Hoppin’ John

• 6  oz. thick sliced peppered bacon, cut into 1/4  inch pieces.
• 1  medium onion chopped into 1/2  inch cubes
• 1 medium green pepper chopped into 1/2 inch cubes
• salt to taste, (bacon might have enough salt)
• 1 can seasoned, southern style black eyed peas with liquid
• 2  cups cooked rice
• water or broth

Fry bacon in pan and remove.  Saute onion and green pepper  in 2  T. of bacon drippings.

Add1-2 cups of water ( or beef broth) and beans with liquid.  If needed,  salt to taste.   Bring to a low boil and reduce heat and simmer uncovered for 15 minutes or until vegtables are cooked.  Add more broth, if needed.   Serve over cooked rice, or incorporate rice into hoppin’ john.   Serves 3- 4.

Provisions Pork Stew

• 2  lbs. pork butt, well trimmed and cut into 1/2 inch cubes
• 1/4  c. stone-ground cornmeal
• 1  t. salt
• 1/2  t. fresh ground pepper
• 2 to 3 T.  salt pork or veg. oil
• 1 medium onion diced into 1/2  inch cubes
• 1  c. carrots diced into 1/2  inch cubes
• 2  c. potatoes diced into 1/2  inch cubes
• 4  c. beef broth

Place the pork in a paper bag with cornmeal, salt and pepper.  Close and shake to coat  the pork.

 Heat the diced salt pork or the oil in a large pot.  lightly brown the coated pork cubes on all sides.  Stir in the onions and saute until almost soft.

Add broth, carrots and potatoes.  Simmer uncovered, over medium -  low heat  for about 1 hour or until vegtables are soft.  If needed, add more broth.  Serve immediately or chill overnite in refrigerator.

 Next day skim the fat from the surface, bring to a low boil and lower the heat to simmer.  Cook for about 20 minutes , stirring so bottom does not burn. 

Flavor is best, if allowed to chill until next day. 

Serves 4 – 6

Buckwheat Bread (no knead bread)

• 3/4  cup buckwheat flour
• 1  cup unbleached all-purpose flour
• 2  cups whole wheat flour
• 2  1/4 t. granulated yeast
• 1  1/2 t. coarse salt
• 1/8  cup vital wheat gluten
• 2  1/4 cups lukewarm water

Using glass bowl or cup, dissolve yeast in lukewarm water.  Put buckwheat flour, wheat flour, all-purpose flour and gluten into large plastic mixing bowl, incorporate salt into flour.  Using  a wooden mixing spoon, add water with yeast to flour mixture, making sure everything is uniformly moist.  Dough should be wet and loose enough to conform to shape of container.  Cover with a loose fitting lid.  Allow mixture to rise for approximately 2 hours, depending on room temp and initial water temp.  Longer rising time will not harm the result.   

You can use a portion of the dough anytime after this period.  However, flavor will be best after at least 24 hours of refrigeration.  Any dough not initially used can be refrigerated in same bowl with loose lid for up to 10 days.

To bake a loaf of bread, sprinkle flour on work surface, divide with your hands, a grapefruit size portion of dough, dusting a bit of the flour on the outside of the portion of the dough, not really mixing any of the flour into the dough.  Most of the dusting flour will fall off.  Gently stretch the surface of the dough around to the bottom on all four sides, shaping the dough into a ball.  No kneading required.  The entire process should take no more than 30 to 60 seconds.  Place on parchment paper, cut to size of dutch oven.  Before placing in heated oven, dust with flour and make 3 slashes, 1/4 inch deep, across the top, using a serrated knife.  (if refrigerated dough is used, allow more resting time before baking).

The method of baking to be addressed here is to use a cast iron dutch oven (10 or 12 inch size).  One of 3 methods can be used for baking.  At home in your kitchen oven; or outside using either charcoal or wood coals.

While dough is rising, preheat dutch oven to approximately 500 degrees.  Use a trivet in bottom of oven, and preheat with lid on.  When temp is reached, carefully place dough (with parchment paper on bottom) in oven and replace lid.  Use insulated glove while doing this.

Bake for 35 minutes at 450 degree.  When using indoor oven, remove lid for last 5 minutes.  Carefully remove loaf from oven and place on cooling rack.  Slice at will.

