side dish

Bready or Not Original: Pancetta Risotto

Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | 0 comments

This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

Bready or Not Original: Pancetta Risotto

I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

Bready or Not Original: Pancetta Risotto

This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

Bready or Not Original: Pancetta Risotto

As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

Bready or Not Original: Pancetta Risotto

Bready or Not Original: Pancetta Risotto

Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
Course: Main Course, pork
Cuisine: Italian
Keyword: alcohol, cheese, pork, rice
Author: Beth Cato

Equipment

  • large stock pot
  • medium saucepan

Ingredients

  • 8 oz pancetta diced
  • 1 Tablespoon dried shallots or fresh shallot, finely minced
  • 3 cloves garlic minced
  • 1 1/4 cups Arborio rice
  • 1 cup dry white wine Sauvignon Blanc works well
  • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
  • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
  • salt and pepper to taste

Instructions

  • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
  • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
  • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
  • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

OM NOM NOM!

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    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

    Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

    I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

    This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

    Bready or Not: Cinnamon Pie Crust

    This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: pie
    Author: Beth Cato

    Equipment

    • food processor
    • pie plate
    • plastic wrap

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 1/2 Tablespoons white sugar
    • 1 teaspoon kosher salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
    • 3 Tablespoons ice water plus more if needed

    Instructions

    • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
    • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

    OM NOM NOM!

      Bready or Not: Honey Oat Pie

      This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
      Course: Breakfast, Dessert, Snack
      Cuisine: American, irish
      Keyword: alcohol, oats, pie
      Author: Beth Cato

      Equipment

      • pie plate
      • parchment paper
      • pie weights

      Ingredients

      • single-layer pie crust
      • 1 1/3 cups old-fashioned oats also called rolled oats
      • 2/3 cup brown sugar packed
      • 1 1/4 teaspoons kosher salt
      • 1/4 teaspoon ground ginger
      • 1/8 teaspoon ground nutmeg
      • 1/2 cup light corn syrup
      • 6 Tablespoons unsalted butter melted
      • 1/3 cup honey
      • 1 1/2 Tablespoons Irish whiskey such as Jameson
      • 2 teaspoons vanilla extract
      • 4 large eggs room temperature

      Instructions

      • Preheat oven at 400-degrees

      Prepare pie crust

      • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
      • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
      • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
      • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

      Prepare filling

      • Reduce oven temperature to 350-degrees.
      • Line a rimmed baking pan with parchment paper. Place oats in pan.
      • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
      • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
      • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
      • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
      • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

      OM NOM NOM!

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        Bready or Not Original: Honey Cornbread Loaf

        Posted by on Jan 27, 2021 in Blog, Bready or Not, quick bread, side dish | Comments Off on Bready or Not Original: Honey Cornbread Loaf

        Cornbread is good ol’ basic American comfort food, perfect to warm up bellies at this time of year.

        Bready or Not Original: Honey Cornbread Loaf

        Sometimes, though, you don’t want a huge batch of cornbread. Just enough for a meal or two, maybe. That’s where this recipe comes in.

        Bready or Not Original: Honey Cornbread Loaf

        It makes a 9×5 loaf pan of delicious cornbread. Leftovers keep well wrapped up at room temperature, and the bread can also be frozen to eat later.

        Bready or Not Original: Honey Cornbread Loaf

        This cornbread is soft with a strong cornbread flavor highlighted with a touch of sweetness. Heat it up, add some butter, and you’re set.

        Bready or Not Original: Honey Cornbread Loaf

        Eat it by itself for a warming snack. Make it to go along with chili or soup or a roast. However you eat it, it’ll be yummy.

        Bready or Not Original: Honey Cornbread Loaf

        This small loaf is perfect for one person or a small family. It keeps well at room temperature for days, and can be frozen for later enjoyment, too.
        Course: Side Dish
        Cuisine: American
        Keyword: quick bread
        Author: Beth Cato

        Equipment

        • 9x5x3 loaf pan

        Ingredients

        • 1 1/2 cups cornmeal
        • 1/4 cup all-purpose flour
        • 1/4 cup golden flax meal
        • 1 1/2 teaspoons baking powder
        • 1/2 teaspoon salt
        • 1/2 cup vegetable oil
        • 1/2 cup sour cream or substitute plain yogurt or crème fraiche
        • 1/4 cup honey
        • 2 large eggs room temperature

        Instructions

        • Preheat oven at 350-degrees. Line a 9×5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.
        • In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.
        • In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.
        • Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.
        • Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.

        OM NOM NOM!

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          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Posted by on Dec 23, 2020 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Use a good quality cheddar here to really take these puddings to the next level.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          Modified from Bake from Scratch Magazine.

          Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

          These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.
          Course: Side Dish
          Cuisine: British
          Keyword: cheese, quick bread
          Servings: 2
          Author: Beth Cato

          Equipment

          • metal muffin pan
          • blender

          Ingredients

          • 3/4 cup milk or half & half
          • 2 large eggs room temperature
          • 3 Tablespoons unsalted butter melted, divided
          • 3/4 cup all-purpose flour
          • 1/2 teaspoon kosher salt
          • 1/4 cup quality cheddar cheese (25 grams), freshly grated
          • 1 1/2 Tablespoons fresh chives chopped, plus more for garnish

          Instructions

          • Preheat oven at 425-degrees.
          • In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
          • In a small bowl, toss together grated cheese and chives.
          • Place a 12-cup muffin pan in oven for 5 minutes to preheat.
          • Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
          • Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
          • Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

          OM NOM NOM!

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            Bready or Not: Gougeres (French Cheese Puffs)

            Posted by on Jul 22, 2020 in Blog, Bready or Not, cheese galore, French, quick bread, side dish | Comments Off on Bready or Not: Gougeres (French Cheese Puffs)

            Eat your cheese in delicious, airy form in Gougeres, aka French cheese puffs!

            Bready or Not: Gougeres (French Cheese Puffs)

            This is a savory version of pate a choux, the dough used for cream puffs and eclairs. In this case, though, you fold in a generous amount of grated cheese.

            Bready or Not: Gougeres (French Cheese Puffs)

            What kind of cheese? Go for ones that grate and melt. Traditional choices would include Gruyere or Comte, or be a rebel like me and use English cheddar. (Scandalous, I know.)

            Bready or Not: Gougeres (French Cheese Puffs)

            I modified this recipe from Dorie Greenspan’s version in her lovely tome Around My French Table. I felt like I learned something new every time I baked up a serving of these puffs, and I wanted to include all that info to prevent people from repeating my mistakes.

            Bready or Not: Gougeres (French Cheese Puffs)

            Such as, see the aluminum foil in these pictures? Don’t use that. Do parchment instead. I didn’t take pictures of how I mangled these gougeres, which were hopelessly stuck to the foil despite a spray of Pam.

            Bready or Not: Gougeres (French Cheese Puffs)

            The recipe results in about 30 puffs. These things keep well, unbaked and frozen, but only for about a month. After that, the puff declines and an eggy taste is more pronounced.

            Bready or Not: Gougeres (French Cheese Puffs)

            This recipe, modified from Dorie Greenspan's version in Around My French Table, combines grated cheese and pate a choux dough. The puffs bake up light, airy, and delightfully cheesy! Do the full recipe at once (it makes 30, using a tablespoon scoop) or freeze unbaked choux for later.
            Course: Appetizer, Bread, Side Dish
            Cuisine: French
            Keyword: cheese, quick bread
            Servings: 30 puffs
            Author: Beth Cato

            Equipment

            • baking sheets
            • parchment paper
            • tablespoon scoop
            • mixer

            Ingredients

            • 1/2 cup whole milk or half & half
            • 1/2 cup water
            • 8 Tablespoons unsalted butter (1 stick) cut into 4 pieces
            • 1/2 teaspoon salt
            • 1 cup all-purpose four
            • 5 large eggs room temperature
            • 1 1/2 cups coarsely-grated cheese (6 ounces) such as Gruyere, Comte, Emmenthal, or cheddar

            Instructions

            • If baking now, position racks in oven to be at the top and bottom. Preheat oven at 425-degrees. Line two large baking sheets with baking mats or parchment paper; do not use aluminum foil.
            • If preparing the gougeres now, with plans to freeze and bake later, line a pan with waxed paper and clear some space in the freezer so the puffs can set.
            • Place milk, water, butter, and salt in a medium saucepan. Bring to a fast boil. Add flour all at once, then lower heat. Promptly start stirring batter with a wooden spoon or sturdy whisk. The dough will come together, but keep stirring with vigor for another couple minutes until the dough is very smooth and looks dryer.
            • Drop the dough into the big bowl of a stand-mixer or a bowl where a hand mixer can be used. (Or, if mixing by hand, be ready for an arm work-out.) Let the dough set for a couple minutes, then add the eggs one by one. Beat, beat, beat that batter, fully incorporating each egg before adding the next. If it separates, that's okay--keep beating it! It needs to reach a stage where it is thick and shiny. Beat in the grated cheese.
            • The batter must be immediately doled out onto pans to either bake or freeze. Use a tablespoon or tablespoon-sized scoop to measure out the batter; if baking, space out about two inches apart.
            • Slide baking sheets into oven. Immediately lower temperature to 375-degrees. Bake for 12 minutes, then rotate pans from front to back, top to bottom. Continue baking another 12 to 15 minutes, until gougeres are golden and firm. Note that they will not puff until the end of the bake. Serve promptly.
            • If freezing some or all of the gougeres, freeze on waxed paper, then place in a freezer bag or lidded container. Bake straight from the freezer--do not thaw them! Place on parchment or a greased surface to cook, with gougeres in a central location in the oven. Eat frozen gougeres within a month, as they will otherwise taste increasingly eggy and have less rise.

