Asiago Bread Recipe (by Betty Crocker Recipes) INGREDIENTS: 3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour1 teaspoon granulated sugar1 package regular or fast-acting dry yeast (2 1/4 teaspoons)1 1/4 cups water2 tablespoons olive or vegetable oil2 teaspoons dried rosemary or thyme leaves, if desired1 teaspoon salt1 1/4 cups diced Asiago, Swiss or other firm cheeseCooking spray for greasing bowl and cookie sheet DIRECTIONS: 1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly. 2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes. 3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. 4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size. 5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F. 6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash. 7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.
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Asiago Bread Recipe (by Betty Crocker Recipes)

INGREDIENTS:

3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour
1 teaspoon granulated sugar
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups water
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese
Cooking spray for greasing bowl and cookie sheet

DIRECTIONS:

1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.

2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.

3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.

4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.

5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F.

6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.

7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.

Source: Flickr / bettycrockerrecipes

Tahini, Lemon & Garlic Salad Dressing I am always looking for new dressing recipes, especially that have tahini in them. It’s a wonderful way to have a creamy dressing without dairy. I would go the soaked raw cashew route, but we still need to get our hands on a high-speed blender.  This over a kale, roasted sweet potato & cauliflower salad would be pretty amazing.  (via speakerforthetrees:)
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Tahini, Lemon & Garlic Salad Dressing

I am always looking for new dressing recipes, especially that have tahini in them. It’s a wonderful way to have a creamy dressing without dairy. I would go the soaked raw cashew route, but we still need to get our hands on a high-speed blender. 

This over a kale, roasted sweet potato & cauliflower salad would be pretty amazing. 

(via speakerforthetrees:)

(via catherinewillis)

Source: speakerforthetrees

Fresh Fig Tartlets Sweet tart dough recipe from Tartine Makes roughly 6 4-inch tartlets, though you may have leftover filling Ingredients: For the tart dough:1/2 cup + 1 Tbsp unsalted butter, at room temperature1/2 cup sugar1/8 tsp salt1 large egg, room temperature1-3/4 cups all-purpose flour For the filling:2 cups heavy cream, cold4 oz. goat cheese, room temperature1/4 cup honey (I would recommend using more, to taste)1/2 tsp vanilla extract 8 to 10 fresh figs Directions: For the tart dough:Using a stand mixer, mix on medium speed the butter, sugar, and salt until smooth. Mix in the egg. Stop the mixer and scrape down the sides of the bowl. Add the flour all at once and mix on low speed until just incorporated. On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk of about 1/2 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight. When you’re ready to line a tart pan, on a lightly floured surface, roll out a disk until it’s about 1/8 inch thick. Work quickly so the dough doesn’t become too warm and unworkable. (Refrigerate it for about 10 minutes when this happens.) Cut out a circle larger than the mold, then ease the circle lightly onto the pan. Gently press in the sides, but try not to stretch the dough too much or it’ll shrink during baking. Refrigerate the shell for about 15 minutes until it is firm. (At this point, you can store your dough in the fridge for later use.) Start preheating your oven at 325 degrees. Dock (make small holes using a fork) the bottom of the tart shell. Bake them in the oven for 10 to 12 minutes until golden brown. Set aside to cool. For the filling:In the bowl of a stand mixer outfitted with the whisk attachment, whip the cream to medium stiff peaks. In another bowl, mix the goat cheese, honey, and vanilla and gently fold in the whipped cream. To assemble:Spoon the filling into the cooled shell. Slice the figs into sixths and arrange on top of the filling.
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Fresh Fig Tartlets

Sweet tart dough recipe from Tartine

Makes roughly 6 4-inch tartlets, though you may have leftover filling

Ingredients:

For the tart dough:
1/2 cup + 1 Tbsp unsalted butter, at room temperature
1/2 cup sugar
1/8 tsp salt
1 large egg, room temperature
1-3/4 cups all-purpose flour

For the filling:
2 cups heavy cream, cold
4 oz. goat cheese, room temperature
1/4 cup honey (I would recommend using more, to taste)
1/2 tsp vanilla extract

8 to 10 fresh figs

Directions:

For the tart dough:
Using a stand mixer, mix on medium speed the butter, sugar, and salt until smooth. Mix in the egg. Stop the mixer and scrape down the sides of the bowl. Add the flour all at once and mix on low speed until just incorporated.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each into a disk of about 1/2 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight.

