December Challenge 2014 - Flour

Discussion in 'Food & Cooking' started by petalsandcoco, Dec 1, 2014.

  1. petalsandcoco

    petalsandcoco

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    The challenge for December is Flour my friends, yes, in all varieties ! 

    As we know, there are many types of flour, here is a list you can start with and if you can think of others, please add them in a post. 

    All-purpose flour, Almond, Amaranth, Barley, Bread, Buckwheat, cake, Chickpea, Coconut, Corn, Instant, Millet, Oat, Organic, Pastry,

    Pumpernickle, Quinoa, Rice, Rye, Self-rising, Semolina, Sorghum, Soy, Spelt, Tapioca, Teff, Whole wheat....


    What am I looking for ? Anything from cookies, pies, cakes, breads, pasta, pancakes, muffins, puddings, pizza, tortilla, scones, flatbreads, brownies, biscuits. It can be sweet , it can be savory, the choice is up to you, you're the boss !

    I would be most happy to see quotes on flour, stories, puns, or any pearls of wisdom  you may wish to offer on flour or your dish. 

    Frugal Poem : Flour Sack Underwear

    When I was a Maiden fair,
    Mama made our underwear.
    With five tots & Pa's poor pay,
    How could she buy us lingerie?

    Monograms & fancy stitches
    were not on OUR flour sack britches.
    Panty waists that stood the test
    With Gold Medal on the Chest.

    Little pants the best of all
    With a scene I still recall:
    Harvesters were gleaning wheat
    Right across the little seat.

    Tougher than a grizzly bear
    Was our flour sack underwear.
    Plain or fancy, three feet wide,
    stronger than a hippos hide.

    Through the years each Jill & Jack
    Wore this sturdy garb of sack.
    Waste not, want not, we soon learned,
    Penny saved, a penny earned.

    Bedspreads, curtains, tea towels, too.
    Tablecloths to name a few.
    But the best beyond compare
    was our Flour Sack Underwear!

    Ruth Gettle

    I look forward to this beautiful december month with all of you. /img/vbsmilies/smilies/smile.gif
     
  2. mezzaluna

    mezzaluna

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    Might I add matzo meal? It functions as flour, especially when more finely ground as cake meal. 

    I just made some excellent brownies today. They have just 1/4 cup of cake flour in them, but gosh, that's just enough:
    Fudge Brownies (A/K/A One Inch Brownies)
    Adapted from Baking at Home with The Culinary Institute of America, © 2004​
    A recipe from Ann Meyers
     

    Flourless cooking spray for greasing

    ¾ cups (1-1/2 sticks) unsalted butter

    4 ounces unsweetened chocolate, coarsely chopped

    2 large eggs (at room temperature)

    1-1/2 cups sugar

    2 teaspoons vanilla extract

    ¼ teaspoon salt

    ¼ cup cake flour, sifted

    ¾ cup coarsely chopped, toasted walnuts

    1 teaspoon instant espresso powder, optional

    Preheat the oven to 350 degrees. Lightly spray an 8 inch square baking pan with cooking spray or line it with parchment paper. (I prefer to make two strips of parchment paper cut to the width of the pan but 4” longer. Cross them on the bottom of the pan so you get a “sling” to help you remove the brownies for easier cutting. Spray lightly with cooking spray. I use an 8” square nonstick pan.)

    Melt the butter and chocolate in a metal or glass bowl set over simmering water (a double boiler) or in a bowl in the microwave for 15 or 20 second intervals. Stir gently with a spoon as the mixture melts.

    Sift the flour over the cooled, chopped nuts. Toss to combine. Set aside.

    In a stand mixer fitted with the whisk attachment, whip the eggs, sugar, vanilla extract and salt together on high speed, scraping down the bowl with a rubber spatula as needed, until the mixture is thick and light in color, about 4-5 minutes.

    While stirring, pour some of the egg mixture into the melted chocolate mixture to temper and lighten it, then pour the chocolate mixture into the remaining egg mixture and blend on medium speed, scraping down the bowl as needed. Mix in the flour and nuts on low speed or by hand until just blended. The batter will be very wet. Pour the batter into the prepared pan and spread evenly. Gently tap the pan on the counter a couple of times to release air bubbles.

