TUESDAY, AUGUST 11, 2020
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
SKILLET
Drain potatoes, reserving the cook-
ing water. Mash potatoes in a small
bowl and set aside.
Continued from Page 2B
Transfer 1 cup of the potato water
to a large bowl. Whisk in yeast and 1
Roast the inoffensive way
tablespoon of sugar until dissolved.
Heat a skillet fi rst before adding
Add 2 tablespoons of the mashed
oil, especially when roasting Brussels
potatoes
to the yeast mixture.
sprouts. They will get a better sear
Add
1
cup
of fl our. Beat with a
and turn out sweeter. The oil acts as
wooden
spoon
or an electric mixer on
a barrier at fi rst and prevents veg-
medium
speed
until the ingredients
etables from sticking to the skillet.
are
combined.
Later, it helps to sear them.
Let the mixture rest until it bubbles
To make crispy potatoes, coat them
up
slightly, about 20 minutes.
well with olive oil and be sure not to
Add
the remaining sugar, 3 cups
overcrowd the skillet. Potatoes need
fl
our,
eggs,
melted butter, raisins and
a lot of surface area to get the proper
salt.
color and fl avor.
Beat with the electric mixer on me-
Eggplants, squashes and peppers
dium
speed until the dough is soft and
are not fussy nor do they take time
combined.
Add 1/2 to 1 cup more fl our
to roast. However, they too need good
as
needed
so
that the dough comes
surface area.
together
and
away
from the sides of
Sun-drenched summer tomatoes,
the
bowl.
With
the
mixer
fi tted with a
tossed with olive oil, do not need to
dough
hook,
beat
the
dough
until it
be placed in an even layer. The high
comes
into
a
ball,
3
to
4
minutes.
(You
heat will help the tomatoes burst
can
also
knead
by
hand
until
it
comes
and add a jammy taste.
into a ball, about 5 minutes.)
Lightly grease a large mixing bowl
with vegetable oil and place the dough
in the bowl. Cover the bowl with a
kitchen towel and place in a warm
spot until the dough doubles in size,
This skillet recipe is a nod to the
about 1 hour.
old Irish fruit pan bread, writes
With oiled or fl oured hands, punch
author Anne Byrn. The potato and
down
the dough. Turn it out onto a
raisins help to keep the bread moist.
fl
oured
surface and roll with your
If you prefer a glossy appearance,
hands
into
a rope that is 20 to 22
glaze the bread with a beaten egg
inches
long.
before placing it in the oven.
Lightly grease the bottom and sides
of
a 12-inch skillet with vegetable oil.
1 medium baking potato,
Pick
up the dough rope and lay it in
peeled and cubed
the
skillet,
starting at the edge and
1 1/2 cups water
letting
it
coil
like a snake, ending in the
1 package (0.25 ounce) active
center.
Cover
the skillet with a kitchen
dry yeast (2 1/4 teaspoons)
towel
and
let
rise
in a warm spot until
1/3 cup sugar, divided
doubled,
about
40
minutes.
4 1/2 to 5 cups all-purpose
When
ready
to
bake,
preheat the
fl our, divided
oven
to
350
degrees.
Bake
until the
2 large eggs, lightly beaten
top
of
the
bread
is
golden
brown,
20
1/2 cup (1 stick) unsalted
to
22
minutes.
butter, melted
Tent the skillet with foil and continue
1 cup raisins
to
bake until the bread sounds hollow
1 teaspoon salt
when
tapped, 20 to 25 minutes.
Vegetable oil, for greasing
Remove the skillet from the oven
and cool for 10 minutes. Run a knife
Place the cubed potato in a small
saucepan and cover with water. Bring around the edge of the skillet. Lift up
the water to a boil over medium-high the potato bread and place it on a wire
rack to cool completely before slicing,
heat. Then reduce the heat to low,
about 30 minutes.
cover and let simmer until the pota-
Makes 12 to 16 servings.
toes are tender, 15 to 20 minutes.
POTATO-RAISIN BREAD
SPIRAL
FLOWERS
ferences will affect the fl avor.
