Tuesday, June 23, 2009

Herb Garden

We would like to remind everyone that our herb garden is now established and ready for you to pick some fresh herbs for your recipes. This week's recipes included the herbs tarragon and thyme. So if you are visiting the farm, stop by the herb garden in the front for a few fresh herbs.

1 comment:

  1. I made this today with fresh herbs and lavender, local honey, farm eggs and Ohio Organic Family Farms Cottage Cheese. It felt so good to make it and eat it. It was delicious too.

    Cottage Cheese Herb Bread
    1/4 cup warm water (110 degrees F.)
    2 tablespoons olive oil
    1/4 cup honey
    1 cup non-fat or low-fat cottage cheese
    1 teaspoon finely chopped fresh or dried lavender flowers
    1 tablespoon finely chopped fresh thyme leaves
    1/2 tablespoon finely chopped fresh basil leaves
    2 eggs, room temperature
    1/4 teaspoon baking soda
    3 cups plus 3 tablespoons bread flour or unbleached all-purpose flour (I used half wheat flour)
    3 teaspoons instant active dry yeast
    Cornmeal (optional for dusting pan)

    Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). Note: I mixed mine all in stand mixer with the dough hook for about 8 minutes.

    When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

    After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

    Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).

    Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

    Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished bread.

    Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the loaves on a wire rack until cooled.

    Makes 1 large round loaf or 2 small baguettes.

    Source: http://whatscookingamerica.net