My Vintage Kitchen

Crazy for Cutlery

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I must say.....you know every time I say "I must say" I think of Ed Grimly. ANYWAY...I must say I am completely in love with our little cutlery set....how cute is that face and the little bun on this chickies hair? We try not to really plug the stuff we sell to much as really the main focus of this blog is cooking, but I just had to show you all how cute this little sweet pea is. Her partner is pretty charming too. Anyway, they are back in stock as is the very popular Penguin Thermos ( if you're still looking for last minute gifts.) 

Check back with us tomorrow as I will be posting the BEST Etouffee I have ever had in my entire life! You know it's good when the recipe calls for a whole stick of butter....lord have mercy on our arteries!

-Shelly

This Bread Will Cost You Some Dough!

 

Wheat (Triticum spp.) is a grass that is cultivated worldwide. Globally, it is an important human food grain ranking second in total production as a cereal crop behind maize; the third being rice. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, pasta, noodles and couscous; and for fermentation to make beer, alcohol, vodka or biofuel.

The current financial market of wheat has recently fluctuated. Due to the possibilities with ethanol fuel, the “smart” farmers have planted corn. Because of this, wheat has become a more sought after resource, therefore, wheat prices of gone sky high.

Why did we tell you all this you may be asking yourself…because the ladies at my vintage kitchen aren’t just “Donna Reading” around!

We graduated from 6^th grade too…A-hole!

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Kisses - Robin & Shelly

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3 cups Whole Wheat Flour

1 1/2 tsp instant yeast

1 1/2 tsp salt

3 tbsp sugar

1 1/4 cup water

2 Tbsp veg oil

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In a large mixing bowl mix your yeast, sugar, salt and yeast in warm water. When the yeast starts to bubble you can start adding in your sifted flour. When the dough begins to ball turn it out onto a lightly floured surface and kneed. Knead the dough with quarter turns with the heel of your hand. Repeat until dough is smooth and elastic and does not stick to the board. Place in a buttered bowl and turn the dough once. Cover with a damp cloth and let rise until it has doubled. Punch down the dough and turn it completely over in bowl. Let rise again until almost double in bulk…about 30 mins.

Shape the dough and place in a loaf pan. Bake about 50 mins…bread is done when you hear the “thump”. Remove from pan to cool.

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All things Swedish

      

Ever since I was a teenager I've been mildly obsessed with all things Swedish....and it absolutely has NOTHING to do with a Swedish band that rocked my 14 year old world. It had nothing to do with the fact that I  thought somehow I would travel over the ocean all the way to Sweden, just happen to run into the drummer, and he would like so totally fall in love with me. So what if I was 14, he would see there was more to me than my age and he would also know that when they opened for Def Leppard I was the one screaming louder than anyone else...he would know...oh yes he would know. My dreams inched closer to reality after I had entered a contest to win an autograph from the lead singer and the drummer....and I won! Oh sweet joy, I would have a small piece of my beloved. It seemed an eternity before the post office finally deliver my little Swedish dream. I eagerly ran up to my bedroom with the envelope, closed the door behind me, sat at my desk, took a deep breath and opened my autographed picture of FASTER PUSSYCAT?????  WHAT THE F!!!  How could this happen? Had Metal Edge Magazine ( wow that's embarrassing) screwed up and sent my autograph to whatever looser wanted Taime Downs autograph! And what the heck kind of name is Taime Down anyway? At least my guys had cool Swedish names ( that I couldn't pronounce)! Alas my dreams of Rock Gods (err..one hit wonders) and Sweden finally dwindled. But, this little adolescent detour was not a total waste. I read a lot about Swedish culture ( you know because that would come in useful seeing as my future husband would be Swedish) and Swedish food. So here I share a wonderful little recipe that came from one of my favorite cookbooks, Saveur Authentic American. A book full of wonderful dished from all over the United States that explores our mixed heritage. So I give you Maria Charlottta Wikman Isakssons Swedish Coffee Bread. This is one of my very favorite sweet breads. The smell of cardamom is pure heaven.

