Pressure Cooker Mac & Cheese (ATK)

8oz elbow macaroni
4oz sharp cheddar, shredded
4oz Monterey Jack, shredded
1tsp salt
1 tsp mustard powder
pinch cayenne
12oz can evaporated milk
(1c frozen peas)

Put pasta, salt, cayenne, mustard and 2c water in pot and bring to high pressure for 5 minutes. Quick-release pressure and add milk to pot. Simmer 2-3 minutes, til sauce is slightly thickened and pasta is done. (Stir in peas and heat through.) Remove from heat and stir in cheeses, a handful at a time, til melted.

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Adaptations/changes:
1 7/8c water in the Fagor 4qt.
1 Siling labuyo pepper, dried, instead of the cayenne
Cheese amounts aren't always accurate--we use half a block, so if it comes in a 7oz block, we end up using 3.5 instead of four.

Our favourite cheddar cheeses to date are (in order of preference):
1. Organic Valley's Raw Sharp Cheddar (Azure, 8oz pkg)
2. Black Creek Extra Sharp White Cheddar (Marketplace, 7oz pkg)
3. Collier's Powerful Welsh Cheddar (Cashwise, 7oz pkg)
4. Black Diamond Sharp White Cheddar (Marketplace)-this was surprising, as this is our favourite eating cheddar. Maybe we need to try the extra sharp.
5. Cabot Seriously Sharp Cheddar (Marketplace, 8oz pkg)-not much flavour at all.

We haven't played around much with the Jack cheeses, have just used Crystal Farms Monterey Jack and Sierra Nevada Creamy Raw Jack (Azure, 8oz pkg). And, when we did try the Sierra Nevada, we paired it with the Organic Valley Cheddar, so we don't know if it was just the cheddar that was so good, or the combination.

1 May 2016

Muffin Loaf (Elizabeth David, English Bread and Yeast Cookery)

1# all-purpose flour (strong plain over there)
1 tsp dry yeast (1/2oz fresh)
1/2oz salt (2tsp)
5oz cold milk
5oz hot water
2T olive oil

Whisk together flour and salt and warm in a low oven (285*F, 5 min or so). Mix the milk and water, and proof the yeast in a little of it. Stir the yeast and the rest of the milk/water mixture into the flour, working it into a smooth pliable dough. Work in the olive oil. Dough will be fairly soft. Cover and let rise till it is quite spongy and at least doubled in size (took a smidge over an hour--warmer day today).

Deflate the dough and knead it for a couple of minutes. Form into two small loaves (we did one larger loaf) and place on a floured baking sheet (we used cornmeal and a baking stone). Cover with a heatproof bowl, and let rise 15 minutes or so, to recover volume. Bake at 425*F for 15 minutes (we did 20 due to the one larger loaf) and remove the bowl. Bake an additional 15-20 minutes.

If using a tin, try to find a shallower one. Baking will take an additional 10-15 minutes. Take them out of the tin(s) when they shake out easily, and finish baking them on their sides.

If one doesn't use the inverted bowl, the rise/volume won't be as high, and the crust won't be as thin and crackling. A baking bell is another option.
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Now, this one I liked better (than the ATK version). It still isn't English Muffin bread (to my mind) but the flavour is better, and it toasts better. This one needs to be tried again using bread flour and maybe a tad more liquid. Dan thinks it's too salty, so maybe we'll cut back a little on that, too. Or maybe not.

30 April 2016

English Muffin Bread (Cook's Illustrated All-Time Best Bread Recipes, 2014)

27.5oz bread flour
1.5T instant yeast (I used 1T active dry)
1T sugar
2tsp salt
1 tsp baking soda
3c whole milk

Whisk together dry ingredients. Heat milk to 120*F and stir into dry ingredients. Cover and let rise til bubbly and doubled, about 30 min. (My house is on the cooler side, and I used less yeast; it took a little over an hour)

Stir down dough and place into two greased and cornmealed 8x4 loaf pans. Cover and let rise til dough reaches the edge of the pans, about 30 minutes. (Actually took about 45 min).

Bake in 375*F oven about 30 minutes, rotating pans/positions halfway through. Bread should register 200*F. Let cool completely on wire rack.

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I don't know about this one. It has a funny flavour (could it possibly *be* the baking soda, or am I suspicious of it so I just *think* I'm tasting it? I dunno?) There aren't many holes, and the ones that are there are quite small. It doesn't have the chew that I want. Also, I don't think it toasts very well. And there's not enough salt. Even Dan agrees. I am a bit disappointed; however, I am ALWAYS disappointed in so-called English Muffin Loaves. They aren't very chewy, and don't have much for holes. I may try this again, using half water half milk (more chew?), and maybe a bit more liquid (more holes?).