Simple vegetable stock

Ingredients
Lots of veggie bits (I keep a large sealed container in the fridge/freezer that I toss all of the parts of the veggies that I don't eat, ie: tops and seeds from red peppers, skins from onions, ends of zucchini...)

2 medium onions

Water to cover veggies in pot

1 can tomatoes or 6 ripe tomatoes

2 Tablespoons olive oil

good pinch salt

Directions
After you've collected enough veggie bits (about 6 cups or more) toss in a large pot with onions coarsely chopped and fill pot with water until veggies are just submerged.  Bring to a boil and then add tomatoes, olive oil.  Salt to taste at the end.

Continue to let boil until reduced by 1/3

Strain, discard veggie matter and let liquid cool.  When cool put stock in ice cube trays/old yoghurt containers and freeze.  Use to bring out flavour in pastas, use as a base for soup or deglaze a pan meat.

 

Pizza dough.

Ingredients
1 1/2 teaspoons dry yeast

1 teaspoon honey

1 1/3 cups tepid water

3 cups Frankie's all purpose flour (available at Baked at Frankie's located at: 64 Brock St. W. Uxbridge)

2 Tablespoons olive oil

1/2 teaspoon salt

Directions
In a mixing bowl, combine yeast, honey and water and let sit until foamy.  Add flour, olive oil and salt.  Beat until a sticky dough forms.  Then place on an oiled cookie sheet and spread with wetted fingers.  Add your toppings and bake in an oven at 350F until golden brown and bubbly on top.

Also makes a great focaccia, and if you don't want to make this, you can pick up frozen dough directly from the bakery at 64 Brock St. W.

 

This months recipe comes from Lori C. one of our patrons who wants to share her recipe with everyone. 

sanwich20bread2Sandwich bread.

Lori sent us this recipe as her son has many food sensitivities and thought that we at Frankie's might appreciate trying the recipe.  We thank Lori, very much for sending in her bread recipe and thought that it would be nice to share this with all of you to get your feedback.

Frankie's hasn't had a chance to test this recipe yet, but looks forward to hearing the feedback.

Ingredients
½ cup quinoa flour
½ cup light buckwheat flour
½ cup brown rice flour
1 ½ cups tapioca flour or arrowroot flour
1 tsp guar gum
4 tsp baking powder**
1 tsp sea salt
2 tbsp maple syrup
4 eggs
1/2 cup oil
1 cup carbonated water (NO SODIUM)

Directions
Preheat oven to 400*
Grease large bread pan (a small pan with overflow)
Mix together all of the dry ingredients. Tip: Spoon the flour into the measuring cup as scooping it will pack the flour.
Stir in oil & eggs, slowly mix in carbonated water with an electric hand mixer. Mixing by hand doesn’t get it enough air in the batter. The texture should be similar to pancake batter. You can add more carbonated water if necessary.
AS SOON as you are done mixing pour into bread pan and put in the oven.
Bake for 40 minutes, or until the top is golden brown and a toothpick comes out clean. If you don’t bake it long enough it will be gummy in the center.
Remove from pan and let cool in a sealed container on paper towel. Leaving in the pan will make the bottom soggy, leaving out will make the crust hard.  I like to cut it with a meat slicer to get perfect slices. Bread stays fresh for about 3 days in a sealed container
**Gluten free baking powder = Equal parts baking soda, cream of tarter, arrowroot flour
Tip: MUST use carbonated water otherwise the loaf won't rise as much.

Chocolate souffle

Chocolate Souffle

1.5 cups of good chocolate
4 Tbs. butter
(melt together in a double boiler over water)
5 egg yolks
1/4 cup of sugar
(beat eggs and sugar together until pale-yellow and frothy)
2 egg whites
1/4 cup of sugar
(beat egg whites and sugar until stiff peaks form)

Fold egg yolk mixture into the chocolate/butter mixture until fully blended. Lightly fold in beaten egg whites until combined.

Scoop into buttered ramekins and refrigerate until ready to bake. Bake at 350 degrees for eight minutes or until risen. (These can be refrigerated for up to 4 days before baking).

Or come into Frankie's for your own chocolate souffle.

(Recipe by: Donna van Veghel-Wood, Head chef)

 

Rich tomato sauce. When it comes to a rich tomato sauce, you need to remember a few key ingredients:  Tomatoes, herbs, onions, garlic and salt and pepper.  There are many variations on this sauce, however sometimes simple is best.  This sauce can be frozen and used when needed, or eaten all at once.  It's great to adapt and make your own.  Want it a bit spicy, add some red chili flakes, want to have a bit of creaminess in it, add some cream, your imagination is your only limitation.

  • Ingredients:
  • 4 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 (28 ounce) can crushed tomatoes or 28 ounces fresh tomatoes peeled and seeded.
  • 1 cup of water
  • 3 leaves fresh basil leaves
  • sprinkle of fresh thyme and oregano
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper

Directions:

In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, basil, thyme, oregano, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

(Recipe by: Frankie's staff)