MESSAGE FROM PEGGY
(Jeff is standing in this month)
My name is Jeff and I am Peggy’s husband. I also serve as the National Sales Manager for our company. I have been enlisted to share a little about me and our product. Peggy and I are a great match, she loves to cook and bake and I love to eat. I get to do all of the research and development on the baked goods that Peggy endeavors to tackle. I have just finished the R&D on my 2nd pound cake from last month’s newsletter. Man, were they good!
We are going to experiment with some sprouted pasta this month. Peggy makes this wonderful wild salmon with roasted red pepper cream sauce. She’ll serve it over the sprouted pasta and I can eat to my heart’s content. I think I’ll get her to top it all off with some whole grain sprouted spelt chocolate chip cookies.
Look forward to sharing some more R & D with you again soon.
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You can save some money on your next To Your Health sprouted flour order. We’ve been able to reconfigure some of our shipping and handling charges and are passing those savings on to you!
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I’m still working my way through bread making techniques as well as getting a decent grasp on sourdoughs. My new favorite book at the moment is Wild Sourdough by Yoke Mardewi. My second favorite book this month is BREAD A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.
Other notable baking books I recommend this month are Peter Reinhart’s WHOLE GRAIN BREADS by Peter Reinhart and The Bread Builders by Daniel Wing and Alan Scott. These books are all available at www.amazon.com
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Wild Salmon with Roasted Red Pepper Cream Sauce and
You can substitute sea scallops or even shrimp in this recipe, but we love the rich taste of salmon. Also great with buttered sprouted toast rubbed with garlic.
- 6 Tbsp. olive oil
- ¼ cup dry white wine
- 1 Tbsp. garlic powder
- 1 ½ tsps. dried oregano
- ½ tsp. each - seasoned salt, paprika, and chili powder
- 1-1 ½ pounds wild salmon fillet, sliced into 5-6 serving pieces or 1 ½ pounds sea scallops or wild shrimp (www.vitalchoice.com and www.uswellnessmeats.com)
- 1 pound sprouted pasta
- Roasted Red Pepper Cream Sauce
- Chopped fresh parsley
Whisk first 7 ingredients in a large bowl. Mix in salmon. Refrigerate overnight. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
Meanwhile, heat heavy large skillet over medium-high heat. Remove salmon from marinade. Add to skillet and cook just until red in center, about 2 minutes each side. Bring pepper cream sauce to a simmer in another large skillet. Add your cooked pasta to the sauce and toss to coat. Season to taste with salt and pepper. Transfer to a large bowl. Arrange salmon servings atop pasta. Drizzle any pan juices over salmon. Sprinkle with parsley and serve.
Roasted Red Pepper Cream Sauce
- 1 large jar of roasted red peppers (or you may char your own – 3 large)
- ½ cup pine nuts, toasted
- ½ cup grated parmesan cheese
- ¼ cup olive oil
- 1 Tbsp. chopped garlic
- 1 cup heavy cream
Put all ingredients except cream into food processor. Process until blended thoroughly, almost smooth. Place in large skillet. Add cream and blend well. Season with salt and pepper. Follow directions above.
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Adapted from King Arthur Flour’s Homemade Pasta (by hand) (www.kingarthurflour.com)
Pour the flour and salt into a mound on a kneading surface or board Make a well in the center and break the eggs into it. Gradually draw the flour into the eggs with a fork and beat lightly. You can add olive oil at this point, which some feel makes the pasta tenderer. Continue until the flour has absorbed all the egg.
Let the dough rest for a few minutes to give the flour a chance to really absorb the liquid. Sprinkle a bit more flour on the board and knead the dough until it’s smooth and silky, usually between 6-8 minutes. Cover the dough and let it rest for at least 10 minutes or up to 30 minutes.
Uncover the dough, pick it up, lightly dust the board and your hands with flour, and place the dough on the floured surface and flatten it out with your hands. Roll it as you would pie dough, from the center to the outside. Turn the pasta over from time to time and sprinkle on just enough flour to keep it from sticking. It should be rolled out enough when you achieve 24” diameter for a circle. Let the dough rest for about 10 minutes.
To make simple noodles, make sure you have a sharp knife. Lightly dust the sheet of pasta with flour, roll it up loosely and cut. Loosen the coils of pasta with your fingers. If you’re going to cook them right away, let them rest and dry on a lightly floured towel for 30 minutes.
Cook in about 3 quarts of filtered boiling water until desired doneness.
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