bread Archives - Fresh From Oregon

Fresh from the Oregon Coast ~ Cioppino for Two!

February 20, 2016 · by Carrie Trax ·

Dungeness crab is still Fresh from Oregon with some other great seafood like Ling cod, Rockfish and Petrale Sole. The peak season to find Dungeness crab in Oregon is December through April and fresh ‘whole-cooked’ crab are readily available on the coast, farmers markets and supermarkets. If buying at the farmers market expect to get the whole cooked crab that will still need to be cleaned. If you want to skip cleaning out the insides you can buy and ask your local seafood store or supermarket to clean them before you take them home. I bought mine at the farmers market and yes I had to learn how to clean a crab. With some help I found on the Oregon Dungeness Crab Commission website they had a great video that helped me through all the steps and it was not so bad cleaning it myself. My husband’s favorite seafood dish is cioppino and he has had many bowls from all over the pacific northwest. This was a dish I wanted to make at home for him so with my one whole Dungeness crab and fresh Ling cod from the farmers market I started collecting my seafood. With a stop at the local supermarket I added fresh scallops, shrimp and Manila clams to my first homemade Cioppino.

So what is Cioppino and where did it get started? Originating in San Francisco it is a tomato base fish stew and is considered an Italian-American dish. It has been said that as the fisherman came in for the day from fishing they would “CHIP IN” to a pot of cooked tomatoes, wine and spices thus creating the name Ciopinno (chip-EEN-o). Since the catch of the day could be anything the stew could be different each day. So as you are making the Cioppino add the seafood you like and each time you make it try a different combination. The recipe below is for two and uses just over 2 pounds of seafood. I choose to use Dungeness crab, Ling cod, shrimp, scallops, and Manila clams. Some other seafood you could use would be little neck clams, mussels and squid. I wanted to add my own twist to my Ciopinno so I served it over my creamy Parmesan risotto. This made the broth rich and creamy and a full meal for me and my husband. Enjoy my version below and enjoy some fresh seafood from where ever you live!

Cioppino with Creamy Parmesan Risotto
Tomato base:
1/4 cup olive oil
5 cloves garlic, minced
1/2 small onion, diced
12 oz fresh tomatoes, diced or 14.5 oz can diced tomatoes
3 tablespoons tomato paste
1/4 to 1 teaspoon dried chili flakes, depending how spicy you want it
1 cup white wine
1 cup water
Dash Worcestershire sauce
1 cup Italian parsley leaves, chopped
Salt to taste

Seafood:
8 oz Ling cod or other firm white fish, cut into cubes
4 oz scallops, rinsed
8 oz shelled and deveined tiger prawn or shrimp, rinsed
4 oz Manila clams or little neck clams, rinsed
12 oz Dungeness crab meat

Heat the olive oil in a large, deep pot over medium heat. Saute the garlic and onion until they become aromatic, but not browned. Add in the diced tomatoes, tomato paste, and chili flakes and continue to stir for about 1 minute. Pour in the white wine and water and simmer on low heat. Cover and cook for about 30 minutes.

Turn the heat up to high and add in the all the seafood and the parsley and gently stir together. As soon as the clams and mussels are open, the stew is ready, this will take any where from 5 to 8 minutes. Add salt to taste and serve immediately. In a large bowl place a cup of the hot Creamy Parmesan Risotto* and spoon broth and seafood over the risotto. Serve with toasted crusty bread. This makes two hearty portions with the risotto added so you can make this dish to serve 4 people just as easy.

* Creamy Parmesan Risotto
1 (14.5 oz) can chicken broth
3 cups water
2 tablespoon butter
1/2 cup onions, chopped
1 cup Arborio rice, dry
1/3 cup dry white wine, room temperature (if you do not want ton use wine sub chicken broth)
2 tablespoon butter
1/2 cup whipping cream
1/2 cup Parmesan cheese freshly grated
1/2 teaspoon pepper
1/2 teaspoon salt

Bring chicken broth and water to a boil in a saucepan. Reduce heat to simmer.
Melt 2 tablespoons butter in a large saucepan over medium heat, add onions, and saute until tender about 3- minutes. Add dry rice and saute for 2 minutes. Add wine and cook, stirring constantly, until liquid is absorbed. Add 1 cup of the hot broth mixture and cook stirring often until liquid is absorbed. Add another cup of broth and repeat procedure, adding remaining broth 1 cup at a time. Cooking time is about 25-30 minutes. Once the last broth has been added and liquid absorbed add the butter, whipping cream, Parmesan cheese, pepper and salt. Cook, stirring constantly for 2 minutes, serve immediately. If you want to save time cook the day before or just before starting the Cioppino. Reheat before serving with the Cioppino.

