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The Quilt Inn Country Cookbook
Aliske Webb
3
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2
2
1
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strips lemon rind
bay leaves
tsp. fresh basil, chopped
tsp. fresh rosemary, chopped
tsp. thyme
tsp. fennel seeds
tbsp. all purpose flour
Melt butter in saucepan and add leeks, fennel, orange and lemon slices, bay
leaves, herbs and spices. Cook on medium low heat for 1 minute.
Add water, wine, fish and salt and bring to a boil. Reduce heat and simmer for
3
0 minutes. Strain stock and chill.
And to serve with any Provencal meal...
Olive Bread from Provence
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1
2
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2
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to 3 1/2 cups unsifted bread flour
package active dry yeast
tbsp. sugar
cup warm water
/3 cup pitted, chopped oil–cured ripe olives (black or green)
tbsp. olive oil
tsp. salt
boiling water
Combine 1/2 cup flour, yeast and sugar in large bowl. Add warm water and stir
to blend. Let stand 10 minutes. Add olives, oil, salt, and 2 cups remaining flour. Stir
until well blended.
Turn dough onto lightly floured surface. Knead dough adding remaining flour as
needed until dough is smooth and elastic, (approximately 10 minutes). Place dough
in lightly oiled mixing bowl. Cover with clean cloth. Let rise in warm place until double
in size (about 1 hour).
Lightly oil large baking sheet. Roll dough into 8"x12" oval. Roll edges over 1"
and pinch to seal. Continue all around. Place onbaking sheet. Cover with cloth and let
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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