Beverly's Adventure with Terry's Bread (from the Cookbook that she's working on)

TERRY GERMANOSKI’S BREAD

(He’s right:  an idiot can do it.  I’ve tested it on me.)

1.    You want a large mixing bowl and a large bottle of wine to go with it as the process can spread out over a few days.

2.    You also need bread flour, rather than all-purpose flour.   I don’t know why this is true, but it is.  Trust me.

3.    This sounds like such a simple recipe—I mean it’s got four ingredients and you don’t even knead it—so start with a light, celebratory sipper:  bubbly.

4.    Put 3 cups of bread flour in the bowl.  And don’t get skimpy just because you’re not sifting it and you know that would change the measurement somehow.

5.    Add 1.5 teaspoons of regular old tiny-crystal salt.

6.    Add a generous 1/2 teaspoon of dry yeast.  Yes, that stuff in the foil packet your mother used to buy.  But it shouldn’t BE the package that’s been at the back of your mom’s shelf.  You need some that’s new-ish.  And you can close the foil envelope containing the rest of the yeast with a paper clip.  Stick that to one of your refrigerator magnets so you can find it next time you need it.  Just be sure you buy a brand whose label matches your kitchen decor.

7.    Stir the dry ingredients together, keeping as much inside the bowl as possible.

8.    If you want to add herbs—oregano or rosemary are great!—do so now.

9.    Add 1.5 cups of warm, not hot, water.  No, you don't have to do the yeast separately.  I don’t know why our Moms did, either.

10. Stir the mixture until it’s all wet.  And it will be wet.

11. Cover the bowl with a towel or plastic wrap, but put it over the top of the bowl, not on the dough.  If you were to put plastic wrap directly on the dough, it would become annoyed and try to crawl away.

12. Place the bowl somewhere it can sit undisturbed for the next 18 hours, or possibly 2 days.

13. Have a snack to clear your palate and then change to a heartier, muscle-building wine:  perhaps a Malbec.

14. You are going to be baking this, covered, in a 450-degree oven, so you need something with a little attitude to bake it in.  I use a big, round, deep cast iron pan with a heavy cast iron lid.  This is stupid because I can barely lift it, but there you are.  You could use a Crockpot pot and lid.  If you can see through the lid, that’s a plus.  If you put the metal part of the Crockpot in the oven, you need to stop drinking.

15. If you missed the part about not putting the plastic wrap directly on the dough you might want to use a pizza stone and bake the dough uncovered.  Then you will have another pizza stone.  That is where pizza stones come from.

16. Whatever you are going to use, oil it well (including the inside of the lid, just in case it actually rises).  This is a WONDERFUL use for that world’s-best-bacon fat.

17. Wind the cuckoo clocks, catch up on your email, practice your vocal exercises, and transplant your Swedish ivy.  In between projects, peek at the dough to see what it looks like.  Oddly, it should keep getting wetter.

18. When large bubbles become apparent under the dough’s surface, but before it looks like that guy’s face on the bus—You know, the second grossest scene in all of the “X Files” (after the fluke-man throwing up in the shower)—it’s time to punch it down.  This will not be as satisfying as it would be with normal dough, because this one fights back.

19. Before you wade in, take a good long drink of wine because it’s going to be a while before you want to put your hands on that stem again.

20. Lay out lots of flour on a clean, dry, large surface, and dip both your hands in same.  All-purpose flour is fine for this.

21. Convince, by whatever means necessary, the dough to come out of the bowl and land in the flour.  Moosh it down so the bubbles pop and the wet surface incorporates enough flour to stop sticking to your forearms.

22. Form the dough into the shape of whatever you are going to bake it in, but make it exactly 0.78 as big around.

23. If you are having trouble with the ratio, have more wine until you get it just right.

24. Place the dough gently on a huge pile of flour, with a 2” margin of more flour around it.

25. Now back away slowly and don’t make eye contact.

26. Put a record on.  I SAID A RECORD.  An LP.  Vinyl.  It’s a perfect timer.  Play side 1, dancing.  Flip it over.  Play side 2, singing.

27. At the end of side 2, put the needle back in its cradle and go to the kitchen.

28. Look at the dough.  You know:  raise your left thumb straight out in front of you and peer at your nascent creation.  Baking is an art.  Jackson Pollock and Pablo Picasso were both inspired by recipes similar to this one.  Is it ready to go into the oven?  You are the artist!  You get to decide!  And there are no wrong decisions!