Bread Pudding Mission

January 4, 2015 · by Carrie Trax ·

For 2015 I have set myself some goals; learn how to sew an apron, take more hikes, photograph an amazing sunset, give back to others, enjoy my new granddaughter and search for and make bread pudding recipes. Bread pudding is one of the comfort foods that takes us back to our grandmother’s kitchen. Bread pudding is just the combination of bread with an egg custard mixture which is then refrigerated for several hours and baked, but the combinations can be endless. You can use Challah bread, croissants, french bread and brioche bread. You can add the flavors of chocolate, sweet potato, vegetables, fruits and liqueurs. Do not forget the sauce on top; whiskey, vanilla, rum, caramel the list is endless. I have set myself a goal to find and try two new bread pudding recipes each month and of course add some of my Fresh From Oregon taste to them. Lets start off the first one with an Old Fashion Bread Pudding recipe that will please everyone in your family! Read more about the history of bread pudding here…

Old Fashion Bread Pudding
7 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 pound loaf of challah bread or brioche bread, cut into 1-inch cubes
1 teaspoon cinnamon
1 cup raisins (optional)
Vanilla Sauce ~ recipe below

Butter a 13x9x2-inch glass baking dish, set aside. Whisk eggs in large bowl until blend. Add milk, sugar, whipping cream, vanilla and cinnamon; whisk until blended well. Stir in the cubed bread making sure all the bread has soaked in some of the egg mixture. If adding raisins mix in at this time. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour. Cool slightly (pudding will fall).

While cooling, prepare the vanilla sauce.

Vanilla Sauce
1/2 cup (1 stick) of unsalted butter
1/4 cup of granulated sugar
1/2 cup of heavy cream or whole milk
1 tablespoon of all purpose flour
1/2 teaspoon of pure vanilla extract

Melt butter in a saucepan and whisk all other ingredients in except the vanilla; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla, whisk and drizzle over bread pudding.

Bread pudding is always best served warm so heat a piece for about 40 seconds in the microwave and then pour on some vanilla sauce. Refrigerate any left over pudding and vanilla sauce.

Deep South Dish & My Knotted Life

Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

August 17, 2014 · by Carrie Trax ·

It has been a great year for me this year at the 2014 Clackamas County Fair in Canby, Oregon. I won 120 ribbons and was named “Queen of the Kitchen” and “Queen of the Fair”. One of the best awards was winning the Bob’s Red Mill Bread Contest at the fair. This pumpkin bread is made with Bob’s Red Mill white flour, whole wheat flour, rolled oats, dried cranberries and topped of with some of his raw pumpkin seeds. The swirl of cinnamon and sugar make this bread great for the dinner table or for making French toast for breakfast. I am also going to use it next time I make some bread pudding….yum!

Swirled Pumpkin Bread
5 cups Bob’s Red Mill flour
3 cups Bob’s Red Mill whole wheat flour
2 cups Bob’s Red Mill quick cooking rolled oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/2 cup Bob’s Red Mill dried cranberries

FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

TOPPING:
1 egg, slightly beaten
1 teaspoon water
2 tablespoon Bob’s Red Mill quick cooking rolled oats
2 tablespoon Bob’s Red Mill raw pumpkin seeds
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie
spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add
cranberries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface and divide the dough in half. Roll each dough into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon and sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. In small bowl mix egg and water. Brush on loaves and sprinkle each with 1 tablespoon oats and 1 tablespoon raw pumpkin seeds. Bake at 350° for 55 minutes or until golden brown and internal temperature is 190 degrees. Check bread after 25 minutes if getting really brown tent a piece of aluminum foil over each loaf for the remainder of the baking time. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

In addition to this Swirled Pumpkin Bread you can also try my 2012 Winning Recipe “Blue Ribbon Honey Wheat Oat Bread”

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Challah Bread

April 22, 2013 · by Carrie Trax ·

Here is another recipe I made from “The Mile End Cookbook”, the traditional Jewish Challah Bread. The cookbook tells you how to make the traditional braid or how to make a Pullman loaf. I wanted a bread that would be better for sandwiches and French toast so I made the Pullman loaf. This bread has a sweet taste and is great not only for sandwiches but can be used for French toast, bread pudding and is great in an overnight egg bake. If you want to have a more yellow colored bread add a few drops of yellow food coloring. I chose to keep it just like the recipe in the cookbook and even though the bread has a white color it tastes just perfect. Watch for tomorrow’s post to see the Fresh From Oregon taste I give my extra pieces of Challah bread.

