Tuesday, September 17, 2019

Baking Class: Garlic Herb Flatbread

I was looking for a flat bread recipe to use as the base for a roasted garlic, caramelized onion and goat cheese flat bread I wanted to make for a potluck.  A quick internet search yielded this recipe for garlic herb flatbread, which seemed prefect given the other ingredients.  I adapted it for sourdough so I wasn't sure what effect raw garlic might have and did not have time to roast the garlic, which I have heard reduces the possible impact that raw garlic can have on yeasted breads, so I used garlic powder instead.  I will roast the garlic for next time, though.

This flatbread is cooked in a skillet on the stove, which is a bonus in the summer as you don't have to heat up your kitchen by turning on the oven.  And it didn't take much time at all to cook the 6 pieces I made.

Next up:  how I made the Garlic Herb Flatbread with Roasted Garlic, Caramelized Onions and Goat Cheese.
Home Cookin v9.76 Chapter: Breads and Muffins
GARLIC HERB FLATBREAD
145g starter
228g water
12g salt
4g sugar
2 Tbsp olive oil
4 cloves garlic, minced, or 2 tsp garlic powder
2 Tbsp minced herbs
403g all-purpose flour

Mix starter and water in a large mixing bowl. Add the oil, salt, sugar, garlic and herbs and stir to combine. Add the flour a cup at time, mixing well with each addition, until a dough forms. Transfer the dough to a floured surface and knead until it is smooth and elastic, about two minutes. Place in a greased bowl, turning to coat. Let rise in a warm place for about an hour, until doubled.

Take the dough out of the bowl and divide into 6 or 8 pieces, depending on desired size. Place a damp towel over the dough and let rest for about 20 minutes.

Place a large cast iron over medium-high heat. Roll each ball of dough into a thin circle no thicker than 1/8 of an inch. Lightly greased the preheated skillet and place the rolled dough into the pan. Cook for about two and a half minutes, until light brown spots have formed. Flip and cook for two and a half minutes on the other side. Place on a plate and cover with a towel to keep warm. Repeat with the rest of the dough.

adapted from a recipe found at https://minimalistbaker.com/garlic-herb-flatbread/

exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Friday, September 06, 2019

Roasted Garlic

What can I say about roasted garlic?  Nothing that you don't already know.  It's sweet, mellow, loaded with umami, and makes just about everything better.  Here's how you do it:
Home Cookin v9.76 Chapter: Beans and Vegetables
ROASTED GARLIC
2 to 4 whole heads garlic
olive oil or butter

Preheat the oven to 400° F.

Remove some of the outer leaves of the garlic head and slice the top just enough so that the inside of each bulb is exposed. Wrap each head in foil and add about a teaspoon of olive oil or butter before closing it up.

Place each package in a custard bowl and place the custard bowls in a larger casserole dish, or if you are using enough heads of garlic you can nestle them against each other directly into the casserole dish.

Place the dish in the middle rack of the oven and roast for 30 - 45 minutes, until the heads are soft when the sides are pressed. Remove from the oven and let sit for about 20 minutes, then unwrap the packages. The cloves should be soft enough that you can squeeze them out of their individual skins.

8/11/2019

exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Wednesday, September 04, 2019

Caramelized Onions

How do you get perfect caramelized onions?  The key to caramelized onions is patience, my friends.  Patience has never been one of my strong suits, I must confess.  I hate waiting for water to boil.  Browning meat is torture.  I've ruined many a casserole by not letting the sauce thicken enough before adding it to the dish and putting it in the oven.  My bread often splits because I do not let it rise long enough.  I could go on but in all honesty I can't be bothered.

But I am working on it.  I am doing my best to be in the moment and let each moment flow from the moment before into the next moment.  It has not been easy, but it has its rewards.

Like with caramelized onions.  In order to get them really sweet and toasty brown you have to cook them over a low heat for a long, long time.  And when you think they are brown enough you have to cook them even longer.  I would say no less than thirty minutes, but it doesn't always take the same amount of time.

What I have learned is to get them started first thing and let them do their thing while I work on whatever else I am cooking and check on them every five to ten minutes or so.  I make sure to set the timer, though, so I don't forget about them.  I would suggest that you do the same.

