Sara Karl taking a photo of me taking a photo of the breads in my organic gourmet kitchen
Pressured Cooked in a ceramic Insert for a moist cake-like bread
Sara Karl taking a photo of me taking a photo of the breads in my organic gourmet kitchen
Tastes like cake, moist and delicious: Here’s a tasty sourdough bread that I mixed up with all Organic Ingredients: local wheat and spelt flour, Cambodian Mekong Flower Rice™ and coconut flour. I pressured cooked this delicious sourdough bread inside a ceramic crock inside a pressure cooker instead of baking it.
Rice Bread
Here is a delicious variation of the sourdough bread that I made last night. This one is from my The Quick and Easy Organic Gourmet cookbook. And there will be recipes of how to cook gluten-free grains using inserts in my upcoming cookbook: Gluten-Free Recipes for the Conscious Cook due out this July.
Simple to make.
3 cups leftover rice, even better if sour
3 cups whole wheat bread flour
1/2 teaspoon sea salt
Add water to knead about 1/8-1/4 cup
Put rice and flour in a mixing bowl. Rub them together to break up the rice. Add salt and water. Use your hands to knead into a dough. Knead for 10 minutes. Cover it with a damp, warm, thin towel. Let it rise for 8 hours.
Knead the dough again for 10 minutes inside the big mixing bowl or on a lightly floured pastry board. Add more wheat or another kind of flour, if dough is very sticky. Oil the insert, or a bread pan. Put the bread dough inside. Cover with a warm damp towel. Let it rise, at least, 8 hours or overnight.
TAKE OFF THE TOWEL! Pressure cook in the insert for 1 hour. OR
Bake the bread at 300 degree for 15 minutes, then, at 350 degrees for 1 1/2-2 hours.
Open the insert when the pressure comes down. When you look at bread, the top may seem wet, but it will dry out as it cools. Take out the insert. When it is cool enough to handle, turn it upside down onto a cooling rack. Bread slides out easily.
I have taught “Great Grains in the Morning” cooking classes in New York City and here in Western MA, and I love to eat whole grains all day long.
Living in the pioneer valley, I have the opportunity to be a shareholder in a local CSA for locally grown organic grains and beans. The local spelt berries ground into a flour at the local sourdough bakery, WheatBerry made a great breakfast waffle with local frozen strawberries made into sauce.
For more information on my catering, cooking classes, and cookbooks, please go to www.lesliecerier.com
Ancient grains are making a comeback. More and more, I have replaced brown rice, barley and millet with quinoa, teff, and spelt. Rich in protein, amino acids, B Vitamins, calcium and fiber, each ancient grain has its own unique flavor and nutrition profile. Some are also quick cooking (quinoa, amaranth, and teff). Ancient grains expand our choices, and offer new options for diners whose diets demand rotation, not just to escape boredom, but because of food allergies. Ancient grains permit even the most restricted dieter to feast.
Basmati Rice Pilaf with Spelt and Red Wine
This delicious pilaf is nutty and infused with red wine and garlic.
Serves 4-6
1/2 cup spelt berries, rinsed
2 3/4 cups water
1 cup basmati rice, rinsed, drained and set aside
1 tablespoon extra virgin olive oil
3 cloves garlic, thickly sliced
2/3 cup coarsely chopped onions
3/4 cup diced celery or celery root
¼ teaspoon sea salt
3/4 cup red wine (such as Zinfandel or Petite Sarah)
1. Put spelt in a small bowl. Boil ¾ cup water and pour over spelt. Let sit for at least 1 hour or overnight.
2. Drain spelt and reserve soaking water.
3. Boil 2 cups water in a teakettle.
4. Meanwhile, heat a 4-quart stockpot over medium heat. Add oil, garlic, onions, celery and sea salt. Sauté, stirring occasionally for 5 minutes, or until onions begin to soften and celery turns bright green.
5. Add and sauté spelt and basmati rice for 2-3 minutes, or until well mixed in.
6. Turn off the heat. Add boiling water, along with reserved spelt soaking water to make 2 ¾ cup water, and wine.
7. Resume heat and simmer on low heat for 50 minutes, or until all the liquid’s absorbed.
8. Serve immediately.
Spicy Tomato Quinoa Soup
Quinoa makes a delicious soup spiced with chilies and a touch of cinnamon.
Serves 4
3/4 cup quinoa, rinsed, drained and set aside
3 tablespoons extra virgin olive oil
2 teaspoons cumin seeds
2 teaspoons seeded and coarsely chopped cayenne pepper
5 garlic cloves, thickly sliced
1 cup coarsely chopped red onion
4 cups bite-sized cauliflower florets
3 1/2 cups coarsely chopped plum tomatoes
5 tablespoons seeded and coarsely chopped jalapeno pepper
1 cinnamon stick
5 cups water
1 cup coarsely chopped sweet red pepper
2 tablespoons fresh thyme leaves
1/2 teaspoon sea salt
1/2 cup coarsely chopped cilantro
1. Place the oil in a 6-quart stockpot, and warm over medium heat. Add the cumin seeds, and sauté, stirring for about 1 minute, or until fragrant.
2. Add the cayenne, garlic, and onions, and continue to sauté for 3 minutes to mix spices.
3. Add the quinoa and continue to sauté for 3 minutes, mixing the quinoa with the spices.
4. Add the cauliflower, tomatoes, jalapeno peppers, cinnamon stick, and water. Bring the ingredients to a boil, then reduce the heat to medium-low.
5. Add the sweet red pepper. Simmer covered for 15 minutes, or until the cauliflower and quinoa are tender.
6. Stir in the thyme and sea salt.
7. Adjust the seasonings, if desired.
8. Ladle the hot soup into bowls, and garnish each with cilantro before serving.
