Gluten free, dairy free, egg free bread

When looking for gluten free breads it seems there is always eggs and milk added, to me these ingredients mean making a cake not a bread, so I decided to try creating a new GF bread without eggs or dairy and the final product turned out really nice and tasty, like real gluten bread. The bread got eaten before I had time to take a picture!

Gluten free, dairy free, egg free bread

Ingredients

15 gr        Flax seed grounded to a fine flour (it is better than buying it already grounded)
30 gr        Brown rice flour
150 gr      White rice flour
20 gr        Millet flour
20 gr        Sorghum flour
20 gr        Quinoa flour
40 gr        Buckwheat flour (Sarasin)
35 gr        Potato starch
20 gr        Coconut flour
53 gr        Tapioca flour 

½ tsp /2gr Xanthan gum 

1.5 tsp     Salt

460 ml    Tepid water

3 tsp         Active dry yeast
1 tsp        Maple syrup (to activate yeast)

Method
Place all dry ingredients in a mixing bowl except yeast.

Mix water, yeast and maple syrup and let it rest for 5mn (it will start bubbling)

Pour liquid over dry ingredients and mix with paddle attachment for 5mn on speed 1, scraping the sides of the bowl at least once. You will obtain a batter like dough.

Pour in a silicone mould.
Let rise covered with a cotton/linen cloth for approx. 1h until it reaches the top of the mould
Bake in pre-heated oven at 350 for 45mn at least (check for hollow sound and lighter weight)

This bread is quite moist thus won't keep very long, it will freeze well already sliced for ease of use and toaster readiness.

Tip all flours can be substituted for other GF ones, however it is important to keep the Tapioca and Xanthan gum, they compensate for the lack of gluten.

The perfect burger bun - Brioche burger bun

A few weeks ago we had our neigborhood progressive picnic and the main course of the picnic was held at our house, we had to provide the burger buns and I had wanted to make them for quite some time so I launched myself into this new project, after some investigation and calculation (who said you didn't need to know your maths for baking? it's all about percentages!) I developped this recipe that turned out quite nicely.


Light Brioche Burger Buns
For approx. 30 buns of 4" diameter

Ingredients
1 kg / Unbleached bread flour
250 ml / 1 cup Milk (warm)
250 ml / 1 cup Water (warm)
4 tsp Active dry yeast
5 Tbsp Sugar
6 Eggs
3 tsp Salt
113 gr / 1 stick Butter

Method
Combine the water, milk, yeast and sugar and let stand until foamy (5 or so minutes).
In the bowl of a standup mixer combine the flour and salt, then add the liquid mix and knead using the hook of the mixer and add 1 egg at a time while kneading continuously until the egg is absorbed.
Then knead on speed 2 for 10mn at which point you add the butter cut in small pieces and continue kneading for another 5 or 10mn until all the butter has been absorbed.
You will have a fairly sticky dough.
Shape dough into a ball in the mixing bowl and cover with plastic wrap and let stand at room temperature for 2 hours (until at least doubled in volume).
Line a cookie sheet with Silpat or parchment paper and divide the dough into balls of equal weight, place each ball 2 inches apart on the Silpat and flatten them into a bun shape. Cover loosely with a cotton or linen towel and let the buns rise in a draft free place for 1 or 2 hours until double in volume.
Pre-heat the oven to 400 F and set a pan of hot water on the sole of the oven.
When the buns have doubled up place in hot oven and bake for about 15mn, watch them after 10mn to prevent burning.
Transfer to a rack to cool completely, use immediately or store in air tight container for a couple of days or freeze.

Tips
When baking do not use a black or dark tray as it tends to burn the bottoms while the tops have not yet acquired their golden colour.
This recipe can easily be devided to make fewer buns.

Mini brunch brioches

Here is a lighter brioche that can be enjoyed with sweet or savory food in-lieu of bread.
It is best to make this over 2 days, day one prepping the dough, day 2 shaping and rising.
Alternately you can prepare the dough in the morning and shape, rise and bake in the evening.




