Monday, December 23, 2019

Vegetarian Pinto Bean Sloppy Joes

This Vegetarian Pinto Bean Sloppy Joe recipe hits all of the buttons for a hearty satisfying cold weather comfort dish for both vegetarians and meat eaters.  The flavor profile is spot on and it has the same luscious consistency as the original beef version.  It's the perfect dish for these cold winter months.

I won't lie, there is a lot of chopping of vegetables involved.  But once you get into the dicing groove it goes pretty quickly, and once the carrots and onions are in the skillet you can start working on the garlic and red peppers, and so on, so much of the work is done during the cooking process.  And the end result is well worth the effort.
Home Cookin v9.76 Chapter: Beans and Vegetables
VEGETARIAN PINTO BEAN SLOPPY JOES
2 tablespoons grapeseed oil
2 medium carrots, diced
1 large white onion, chopped
4 cloves garlic, minced
1 large red bell pepper, diced
4 cups very thinly sliced green cabbage
1 Tbsp chili powder
1/4 tsp cinnamon
1/2 tsp allspice
1 tsp paprika
1 Tbsp Dijon mustard
1 Tbsp date or brown sugar
1 tsp salt
2 Tbsp apple cider vinegar
2 cups cooked drained pinto beans
12 oz passata or tomato sauce
3/4 cup water
2 Tbsp tomato paste
1 medium zucchini, chopped
1 cup corn, fresh or frozen (thawed)

Heat the oil in a large skillet over medium-high heat. Add carrots and onion; cook, stirring occasionally, for about 5 minuts. Add the garlic and red pepper and cook for another 3 minutes. Add the spices and cook until fragrant, about a minute. Add the cabbage and cook for another minute or two until the spices are evenly distributed.

Add tomato paste and cook for a minute, then add the water, apple cider vinegar and passata. Bring to a boil and let simmer for 15 minutes.

Add zucchini and bring back to a simmer then cook for 5 minutes. Add corn and beans and cook until heated through.

adapted from this Eating Well Magazine http://www.eatingwell.com/recipes/vegetarian_pinto_bean_sloppy_joe s.htmlrecipe found at Eating Well Magazine

exported from Home Cookin v.9.76 (www.mountain-software.com)

Monday, December 16, 2019

Baking Class: Sourdough Focaccia

I found this recipe for sourdough focaccia a few years ago and have been making it regularly ever since so I figure it's about time that I share it with you.  It is thicker, softer, and more bread-like than the Focaccia de Luciano I posted about here.  Both are delicious and I will sometimes make that one and sometimes make this one.  The Focaccia de Luciano is thinner and more crisp.  I think because of that it goes stle pretty fast and is best made when there will be enough people to eat it in one sitting.

This focaccia lasts a bit longer so it can be made when you know you might have leftovers on hand for a few days.  Both are delicious as is, or topped with herbs and/or cheese and other goodies.
Home Cookin v.9.73 Chapter: Breads and Muffins

SOURDOUGH FOCACCIA
Sponge:
275g (1-1/2 cups) active starter
1 cup water
1/4 cup olive oil
1 Tbsp honey
120g (1 cup flour)

Dough:
Sponge
1/4 cup olive oil
480g (4 cups) flour
2 tsp fine sea salt
2 Tbsp olive oil, plus about 2 Tbsp more for spreading over the top before baking

Combine the ingredients for the sponge in a large bowl.  Cover and let rise for a few hours until it is quite bubbly.  Add the rest of the ingredients and mix until a soft dough forms.

Turn the dough out onto a floured board and knead for 5 to 7 minutes, until smooth and elastic, adding more flour as needed.  The dough should be soft and slightly sticky.  Form into a ball and place in a greased bowl.  Cover with plastic wrap and let rise until doubled, about 1-1/2 hours.

Pour two tablespoons of olive oil into a rimmed half-sheet size (or two quarter size) baking sheet(s) and spread it evenly across the bottom(s).  Gently punch down the dough and then press it into the pan as evenly as possible.  Cover with a towel and let rise until doubled in size, about one hour.

After 30 minutes, preheat the oven to 450° F.  When the oven is ready, dock the dough lightly with the tips of your fingers.  Brush the top with olive oil and sprinkle with coarse sea salt.

Bake for 20 minutes, or until golden brown.  Remove from the oven and let cool for a few minutes before removing it from the pan.  Let it cool on a rack to your desired serving temperature.

