Game on… Game off
March 29, 2008|Comments (none)
The day began with the quest to fix the sink which took us from Lowes to Home Depot. We ended up replacing the entire faucet since ordering the part would take entirely too long. My wonderful husband installed the new faucet (picked out to go with the kitchen counters we plan to install) and then went out to work on the pool after cleaning out the chicken coop. I filled the nesting boxes with shredded paper (a tip we learned about online) and set out two jugs of sun tea. Between cooking and cleaning, I managed to take a few pictures of the chickens and of my pool man:
Last night, we enjoyed the company of our friends/family, Connie and Scott. The Chef de Cuisine, moi, planned to serve creamy Mediterranean shrimp and grilled scallop linguine accompanied by my new favorite recipe: savory bulgur olive bread. I asked Connie to bring the salad. Connie promptly gave me the night off and said she would bring pizza. We love pizza. So it was all settled. I created a little tray of antipasto (peppercinis, jalapeño peppers, mozzarella, jalapeño stuffed green olives, Kalamata olives, tomatoes, artichoke spread, and chunks of savory bread) and set out balsamic vinegar for dipping. Connie arrived with two steaming pizzas and game night was on. After dinner, we watch the Cottonmouths (our beloved hockey team) lose to the Knoxville Ice Bears in their second game of the playoffs.
Recipe for Lacy’s Savory Olive Bulgur Bread:
- 1 cup bulgur wheat
- 3 tablespoons lard or Crisco
- 1 ½ cups boiling chicken broth
- 1 ¼ cups cold water
- 2 teaspoons salt
- 1 ½ Tablespoons instant yeast
- ¾ cup warm water
- 3 cups whole wheat flour
- 3 cups unbleached white flour
- 2 ½ Tablespoons molasses
- 4 bantam eggs (or 2 large chicken egg)
- 4 cup sharp cheddar cheese, grated
- 8 slices of cooked bacon
- 2 cups olives — sliced
- ¼ cup sun dried tomatoes, diced
Place the bulgur wheat and lard in a mixing bowl and stir in the chicken broth. Let sit for about 30 minutes. Add the cold water, molasses, flours, eggs, and yeast. Stir until well mixed, adding the warm water as you go. Knead. Let rest for about 10-15 minutes. Fold in bacon, olives, cheese, salt, and sun dried tomatoes. Divide, shape, and place into bread pans. Let rise until nearly doubled. Bake at 375° F for about 40 to 45 minutes after misting the oven walls with water. For a soft loaf (not crusty), bake at 350° F for 30 minutes without misting the oven walls. Serve with balsamic vinegar and/or artichoke spread.
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