Details

Created: 10 February 2010

• Sift together flour, sugar, salt, baking powder and yeast. Combine with butter and milk to make a dough, kneading until satiny (due to the schizophrenic leavening, be prepared for an unusual texture until the dough finally "comes together" into a smooth mass). Set dough in a greased bowl in a warm spot, and allow to double in bulk (or mix and rise in your bread machine, using the Dough cycle).
• Put a large pot of water on to boil. Add a teaspoon or two of baking soda to the water, if desired. Do not salt or sweeten the water.
• Punch down the dough and divide into 8 equal pieces. Roll or cut each piece into a rope 18-20 inches long, and twist each rope into a pretzel (use a dab of warm water to cement the joining-points if need be).
• Optional: At this point, cover the pretzels lightly with paper towels and allow them to rise for half an hour in a warm place.
• Slide pretzels into water with a slotted spoon or broad spatula, and boil each one until they float to the top. Remove them immediately to a lightly greased cookie sheet.
• The pretzels can be baked as-is, but are more pleasing when they are glazed with an egg-wash and topped with coarse salt or caraway seeds. To make an egg-wash, beat a single egg and a dash of water with a whisk until completely blended, and brush the tops of the pretzels with it. Sprinkle the topper onto the glazed surface.
• Bake in a preheated 400º oven until golden. This will take approximately 15 minutes, but monitor the pretzels carefully after 10. If you are using an electric oven, bake the pretzels on a high rack, or the bottoms will overbrown. If no egg-wash was used, brush the pretzels very lightly with melted butter as they emerge from the oven.
• Serve fresh and hot with a handy supply of deli mustard! Other tasty dippers and toppers range from garlic butter to melted cheese or even caramel. Note that this recipe makes some satisfyingly thick pretzels - if you enjoy slightly thinner ones, the dough may be divided 12 ways instead of 8.

Details

Created: 10 February 2010

In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft, about 3-4 minutes. Add about 1/3 of the cooked beans and 1/3 of the liquid, mashing the beans with the back of a spoon. While the mixture is simmering continue to add the beans and liquid in batches. Add the cayenne and lemon. Serve with grated cheese.

Details

Created: 10 February 2010

One of the best uses for a slow-cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own vegetable combinations. 1 onion, peeled and chopped 1 carrot, peeled and chopped.

• In a sauté pan, heat 1/4 cup water to a simmer. Add chopped onion, and sauté until water has evaporated. Continue to cook, stirring often to loosen onion from the pan, until onion is well browned, adding a bit of water if necessary, about 15 minutes.
• Combine browned onion with remaining ingredients in a slow-cooker. Cover, and cook on low for 6 to 10 hours (a longer cooking time will result in a stronger broth).
• Strain out and discard or compost vegetables, bay leaves and spices. Cool broth, then refrigerate for up to 5 days or freeze in small portions.

makes about 2 quarts
preparation time: 20 minutes
cooking time: 6 to 10 hours

Details

Created: 10 February 2010

• Trim lamb and cut into bite-sized pieces about 3/4 inch (2 cm).
• In heavy saucepan, heat 1 tbsp (15 ml) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned.
• Add chopped onions and garlic; saute until onions are tender.
• Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended.
• Add stock and red wine, if using. Stirring constantly, bring to a boil.
• Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender.
• Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally.
• Meanwhile, in saucepan, heat 1 tbsp (15 ml) of oil; saute pearl onions until browned and tender; add to stew along with peas.
• Simmer 5 more minutes.
• Taste and adjust seasonings.

Makes 6 to 8 servings.

Variations:

• I use beef instead of lamb
• Substitute one pint of Guinness for the red wine.
• Put the beef in a bowl and pour in enough red wine (red Zinfindel)/Guinness to just cover it. Marinate the beef in the refridgerator for at least 4 hours. Save the marinade and add it in with the stock. Don't worry if it's more than the 1/2 cup specified.
• 2 cloves of garlic??? I use a full head. You can never have enough garlic.
• Season with about 1-2 tsp of fresh ground peppercorns. I use a mixture of black, red, white and green peppercorns.
• Add 1-2 tsp of oregano with the flour, salt and thyme.

Notes:

• Goes well with the Irish Soda Bread or Potato Scones.