Recipes On Rails: New Recipes authored by Warren H. Prince

Watermelon Salad

Wed Jul 28 20:10:48 UTC 2010

Ingredients:

1.0 each watermelon round, seedless
1.0 each Onions, Vidalia
2.0 tablespoon Mint minced
0.25 pound Cheese, Feta crumbled
0.25 cup Vinegar, Wine
0.5 cup Oil, Olive

Instructions:

Cut watermelon into cubes. I set ice packs on top to chill the melon.

Slice onion into rings. Soak in ice cold water for a half hour. Drain well.

Mince the mint.

Slowly whisk the oil into the vinegar. Add the minced mint.

Toss the melon, onion, feta and dressing. Place in bowl and garnish with mint leaves.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/689-watermelon-salad

Red Beet and Orange Salad

Thu Jul 29 11:58:22 UTC 2010

Ingredients:

1.0 pound Beets, Red
3.0 each Oranges Naval ?
2.0 tablespoon Vinegar, Balsamic
0.5 cup Oil, Olive
1.0 tablespoon chives, chopped fresh

Instructions:

Wrap the beets and roast in a 400 F oven till tender. Cool till you can handle them and slip the skins. Cube in half inch cubes.

Peel oranges and segment, reserving any juice. You need 2 tablespoons.

Combine the reserved orange juice and balsamic vinegar. Slowly whisk in the olive oil. Add a pinch of salt to taste.

Toss the cubed beets, sectioned oranges, and vinaigrette. Top with chives.

I thought this was best cold, so I placed a few freezer packs on top of the salad and let it sit a bit till chilled.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/688-red-beet-and-orange-salad

Pain aux Cereales

Thu Jul 29 16:26:21 UTC 2010

Ingredients:

Flour
375.0 gram Flour, all-purpose
375.0 gram flour, whole wheat High extraction if available

Levain
38.0 gram mother active, room temp
75.0 gram flour mixture out of above mixture
75.0 gram water

Soaker
40.0 gram Millet Seeds
35.0 gram Flax Seed Golden
35.0 gram Flax Seed Brown
31.0 gram poppy seeds
30.0 gram sesame seeds
100.0 gram water

Final Mix
15.0 gram salt
1.0 gram Yeast, Instant
350.0 gram water

Instructions:

Prepare soaker. Add all the ingredients, except the water and mix. Take about 55 grams of the seed mixture and add to the water. Let sit at room temperature at least 8 hours. set remaining seeds aside. They'll be used for the topping.

I grind my own whole wheat so I fist ground about 400 grams of wheat berries and sifted out the bran. Mix the results with the all purpose flour. Should total 750 grams.

Add the mother and water in a small bowl and mix to thin the starter. Add 75 grams of the flour mixture and mix. Allow to rise till tripled.

When the soaker is ripe, mix the remaining flour mix, the remaining water, and the soaker in the mixer at low speed for about 5 minutes. Allow to sit for about 30 minutes (autolyse).

After the 30 minutes, add the starter, salt, and yeast and mix till well incorporated. Turn out on work table.

Pat and stretch out to fold.

Follow the standard 3 x 3 fold.

Place in dough bin and allow to rest for about a half hour. Repeat 4 times.

Place in the refrigerator for 18 - 24 hours. Turn out onto work table.

Divide into two equal portions. Pre-shape and place in dough bin to rest for an hour.

Shape and place on a couche.

Allow to rise for an hour.

Sprinkle peel with some cornmeal. Place loaves on peel.

Make a mixture of one egg white and just a little water. Whisk well to mix. Use this mixture to baste both loaves.

Sprinkle well with seed mixture.

Slash loaves.

Place in a oven pre-heated to 425.

Bake for about 30 - 40 minutes

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/685-pain-aux-cereales

Sweet Potato Rolls

Tue Jul 27 06:43:57 UTC 2010

Ingredients:

225.0 gram Milk
10.0 gram salt
100.0 gram honey
200.0 gram sweet potatoes, cooked baked, cooled
500.0 gram Flour, all-purpose
7.0 gram Yeast, Instant
1.5 gram Cinnamon optional
0.5 gram Nutmeg, ground optional

Instructions:

Add the milk, sugar and salt to the TM and process @ speed 3 @ lowest heat setting for about 1 minute to dissolve the sugar and salt.

Add the sweet potato (no skin)

Process @ speed 4 for 2 minutes or till well mixed

In a bowl, combine the flour and yeast. Add the spices if used. Use a whisk to distribute the spices and yeast in the flour.

Add the flour to the sweet potato mixture in the TM.