29. Unless you put plastic wrap on top of the dough.

30. If it’s not ready, repeat steps 26-28 until it is or until you’ve given up all hope of it rising.

31. Start heating the oven to 450 degrees.  If the dough looks sluggish, put it in the room-temp pan and into the oven so it can be all it can be.  If your dough already shows enthusiasm for this project, high-five it, put the pan in the oven to pre-heat, and then show the dough the way to the pre-heated pan.

32. Do you know someone who’s strong, not too bright, and infinitely malleable?  Oh you lucky dog you.  Have them put the pan in the oven.

33. If all others have fled—your singing might have had something to do with that—you get to put the pan in the oven.

34. Remember that you put ice on burns, not grease.

35. Set a timer so that you remember you have something in the oven.  After 25 minutes, look into the oven.  If you have a see-through lid, and the bread looks like, you know, bread, woo-hoo!  If you like a crunchier crust, uncover it and let it bake a few more minutes.

36. If you can’t see the bread because of the cast iron lid, just take the lid off.  Is it done?  Probably.  Take it out.  Thump the side of the loaf.  If it sounds like bread—well, again, you might want to lay off the booze a bit.

37. Let it cool.  This is important.  If you try to cut the bread when it’s still all warm and doughy, so that it smooshes into a delicious handful of hot yum, the butter will run right off onto your hands and feet.

38. Ok. Grease does make burns feel better.

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What is the SECOND most popular alcoholic beverage in Italy?

Summer will soon be here, and that means Limoncello time! Don’t you mean Limoncino? Well, yes and no. While both drinks are basically the same, they have different names, and like most things Italian, it’s a regional thing. In the North, around the Portofino/Cinque Terre region, it’s Limoncino. In the South, around Campania and Calabria, it’s called Limoncello.

Limoncello’s history is short and is not rooted in tradition, as is typically the case. There is no historical documentation regarding the use of Limoncello before the beginning of the twentieth century. Outside of a handful of families and social circles, few people drank it before 1988, when Massimo Canale of Capri registered the trademark “Limoncello di Capri” and began producing it in quantity for bars, restaurants, and supermarkets throughout the area, and then around the world.

In other words, Limoncello, as a commercial phenomenon, is the same age as the Internet!

I think the circumstances surrounding a new food or drink experience influence your feelings for a particular item as much as the item itself, and Limoncello has a place in my memory for that reason.

I first tasted this delicious liquore on our first trip to Italy, many years ago. We were young(er), naïve, and determined to be open to whatever Italy had to offer us. We had a wonderful lunch at a small ristorante just behind the Duomo in Firenze.  After the meal, as we waited for il conto, the waiter brought us a small glass of golden liquid. It was in an unmarked bottle, and he simply poured it for us without asking.  It was, of course, Limoncello, and it was fantastic!

There is a local restaurant in Sharpsburg that serves Crema di Limoncello (Limoncello mixed with cream), but only to a select few customers. I’m happy to say that we’re part of that select few.  Michele and Antoinette Bonaventura opened the doors of the Gran Canal Caffé in 1995 and have been serving the best of classic Italian cuisine ever since. (www.grancanalcaffe.com) Go there!  You’ll love it!

Below is my recipe for Limoncello. I used Meyer lemons, as they added a nice floral note. You can use regular supermarket lemons, but whichever type of lemon you use, use organically grown fruit, as the alcohol leaches the oils (and any residual chemicals) from the peels as it steeps.

Makes about 2 quarts

Ingredients

8 Organic Lemons

1 quart 90% alcohol (Everclear or Clear Spring)

14 ounces sugar

1 quart bottled still water

Instructions

1. Peel the lemons, trying to leave as little white pith attached to the peel as possible. Reserve the lemon fruit for another use.  You will use only the peels.

2. Put the peels in a large glass container with the alcohol, close it well, and leave it in a cool place for at least 4 days, preferably a week, or a month, or two months. Gently shake a couple of times a day. The peels will lose their brilliant yellow color, and become brittle.

