Potato-Buttermilk Buns

Yesterday like every day I asked my boys what would they like for lunch. I fully expected to go to the democratic voting system that we employ in this house ( they never agree on the same thing for lunch, dinner or dessert). When Cass ( he's always first when it comes to food ideas) suggested sandwiches. To my surprise they all agreed ( doesn't happen very often ) so I might as well enjoy it ( I thought ). Of course with Cass nothing is what is seems, because he clarified..... Sandwiches on fresh baked buns. He was nice enough to let me choose which buns I wanted to make and bake. He's clever I know! But so am I. I made 16 big buns enough for todays lunch too. I choose the potato and buttermilk rolls not only because the buns are large and many ( from one recipe) but because they are slightly hearty and the buttermilk adds a faint .... tang to them. For those ones I used golden Yukon potatoes, but yams,sweet potatoes ( gives a very nice color), or russet potatoes could be used.

Ingredients:

3 ................................... medium potatoes peeled and cubed ( about 250 g or 1/2 lb)

1 1/2 cups ................................... water (375 ml)

1 1/2 cups ................................ buttermilk ( 375 ml)

5 tsp ......................................... active dry yeast ( 2 packages)

6 cups ...................................... all-purpose flour ( 940 g) plus extra for kneading and dusting the rolls

2 tbsp ..................................... sugar

1 1/2 tbsp ............................. fine sea salt ( or regular salt)

1/2 cup .................................. unsalted butter at room temperature (125 g)

In a small saucepan,combine the potatoes and the 1/2 cup water. Bring to a boil and cook for 10 minutes or until the potatoes are fork-tender.

Pour the potatoes and the water in a large mixing bowl and mash the potatoes.

Stir in the buttermilk and the sugar and let cool to warm ( about 110˚F or 43˚C). If you don't have buttermilk you can make it by combining 3 tbsp of white vinegar into a ( 2 cup )measuring cup and adding enough milk to make 1 1/2 cups, stir and let rest for 10 minutes.

When the mixture reaches the just warm state sprinkle the yeast over and let stand for 10 minutes until the yeast is foamy.

Add the flour, salt and butter.

With your hand or a spatula mix until you get a shaggy mass.

Using a pastry scraper or your hand, scrap the mass onto a floured surface and cover with the bowl and let it rest for 10 minutes.

Knead the dough for 10 minutes (adding flour as necessary not to stick to the surface) until smooth and elastic. Place into an extra large greased mixing bowl turning once to grease top. Cover with cling wrap and tea towel and let rest into a draft free place for 1 hour.

After 1 hour the dough should be double in size.

Punch the dough down and turn onto a very lightly floured surface. Cut in half with a pastry cutter or a very sharp knife. Cut each half into 6 equal pieces for sandwich buns or 8 pieces if you intend to make dinner rolls. Cover with a kitchen towel and let rest for 5 to 10 minutes.

To make the buns, roll each pice against the work surface and place on a baking sheet lined with parchment paper. You will need 2 baking sheets. Cover the rolls with a tea towel and let rest in a draft free spot for: if you want dinner rolls 20 to 30 minutes are enough, if you want sandwich buns then about 50 minutes.

Preheat the oven to 375˚ F. Dust the buns liberally with flour.

Bake in the preheated oven on separate racks for 20 to 25 minutes. If you have a convection oven you can miss the next step, if not then switch the places of the baking sheets half way thru the baking time to ensure that uniform baking is achieved.

Let the buns cool slightly before serving.

This is Alexander's sandwich.

This is one of the three reasons why I bake so much.

Enjoy!

Ham and Herb Scones

If you are a follower of my blog or a frequent visitor, you probably know that I love scones. Easy to make, fast, flaky what's not to love. This recipe I adapted from one of my favorite canadian chefs, Anna Olson. Love her, I love her recipes, the fact that she is using and promotes locally grown produce. Those scones are not sweet but savory. Great for a snack or as an appetizer. In her recipe she is using scallions, but my kids are not very fond of scallions so I used fresh herbs.

Ingredients:

3 cups ......................................... all purpose flour

2 tbsp ......................................... sugar

1 tbsp ......................................... baking powder

1 1/2 tsp .................................... fine sea salt ( or regular salt)

3/4 cup ..................................... unsalted butter cold

1 cup .......................................... buttermilk plus extra for brushing ( about 2 tbsp)

1 cup ......................................... diced ham ( recommended canadian back bacon but any ham will do)

3 tbsp ....................................... chopped fresh herbs ( I used parsley and chives ) or 1 cup chopped scallions ( green onion)

Preheat the oven to 425˚F. Line one baking sheet with parchment paper or silicon mat and set aside.

In a large mixing bowl combine the flour, sugar, baking powder and salt.

Chop the ham and fresh herbs and set aside.

Using a pastry blender or two knives cut in the cold butter until resembles coarse crumbs.

Stir in the buttermilk, ham and fresh herbs. If you don't have buttermilk on hand this is an easy way to make it. Add 2 tbsp of lemon juice or white vinegar to an measuring cup and add enough milk to make 1 cup. Stir and let rest for 10 minutes and you have buttermilk. Stir until the dough comes together.

Turn the dough on a lightly floured surface. Using your hand, flatten and fold the dough a few times until you can shape it into a disc.

Cut the disc into 8 wedges.

Arrange the wedges onto the prepared baking sheet and brush with the remaining butter milk.

Bake in the preheated oven for 18 to 20 minutes or until a rich golden color.

Serve warm.

Enjoy!

Baked Spinach and Feta Dip

Movie night in our house is synonym with dips and chips, and yes with popcorn. Of course not everybody agrees on the same thing to snack on during the movie except when I make spinach dip.

Alexander especially loves spinach dip, every time I came from groceries and I have spinach in may bags he gets excited thinking is movie night again and we're having spinach dip. He refuses to understand that spinach can be used in other ways, like..... in mommy's salad. There is just one way to use spinach and that is in a dip. OK. I need to tell you that this dip is not fat free ( sigh) but it tastes delicious.

Ingredients:

1 cup ................................. light mayonnaise made with olive oil ( like Hellmann )

2 cups .............................. fat free sour cream

1 pkg ................................ vegetable soup mix ( like knorr)

500 gr ............................. fresh or frozen spinach

5 ....................................... green onions thinly sliced

1 clove............................. garlic minced

1/2 cup .......................... low fat crumbled feta cheese ( or regular )

1/2 cup .......................... shredded mozzarella cheese ( optional)

Pita cut in triangles to serve with, or, your favorite dippers.

Preheat the oven to 350˚F. In an oven dish mix the mayonnaise, sour cream, vegetable soup mix, onion, garlic and crumbled feta cheese. Set aside.

If you are using fresh spinach, bring a large pot with water to a boil. Add the spinach and boil for 3 to 4 minutes or until wilted. If using frozen spinach make sure is well thawed and chop finely.

Drain the spinach well and chop finely.

Add the spinach to the rest of the ingredients and mix well.

Sprinkle with mozzarella cheese ( I used muenster cheese ) or any other cheese you like and bake for 35 to 40 minutes.

Enjoy!