Thursday, August 27, 2009

Soaked Chocolate Coffee Cake

aka Chocolate Coffee Cake The Boy Can Eat

Combine, cover with a towel, and soak on the counter for 12-24 hours:

1 1/2 cups freshly ground whole wheat flour
1 cup cultured buttermilk

After soaking, add in:

3/4 cup evaporated cane juice (brand names: rapadura, sucanat)
1/2 cup solid coconut oil or butter
2 TBSP cocoa powder
3/4 tsp baking soda (sifted)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder (sifted)
dash of salt
dash of ground cloves

Pour into a greased 8x8 pan and sprinkle with 1/2 cup chopped pecans. Bake at 350˚ for 30-35 minutes.

Tuesday, August 25, 2009

Soaked Whole Wheat Bread

aka Bread The Boy Can Eat
(makes 4 loaves)

Combine, cover with a towel, and soak on the counter for 12-24 hours:

1 cup buttermilk or whey
3 cups water
11 cups freshly ground wheat flour
2 cups oats
3/4 cup honey
3/4 cup extra virgin olive oil, melted butter, or melted coconut oil

After soaking, combine the following in a small bowl (to proof the yeast), and let it sit until foamy:

1/2 cup warm water
1 tsp honey
2 1/2 TBSP active dry yeast

Combine the yeast mixture with the soaked mixture and add:

1 1/2 TBSP sea salt
3 TBSP gluten
1-3 TBSP orange juice
sprinkle of powdered ginger

Knead for 8-10 minutes. Dough will be very wet and sticky (add more flour if desired). Place in a greased bowl and cover with a towel. Let rise until doubled, about 1 1/2 hours. Punch down and divide into 4 greased loaf pans (at least one clear glass). Let rise again until doubled, about 45 minutes. Bake at 350˚ for 30-45 minutes. Bread is done when the loaf in the glass pan is browned on all sides. Remove from oven and let rest in pans for 10 minutes before removing from pans. Let cool completely on wire racks.

Thursday, August 20, 2009

Orange-Maple Glazed Salmon

1/4 cup rice wine vinegar
3 TBSP maple syrup
2 TBSP orange juice
24 oz. or larger wild-caught (Alaskan) salmon fillet
salt and pepper (to taste)

Combine vinegar, maple syrup, and orange juice. Pour over salmon fillet and marinate for 3 hours (or so).

Pre-heat grill to medium-high heat. Pour marinade off the salmon into a small saucepan, and place salmon on the grill. Bring marinade to a boil, boil for 1 minute, then baste the salmon with it as the salmon is cooking. Grill until salmon flakes easily with a fork.

Sprinkle with salt and pepper to taste, and serve.

*Option 2: Combine marinade ingredients, skip the marinating step, and baste salmon with the marinade liquid. It is not as thick (since it's not cooked), and contributes a lighter flavor to the cooked salmon. Great option for last-minute dinner decisions.