The Bread is in the Baking

Rikki Wynn - Baker and actor, currently living in Portland, OR.

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Question or comments about the cooking?

When we processed the hens and were taking out the insides I kept repeating “did you save the liver? I want to make pâté!”
I’m pretty sure my friends were a little annoyed by it. But I’ve never made pâté before and fresh chicken livers seemed like the best way to get started.
I looked online for some recipes, but all of them called for far more chicken liver than I had and so many ingredients and usually had bacon in them. Which is totally fine, I like bacon as much as the next Portlander, but I wanted something simple. So I came up with my own recipe. I chose ingredients that I like and that I thought would bring out the flavor of the liver. I think I did a good job. The pâté is rich and smooth and the sage adds a brightness to it.
Chicken Liver, Mushroom and Sage Pâté
5.5 oz chicken liver
1 tablespoon butter
1/2 a small yellow onion, diced
5 small cremini mushrooms, diced
1/4 cup red table wine
Salt and Pepper to taste
1/2 tsp fresh sage and a few whole leaves to garnish
Melt the butter and add the onions in a small pan. Sauté the onions until they begin to brown. Add the mushrooms and liver. Sauté until they begin to brown as well and then add the wine, salt and pepper. Cook until the wine is reduced. Put everything in a food processor and process until smooth. Fill 3 ramekins with the paté and cover each ramekin with plastic wrap and place in the fridge to chill. Once the paté has chilled, eat it spread on some nice bread.
Total Time: About 30 minutes View Larger

When we processed the hens and were taking out the insides I kept repeating “did you save the liver? I want to make pâté!”

I’m pretty sure my friends were a little annoyed by it. But I’ve never made pâté before and fresh chicken livers seemed like the best way to get started.

I looked online for some recipes, but all of them called for far more chicken liver than I had and so many ingredients and usually had bacon in them. Which is totally fine, I like bacon as much as the next Portlander, but I wanted something simple. So I came up with my own recipe. I chose ingredients that I like and that I thought would bring out the flavor of the liver. I think I did a good job. The pâté is rich and smooth and the sage adds a brightness to it.

Chicken Liver, Mushroom and Sage Pâté

5.5 oz chicken liver

1 tablespoon butter

1/2 a small yellow onion, diced

5 small cremini mushrooms, diced

1/4 cup red table wine

Salt and Pepper to taste

1/2 tsp fresh sage and a few whole leaves to garnish

Melt the butter and add the onions in a small pan. Sauté the onions until they begin to brown. Add the mushrooms and liver. Sauté until they begin to brown as well and then add the wine, salt and pepper. Cook until the wine is reduced. Put everything in a food processor and process until smooth. Fill 3 ramekins with the paté and cover each ramekin with plastic wrap and place in the fridge to chill. Once the paté has chilled, eat it spread on some nice bread.

Total Time: About 30 minutes

November 15, 2013 @ 8:33 PM 2 notes

I haven’t made something I really wanted to post about for some time.
My dad asked me why there hadn’t been any new posts in the last couple of weeks and I told him that I had been busy, but then I realized, what it came down to was that I just hadn’t found a recipe that made me really excited.
Many of the recipes you find here are recipes that I thought about for days before I actually made them. I find a recipe that I’m really excited about and it gets stuck in my brain. It’s all I can really think about. And, if you ask my friends, all I can talk about.
This was one of those recipes and I’m very excited to share it with you.
For this recipe, I followed the original recipe, but chose to omit the bread crumbs in the filling and I added mushrooms. I also chose to make my own ricotta for the filling (which only takes about 20 minutes, so you should do it). The recipe for the ricotta is at the very bottom of this post.
Sunshine Spinach Pie
Dough
500 gr of flour
90 ml of extra virgin olive oil
200 ml of warm dry white wine
2 tsp of salt
In a large bowl, mix together the flour and salt. Create a well in the middle of the flour mixture and pour in the olive oil and white wine. Carefully stir stir in the wet ingredients with your hand or a wooden spoon until the dough begins to come together into a smooth ball. If your dough is too sticky, add more wine and olive oil. If it’s too dry, add more flour. Cover the dough in plastic while you make the filling.
Filling
350 gr fresh spinach, boiled
350 gr of ricotta cheese
5 medium sized button mushrooms, halved and cut in thin slices and sautéed in olive oil.
1 egg
100 gr grated Parmesan 
salt and pepper to taste
In a medium sized bowl, mix together all the ingredients for the filling. Taste it to see if you think it needs more salt or pepper and add accordingly.
 To assemble
Preheat your oven to 360°F
Cut the dough in half and roll out the first half of the dough into a large circle about an 1/8 of an inch thick. Move the dough to your baking sheet (a pizza pan works best) Place a large mound of filling in the center of the dough and then a circle of filling around the mound making sure to leave about 2 inches between the filling in the center and the circle and an inch between the edge of dough and the circle.
Roll out your second piece of dough to the same thickness. Wet the edges of the dough and carefully place the lid over the filling, pushing the dough down where there is no filling.
Take scissors and cut the dough around the edges about 2 inches between each cut just past the filling circle. Twist the now cut edges so that the filling shows through.
Brush the pie with an egg wash and sprinkle the top with more salt and pepper.
Bake in the oven for about 35 minutes or until a light golden brown around the edges.
 