When you’re ready to line a tart pan, on a lightly floured surface, roll out a disk until it’s about 1/8 inch thick. Work quickly so the dough doesn’t become too warm and unworkable. (Refrigerate it for about 10 minutes when this happens.) Cut out a circle larger than the mold, then ease the circle lightly onto the pan. Gently press in the sides, but try not to stretch the dough too much or it’ll shrink during baking. Refrigerate the shell for about 15 minutes until it is firm. (At this point, you can store your dough in the fridge for later use.)

Start preheating your oven at 325 degrees. Dock (make small holes using a fork) the bottom of the tart shell. Bake them in the oven for 10 to 12 minutes until golden brown. Set aside to cool.

For the filling:
In the bowl of a stand mixer outfitted with the whisk attachment, whip the cream to medium stiff peaks. In another bowl, mix the goat cheese, honey, and vanilla and gently fold in the whipped cream.

To assemble:
Spoon the filling into the cooled shell. Slice the figs into sixths and arrange on top of the filling.

(via mfs)

Source: squaremeal

Yogurt Mousse with Hibiscus Berry Gelée (by pastrystudio) Serves 4 - 6Yogurt Mousse2 T cold water1 1/2 t gelatin2 C (16 oz) plain yogurt1/2 C sugar 1 t vanilla1 t lemon juice, to taste1 C heavy creamHibiscus Gelée3 T hibiscus tea leaves 2 C boiling water 1/4 C sugar 2 T honey 1/2 t lemon juice1 3” strip of orange peel2 T cold water 1 1/2 t gelatin 6 oz package of raspberries or blackberries or a mixture of the twoFor the Yogurt Mousse, bloom the gelatin by sprinkling it into a small cup containing 2 tablespoons of cold water. Do not stir. Let it sit for 5 minutes until the water fully absorbs the powder.Whisk together the yogurt and sugar. Add the vanilla and lemon juice and combine thoroughly.Whip the heavy cream just to a very soft peak.Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water.Add the liquefied gelatin to the yogurt mixture and blend thoroughly.Fold in the whipped cream.Pour into 4 – 6 serving glasses or cups.Chill for about 2 hours.When the Yogurt Mousse has set up, begin the preparation of the Hibiscus Gelée.Place the hibiscus tea leaves in a heatproof bowl. Pour the boiling water over the tea. Add the sugar, honey, lemon juice and orange peel and steep for 20 minutes. Strain into a clean bowl.Place 2 tablespoons of cold water in a small dish. Sprinkle the gelatin over the water. Let it sit for 5 minutes to bloom. Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water. Add the liquefied gelatin to the hibiscus tea and whisk thoroughly. Pour onto the set Yogurt Mousse and distribute the berries in each serving. Refrigerate about 2 - 3 hours or until set. 
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Yogurt Mousse with Hibiscus Berry Gelée (by pastrystudio)

Serves 4 - 6

Yogurt Mousse

2 T cold water
1 1/2 t gelatin
2 C (16 oz) plain yogurt
1/2 C sugar 
1 t vanilla
1 t lemon juice, to taste
1 C heavy cream

Hibiscus Gelée

3 T hibiscus tea leaves 
2 C boiling water 
1/4 C sugar 
2 T honey 
1/2 t lemon juice
1 3” strip of orange peel
2 T cold water 
1 1/2 t gelatin 

6 oz package of raspberries or blackberries or a mixture of the two

For the Yogurt Mousse, bloom the gelatin by sprinkling it into a small cup containing 2 tablespoons of cold water. Do not stir. Let it sit for 5 minutes until the water fully absorbs the powder.

Whisk together the yogurt and sugar. Add the vanilla and lemon juice and combine thoroughly.
Whip the heavy cream just to a very soft peak.
Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water.
Add the liquefied gelatin to the yogurt mixture and blend thoroughly.
Fold in the whipped cream.
Pour into 4 – 6 serving glasses or cups.
Chill for about 2 hours.

When the Yogurt Mousse has set up, begin the preparation of the Hibiscus Gelée.

Place the hibiscus tea leaves in a heatproof bowl. Pour the boiling water over the tea. Add the sugar, honey, lemon juice and orange peel and steep for 20 minutes. Strain into a clean bowl.

