Whole Wheat With Grains.

Dave's Killer bread is an excellent grain bread sold at Costco. It is  packed with lots of healthy ingredients and sells: 2 in a pack for $7.00. That was not in my budget, So I read the ingredients and made it from scratch. I interchanged the seeds/grains each time: quinoa, muesli, raisins all work. Sugar works for honey. 

So here we go!

2 1/4 warm water (110*)

2 packs rapid active  yeast

3 T honey

2 T coconut oil

1/4 c rolled oats

1/4 c steel cut oats

1/4 c sunflower seeds

1/4 c pumpkin seeds

1/4 flax seeds

2 c whole wheat flour

2 c all purpose flour

1/4 c spelt flour

1 T sea salt

1. In a large bowl, add water and sprinkle in yeast. Let sit 5 minutes. Add honey and coconut oil and whisk.

2. Add seeds and mix into the yeast bowl.

3. Mix flours and slowly add to yeast bowl. Mix until flour is incorporated.

4. Flour a flat surface and knead dough about 5 minutes.

5. Wash yeast bowl  and oil lightly. Place dough in bowl after passing top on oil. Cover with cloth. Let rise for an hour or till double in size.

6. Punch down and knead 3 minutes and let rise again

7. Punch down, divide in half,  shape  and add to greased dough pan. Bake in 375* oven for 25-30 minutes.

Cool on wire rack.

Remember This! Cod and Cauliflower

1 cauliflower head, broken into florets
1 1/4 T sesame seeds toasted
1 teaspoon smoked paprika
zest and juice of 1 lemon
1 garlic clove, minced
4 1/2 cups olive oil
4 (4 -ounce) cod fillet
Leaves  of 7 sprigs of mint
10 chives, minced

Steam florets for about 3 minutes. Pat dry with paper towel.
Pulse cauliflower in processor until it resembles fluffy couscous.
In a large bowl, whisk sesame, paprika, zest, 1/2 juice, garlic and 1/4 c olive oil. Season with salt and pepper. Fold in cauliflower. Adjust seasoning.
Salt and pepper cod. Heat remaining olive oil to 135*, add cod and poach till firm, about 6 minutes.
Blot fish with paper towel.
Toss chives and mint into cauliflower
Plate cauliflower and top with cod.

Beaujolais meant claaasss!

Beaujolais, was the wine an employer I worked for drank. This was back in the seventies and French was in, at least it sounded good. Beaujolais wines were inexpensive and barely fermented, it was an easy way to get a cash return after grapes were picked. November was the time of the year you will get the likes of a Beaujolais Nouveau.
Beaujolais is the hilly region in southern Burgundy. While nouveau refers to new, there is also Beaujolais "regular" and "crus." Beaujolais Cru are not simply, but quite distinguished and complex. While a Nouveau should be opened right away; cru wines can stay on your shelf for awhile before drinking.

2015 Domaine Marcel Lapierre Morgan $27
2015 Clos de Roilette Cuvee Tardive $25
2015 Jean lois Dutraive Domaine de la Grand Cour $29
2014 Domaine J Chamonfard Morgan Le Clos de Lys $27
2015 Michel Guignier Morgon Bio-Vitis
2013 Milestone red blend sweet smooth full bodied

Scallops .... Stir Fried

This is the time of the year when scallops are at their best.
Scallops are a lean protein and will toughen very easily upon cooking. Use the "two minute warning" as a reminded  for best results.
I used bay scallops rather than the larger sea scallops for convenience. My preferred cooking method is to stir-fry, but these delicacies can be broiled, grilled or sautéed. 
This recipe idea came from WSJ's Chef Wiley, where he created a jalapeño slaw.

1 Honeycrisp apple, cored, seeded and sliced
2 T agave nectar  
1 lime zest , juiced 
1 teaspoon Gochujang medium hot pepper paste, diluted in 1 T water

5 t olive oil
1/2 garlic head smashed
1/2 cup walnuts
2 T pepitas
4 dried arbor chiles, stemmed and seeded
3 whole chipotle chilies in adobo sauce
6 T apple cider vinegar
2 lbs scallops
Salt
1 bunch kale, cleaned and broken into bite size pieces
Cilantro leaves, chopped, for garnish

In a bowl combine slaw ingredients, mix apples, Gochujang paste, 1/2 t agave and a teaspoon of lime juice. Set aside at room temperature
Heat 3 T oil, add garlic, nuts and pepitas. Cook 2 minutes. Add chilies and cook another two minutes. 
Transfer to blender, and add agave, vinegar. Process till smooth. 
Pat scallops dry and sprinkle with salt. 
Heat 2 T olive oil in saute pan, add scallops and cook 2 minutes, add slaw ingredients, along with nut sauce. Kale can be added to pan or be plated.