Snow Day...

The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment then where is it to be found? ~ J.B. Priestley

Snow Tree

We are having a snow day here in the Cleveland, there is at least a half of foot on the ground and it is still snowing. When we were children we headed outdoors on days like this to build snow forts for a snowball battle royale. This was the time before synthetic fiber clothing and gloves, I can still remember the smell of those woolen mittens drying on top of Mama's heater. With remembrances of childhood always comes the memory of food. We would sit at the table while Mama opened a can of Campbells tomato soup, then she would grab that bag of Wonder Bread and make grilled cheese sandwiches with a thick slice of Velveeta. This is my 'grown up' version of that simple meal.

Tomato Bisque

I pulled out a quart of roasted tomatoes from the freezer I had put up last summer, baked a loaf of whole-grain bread.

The tomatoes had been seasoned with basil, oregano, salt and pepper while roasting so the bisque needed little seasoning. When the tomatoes are thawed, the skins slip off easily. I sauteed a chopped onion and a small amount of celery in about a tablespoon of butter, added to the tomatoes and pureed. Pour the mixture into a pot over medium low heat, add milk and/or cream to the consistency you want. Easy as opening a can!

I have been experimenting in creating a loaf of whole-grain bread that would be hearty yet light, this one won kudos from the food critic. The only problem I have with home-baked bread in this house is getting everyone to wait while it cools. I sliced some yogurt cheese I bought at the Coit Road Market, which melts nicely.

Grilled Cheese

Whole Grain Bread Recipe

2 1/4 cups unbleached all-purpose flour
3/4 cup stone ground rye flour
3/4 cup stone ground whole wheat flour
1 tsp. salt
2 pkgs. yeast
1 Tbsp. vital wheat gluten
3/4 cup milk
1/2 cup water
1/3 cup honey
1 Tbsp. molasses
3/4 cup bulgur wheat
1 cup boiling water
1/4 to 1/3 cup finely chopped nuts

Combine bulgur wheat with 1 cup boiling water, set aside to cool. Combine milk, water, honey and molasses in a small pot and warm. Combine flours, salt and yeast. In a large bowl combine half of the flour mixture and warm liquid and mix well for about 4 minutes. Add the remaining flour, bulgur wheat and nuts. Knead well. The dough will be slightly sticky.

Place in a well-buttered bowl and cover with a damp towel. Set in a warm place and let rise until double in bulk. Punch down dough. On a lightly floured surface shape into a loaf. Place in a buttered loaf pan, cover with a damp cloth and let rise for about 30 minutes. Before placing in the oven I brushed the top lightly with egg white wash and sprinkled on some whole oats.

Bake in a pre-heated 375 degree oven for 30-40 minutes or until done. The loaf should sound hollow when tapped.

Daddy (c.1953)
West 112th Street
Cleveland, Ohio