5. Do not eat unknown
Continued from Page 1B
fl owers. If it’s not in a list of
2. The fi rst time you sam-
edible fl owers, and if you don’t
ple an edible fl ower, taste only know the fl ower by name, do
a small piece. Wait several
not take the risk.
hours before sampling more.
6. If any other part of the
3. Sample minute amounts, plant is poisonous, do not
taste before swallowing, and eat the fl owers. Avoid sweet
don’t experiment when you’re pea fl owers, monk’s hood
home alone. Some people
(aconite), foxglove, lupine, and
have allergic reactions to the fl ower roots.
unusual compounds in fl ow-
7. And fi nally, make sure
ers, so be cautious.
you know that the fl owers
4. If it tastes bitter, too
have not been sprayed with
spicy, weird, or caustic, spit
herbicides, pesticides, or other
it out. Not all edible fl owers
chemicals.
taste the same everywhere.
Some edible choices to
Soil, climate, and varietal dif- consider are apple blossom,
sugar, divided
12-16 thin orange slices
2 cups all-purpose fl our
— “Skillet Love: From Steak to 2 teaspoons baking powder
Cake” by Anne Byrn (Grand Central 1 teaspoon baking soda
Publishing; October 2019) 1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup vegetable oil
Topping variations
• Garden Vegetable: After spoon- 1 cup sour cream
ing on the tomato sauce, add 1/2 cup 1 tablespoon vanilla extract
2 cups (12 ounces) miniature
of store-bought pesto, spreading it
semisweet chocolate chips
evenly. Sprinkle 1 cup of mozzarella
— “Skillet Love: From Steak to
Makes 4 to 6 servings as an appe-
Cake” by Anne Byrn (Grand Central tizer and 2 to 3 servings as a meal.
Publishing; October 2019)
BEST EVER SKILLET
PIZZA
It is important to heat the skillet
at 450 degrees before placing the
dough in the pan. You can use store-
bought dough here. If you freeze the
dough, make sure to let it rest on
the counter for an hour to thaw. This
dough takes slightly less time to cook
(15 minutes) than the homemade
crust (15-20 minutes), author Anne
Byrn says.
cheese on top. Slice 2 beefsteak to-
matoes, mini yellow, red and orange
peppers (2 each) and 4 to 5 pickled
jalapeno slices and place them over
the cheese.
Scatter the remaining cup of
mozzarella cheese and bake follow-
1 pound store-bought pizza dough
ing the recipe’s directions.
1 to 2 teaspoons cornmeal
• Eggplant Parm: After spooning
1 to 2 tablespoons olive oil
on the tomato sauce, add mozzarel-
2 cloves garlic, peeled and minced
la cheese. Slice 2 medium Japanese
1/2 to 3/4 cup tomato sauce
eggplants into thin rounds and put
2 cups shredded mozzarella cheese
them in a bowl of cold water until
Honey, for brushing
they are ready to be cooked. In a
Red pepper fl akes, optional
skillet, add 2 tablespoons of olive
oil over medium heat. Add egg-
Preheat oven to 450 degrees.
plant slices in batches and pan-fry
Heat a 12-inch skillet on the stove
until they are slightly brown on
top over medium-heat until quite hot, both sides. Add more oil if needed.
3 to 4 minutes.
Sprinkle eggplant slices with salt
While the skillet is heating, stretch
to taste. Place slices on top of the
out dough to get it as thin as possible, crust.
about 12 inches in diameter. You can
• Scatter 1 cup of cherry toma-
do this in the air or by pressing it out
toes, halved. Sprinkle 2 tablespoons
with your hands on a cornmeal-dusted of grated Parmesan cheese over
work surface.
the vegetables. Bake following the
Sprinkle cornmeal in the hot skillet. recipe’s directions. After taking the
Taking care not to burn your fi ngers, skillet out of the oven, sprinkle 2
place the dough in the pan on top of
tablespoons of chopped basil while
the cornmeal. Press dough halfway up the pizza is hot.
Preheat the oven to 350 degrees.
Melt 1 tablespoon of butter in a
12-inch skillet over medium heat,
swirling the skillet to distribute the
butter evenly, about 2 minutes.
Sprinkle 2 tablespoons of sugar
evenly over the melted butter. Place
the orange slices on top of the sugar,
creating a decorative pattern, either
overlapping them in circles or creat-
ing concentric circles of slices.
