SPICY PEANUT NOODLE DRESSING AND DIPPING SAUCE

I really, really enjoyed this sauce. I put it on my

maifun

noodles with some stir fry. It will work for about two servings of

maifun

noodles. Anything more would be loose the peanut taste. I will be making some

egg rolls

and using this as a dipping sauce this weekend.

This peanut sauce can be made not spicy. This part is really up to you. As well as the salt content. That's the beauty of making your own food. I originally made my own peanut butter and never added salt. I ended up adding extra soy sauce to make up for it.

Quick notes:

Makes 2 servings for maifun noodle sauce

Can be thinned out with more hot water.

SPICY PEANUT NOODLE DRESSING AND DIPPING SAUCE

2 large garlic cloves ( pressed or minced)

1/3 to 1/2 c hot water

1 to 1 & 1/2 TBS soy sauce

1/2 cup peanut butter

2 TBS red miso (or white)

1 to 1 1/2 TBS spicy Thai chili or chili powder to taste

2 to 3 TBS lemon juice

1/4 c green onion (chopped) optional

Measure and mix all ingredients in a bowl with a fork or a whisk. Serve immediately or refrigerate up to 5 days.

My little sister made bread and I wasn't there to eat it. She has a blog called Made Purely From Scratch where she bakes and my mouth waters. The idea of having bread & butter takes me back to my grandma in Poland where she makes her own butter. When I visited I tried to make her show me how but she just made some prior to my visit. Back to bread.

I changed this recipe a little bit as I didn't want a flat bread as much as I wanted a nice round loaf. I got Beard on Bread by James Beard from my best friend for my birthday and it was about time I put it to good use. Maybe this wasn't the recipe to go with for my first time but the sound of rosemary was too attractive. I already made this twice as it was a big hit with my boyfriend.

The bread ends up being 7" in diameter. I used store bought dry rosemary & it works well. First time I use fresh rosemary that had dried out in the fridge and could feel it as I chewed. Not something i wanted. Store bought dry rosemary worked better. In the photo you can see I added an asiago cheese to the dough and it..did...noting..to...help..the..taste. It just sat there. I omitted the cheese the second time I made it.

Rosemary Bread

Adapted from : Beard on Bread, James Beard (1973, Alfred A. Knopf)

1 c. whole wheat flour

1 1/2 c. white flour

1/2 tsp. salt

3/4 tsp. active dry yeast

1 c. warm water ( 100 - 115 degrees)

2 tbs. rosemary

3 garlic cloves, sliced

Combine flour, salt, yeast in a mixing bowl. Add water and mix well. If using your hands be ready for some sticky fingers. Turn dough onto flowered surface and kneed for 15 min adding the rosemary & garlic as you knead. Form into a ball & place into lightly oiled bowl. Cover with towel and place in a warm spot for 1 to 1 1/2 hours.

Knead dough once more & back to rise again for 1 - 1 1/2 hours. The original recipe call to roll dough out into 1/2 inch thickness. I just punched down slightly & left it be. Place dough on oiled cooking sheet (I used my cast iron pan) & coat the top with a little bit of olive oil. Bake for 30 - 45 min until slightly browned. Original recipe called for 15 min if you are going for a flat bread.

Goes well with: Olive oil with garlic & crushed red peppers