Challah Bread
1 1/4 cups lukewarm water
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons yeast
1 tablespoon canola oil
1/4 cup sugar
4 cups Bob’s Red Mill white flour
1 teaspoon kosher salt

Combine water, egg, egg yolk, yeast, oil and sugar in the bowl of a stand mixer and whisk for a few seconds until combined. Place the dough hook on and add the flour and salt, mix on medium speed until dough comes together about 4 minutes. Let dough rest in the bowl for 5 minutes, add a little flour if dough seems sticky (1 tablespoon at a time) mix for 5 minutes. On floured surface place dough and shape into a ball. Place the dough in a greased bowl and cover with plastic wrap and towel. Let dough rest in a warm place until doubled in size about 2 hours. I did not make the traditional braid but made a Pullman loaf shape. Place the dough on a well-floured surface and press and stretch into a 10×8-inch rectangle. With the short end start rolling the dough into a cylinder. Tuck the ends under and place in a greased standard-size loaf pan. Lightly grease the top of the bread and cover with plastic wrap and towel, let rise in a warm place until it is slightly above the pan’s rim, about 1 1/2 hours.
Bake the bread in a preheated 350 degrees oven for 25 minutes, rotating 180 degrees halfway through baking. Bake until brown on top and bottom, remove from oven and let rest 5 minutes before removing from the pan then cool on wire rack.

What is Challah Bread?
Challah is a loaf of yeast-risen egg bread that is traditionally eaten by the Jewish community on Shabbat, on ceremonial occasions and during festival holidays. The word “challah” is also used to refer to the portion of dough that is traditionally separated from the rest of the dough before baking. The plural of “challah” is “challot.”

Blue Ribbon Honey Wheat Oat Bread

August 31, 2012 · by Carrie Trax ·

Did they just call my name? Looking at my husband’s face I knew I won 1st place in the Bob’s Red Mill Bread contest at the 2012 Clackamas Fair. I was so excited winning first out of 21 different breads entered in the contest. Recipes had to use one of Bob’s Red Mill flours and any other Bob’s Red Mill product so that was the start of my Honey Wheat Oat Bread. The special treats of raw pumpkin seeds, oats and wheat germ awaited the judges as they sliced the bread in half. Even though I also received a $100 gift card for Bob’s Red Mill (which I used one hour after the contest was over) my biggest prize was the Blue Ribbon!

Honey Wheat Oat Bread

3 tsp rapid rise yeast

1 teaspoon white sugar

1/2 cup warm water (110 degrees)

1 (12 fluid ounce) can evaporated milk

1/4 cup water

1/4 cup melted butter

1/2 cup honey

2 teaspoons salt

2 cups Bob’s Red Mill whole wheat flour

4 cups Bob’s Red Mill white flour

½ cup Bob’s Red Mill quick cooking rolled oats

¼ cup Bob’s Red Mill wheat germ

½ cup Bob’s Red Mill raw pumpkin seeds

1 egg, beaten with a little water

2 tablespoons Bob’s Red Mill quick cooking rolled oats

Dissolve yeast and sugar in 1/2 cup warm water, set aside for a few minutes.

Combine milk, 1/4 cup water, butter, honey, salt and wheat flour in mixer bowl of a Kitchen Aid mixer. Mix in yeast mixture, and let rest 15 minutes. ( I place a towel over the bowl). Add bread flour, and process until dough forms a ball. You can leave in mixer on “2” mix for 8-10 minutes (add flour as needed if sticky) or hand knead for 10 minutes. (I prefer to hand knead and then you can feel if more flour is needed). Add in oats, wheat germ and pumpkin seeds. Place the dough in an oiled bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled. (I learn a trick from someone to turn your oven on to 400 for 1 minute and then turn off it works great) Place bowl in oven to rise. Do the same on the second rise too.

Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9×5 inch bread pans. Cover loosely with plastic wrap. Let rise in a warm area (oven) until doubled; second rise should take about 30 minutes. Egg wash the top of each loaf and sprinkle on some oats.

Place a small pan of water on the bottom shelf of the oven. Preheat oven to 350 degrees.

Bake for 25 to 35 minutes, or until tops are dark golden brown. Slice when cool.

Fresh from the Oregon Coast ~ Cioppino for Two!

Bread Pudding Mission

Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

Challah Bread

Blue Ribbon Honey Wheat Oat Bread

Experience fresh food from Oregon!

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