Well, it’s been a rough couple of weeks here in NYC after Hurricane Sandy blew through. Our power has just been restored after a week without, and a lot of friends are still in flux. I’ve been working long shifts at the hospital due to most other hospitals in the area still being closed. The good news is, when I get stressed… I cook!
This recipe is an oldie but a goody. I’ll be sharing two recipes, one for the bread bowls, and the other for the filling. These bread bowls are great: you can freeze the dough and just defrost it, let it rise and bake it at a later time. You can always buy bread bowls from the store or bakery, but nothing beats the smell of freshly baked bread. Here is the bread before and after baking.
And here is a picture of me, hard at work! Oh, don’t forget, kids… make sure you vote today!
This meal is so thick, creamy and delicious, and just the type of hearty meal that’s great as the temperature continues to drop. And, of course, it goes wonderfully with a nice red wine. I know you’re going to love this one and guests are always impressed with the bread bowls.
Makes 4 bread bowls.
|1 1/3 cups Water
2 ¼ tsp Sugar
1 ¼ tsp Salt
|4 cups Bread flour
2 ¼ tsp Active dry yeast
1. Knead dough for 5 minutes. Let rest for five minutes, then re-knead for about 1 minute.
2. Allow to rise for 15 minutes.
3. Separate dough into four pieces, and roll each piece into a ball. Cut a cross shape into the top of each dough ball. (Alternately, could be rolled into a baguette shape for other recipes.)
4. Allow to rise for 1 hour.
5. Cook at 400 degrees for 25-30 minutes.
CREAMY PORTABELLAS IN BREAD BOWLS
|4 bread bowls
1 1/2 lbs. portabella mushrooms
3 tablespoons Earth Balance
3 cloves garlic, minced
|1 1/2 cups dry white wine
1 1/2 cups cashew cream
1/2 tsp thyme
Salt and pepper, to taste
1. Soak 2 cups raw cashews in cold water overnight, or for at least 4 hours. Rinse cashews, then place in high speed blender, covered by 1 inch of water. Blend until completely smooth.
2. Wash mushrooms and cut into slices.
3. Heat Earth Balance over medium heat and add garlic, cooking for two minutes. Increase heat and add mushrooms, cooking for another 5 minutes, until mushrooms are soft and all liquid has evaporated. Pour in the wine and boil for 2 minutes to reduce slightly.
4. Stir in the cream and turn heat off once heated through . Season with thyme, salt and pepper.
5. Cut top of bread bowl off, and scoop out the bread contents, leaving a shell. Spoon mushroom sauce into each bread bowl and serve immediately.