We haven’t been cooking anything unusual lately here on Bequia, other than regular meals to sustain us. But we have used freshly grown local pumpkins recently picked from our own vines:
And we made this:
A Caribbean Pumpkin Soup recipe I developed a number of years ago …
Beef Curry (recipe from CaribbeanPot.com) cooked inside a whole Pumpkin.
Then I got back into baking bread again …
Two loaves each of Rye with Caraway Seeds and 100% Whole Wheat.
Finally, here’s one of my most favourite desserts to prepare for company – Bequia Lime Pie! Not only is it always delicious and a surprise to those who haven’t eaten it before, but the recipe is super-easy to prepare, calling for few ingredients. (And I have this recipe memorized since I’ve made it so many times.)
So, there you have it – gastronomic delights from Bequia!
And the good news for those of you looking for any of these recipes … “some” will be included in my next novel, One Woman’s Island!
It still amazes me that after all this time of writing my blog – which was mainly meant to be about all things “Books” – the two search words/phrases that are still most often used, almost daily, and by which people are directed to my blog are “Chikungunya” (tells me there are too many people out there still suffering with this awful virus!) and “baking bread in a pizza oven”. “Meeting my best friend for the first time” is the third most-popular phrase. I’ve posted links (above in the menu on a separate page) to all the posts I wrote regarding Chikungunya. But I thought I’d reblog a few earlier posts regarding that good old pizza oven Dennis built a number of years ago. We have it in mind to publish a guide some day to building your own backyard pizza oven. It’s obvious there’s an interest! So here’s some of the links to those posts I’ve pulled out of the vault today for your reading pleasure, and the answer to that burning (!) question so many of you seem to have … Can I bake bread in a pizza oven? (And, no, we have not fired up the oven this morning to bake pizza or bread – it’s pissing down rain!!!)
You can bake bread in a pizza oven, but you can’t bake pizza in a bread oven. The temperature in our oven can get up to 900F, so that a pizza cooks perfectly in a matter of minutes. Then, after the oven temperature falls overnight, you can bake bread the next day. We prepared several batches of dough early in the morning.
Bread bakes a bit faster than in a conventional oven, and the crust is much crunchier, plus you get that great crackling sound as the bread cools. Here’s the first batch, fresh out of the oven. (Jay is in the background, lounging in the pool. Such a mild-mannered guy, how were we to know he’d soon be scarfing down nearly an entire baguette all by himself?)
And Mr. McAnderson surprised us with this great sign he picked up at a flea market in Notting Hill, and will likely soon be nailed to the rum shack right next to the pizza oven.
This is a recipe I developed recently that is mentioned in a guest post I wrote for the blog Happy Lifeaholic titled, “Why I bake bread in a pizza oven but have never owned a microwave … and other cooking stories” which you may read here.
(recipe adapted from a mash-up of the Round Country Bread recipe in The Il Fornaio Baking Book and what was in my refrigerator at the time …)
1-1/2 tsp. yeast
1/2 cup warm water
7 cups white flour
1 Tbsp. salt
2 cups cool water
1 cup Biga* or sourdough starter
1 cup caramelized onions**
Dissolve the yeast in warm water in a small bowl. Set aside for 15 minutes.
Stir 4 cups of flour and salt together in a large mixing bowl. Form a well in the centre and add the yeast mixture, cool water, Biga and caramelized onions (including oil they were cooked in). Mix together and add remainder of flour as needed until it all comes together fairly easily.
Knead for as long as you can (and this is where my Kitchen Aid with the dough hook comes in handy!) The longer you knead bread dough, the better the overall bread will be. I usually knead for 8 minutes altogether with the kitchen machine; 15-20 minutes if kneading by hand. Once you’ve been making bread long enough you can tell by the feel of the dough when it’s been kneaded enough.
Rub a large bowl with olive oil, form the dough into a ball and place in the bowl. Turn the dough so it is evenly coated with oil then cover the bowl with plastic wrap and lay a kitchen towel over it. Allow the dough to rise at room temperature until double, about 1-1/2 hours. (These rising times and temperatures also depend upon where you live and your altitude above sea level. I’m baking AT sea level, for instance. So you may need to adjust some of this method accordingly.)
Punch down the dough and allow it to rise a second time, about an hour.
Turn the dough on to a lightly floured surface and divide it into 16 equal-sized pieces. Form these into buns and place them on a prepared baking sheet. (I use an over-sized cookie sheet and place parchment paper on the surface – for easy cleanup.) Allow the buns to rise again for about half an hour. Meanwhile, heat the oven to 425F. When the buns have risen sufficently, bake them for 30-35 minutes until they are golden brown on top. (I am in the habit of turning off the oven and leaving the oven door closed for 5 minutes then opening the door and leaving the baked bread in the oven for 5 minutes more. This seems to give home-baked bread a better crust.)