Mini brioches
For 43 brioches
Ingredients
3 Tbsp water
30 gr fresh yeast / 15 gr / 4 tsp active dry yeast
75 gr / 1/3 cup heap sugar
525 gr / 3 & 1/3 cup bread flour
1.5 tsp salt
6 eggs
255 gr / 2 sticks & 2 Tbsp unsalted butter at room temperature
43 mini tartlet molds

Method
Day 1
Measure the water and mix the yeast + 1/2 tsp sugar, set aside.
Mix flour, remaining sugar and salt then add eggs one at a time mixing well between each.
Add the yeast mixture to the dough and continue kneading for 10mn to allow flour to absorb liquids and the gluten to develop.
Let the dough rest for 15mn in the bowl.
Cut the butter in small pieces and add them little by little while kneading for another 10mn or so until all the butter has been incorporated (it might take a little longer, that's OK)
Place the bowl in the fridge overnight (minimum 8 hours) to allow the flavours to develop.

Day 2
Roll out the dough and make 1 turn (as if you were folding a letter), do this twice.
As the dough is sticky using plastic wrap to roll it in between will help greatly.
Then roll it out one more time about 1 inch thick and cut the dough in small pieces weighing approx 30 gr each.
Shape each piece in a ball tucking the corners under and placing them in little tartlet molds.
Let them rise covered with a cotton towel for 4 hours at room temperature away from drafts.
Place them in cold oven and bake for 25mn or so at 350 F/175 C.

Tip
You can make them a day ahead of serving and warm them up for 5mn at 350 F.

A summer fare...

What better excuse than a birthday to organise a little get together and share some home made food?
Top it up with fantastic summer weather and you got it all!







On the menu of this simple brunch:






Vegetarian quiche









Crab quiche









Home smoked Alaska salmon - Poached Alaska salmon












Grilled vegetable terrine









Garden baby greens salad









Mini brioche (a lighter version than this one) - Check back for a future post with this recipe









Cheese board
And to conclude a raspberry bavarois/bavarois aux framboises - Check back for a future post with this recipe

GF Orange Cranberry Pecan Muffins

I recently came across an excellent Gluten Free recipe book "125 Best Gluten-Free Recipes" by Donna Washburn and Heather Butt, I highly recommend it to people affected by gluten intolerance, and even for non celiac the recipes in this book "work" and taste great. Here is my adaptation of one of their recipes

Orange Cranberry Pecan Muffins

Ingredients
1.5 / 375 ml cup Rice flour
1/3 cup / 75 ml Cornstarch
1/3 cup / 75 ml Tapioca starch (you can grind your own from tapioca pearls in a coffee grinder)
1.5 tsp / 7 ml Xanthan gum (essential in gluten free baking to "glue" the GF flours together)
1 Tbsp / 15 ml Baking powder (GF)
3/4 tsp / 4 ml Salt
1 cup / 250 ml Dried cranberries

1/2 cup / 125 ml Pecan (grossly chopped)

1 cup / 225 ml Orange juice
2/3 cup / 150 ml Orange marmalade
1 tsp / 5 ml Cider vinegar
1/2 stick / 50 gr Butter
2 Eggs

Method
In a bowl mix together all the dry elements (rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, salt, dried cranberries, pecan).
In another bowl mix well the wet ingredients (orange juice, marmalade, vinegar, melted butter eggs)
Pour the wet mixture over the dry mixture and gently combine with a fork (do not overwork).
Using a cookie spoon fill each muffin mold and let them stand for 30 mn.
Bake in pre-heated oven at 360 F / 180 C for 20 to 30 mn depending on your oven and the size of the muffin molds you are using (I use mini silicon molds which makes it easy to unmold when baked).
Let the muffins cool on a rack before enjoying them for breakfast or with a cup of tea or coffee.

Let them have Brioche!