Heat the skillet for another 2 to 3
minutes to allow the sugar to dis-
solve. Remove the skillet from the
heat.
In a large bowl, whisk together
fl our, 1 1/2 cups sugar, baking pow-
der, soda, cinnamon and salt.
Add the remaining 1/2 cup melted
butter, oil, sour cream and vanilla.
Mix with an electric mixer on me-
dium speed (or by hand) until just
combined, 1 minute. Fold in choco-
late chips.
Dump the batter into the skillet on
top of the oranges. Bake until the top
of the coffeecake has lightly browned
and is fi rm to the touch, 40 to 45
minutes.
the sides of the pan (it will shrink back
Run a knife around the edges of
and that’s OK).
the skillet to loosen the coffeecake.
Whisk together olive oil and garlic
Invert the skillet onto a wooden
and brush the mixture over the dough.
board lined with parchment paper.
Spoon on the tomato sauce. (Add
If any of the oranges stick to the bot-
desired toppings at this point.)
Anne Byrn is not kidding when
tom of the skillet, slide under them
Scatter cheese all over. Brush honey she writes that this coffeecake is a
with a small metal spatula and place
on the crust edges and sprinkle red
good reason to eat cake before noon. them on top of the cake.
pepper fl akes on top of the honey, if
I would add that it works for break-
If you want a more dramatic look,
desired.
fast, too. It is not too sweet and the slide the parchment onto a baking
Turn off the stove and place the skil- oranges add a nice fl avor. It’s best to sheet and run it under the broiler
let in the oven.
until the oranges and sugar are
use thin-skinned seedless oranges
Bake until the cheese has melted
caramelized.
as otherwise the cake might turn
and just starts to brown, and the crust out slightly bitter.
Makes 12 servings.
edges are browned, 15 to 20 minutes.
Carefully run a knife around the edges 1/2 cup (1 stick) plus 1 tablespoon
— “Skillet Love: From Steak to
and slide the pizza out onto a board to
unsalted butter, melted, divided
Cake” by Anne Byrn (Grand Central
slice and serve.
1 1/2 cups plus 2 tablespoons
Publishing; October 2019)
CHOCOLATE CHIP SOUR
CREAM COFFEE CAKE
calendula, carnations and
pinks, cattail, chamomile,
chickweed, chicory, chives,
mums, comfrey, dandelion,
daylily, dill, elder, fennel,
gladiolus and goldenrod,
hawthorn, hibiscus, holly-
hocks, honeysuckle, jasmine,
lavender, lemon balm, citrus
blossoms, lemon verbena,
lilac, mallow, marjoram, mint,
mullein, mustard, nastur-
tium, pansy, viola, violet,
geranium, passion fl ower,
petunia, plum, rose, rosemary,
sage, St. John’s wort, squash
blossom, thistle, artichoke,
thyme, tulip, woodruff, and
yucca.
• Order bulbs now for fall
planting.
• Compost or till under
residues from harvested
crops.
• Prop up branches of fruit
trees that are threatening to
break under a heavy crop.
Garden Chores
• Spray peach and other
• Roses should receive no stone fruits now to protect
further nitrogen fertilizer
against peach tree borers.
after August 15.
• Cultivate strawberries.
• Prune to shape hedges
Weed preventers can be
for the last time this season. applied immediately after
• If you want to grow big
fertilizing.
Dahlia fl owers, keep the side
• Apply insecticides now
shoots pinched off and the
for grub control on lawns
plants watered and fertilized being damaged by their
regularly.
activity.
Many fl owers can be can-
died or painted with dilute
egg white and dipped in fi ne
granulated sugar (example:
“crystallized” violets) then
dried and used to decorate
cakes and candies.
• Dormant lawns should
be soaked now to encourage
strong fall growth.
• Begin planting lettuce
and radishes for fall use now.
• Pinch the growing tips of
gourds when adequate fruit
set is achieved. This directs
energy into ripening fruits,
rather than vine production.
• Oriental poppies, irises,
bleedinghearts, and blood-
root can be divided and
replanted now.
If you have garden ques-
tions or comments, please
write to greengardencol-
umn@yahoo.com. Thanks for
reading!
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