    Bake in the center of the oven until a skewer inserted into the center of the brownies comes out with a few moist crumbs still clinging to it, rotating the pan if necessary to bake evenly, 30-40 minutes. Allow the brownies to cool completely in the pan on a wire rack. Use the parchment paper to help unmold the brownie bar, and then cut into squares.

    Note: I wrap the uncut brownies tightly while still very slightly warm in the parchment, then plastic wrap, then in foil and freeze up to 6 months. To cut, remove from the freezer and allow to thaw about 10 minutes. Using a very sharp, heavy knife, cut the brownie into 36 brownie bites. Serve them in small papers. They can be re-frozen once without losing quality if tightly wrapped.

    FOR NON-DAIRY BROWNIES: Replace the butter with margarine.

    FOR PASSOVER BROWNIES: Replace the cake flour with one cup matzo cake meal MINUS three tablespoons. Add one tablespoon potato starch. Prepare as directed.

    FOR NUTLESS BROWNIES: May be made without nuts if desired.

    FOR GLUTEN-FREE BROWNIES: Replace the cake flour with ¼ cup King Arthur Multi-Purpose Flour. Bake on lower oven rack about five minutes longer.
     
  3. teamfat

    teamfat

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    Great. An obscure ingredient with such a limited range of uses. I guess I'll have to try and come up with something interesting like bread, pies, cakes, cookies, pasta, pasties, beef wellington, empanadas, tortillas, pitas, pizza, spaetzle, chicken fried steak, chicken fried chicken, biscuits and gravy, paprikash with egg noodles, egg rolls, wontons, haluski, ...

    mjb.
     
  4. koukouvagia

    koukouvagia

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    Brilliant choice petals!  Tis the season for lots of baking after all.
     
  5. petalsandcoco

    petalsandcoco

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    @ Mezzaluna : Yes, matzo is a fine addition, thank you for adding that ingredient. Your brownie recipe looks great. You also gave me a good idea for using up my espresso powder which I purchased at King Arthur.

    Thanks for including the 4 other varieties of making them towards the end of the recipe.

    @ teamfat : William Cowper once said, " Variety's the spice of life, that gives it all it's flavour ".

    The reason I chose this humble ingredient was because it is so versatile. I realize that we have many here at Cheftalk that like to bake sweet dishes but there are many who don't, therefore, the option for sweet vs savoury are available for everyone. I look forward to your first entry.

    @ KK : I'm glad you like the choice. 
     
  6. kaneohegirlinaz

    kaneohegirlinaz

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    Flour

    As soon as I saw Rice Flour, two dishes sprang to mind, one sweet and one savory.

    The sweet:

    Butter Mochi

    1 lb. Mochiko (Sweet Rice Flour)

    3 C. granulated Sugar

    1 ½ tsp. Baking Powder

    4 Eggs, beaten

    2 tsp. Vanilla Extract

    ½ C. melted Butter, slightly cooled

    1 13 oz. can Coconut Milk

    1 15 oz. can Evaporated Milk

    Preheat your oven to 350⁰F

    Butter a 9” x 13” pan and set aside

    Combine the dry ingredients in a large bowl with a whisk

    Add the wet ingredients; whisk well

    Pour into the prepared pan and bake for 1 hour

    Cool completely on a rack; cut into squares


    There are many variations of Mochi, I just saw a Chocolate Mochi, 

    gotta try that too!

    The savory:

     Mochiko Chicken

    4 Tbsp. each of:

    Mochiko Flour

    Corn Starch

    Granulated Sugar

    Soy Sauce

    2 cloves of Garlic, minced

    ½ tsp. Ginger, granted

    1 Tbsp. toasted Sesame seeds

    ¼ C. Green Onions, sliced

    2 Eggs, beaten

    Combine all of the above ingredients in a large bowl

    Add 2 pounds of boneless-skinless Chicken thigh meat, that has been cut into large bit sized pieces

    Combine well; cover and refrigerate for 5 hours.