Ricotta
2 quarts whole milk (NOT ultra-pasteurized - Milk from in-state is usually not, but double check).
1 cup heavy cream (also not ultra-pasteurized)
3 tbs fresh lemon juice
In a large pot bring milk and cream to a simmer. Add the lemon juice and stir until curds stop forming, about 3 minutes. Pour the curds through a colander covered in cheese cloth to strain out the whey. 
Now try not to eat all the ricotta before it goes into your spinach pie! This recipe makes about 50g more than you need for the pie recipe.

Total Time: About an hour (extra 20 minutes if you make your own ricotta)

This lovely picture was taken by Rachel King. For more food photos please check out my facebook page!

I haven’t made something I really wanted to post about for some time.

My dad asked me why there hadn’t been any new posts in the last couple of weeks and I told him that I had been busy, but then I realized, what it came down to was that I just hadn’t found a recipe that made me really excited.

Many of the recipes you find here are recipes that I thought about for days before I actually made them. I find a recipe that I’m really excited about and it gets stuck in my brain. It’s all I can really think about. And, if you ask my friends, all I can talk about.

This was one of those recipes and I’m very excited to share it with you.

For this recipe, I followed the original recipe, but chose to omit the bread crumbs in the filling and I added mushrooms. I also chose to make my own ricotta for the filling (which only takes about 20 minutes, so you should do it). The recipe for the ricotta is at the very bottom of this post.

Sunshine Spinach Pie

Dough

500 gr of flour

90 ml of extra virgin olive oil

200 ml of warm dry white wine

2 tsp of salt

In a large bowl, mix together the flour and salt. Create a well in the middle of the flour mixture and pour in the olive oil and white wine. Carefully stir stir in the wet ingredients with your hand or a wooden spoon until the dough begins to come together into a smooth ball. If your dough is too sticky, add more wine and olive oil. If it’s too dry, add more flour. Cover the dough in plastic while you make the filling.

Filling

350 gr fresh spinach, boiled

350 gr of ricotta cheese

5 medium sized button mushrooms, halved and cut in thin slices and sautéed in olive oil.

1 egg

100 gr grated Parmesan 

salt and pepper to taste

In a medium sized bowl, mix together all the ingredients for the filling. Taste it to see if you think it needs more salt or pepper and add accordingly.

 To assemble

Preheat your oven to 360°F

Cut the dough in half and roll out the first half of the dough into a large circle about an 1/8 of an inch thick. Move the dough to your baking sheet (a pizza pan works best) Place a large mound of filling in the center of the dough and then a circle of filling around the mound making sure to leave about 2 inches between the filling in the center and the circle and an inch between the edge of dough and the circle.

Roll out your second piece of dough to the same thickness. Wet the edges of the dough and carefully place the lid over the filling, pushing the dough down where there is no filling.

Take scissors and cut the dough around the edges about 2 inches between each cut just past the filling circle. Twist the now cut edges so that the filling shows through.

Brush the pie with an egg wash and sprinkle the top with more salt and pepper.

Bake in the oven for about 35 minutes or until a light golden brown around the edges.

 

Ricotta

2 quarts whole milk (NOT ultra-pasteurized - Milk from in-state is usually not, but double check).