Process @ speed 4 for 4 seconds to combine the ingredients. Then knead for 5 minutes. Scrape down the sides, and knead for another 2 minutes.

Turn the dough out onto a well floured work table.

Pat it out

Fold the dough.

Allow to ferment in a covered container until doubled in bulk, about one hour.

Turn out onto a well floured board again.. Portion dough for rolls. .83 grams worked really well for me and generated exactly 12 rolls.

Pre-shape into balls. Allow to rest 10 minutes.

Final shape the rolls by making a "cage" with your fingers and rolling the ball around on the work surface (should not have any flour or dough will slide) within that cage to strengthen the shape.

Allow to final proof for about another hour.

If you wish to cut a design into the rolls, do so after about a half hour of proofing. Allow to continue proofing for another 45 minutes or until ready.

Optionally, paint with an egg wash.
Bake in a 375 preheated oven for about 20 minutes. Allow to cool

No egg wash

Variety

Variation with currents (I think they go better than raisins

Servings: 12
Prep Time: 5 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/677-sweet-potato-rolls

Chocolate Bread

Sat Jul 31 00:09:48 UTC 2010

Ingredients:

935.0 gram Flour, all-purpose
95.0 gram Cocoa
20.0 gram Salt, Flour
3.0 gram Yeast, Instant
725.0 gram water
95.0 gram honey
0.5 cup Walnuts optional
0.5 cup chocolate chips or chunks, optional

Instructions:

Weigh out the dry ingredients (the first 4) into your dough bucket.

Use a whisk to mix the dry ingredients till uniform

Warm the honey so it pours easily. Weigh out the water into a pitcher. Slowly add the warm honey to the water while using a stick blender to mix. You don't want the honey to collect on the bottom and become hard to dissolve.

Add the water and honey to the flour mixture.

Using your hand, mix the dry and wet ingredients until the flour is fully integrated. Cover and let rest for 20 minutes.

Flour your work surface and the top of the dough

Turn dough out onto the work surface

Dust top of dough with flour.

Pat out dough

If using the nuts and/or chocolate chunks, spread them out and press into the dough (amounts are totally up to you).

Fold one third of dough onto the middle third.

brush off the loose flour and fold the remaining third onto the two thirds.

Turn dough 90 degrees and pat out again.

Fold 1/3 onto the middle.

Fold remaining third onto two thirds. Repeat steps 9 - 14 without adding more nuts or chocolate. Place into dough bucket, close cover, and let rest 20 minutes.

Repeat steps 12-14 and let rest 20 minutes again.

Repeat steps 12 - 14 and let rest 20 minutes again

Repeat steps 12 - 14 and let rest 2.5 hours. Dough should have risen nicely.

Turn dough out onto work surface and scale into two equal pieces.

Shape into boule.

Dust a banneton with flour (I use a 50/50 mix of all purpose and rice flour).

Place boules into the baskets, spray lightly with oil, and let raise about an hour and a half.

Turn dough out onto a peel and score as desired.

Bake in a preheated 400F oven, with initial steam, for about 30 minutes or until internal temperature reaches 200F. Cool very well. Enjoy.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/673-chocolate-bread

Meatballs - Small batch

Fri Jul 30 00:18:23 UTC 2010

Ingredients:

1.0 pound Bread decrusted and cubed
6.0 each Egg
1.0 cup Milk
20.0 gram salt
6.0 gram Pepper, Black freshly ground
10.0 gram Garlic Powder
4.0 gram Oregano dried
100.0 gram cheese, grated parmesan
20.0 gram Parsley fresh, minced
2.0 pound Ground Beef
1.0 pound Veal, ground

Instructions:

Cut the crusts off of the bread, and then cube it.

Place the bread in a mixer bowl. Add the milk and eggs. Beat for about 5 minutes or till bread is dissolved in the liquids.

Add the salt, pepper, garlic, oregano, cheese, and parsley.

Mix till uniform

Add the meats (you can substitute all beef if the veal is unavailable) and mix again till uniform

Use a disher to shape. Bake on a greased pan @ 450F till done.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/672-meatballs-small-batch

Brown Sauce

Sat Jul 31 00:13:09 UTC 2010

Ingredients:

1.0 each Carrot chunked
1.0 each Leek chunked
1.0 rib Celery chunked
1.0 each Onion chunked
2.0 each Shallot chunked
2.0 clove Garlic smashed
2.0 ounce butter
1.0 cup Wine, Red
5.0 quart Stock, Beef
1.0 cup Flour, all-purpose toasted
1.0 cup Tomatoes, Ground
4.0 ounce butter
4.0 sprig Thyme
2.0 each Bay Leaves

Instructions:

Coarsely chop the veggies

Saute the veggies in the first butter (2 oz/ 1/2 stick)

Saute for about 20 minutes or till the veggies start to caramelize.

