Sunday, June 14, 2015

Sunday's Star Spangled Supper

Flank Steak Salad, Local Vegetables in Parchment, Berry Parfait and Onion Bread comprised our All American Menu on Flag Day 2015. 

The flank steak was from Working H Farm and sliced thinly with an electric knife after roasting.  The colorful carrots, broccoli and yellow squash were purchased at farmers markets and roasted in parchment with corn cut off the cob, garlic and olive oil.

The layers in the parfait were Greek Yogurt (nonfat), sugar and strawberries/blueberries.  The berries and yogurt were processed in the mini food processor.  I garnished with purple grape halves.

The homemade onion bread is so easy-an old favorite from my 1970s Fleischmann's Yeast Book.  I've cut back on the margarine, paprika and salt from the old days!

Onion Bread

(Makes two 9-inch rounds)

Mix dry ingredients in mixer bowl.  Heat water to 115 F.  With dough hook in place, gradually add water to dry ingredients in bowl.
1 cup warm water 
2 1/4 teaspoon dry yeast
2 teaspoons sugar
1/8 teaspoon salt
1 cup all purpose flour
1 cup whole wheat pastry flour.
Beat 2 minutes at medium speed.  Scrape down sides of bowl.  Beat 2 minutes at low speed.

Gradually add remaining flour, kneading with electric mixer on a low speed.  Mix until dough leaves the sides of the bowl.
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
Turn dough into a bowl sprayed with Pam.  Cover and let rise until double, about 1 hour.  Punch dough down.  Divide in 2 pieces.  Pat each piece into a 9-inch cake pan sprayed with Pam.

Melt buttery spread.  Brush on top of each dough round.  Pat diced onion into tops of dough.  Sprinkle with salt and paprika.
3 tablespoons Earth Balance Buttery Spread
2/3 cup onion, diced
Dash salt
1/8 teaspoon paprika
Let rise until double, about 1 hour.

Bake at 450F 20 minutes.


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