Monday, November 18, 2013

Easy 3 Ingredient Holiday Artisan No-Knead Bread Mix



Happy Mix-Monday my darlings!  

Today I just wanted to share a quick and amazing bread mix that we've been working on here in the test kitchen that has been a great "grab-n-bake" mix.  It is "no-brainer-bread" at its finest.  It is my basic 4 Ingredient No-Knead Bread made simple  fast.  Follow the baking instructions using a pot to bake it in, and you'll have great success in having a very crunchy, chewy, amazing crust! The secret is the use of a remarkable Artisan Bread Flour . The one I use has the added benefit of malted barley flour and ascorbic acid, which help with the yeast action and the dough development.  This year, I plan on giving this bread mix away with gallon sized pots and little cute bottles of pink kosher sea salt (to sprinkle on top of the loaf just before baking).  The yeast is included in the mix, which means it is only shelf-stable about a year, but what a great year it will be!

Have fun!

Chef Tess No-Knead Artisan Bread Mix


Ingredients:
3 ½ cups Honeyville Alta Artisan Bread Flour 
1 1/2 tsp. salt
¼ tsp. SAF Premium instant yeast (or ½ tsp. active dry yeast)


Directions: Combine the ingredients with 1 ¼ cup water  in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep it covered 10-12 hours at room temperature until you're ready to your bake bread. Form into a tight ball of dough. Place  ball in a well greased  gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan.  Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).. Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25 30 minutes.



No Knead Artisan Bread Mix Label:
Directions: Combine the ingredients with 1 ¼ cup water  in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep it covered 10-12 hours at room temperature until you're ready to your bake bread. Form into a tight ball of dough. . Place  ball in a well greased  gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan.  Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).. Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25-30 minutes. www.cheftessbakeresse.com



If you have any questions, 
visit the post on my   4 Ingredient No-Knead Bread! Xoxo!!

Another way to do a bread kit is to just give the recipe and smaller packages of the ingredients. No matter how folks get their bread supplies, they'll be excited!



Always My Very Best,
Your Friend Chef Tess


Tuesday, November 12, 2013

Bakeresse Dozen Meals in a Jar for November



My new cookbook The Meals in a Jar Handbook: Gourmet Food Storage Made Easy is coming soon!! It just hit the warehouse in Utah! I'll keep everyone posted on the details!   In honor of the upcoming release,  I thought I'd kick off my new program here on my website.  Every Month, I'll be adding something new to my blog. We're calling it the Bakeresse Dozen.

All of the products are available at www.honeyville.com  A big Thank You to  Honeyville  for providing products to me for making these recipes! Xoxo! I've used all of their products over the last couple years as their company chef and I love them!

I don't have a staff or personal assistant.  So this is what I'm going to do with the time I do have. I get e-mails by the truck-load and messages on Facebook all the time asking me to break my 52 method meals down into more usable portions with shopping lists for each. So each month I'll be adding these here. The cost will be right around 10$ for a full sized family meal, not including the jars and oxygen absorbers.  If you have a smaller family, these can be made by cutting the recipe in half and using pint-sized jars.  The quart sized meal will make 6 1 1/2 cup servings.

It is very important before doing these jars to read:
  52 Method Safety and Recipe Information


The Bakeresse’ Dozen
Country French Beef Stew

Gourmet Food Storage Made Easy
Meal in a Jar Recipe of the Month
by Chef Stephanie Petersen

Shopping list for One Dozen Quart Mason Jars
1 can Honeyville freeze-dried diced beef
1 can Honeyville quick cook red or black beans
1 can Honeyville freeze-dried vegetable mix
1 can Honeyville tomato powder
1 bottle  Chef Tess French Provencal Essential seasoning (Or your favorite Herb de' Provance plus seasoning salt)
12T beef bouillon  or sea salt
1 ½ cups  all purpose flour  OR ¾ cup cornstarch
1 can Honeyville dehydrated diced potato
1 can Honeyville dehydrated onion
Recipe per quart  jar:
1 cup freeze dried beef
1 cup quick cook beans
1 cup freeze-dried vegetable mix
½ cup tomato powder
¼ cup flour (or 2T cornstarch)
1T French Provencal Essential
1T beef bouillon
1 cup dehydrated diced potatoes
1/4 cup dehydrated onion.
To prepare Stew: Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot.  Store any left-overs in a fridge.


 Jar Labels:
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew: Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot
Country French Beef Stew:
 Remove oxygen absorber. Pour contents into a gallon sized pot and add 7 cups water. Simmer on medium heat 15-20 minutes until everything is tender. Serve hot

Additional Equipment:
1 dozen mason jars (or 2 dozen pint jars)
Oxygen absorbers (100 pack, put 1 in each jar and place left overs immediately in a sealed jar)

To prepare Jars: Wash and sanitize jars.  Dry completely.  Fill with recipe ingredients (in order listed). Place a fresh oxygen absorber in each jar  with an oxygen . Tighten the lid onto the jar.  Label and date the jars.

