to rise for 45 minutes. Bake in a 350 degree oven for 50 minutes. Remove from pans to wire racks and allow to cool before slicing. Makes 2 loaves. USE BREAD MACHINE ON DOUGH CYCLE?

Cuban Bread

5-6 c. all-purpose flour
2 T. dry yeast
2 T. sugar
1 T. salt
2 c. hot water (not boiling)
1 T. sesame or poppy seeds or oats

Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water and beat 100 strokes, or 3 minutes with a mixer. Stir in the remaining flour until the dough is no longer sticky. Knead 8 minutes. Place the dough in a greased bowl and cover with damp towel. Let rise 15 minutes. Punch down. Divide into 2 pieces, shape into 2 round loaves and place on baking sheet. Cut an X 1/2 inch deep on top with sharp knife. Brush with water and sprinkle with seeds or oats. Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 40-50 minutes until deep golden brown. USE BREADMACHINE ON DOUGH CYCLE

Buttermilk Biscuits ***** (Martha)

Makes 9 two- to three-inch biscuits

The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended. A very hot oven is essential. The steam interacts with the baking powder to create the biscuits' ideal exterior and interior textures. Serve warm with butter.

2 cups White Lily brand all-purpose flour, or cake flour (not self-rising) 1 tablespoon baking powder 1 teaspoon salt 4 tablespoons cold unsalted butter, cut into cubes 3/4 to 1 cup buttermilk 1. Heat oven to 500°. In a bowl, combine flour, baking powder, and salt. With a pastry cutter or two knives, cut butter into the flour mixture until it resembles coarse meal. Pour in buttermilk, and gently mix until just combined. With your hands, gently form the mixture into balls. Place in a round 8-by-2-inch cake pan. 2. Bake until golden brown, 8 to 10 minutes. Allow to cool to the touch, and serve immediately.

Homemade Pita Bread

Homemade Pita Bread
(from The Baking Sheet)

1 packet active dry yeast
1 1/2 cups warm (105-115F) water
1 teaspoon sugar
1 teaspoon salt
3 1/2 cups all purpose flour

Combine sugar, water and yeast. Let stand for 15 minutes, until foaming. Stir in salt and flour until fully incorporated. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Allow to rise in a lightly oiled bowl until doubled in size, 1 1/2 hours. Turn on your broiler and lightly oil a baking sheet. Punch the dough down, divide it into 10 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out. Roll out until balls form circles about 1/8 - 1/4 inch thick. (I used my Tortilla Baker to flatten them). Place on baking sheet and broil for 3 minutes, until lightly browned. Flip over and broil again for 1 1/2 - 2 minutes. You just have to keep an eye on these guys depending on how hot your broiler gets.
Remove from oven and cool between kitchen towels to keep the pitas moist. Store in an airtight container.

Banana Bread ***** (Real Simple)

1 box cake mix (yellow, banana and pineapple work best and chocolate fudge is AWESOME!)
1 pkg. Jell-O instant pudding mix (I like to use vanilla or banana)
1/2 c. water
1/2 c. oil
2 ripe bananas, mashed
4 eggs
1 c. chopped nuts (optional)

Mix all ingredients well. Pout into two greased loaf pans. Bake at 350 degrees for 40 - 45 minutes.

Pizza Dough

1 cup warm water
pinch sugar
1 package dry yeast (2 1/4 tsp.)
3 tablespoons olive oil (if in bread machine use 2T)
1/2 teaspoon salt
2 1/2 cups flour

Stir hot water, sugar and dry yeast until blended. Add oil, salt and flour. (I use a food processor). Stir until mixture forms a soft ball. Let rest 5 minutes. Roll out on a pizza stone or cookie sheet sprinkled with corn meal. Top with your favorite pizza sauce and toppings. Bake 450* 10-12 minutes or until golden brown.

Cornbread

1 c. flour
1 c. corn meal (yellow or white)
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 tsp. salt
2 eggs
3 Tbsp. cooking oil
1 c. buttermilk (or regular milk)

whisk together dry ingredients. Add wet ingredients and mix well. Pour into a 8 x 8 in. pan. bake at 350 degrees for 30 minutes.