1 cup heavy cream (also not ultra-pasteurized)

3 tbs fresh lemon juice

In a large pot bring milk and cream to a simmer. Add the lemon juice and stir until curds stop forming, about 3 minutes. Pour the curds through a colander covered in cheese cloth to strain out the whey. 

Now try not to eat all the ricotta before it goes into your spinach pie! This recipe makes about 50g more than you need for the pie recipe.

Total Time: About an hour (extra 20 minutes if you make your own ricotta)

This lovely picture was taken by Rachel King. For more food photos please check out my facebook page!

May 17, 2013 @ 1:09 PM 6 notes

When it gets cold like this, you need a soup that warms you to your toes. 
I came down with a nasty cold the night before last so I decided to make some nice cold weather soup.
This was probably not the smartest idea, since I was so sick, I couldn’t taste the soup to season it. I should have just cracked open a can of soup (that I keep around for when I’m sick).
When I had some last night it did what it was supposed to do. Warm me up! When I woke up this morning, (miracle of miracles!) I could taste again! I had some of the soup this afternoon for lunch and it was very good and full of flavor. So I guess my intuitive guessing paid off.
My mom gave me these french onion soup bowls. I think she found them at a garage sale. They are very cute and cool off quickly so you don’t have to worry about burning your hands while you eat your oh so tasty soup.
I decided to make a vegetarian version of this recipe so I could share it with my housemates. Vegetable broth isn’t a very hearty broth, so I added mushrooms to the soup to deepen the flavor.
Vegetarian French Onion Soup
2 ounce butter (1/2 stick) 
3 large onions, sliced
2 dried thyme
1 tbsp flour 
3 crushed garlic cloves
1 cup of red wine (I used Merlot)
5 small crimini mushrooms sliced
5 cups vegetable broth
1/2 baguette sliced
Thinly sliced Gruyere cheese 
Salt and pepper to taste

In a large pot, melt the butter. Add the onions, garlic, salt and pepper. Cook until the onions are very soft and caramelized, about 25 to 30 minutes. Lower the heat, sprinkle the onions with flour and cook stirring for 3 minutes. Add the thyme, wine and mushrooms and bring the soup to a boil and simmer until the wine starts to reduce. Add the vegetable broth, bring the soup back to a simmer and cook for 15 minutes. Season soup to taste, with salt and pepper. Preheat the broiler in the oven. Arrange six ovenproof soup bowls on a baking sheet. 
Ladle the soup into bowls, arrange 2-3 baguette slices on top of each bowl and sprinkle the slices with the Gruyere. Broil until cheese melts and turns golden brown, 3 to 5 minutes.

Total Time: About an hour and half View Larger

When it gets cold like this, you need a soup that warms you to your toes.

I came down with a nasty cold the night before last so I decided to make some nice cold weather soup.

This was probably not the smartest idea, since I was so sick, I couldn’t taste the soup to season it. I should have just cracked open a can of soup (that I keep around for when I’m sick).

When I had some last night it did what it was supposed to do. Warm me up! When I woke up this morning, (miracle of miracles!) I could taste again! I had some of the soup this afternoon for lunch and it was very good and full of flavor. So I guess my intuitive guessing paid off.

My mom gave me these french onion soup bowls. I think she found them at a garage sale. They are very cute and cool off quickly so you don’t have to worry about burning your hands while you eat your oh so tasty soup.

I decided to make a vegetarian version of this recipe so I could share it with my housemates. Vegetable broth isn’t a very hearty broth, so I added mushrooms to the soup to deepen the flavor.

Vegetarian French Onion Soup

2 ounce butter (1/2 stick)
3 large onions, sliced
2 dried thyme
1 tbsp flour
3 crushed garlic cloves
1 cup of red wine (I used Merlot)
5 small crimini mushrooms sliced
5 cups vegetable broth
1/2 baguette sliced
Thinly sliced Gruyere cheese 
Salt and pepper to taste

In a large pot, melt the butter. Add the onions, garlic, salt and pepper. Cook until the onions are very soft and caramelized, about 25 to 30 minutes. Lower the heat, sprinkle the onions with flour and cook stirring for 3 minutes. Add the thyme, wine and mushrooms and bring the soup to a boil and simmer until the wine starts to reduce. Add the vegetable broth, bring the soup back to a simmer and cook for 15 minutes. Season soup to taste, with salt and pepper. Preheat the broiler in the oven. Arrange six ovenproof soup bowls on a baking sheet. 
Ladle the soup into bowls, arrange 2-3 baguette slices on top of each bowl and sprinkle the slices with the Gruyere. Broil until cheese melts and turns golden brown, 3 to 5 minutes.