Master Recipe Whole Grain Artisan Loaf (no knead bread)

• 2  cups lukewarm water (approximately 100 degrees)
• 2  1/4 t. granulated yeast
• 1  1/2 t. coarse salt
• 2  3/4 cups whole wheat flour
• 1  cup all-purpose white flour
• 1/8  cup of vital wheat gluten

Using glass bowl or cup, dissolve yeast in lukewarm water.  Put wheat flour,  all- purpose flour and gluten into large plastic mixing bowl, incorporate salt into flour.  Using a wooden mixing spoon, add water with yeast to flour mixture, making sure everything is uniformly moist.  Dough should be wet and loose enough to conform to shape of container.  Cover with a loose fitting lid.  Allow mixture to rise for approximately 2 hours, depending on room temp. and initial water temp.  Longer rising time (even overnite) will not harm the result. 

You can use a portion of the dough any time after this period.  Divide in half for 2 loaves. Recipe can be doubled for 4 loaves.  Any dough not initially used can be refrigerated in same bowl with loose lid for up to 14 days.

To bake a loaf of bread, sprinkle flour on work surface, divide with your hands a grapefruit size portion of dough, dusting a bit of the flour on the outside of the portion of the dough, not really mixing any of the flour into the dough.  Most of the dusting flour will fall off.  Gently stretch the surface of the dough around to the bottom on all four sides, shaping the dough into a ball.  Then stretching in gently to elongate it and taper the ends.   No kneading required.  The entire process should take no more than 20 to 40 seconds.   Place on parchment paper, cut to size of dutch oven.  Before placing in heated oven, dust with flour and make 3 slashes, 1/4 inch deep, across the top, using a serrated knife.  ( If refrigerated dough is used, allow more resting time before baking).

The method of baking to be addressed here is to use a cast iron dutch oven (10 or 12 inch size).  One of  3 methods can be used for baking.  At home in your kitchen oven; or outside using either charcoal or wood coals. 

 While dough is rising, preheat dutch oven to approximately 500 degrees.  Use a trivet in bottom of oven, and preheat with lid on.  When temp is reached, carefully place dough (with parchment paper on bottom) in oven and replace lid.  Use insulated glove while doing this.

 Bake for 35 min. at 450 degree.  When using indoor oven, remove lid for last 5 mins.  Carefully remove loaf  from oven and place on cooling rack.  Slice at will.

Master Recipe Artisan Loaf (no knead bread)

• 1  1/2 cups lukewarm water (approx. 100 degrees)
• 2  1/4 t. granulated yeast
• 2  1/4 t. coarse salt
• 3  1/4 cups all-purpose white flour

Using glass bowl or cup, dissolve yeast in lukewarm water.   Put flour in large plastic bowl, incorporate salt into flour.  Using a wooden mixing spoon, add water with yeast to flour, making sure everything is uniformly moist.  Dough should be wet and loose enough to conform to shape of container.Cover with a loose fitting lid.  Allow mixture to rise for approximately 2 hours, depending on room temp. and initial water temp.  longer rising time (up to 5 hrs.) will not harm the result.  You can use a portion of the dough any time after this period.  Divide in half for 2 loaves.  Recipe can be doubled for 4 loaves.  Any dough not initially used can be refrigerated in same bowl with loose lid for up to 14 days.

To bake a loaf of bread, sprinkle flour on work surface, divide with your hands a grapefruit size portion of dough,dusting a bit of the flour on the outside of the portion of the dough, not really mixing any of the flour into the dough.  Most of the dusting flour will fall off.   Gently stretch the surface of the dough around to the bottom on all four sides, shaping the dough into a ball.  No kneading required.   The entire process should take no more than 30 to 60 seconds.  Place on parchment paper, cut to size of dutch oven.  Before placing in heated oven , dust with flour and make 3 slashes  1/4 inch deep across the top, using a serrated knife.  (If refrigerated dough is used, allow more resting time before baking.)

The method of baking to be addressed here is to use a cast iron dutch oven (10 0r 12 inch size).  One of 3 methods can be used for baking.   At home in your kitchen oven;  or  outside using either charcoal or woods coals.  While dough is rising, preheat dutch oven to approximately 500 degrees. Use a trivet in bottom of oven, and preheat with lid on.

When temp is reached, carefully place dough,(with parchment paper on bottom) in oven and replace lid.   Use  insulated glove  while doing this.  Bake for 35 mins. at 450 degree.  When using indoor oven remove lid for last 5 mins.  Carefully remove loaf from oven and place on cooling rack.  Slice at will.