3. On the fifth day or later, prepare a simple syrup of the sugar and bottled water, making sure the water never quite boils. Stir and simmer 5 minutes, then after the sugar has dissolved, allow the syrup to cool completely.

4. Strain the lemon infused alcohol through cheesecloth or a strainer, discard the peels, and mix the alcohol into the syrup. At this point the alcohol will take on a dense lemon color that you can’t see through. Stir or shake well before bottling.

5. Let the Limoncello sit for 2 or 3 days (if you can’t wait, it’s ok to taste a little right away). Serve cold as an aperitivo. I store the bottle in the freezer.

This liquore is delicious and refreshing on its own, but at 90 proof can be a bit strong for beginners.  It’s OK to dilute it with sparkling water or club soda, and makes a great cocktail when poured into a champagne flute and topped off with Prosecco.

Rather than give a dull list of what oils we tasted, and what bread we made, I thought that I’d send some reactions from the members that attended the Olive Oil Tasting and Bread Making event.

Thank you very much, Tim and Brittany, for being such wonderful hosts, and sharing your beautiful home with us.  And, thank you Terry for your expertise and patience!

Look for the recipes on the “Recipe” tab.

http://aws-pittsburgh.blogspot.com/p/recipes_25.html

F.L.

We sure had a great time last night! And it was great to have that leftover bread. We made a French toast casserole with blueberries.

I can't wait for the stuffed bread! Thank you, Terry!

Thank you, 

Brittany Altimus

Thank you for teaching us your bread making techniques & for sharing your recipes.  I'm going to divide my bread dough - making some of the original recipe & also making a small mushroom, spinach, & fontina cheese loaf.  I'll send you a picture after it's baked tonight.

Enjoy the rest of your weekend!

Marie

We had a wonderful time last evening, thanks for your instructions (and patience with my questions) and that superb bread!

The bread that we won made for some delicious toast with our breakfast this AM:)  We will bake our dough either this evening or tomorrow, and will send a photo of the finished product.  Thom re-seasoned our cast iron pot, we are ready to go, fingers and butter knives crossed that I finally get it right!  You make it look so easy:)

Since folks were asking, here are the links to the recipes for the beans and lemon olive oil cake.  Sue's blueberry cake recipe will follow later.  And Thom will post them all on the website.

Thanks again for yesterday's main event!

MA

First, Brittany and Tim,

Thanks for your generous hospitality last night.  Your home is drop-dead gorgeous--perfect for entertaining a crowd.  You were great hosts. Thanks for all you did to make it a really nice evening.

Also thanks to the folks who organized the oil tasting.  A revelation.  I will spend a whole lot more time (and money I guess) next time I need EVOO.  And thanks to the people who made munchies.  Lemon cake was awesome.

Finally thanks to Terry for the nice relaxed presentation and sharing his terrific recipe, EASY method for making good bread.  I never would have thought I could spend time making bread--too hard, too time consuming, prone to disaster.  Wrong.  I have to try this.  

Thanks to all who made the evening possible.

So, when we gonna do it again?  ;-)

Gerri
Gerri Goclan

Dr. Robert (Bob) Arfa

Dr, Robert Arfa, who recently became a member of our AWS Chapter, has tragically passed away.  Our thoughts and sympathy go out to his family and loved ones.

Please click on the link below to read the details.

http://www.post-gazette.com/local/city/2016/06/17/Pittsburgh-eye-surgeon-was-victim-in-fatal-Centre-County-plane-crash-arffa/stories/201606170172

Father's Day is Coming!

BACKYARD BBQ

Wine at a barbecue seems a little out of place, kind of like the guest who shows up in high heeled boots when everyone around the pool is in flip flops. When we think of meats charring on the grill, our immediate thought is to quench our thirst with a PBR from the cooler. Sometimes, we might be handed a disposable cup filled with a friend's latest sangria experiment, or their overly strong whiskey lemonade.

If there is wine sipping happening, typically that bottle will be rosé. There is perhaps no wine more iconic in the summer than this. At the first hot day, along with the excitement of slipping into sundresses or shorts, comes the purchase of rosé. As soon as the nights get cold again, it gets put aside for warmer, heftier wines. We'd like to point out that while rosé will be welcome at any outdoor party, at least if you’re with the right people, there are plenty of other bottles, white and red, that you can open as the steak grills.