Why go to all that bother?  Because caramelized onions are one of the beautiful things in life.  They add an incredible depth of flavor to soups, stews, casseroles and flatbread.  And having the patience to take the time to make them is a worthwhile endeavor.
Home Cooking v9.76 Chapter: Beans and Vegetables

CARAMELIZED ONIONS
2 large onions, slivered
1 Tbsp olive oil
1 Tbsp butter

Melt butter and olive oil (or any combination of fat equal to 2 tablespoons) in a large skillet over medium-high heat. Add the slivered onions and stir to make sure every sliver is well coated with the oil. Cook until the onions are extremely soft and well browned, which can take anywhere from 20 to 45 minutes. Stir occasionally to make sure the have a chance to brown evenly, adjusting the heat as necessary to make sure they don't burn.

8/11/2019

exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Monday, August 26, 2019

Corn Mango and Tomato Salad

So . . . you may have noticed that it's been a while since I posted.  Life.  Work.  Summer.  Did I mention life?

But as usual I have been busy in the kitchen so I thought I'd share a little something I threw together earlier this week from some fresh corn and tomatoes I got at the Green Market and a mango I had on hand and some scallions left over from a batch of fresh salsa I had made over the weekend.

A friend and I have been getting together to make bread so she can get familiar with the process.  It has been a ton of fun.  We started with Focaccia, then a Turkish flatbread, and then we made this Riga Rye Bread.   It came out really well and she said she couldn't wait to make avocado toast with it.  I just happened to have some avocados so I decided to do the same.  I had already made the salsa so it seemed like the perfect addition.

 And then I bought some fresh corn at the market and had one tomato left that I had brought the week before that needed to be used up so I looked around for an idea of how to use them.  And as soon as my eyes fell on the mango in my fruit bowl I knew exactly what I was going to do.  I had already removed the corn from the ears so I chopped up the tomato, mango, and scallion and threw them in a bowl with the corn. A quick seasoning with salt and pepper, a squeeze of lime juice, and a few tablespoons of olive oil finished it up quite nicely.


It was delicious in its own right but it took a delicious avocado salsa toast to the next level.

I toasted the rye bread and spread it with mashed avocado and then topped it with the Corn Mango and Tomato salad and then topped that with salsa.

In a word:  sublime.


Here's how I did it.
Home Cooking v9.76 Chapter: My Recipes
CORN MANGO AND TOMATO SALAD

2 cups corn kernels, fresh or frozen
1 medium tomato, seeded and chopped
1 medium mango, peeled, pitted and chopped
3 scallions, chopped
salt and pepper to taste
juice of 1/2 a lime
2 Tbsp olive oil

Combine the corn, tomato, mango and scallions in a medium size bowl and mix everything together. Add the salt, pepper, lime juice and olive oil and stir together well.

Garnish with salsa and/or cilantro, if desired.

8/22/2019
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Tuesday, May 14, 2019

Walnut Pesto Pasta with Broccoli and Mushrooms

One of the few things I have not yet made in my new kitchen is pasta.  It had been a while since I made it at my old place as well.  I am not sure what is going on there but I am sure there is some deep psychological issue needing to be resolved in order for me to make that pile of flour and eggs and start mixing it all together.  Or maybe I've just been busier than usual these past months.

By January I was jonesing for pasta - any pasta - so I decided to use some dried whole wheat rotini I had on hand to tide me over until I could get it together enough to make some.

I am trying to eat mushrooms and some kind of cruciferous vegetables every day as part of my vegecentric diet and happily enough both of those foods lend themselves well to pasta.  I thought they would pair well with pesto but I did not have any pine nuts.

I did have walnuts, though, so I decided to make a walnut pesto using a recipe from Saveur Magazine as the main base.  My neighborhood grocery store had beautiful fresh basil which was a blessing in the middle of January so I was all set.

I was pleased with the results.  The walnuts offer a more subtle flavor than the pine nuts which, while delicious, have a strong distinct flavor that dominates the dish and I was afraid it would overpower the broccoli and mushrooms as well.  The walnuts provided a smooth, rich undertone to the pesto that married well with the pasta and broccoli. 