What better way to start a Sunday than a freshly baked brioche spread with home made seedless raspberry jam and a glass of kir royal à la crème de framboise (see future post for recipe).
I have made this brioche for many years and it seems to taste better every time I make it.
It is simple to make but you need to have some time around the house as there are a few rest times.
The recipe comes from a small bread recipe book "Les carnets de cuisine - No 37 Pains, brioches, gâteaux" at PML Editions.

Brioche surfine/Luxury brioche
for a 35 cm/14 inches long bread pan
Ingredients
500 gr unbleached white flour
2.5 tsp dried yeast
2 Tbsp sugar
6 eggs
2 tsp salt
350 gr butter at room temperature

Method
Dilute the yeast in 5cl warm water (no more or the dough will be too sticky and wet), and let it rest while you measure the other ingredients
In a mixing bowl with dough hook attachment pour the flour, salt, sugar, eggs and yeast and start mixing on speed 1 for 5mn then on speed 2 for another 5 mn (it is important to do this first kneading step for at least 10mn as you want to develop the gluten).
Then add the butter in small chunks and continue kneading on speed 2 for 10 to 15mn.
Cover your bowl with a towel and let it proof at room temperature for 2h (if in the winter place near a heat source it will help the leavening process).
After 2h punch down the dough and knead for 3mn.
Cover and let it proof for another 2 hours at room temperature.
At the end of this time punch the dough down and place the covered bowl in the fridge for at least 8 hours (I usually do this overnight).
2 hours before cooking take out of the fridge and punch down (I also knead it a bit in small portions to bring it back to room temperature with the heat of my hands), then you can either shape it in small baking pans or a big pan like shown above (place balls of equal size 2 side by side for the length of the pan) and let rise at room temperature when doubled in volume place in pre-heated oven at 210 C/410 F and bake for 20 to 30mn (time will depend on the size of the brioche).
When baked remove from oven and let it cool on wire rack for 10/15 mn before enjoying.

Walnut and Pumpkin seeds bread

Here is a bread recipe I was given by a friend while living in Switzerland. It is delicious with cheese and cured meats and very easy to make, you can mix the ingredients either with a stand up mixer or by hand.

Walnut and Pumpkin seed bread

Ingredients

250 gr (1.5 cup + 2 Tbsp) whole wheat flour

200 gr (1 1/4 cup + 1 heap Tbsp) unbleached white flour

10 gr (1.5 tsp) salt

10 gr (2.5 tsp) active dry yeast (to be diluted in 50 gr warm water and 1 tsp sugar) (20 gr yeast if you use fresh yeast)

70 gr (1/2 cup) hulled unsalted pumpkin seeds

100 gr (1 cup) walnuts roughly crushed

350 cl warm water (1 1/3 cup)

Method

Dilute the yeast and sugar and let it sit for aside for a few minutes.

Then pour all liquids on all dry ingredients and knead until you obtain a homogeneous and slightly sticky mass.

Let it rise at room temperature covered with a cloth for 1h or until double in volume.

Punch down and shape either in one big loaf or 2 or 3 smaller ones, make a few deep cuts side ways (2 cm /1 inch deep) with a very sharp knife.

Let it proof covered for another 20mn.

Bake your bread in preheated oven to 230 deg. C/446 F for 10 mn with a container of water, after 10mn reduce the heat to 180 deg. C/356 F and bake for a further 30mn or so.

You will know the bread is cooked when it sounds hollow when you tap under it.