Place 2 tablespoons of cold water in a small dish. Sprinkle the gelatin over the water. Let it sit for 5 minutes to bloom. Liquefy the gelatin by placing the bottom of the cup in a small saucepan with about an inch of simmering water. Add the liquefied gelatin to the hibiscus tea and whisk thoroughly. Pour onto the set Yogurt Mousse and distribute the berries in each serving. Refrigerate about 2 - 3 hours or until set. 

Source: Flickr / pastrystudio

Chocolate Pudding (by pastrystudio) Makes 4 - 6 servings 2 C milk 2 T coffee beans 1/4 C dark brown sugar, packed 2 oz bittersweet chocolate 2 oz (4 T) butter @ room temperature 4 egg yolks 3 T granulated sugar 1 T + 1 1/2 t flour 1 T + 1 1/2 t cornstarch 1 1/2 t vanilla 1/8 t salt, to taste 3/4 C heavy cream 1 T granulated sugar 1 t vanilla or rum, brandy or favorite liqueur Place the milk, coffee beans and brown sugar in a saucepan. Bring to a slow simmer over medium low heat until sugar is dissolved. Take off heat, cover and steep while you assemble and prepare the other ingredients. Finely chop the chocolate and place in a medium bowl. Cut the butter into very small pieces and add to the chopped chocolate. Set aside. Whisk together the egg yolks and granulated sugar until combined. Add the flour and cornstarch and whisk until thoroughly blended. The mixture will be thickened and lemon-colored. Re-warm the milk and bring to a simmer. Strain half of it into the egg yolks, whisking quickly and thoroughly. Strain the remaining milk into the bowl and whisk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a slow boil and begins to thicken. This will take about 1 - 2 minutes. Continue stirring and cooking for another couple of minutes until smooth and thick. Pour into the bowl with chopped chocolate and butter and let it sit for a minute or two. Then slowly whisk to incorporate everything. Add the vanilla and blend. Add salt, to taste. Pour through a strainer into a clean container. Press a piece of plastic into the surface and refrigerate. To serve, whip the heavy cream with sugar and flavoring of choice until it holds a medium soft peak. Whisk the pudding to loosen. Dish into bowls and dollop with whipped cream.
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Chocolate Pudding (by pastrystudio)

Makes 4 - 6 servings
2 C milk
2 T coffee beans
1/4 C dark brown sugar, packed
2 oz bittersweet chocolate
2 oz (4 T) butter @ room temperature
4 egg yolks
3 T granulated sugar
1 T + 1 1/2 t flour
1 T + 1 1/2 t cornstarch
1 1/2 t vanilla
1/8 t salt, to taste
3/4 C heavy cream
1 T granulated sugar
1 t vanilla or rum, brandy or favorite liqueur
Place the milk, coffee beans and brown sugar in a saucepan. Bring to a slow simmer over medium low heat until sugar is dissolved. Take off heat, cover and steep while you assemble and prepare the other ingredients.
Finely chop the chocolate and place in a medium bowl. Cut the butter into very small pieces and add to the chopped chocolate. Set aside.
Whisk together the egg yolks and granulated sugar until combined. Add the flour and cornstarch and whisk until thoroughly blended. The mixture will be thickened and lemon-colored.
Re-warm the milk and bring to a simmer. Strain half of it into the egg yolks, whisking quickly and thoroughly. Strain the remaining milk into the bowl and whisk. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a slow boil and begins to thicken. This will take about 1 - 2 minutes. Continue stirring and cooking for another couple of minutes until smooth and thick. Pour into the bowl with chopped chocolate and butter and let it sit for a minute or two. Then slowly whisk to incorporate everything. Add the vanilla and blend. Add salt, to taste. Pour through a strainer into a clean container. Press a piece of plastic into the surface and refrigerate.
To serve, whip the heavy cream with sugar and flavoring of choice until it holds a medium soft peak. Whisk the pudding to loosen. Dish into bowls and dollop with whipped cream.

Source: Flickr / pastrystudio

My favorite way to eat tempeh is still one of the simplest: I marinate it with tamari (or soy sauce), vinegar, and ginger, and I either bake it or pan fry it. Read more: All About Tempeh (plus a Mizuna Salad with Miso) Tempeh is also served at least twice a week in our house. You can do so much with it, and I find myself craving it when we haven’t had it for a while. I usually put it in a marinade like the one mentioned above, and balsamic vinegar is my go to on that, unless I’m doing a stir fry then I do rice vinegar. The other night I marinated some in balsamic, and soy sauce, sauteed it in olive oil and then added it to a salad with feta, red onion, apples and a balsamic dressing. So good and so filling, I would’ve added sunflower seeds if I had any on hand.  Just don’t be afraid to play around with it, you can also shred some in the food processor toss it with spices and chipotles for tacos.  (via speakerforthetrees: / food52:)
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My favorite way to eat tempeh is still one of the simplest: I marinate it with tamari (or soy sauce), vinegar, and ginger, and I either bake it or pan fry it.