            OM NOM NOM!

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              Bready or Not: Japanese Milk Bread Rolls

              Posted by on Feb 8, 2017 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Japanese Milk Bread Rolls

              This recipe for Hokkaido-style milk bread rolls makes 8 delicious soft, airy, amazing rolls.

              Bready or Not: Japanese Milk Bread Rolls

              I couldn’t help but be intrigued when I saw this recipe featured in a King Arthur Flour catalog. It relates to the cultural fusion that plays a major role in my latest book, Breath of Earth.

              Bready or Not: Japanese Milk Bread Rolls

              See, yeast breads in Japan were a real life kind of steampunk innovation. European bakeries began to open in major Japanese cities in the 1800s, but they didn’t become more popular until later in the century when bakers began to fuse more Japanese flavors like adzuki paste into rolls. These kinds of sweet bread (kashi-pan) play a small yet vital role in my next book, Call of Fire.

              Bready or Not: Japanese Milk Bread Rolls

              This particular roll isn’t sweet unless you add some jam on your own. These are more of a combination between a standard dinner roll and an egg-based bread like challah.

              I usually don’t make breads that involve a pre-ferment stage, but I was pleased with how easy this was to make. I had the dough mix and rise in my bread machine, but you can mix this by whatever method you choose.

              Bready or Not: Japanese Milk Bread Rolls

              This is modified from the recipe at King Arthur Flour. They note there that this can also be made in loaf form. I also have my own recipe for doing a full loaf of Japanese-style Milk Bread (Shokupan). This is my usual load bread that I make about twice a week.

              I can tell you, my husband wouldn’t mind if I made these rolls a lot more frequently as well.

              Bready or Not: Japanese Milk Bread Rolls

              This recipe, modified from King Arthur Flour, produces 8 airy and delicious Hokkaido-style milk bread rolls. It uses a fermented starter called a tangzhong that is mixed into the bread dough.
              Course: Bread, Side Dish
              Cuisine: Japanese
              Keyword: yeast bread
              Author: Beth Cato

              Ingredients

              Tangzhong (starter)

              • 3 Tablespoons water
              • 3 Tablespoons whole milk or half & half
              • 2 Tablespoons bread flour

              Dough

              • 2 1/2 cups bread flour
              • 2 Tablespoons nonfat dry milk
              • 1/4 cup white sugar
              • 1 teaspoon salt
              • 1 Tablespoon instant yeast
              • 1/2 cup whole milk or half & half
              • 1 large egg
              • 1/4 cup unsalted butter 4 Tablespoons, melted
              • 1 egg optional, or extra milk to use as a wash

              Instructions

              To make the tangzhong:

              • Combine the starter ingredients in a small saucepan on low heat. Whisk until no lumps remain and continue to beat until it's thick and the whisk leaves no lines across the bottom of the pan; this takes 3 to 5 minutes. Pour it into a cup and set it aside to cool to room temperature.

              To make the dough:

              • Combine the remaining dough ingredients and add the tangzhong. Continue to knead by hand, mixer, or bread machine until a smooth, elastic dough forms. Add more milk or flour if necessary to achieve the right texture.
              • Shape the dough into a ball and set it in a lightly greased covered bowl for about 60 to 90 minutes. It should be puffy, not necessarily doubled in size.
              • Prepare a small cake pan by lining the bottom with a cut round of parchment paper. Use nonstick spray on the base of the pan so the parchment stays in place, then spray the top of the paper and the sides of the pan.
              • Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a ball and place them in the pan. Cover it with plastic wrap and let the rolls rest for 30 minutes to an hour; keep an eye on them in case they rise fast!
              • Preheat the oven at 350-degrees. Gently brush the rolls with milk or an egg wash (1 egg beaten with 1 Tablespoon water).
              • Bake the rolls for 25 to 30 minutes, until they are golden brown on top. To check for doneness, use a digital thermometer inserted into the center of the middle roll to see if it is at least 190°F. If the rolls must cook longer, cover them with foil if they are very brown.
              • Remove rolls from the oven. Let them cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
              • OM NOM NOM!

               

              Bready or Not: Japanese Milk Bread Rolls

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