Impromptu bread

The other day I had a craving for fresh grain bread, I had no recipe but since I make bread every week I had a feel for what to use and I already had all the ingredients I wanted, so I got started as follows:

7 grains bread
for 1 big loaf or 2 small ones

Ingredients
350 gr unbleached white flour
100 gr wholewheat flour
50 gr 7 grains mix (I used Bob's Red Mill 7 grain hot cereal)
1.5 tsp salt
2 tsp active dry yeast
300 ml tepid water

Method
Dilute the yeast in water and let it rest for 5 or 10 mn, it will start bubbling up.
Mix flours, salt and grains.
Pour Yeast water on the dry ingredients mix and knead for 4 mn at speed 1, if not enough water you can add a little at a time, the final dough should be elastic and a little sticky, but not too much and not liquid.
After 10mn of rest knead again on speed 2 for 6 mn maximum, then cover with a towel and let it rise for about 1 hour at room temperature, it should double in volume.
Punch down to get the excess gaz out and shape in 1 big or 2 smaller loaves and lay them on a baking tray.
I also made incisions on the top with a sharp knife/blade.
Then let it rise again covered with a towel, for about 30mn.
Bake in pre-heated oven to 430 F/220 C, after 15mn reduce heat to 400 F/204 C and bake for a further 10 to 15mn.
Bread is cooked when it sounds hollow.
Let it cool down before enjoying with a hot bowl of home made soup.
This bread is also very nice toasted for breakfast.
It freezes well, as soon as it is cool place in a Ziploc bag and in the freezer, when needed take out, let it thaw and place in the oven at 350 F/176 C for 10 to 15 mn and you will obtain a fresh loaf.

Totally gluten free Bread

The last meal we hosted presented a new challenge of being totally gluten free, dairy and meat free. So I started with bread, did a bit of research and found that if one makes totally gluten free bread it is important to use Xanthan gum as a substitute for gluten. I went to our local coop and stocked up on all the various flours I could find then went home to start my new baking project. The end result is a very dense and strong tasting bread, I wouldn't eat it every day but once in a while it is an interesting change. I guess for a milder taste you would need to reduce the buckwheat quantity and substitue with chestnut flour or hazelnut or almond.

Totally gluten free Bread

For a 10"/25cm long loaf pan

Ingredients

150 gr Buckwheat flour

150 gr Rice flour

50 gr Millet flour

50 gr Amaranth flour

100 gr Quinoa flour

1.5 tsp Xanthan gum

2.5 Tbsp grape seed oil (resistant to heat, not too strong in flavour)

2 tsp salt

400 ml tepid water

3 tsp active dry yeast

2 tsp brown sugar

Method

Dilute brown sugar and yeast in water and set aside while you measure the flours.

Place all the flours in a mixing bowl add the salt and oil.

Pour water/yeast/sugar mixture on the flours and mix/knead for 5/10mn you will obtain a very sticky dough, more like a paste.

Cover with a towel and let it rest/rise at room temperature for 1 hour, mix again and let it rest again for 1 hour, mix then place in baking tin, cover and let it rest for another hour.

Because of the lack of gluten this dough doesn't really rise, the yeast makes it a little more airy but definitely not like a gluten bread.

Bake in preheated oven at 360 F / 182 C for 40 to 50 mn (depending on your oven).

It will be a very heavy loaf, it doesn't really sound hollow like the wheat flour bread so it is more difficult to tell when it is baked, if you are not sure and extra 5mn in the oven won't harm it.

It is best fresh and for those of us who eat dairy it is delicious with butter, also the following morning for breakfast with some honey on it.

Happy baking

Croissants, vous avez dit croissants?

Well after many trial and errors I am pretty satisfied with my croissants texture and taste.

I did a lot of research, read the book of Professor Raymond Calvel "The Taste of Bread" and picked up a lot of good info there.
So I think I am ready to post my croissants recipe at last.

Croissants (for 20 pieces)
Ingredients

500 gr / 3.5 cups flour
260 ml / 1 cup cold water (measure 250 ml and add 10 or a very little more if necessary)
50/60 gr / 1/4 cup + 1 Tbsp sugar
7.5 gr / 2 tsp powdered milk
10 gr / 1 slight Tbsp unsalted butter
12 gr / 2 tsp salt
8.6 gr active dry yeast (2.5 heap tsp) + 20 ml / 1.5 Tbsp tepid water

250 gr per kilo of dough of cold unsalted butter (called "beurre de tourage" for lamination)

Approx. 2 sticks

Tips
* Regarding the powdered milk, I don't usually have any at home so instead I reduce the quantity of water to 200 ml and substitute the missing 60 ml with cold milk (For US fill up 3/4 cup cold water and top up with cold milk).

