The Artisan Lard Cookbook of Old World Breads and Spreads by Elizabeth Swenson

Author:Elizabeth Swenson
Language: eng
Format: epub
Tags: 'cooking, recipes, heritage, cookbook, sustainability, bread, oldfashioned, rendering, cooking baking, old world, lard, artisan, fatback, baking bread, european cooking, cooking and preparation methods, photos pigs, close to the source, elizabeth swenson, european origin, kathy nichols, lisa swenson, katherine mary nichols, lottelisas'
Publisher: Elizabeth Swenson

:@)

This is an interesting Slovakian bread as the ingredients and spices are unusual. The direction to “drain the cheese” stems from a time when cheese was made at home by curdling milk. Fortunately, most cheeses no longer need to be drained.

Slovakian Potato Bread

Dissolve

2½ tsp. yeast in

¼ cup water and set aside

Combine

¾ cup ricotta or cottage cheese (drained as needed)

1 egg+

1 egg yolk

¾ cup mashed red potatoes

2 tbsp. rendered lard (mixed into the warm mashed potatoes)

Combine

2¾ cups All Purpose Flour

¾ tsp. nutmeg

¾ tsp. salt

¼ tsp cayenne pepper

Add wet ingredients to the dry and mix with dough hook.

Finish with 5 minutes of kneading. Let rise to double.

Punch down and form into 1 loaf for greased pan/casserole or divide into 2 loaves for baking on parchment lined cookie sheet. Be careful with pan preparation. This bread likes to stick.

Allow to double for a second time.

Bake at 375º F. for 25 to 30 minutes for 2 loaves or slightly longer if combined into 1 larger loaf.

Spreads

#1 Radishes (Chlieb s Red’kovkou) - Thinly spread rendered lard and top with sliced radishes and salt.

#2 Bread with Lard (Calieb s Mast’ou) - Thinly spread rendered lard and top with chopped chives and salt. Good with a glass of cold beer!

#3 Goat Cheese and Duck Liver Pâté

Sauté

½ medium diced onion in 2 tbsp. duck fat -- remove from pan

Add ½ lb. duck liver and sauté to done

Add

4 oz. sheep (or goat) cheese (Spiced will add flavor and omit the need for additional herbs)

4 cloves garlic

Put ingredients in food processor with ¼ cup red wine and ½ tsp. Herbs de Provence. Purée to smooth. If the pâté seems too thick, add a bit of liquid from the sauté pan.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.