WHOLE WHEAT FLAT BREAD (Bonus on a cold day)

Flatbread

1 cup unbleached All Purp flour ½ Cup Whole Wheat Flour, plus more for dusting a work surface

Fine sea salt

1 cup warm water (follow directions below)

1 envelope (1/4 ounce) active dry yeast

3 tablespoons olive oil

Procedure:

Process the flour and 2 teaspoons salt in the bowl until thoroughly incorporated, 1 minute.

2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass.

3. Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.

4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, 10-15 mins.

5. When the dough has risen, divide it in half

TT tablespoons olive oil

1 onion, chopped

1/2 sliced mushrooms

TT tablespoon brown sugar

TT tablespoons balsamic vinegar

TT salt

TT pepper

TT Cheese

TT parsley

Read more at: http://cheese.food.com/recipe/flatbread-with-caramelized-onions-cheese-57294?oc=linkback

Topping prep

1 Heat oil over medium high heat in a large skillet.

2  Add onions & mushrooms; cook until wilted& starting to brown.

3  Add sugar, vinegar, salt& pepper.

4  Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.

Biscuits & Corn Bread for a Brrrrrrr Day!!

Biscuits

Ingredients
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Cover and place on top of hot coals in the fireplace. Carefully place some hot coals on top of the skillet cover. Bake for 12 minutes or until golden brown.


Corn Bread

Ingredients
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread

Directions
Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

White Bean and Ham Soup!!!

Perfect for Today!!

1. 1 tablespoon unsalted butter
2. 1 large white onion, coarsely chopped
3. 1 carrot, coarsely shredded
4. 1 garlic clove, peeled and smashed
5. 3 thyme sprigs
6. 1/2 teaspoon ground coriander
7. 4 cups chicken stock or low-sodium broth
8. Three 15-ounce cans cannellini beans, drained
9. 1 pound smoked ham in 1 piece
10. 1 1/2 cups cubed (1-inch) baguette
11. 2 tablespoons extra-virgin olive oil
12. 1 teaspoon sweet paprika
13. Salt
14. Freshly ground pepper
15. 1 scallion, thinly sliced crosswise

1. Preheat the oven to 350°. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
2. Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
3. Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs. Working in 2 batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls. Top with the croutons and scallion and serve.