Laurie Colwins Bread Recipes

LAURIE COLWIN'S GINGERBREAD

The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)

Provided by The New York Times

Categories dessert

Time 45m

Yield One 9-inch cake

Number Of Ingredients 12

Laurie Colwin's Gingerbread image

Steps:

Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.

Ingredients

4 ounces (1 stick) unsalted butter, additional for buttering pan
1/2 cup light or dark brown sugar
1/2 cup light molasses
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 tablespoons ground ginger, or to taste
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons lemon brandy or vanilla extract (see note)
1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)

LAURIE COLWIN'S BAKED MUSTARD CHICKEN

This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)

Provided by The New York Times

Categories dinner, easy, weekday, main course

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Laurie Colwin's Baked Mustard Chicken image

Steps:

Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces

LAURIE COLWIN'S BREAD

In her "Home Cooking", Laurie quotes "English Bread and Yeast Cookery" by Elizabeth David. It says "It's really a question of arranging matters so that the dough suits your time table rather than the other way around. The preparation time indicates actual hands on. Raising is not included.

Provided by ctrmom

Categories Yeast Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 8

Laurie Colwin's Bread image

Steps:

In a large bread bowl mix the flours, salt, and germ.
Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.
Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.
Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.
When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.
Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.

Nutrition Facts : Calories 1138, Fat 11.6, SaturatedFat 5, Cholesterol 25.6, Sodium 2427.9, Carbohydrate 220.9, Fiber 16.2, Sugar 0.9, Protein 39.7

Ingredients

1 1/2 cups unbleached white flour
1 1/2 cups stone ground whole wheat flour
3/4 cup coarse whole wheat flour (or regular whole wheat flour)
1 teaspoon salt, heaping
1 tablespoon wheat germ (or corn germ)
1/2 teaspoon yeast (1/4 teaspoon if you will leave it overnight)
3/4 cup milk
3/4 cup water

LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS

This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There's the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here - the latter add nice zing - and panko bread crumbs are a good substitution for fresh if you don't have them (or a few pieces of stale bread) in the pantry. (The New York Times)

Provided by The New York Times

Categories easy, weekday, casseroles, dips and spreads, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

Laurie Colwin's Creamed Spinach With Jalapeño Peppers image

Steps:

Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 251 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 10-ounce packages whole-leaf frozen spinach (do not thaw)
4 tablespoons butter, additional for buttering pan
2 tablespoons all-purpose flour
2 tablespoons chopped onion
1 clove garlic, minced
1/2 cup evaporated milk
Black pepper
3/4 teaspoon celery salt
6 ounces Monterey Jack cheese, cut into cubes
1 pickled or fresh jalapeño pepper, chopped, or more to taste
1/2 cup soft buttered bread crumbs (see note)

LAURIE COLWIN'S NUTMEG CAKE

Laurie Colwin's famous nutmeg cake. The technique is a little different. This is a rich cake top over a cookie base. If you don't know Laurie check this out. http://www.scils.rutgers.edu/--esmith/colwin.html

Provided by Dona England

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

Laurie Colwin's Nutmeg Cake image

Steps:

Butter the sides only of a 10-inch springform pan.
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
Add the spices to the remaining dry ingredients.
Mix well.
In a small bowl stir the egg and yogurt together to mix well.
With a wooden spoon, stir the wet mixture into the dry mixture.
Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
Spread this batter over the mixture that was pressed into the bottom of the pan.
With a rubber spatula smooth the top of the batter.
Scatter the walnuts on top.
Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
Cool in the pan, on a rack, for 5 minutes.
Then slide a knife around the edge of the cake to be sure it's not stuck.
Remove the sides of the pan and cool cake completely.

Nutrition Facts : Calories 404.5, Fat 14.9, SaturatedFat 7.1, Cholesterol 48.7, Sodium 227.6, Carbohydrate 64.6, Fiber 1.4, Sugar 44, Protein 5.1

Ingredients

1/2 cup cold butter
2 cups all-purpose flour
2 cups firmly packed dark brown sugar
4 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 cup yogurt
1 teaspoon baking soda
1/2 cup chopped walnuts

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Laurie Colwins Bread Recipes

LAURIE COLWIN'S GINGERBREAD

LAURIE COLWIN'S BAKED MUSTARD CHICKEN

LAURIE COLWIN'S BREAD

In her "Home Cooking", Laurie quotes "English Bread and Yeast Cookery" by Elizabeth David. It says "It's really a question of arranging matters so that the dough suits your time table rather than the other way around. The preparation time indicates actual hands on. Raising is not included.

LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS

LAURIE COLWIN'S NUTMEG CAKE

Laurie Colwin's famous nutmeg cake. The technique is a little different. This is a rich cake top over a cookie base. If you don't know Laurie check this out. http://www.scils.rutgers.edu/--esmith/colwin.html

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