ThWday, March 7, 1974
n«i.* B s E f l ° » ND C , HICKEN ~ Hom emade whole wheat or Sourdough bread will de
ll?*/ < l f m i y * nd L add valuable nutrients to the diet. At right Is a special cooker
* ,n *'* P ° ttery BtUd '° for pr#par,n 9 Yunnan Chicken in the
From The Herald Kitchen
By MILDRED HUSKINS
Some of our favorite recipes
have come from men who are
also artists in the kitchen.
We have been waiting to get
back to one by our friend, Carlie
Tart, an outstanding artist,
decorator, potter, and also a
very fine cook. As we have told
you before he not only bakes a
fine loaf of sourdough bread but
produces the bowl it is made
and baked in. He also has
provided us with a recipe for
Yunnan Chicken from the
province of Yunnan, China,
which is cooked in a special
cooker he has designed and
made so attractive it comes
right to the table.
Tart, at the risk of repeating
ourselves, is an art instructor at
Sandhill Community College
and is fast becoming one of our
state’s outstanding potters. He
works in a studio in his home
which he has developed most
attractively from an old stable.
He is also an accomplished
horticulturist and his plants in
the patio area at his Southern
Pines home and studio are
displayed in unusual pots of his
design and all of them created
in his own studio. He works with
the clay on an electric wheel he
designed and now markets.
But, to get back to Tart as a
cook. A very few months ago
when we visited the Tart place
which was on a homes tour he
had san^so^&i^ bread on thb
cabiaM Mfehis attractive aniJJ
convenient kitchen for all to try.
Here is the recipe he has sertt
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along to us. He didn’t include
the sourdough starter!
Sourdough Bread
2 cups milk
Vt stick butter
1 pkg. yeast
2 tablespoons sugar
Two to three tablespoons salt
2 tablespoons vegetable oil
2 cups of sourdough starter
14 cup honey (optional)
2 cups whole wheat non-rising
flour
2 eggs (Optional)
Extra flour for kneading
Scald milk. Do not boil. Melt
butter. Combine yeast and 14 cup
hot water (not too hot).
Combine milk and butter
mixture into sourdough starter
plus the sugar and eggs, if used,
add vegetable oil, yeast, salt and
honey, if desired. Mix in flour
until batter is thick and rich.
Let ijiixture rise for six to eight
hours in a warm place. Punch
down. Knead flour into mixture
until texture is silky. Place
bread in pans and bake at 400
degrees for 20 minutes. Brush
top lightly with butter before
removing from oven. (Note:
Molasses may be substituted for
honey.)
If you simply go for
homemade whole wheat bread
this recipe came from a college
student who bakes bread
regularly.
Whole Wheat Bread
4 cups whole wheat flour
unbleached white flour
VU cup non-fat; dry nailk
Va cup wheat germ
3 tablespoons sugar
1 tablespoon salt
2 pkgs. active dry yeast
, 1!4 cups water
Three-fourths cup milk
One-third cup honey
One-third cup vegetable oil
In a large container, stir
together flours. In another large
bowl thoroughly mix three cups
of the flour mixture, dry milk,
wheat germ, sugar, salt and
undissolved dry yeast. In
another large bowl thoroughly
mix three cups of the flour
mixture, dry milk, wheat germ,
sugar, salt and undissolved dry
yeast. In a saucepan, stir
together water, milk, honey and
vegetable oil. Heat over low
heat until liquids are very
warm. Gradually add warm
milk mixture to dry ingredients.
Beat thoroughly with wooden
spoon, about two minutes. Add
one cup flour mixture or enough
to make a thick batter. Stir in
enough additional flour mixture
to make a soft dough, saving at
least one-half cup. Spread one
half cup flour on pastry cloth.
Turn dough out onto well
floured surface. Scrape bowl
and turn scrapings onto dough.
Knead dough until smooth and
elastic and all flour in cloth has
been worked into dough, at least
eight to 10 minutes. Place in
greased bowl, turning so that
the top is greased. Cover and let
rise in warm place until doubled
in bulk or one and one-half
hours. Punch down dough; turn
out of bowl. Cut into four pieces.
With hands, from each piece of
dough into a rounded, slightly
flat loaf. Place on large baking
sheet. Cover and let rise in a
warm place until doubled in
bulk. Bake in 400 degree oven
about 25 minutes or until loaf
sounds hollow when tapped.
Makes four loaves.
Yunnan Chicken
1 broiler-fryer chicken cut
into serving pieces
Peanut oil
Candied ginger
2 leeks or one onion
Sal l a 9<! HSJPPer to taste
Va cup sherry Wine ’ ‘
3 tablespoons Soya sauce
Seedless grapes
Disjoint one or two fryers.
Rub chicken with peanut oil or
any salad oil and place around
the chimney of the cooker. Add
the chopped leeks or onion, two
orthreepiecesof candied ginger,
three tablespoons soya sauce,
salt and pepper to taste. Place
cooker over sauce pan of boiling
water and allow to steam for
one hour. Add a handful of white
seedless grapes on top of
chicken for flavor and texture.
(A few strips of carrots and
celery may also be added for
garnish). Steam another half
hour or until chicken is tender.
If water steams away from
sauce pan before chicken is
done, replenish with boiling
water and continue cooking.
During the last 15 minutes add
the sherry. Serve chicken
pieces on plates with cup of
chicken broth or serve broth
over bowl of steamed rice. Add
additional soya sauce and
sherry to taste. Serves four tc
six.
(The Tart-designed cooker is
pottery of attractive design
shaped like a tube cake pan and
the idea is the steam rises
through the tube or “Chimney”
and cooks the chicken.)
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