When the leaves are turning beautiful colors of red and gold and the temperature is starting to cool down nothing is more comforting than a loaf of bread baking in your oven. And your kitchen will smell heavenly.
Today is the Autumnal Equinox, so what could be more fitting!
CARROT ASIAGO BREAD
1 STICK UNSALTED BUTTER -melted plus extra for pan
2 CUPS FLOUR – plus extra for pan
2 TBS SUGAR
1 TSP KOSHER SALT
1 ¾ TSPS BAKING POWDER
½ TSP BAKING SODA
3 ½ OZ ASIAGO – shredded (1 ½ cups)
3 LARGE EGGS – room temp
1/3 CUP SOUR CREAM – drained if wet
3 CUPS SHREDDED CARROTS
½ TSP CAYENNE PEPPER
½ CUP SLICED ALMONDS
Preheat oven to 375º. Butter and flour a 9X5-inch loaf pan and shake out excess.
In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda and cayenne.
Whisk well making sure all is well combined.
Add 1 cup of cheese and toss to distribute evenly. In another bowl whisk together, eggs, sour cream, butter and carrots until well combined and smooth.
Make a small hole in the flour mixture and slowly pour the carrot mixture into it. Stir together just until all is well combined and no dry flour is visible. Be very careful not to over mix.
Carefully pour into prepared pan. In another bowl toss together the sliced almonds and the remaining ½ cup of cheese. Sprinkle evenly over the top of the dough. Press down slightly so that it all sticks to the dough.
Bake for 60-70 minutes until a tester inserted in the center of the loaf comes out clean. After removing from the oven let cool in the pan for about 10 minutes and then remove from pan and cool on a wire rack until completely cooled. Bread will remain fresh for 2-3 days wrapped in aluminum foil lined with parchment paper.
An easy fall classic the whole family will enjoy!
¾ LB BEEF and PORK – any combination that makes ¾ lb total
1 EGGPLANT – small, peeled and diced
1/3 CUP FLOUR
2 TSPS PAPRIKA
1 TB OLIVE OIL
2 ZUCCHINI – cubed
1 RED or YELLOW PEPPER – diced
1 ONION – medium, diced
2 GARIC CLOVES – chopped
1 CAN (14.5 oz) TOMATOES – diced, undrained
1 CAN (14 oz) WHITE BEANS – small or large
PINCH DRIED OREGANO
SALT and FRESHLY GROUND BLACK PEPPER – to taste
1 PKG (8 oz) ARTICHOKE HEARTS – frozen or 14oz canned, drained
1 TB TOMATO PASTE – or to taste
1 CUP CHICKEN BROTH – your favorite
CRUSHED RED PEPPER FLAKES – to taste
GARLIC POWDER – to taste
Cut some of the visible fat from the meat and cut into bite-size pieces. Toss with flour and paprika a little salt and pepper and garlic powder, until coated. Sauté meat in a pan with olive oil and garlic until all sides are seared. Do not let the garlic burn. Place meat, with all accumulated pan juices in a crock pot with all the vegetables, beans, tomato paste, diced tomatoes with juice, broth, and all additional seasonings. Stir well and cook on low for about 8 hours or 5 hours on high. Taste for seasonings when finished cooking and adjust. If you would like a little thicker gravy spoon in a little Wondra and stir until dissolved.
NOTE: Serve with dumplings, spaetzle or over cooked rice for a complete meal.