Read more: All About Tempeh (plus a Mizuna Salad with Miso)

Tempeh is also served at least twice a week in our house. You can do so much with it, and I find myself craving it when we haven’t had it for a while. I usually put it in a marinade like the one mentioned above, and balsamic vinegar is my go to on that, unless I’m doing a stir fry then I do rice vinegar. The other night I marinated some in balsamic, and soy sauce, sauteed it in olive oil and then added it to a salad with feta, red onion, apples and a balsamic dressing. So good and so filling, I would’ve added sunflower seeds if I had any on hand. 

Just don’t be afraid to play around with it, you can also shred some in the food processor toss it with spices and chipotles for tacos. 

(via speakerforthetrees: / food52:)

(via catherinewillis)

Source: food52.com

Sakura-mochi (by Amy Nakazawa) sakura-mochi,  is a pink-coloured rice cake with an anko (sweet red bean paste) filling; the whole thing is wrapped in a preserved cherry leaf. The leaf is salty, so some people remove it before eating. Better to leave it on- the contrast of the sweet anko and salty cherry leaf is nice. There are two kinds of sakura-mochi- Kansai (Osaka and Western Japan) style, with the anko covered in glutinous rice, and Kanto (Tokyo and Eastern Japan) style, with the glutinous rice formed into a thin crepe and rolled around the anko. The one shown above is a variation on the latter, with a preserved cherry blossom on top. Sakura-mochi, like most Japanese sweets, is best served with green tea, especially matcha. Matcha is powdered green tea, whisked into a bitter and frothy drink. Usually just enough for a few sips is served, in a large and beautiful bowl.
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Sakura-mochi (by Amy Nakazawa)

sakura-mochi,  is a pink-coloured rice cake with an anko (sweet red bean paste) filling; the whole thing is wrapped in a preserved cherry leaf. The leaf is salty, so some people remove it before eating. Better to leave it on- the contrast of the sweet anko and salty cherry leaf is nice.

There are two kinds of sakura-mochi- Kansai (Osaka and Western Japan) style, with the anko covered in glutinous rice, and Kanto (Tokyo and Eastern Japan) style, with the glutinous rice formed into a thin crepe and rolled around the anko. The one shown above is a variation on the latter, with a preserved cherry blossom on top.

Sakura-mochi, like most Japanese sweets, is best served with green tea, especially matcha. Matcha is powdered green tea, whisked into a bitter and frothy drink. Usually just enough for a few sips is served, in a large and beautiful bowl.

Source: Flickr / bluelotus

Butternut Squash Soup with Feta & Celery (by Un dejeuner de soleil) for 4 persons - 600 g of butternut squash - 100 g of cottage cheese - 100 g feta - 1 stalk celery - 20 g of the butter - 1 small shallot - Mulled wine (optional) - Extra virgin olive oil, salt and pepper   1. Cut the squash into pieces and chop the shallot. Sauté the shallots with butter then add the squash. Mix for a few minutes, then cover with water. Cook for a quarter of an hour, add salt. Mix everything with ricotta. If too thick add a little water. 2. Meanwhile, dice the celery. Serve the soup hot with creamy feta, a few drops of oil and vino cotto and pepper. Leave (without garnish) in the fridge overnight.
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Butternut Squash Soup with Feta & Celery (by Un dejeuner de soleil)

for 4 persons

- 600 g of butternut squash
- 100 g of cottage cheese
- 100 g feta
- 1 stalk celery
- 20 g of the butter
- 1 small shallot
- Mulled wine (optional)
- Extra virgin olive oil, salt and pepper
 
1. Cut the squash into pieces and chop the shallot. Sauté the shallots with butter then add the squash. Mix for a few minutes, then cover with water. Cook for a quarter of an hour, add salt. Mix everything with ricotta. If too thick add a little water.
2. Meanwhile, dice the celery. Serve the soup hot with creamy feta, a few drops of oil and vino cotto and pepper.
Leave (without garnish) in the fridge overnight.

Source: flickr.com