It Happens Every Time

     OK, I am getting tired of this "trend'. I mention hurricanes and my street gets torn up. Next thing I know, I take the roof off my car to enjoy the sunshine and breeze while traveling to work, and it rains. I have to admit, that after my day of work in several hot kitchens, getting a nice summer shower was actually relieving on the way home, but that's not the point.

Well, to the powers that be, the roof is back on my car, so sunshine and good weather should be upon us until I get the urge to take the roof of my car off again. In the meantime, I have been attempting to improve my baking skills. I guess every person has one area in his/her profession that is the weakest, and baking just happens to be mine.

Baking is as much a science as it is an art. Chemical reactions and artistic license don't always mix. Adding more yeast than the recipe calls for could cause a minor explosion. Too little and things won't rise at all. Fermentation, active yeast, flour, sugar, and salt combinations all play an integral part in the baking process. Any recipe created, needs to be tried in an controlled environment, so as to minimize unnecessary cleanups from exploding pies, cakes, and breads. They really aren't very fun to clean up.

I have, to date, created only a few breads, pies, and cakes. I usually focus on food items with which I can easily play and experiment. Substitution and flexibility is a way of life, however, this one time in this particular article, you may not play, experiment, or substitute unless you want to take a risk which may result in disasters the likes of which I have experienced and have no desire to replicate (big smile). Enjoy these meager attempts at my baking skills, watch out for sudden rainstorms, and bon appetit

Sesame Bread
Serves 6

2 pints (1 liter) water, room temperature

1 lb durum flour
2-1/2 oz (75 g) yeast
1/2 lb cornmeal, divided
1-1/4 lb flour
1-1/2 oz (45 g) salt
1 lb semolina flour
1/4 lb sesame seeds

Combine water and yeast. Add flours and about 2/3 of the cornmeal. Place salt on top of the dry ingredients. Mix 10-12 minutes on low to medium speed. Remove from bowl; proof on canvas at cool temperature until doubled. Punch down.

Scale into 6 parts; allow to rest 10 minutes. Shape into classic French loaves; roll in sesame seeds and reserved cornmeal. Proof until doubled in size.

Preheat oven to 425° F (220° C).

Score bread with knife the entire length of each loaf. Bake for 45 minutes. Cool and slice.

Buttermilk Scones
Serves 8

2 Cups (4 dl) all-purpose flour
6 Tbsp butter, in pieces
1/3 Cup (2/3 dl) sugar
2/3 Cup (2/3 dl) buttermilk
1-1/2 tsp baking powder

2 large eggs
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt

Preheat oven to 350° F (180° C). Grease large cookie sheet. Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add butter and rub with fingertips until mixture resembles fine meal.

Whisk buttermilk, eggs, and vanilla in medium bowl to blend. Gradually add to flour mixture and stir until moist clumps form. Turn out dough onto lightly floured surface. Knead 4 times to blend well. Transfer dough to prepared cookie sheet. Press dough into an 8-inch round. Using a small sharp knife, score dough into 8 wedges.

Bake until golden brown and small knife inserted in the center comes out clean, about 25 minutes. Cool slightly, and re-cut into 8 wedges to serve.

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It happened again

     Every time I mention that something hasn't happened in a while, of course, it happens. And, it happens to extremes. For instance, last week, I talked briefly about hurricanes. During the week, the city came and ripped up my street, it rained, the street turned to mush, and it sat there all weekend. So, I have to walk to my car on the corner every morning and back every night, through the slush, just because I mentioned hurricanes in passing. The road in front of my house now looks like the pictures of a hurricane disasters. Go figure.

Memorial Day weekend is fun, when it's not raining and your street is not mush. The official start of "swim" season, provided it's not pouring buckets, grills get dusted off and broken in for the summer months to come, and you invite your family and friends over to dine with you as long as they bring the condiments and sides.

In my mind, anyone can grill a hamburger or hotdog. It's the people bringing the sides that interest me. Potato salad, coleslaw, and beans actually take cooking time. For one 4th of July party, I was told to bring potato salad. Being me, I brought red, white, and blue potato salad. Beat the hot dogs, hamburgers, and steaks all over the place. Make your 
burgers, marinate your steaks and chicken, and enjoy the next few months at the grill. But, also, pay attention to the sides that entice your visitors and which will help you remember who to invite next year - just to see what they will bring. Enjoy these salad ideas, grill safely, and bon appetit.


