Pan Frances

This is the bread that Aaron remembers having in Argentina.  I had to translate it, so hopefully it's accurate.

Ingredients

• 3-4 c Flour
• 1/2 tsp salt
• 1 Tbsp dry active yeast
• 1 c water

Directions

Make a crown with the flour and salt. Add the yeast, and then the warm water slowly. Knead until the dough smooth and elastic.
Let the dough rest covered with plastic wrap. Cut into 8 portions, shape into small baquettes. Allow to rise until double the volume. Then bake at 350 º F. Placing a plate with water on the floor of the oven to produce steam.

Pumpkin waffles

We cooked up some pumpkin yesterday, and had about a cup leftover, so I made this for breakfast.  Everyone liked them. Delicious!
Pumpkin Waffles
from Smitten Kitchen

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar 
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  2 teaspoons ground cinnamon
•  1 teaspoon ground ginger
•  1/4 teaspoon ground cloves
•  4 large eggs, separated
•  2 cups well-shaken buttermilk
•  1 cup canned solid-pack pumpkin
•  3/4 stick (6 tablespoons) unsalted butter, melted
•  Vegetable oil for brushing waffle iron or cooking spray

Directions

1. Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
2. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
3. Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Chocolate Caramel Brownies

I made this for FHE tonight - so delicious and gooey, and wow!!!  I didn't use the pecans because Amy wouldn't like them.

 Chocolate Caramel Brownies  

from Six Sisters

INGREDIENTS:
For the brownies:

• 1 cup (2 sticks) butter
• 12 ounces bittersweet or semisweet chocolate, coarsely chopped (I used dark chocolate)
• 1½ cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon salt
• 1½ cups pecans, coarsely chopped (optional, I didn't use any)
• 1 cup semisweet chocolate chips

For the caramel filling:

• 14 ounces caramel candies, unwrapped
• 1/4 cup heavy cream

DIRECTIONS:

Preheat the oven to 350˚ F.  Grease a 9×13-inch baking pan well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Argentine Potato Salad

When we had Bishop and his family over for dinner I made this Argentine salad.  I didn't have a bag of mixed veggies, so I just used what veggies we had on hand.  And I only had 4 Tbsp of the olives.  It was good, but needed a fair amount of salt and pepper.

• 4 russet potatoes - peeled, boiled, and cubed
• 3 hard cooked eggs, chopped
• 1 (10 ounce) can mixed vegetables
• 1/2 cup mayonnaise
• 1/2 teaspoon black pepper
  1/2 teaspoon ground mustard

• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill weed
• 5 tablespoons chopped pimiento-stuffed olives
• salt and black pepper to taste
  
  

  Directions

• Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
•  

Frozen Hot Chocolate

 David got a packet of this mix as a thank-you from some friends, for taking care of their garden while they were gone.  They are from the East Coast, and Serendipity 3 is a restaurant in New York.  David wasn't thrilled to share his gift, so Aaron searched for a recipe online.  This is what we found.  It really does taste like hot chocolate that has been frozen.  Not quite a milkshake though.  The difference between David's mix and this recipe seemed to be the creamy factor.  David's seemed more creamy.  However we didn't top it with whipped cream or chocolate shavings,  That would be even better.

 Serendipity 3's Frozen Hot Chocolate

 

Ingredients

1/3 cup granulated sugar

1/3 cup nonfat dry milk powder

2 tablespoons Ghirardelli cocoa powder

1 tablespoon Hershey's cocoa powder

1 tablespoon Scharffen Berger cocoa powder*

Pinch salt

1 cup milk

3 cups ice

On top

Whipped cream

Shavings from a semisweet chocolate bar

Directions

Combine the sugar, dry milk powder, cocoas, and salt in a small bowl. Pour the milk into a blender. Add the dry mix and ice. Blend until all the ice is crushed and the drink is smooth. Pour into a large goblet or two 16-ounce glasses. Top the drink with whipped cream and shavings from a semisweet chocolate bar (use a carrot peeler), then add a spoon and straw and serve.

Makes one 30-ounce serving or two 15-ounce servings. 

*If you can't locate this brand of cocoa, use 3 tablespoons Ghirardelli cocoa powder and 1 tablespoon Hershey's cocoa powder.

Savory Summer Squash Quick Bread

Another way to use up our yellow squash.  Instead of a sweet bread like zucchini bread, this is savory, and delicious.  We made them into muffins since we were short on time.

Savory Summer Squash Quick Bread

INGREDIENTS

• 1/4 cup olive oil, plus more for coating the pan
• 2 cups all-purpose flour
• 1/4 cup finely ground yellow cornmeal
• 2 teaspoons baking powder
• 1 1/4 teaspoons dried oregano
• 3/4 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 3/4 cup buttermilk
• 2 cups grated summer squash, such as round zucchini, pattypan, or crookneck (from about 1 pound squash)
• 2/3 cup finely crumbled feta cheese (about 3 ounces)

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 9-by-5-inch loaf pan with olive oil; set aside.
2. Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
3. Place eggs, buttermilk, and 1/4 cup olive oil in a separate large bowl and whisk until smooth. Using a rubber spatula, fold in squash and feta until evenly combined. Pour squash mixture into flour mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are OK).
4. Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into it comes out clean (test several spots, because you may hit a pocket of cheese), about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool for at least 15 minutes more before serving.

You can also use this recipe to bake savory muffins instead of bread. Just use a standard 12-well muffin pan. Coat the wells with olive oil and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 5 minutes, then remove them from the pan and finish cooling on a wire rack.

Garden Vegetable Enchiladas

We have an abundance of yellow (crookneck) squash this year, so we are finding a variety of ways to use it here's one of our favorites this year.

 Garden Vegetable Enchiladas

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

• Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
• Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
• Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
• Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.