This week I have been craving Panzanella Salad which is one of my favorite summer dishes, but since tomato season is far away I made a winter version with beets instead and it was great! Here is the recipe:
Winter Panzanella Salad (Serves 4)
This past week I have been craving dark greens and I have been making this wonderful kale salad that includes a lot of croutons, which I love, especially when I make extra that I can snack on for the rest of the day. In case you feel like dark greens as well here is the recipe: (enough for 2 people)
My Grandma’s Croutons
It has been a late night and computer intensive week, but I think I have the new online store up and running! I have been wanting to do this for sometime, but it takes me forever to figure it all out and I need days where I can stay up really late to do it, since that is the only time I can stare at a computer screen for ages without going crazy! All the February breads will be posted and available as of this evening. Please let me know if you are having any issues with the ordering so I can make sure to fix what’s broken. What do you think? Do you like the new look? Is the store easier to use? I even have a search box now that you can search for anything on the site! I have been enjoying that feature to find recipes from old blog posts that I otherwise wouldn't bother to look up.
Since these kinds of projects leave me with little motivation to cook (unusual for me!) I have been eating toast in every form and fashion! My favorite this week is “Compté, Arugula, Fried Egg Toast”
Here is how I do it:
Butter your slice of bread, grate Compté or any other cheese you like right
These past few weeks I picked up my experiments with fresh milled local grains again, trying to produce a loaf of bread I love. As you may know, the “Bakers Choice” experiment last week did not go very well. When I pulled the loaves out of the oven I was happy the way they looked but what a disappointment when I cut one open! A hole in the middle and the flavor was too sour for my taste. The KAMUT flour I used has less gluten than wheat flour so it couldn't support the rise of the loaf and left a hole. Apologies if you got a loaf like that, I really hope this weeks “bakers choice” is better. This week I used the beautiful Sonoran white wheat grain that Prairie Heritage Farm grows outside of Great Falls, but added some organic red winter wheat as well to try to get a crumb and a flavor that is as wonderful as that grain’s color and the fields it grew in. I want to continue experimenting with this grain even though it is not the ideal bread wheat but I absolutely love the idea of producing a loaf of bread that is made with flour grown by one family and then milled at my bakery and made into delicious bread. I do think this flour can produce a wonderful loaf of bread, it will just take more tries. If you prefer to no longer participate in the “experiment” of the Bakers Choice this month please let me know and I will switch you to another loaf for the rest of the month! I am obsessed with creating a loaf I love with this grain, and feel I need to keep experimenting. Thank you all for participating in the quest for excellent bread. Your feedback on these loaves is very appreciated!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, KAMUT-wheat berries, sourdough culture, freshly milled KAMUT flour, sea salt.
Cinnamon Raisin Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. raisins, sourdough culture, org. wheat flour, org. fair trade molasses, local raw honey, sea salt, org. cinnamon.
Bakers Choice: Sonora-White-Wheat Loaf
Ingredients: org. fresh milled Sonoran white wheat flour, Montana grown org. wheat flour water, sourdough culture, sea salt.
Thank you so much for signing up for the first bread-share of 2016!!! I hope your year started off well and you are ready for everything it will bring!
A few weeks ago I found something very exciting at Town and Country, it is one of my very favorite ingredients that I have only found twice outside of Europe. It is called “Quark” and it is an all purpose ingredient that you can make so many things with, that when you don’t have it you feel like half your recipes that you love don’t work anymore and you don’t know what to eat. So now, that I found it so unexpectedly I can’t stop using it and I just have to tell you all about it! I won’t attempt to describe it except that it is referred to as a soft cheese on the packaging and you can find it with the ricotta cheese in the refrigerated section of the store. You will have to try one of the “recipes” below and see what you think.
Dessert Quark: Mix the Quark with a little whipped cream and your favorite jam or if you still have some preserved cherries or peaches that’s even better, add a little sugar if you like it sweeter and enjoy for a fabulous dessert!
Quark with Herbs: For herbed quark add fresh thyme, sage, chives or any other herbs you like, salt and pepper, a little olive oil, mix all together in a small bowl and put on toast or serve with potatoes.
You can also use Quark instead of ricotta in your lasagne, or you can make cheesecakes with it or you can eat it for breakfast instead of yogurt with your fruit the list goes on… Let me know what you think and all the things you use it for!
This week’s Share
Ingredients: Montana grown org. wheat flour, sourdough culture, sea salt.
Sesame Seed Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. sesame seeds, org. sourdough culture, sea salt.
Bakers Choice: KAMUT whole-grain Sandwich Loaf Another experiment with fresh milled KAMUT flour, trying to get the acidity and texture to where I like it. What do you think? Good or bad this time?
Ingredients: org. fresh milled KAMUT wheat flour, water, sourdough culture, Montana grown org. wheat flour, sea salt.
Wishing you all the very best for 2016!! May it be a year filled with laughter, friends, good food, health and peace!!
Thank you for being part of STELLA Bakery through out our first 8 months here in Bozeman! What an incredible year it has been, filled with so many new and old friends, more bread than ever before and a new hometown that has been more welcoming than we could have ever imagined. A year filled with good byes and hellos, a year of making our dreams come true, a year that seems so short until I think about all the things that have happened in the last 365 days! A year that we will always remember as the year we finally moved north to Montana, a year that I have been able to bake real bread with flour grown in the same state. A year of long summer nights, like I remember them as a kid and snowy and cold days that make me smile!
With a year like this behind us I can’t wait to see what 2016 brings! Maybe I will finally have a real deck oven to bake bread in? Maybe I will discover new flours and grains that I don’t even know about yet. Maybe I will get a chance to visit more farmers to bring you the grains they grown in the form of bread. What ever this new year will bring, we are going to make it special! Anything is possible as long as your heart is in it! Make 2016 a special one for you and yours!!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, org. sourdough culture, sea salt.
German Rye Sandwich Loaf
Ingredients: water, Montana grown org. wheat flour, freshly milled org. rye flour, org. sourdough culture, honey, sea salt, org. coriander, org. fennel seeds.
Bakers Choice: Sonora-White-Wheat Sandwich Loaf
Ingredients: Sonora white wheat from Prairie Heritage farm, water, Montana grown org. wheat flour, org. sourdough culture, sea salt.