Adapted from http://flouronmyface.com/2014/01/step-by-step-how-to-make-sourdough-focaccia.html

exported from Home Cookin v.9.76 (www.mountain-software.com)

Monday, December 09, 2019

Baking Class: Basic Buttermilk Biscuits

I have posted a biscuit recipe before but was never fully satisfied with it.  Although it made flaky biscuits, they were missing that quintessential biscuit texture and flavor but I did not know why.  And then I was recently looking for recipes to make them with my baking companion and I discovered that the recipe I had been using had eggs in it and many that I was seeing online did not.  So I tried it without the eggs and boom - there was that beautiful biscuit flavor I had been missing for so long.

These biscuits are easy to make and delicious.  I also learned a new trick for making them even flakier than I was getting with the folding method.  Instead of being folded they get cut into three pieces, stacked, rolled or patted, and then cut and stacked again two more times before being cut into biscuits.

If you are looking for a simple, classic biscuit recipe then look no further - this is the one!
Home Cookin v9.76 Chapter: Breads and Muffins
BASIC BUTTERMILK BISCUITS
2 cups (240g) all purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1 tsp salt
1/2 cup unsalted butter
1 cup cold buttermilk

Cut the butter into 32 equal pieces and place in the freezer for about 15 minutes.

Whisk together the flour, baing powder, baking soda and salt in a large mixing bowl. Add the cubed cold butter and cut it into the flour mixture with a pastry cutter or your fingers until the butter is the size of petite peas.

Preheat the oven to 450° F.

Make a well in the center of the flour mixture and add the cold buttermilk. Gently stir to combine until everything just comes together.

Place the dough onto a floured surface and work it gently into a ball. Pat it out into a rectangle approximately 1/2-inch high. With a sharp knife, cut the rectangle into thirds crosswise and stack the three layers. Pat it out into another 1/2-inch rectanble.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.

Cut out the biscuits with a 2.5- or 3-inch biscuit cutter, making sure to push straight down without twisting to ensure that they will rise. Place on a rimmed baking sheets so that they are touching each other.

Bake for 15 minutes, until the biscuits are lightly browned, turning the tray in the oven about halfway through. Start checking after about 12 minutes. Remove from the oven and allow to cool for a few minutes.

adapted from recipe found at https://www.livewellbakeoften.com/easy-buttermilk-biscuits/

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

Monday, November 25, 2019

Red Cabbage, Carrot and Basil Slaw


Greetings from Austin.  I am home for Thanksgiving and I thought I would share the recipe for this red cabbage and carrot slaw I made for a recent dinner with friends.  It's a refreshing change from the traditional mayonnaise-based slaw, with a nice Asian twist.

It makes a beautiful side for any meal and would be a great addition to your Thanksgiving spread if you are looking for something a little different from the usual T-day fare.
Home Cookin v9.76 Chapter: Beans and Vegetables
RED CABBAGE CARROT, AND BASIL SLAW
Dressing:
3 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
2 Tbsp sesame oil
1 medium shallot, diced
1 clove garlic, crushed or grated
2 Tbsp grated ginger
1/2 tsp sugar
1/4 cup grapeseed oil

Salad:
1/2 head red cabbage, thinly sliced
1 medium carrot, thinly julienned or grated
1/4 red onion, cut in thirds and thinly sliced
salt and pepper to taste
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/2 cup raw sunflower seeds for garnish (optional)

To make the dressing, combine the first seven ingredients and whisk together. Add the grapeseed oil in a continuous stream, whisking constantly.

Combine the cabbage, carrot and the red onion in a large bowl and season to taste with the salt and pepper. Add the dressing and mix well.

Refrigerate for at least one hour before serving. Remove from the refrigerator and bring to room temperature. Add the basil and cilantro just before serving.  Serve the sunflower seeds on the side to prevent them from getting soggy.

November 14, 2019

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

Monday, November 18, 2019

Fast and Easy Baked Chicken Thighs


I thought I would share with you what has become my standard baked chicken recipe.  It takes minutes to prepare and you can make rice and whatever vegetables or salad you want to go with it while it is baking.  You can use skinless if you prefer, but that is pretty much my favorite part of the chicken so I always use skin-on pieces and folks can remove it if they don't want to eat it.

This recipe offers a huge return of flavor for minimal effort.  I make it just about once a week.  Once you try it I am sure it will become a regular part of your dinner rotations as well.

