Wednesday, April 06, 2005

Chapter Three, Section Three

Tonight I made a cottage pie for dinner. I found a terrific recipe using lots of root vegetables. I'm planning on using it as a dinner for my inlaws. I also made some bread a little earlier. We've been making our own bread for a month or two now. I make it on Wednesdays and Partner makes it on Saturdays.

Cottage Pie

1 lb potatoes, peeled and chopped
1 lb celeriac, peeled and chopped
1 leek, cleaned and sliced
2 parsnips, peeled and diced
½ onion (or 2 shallots) diced
1 lb ground beef
1 14 oz can chopped tomatoes
3 T fresh herbs (sage, oregano, etc) chopped
Salt & pepper to taste

  1. Boil the potatoes and celeriac together until very soft. Drain, mash, add salt to taste.
  2. Heat a little oil in a large frying pan or wok and sweat the leek, parsnips, and onion for about five minutes.
  3. Add the beef to vegetables and brown.
  4. Add the tomatoes and herbs and let simmer for about five minutes. Add salt and pepper to taste.
  5. Spoon beef mixture into an ovenproof dish. Spread potato mixture evenly over it.
  6. Bake at 350F/180C/Gas mark 4 for 30-35 minutes. Serve hot.

Buttermilk Honey Bread

1 T active dry yeast
¾ c warm water
1 ts sugar
2 T melted butter
3 T honey
12 oz buttermilk
6 c bread flour
1 T salt

  1. Stir yeast, sugar, and water in a small bowl. Let bloom for ten minutes.
  2. In a large bowl mix yeast, butter, honey, and buttermilk.
  3. Add salt and 2 c of the flour and mix well.
  4. Add remaining flour gradually until a shaggy dough is formed.
  5. Knead for five minutes.
  6. Turn into an oiled bowl and let ferment for 1 ½ to 2 hours, or until doubled. Deflate and form into two loaves.
  7. Proof 30-45 minutes, or till doubled.
  8. Bake at 350F/180C/Gas mark 4 for 35-45 minutes. Let cool on a wire rack.

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