My parents were trying to get this antique glass business off the ground, so Dad and I would hit the road VERY early (for a teenager that is) and plan our trek up one street and down the other in search of the elusive Yard Sale sign. Estate sales? JACKPOT! Multi family? BINGO! Man, those were fun times.
When the yard sale season was over, we were watching cooking shows and being inspired by chefs like Martin Yan of Yan Can Cook. So can you! *giggle* I got the opportunity to see him in action and meet him a few years ago at the Washington Wine and Food Festival. I was like a kid in a candy store!! He's LEGENDARY!
Then there was Jacques and Julia, Natalie Dupree, Lydia Bastianich (whom I've enjoyed watching on MasterChef), Jeff Smith of Frugal Gourmet, and Sara Moulton. Dad and I would get so tickled when she would say turkey lurky. Oh those are fond memories.
You have no idea how THRILLED I was to participate in this #SundaySupper and get a chance to chat with one of my cooking icons. I JUMPED at the chance!!
We are spotlighting her book, Everyday Family Dinners and cooking our inspirations based on recipes from this book and her VAST library of cooking show and other publication recipes.
I went to her site to see what recipes were already published. Didn't want to spoil anything out of the book...that way you have to buy it! LOL I found her Walnut Poppyseed Bread from her episode on Turkish Home Cooking and just knew I had I found my inspiration. I LOVE to make bread. And for me, Turkey is about sweet, succulent dried apricots and salty, tasty pistachios. Those are my favorite combinations and had to use her technique to make a yummy bread!
Combine water with yeast and sugar in the bowl of a stand mixer with paddle attachment. Let sit for 4 or 5 minutes or until frothy. Combine flours and salt together in a small bowl. Add 1/2 cup of flour mixture and turn mixture on low speed. Continue adding flour mixture 1/2 cup at a time until the dough forms a ball and pulls away from the sides.
Turn out onto a flour surface and knead lightly to form a ball.
Place in a bowl coated in cooking spray; rolling the dough around to coat. Place in a warm place and allow the dough to raise 1 hour or until doubled in size.
Place dough on a floured surface and punch down. Press out into an 8 inch circle and sprinkle the apricots and pistachios. Roll dough up and lightly knead to blend. Stretch out the dough into a 9 inch loaf and place on a baking sheet sprinkled with cornmeal. Cover with a towel and allow to rest 30 minutes.
Preheat oven to 400. Remove the towel and make several diagonal slashes in the bread.
Cool completely before serving.
So, I hope you join the chat (#SundaySupper on Twitter) and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook. Follow Sara Moulton and her recipes on www.saramoulton.com | Facebook |Twitter
Enjoy!
Ingredients
- 1 cup water, warm
- 1/4 ounce dry yeast
- 2 tablespoons sugar
- 1 cup whole wheat flour
- 1 1/2 cups bread flour
- 1 teaspoon salt
- 3 tablespoons butter, melted
- 1/2 cup apricots, chopped
- 1/2 cup pistachios, chopped
- Combine water with yeast and sugar in the bowl of a stand mixer with paddle attachment. Let sit for 4 or 5 minutes or until frothy.
- Combine flours and salt together in a small bowl.
- Add 1/2 cup of flour mixture and turn mixture on to low speed. Continue adding flour mixture 1/2 cup at a time until the dough forms a ball and pulls away from the sides.
- Change to dough hook sprayed with cooking spray and knead on medium-high for 5 minutes.
- Turn out onto a flour surface and knead lightly to form a ball.
- Place in a bowl coated in cooking spray; rolling the dough around to coat. Place in a warm place and allow the dough to raise 1 hour or until doubled in size.
- Place dough on a floured surface and punch down. Press out into an 8 inch circle and sprinkle the apricots and pistachios. Roll dough up and lightly knead to blend.
- Stretch out the dough into a 9 inch loaf and place on a baking sheet sprinkled with cornmeal. Cover with a towel and allow to rest 30 minutes.
- Preheat oven to 400.
- Remove the towel and make several diagonal slashes in the bread.
- Bake at 400 for 40 to 45 minutes or until golden brown.
- Cool completely before serving.
We are so excited for this event and want to share recipes from Sara Moulton's Everyday Family Dinners with all of you. Join the chat and follow the bloggers listed below. Selected bloggers will be giving away a copy of this must have cookbook. Follow Sara Moulton and her recipes on www.saramoulton.com | Facebook |Twitter
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
0 comments:
Post a Comment