Sunday, January 20, 2008

Dark Days Eat Local Challenge: Week 13

This week we cooked up one of our dry-cured hams, so country ham featured large in our meals. Here's a breakfast burrito on homemade tortillas.

We also had delicious ham and cheese pannini sandwiches on homemade ciabatta bread.

The country ham is delicious, and we've diced the rest of it to freeze in small packs to flavor pasta and frittata dishes over the winter. We still have three hams hanging in the larder downstairs, so we'll likely get the ham from our next pig turned into sausage, as we didn't have nearly enough from the last round. He's scheduled to head to the butcher in February, and we're really looking forward to having bacon and sausage again!

This week, while I was at a farming conference eating fabulous locally-grown food, Jim cooked up two of our roasters and some locally grown potatoes, as well as homemade bread. For dinner last night we enjoyed chicken soup from the left overs, together with couscous and homemade bread.


Kevin said...

Your blog always leaves me abandoning my computer and raiding my refrigerator. You're killing me!

By the way, you've officially been tagged! Go HERE to find out more.

Looking for someone to blame for this tag? Start with Jenny Altenbach.


jenny said...

Could you share your ciabatta bread recipe ith us? There are so many recipes on the internet and I'd much rather get a tried and true recipe from someone that makes it often than trying something that may end up so-so. You talk about ciabatta a lot and have made me hunger for it now!

Great looking meals with that ham! yum! But I think I would have only made 1 ham and then used the rest of the pig for sausage, bacon and pork meats.. I can only take so much ham after awhile. We had a christmas ham once that we ended up freezing and it took ages to eat up!

Danielle said...

Sure Jenny, though I make my dough in the bread machine. Not sure how that would affect someone making it the old-fashioned way.

1 1/2 cups warm water
1 tbsp olive oil
3 1/3 cups bread flour
1 1/2 tsp sea salt
1 tsp sugar
2 tsp bread machine yeast

The dough will come out quite watery and sticky, so flour up your hands well. Gently roll into length and let rise, though we've found that it does really well if it can just rise for a while in the bread machine before turning it out.

I cook it at 425° on a pizza stone for 10 minutes, brush with water, 10 minutes more, brush with water a final time, 10 minutes more, for a total of 30 minutes cooking time.

A friend told me it comes out very similar to the no-knead bread recipe that's floating around.


jenny said...

Thanks for sharing!! hmm, I am one of those old-fashinoned bread makers and don't have a bread machine, though I have heard lots of positive things about them. I'll see if I can modify the recipe and/or find something similar online. You use the pizza stone often? I've often wondered if it was worth buying and would I use it enough as opposed to using only once then letting it sit there taking up space...

Ren said...

I use all of my stoneware religiously (along with my cast iron) so I would encourage anyone to get a pizza stone!:)
I use the bread machine for the dough process too...our focaccia recipe looks similar.

I heat up 1 1/2 cups of water with 2-3 tbs. olive oil until warm. Pour it into the bread machine with 1 packet yeast (or 2 tsp. from a jar) and a little bit of raw sugar.
Add 4 1/2 cups water, 3 tsp. gluten, sea salt and some garlic or other herbs if you wish.

Set to "dough" setting then take it out and press into pan (making deep dimples all over as you press) that is drenched with olive oil (garlic and herbs optional again...I like sea salt and garlic best). Make sure the bread is covered with the oil as you press.

Bake at 400 degrees for 20 minutes. Heaven!

Kim said...

Hi, Danielle! What tortilla recipe do you use? It looks like you get yours bigger than I can roll mine out. Would you share? :-)

Danielle said...

Hi Kim,

I use 3 cups of flour
1/3 cup of vegetable shortening
pinch of salt
1 cup of warm water

Cut the shortening into flour/salt mixture until pebbly. Add water slowly. Let dough set for up to a half hour, though I rarely do. Roll out on a well floured board, adding flour liberally as needed. I cook them over a medium-low heat in a cast iron pan for a minute or so on each side—just until they bubble and brown just a touch.