Tender Potato Bread

This month was Round 2 for me of the Daring Bakers challenge, in which over 300 food bloggers prepare the same elaborate recipe and post about it on the same day. This month, our chosen baked good was savory, not sweet: a Tender Potato Bread with mashed potatoes mixed right into the dough. I decided to make this as my contribution to my family's Thanksgiving dinner (fortunately my Mom took care of a good bit of the rest).


Before setting out to bake this delicious bread, I perused the Daring Bakers internal blog to see if anyone had any tips or suggestions. Fortunately, in this manner I was warned that the dough was incredibly sticky due to the mashed potatoes. In fact, sticky would be an understatement. While I was kneading the dough, I had to get my Mom to gradually add in the flour for me, since my hands were literally stuck to the ball of mush. It didn't take too much flour to wrangle it into control, though, and even though it was incredibly soft (I didn't want to add too much flour for fear of making the bread tough) I decided to shape it into rolls to go with Thanksgiving dinner. Well, the dough was so soft that it couldn't hold the roll shape. When I put the balls of dough onto the baking sheet, they just flattened out into one big...sheet of bread. It was odd. But when I tore it apart into pieces to put into the bread basket and carried the hot-from-the-oven mini-loaves to the table, no one was complaining. The bread had a nice crusty top and was chewy and moist on the inside. Definitely well worth the effort.


To see hundreds of other takes on this Tender Potato Bread, formed into all sorts of shapes and topped with yummy extras, cruise on over to the Daring Bakers blog roll starting today. If you're feeling particularly daring, check out the recipe over at My Kitchen in Half Cups, whose creator, Tanna, selected this tasty treat. (Don't let the recipe's length scare you; it just contains a lot of variations.)

Itsy Bitsy Pieces

Sorry for the hiatus, faithful readers. Two weekends ago I had a bit of an incident, in which I managed to chip my two front teeth pretty badly. While I wait for the verdict as to whether they can be saved, I've been forbidden from using my front teeth for any purpose whatsoever. This has made eating somewhat tricky. For the first week I subsisted almost entirely on oatmeal, soup and pudding until I realized that I could eat solid food as long as it was made up of small pieces that I could place into the back of my mouth and chew with my molars, bypassing the front teeth entirely.

Last night I made a goat cheese, lentil and potato salad that fit the bill pretty well. Everything in it is in little pieces - no incisors necessary. Also, it's fast, pretty healthy and tastes good. If anyone has suggestions for other meals that are front-teeth-free, please, pass them along. It'll be at least another week and a half until I have recovered full mastication ability.


Goat Cheese, Lentil and Potato Salad
serves 2 as a main course

• 1-1/4 c. French green lentils, rinsed and drained
• 3 Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 3 scallions, thinly sliced
• 2 medium tomatoes, seeded and finely diced
• 1/2 c. finely chopped flat-leaf parsley
• 1 large garlic clove, minced
• 1/2 c. extra-virgin olive oil
• 1/4 c. fresh lemon juice
• salt and pepper
• 8 oz. fresh goat cheese, crumbled

In a large saucepan, cover the lentils with cold water and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 18 minutes. Drain the lentils well and transfer to a large bowl. Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils. Add the scallions, tomatoes, parsley, garlic, olive oil and lemon juice, season with salt and pepper and toss. Spoon the lentil salad onto plates and top with the goat cheese.

I borrowed this recipe from the October 2007 Food and Wine. They recommend a Semillon as a wine pairing, since its lemony/zesty flavors partner naturally with the earthy lentils and tangy dressing and goat cheese.

A Very Merry Christmas

Merry Christmas everybody! I hope y'all are stuffed full of yummy food and have gotten everything you wished for. I'm very happy (flat-screen HD tv!!!) and also very full. Christmas dinner was delicious, and in my opinion, waayyy better than Thanksgiving dinner this year. My mom and I decided we were going to make the same main course we made last year (because it was just so darn good): Roast Duck with Lavender and Honey. Amazing!! We also did a repeat of last year's best side dish, Herbes de Provence Red Potato Wedges. We tried out a new side dish with Baby Carrots with Tarragon. Last but not least, I made an absolutely beautiful dessert, a Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries. Ho ho ho!


This duck is the best thing I think I've ever made. I'm a huge fan of duck in the first place, so I'm probably somewhat biased, but the flavors and aromas are so delightful. Not to mention the fact that this is actually easy. I'm sure I'll be making it again next year...

Roast Duck with Lavender and Honey

• 4 tsp. fresh, or 2 tsp. dried, lavender blossoms
  
• 1 Tbsp. fresh thyme leaves
• 1 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns
• 4 Tbsp. lavender honey or orange flower honey
• 5-to-6-pound duck

Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture. Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Return duck to pan. Brush with 2 tablespoons honey. Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F., about 5 minutes longer.


Baby Carrots with Tarragon

• 4 bunches (8-oz each) baby carrots, peeled & trimmed
• 1/4 cup water
• 3 Tbsp. minced fresh tarragon or 3 tsp. dried
• 2 Tbsp. butter
• 1 Tbsp. white wine vinegar
• 1 Tbsp. honey

Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.


Herbes de Provence Red Potato Wedges

• 2 pounds red potatoes, washed
• 3 Tbsp. EVOO or enough to coat
• 2 Tbsp. herbes de provence or dried parsley, sage, rosemary, thyme, combined
• 1 Tbsp. grill seasoning (such as McCormick Montreal Seasoning) or 1 tsp. each salt and pepper

Preheat oven to 450F. Line a cookie sheet with foil. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes n oil. Season with dried spices and grill seasoning. Roast, turning once, 25 minutes.


Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
(courtesy of Bon Appetit)

This frozen dessert worked out great for us this year since we had a Florida-style, 80-degree Christmas (complete with thunderstorms and a tornado watch). My mom said this was her favorite dessert I've ever made. Not sure I would go that far (I'm not a fan of tart things as much as she is), but it sure was yummy.

Crust:

• about 9-oz. of chocolate biscotti
• 1/2 c. semisweet chocolate chips
• 3 Tbsp. sugar
• 7 Tbsp. unsalted butter, melted

Filling:

• 8 large egg yolks
• 1 c. sugar
• 1/4 c. water
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 2 c. chilled heavy whipping cream
• 5 Tbsp. Grand Marnier
• 3 Tbsp. frozen orange juice concentrate
• 1 Tbsp. grated orange peel

Topping:

• 1/2 c. ruby Port
• 1 Tbsp. cornstarch
• 1 c. sugar
• 1/4 c. honey
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 5 c. fresh cranberries

For crust: Finely grind biscotti, chips, and sugar in food processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9–inch–diameter springform pan with 2 3/4–inch–high sides.

For filling: Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes. Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour 2/3 of filling into crust. Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.

For topping: Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often. Add cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Chill topping at least 6 hours or overnight.

Release pan sides from torte. Transfer torte to platter. Spoon topping over filling.