Homemade English Muffins

1 1/4 cup milk, warm
3 tbsp butter or margarine (I melt it in the milk.)
1 1/4 tsp salt
1 egg, lightly beaten ( optional, I beat in the warmed milk and melted butter.)
4 cups flour
1 1/2 tsp. yeast

PREPARATION: This dough can be done in a bread maker... otherwise... Place ingredients in bowl and mix together. Knead in the extra flour until it's not very sticky. Allow to rise until double in bulk. Roll dough out onto cornmeal covered surface. Cut out dough into circles (whatever size you want). Cover and let rise about 30 minutes.

Heat frying pan (or griddle) to medium heat. Place muffing cornmeal side down. Cook about 10 minutes on each side. Split with a fork and use your choice of toppings. Enjoy!

Bread Tips from Online Chat at King Arthur

Altering bread recipes from 1.5# loaf to 2# loaf: how the professionals do it

Bread too dry?
(a) use less flour - take care when measuring flour (fluff and then shovel into a measuring cup... ideal 1c = 4.5oz)
(b) add milka (2T wet + 2T dry)
(c) add some butter
(d) use higher gluten flour

Butter/Oil - adds flavor and preservative

Egg - adds color and nutrician

Milk - prefer dry. Milk makes softer crumbs, if using liquid, best to scald it and then cool it. Expert has not see diff between fat content. Wet milk contains and enzyme called proteiase, which can be a yeast inhibitor. That has been deactivated in most dry milks.

Higher Gluten - makes chewier, same rise as bread flour... Sir Lancelot... but you may need to add liquid (milk or water) 2T at a time

All-Purpose Flour

In general, you may find that cakes made with all-purpose flour are a bit tougher and less delicate than those made with a softer pastry or cake flour. Likewise, breads made with all-purpose flour may be a bit softer and flatter than those made with bread flour. But overall, these differences should be slight for the casual baker.

If a recipe calls for a certain type of flour and all you have is all-purpose, some manufacturers recommend using 1 tablespoon more per cup when making breads and 1 tablespoon less per cup for cookies and biscuits. This will increase or decrease the total amount of protein going into the batter or dough.

Buttermilk Pancakes *****(foodtv.com)

• 2 cups all-purpose flour
• 1/4 cup sugar
• 21/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup blueberries, fresh or frozen
• Serving suggestions: whipped cream and maple syrup

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook's Note: Over mixed batter will result in flat, heavy pancakes.

Stonewall Kitchen/Barefoot Contessa Mixes - NOT Safe

Thank you for your email today. Our products are processed on machinery that is also used to produce products that contain allergens. This company follows good practices that include cleaning and sanitizing machinery and lines between products, and production schedules segregate when products with allergens are produced. The equipment though is not scientifically tested nor would we guarantee allergen free raw materials from our supplier vendors. We can not assume or guarantee that our products are allergen free. Without being able to guarantee, we tell our guest, "do not consume". I'm sorry for any inconvenience. If I can be of further service please let me know.

Your Friend in Good Taste: Karen Silva, Premier Services Specialist
Stonewall Kitchen, 1-800-826-1735 ext. 1045

Notes on Bread Experiences

1/31/09 Sat - used King Arthur All Purpose flour + SAF Perfect Rise yeast per T-Fal's instructions (no adjustments for producst) and made french loaf (2#) with medium crust. Came out dense and I felt drier than expected with a harder crust than expected. I wrapped the body loosely in plastic wrap overnight. It toasted well - but was densely crunchy. Paul had it at room temp and pronounced that he loved the hard crust, dense texture. He gave it an A+ and cut thin slices of it for sandwiches. I was surprised. I was looking for a thinner crunchy crust, and a softer inside. I'd give it a B.

2/1/09 Sun - used King Arthur All Purpose flour + SAF Perfect Rise yeast per T-Fal's instructions (no adjustments for producst) and made Cinnamon Brioche with light crust. Once again, the crust is harder and thicker and the inside denser and drier than I hoped. Maybe my machine is simply calibrated too hot?

2/2/09 Mon - got Best for Bread flour and started using it. Made Quick Loaf, with milk, and it tasted milky, was softly crumbed, high rising, much softer.

2/4/09 Wed - made a Raisin Bread recipe with egg, sugar and I added raisins and carefully measured the flour that had been "fluffed up" first. Set on light crust, cycle 4 (I think) and it still came out more done and more dry than desired. But Paul loved it.