Add the wine and stock to the veggies. Bring to a simmer.

As veggies saute, melt the 2nd butter (1 stick) and add the toasted flour. Flour can be toasted by baking at 375F stirring frequently.

Heat the butter/flour mixture (roux) until it darkens, but doesn't burn.

Add 2 quarts of the simmering stock to the roux. Incorporate with a whisk so there are no lumps

Add the tomatoes to the roux mixture and stir.

Add the roux mixture to the remaining simmering stock together with the herbs. Be sure to clean out the pot. Simmer for about 2 hours or until reduced by a third. Strain and chill.

Servings: 50
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/671-brown-sauce

Sicilian dough with Semolina

Tue Jul 27 20:06:15 UTC 2010

Ingredients:

Poolish
385.0 gram water
60.0 gram flour, semolina extra fine
330.0 gram Flour, all-purpose
1.0 gram Yeast, Instant

Final Dough
15.0 gram flour, semolina
80.0 gram Flour, all-purpose
2.5 gram Yeast, Instant
12.0 gram Salt, Flour
24.0 gram Oil, Olive EVOO

Instructions:

Mix the water, flours and yeast in a plastic dough bucket till well mixed. This can be done with a flat whisk.

Allow poolish to sit till ripe. This can be as quick as over night, or over 12 hours depending on environment.

Just before poolish is about to collapse, pour it into a dough box and add additional flours and yeast. Do NOT add the salt or oil yet. Mix till all the flour is wet.

Sprinkle the salt over the dough (I like to use very fine flour salt for this purpose) and add half of the oil.

Work in the oil, and then add the remaining oil and work in.

When all the oil is worked in, let the dough rest for 15 minutes, covered.

Turn the dough out onto a well floured work surface.

Fold the dough and return to the dough box for another 15 minutes rest.

Fold again, return to the box, and allow to raise for an hour.

Preshape the dough and allow to raise for another 40 minutes or so.

Stretch dough into a well greased pizza pan.

Top and bake at about 450 till browning on the bottom.

Should develop a very nice crumb

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/670-sicilian-dough-with-semolina

High Temp Pizza Dough

Sat Jul 31 00:14:23 UTC 2010

Ingredients:

1800.0 gram Flour, Caputo
1100.0 gram water
32.0 gram salt
30.0 gram Starter 50/50 or 100% hydration

Instructions:

Dissolve starter in the water. NOTE: I use an Ischia starter from sourdo.com. I maintain it with AP flour with equal amounts of flour and water by weight.

Add salt, stir briefly, and then the flour.

Mix till dough passes window pane test (about 10 minutes).

Bulk ferment dough at least 24 hour, up to 72 hours.

scale and shape into balls. (yields a little over 6 1# balls).

Allow to rise at least 2 hours.

NOTE: This dough will keep over 10 days if balls are each put in a plastic bag and stored in the refrigerator.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/668-high-temp-pizza-dough

Wild Rice and Onion Bread

Fri Jul 30 23:28:41 UTC 2010

Ingredients:

Liquid mixture
640.0 gram water
18.0 gram salt
60.0 gram sugar, brown
180.0 gram Rice, Wild cooked

Drys
850.0 gram Flour, all-purpose
90.0 gram Buttermilk Powder
30.0 gram Onion, dried
3.0 gram Yeast, Instant

Instructions:

Mix the ingredients from the liquid mixture in a plastic dough box. Stir to dissolve sugar and salt.

Weigh out the dry ingredients in a separate bowl. Stir with a whisk to mix.

Add dry ingredients to the wet and mix by hand...

until all the flour is moistened. NOTE: This will be a very moist and sticky dough, not the easiest to work with.

Allow dough to rest for 20 minutes, flour well and turn out onto work surface.

Fold in thirds and repeat 4 or 6 times, depending on how tight the dough is. Place back into the plastic dough container

Wait 20 minutes and fold again, 4 times.

Wait another 20 minutes and fold again, 4 times if the dough will accept it.

Allow dough to rest for 2.5 hours

Turn out onto work surface, divide, and shape. It raises well in a banneton.

Bake at about 400 (I did mine in a WFO) with steam till instant read thermometer inserted into center of the loaf registers 200F.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/667-wild-rice-and-onion-bread