While there will always be a place in my heart for traditional pesto, this walnut version makes for a nice change when you want other ingredients to have a chance to shine.

I cooked the broccoli just a little longer than I should have so it was a bit on the mushy side.  It did not detract from the overall flavor but next time I will make sure not to let it go over three minutes.

Home Cookin v9.74 Chapter: Grains Pasta and Potatoes
WALNUT PESTO PASTA WITH BROCCOLI AND MUSHROOMS

1-1/2 cups packed basil leaves
1/2 cup olive oil
1/3 cup toasted walnuts
1/4 cup finely grated pecorino
1/4 cup finely grated parmesan
2 cloves garlic
kosher salt and freshly ground black pepper, to taste
1 lb broccoli stems and florets
1 lb cooked mushrooms (here's how I cook mine)
1 lb whole wheat rotini or other short whole wheat pasta
grated parmesan, to garnish

 Bring a large pot of water to a boil.  When the water boils, add a large tablespoon of salt and then add the broccoli florets and stems to the pot.  Cover and turn off the heat and let it sit for 3 minutes.  Remove the broccoli with a slotted spoon to a bowl of ice water to stop the cooking.  When the broccoli is cool, drain and set aside.


Process the basil, walnuts, pecorino, parmesan, and garlic in a food processor until finely chopped.  With the power on, add the olive oil through the top feeder in a steady stream and process until it reaches your desired consistency.  Season to taste with salt and pepper.

 Bring the pot of water to a boil again and cook the pasta according to the package directions.  When it is done, reserve about a cup of the pasta water and then drain the pasta.  Do not rinse it.  Add it back to the pot over a low heat and add the broccoli, mushrooms, and pesto.  Combine all of the ingredients and cook until everything is heated through, adding some of the reserved pasta water to reach a smooth consistency.  Remove from the heat and serve immediately garnished with the grated parmesan.

walnut pesto recipe adapted from http://www.saveur.com/article/Recipes/Pesto-di-Noce-Walnut-Pesto

Tuesday, April 09, 2019

Duck Fried Rice

I met some friends for the Beijing Duck (Peking Duck to those of us who remember the days when most foreign city names were anglicized) earlier this week that is the off-the-menu specialty of Sun Wah BBQ restaurant on Argyle Street.  The duck was beautifully prepared and delicious.  First, the meat was carved off the breast and eaten with bao buns, and then the remaining meat was pulled off the carcass and stir-fried with rice or noodles (we chose noodles).  The third dish, a winter melon soup made from the carcass, had a tasty broth but the soup itself was a little bit meh.  But, it was not meh enough to detract from the other two dishes and was well worth it.  I would do it again.

There were only three of us with that whole duck, though, so there was a bit of meat left over.  We divvied it up and I went home with a leg, part of a wing, and a couple of breast slices.  It was more than enough for one serving but I didn't really have anything to go with it. I was describing the dinner to my friend at work and mentioned that they offered either noodles or fried rice with the meat they pull off the carcass and she said she would have opted for the fried rice instead of the noodles.  And just like that I knew what I was going to do with that duck.  I cooked the rice that night when I got home so it would have time for the grains to separate and dry out, and then the next night I put everything together and had myself a lovely meal of duck fried rice.

My friends and I decided we would happily do the Beijing Duck dinner again.  It would definitely be worth it if just to have the leftover duck so I could make some more fried rice.

I realize that duck is not something one has hanging around their kitchen every day.  This recipe would work just as well with chicken or pork.  You an also mix and match the vegetables as you desire; just add them from those take the longest time to cook first, up to those that only need a minute or two.
Home Cookin v9.74 Chapter: My Recipes
DUCK FRIED RICE
1/4 cup soy sauce
2 Tbsp sweet sherry
2 Tbsp rice or rice wine vinegar
2 Tbsp tomato paste (optional)
3 Tbsp peanut oil, divided
2 large eggs
2 Tbsp minced garlic*
2 Tbsp minced ginger*
2 medium carrots, diced
1 bunch green onions, greens and whites divided and chopped
1 can water chestnuts, sliced (app 4 oz)
1/2 cup frozen peas
1 cup cooked duck, pork or chicken, chopped
1 batch of cooked brown or white rice, preferably made at least one day before making fried rice
Toasted sesame oil

*or 2 Tbsp garlic ginger paste

Prepare all of the ingredients before heating up your wok or skillet and have them ready to be added t the pan.  Mix the soy sauce, sherry, vinegar and tomato paste together in a small bowl and set aside. 