* Regarding the yeast, it is best to use cake yeast, unfortunately it is not readily available where I live, if you use fresh yeast quantity is 17.5 gr, and in that case you do not dilute it, so you put a total of 280 ml cold water (or water & milk mix).

The ratio of active dry yeast to fresh yeast is half quantity to be diluted in 5 times its weight (10 gr fresh = 5 gr dry + 25 gr water).

When using dry yeast to check if it is active when you dilute it add a little sugar and let it rest for 10 mn or so and it will start bubbling up, if it doesn't discard and get fresher yeast or your dough will not rise.

* Regarding the butter, after numerous experiments I found it most economical and best to use PLUGRA butter from Trader Joe's (as it is very close to French butter, creamier), of course if you find French butter and don't mind the price do go ahead with it.

* It is very important that the butter and the dough are chilled to work with.

Method

Mix/knead on speed one for 4 mn only: flour, water, milk, sugar and 10 gr of butter.

Let this rest at room temperature for 20 to 30 mn.

Resume mixing/kneading on speed 2 for 5 mn only, adding in order the yeast (diluted if dry, not diluted if fresh cake yeast) then the salt.

Form a rectangle and place it in a plastic wrap and chill in the fridge for 2 hours.

While it is chilling flatten the butter, to do so place the mass between 2 sheets of plastic wrap or parchment paper and pound on it with the rolling pin, the total dimension of the flattened butter should be equal to half of the rolled out dough (butter = about 20 cm long by 15 cm wide).

Place back in the fridge.

After the 2 hours rest time of the dough take it out of the fridge as well as the flattened butter, roll out the dough in a rectangle about 50 cm (19.5 inch) long and 20 to 25 cm (8 to 10 inch) wide, place the chilled flattened butter on the center of the dough.

Then fold and slightly overlap the sides of the dough sheet over the butter layer so that it is not possible for the butter to escape (this is very important).

Roll out the dough (with enclosed butter) into a rectangle 7/8 mm thick (1/2 inch), then fold the top third of the rectangle over the middle third and the bottom third over the top third, this forms the first "tour".

Let it chill in the fridge for 10 mn then repeat the rolling and folding process once and chill for another 10 mn. Start rolling the dough with opening seam on the right.

After the 10 mn chilling, roll and fold as described above.

Let it chill for another 15 to 20mn.

It is now time to makeup the croissants ("détaillage").

Roll out the chilled dough in a rectangle of approximately 60 cm (23.5 inches) long by 42 cm (16.5 inches) wide, cut it in 2 width wise and in 5 length wise, then cut out 20 triangles, each measuring approx.12 cm at the base and 21 cm in length.

Make a small dent at the base of each triangle (it will help in the proofing process) and roll out each triangle from the base to the top, leaving the point end on top.

At this stage you can either freeze the uncooked croissants or let them proof for approx. 1 hour 30 mn at room temperature (20 to 25 deg. C) and bake them.

Preheat the oven to 430 F (220 C) (this is for a conventional oven, for a convection oven temperature might need to be reduced a bit).

Bake for 15 mn, rest for a couple of minutes before enjoying with a nice cup of coffee.

If you freeze them, place them on a flat surface (Silpat, baking parchment) and let them rise at room temperature covered with plastic film for at least 1 hour, then place in the freezer and when they are frozen place in a Ziploc bag.

To use take out of the freezer in the morning, place on a baking tray in the oven at 100 F for 30 mn to 1 h, they will thow out and start rising, after they almost double in volume turn up the heat of the oven to 400/410 F (depending on your oven) and set the timer for 15 mn after which time you check them, they will probably need another 5 mn.

When baking them for the first time you might want to keep an eye on them as your oven is different than mine and the outcome might be different.
For an elegant brunch you can use these copper trays.