Total Time: About an hour and half
November 28, 2012 @ 5:55 PM 3 notes

Since it’s fall, I also wanted to talk about baking bread in the cold.
Baking in the summer/spring is really easy. It’s nice and warm outside, so your bread rises quickly left out on the counter. However, in the winter, bread won’t always rise so well because your house isn’t as warm. A nice way to help your bread along is to turn your oven on it’s lowest possible setting for about 5-10 minutes (till the oven is about 70-85°F. Then turn it off and let your dough rise in the oven. This is also a quick way to get dough that you’ve let sit overnight in the fridge back to room temp.
Now to talk about this recipe:
These are a nice fall twist on your basic dinner rolls. The rolls only have a hint of pumpkin. They taste great right out of the oven or toasted with a little butter or cream cheese. I might add a little bit of whole wheat flour next time I make them to give them more of a bite.
I didn’t change any ingredients from the original recipe. I don’t wait for my yeast to froth, I know it’s alive, so I just added all the wet ingredients together at once.
Pumpkin Bread Rolls
Yields 12 buns
1/2 cup (118 ml) barely warm milk 2 teaspoons active dry yeast 1 large egg 1 cup (245 grams) pumpkin puree (recipe here!)2 tablespoons brown sugar, packed 3 tablespoons butter, softened 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon salt 3 cups bread flour
In a large bowl Stir the milk, egg, pumpkin puree, brown sugar, butter, spices, salt and yeast. Gradually add bread flour, mixing until the dough comes together into a soft ball.
Knead the dough for ten minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours. Punch down the dough before turning out onto a lightly floured surface. Divide into 12 equal portions and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray or parchment paper. Cover with a kitchen towel and let rise for another 20 minutes.
Preheat oven to 375°F.
Bake for 12-15 minutes, or until the tops are lightly browned and the bread sounds hollow when tapped. Serve hot.
Total Time: About 3 1/2 hours View Larger

Since it’s fall, I also wanted to talk about baking bread in the cold.

Baking in the summer/spring is really easy. It’s nice and warm outside, so your bread rises quickly left out on the counter. However, in the winter, bread won’t always rise so well because your house isn’t as warm. A nice way to help your bread along is to turn your oven on it’s lowest possible setting for about 5-10 minutes (till the oven is about 70-85°F. Then turn it off and let your dough rise in the oven. This is also a quick way to get dough that you’ve let sit overnight in the fridge back to room temp.

Now to talk about this recipe:

These are a nice fall twist on your basic dinner rolls. The rolls only have a hint of pumpkin. They taste great right out of the oven or toasted with a little butter or cream cheese. I might add a little bit of whole wheat flour next time I make them to give them more of a bite.

I didn’t change any ingredients from the original recipe. I don’t wait for my yeast to froth, I know it’s alive, so I just added all the wet ingredients together at once.

Pumpkin Bread Rolls

Yields 12 buns

1/2 cup (118 ml) barely warm milk
2 teaspoons active dry yeast
1 large egg
1 cup (245 grams) pumpkin puree (recipe here!)
2 tablespoons brown sugar, packed
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
3 cups bread flour

In a large bowl Stir the milk, egg, pumpkin puree, brown sugar, butter, spices, salt and yeast. Gradually add bread flour, mixing until the dough comes together into a soft ball.

Knead the dough for ten minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 2 hours. Punch down the dough before turning out onto a lightly floured surface. Divide into 12 equal portions and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray or parchment paper. Cover with a kitchen towel and let rise for another 20 minutes.

Preheat oven to 375°F.

Bake for 12-15 minutes, or until the tops are lightly browned and the bread sounds hollow when tapped. Serve hot.

