Ladle, Leaf and Loaf Soup, Salad, and Bread for Every Season Trade paper - 2000

Details

• Title Ladle, Leaf and Loaf Soup, Salad, and Bread for Every Season
• Author Lisa Cowden
• Binding Trade Paper
• Edition First Edition
• Language EN
• Publisher Houghton Mifflin, Wilmington, Massachusetts, U.S.A.
• Date April 26, 2000
• ISBN 9780395967157

Garlic Breadsticks

These breadsticks are slender and crisp, rich with the savory flavor of garlic, and they make a very attractive presentation at the table. My mother-in-law used to say that being "thin, rich, and beautiful" was something to aspire to, and these breadsticks have it all.

1 package dry yeast 1 cup lukewarm water 4 teaspoons olive oil About 2 1/4 cups bread flour or all-purpose flour 1/4 tablespoon pressed garlic 1 teaspoon kosher salt, plus more for sprinkling Cornmeal for sprinkling

In a large mixing bowl, dissolve the yeast in the lukewarm water. Stir and let stand until foamy, 3 to 5 minutes. Add 1 teaspoon of the oil and beat in H cup of the flour. Set aside.

Heat the remaining 3 teaspoons oil in a small skillet. Stir in the garlic and cook until lightly browned. Cool for 3 to 4 minutes and add it to the flour mixture. Stir in the 1 teaspoon salt. Gradually stir in about 1 1/2 cups flour. Transfer the dough to a lightly floured surface and knead in the remaining 1/4 cup flour, or more as needed, until the dough is smooth and elastic. Put the dough in a lightly buttered medium bowl, grease the surface, cover with a damp cloth, and set aside in a warm place to rise for about 1 hour, or until almost doubled in size.

At least 15 minutes before you bake, preheat the oven to 450 degrees. Sprinkle a baking sheet with the cornmeal and set aside.
Punch down the dough and divide it in half. Roll out each piece into a log about 10 inches long. Cut each log into 8 to 10 pieces. Roll out each piece into a thin, 10-inch "stick" and transfer to the baking sheet about 2 inches apart. Sprinkle with salt. Bake for 10 to 15 minutes, or until lightly browned. Cool on a wire rack before serving.

Makes 16-20 breadsticks



Belgian Endive and Boston Lettuce Salad with Savory Orange Dressing

Elegant greens arranged in individual servings, this salad is more for "dining" than eating dinner.

4 small Belgian endives 1 head Boston lettuce, rinsed and dried Savory Orange Dressing

1/4 cup chopped toasted hazelnuts (page 38)

Trim and cut the endives in half lengthwise and separate the leaves. Tear the Boston lettuce into bite-sized pieces. Arrange the greens on individual plates. Drizzle the dressing over the greens, and garnish with the hazelnuts.

Serves 4

~ Savory Orange Dressing ~

Try this exotic orange dressing with baby beets as well as with endive salad.

1/4 cup canola oil 2 tablespoons orange juice concentrate 1 tablespoon rice wine vinegar 1/4 teaspoon grated orange rind 1/4 teaspoon Worcestershire sauce

Combine all the ingredients in a small, tightly lidded jar. Shake well. The dressing will keep refrigerated for up to 1 week.

Makes about 1/3 cup

-- Copyright (C) 2000 by Lisa Cowden. All rights reserved. Reprinted by permission of Houghton Mifflin Company.