Bon appétit.

Anatomy of a croissants

For the past few months I have been trying to master the art of croissant making.

I have tried a few different recipes and methods and it seems I am getting closer to my goal.

One of the very important thing in pastry in general and croissants in particular is the quality of the ingredients used.

Being in the US is an added challenge since the flours and butter are quite different than in France.

I think I have identified the butter I need to use, and most importantly I can find, where I live, I still need to try it, this will be an afternoon project in 2 weeks with a friend.

In the mean time I will be off to the Big Apple for a few days to discover this big city.

So I will leave you with a mouthwatering sight of this morning's croissants, the recipe will only be posted when I am totally satisfied with the result.

Sweet no knead bread

We had guests for dinner Monday night and no fresh bread and not much time so I decided to make this no knead bread, you do no need a machine to make it and the honey gives it a very nice taste (I always put a bit more honey than mentioned below). I know the purists will object to this method since part of the joy of making bread is the kneading, but it is a very convenient recipe...

Sweet no knead bread

Ingredients

375 gr flour

1.25 cc salt

225 cl tepid water

50 cl tepid milk

12.5 gr fresh yeast/1.5 tsp active dry yeast

1/2 TBSP honey (try lavendar honey for a very distinct flavour)

Method

Mix water + milk + honey + yeast, set it aside for 10mn or so until it bubbles up

While it's brewing measure your flour and salt.

Mix quickly flour, salt and liquid with a spatula, without kneading.

Transfer to an oiled container (rectangular baking pan or round/oval salad dish), cover with 1 TBSP of flour and cover dish with a towel and let it rest for 1h30mn at room temperature.

After this time gently turn over onto a baking sheet or spring form lined with parchment paper, very lightly tap to release some of the gases, sprinkle some flour over it and cover with linen/cotton towel and let it rest for 30mn.

During this time turn on the oven to 232 C/450 F, place a small bowl of water.

Bake for 15mn at 232 C/450 F then lower the temperature to 204 C/400 F and bake for a further 15/20mn until bread sounds hollow, remove bowl of water after the first 15mn.

Let it cool down on a rack before enjoying it.

It is best eaten fresh but will keep in a sealed bag for 3 to 4 days, if so lightly toast it before use.

Low Gluten dinner

Last night we hosted a gluten free dinner since one of our friend is coeliac.
Being French we had to have cheese before dessert, and one can not have cheese without bread, so I started by making low gluten bread of my own inspiration, a citrus cake which I adapted in order to be gluten free and rabbit with mustard.


Low Gluten bread/Pain avec peu de gluten
Ingredients

450 cc luke warm water
3 tsp dry yeast
1 big teaspoon honey
100 gr buckwheat flour
350 gr white spelt flour
100 gr wholemeal spelt flour
50 gr corn flour (not corn startch)
This makes a total of 600 gr of flours
1 teaspoon salt

Method
Mix water, honey and yeast and let it rest for 10 mn.
Prepare your flours in a mixing bowl (I recommend the use of a standup mixer as this dough is very sticky and liquidy) and add the salt.
After 10mn or so the liquid should resemble a chemistry project and start bubbling away and doubling in volume, stir and pour over the flours and knead on speed 1 for 5 mn till all water has been absorbed, then put on speed 2 for another 10 mn.
Cover the bowl and leave to rest at room temperature (around 20-22 C/68-71.6 F) for aprox. 1 hour
After that time punch the dough down and knead for 1mn, cover and let it rest for a further 30mn.
After that time punch the dough down and knead for 1 mn, then pour it into a parchment paper lined baking tin 29 cm (11.5 inches) long, cover and let it rise for 20mn.
Turn on the oven to 205 C/400 F and place a small pan of water.
Bake for 35 to 45 mn (depending on oven) till bread sounds hollow when tapped.
Let it cool for 15 or 20 mn.
It's a very dense and dark bread, since it is also very moist it will not keep more than 4 days (it will start molding after that).
It freezes very well.