Heat wok or large skillet until it is just starting to smoke. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg and cook, stirring constantly with chopsticks to break them up. Remove the eggs from the wok and set aside.

Add the remaining oil and add the garlic and ginger and let it cook for about 30 seconds. Add the carrots and cook for about 1 minute, then add about 1/4 cup of water and stir everything together. Cook, stirring constantly, until the water has evaporated and the carrots are just tender. Stirring constantly, add the onion whites and cook for another minute, then the water chestnuts and cook for another minute and then the peas. Cook for another minute or so until everything has been thoroughly heated. Add the duck or chicken and cook for another minute or two, until it is thoroughly heated.

Add the rice and cook, still stirring constantly, until the pieces have separated and the rice has been heated through. Add the soy sauce, sherry, vinegar and tomato paste and stir it into the rice mixture until well blended.

Remove from the heat and add the chopped greens from the onions. Taste and add more soy sauce of desired. Stream a scant of the toasted sesame oil over and serve while still hot.

4/5/2109
Exported from Home Cookin v9.74 (http://www.mountainsoftware.com/homecook.php)

Tuesday, January 29, 2019

Who Knew? Chile Relleno Taco

For many years the criterion on which I judged any Mexican restaurant was their chile rellenos and I would order them if they were on the menu.  Most of them were decent but none really stood out.

And then I saw the chile relleno taco at Taqueria San Juanito, the Mexican restaurant right around the corner from my new apartment.  I couldn't imagine what it could be so of course I had to order it.  I took it home along with the taco al pastor I ordered and opened it up to see what it could possibly be.

And as you can see by the photo above, it is a full chili relleno sitting on two corn tortillas.  I don't know what I was expecting - maybe some kind of deconstructed version - but there it was in all its glory.

And it was delicious.  I didn't really need the taco al pastor but it was tasty too so I ended up eating them both anyway.

I didn't know this was a thing although a friend told me she has seen it on other menus around the city.  If that is the case I am all for it.  The breading was crisp and not too greasy and the tortillas, which are hand made, were thick and soft and delicious.

If you ever see a chile relleno taco on the menu do yourself a favor and order it.  You will not be disappointed.

Thursday, January 24, 2019

Sweet Potato and Tomato Posole

I was looking for something new to do with pinto beans as it has been a while since I have used them.  I eat a lot of red lentils because they are so easy to prepare and a lot of chickpeas because I like them so much and they are so versatile.  Pinto beans, not so much.  They were ubiquitous in the parts of Texas where I grew up and until black beans arrived on the scene in the late '80s were the only beans I ever ate other than doctored up Van Camp's Pork and Beans.  (And the only reason those tasted good was because of the massive amounts of ketchup and brown sugar I added to them.)

Although I do not often cook with them, I still pretty much always have some dried pinto beans on hand and now that the weather has turned cold and soup and stew season is full upon us I decided it was time to cook some up in a nice hearty winter dish.  I had my eye on a recipe for a sweet potato and pinto bean soup that intrigued me because it called for basil, an herb with which I do not usually associate sweet potatoes and pinto beans.  So I decided to make it.

Imagine my surprise when I could not find any decent basil at any of my usual grocery stores here in Chicago in the dead of winter.  This led me to reconsider, and I decided maybe I would make that dish in the summer when there is plenty of fresh, beautiful basil on hand.

I then turned to another recipe I have been eying for a while that uses pinto beans.  The recipe actually calls for butternut squash, but I had already bought the sweet potato so I decided to go with that.

And it worked out beautifully.  I used my home-made chili powder which has no heat so I added half a teaspoon of cayenne which added the perfect amount of heat for me.  I used chicken broth since I had some in the freezer but I would normally use vegetable broth since I always have that on hand.

