One can't plunder on an empty stomach.While out West, Dad and I found a number of unique places to visit, between bouts of baking and general adventure. Growing up with a Norwegian Mom, I learned to bake at an early age, and there isn't a Christmas that goes by where I don't make a bunch of cookies and breads to share at work or with friends.
But why wait for Christmas.
Cardamom Bread (recipe in comments for now).Green and black cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. The smell while it bakes is just incredible.
I understand it is a common ingredient in Indian cooking, but where I learned of it was in my Mom's Norwegian kitchen were it was used as a flavoring in waffles, cookies and many Nordic breads. Cardamom bread is most commonly served around Christmas, but I could not resist making some on one of these chill Fall mornings. Dusted with sugar before baking and served with coffee for breakfast or as a dessert bread, it's worth the trouble.
click to enlarge, I know you want to
Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor. Ground Cardamom can be found in any spice aisle at the grocery. If you wish to buy and use whole Cardamom seeds for more intense flavor a generally accepted equivalent is 10 pods equals 1 and 1/2 teaspoon of the ground. If you buy the pods, store them whole, because once the seeds are exposed or ground, they quickly lose their flavor.
There's a reason none of the low carb diets were written by Norwegians.
11 comments:
Recipe from Razor Family Farms.
Ingredients
1 1/2 Tbsp instant yeast
4 cups flour
11/4 cups lukewarm milk
3/4 cup melted butter
3/4 cup white sugar
1 egg, lightly beaten
1 tsp salt
1 tsp ground cardamom
1.) Mix flour, yeast, and cardamom in your mixing bowl. Set aside.
2.) Heat milk and stir in sugar until dissolved.
3.) Add the milk and sugar to the flour mixture. Add 1/2 cup melted butter or oil, too. Mix on low (if you are using a mixer) until a nice sticky dough forms.
4.) Change out the mixer blade and use a dough hook. Knead for a few minutes and then stop. Let the dough rest for about 20 minutes with a light cover over it (I use a plate and just stick it over the top of the mixing bowl). This is called autolyse and is nap time for the dough during which the gluten relaxes and absorbs moisture.
5.) When the twenty minutes is up, begin kneading again and knead in the salt.
6.) Turn the dough out onto a lightly floured surface and divide it into three equal parts. Let them rise for about 30-45 minutes. Roll the dough balls into ropes and braid them on the greased baking pan. Tuck the ends of the braid under.
7.) Brush the braided loaf with egg and sprinkle it with sugar. Bake in preheated 350 degree oven until golden brown (about 30 minutes).
Oh Lordy, that looks simply divine!
Temptation, thy name is Brigid. And Cardamom Bread.
Not necessarily in that order.
Cardamom in the pods will keep effectively forever. The first time I made Hot Buttered Rum batter, I used up most of Mrs. Drang's stash, which had been purchased years before we met.
I took Roscoe Jr. to see the sub at the museum in Portland last weekend. Until Mrs. Roscoe arrives from FL, I'm making a point of taking him on at least one day trip every weekend.
As much as we try to keep him away from the video games, this week's excursion may be the retro game show in town.
Looks AWESOME... adding this to my stuff to try soon list.
I clicked. I just had to click! Now I'm starving!
I have inlaws in Astoria, but haven't noticed Captain Fishhead's before. I'll have to look for it when next we're up. I think I recognize the street in the picture, so it shouldn't be too difficult to find. (Plus, there's always the internet or the phone book, but those are the easy ways.)
Just heard this and it's most appropriate for this blog and thread:
What do bakers do when they go to war?
They go in with buns glazing.
I'll duck now!
Oh that looks good! :-)
PPPP- that's the onramp going North for the bridge there in the picture. We went to Warrenton and passed it on the way back into Astoria, right side of the street as you head east on the main drag.
Marty - you do know I'm armed don't you. Loved the pictures of the fising trip (nice bass) and the kids. Thanks for sending them.
Brigid, you were in my corner of the country.
My Grandmother called it "puhua leipä", Finnish for "Talk Bread"
She would brush the bread hot out of the oven with simple syrup " sugar water" instead of sprinkling with sugar.
Want a recipe for Finnish Potato Pancake ?
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