Low Gluten steamed Citrus cake/Gâteau au citron cuit à la vapeur
(adapted from Nigela Lawson's Steamed syrup sponge from the book "How to be a domestic goddess")
About this cake I loved the idea of steaming it, I had never tried before and though it could be fun, also if one has no oven it's a great recipe.
I am totally against corn syrup so I had to find an alternative for the syrup and used a mix of home made bitter orange marmalade, lemon juice and honey. If I was to do it again I might use a little less bitter orange marmalade and more honey to get a more lemony taste as the bitter orange marmalade can be overpowering.

Ingredients
for the cake
2.5 tsp baking powder
84 gr / 3/4 cup soft unsalted butter
55 gr spelt flour
55 gr corn flour
25 gr almond powder (grinded blanched almonds)
120 gr sugar
3 large eggs
1 1/2 lemon juice + zest
3 TBSP milk
1/2 tsp lemon powder (optional)

for the syrup
1/2 cup sevilla (bitter) orange mamalade
2 TBSP honey
1/2 lemon juice

Method
In her recipe Nigela Lawson uses a plastic pudding basin, I used a well buttered springform (24 cm/9") tighly covered with tin foil (it gives a fairly flat and dense -yet light- cake due to the lack of gluten).
Prepare the syrup first by mixing all ingredients together, let it sit till you have the cake mixture ready.
For the cake mixture pour all ingredients in the stand up mixer bowl and mix well using the wisk head.
Pour syrup in bottom of springform and pour the cake mixture over it. Seal with tin foil and place in steam cooker on top of steaming tray, I used a Le Creuset cast iron round oven dish (which prevents evaporation), water should be boiling when you place your springform on top of the tray.
Let the water boil and bake covered for 2 hours.

When it's cooked remove, let rest only for a couple of minutes (otherwise your syrup will start solidifying) , then turn upside down on a serving dish with enough space for the syrup to flow on the sides.
Serve cold with cointreau flavoured whipped cream.


Rabbit with mustard/Lapin à la moutarde
I got this recipe from my Mom
Ingredients For 6 people
1 rabbit 3.7 pounds / 1.6 kg
2 shallots
2 big garlic cloves
Thyme, salt, pepper
Mustard
White wine

Method
3 hours before cooking time
Cut rabbit in 12 pieces or less if you want bigger pieces
Baste the rabbit pieces with french Dijon mustard (I used Maille)
Let it rest in a cool place but not in the fridge for 3 hours.

2 hours before serving peel and chop the shallots and garlic, soften in frying pan on low heat (do not brown), add thyme, when softened reserve.
Brown each pieces of rabbit in frying pan then place in Le Creuset round oven dish, cover with the shallots, garlic and thyme, deglaze frying pan with white wine (don't be shy) and pour over the rabbit, if not enough wine pour some water till it comes almost to level with the top of the rabbit.
Season with salt and pepper to taste and let it simmer for 1h30mn.
At the moment of serving if your sauce is too liquidy you can reduce it by boiling it or mix a couple of teaspoons of corn startch in little cold water and let it boil for 5mn.
Serve with fingerlings and green beans, or rice or fresh pasta.

Bon appétit!

Bread making

One of my great passion is to make my own bread, I have been doing so for many years, at least once a week, I have to say my father has something to do with it, I have always known him making bread, french rustic bread. I love the feel of the dough while you work it when it becomes a very smooth mass, I love the smell of freshly baked bread, it fills up the house with this great lived feeling, and what tastes better than a freshly baked slice of bread coated with fresh butter and some honey as in the picture!

Last night I had this craving for english muffins and so I prepared my dough before going to bed and as I write the smell of my cooking muffins is filling the kitchen.

I am using a recipe found here and linked to the original recipe here, I tried it and adopted it, it's so easy and tasty!

Give it a try, you won't regret it, and one added bonus is that you do not need an oven, a frying pan will suffice.

Happy baking!