The relatively short cooking time leaves the flavors of each ingredient intact while at the same time bringing them all together for a bright, fresh flavor.

A batch of Skillet Cornbread provides the perfect accompaniment.  Add a green salad and you have a perfect meal.

Home Cookin Chapter: Soups and Stews
SWEET POTATO AND TOMATO POSOLE
1 28-oz can diced tomatoes
2 Tbsp grapeseed oil
1 medium red onion, chopped
4 cloves garlic, minced
2 Tbsp chili powder
1/4 to 1/2 tsp cayenne, or to taste
1 large sweet potato, peeled and diced
1-1/2 cups chicken or vegetable broth
1 15-oz can white hominy, draind and rinsed
1 lb cooked pinto beans, drained, or 1 15-oz can, drained and rinsed
diced avocado, for garnish
chopped fresh cilantro, for garnish

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the chili powder and cook, stirring, for about 30 seconds.

Add the sweet potato, broth, hominy, beans and tomatoes. Bring to a boil then lower to a simmer. Cover and cook, stirring occasionally, umtil the sweet potato is tender, 25 to 30 minutes.

Serve with avocado and cilantro.

adapted from Eating Well November/December 2012 http://www.eatingwell.com/recipes/butternut_squash_posole.html

Exported from Home Cookin v9.73 (http://www.mountainsoftware.com/homecook.php)

Monday, January 07, 2019

Baking Class: Lahmacun (Flat Bread with Lamb and Tomatoes)

Lamb and cinnamon is one of my favorite flavor combinations.  So when I came across a recipe for a flat bread with lamb and tomatoes with cinnamon (Lahmacun) in Saveur Magazine I knew I had to try it.  And it did not disappoint.  It is perfect for a light meal or snack and makes an impressive party treat.

Both the dough and the meat sauce come together easily and can be made ahead and refrigerated for a day or two.  It's a little bit of a production to roll out and top the dough but well worth it.

And as good as the sauce is on the flatbread, it would be just as good on its own over eggplant, sweet potatoes, or other vegetables.  It's a winner either way.
Home Cookin v9.73 Chapter: Breads and Muffins
LAHMACUN (FLAT BREAD WITH LAMB AND TOMATOES)
 
Sourdough Version:
72 g starter
204 g flour
1 tsp sugar
152 g water
1-1/2 teaspoons kosher salt, plus more

(For the non-sourdough version click here)

Topping:
1/4 cup extra-virgin olive oil
3 tablespoons tomato paste
1 tablespoon minced flat-leaf parsley
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
3 ounces ground lamb
2 cloves garlic, minced
1 plum tomato, grated
1 small onion, grated
1 Tbsp dried mint

Combine the starter, flour, sugar, salt and water in a large bowl and stir to form a dough. Transfer the dough to a lightly floured surface and knead until smooth, about 6 minutes. Place in a lightly oiled bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour.

Punch down the dough and divide it into 4 pieces. Roll each piece into a ball and place them onto a floured baking sheet. Cover with a damp towel and let rise until doubled, about 45 minutes.

While the dough is resting combine the oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon in a medium bowl and stir vigorously with a fork. Add the lamb, garlic, tomatoes, onions, chilies and salt and mix well. Set aside.

Put a pizza stone or an inverted rimmed baking sheet in the bottom third of oven and heat oven to 475°.

Roll each ball of dough into a 10-inch disk. Brush off excess flour and transfer each one to a piece of parchment paper. Spoon three to four tablespoons of the topping onto the dough and using your fingers or an offset spatula, spread it evenly to the edges. Season with salt.

Hold the parchment paper by its edges and transfer it to the baking stone or upside down baking sheet. Bake until the dough is golden brown and the topping is cooked, 6 to 8 minutes.

Serve warm or at room temperature.

adapted from Saveur Number 132
http://www.saveur.com/article/Recipes/Flat-Bread-with-Lamb-and-Tomatoes-lahmacun

Exported from Home Cookin v9/73 (http://www.mountainsoftware.com/)
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