By Dianne Keast
Materials: Large bowl with a tight lid or plastic wrap, large oven safe baking dish with oven safe lid, cooking parchment oven mitts, cooling rack.
1. In a large bowl, dry whisk the flour, salt, sugar and yeast together.
Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture forms a thick sticky dough (add a tiny bit more water if there are dry spots that will not absorb).
Cover the bowl with an airtight lid or plastic wrap so it will not dry out. Let rest at room temperature. Allow the dough to rest 8 to 12 hours.
2. Prepare an oven safe baking dish that has a lid. Cut a piece of parchment paper slightly smaller than the base of the baking dish
if your dish that has straight sides or if your baking dish has curved sides cut it slightly larger than the bottom. Place the parchment paper inside the pot .*If you don't have parchment you need to lightly oil the bottom and lower part of the sides of your dish with olive oil or other high temp oil. If you use butter it is likely to burn so use parchment or oil if you can.
3. Now that your baking dish is ready:
Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky, flour your hands, scrape around the edges of the dough with your spatula to pull it away from the sides & bottom, pick dough up & form a rough ball letting excess flour fall back in the bowl.
Place the loosely formed dough ball in the center of the pot, on top of the parchment paper.
4. Place an oven-safe lid on top of the pot and place it on the middle shelf in the COLD oven. (If your oven has speed preheat you will need to preheat it slowly with manual controls start at lowes setting & raise the temp by 30 degrees once every 10 minutes or so)
Turn the oven on to 435 to 450 degrees F* depending on your oven and set a kitchen timer for 30 minutes.
After 30 minutes, carefully remove the lid from the baking dish (It will be very hot!) and set on a heat proof surface, bake uncovered for an additional 30 minutes. Remove the pot from the oven and carefully tip to remove loaf from the pot onto a cooling rack. Allow the bread to rest on a cooling rack for 15 minutes before cutting into slices.
Lorne is a fresh uncured, uncased spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flat bread called “Tatties” watch for that recipe in the near future.
4 Lbs Ground Meat, pork or beef or a combination
¼ Cup Breadcrumbs or oat flour
¼ Cup Cold Water or Broth
1 ¼ Teaspoon Kosher Salt
1 ¼ Teaspoon Pepper
1 ¼ Teaspoon Coriander Powder
½ Teaspoon Nutmeg Powder
1 ½ Tablespoon Brown Sugar (optional)
1 1/2 Teaspoon Onion Powder (optional)
¼ Teaspoon Allspice Powder (optional)
In a large bowl mix all ingredients thoroughly with your hands.
(Note: wearing food safe gloves is always a good idea.)
Shape 2 or 3 mini-patties, fry on med-low heat, (do not over cook) & taste them, add more salt pepper or spices as your taste desires.
Once you like the taste, there are two options for shaping the sausage:
1. Press the sausage mixture into loaf pans, refrigerated for 2 or three hours & slice into ½ inch slabs. (This is the traditional way.)
2. Shape the sausage into individual patties.
Be sure that you do not allow the mixture in the bowl to become warm, it should be cold to the touch the entire time you are working with it. If it starts to get warm put it into the frig. & shape it in batches.
If you will be using up all 4lbs of sausage within the next 4 days you can simply store in the fridge, if it will take you longer than 4 days to use up the sausage then you will need to freeze your sausage.
To prepare after freezing: remove desired amount of sausage from freezer in the early evening of the day before cooking & store in the fridge. Your Lorne style sausages will cook best if thawed completely before cooking.
Be sure to cook your sausage on med-low heat to prevent scorching & do not over cook them or they will be dry.
I like to freeze mine over night on a cookie sheet separated with cling film in between layers, then the next day I place the frozen patties into a ziplock for long term freezing.
I wanted to share this cool Recipe for Pine Needle Cough Syrup by Grow Forage Cook Ferment, Enjoy! .... "Pine needles may not be the first thing that comes to mind when you think of natural herbal medicine, but they actually do have a lot of benefits! The best part is that conifer needles are easy to forage year round, even in the fall and winter. This pine needle cough syrup is easy to make and is helpful for calming coughs and soothing sore throats.
This recipe is from the book Healing Herbal Infusions, be sure to check it out if you are interested in more herbal remedies like this one! "
By Grow Forage Cook Ferment
Read Full Article Here
Cinnamon Ginger Rhubarb Cooler;
a refreshing sweet & sour, cool & spicy beverage.
The Method :
(Note You are making a drink concentrate.)
(Do not use an aluminum pot)
Note: You can also perk up the color by adding red berries to the pot at this step.
Lentil Crisps ....the process: you just cook them like normal & add seasonings & finely chopped onion or carrot etc... but with much less water than for a soup, just enough to cover, adding a little if it gets too dry.
Taste it & add flavors you like.
Wen they are fully cooked & getting thick let them cool & then run through the food processor to grind up the skins (not needed if you use the skinless lentils), then back to the pot on low, stirring often until you have a very thick paste.
Heat oven to 350F, make 1 test ball & flatten on parchment, bake until browned & dry in center. If it cracks that means its too wet & you need to cook it in pot a little longer, stirring often. Once you get a good test ball that makes a dry crisp with no cracking, you can remove the pot from heat & let the paste cool. Then roll & flatten a whole batch & bake.
Cool completely on a rack & store in an airtight container. They should not sit out for more than a day because they will ferment (unless you like that sort of thing), after first day store in frig with some uncooked rice tied in cheesecloth or with a food safe "do not eat packet" to keep them crisp. If they lose their crunch you can warm them in oven to crisp up again.
This one is very easy : Cut up tomatoes, chop fresh herbs, mince garlic & onion, pour on olive oil, red-wine vinegar & salt pepper & sugar to taste. Mixed & enjoy. Mine keeps in the Frig for several weeks. Its great as a side dish or on grilled sourdough bread.
I used fresh thyme, chives & arugula and a bit of rosemary in this batch but you can use any herbs you like.
I am Dianne of Sister Earth Creations, I do a lot of cooking from scratch & here by popular demand I will share with you some of my favorite recipes & cooking methods.
Recipes,Sister Earth Creations, Dianne Keast, Missoula Montana