English Muffin Bread
Cornmeal
2 cups milk
1/2 cup water
5 cups unbleached flour
2 envelopes dry yeast
1 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
Grease two 8 1/2 x 4 1/2 inch glass or ceramic loaf pans. Sprinkle with cornmeal, shaking off excess. Combine milk and water in a microwave safe bowl: heat on high until warm, about 3 or 4 minutes. Mix 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add warm mixture and beat well. Blend in remaining flour and stir until dough is stiff. Divide dough between pans; cover and let rise until dough just reaches the top of pan, about 45 minutes . Cook loaves one at a time on high for 6 to 6 1/2 minutes, turning once. Let stand five minutes before removing from pans. Slice and toast to serve.
While the weather has turned colder, this Lobster Salad with Tomato Viaigrette makes a luncheon special anytime.
Tomato-Tarragon Vinaigrette:
1 tbsp. finely chopped tarragon
2 large ripe tomatoes, peeled and seeded
2 large cloves of garlic
2 1 1/4 pound lobsters
1/4 Cup fresh lemon juice
1 Cup extra virgin olive oil
1 tsp. paprika
6 black peppercorns
Salt to taste
4 large handfulls of lettuce
Boil the lobsters for 14 minutes; chill at once. (I would fork test the lobster sooner. Some may be tougher than others). When chilled, remove the shell from the lobster and set aside in the refrigerator. Place the tarragon, tomatoes, garlic, lemon juice and spices except for salt in the blender and blend. Gradually add oil and salt to taste. Toss lettuce in the 1/4 cup of vinaigrette and place to one side of plate. Place small pool of vinaigrette on plate. Toss lobster in rest of vinaigrette on the plate. Garnish with tomato and sprigs of tarragon. Serve at once. Serves 4.
Cream of Cauliflower Soup
2 tbsp. vegetable oil
1/2 cup chopped onion
1 small carrot, peeled and grated
1 cup chopped celery
1 head cauliflower (about 1 lb.)cut into florets
2 tbsps. chopped parsley
8 cups chicken stock, fresh made or canned (low sodium)
Bouquet garnish of:
1/2 tsp peppercorns
1 tsp. tarragon
1/2 to 1 bay leaf tied in small square of cheesecloth
1/2 stick butter
1/4 cup flour
2 cups milk, no less than 2%
1 cup half and half
2 tsp. salt or to taste
1 cup sour cream, can use low fat
Heat oil in 8-10 quart stock pot over medium heat; add onion and sauté until translucent, stirring frequently. Add carrot and celery and cook 2 minutes, stirring frequently. Add cauliflower and 1 tbsp. parsley; cover, reduce heat to low and cook 15 minutes, stirring occasionally to prevent mixture from sticking. Add stock and herbs and bring to a boil over medium heat. Reduce heat and simmer about 5 minutes. Melt butter in 2 quart saucepan. Stir in flour to make a roux. Slowly add milk, whisking constantly to blend. Bring mixture to a boil over medium heat, stirring until mixture is thick and smooth. Remove from heat and stir in half and half. Stir sauce into simmering soup, season to taste with salt and simmer gently for about 15-20 minutes. Just before serving, remove herb bag. Mix a few tbsps. of soup with sour cream. Stir sour cream mixture into soup along with remaining 1 tbsp. of parsley. Heat and serve. Serves 8-10.
Refrigerator Dressing
1 cup vinegar
1/2 cup sugar
1 cup salad oil
1 small bottle ketchup
1/4 tsp. pepper
1 tsp. salt
1/2 tsp. paprika
2 large cloves of garlic
Boil vinegar and sugar for one minute. Add salad oil, ketchup, salt, paprika and split garlic cloves. Mix well. Store in refrigerator.