|Strawberry Shortcake Cake|
|French Boule Baked in Cast Iron Dutch Oven|
|Slow Simmered Casserole of Beef and Beer|
3 C. flour, (1/2 all purpose and 1/2 bread flour)
1 1/2 t. salt
1/4 t. instant yeast
1 1/2 C. warm water
Mix the dry ingredients in a large bowl using a whisk to incorporate. Add the water and stir together with a wooden spoon. The dough will be a slack and sticky dough but will come together in a rough ball. Cover with a clean tea towel and set aside in a warm place for 12 hours.
Friday morning (20 hours later) :
Flour a work surface and dump the dough out onto it. Sprinkle a bit more flour onto the dough and fold it over onto it's self a couple of times. Cover with a clean tea towel and let this rest for 15 minutes.
Half of an hour before the dough is ready preheat the oven to 450 degrees F. Place a 8 quart cast iron dutch oven into the oven with the lid on to heat.
When the dough is ready remove the dutch oven and turn the dough into it, seam side up. (This will look terribly messy but this is really OK.) Shake the pot a bit to settle the dough evenly. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for 15-30 minutes. I set the timer for 15 minutes and checked it then baked another 7 minutes and it was perfect. Cool completely on a rack. This is a unbelievable loaf of bread!! Crisp, big uneven holes , chewy inside!!
VERY Artisan like and European a very uncommon accomplishment in a home oven. And, easy!!
The cake has been baked and I am ready to prepare the frosting and "beautify" it up a bit!! Then I will roast the potatoes and cut the vegetables for the slaw. I am trying to remember to take some photos as I go to share with the recipes when the meal is completed.
Strawberry Shortcake Cake:
1/2 C. butter at room temperature
3/4 C. sugar
4 egg whites
2 t. vanilla
1 3/4 C. flour
1/4 C. cornstarch
2 t. baking powder
1 t. salt
1 C. buttermilk
Preheat the oven to 350 degrees F. Grease and flour 2 cake pans. I used 9" squares but the recipe called originally for 10" rounds.
Sift the dry ingredients but NOT the sugar, into a bowl and set it aside. Using a stand mixer place the butter, sugar, and vanilla inside the bowl and beat with the paddle attachment until smooth. Add egg whites and beat to incorporate. Mix on high for 1 minute more. Turn the mixer down to medium. Add the remaining ingredients alternately and slowly beginning with the dry and ending with the wet. Bake 30 minutes until skewer tests clean in the center of the cake. Cool completely on rack before frosting.
Fresh Strawberry Frosting:
16 oz. cream cheese at room temperature
6 oz. soft butter
3/4 C. sugar
1 whole fresh vanilla bean scrapped
1 1/2 C. diced fresh strawberries
Mix butter, cream cheese, sugar, and scraped vanilla bean in a stand mixer until smooth. Add the strawberries and mix to incorporate. Frost the cake and enjoy!!
2 T. butter plus more as needed
1 T. olive oil
3 pounds sirloin tip sliced thinly
3 large onions dice4 cloves garlic chopped
2 T. all purpose flour
1 T. brown sugar
1 1/2 C. beef stock
2 C. beer
1 T. red wine vinegar
salt and freshly ground black pepper
1 bouquet garni
Preheat the oven to 325 degrees F. Add the beer and vinegar to the broth mixture and continue to boil for about 10 minutes until thickened. Remove from the heat.
In a large casserole layer the beef and onion mixture alternately seasoning each layer as you go. Tuck in the bouquet garni and pour the sauce over all. Cover and bake 2 1/2 hours. If you can wait a day before serving, cool and refrigerate over night, the flavor will be even better when you rewarm it!!
Yield 6 servings.
This recipe was adapted from one given by Laura Calder.
The recipes for creamy Cole slaw and twice baked potatoes are given in earlier posts and can be found using the finder box.