THE BEST WINES FOR GRILLED VEGetables

Easy drinking Grüner Veltliner, Austria's star grape, has grassy and apple notes. All those green overtones make it a good fit for any skewers stacked with vegetables, or a blackened ratatouille salad.

You may not immediately think of pairing eggplant or grilled zucchini with Chardonnay, and that’s a good thing. After all, many of them are heavy handed with the oak. But, many are surprising, with flavors of lime, cantaloupe, and pineapple. Extend the farmer's market theme by looking for a Chardonnay that retains fresh fruit flavors by fermentation in stainless steel.

FOR GRILLED SEAFOOD

Matching a seafood dish with white wine has long been tradition. For a piece of grilled fish, with nothing but a few squirts of lemon and a light brushing of olive oil, look for something complementary that accents flavor instead of masking it.

If you're grilling salmon or other softer flavored fish, think of Pinot Gris. Unlike Pinot Grigio, the ones from Oregon tend to have more body thanks to a good blend of citrus and mineral flavors.

FOR GRILLED CHICKEN

Often chicken is considered a poor substitute for the other smoky meats favored on the grill, but chicken can be very good when seared over coals. While an everyday roast chicken goes well with Cabernet Franc or Pinot Noir, some time on the grill provides  contrast to easy drinking whites. Verdelho from Portugal, with peach and pear flavors, will do the trick. Typically this wine is used as a base for the country's impressive fortified wines. Verdelho is now a well-balanced white. Another Portuguese alternative is Vinho Verde.

A Greek Moschofilero is another good pairing. Moschofilero is from Greece's Peloponnese, and is fruity and floral. Pleasant acidity makes it a good match all dinner long.

FOR SAUSAGES

At first, a bold red seems like a good choice with grilled sausage. But Riesling, especially a dry Alsatian, provides acidity that matches well with the links. Just think of all the sauerkraut and choucroute the Alsatians eat with their Riesling day after day. Red is not wrong, of course. Just consider one that’s soft, and doesn’t have overpowering tannins.

FOR BEEFY BURGERS

No two burgers are made alike. Of course there is the basic version of the beef patty that's going to get put into a bun and topped with cheese, tomatoes, and maybe raw onions and pickles. But some may have blue cheese or the sweet mango chutney they bought at the Indian grocery. These things set the idea for what should be in your glass.

In general, though, burgers make a fine pairing with Cru Beaujolais. Cru Beaujolais is a made from Gamay from France's south-of-Burgundy region of the same name. It’s both earthy and fruity, exactly what you want to wash down a charcoal grilled burger. Cru Beaujolais is traditionally served slightly chilled, making it an even more appealing summer sip.

AND OTHER BURGERS

Because not all diners are carnivores, you may be grilling up a turkey or veggie burger. The former does not demand a red, nor is a white the only option. This is when rosé is the right choice. If it's a veggie burger, tangy Sauvignon Blanc will brighten the flavors of the beans and mushrooms.

FOR STEAK

It's a familiar saying because it's true: steak and red wine make the best pairing. It doesn’t mean, however, that the red has to be a powerful Cabernet Sauvignon. But, buying a good bottle is often a pricey investment. Remember, you're at a cookout eating off paper plates, not a white tablecloth steakhouse. This is a good opportunity, then, to try some more offbeat varietals. Chilean Carménère is a suitable, and much more affordable, alternative with a grilled steak. Or, try a bottle of Tempranillo. The combination of earth and spice adds to each bite of that juicy meat.

IF YOU HAD TO PICK JUST ONE. . .

Yes, rosé should be in your wine fridge at all times. But so should Lambrusco. This lightly sparkling (frizzante) red from Italy's Emilia-Romagna region has lots of fruit and acidity and goes well with almost everything from summer squash to German brats. Prosecco often overshadows Lambrusco, but the Lambrusco's versatility makes it a season regular whether you're just waiting for the steaks or you want to linger on the porch all night.

DON'T FORGET TO CHECK THE BLOGSPOT OFTEN FOR TIPS AND EVENTS!

http://aws-pittsburgh.blogspot.com/

Don't miss this great event!

·        

What’s Wine Time?

Amazing Artisans in

Wine, Food & Craft

One Vine Experience!

Hours: 1 to 6 pm.