Total Time: About 3 1/2 hours

October 31, 2012 @ 4:16 PM 5 notes

This makes for a lovely appetizer!
So I started looking at this blog Roost, which has some awesome pictures and creative recipes. I really wanted to make her recipe for Rainbow Chard Tartlets because it just looked so delicious, so it’s been on my brain for about a week. Unfortunately, almond meal is really really expensive. It’s $10 for a pound. So I had to get even more creative than her recipe and ended up melding it with another recipe found here.
So instead I give you this, probably equally as tasty, but a little different.
Rainbow Chard Tart with a Polenta Rosemary Crust
Crust
1 Cup chicken or vegetable broth
1 Cup Water
1/2 tsp Sea Salt
1 tbs rosemary
3/4 Cup Polenta or Corn Grits
1 Egg
Fresh Ground Pepper
Filling
1 bunch of rainbow chard, stems and leaves chopped
1 onion, diced
1 big garlic clove minced
3 large eggs
1/2 tsp salt
1 tsp oregano
2 TBSP olive oil
Bring the broth, water and salt to a boil. Slowly pour in the polenta  and continue to stir. Turn the heat to low, cover and cook for 10  minutes and stir every two minutes to prevent the bottom from burning. Turn  off the heat and let it sit, covered, another 5 minutes. Stir in the  cheese, egg and lots of fresh ground pepper. It should be thick. Allow  it to settle another 10 minutes. Preheat the oven to 375. Grease a 9” pie plate/tart pan. Transfer the polenta  to the pie plate and using wet fingers, press to form a crust in an even  layer on the bottom and up the sides.
Heat olive oil in a deep skillet over medium-high heat. Add the onion  and cook until the onion is soft and translucent, about 8 minutes. Add  the chard stems (you will add the leaves later) and oregano.  Cook for 7-10 minutes until the stems are tender. Add the garlic and  cook for another 30 seconds or so and then add the chard leaves. Cook until the  leaves are wilted and soft and any liquid has evaporated, 7-10 minutes.  Remove the pan from the heat and let cool.
Beat together the eggs and season with salt and a pinch of pepper and Add the cooled chard mixture. Mix well and scrape the  filling into the prepared shell.
Bake for 20-30 minutes, until set.
Total Time: A little over an hour View Larger

This makes for a lovely appetizer!

So I started looking at this blog Roost, which has some awesome pictures and creative recipes. I really wanted to make her recipe for Rainbow Chard Tartlets because it just looked so delicious, so it’s been on my brain for about a week. Unfortunately, almond meal is really really expensive. It’s $10 for a pound. So I had to get even more creative than her recipe and ended up melding it with another recipe found here.

So instead I give you this, probably equally as tasty, but a little different.

Rainbow Chard Tart with a Polenta Rosemary Crust

Crust

1 Cup chicken or vegetable broth

1 Cup Water

1/2 tsp Sea Salt

1 tbs rosemary

3/4 Cup Polenta or Corn Grits

1 Egg

Fresh Ground Pepper

Filling

1 bunch of rainbow chard, stems and leaves chopped

1 onion, diced

1 big garlic clove minced

3 large eggs

1/2 tsp salt

1 tsp oregano

2 TBSP olive oil

Bring the broth, water and salt to a boil. Slowly pour in the polenta and continue to stir. Turn the heat to low, cover and cook for 10 minutes and stir every two minutes to prevent the bottom from burning. Turn off the heat and let it sit, covered, another 5 minutes. Stir in the cheese, egg and lots of fresh ground pepper. It should be thick. Allow it to settle another 10 minutes.
Preheat the oven to 375. Grease a 9” pie plate/tart pan. Transfer the polenta to the pie plate and using wet fingers, press to form a crust in an even layer on the bottom and up the sides.

Heat olive oil in a deep skillet over medium-high heat. Add the onion and cook until the onion is soft and translucent, about 8 minutes. Add the chard stems (you will add the leaves later) and oregano. Cook for 7-10 minutes until the stems are tender. Add the garlic and cook for another 30 seconds or so and then add the chard leaves. Cook until the leaves are wilted and soft and any liquid has evaporated, 7-10 minutes. Remove the pan from the heat and let cool.

Beat together the eggs and season with salt and a pinch of pepper and Add the cooled chard mixture. Mix well and scrape the filling into the prepared shell.

Bake for 20-30 minutes, until set.

Total Time: A little over an hour

December 19, 2011 @ 11:59 PM 9 notes