    Deep fry at 375⁰ until golden brown; drain on a rack

    Serve hot or cold


    I like this dish served warm with some extra soy sauce, sesame oil and minced garlic for dipping
     
    petalsandcoco likes this.
  7. maryb

    maryb

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    I will have to pick up pizza stuff for my overnight fermented pizza dough... this is from a couple years ago. Te crust is free form, I do not worry about getting it perfect because it is a very springy dough. Thin cracker style crust, gets the big air pockets

     
  8. french fries

    french fries

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    I just bought some einkorn (petite épeautre) flour and baked my first bread with it. The bread was quite flat, I have to hone my skills with this new flour, but it is really really good, a bit nutty, I'm hoping I'll be able to harness it better next time. Apparently einkorn is the last wheat variety that hasn't been hybridized: http://en.wikipedia.org/wiki/Einkorn_wheat

      
     
    Last edited: Dec 1, 2014
  9. chefbuba

    chefbuba

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    Made some mini Brioche loaves to go with soup. Time consuming but good!














     
  10. french fries

    french fries

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    The brioche looks fantastic @chefbuba  !! /img/vbsmilies/smilies/licklips.gif  Would you share your recipe? 
     
  11. chefbuba

    chefbuba

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    petalsandcoco and french fries like this.
  12. kaneohegirlinaz

    kaneohegirlinaz

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    How about Semolina flour for pasta?


    I made Malloreddus and served it two ways


    With Marinara and Sausage


    And also with Olive Oil, grated Cheese and S&P
     
  13. petalsandcoco

    petalsandcoco

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    Kgirl : I really enjoyed your use of the rice flour/mochico  and your spin on the sweet and savory concept of it. The chicken sounds great as I am a fan of all those flavors. 

             Your second choice of semolina is great. Did you use a fork or an apparatus to roll your pasta onto ? 

    Mary : Nice looking pizza. it is the type of crust I enjoy as well. Looking forward to your next pizza.  Would you mind posting your recipe for those who have never tried it ? 

    FF : I am so glad you posted your bread and its source (the packaging) . I know you are hoping to get that height we all like. Does their website have any information ?  For those that don't know alot about it , there is tremendous info to be had on reading about Einkorn wheat. I read a book last year by William Davis MD , called Wheat Belly. There are some interesting facts from his book on einkorn that I will post for you, it was an eye opener for me.

    ChefBubba : What a fantastic Pictorial ! Love the brioche and the way they came out. Thanks for posting the reference : Nancy Silverton's out of the Baking with Julia book  

                        Please tell us there is more up your sleeve ...

    We are off to a terrific start to our Flour Challenge.
     
  14. french fries

    french fries

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    I would be very curious to hear that information @petalsandcoco  !
     
    Last edited: Dec 2, 2014
  15. jarmo

    jarmo

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    Whisky pancakes....
     
  16. maryb

    maryb

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    I use this recipe but generally add more water to make the dough a little easier to work. It will look dry at first but as it ferments overnight all the water absorbs and it turns into a very stiff dough.

    http://www.pizzamaking.com/pizzainnstyle.php
     
  17. jarmo

    jarmo

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  18. kaneohegirlinaz

    kaneohegirlinaz

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    @petalsandcoco  this is how I make My Malloreddus, it's really alot of fun.

    I was watching Lidia Bastianich on her PBS TV program awhile back, 

    found the recipe, and pit my own spin on it.

    It was very well recieved at our table.
     
  19. kaneohegirlinaz

    kaneohegirlinaz

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    This past Summer, we moved my Mother back to her hometown in the San Joaquin Valley, 

    nicknamed, the Fruit Basket to the World.

    We took an adventure one of Mom's favorite orchards, 

    and purchased a case of assorted stone fruits.


    This is what was left by the time we got home again.

    I didn't want to waste a bit of these beauties, 

    so I made a Nectarine Upside Down cake, 

    following David Lebovitz's recipe.

       
     
  20. sicariix

    sicariix

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    I wanted to make something that I have never tried so I decided to use my coconut flour to make a breading and use coconut oil for my frying medium. I am glad I did!

    Pretzel Rolls made with Bread Flour



    Coconut Chicken fried in Coconut Oil with fried Kale Chips



    Spicy Curry Aioli


    My Lunch for Today...Coconut Curry Chicken with Kale on a Pretzel Roll...Delicious


    And for Desert....Cherry Blueberry Cobbler made with Almond Flour



    I've made this cobbler many times using almond flour, I wouldn't use anything else anymore unless I ran out.
     
    kaneohegirlinaz likes this.