Here are the recipes I have received so far:
Spent Grain Bread
When you make all grain beer save the grain. Use sandwich size zip lock bags.
4 cups Bread Flour
1 cup Wheat Flour
1 1/2 tsp. Salt
1/4 cup of Sugar
1/2 Stick of Butter
1 Egg (Beaten)
2 cup of Warm Water
1 TBS. of Olive Oil
1/2 cup of warm water & 2 1/4 tsp. Bread yeast
Mix together and knead with 1 more cup of flour.
Let rise and flatten down divide into 2 or 4 pc. Depends on how big you want your bread loafs or roll little balls to make rolls. Freeze the rest and take out when you want more bread.
Let it rise again and bake. Bake at 350F for 35 min. for loafs or 10-12 min. for rolls. Use corn meal on cookie sheet so loaf does not stick to pan. 1 tsp. Olive Oil to brush the top of the bread when it comes out of the oven.
1 big sweet potato
3-4 little parsnips (or turnips, beets, yams or any root vegetables)
4 carrots
1/2 cup of wild honey (any honey will do)
2 tsp olive oil
1) Go to your garden or the farmer’s market for local roasting vegetables and honey. Any vegetables will do.
2) Preheat oven at 375
3) Peel Vegetables and cut into lengths. I thought french-fry size worked well.
4) Mix Honey and oil together and pour into a roasting dish
5) Heat at 375 for 5 minutes
6) Remove from oven and add vegetables to roasting dish
7) Turn vegetables in honey and oil mixture to coat them
8) Bake at 375 for between 35-40 minutes, turning regularly, until vegetables are golden and cooked.
1/2 cup olive oil
6 green onions chopped
3/4 cup long grain rice
1/4 cup chopped fresh mint
2 tblsps chopped fresh dill weed
2/3 cup lemon juice
1/4 cup dried currants
1/4 cup pine nuts
8oz (about 50) grape leaves
2 tblsps olive oil, extra
1) Heat oil in the saucepan. Add the green onions and cook over medium hear for 1 minute. Stir in the rice, mint, dill weed, half of the lemon juice and season to taste. Add 1 cup of water and bring to a boil, then reduce the heat, cover and simmer for 20 minutes. Remove the lid, toss in the currants and pine nuts, cover with a paper towel, then the lid and allow to cool.
2) Rinse the grape leaves under water and gently separate. Drain, then dry on paper towels. Trim any thick stems with scissors. Line the base of an 8 inch skillet (with a lid) with any torn or misshappen leaves. Choose the larger leaves for filling and use smaller leaves to patch up any gaps.
3) Place each leaf shiny-side-down. Spoon a tablespoon of filling into the center, fold in the sides and roll up tightly from the stem end. Place seam-side-down with the stem end closest to you in the base of the skillet, tightly in a single layer.
4) Pour in the rest of hte lemon juice, the extra oil and about 3/4 cup water to just cover the dolmades. Cover with an inverted plate and place a can on the plate to firmly compress the dolmades. Cover with the lid.
5) Bring to a boil, then reduce the heat and simmer for 45 minutes. Allow to cool in the pan. Serve at room temperature.
Buy pitted dates, stuff with goat cheese(optional), wrap with bacon and bake at 350 until bacon is crisp.
Bruchetta with Brandy Tapenade
1 1/2 cups mild brined olives, pitted
3 tblsps capers, rinsed
1 1/2 tblsps coarse chopped parsely
3 cloves finely chopped garlic
1 1/2 tblsps cognac or brandy
3 tblsps fresh lemon juice
freshly ground white pepper
1/4 cup olive oil
24 baguettes
1) Coat baguettes with olive oil, toast at 350 degrees for 10-15 minutes
2) Mix other ingredients to make tapanade. Serve immediately
1/3 cup butter
1/3 cup olive oil
1 1/2 cups all-purpose flour
Filling:
8 oz tomatoes
2 tablespoons olive oil
1 small onion, chopped
1/2 teaspoon ground cumin
10 oz eggplant, cut into 3/4 inch cubes (this is important! - ed.)
2 teaspoons tomato paste
1 tablespoon chopped cilantro
1 egg, lightly beaten
1) Place the butter, oil and 1/3 cup water into a bowl. Season well with salt. Gradually add the flour in batches, mixing with a wooden spoon, to make an oily, lumpy dough that leaves the side of the bowl. Knead gently to bring the doug together, cover with plastic wrap and refrigerate for 1 hour. (I did not mix these in the proper order, possibly resulting in the pasty texture of the cooked pastry - ed.)
2) Core the tomatoes and cut a small cross at the base. Plunge into a saucepan of boiling water and let stand for 1 minute. Drain, plunge into cool water, then remove the peel. Halve the tomatoes, squeez over a bowl to remove the seeds, and finely chop the flesh.
3) Heat the oil in a skillet, add the onion and cook, stirring, over low heat for 2-3 minutes, or until soft. Add the cumin, cook for 1 minute, then add the eggplant and cook, stirring for 8-10 minutes, or until the eggplant begins to soften. Stir in the tomatoes and paste. Cook over medium heat for 15 minutes, or until the mixture becomes dry. Stir occasionally. Season and stir in the cilantro. Cool.
4) Preheat the oven to 350°F. Lightly grease two baking sheets.
5) Roll out half the pastry on a lightly floured surface to 1/8th inch thick. Using a 3 1/2 inch cutter, cut rounds from the pastry. Spoon 2 level teaspoons of the mixture into the center of each round, lightly brush the edges with water, and fold in half over the filling, expelling any air. Press firmly and crimp the edge with a fork to seal. Place on the baking sheets and brush with the beaten egg. Bake in the top half of the oven for 25 minutes, or until browned and crisp.