-Shelly

1 7 gram packet active dry  yeast

1 1/4 cups lukewarm milk

1/2 cup melted butter, plus additional for greasing bowl, plus unmelted butter for serving

4 cups flour

3/4 cups sugar, plus 2 tbsp. for topping

1 tsp. salt

1 tsp ground cardamom

1 egg lightly beaten

Mix yeast with 1/2 cup warm milk in a large bowl:set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 mins. Stir in butter and remaining 3/4 cup milk. Stir together flour, 3/4 cup sugar, salt, and cardamom in another bowl, then gradually add to yeast mixture, stirring with a wooden spoon. When dough becomes too stiff to stir, turn out onto a lightly floured surface and knead just until smooth and elastic, about 10 minutes. Form dough into a ball, then place in a a well greased bowl and cover with a clean dish towel. Set aside in a warm place to rise until increased in bulk by one-third, about 3 hours. This is a dense dough, so don't worry if it doesn't rise as much as expected at this stage. Press a finger into the middle and if the depression remains, it has risen sufficiently. It will continue to rise in the oven.) Turn dough out onto a lightly floured surface. Divide into 3 parts and roll into 3 ropes, each about 16"long. Line up ropes on a cookie sheet and braid tightly, then cover with a clean dish towel and set aside in a warm place to rise for about 1 hour. Preheat oven to 350 brush loaf with egg and sprinkle with remaining 2 tbsp. sugar. Bake until golden brown, 30-40 minuets. Allow to cool completely.

Cranberry Scones

I've made a game. Here are some scone facts. Try and
choose the correct word. Good Luck!

1. A scone is a bread thicker than a
a. bannock
b. snoogle-fleeger

2. It is made of wheat, barley or
a. cornmeal
b. oatmeal

3. The scone closely resembles a North American
biscuit (many recipes are, in fact, identical) —
itself not to be confused with the Commonwealth
biscuit, which equates to what North Americans call
a. toast
b. cookie

4. In Canada, both a commonwealth biscuit and a scone
are referred to as
a. tea biscuits
b. sea biscuits

5. Another name for a soda scone is a
a. soda farl
b. soda fart

6. A Scottish variety of scone is known as the
griddle scone, pronounced
a. gridlay
b. girdle

Thank you for playing. I hope that you learned a
little about scones. Perhaps you can use this
knowledge during your next worthless facts seminar.
The answers are as follows
1. a
2. b
3. b
4. a
5. a
6. b

A Tribute to Blueberry Muffin

When I was a little girl I always got sacked with the boy dolls. Perhaps it was my many trips to the
junkyard with my father, or my penchant for basketball,I don't know, but this is the way it was. Something screamed to all gift givers that I wanted a Cool-Shavin Ken, the guy rocker, Hawaiian Ken, Rhett from Gone with the Wind, or Donnie Osmond. It was always this way. Didn't they think that I might WANT to do hair?...not Ken of Barbie and the rockers either. Didn't they think it might mess with me a little that Ken always wore molded on whitey tighty's? Dog gonnit, I just wanted frickin Blueberry frickin muffin to play with my sister's Strawberry Shortcake, but all I had was the evil villain...Purple Pie Guy.  Well, in all of my enlightened adult years I have had plenty of time to think about this and I have come to one conclusion. I'M A GIRL DAMMIT, and all of those people who bought me those dolls were jerks.

Here is my tribute you to Blueberry Muffin.

French Bread

Have you ever caught your neighbors driving through your yard when they didn't think you were looking?  I have.  I think I should I drive through their yard to make me feel better.  Instead, I am going to sit here and eat homemade french bread.  What one has to do with the other I don't know, but the bread somehow makes me feel o.k. about it.

5 cups all-purpose flour

2 1/2 (.25 ounce) packages active dry yeast

1 1/2 teaspoons salt

2 cups warm water

cornmeal

1 egg white

1 tablespoon water

In a large bowl, combine 2 cups of the flour with the yeast and salt. Mix in 2 cups warm water, until well blended. I use a wooden spoon but and start stirring in the rest of the flour or as much of it as you can. Depending on the weather and where you live you may want to add more or less flour. Knead dough on a floured surface till it is elastic and fairly smooth. Around 10 minutes. Place ball of dough in a buttered bowl, and turn it over to make sure the butter coats all the dough. Cover with a dish cloth, and let rise in a warm place until it’s doubled.

Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle “French Bread” shape. Butter a baking sheet and sprinkle with cornmeal then place the loaves on sheet. Beat one egg white and a tablespoon of water and brush it over loaves. Cover with a damp towel and let rise again for about 40 minutes or till doubled. Bake in a preheated 375 degrees oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes. Cool on a wire rack.

 

Croissants on Ebay......

Today marks the first day of our internet
extravaganza.  My Vintage Kitchen has launched!   Our
first recipe is croissants.  While doing the research
I googled the word "croissant" and was pleasantly
surprised to find that you can buy croissants and a
number of other perishable items on eBay.  At what
point do you stop going to the grocery and start
buying your food from random strangers?  I mean, it's
one thing to seek out a coveted box of Wonka bars
which you don't intend to eat because it is way more
important to find the golden ticket, even if they look
really good....no, no, what did I say....no stranger
chocolate!!!  NO.  Here is a quick list of things you
can buy.  Astronaut food, alligator meat sticks, candy
shrimp, box of lime Jello, a whole section on poultry,
and a real deal on a combo pack of pickled eggs and
pickled sausage.  I am assuming that all items will be
packaged and shipped by the boogery guy that cleans
the bathrooms at the traveling carnival.  Now, here is
a real and fabulous recipe from famed chef James
Beard.

Croissants

INGREDIENTS
1 package active dry yeast
1/2 t. sugar
3 c. flour
2 t. salt
1 T. unsalted butter
1 t. unsalted butter (separately)
1 c. unsalted butter chilled

Place water, yeast and sugar in a small bowl.  Stir
once or twice and let stand until the mixture bubbles
(4-6 minutes).

In a large bowl combine the flour, salt and 1 T.
butter.  Add yeast mixture and stir with a wooden
spoon until all the liquid is absorbed.

With your hands, gather the dough into a ball, place
on lightly floured surface, and knead for about 10
minutes.  If the dough sticks to your hands or
surface, knead in a few tablespoons of flour as
needed.  Knead until smooth. 

Lightly grease a large bowl with 1 tablespoon of
butter.  Place the dough into the bowl and sprinkle
with a little flour.  Cover with a towel and let the
dough rise until it doubles in bulk (about 1 hour).
Punch the dough down and sprinkle with flour.  Wrap in
foil.  Place in refrigerator until well chilled (about
2 hours).

Remove from refrigerator and turn onto a lightly
floured surface.  Roll the dough into an oblong shape
1/4 inch thick.  Place so that the long side faces you
horizontally. Fold dough into thirds creating 3
layers. 

Begin at the right side.  Dot only 2/3 of the surface
with 1/4 of the chilled butter.  Leave the last 1/3
unbuttered.

Now begin on the left side with the unbuttered end.
Lift and fold over the center of the buttered third
and fold remaining 1/3 to form 3 layers.  Roll the
dough again into 1/4 inch oblong shape and proceed as
before until all of the chilled butter is used.  Wrap
this in foil and chill for 2 hours.

Preheat oven to 350 degree's.  On lightly floured
surface roll chilled dough into square 15 1/2-16 inch
by 1/4 inch.  Measure off 15" by 15" square and cut
with a knife or pastry wheel.  Then cut it into 9
5-inch squares.  Place 8 squares on a large cookie
sheet and then refrigerate to prevent dough from
softening while you make the first 2 croissants.

Cut square diagonally into 2 triangles.  Elongate each
by rolling into 1/8 inch thickness.  Hold point
opposite the wide base with one hand and with the palm
of the other roll the dough from the base.  Stretch
slightly as you roll.  Continue with each square and
refrigerate after each is made.  Place on lightly
greased baking sheet.  Bake on middle of shelf until
golden brown.  This should take about 20 minutes.  Voila!