The Artisan Bread Machine

I wish we had the smell option on our blog; you would want a taste of my latest creation.  I just removed these beauties from the oven.

Jean gave me this great book for my birthday; actually he asked what I would like and after reading Girlchef’s review; I mentioned this book.   The Artisan Bread Machine  has met more than my expectations.

This book is filled recipes that are so cool and different than the run of the mill Bread Machine books. While researching I found this  Review from Girlchef ; she explains this book very well; not much I can add except give you some recipes will try along the way.  On each recipe there are notes to help you understand what you are doing. You also have the choice to make different size loaves.

The bread I am featuring this week is not short of spectacular; here is the recipe:

 

Classic Butter Crust Bread

Evoking memories of small-town bakeries, this classic white loaf does it all- breakfast, toast, sandwiches, bread with a pot roast dinner.  Leftovers make great croutons, French toast or bread pudding.

2 pounds 

1/4 cup white sugar

2 tsp salt

1 1/2 cups lukewarm buttermilk

1/4 cup butter, softened

4 cups of flour

1 1/2 tsp bread machine yeast

Topping

2 tsp butter melted

Directions:

1. Add sugar, salt, buttermilk and better to the bread pan.

2. Spoon flour on top of liquid. Add yeast.

3. Select Basic/White cycle and Light  Crust setting and press Start.

Topping: After bread final rise and just before baking, press Pause.

Raise the  lid, cut 1/2 inch slash down the length of the bread

and brush with melted butter. Close lid and press Start to continue cycle.

Tip: For Breakfast bread used dark brown sugar in place of granulated sugar.

  If your bread machine does not have pause,

simply raise the lid, cut the slash, brush with butter and close the lid.

Classic Butter Crust Bread

I am participating Bake Your Own Bread

 

Sage’s Tips

As you can see I actually shaped and baked mine in the oven.

I usually make my bread with 1/2 whole wheat and 1/2 white flours.

I will be back with more tasty treats and a secret ingredient to help you bread rise.

Thank you for your visit. I am excited…February this week!

Happy Cooking.

Rita

Technorati Tags: Bread machine,Butter Crust Bread,Artisan Bread Machine,Judith Fertig,BYOB,Girlchef

Penne a La Bomba con Tonno

Last week, I received a lovely parcel full of goodies from Aurora Importing and Distributing Company.  Here is what we will sampling;  a jar of crushed tomatoes, some cubed tomatoes,  penne, La Bomba Antipasto, a jar of tuna and some sea salt. Thank you Aurora and  Liana from Ita-Liana and Recipideos.

What is a Recipideo?

A  new concept for foodie’s everywhere! A recipe and a video all rolled into one, a new and easy way to learn how to cook! Each no longer than 4 minutes and accompanied to music, you can now master the art of Italian cooking in a quick and fun way.

I tried another of their recipes that really made us happy.  I was a bit unsure about canned tuna in a tomato sauce with pasta; we were in for a pleasant surprise..  Planning to make Pasta alla Puttanesca very soon; I know this will be wonderful;  just look at those ingredients. For this week I present…

Pasta with Spicy Tuna Sauce

Pasta with Spicy Tuna Sauce

 

Ingredients

• 1 medium-sized onion finely chopped
• 3 tablespoons of Aurora Extra Virgin Olive Oil
• 2 tablespoons of Allessia La Bomba Vegetable Mix 314ml
• 1 can of Aurora Diced Tomatoes 398 gr
• ¹⁄₂  bottle of Aurora Tomato Puree 660 ml
• 1 jar of Allessia Tuna in Olive Oil 190 gr
• ¹⁄₃ cup of fresh parsley chopped
• 1 package of Amato Penne A Zito Rigate
• 1 tablespoon of Aurora Fine Sea Salt 500g

 

Directions

1. In a saucepan lightly sauté onion in olive oil until translucent (about 5 minutes)
2. Add La Bomba, Diced Tomatoes and Tomato Purée. Let simmer on med/low heat for 10-15 minutes
3. Boil water, add sea salt and cook pasta as directed on the package less 1 minute.
4. Drain tuna and add to sauce just before adding the cooked pasta, making sure not to overdrain the pasta.
5. Gently toss pasta into sauce over med/low for 1-2 minutes, turn off heat, add fresh parsley and serve.

        Pasta with Spicy Tuan Sauce

 

Sage’s Tips

I reduced the recipe in 1/2 for the 2 of us.

I did add some peppers and mushrooms because I cold not find the Vegetable Mix.

I added 2 Tablespoons of La Bomba Antipasto. for a little nip; that is good stuff on a cracker.

I have good news. I downloaded Google Chrome and my blog seems to be back to normal; keeping my fingers crossed. From everything I hear, it was not Blogger or Google to blame but Internet Explorer. 

I also joined Pinterest. What a fun place for Bloggers; it you are interested; let me know I will send you an invitation. Thank you for your visit.

Rita

Technorati Tags: Pasta with Spicy Tuna Sauce,Aurora,Recipidio,Tomatoes,antipasto,Italian Cooking.

A Risotto in 18 minutes

 

To produce a good risotto, you should use a short grain or round rice; I try to find Arborio Rice.

I love my Risotto, but have always been very intimidated to make it. I did make Ina’s Easy Parmesan Risotto a while back; it was baked in the oven.  I really don’t have that strength to stir over stove for 1 hour. 

I was approached by Liana from  Ita-Liana, She is promoting products from  Aurora.  I have already been using their  great products and made this risotto recipe that was on their site.

I was so impressed by how easy and tasty it turned out that I had to come and share with you.  I made a few  changes, because that is what I do.

Risotto with Peas

Sage Cuisine and Aurora

A delicious Italian risotto is prepared in 18 minutes with a few choice ingredients.  Substitute green peas with any of your favourite ingredients, baby shrimp, asparagus, mushrooms. The possibilities are endless!

Ingredients

1 medium sized onion chopped

6 1/4 cups of water

2 tablespoons of butter

3 tablespoons of parmesan cheese grated

4 tablespoons of Aurora Extra Virgin Olive Oil

1 ¹⁄₂ cups of Aurora Arborio Rice

2 cubes of Aurora Vegetable Bouillon Cube

Directions

In a large pot sauté finely chopped onion in olive oil until translucent.

Meanwhile add bouillon cube and let dissolve.

Add rice and stir over brisk heat for 2 minutes.

Add boiling water 1 cup at a time and stir.

Continue adding water as it gets absorbed by the rice (every few minutes).

At 9 minutes add fresh green peas.

Add saffron at any time (optional).

At 18 minutes turn off heat add butter and parmesan cheese.

Serve immediately.

Risotto with Peas

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Sage’s Tips.

I cut the recipe in 1/2 for the 2 of us.

I added sautéed mushrooms and used frozen peas.

Anxious to try this one with shrimps.

Thank you for your visit. Since Jan. 12th,  I  have been having big problems with Blogger; can’t add comments of on some of your post, at times I can’t see my comments, can’t search anything on my blog; I end up with a blank page.. Anyone else experiencing this mix up?

Happy Cooking!

Rita

Technorati Tags: Arborio,Short grain rice,Risotto,peas,mushrooms. Shrimps.