Remove the buns from the oven and separate them. Allow to cool on racks.
Makes 16 large buns
3/4 tsp. yeast
1/2 cup warm water
3-1/2 cups white flour
1-1/4 cup cool water
Dissolve yeast in warm water. Set aside for 15 minutes. Pour flour into large bowl, make a well and add the yeast mixture and cool water. Stir until all ingredients are combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using. This makes about 3 cups of Biga. (The longer the Biga remains in the refrigerator the more sour it becomes. It’s still active as long as there are bubbles on the surface.)
2 large white onions, thinly sliced
2 Tbsp. olive oil
1 Tbsp. butter
Heat oil and butter in a large frying pan, add the onions, separating the slices into rings. Add more oil, if necessary. Fry on low, stirring occasionally, until the onions brown and become caramelized. The onions may be stored in the refrigerator.
I realized I haven’t written much lately about food … but then I haven’t been cooking a great deal either. So I decided to pull another post from the archives for today. And, hey! I actually feel like baking some bread now!
Not long after I arrived on Bequia this time, our neighbour, Rodger, had a special request: Would I make raisin bread that had more than just two rainsins in each loaf? He said he’d been buying the local bread in town, but was disappointed with the miserly amount of raisins included. I told him I knew of just the recipe for that, but needed to contact Darcie Hossack as she had published it earlier in a food column. When I made this bread that first time, Rose and her crew were here at the house working for a few days to varnish all the railings on the verandah. The smell of cinnamon and baking bread nearly drove the crew nuts, so when I offered to share they knocked off one entire loaf in about 10 minutes. Everyone agreed with Dennis and me that it was the best Raisin Bread they’d ever had. What’s not to like, though, about home-baked bread fresh out of the oven?
When I asked Darcie for the recipe again the other day, because I had left my printed copy in Calgary, she couldn’t remember how long ago it had been since she’d published that particular column. At least two years, I figured, because it was certainly before I moved back to Calgary in 2008. Turns out it was four years ago, when we were still both enrolled in the Humber programme. Time flies! And I’ve only ever made this recipe that one time. I have a feeling that if Rodger loves these loaves as much as Rose’s crew did that day, I’ll be baking many more for him to store in his freezer before I leave here in a couple of weeks.
You only have until midnight April 20th to pre-purchase the print edition of Island in the Clouds and have your name included in the list of sponsors that will be added to the book.
For $35, you receive a signed copy of the book and your name appears on the list of sponsors
For $50, you receive a signed and numbered limited edition of the book and your name appears on the list of sponsors
Take advantage of this time-limited offer and help me reach my goal of raising the money required to print Island in the Clouds! Thank you for your help!
Last post in this series as I’m running out of time. I didn’t bake very often during this visit, and I’m kind of stretching this last baking adventure a bit by offering something savory as well as sweet – and no bread at all – for you consideration…
At Christmas, my nephew found this brilliant recipe for Potato Cheddar Bacon Tart, which I promptly named Bacon-Wrapped Potatoes, because strips of bacon form a “crust” around the potato and cheese filling. While we were putting this together yesterday afternoon, Dennis said, although he knew the recipe didn’t, he had the odd impression it may have had Ukrainian origins – potatoes, cheese, bacon fat = heavy, but delicious!
Bacon strips are spiralled out from the centre of the pie plate to eventually form the crust. Sliced potatoes are layered with onions, garlic and old-cheddar cheese, mounded in the centre with bacon hanging over the sides that is then pulled over to completely cover the potato filling.That dish is covered with a piece of parchment paper and a lid – in this case, another pie plate. Bake for 2-1/2 to 3 hours and this is what you get… Flip it over onto a plate and, voila! Instant yumminess!
And, if that wasn’t enough, I then baked a Crack Pie for dessert…
Both of which went very well with the Kansas City Ribs Dennis had been barbecuing all afternoon.
Delicious! (Plates and serving dishes made by Doug Andrews of Calgary, by the way!)
Developing a good recipe for baguettes that works in the tropics was not easy. With the humidity here, it’s difficult to get a crunchy crust that lasts for very long, not to mention a toothsome quality to the bread itself. I had been somewhat successful over the years, but then began baking bread in the pizza oven Dennis built and, Voilá! Perfect bread (almost) every time!
Here’s a photo essay of the various steps it took to make baguettes yesterday. I was very pleased indeed with the results – as close to perfect as I’ve ever baked! But in everything we do there’s always room for improvement.
Two batches of dough, risen and ready to form…
First shape into small baguettes that need to sit for 20 minutes
Then stretch them into baguettes with tapered ends long enough to fit the pans, let rise for at least half an hour and score with a sharp knife
Into the oven, hoe-hoe-hoe!
Finished and ready to eat!
Only then is the tired and hot baker allowed to enjoy a cooling dip in the pool with a glass of wine as reward for her labours…