Cost per Bakeresse Dozen*
Honeyville Ingredients:  $ 128.24
Cost per jar:  (ingredients only)$ 10.68

*Cost will vary depending on store location. Actual cost as of Nov. 2013, Chandler AZ Honeyville store. Cost does not include cost  of mason jars, flour, and bouillon. ©2013 Chef Stephanie Petersen. All Rights Reserved. Copies permitted for all Honeyville store and retail outlets, only with author information included. Source. www.cheftessbakresse.com Ingredients available at Honeyville stores or www.honeyville.com  

There you go darlings!

Always My Very Best,
Your Friend Chef Tess

I am no longer the corporate chef for Honeyville but we still love them dearly. My family is greatly blessed and relies heavily on the extra money brought in by sales tracked back to this site. This is also the company that packages and sells my spice line as well as my food storage cookbooks. Thank you so very much for your support. Xoxo!

Monday, November 4, 2013

High Protein Ancient Grain KAMUT® and Seed Pancake Mix

Today we finally perfected an all purpose combination of this flour with other ancient seeds and pseudo-grains that will give you excellent results in baking lighter items like cakes, cookies and muffins.  


Remember the KAMUT ® is Cool post where we discussed the epic-awesome power of this amazing grain. It is always organic, non-GMO, and the standard of excellence in ancient perfection.  I'm a fan. Can you tell?  KAMUT ® has an amazing Origin dating back to cultivation in ancient Egypt.

 

Those eating this ancient grain have greater ability to deal with oxidative stress on the body as well as lower levels of inflammation markers in their system. With all the hype that the anti-grain movement has been getting, I like to see  well educated response from grain growers, like the article Here. We should differentiate this grain from modern wheat.  

Dr. Bob Quinn, PhD said, 

"Not all wheat is created equal. 

Neither is all gluten created equal. "


KAMUT ®, though it contains gluten, contains a very primitive form of it that only contains 28 chromosomes (compared to modern hybrid wheat that contains 42). Because it is also high in ancient forms of gluten protein, it is excellent for pastas and breads, but it does tend to make life a little more difficult for light and fluffy things like pancakes.

The combination of the high protein ancient quinoa and amaranth will give your flour all the essential amino acids for a complete protein, with all the ability to form fluffy lighter baked items.
  
 

We use the NutriMill Electric Grain Mill from Honeyville  for this grinding. I'm their company chef, so that's the logical place for me to get my grain mill, but I really do love the quality of the flour it produces.   Doing your own flour will not only provide clean fresh nutritious flour, but provide you with flour that has not been able to go rancid from sitting around. Your baked goods will taste amazing!



Chef Tess Ancient Grain Flour All Purpose Flour:

10 cups whole grain  KAMUT ® here

3 1/2 cup organic quinoa
1 cup organic amaranth

Fine mill to a flour. I use the finest setting on the nutrimill.


High Protein Ancient Grain KAMUT ®and Seed Pancake Mix

9 cups all purpose ancient grain flour (see recipe above)
1 cup non-gmo Soymilk Powder
2T sea salt
1 cup Flax Seed
1T natural vanilla flavor powder (optional)
To prepare: Combine 1 part mix to 1 part water. Sit 5 minutes.
 Cook on medium hot in a non-stick pan 2-3 minutes per side.  Serve hot with your favorite sauce or syrup.


There you go darlings! Have fun with this amazing blend!

Always My Very Best,
Your Friend Chef Tess















Sunday, November 3, 2013

Remember You're An Angel

Sunday is the day I share a little of my soul...Enjoy.


Yesterday I heard about a remarkable mom who suffers from Altzeimer's. Her adult son described her as "an angel on earth".  I thought to myself, " Mom is an angel on earth, but how many angels don't remember who they are?"

 I couldn't get that off my mind as I drove home.  It had been a long day.  I was exhausted.

Somehow this week, I had forgotten that I was an angel. 

I've seen many amazing women who constantly down-play all that they do everyday. Single moms, Teachers, protectors, friends to all...They sell themselves short, and question their worth.  Why do we doubt our power?  Sometimes I look at myself in the mirror and I'm my own worst critic.



I remember how I looked twenty years ago compared to now. I see the flaws. I see the imperfections. I wonder how God could love me, as imperfect as I am and how I could ever be accepted by Him. 

That is, of course, my enemy talking.  God doesn't look at my wrinkles, he looks at my heart. I remind myself often that the enemy is cunning. He is the same viscous devil who wants me to be miserable, full of doubt, and forgetful of who I have trusted.  The enemy wants me to forget I am a being of Light in a human body.  


Note to self:  "Angel, please remember. Please remember. You are the shining being of God's Light that brings mercy, joy, and peace to so many who suffer all around you.  Jesus is your Light. Never doubt your glory.  Never forget your power to change the world. You are a miracle. Please remember. You are God's angel on earth."

There's a song in those words...but it hasn't been written yet.  

Onward and upward my darlings.

Your Friend,
Chef Tess