Mussel and Bacon Salad 
Serves 4

32 mussels, debearded 
3 fillets anchovies
1/3 Cup (2/3 dl) water 
3 tsp soy sauce
8 basil leaves 
8 large mushrooms, chopped
2 cloves garlic 
2 slices bacon, 12-inch pieces
5 slices French bread, 1-inch slices 
1/2 tsp dried thyme
3/4 cup olive oil 
olive oil
2 Tbsp rice vinegar 
1 egg white, beaten
2 Tbsp mustard 
5 Cups (ca. 1 pint) salad greens of choice

Combine mussels and water in skillet. Cover and cook over high heat until mussels open, 3-5 minutes. Discard those that do not open. Transfer mussels to a platter and cool them to room temperature. Remove mussels from their shells and reserve 1/2 of each shell. Finely mince basil and garlic in a food processor. Add bread to achieve fine bread crumbs. Transfer to a plate. Combine 1/4 cup oil (½ dl) , vinegar, mustard, anchovies, and 2 tsp soy sauce in processor; puree until smooth. Add remaining oil and process until blended well. Season dressing to taste with salt and pepper. 

Sauté mushrooms and bacon over medium high heat, 8-10 minutes. Add thyme and remaining soy sauce, sauté 1 minute longer, and remove from heat. Pour additional olive oil into saucepan to a 2-inch depth and heat to 375. Dip mussels into beaten egg white, then dredge in breadcrumbs, shaking off excess, and coating completely. Working in batches, add mussels to oil and fry until golden brown, 30-45 seconds. Remove with slotted spoon to a paper towel lined plate and place each mussel in reserved shell. Divide salad greens of choice among 4 plates. Drizzle dressing on greens, sprinkle mushroom mixture on top and arrange mussels around the plate. Serve and pass remaining dressing on the side.


Scallop and Mussel Salad 
Serves 8

1-1/2 lbs bay scallops 
2 Tbsp sherry vinegar
2 Cups (4 dl) water 
1/4 Cup (½ dl) olive oil
1 slice onion 
1/4 Cup (½ dl) vegetable oil
1 bay leaf 
1 red bell pepper, roasted
1/4 tsp dried thyme 
1 red onion, chopped
3 sprigs parsley 
1/2 Cup (1 dl) celery, chopped
1/2 tsp salt 
1/4 Cup (½ dl) shallot, minced
1/2 Cup (1 dl) fresh lemon juice 
1 Serrano chili, minced
1/2 Cup (1 dl) fresh lime juice 
1 avocado
2 lbs mussels 
1/4 Cup(½ dl) parsley, chopped fine
1/4 Cup (½ DL) white wine 
Lemon wedges
1 clove garlic, chopped 
Radicchio leaves
1 fillet anchovy, chopped

Prepare the scallops:
In a saucepan, bring the water to a simmer with the scallops, onion, bay leaf, thyme, parsley, and salt, and remove the pan from heat. Let scallops stand, covered, 5 minutes and drain them in a colander, discarding all but the scallops. In a bowl, combine the scallops with the citrus juices and let marinate, covered and chilled, for 1-2 hours. Scrub the mussels and debeard in several baths of cold water. Rinse. In a kettle, steam the mussels in wine, covered, for 3-5 minutes. Discard any unopened mussels, transfer others to a bowl, and reserve 1/4 cup of the liquid. Remove the mussels from their shells, reserving a few shells for garnish. Mince and smash the garlic and the anchovy to a paste and in a large bowl, whisk the paste together with the salt and pepper to taste. Add the oils in a stream, whisking constantly until emulsified. Add the mussels to the vinaigrette with the reserved liquid, scallops, roasted pepper, diced, onion, celery, shallot, Serrano, avocado, cubed, parsley, and salt and pepper to taste, toss well, and chill, covered, 1 hour minimum. Transfer to a platter and garnish with lemon wedges, radicchio leaves, and mussel shells.