Winning Tastes from the Mountain State Fair
Lee Swendsen and Tina Fountain took home ribbons for their recipes entered in this year's Mountain State Fair.
Lee is an instructor from our Biology department who bakes bread as a hobby, and has entered the Fair's baking contest for the past five years. This year, he took home three first-place ribbons and one second-place ribbon for his four entries. One of his first-place entries, "Norwegian Whole-Wheat Bread," was also selected as the Judge's Choice among all the bread entries.
Tina of Accounts Payable won a second-place ribbon for her "Flaky Meatball Casserole." Her winning casserole was only one of several prizes that she and her family received in various competitions at the Fair this year.
Lee's Norwegian Whole-Wheat Bread (Judges Choice)
Modified from a recipe taught at the Norwegian Government School for Domestic Science Teachers.
Makes one loaf
1 1/2 tsp Dry yeast (I use bulk yeast from the French Broad River Co-op
1 1/3 C warm milk (not warmer than 100ºF)
2 2/3 C whole-wheat flout
2/3 C rye flour
2/3 C white bread flour
2/3 T salt
"baking crock*" or 2 qt. covered Pyrex bowl
Cornmeal
I warm the milk for about 1 min on high in the microwave and then check the temperature to make sure it is not too hot.
I then place 3 T of the milk in a small bowl and sprinkle the yeast on top. Let it proof for about 5 min.
Combine the remaining milk, salt and the three flours with the proofed yeast in a large bowl. I use a hand-held Kitchen Aide mixer, fitted with dough hooks, for this step. I mix the ingredients at high speed then let the mixture "rest" to allow the liquid to thoroughly wet the flour. During this period I usually cue-up The Red-Headed Stranger album by Willie Nelson.
After about 15 minutes, I use the mixer at its lowest speed to form a stiff dough. In about 2-3 minutes, the mixer's motor starts to smell, which is a good point to stop using it.
I start The Red-Headed Stranger, turn the dough out onto a well-floured board, and knead it by hand for an additional 8-10 minutes, working in additional white flour as needed until the dough is no longer sticky. You won't need much; it will be very stiff‹like clay.
After about 10 minutes, The Red-Headed Stranger meets the "Yeller-Haired Lady" and the dough feels like the muscle between my thumb and forefinger. I form it into a ball and let it rest while I clean and lightly oil the original dough bowl.
I swish the dough ball around in the bowl to coat it with oil, cover the bowl with plastic wrap and a plate, and place it in a warm place (between 70º and 80ºF) until nearly tripled in bulk. This can take up to three hours.
At the end of this period, before punching the dough down, I fill my baking crock with warm water.
I then punch the dough down and knead it briefly. This step should include lifting the dough above your head and slamming it down hard onto the board at least three times (in memory of Julia Child). I form the dough into a ball and let it rest while I dry out the warmed crock and spray its interior with baking PAM and sprinkle it generously with corn meal.
I place the dough ball into the crock, replace its cover, and place it in a warm spot to rise a second time.
While the dough rises, I preheat the oven to 425ºF so that its temperature is stable when I start to bake.
When the dough is doubled in volume (approximately 45-60 min.), I use a razor blade to slash the loaf once along its "equator." Then I pour two tablespoons of cool tap water over the surface of the loaf and replace the cover. When baked inside the crock this way, the steam formed by the water caramelizes the crust and gives it this wonderful shiny glaze without using an egg wash.
Place the crock in the 425ºF oven and then immediately lower the thermostat to 375ºF.
I usually bake for 60 minutes but check the loaf after 50 minutes to make sure it is not burning. Regardless of the time, I leave the lid off for the last five minutes of baking.
When the bread sounds hollow when I tap its bottom with my knuckles, it's done.
I let it cool on a rack for at least three hours before cutting (if I can stand to wait that long) or before storing it in a large plastic bag.
This bread really keeps well and I believe it is actually better after it has been stored in a bag for a couple days.
*In my attempt to mimic a brick oven I sniff around antique stores for these old ceramic Dutch ovens that used to be made by the Marquest Corporation of Chicago. When the room-temperature crock is placed in a 425ºF oven, it takes the interior a good 15-20 minutes to warm up to 400ºF (I have a graph of these data if you want to see it). So I assume the loaf actually bakes at 375ºF for about 45 minutes.
Tina's Flaky Meatball Casserole
2 8 oz packages Pillsbury crescent roll dough
2 8 oz packages cream cheese
4 eggs; 2 separated plus 2 whole
1 1/4 lbs ground pork (20 oz)
1 Tbsp crushed oregano
1 Tbsp Worcestershire sauce
1/2 cup finely chopped onion
1 3 oz package pork or beef flavored Ramen noodles, crushed (with flavor packet)
1/2 tsp black pepper
1 Tbsp minced garlic
2 Tbsp cooking oil
1 cup sliced mushrooms
1 8 oz package of Pepper Jack cheese, deli sliced (or sliced cheese of choice)
2 14 oz can flavored diced tomatoes (ie. Garlic and olive oil flavor, basil flavor, etc), drained with juice reserved
1 8 oz tub of sour cream, to garnish
Preheat oven to 400ºF.
In large bowl, combine pork, yolks, herbs, spices, onion, Ramen noodles, flavoring pack from noodles, and Worcestershire sauce. Stir to combine. Let stand 10 minutes. Shape into 1-inch balls. Over medium heat, cook meatballs in oiled skillet, turning frequently until browned on all sides, about 5 7 minutes. Remove from heat and drain.
In large mixing bowl, combine cream cheese and 2 whole eggs. Mix until smooth. While still mixing, add enough juice from the diced tomatoes until the mixture is thin enough to spread easily, about the consistency of thin mayonnaise.
Unroll 1 package of crescent roll dough onto the bottom of a greased 9 x 13 glass baking dish. Pinch together seams and gently push dough about inch up sides of baking dish. Layer sliced cheese, meatballs, diced tomatoes, sliced mushrooms, and cream cheese. Top with remaining roll of crescent roll dough, pinching together seams. Brush top with egg whites.
Bake at 400ºF for 25 minutes or until golden brown. To serve hot, cool 20 minutes before slicing. To serve cold, refrigerate 2 hours or overnight, then cut into squares. Serve with cold sour cream. Serves 6.