Mama Green's Cookbook

(Jamie Geller)

INGREDIENTS

• 3 cups water
• ½ cup pearl barley
• ½ cup wheat berries
• 2 tablespoons Kikkoman® Soy Sauce
• 1 tablespoon Kikkoman® Rice Vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon silan (date syrup)
• 1 garlic clove, crushed
• ½ cup sliced grapes
• ½ cup fresh or dried figs, sliced
• ¼ cup chopped olives
• 1 cup chopped parsley
• Garnish: Pomegranate arils, chopped parsley

PREPARATION

1. Bring water, barley, and wheat berries to a boil. Simmer, covered, for 45 minutes.
2. While barley is cooking, whisk together soy sauce, rice vinegar, oil, silan and garlic in a small bowl and set aside.
3. Drain any excess water from barley and wheat berries and immediately dress with soy sauce dressing.
4. Toss with grapes, figs, olives and parsley.
5. Garnish with pomegranate arils and additional parsley leaves. 

Ingredients

• 4 cups (480g) King Arthur Unbleached All-Purpose Flour
• 1 cup (96g) King Arthur Organic Pumpernickel Flour*
• 2 tablespoons (11g) black cocoa, for dark pumpernickel color
• 2 1/4 teaspoons (14g) table salt
• 2 teaspoons instant yeast
• 1 3/4 cup + 2 tablespoons (425g) water, lukewarm
• 2 teaspoons caraway seeds

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.
2. Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
3. Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.
4. Place the shaped loaf onto parchment-lined sheet pan or pizza peel–sprinkle flour on parchment
5. Let the loaf rise for 60 to 90 minutes, until it’s almost doubled in size.
6. Preheat the oven to 425°F.
7. lightly sprinkle boule with sifted flour
8. Slash the loaf diagonally in several places.
9. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F.
10. Remove the bread from the oven, and transfer it to a rack to cool completely.

• Four 1/2-inch-thick slices of peasant bread, halved diagonally
• 5 tablespoons extra-virgin olive oil
• 1 1/2 pounds white mushrooms
• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 1 large garlic clove, minced
• 1 teaspoon chopped thyme
• 3 tablespoons water
• Salt and freshly ground pepper
• 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
• 1 tablespoon chopped parsley

1. Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
2. Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
3. Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serv

Ingredients

Crumb Topping

• 1 cup all-purpose flour 
• ⅔ cup granulated sugar 
• ¼ teaspoon kosher salt 
• ½ cup cold butter, cubed 

Cake

• ½ cup chopped crystallized ginger
• 1 ½ teaspoons baking powder 
• ½ teaspoon kosher salt 
• ½ teaspoon ground cinnamon 
• ¼ teaspoon baking soda 
• 2 cups plus ½ Tbsp. all-purpose flour, divided, plus more for skillet 
• ¾ cup butter, softened 
• ½ cup granulated sugar 
• ½ cup packed light brown sugar (all I had was dark and it was fine)
• 2 large eggs 
• 1 ½ teaspoons vanilla extract
• ½ cup sour cream
• 1 cup fresh blueberries (from 1 [6-oz.] container)
• Vegetable shortening, for greasing pan

Directions

1. Prepare the Crumb Topping: Stir together flour, sugar, and salt in a medium bowl; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover; chill until ready to use. THIS IS VERY IMPORTANT… WILL MAKE IT MORE CRUMBY1
2. Prepare the Cake: Preheat oven to 350°F. Combine crystallized ginger, baking powder, salt, cinnamon, baking soda, and 2 cups of the flour in a food processor; process until ginger is very finely chopped and mixture is well combined, about 2 minutes. Set aside.
3. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 minute. Gradually add granulated and brown sugars; beat until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla, 10 seconds. With mixer running on low speed, gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture, beating until just combined after each addition.
4. Toss together blueberries and remaining ½ tablespoon flour in a bowl. Gently fold blueberry mixture into batter. Spoon into a greased (with shortening) and floured 10-inch cast-iron skillet or oven-proof skillet (at least 2 inches deep). Smooth batter into an even layer using an offset spatula. Sprinkle evenly with Crumb Topping.
5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Transfer to a wire rack. Cool 30 minutes to serve warm, or cool completely, about 1 hour.