Must be 21 or older.

Tickets in advance or at the gate.

Open Rain or Shine.

Live Music by Hot Jazz Club.

READ MORE

Select Wineries

Experience the distinction of a variety of wines handcrafted from choice grapes from Pennsylvania vineyards. Our selection of wineries span three popular growing regions. Discover wineries that “grow their own wine” and vintners who craft in the Italian tradition. Each offer award-winning wines in a range of red, white, rose, fruit and berry selections.

Delectable Fare

Sample and savor Pennsylvania’s bounty with fresh, wholesome ingredients, not on the typical festival menu! Share a plate of crab cake sliders with your friends. That’s so you can save room for the grilled seafood kabobs. And there’s more from select food purveyors who are eager to share their own love for food, wine and a Pennsylvania summer afternoon.

Artisans Uncorked

From the vine to the workbench, discover inspiring and creative works of artisans in jewelry, wine serving and accessories, housewarming gifts and gourmet foods.

http://winetimeatthecolony.com/

Please join us at the beautiful home of our co-vice-chair humans, Tim and Brittany Altimus, for a casual tasting to learn more about olive oil and, more importantly, to enjoy the incredible taste of Extra Virgin olive oil! 

While you’re there, you can taste, and learn to bake, fresh, rustic bread.  Terry Germanoski, our Master Baker, will be giving instructions on how to create some of his fabulous bakery items, and each person attending will get a small batch of bread to take home and finish in their own oven.

We would like you to bring your favorite wine to enjoy, and we will provide the wine glasses, tasting cups for the oil, and appropriate palate cleansers so that you can savor the difference among the wonderful oils that will be on display.

As is our custom, all non-responding attendees will be set on fire. The tasting is June 17, 2016 from 7:00 to 9:00 pm.

Make your check out to American Wine Society

and  mail your check to:

Casa Altimus

11017 Babcock Blvd.

Gibsonia PA  15044

Only $10 per person!

vicechair.aws.pittsburgh@gmail.com

Don't forget to check the blogspot often for tips and news!

http://aws-pittsburgh.blogspot.com/

From The President of the Alle-Kiski Chapter

Alle-Kiski Members

Vance Kaloz of DiSalvo Imports, who presented our program last month, forwarded information about Collefrisio events that will be held in various locations around Pittsburgh the week of June 13. 

Below is the information he forwarded to me. 

Please come out next week for the Collefrisio Wine Tour!  Third generation winemaker Amedeo De Luca from Collefrisio Wines and Chef Rosanna Di Michele will be hosting the events.  Included in these events will be amazing food and wine tasting with each course introduced by Amedeo with several wines from Collefrisio and Chef Rosanna will demonstrate a signature dish from Abruzzo, Italy.

Monday, June 13 – Market Street Grocery Wine Bar, Pittsburgh

Tuesday, June 14 – Aviva Brick Oven, Warrendale

Wednesday, June 15 – Senti Restaurant, Pittsburgh

Thursday, June 16 – Bella Sera Restaurant, Canonsburg

Friday, June 17 – DiSalvo’s Station Restaurant, Latrobe

Every venue is different.  Matt and I are going to attend the one at DiSalvo’s Station in Latrobe on Friday, June 17.  If anyone is interested in making a reservation at DiSalvo’s in Latrobe, please tell them that you are from the Alle-Kiski Chapter of American Wine Society and they will seat us together.

The following was taken from DiSalvo’s webpage.

Wine Tasting & Cooking with Rosanna!

Friday June 17, 2016
6:30 PM – 8:30 PM
$30.00 per person / $50.00 per couple

Partake in a rich tradition from Abruzzo Italy with the Collefrisio Winery and cooking with Rosanna! Abruzzo’s own Rosanna (The Rachel Ray of Italy) will prepare traditional Italian delicacies from the Abruzzo region of Italy. Enjoy an array of Rosanna’s homemade culinary delights paired with an array of wines from Wine Maker Amadeo De Luca from Collefrisio Winery.

Carol

From our Regional President of Vice

We have been making trips to Virginia Wine Country for the past year.  This tasting is a good representation of what they are doing.  We hope that you will be able to join us on June 16 at the Alle-Kiski Skype tasting with the owners and winemaker at Cooper Vineyard.

Leeanna and Rich