Home Cookin v9.76 Chapter: Meat Fish and Eggs
BAKED CHICKEN THIGHS
6 to 8 bone in chicken thighs with skin
Salt and pepper to taste
1/2 to 1 tsp garlic powder
1 - 2 tsp paprika
1 - 2 tsp thyme

Preheat oven to 350° F.

Arrange chicken thighs in a single layer in a baking dish. Cover and cook for about 40 minutes, then uncover and cook for another 30 minutes, until the skin is crisp and the internal temperature registers 165° F.

Remove from the oven and let sit at least ten minutes before serving.

November 14, 2019

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

Monday, November 11, 2019

Baking Class: Artisan Sourdough No Knead Bread

I have been working on sourdough no-knead bread for a while and I think I have finally figured it out enough to get consistent results. Most recipes call for a small amount of starter proportionate to the rest of the ingredients but I had built up a sizeable starter for my fennel seed bread and did not feel like mixing and kneading the dough so I decided to turn it into a no-knead loaf instead.  I did not want to waste the additional starter.  I wondered what would happen if I used more starter and put it into the refrigerator immediately rather than letting it sit outside for hours.  I used this percentage method for calculating starter I found at Chocolate and Zucchini to calculate the amount of starter to use and went to work.

My first attempt was decent with a good crumb, but the crust was a bit soft.  The crumb was decent, however,  and I knew I was on the right path.
My next attempt yielded the result you see here.  The crust was crisp and chewy.  And the crumb was all that I could have hoped it would be!

An interesting note - I only had about a third of a cup of whole wheat flour (not sure how that happened!) so I added enough rye flour to make a full cup.  The result was delicious and I think I will keep that ratio in the future.  And of  course I will play with other flour combinations as well.

But this one is a keeper.  You mix the dough together and put it in the fridge for a couple of days, maybe take it out and fold it once, and then take it out and bake it.  It's as close to set it and forget it as an artisanal home-made bread can be.
Home Cookin v9.76 Chapter: Breads and Muffins
Artisan Sourdough No-Knead Bread
142 g starter
304 g water
120 g any combination of whole wheat or rye flour
229 g white bread flour
12 g salt

Combine the flours with the salt and whisk together.

Dissolve the starter into the water. Add the dry ingredients and stir to combine. Cover with plastic wrap and refrigerator for as little as overnight or as long as three days. If more than two days, remove from the refrigerate and bring to room temperature, then fold about 15 times. Cover and put back in the refrigerator until ready to bake, up to two days later.

When ready to bake, remove from the refrigerator and bring to room temprature. Fold the dough again 10 to 15 times, then transfer to a floured piece of parchment paper in a bowl. Cover with a towel and let rise until doubled, about one-and-a-half to two hours.

After about 45 minutes, place a Dutch oven with the lid on it into a cool oven and preheat it to 500°. When the dough has risen and you are ready to bake, remove the pot from the oven and carefully drop the dough into the hot pot. Cover and bake for 30 minutes. Remove the lid, lower the heat to 450° and bake for an additional 15 minutes.

Let cool completely on rack.

adapted from http://breadtopia.com/sourdough-no-knead-bread/

Monday, November 04, 2019

Chili-Style Pinto Beans

I made a batch of skillet cornbread last weekend for breakfast and had quite a bit left over for the rest of the week so I decided to make some pinto beans to eat with it.  I didn't feel like looking for a recipe so I decided to wing it.

I basically threw all of the ingredients into a Dutch oven, filled it with water, brought it to a boil and then turned it to a simmer and cooked it for a couple of hours until the beans were tender.  It turned out to be a great way to use up some vegetables that needed to be used sooner rather than later and was basically effortless.

I usually season my pinto beans with cumin, oregano and cilantro but adding different vegetables made me think about using a different seasoning so I added some of my DIY Chili Powder, which is made with cumin and oregano but also has quite a bit of paprika in it.  It made for a nice change from my usual flavor profile.

I split the cornbread and spooned the beans over it and topped the whole thing with avocado slices.  It made hearty, satisfying lunch and traveled well for the work week.

This dish is easy to throw together and is perfect for a chilly Autumn day.
Home Cookin v9.76 Chapter: Beans and Vegetables
CHILI STYLE PINTO BEANS
1/2 lb dry pinto beans, rinsed and drained
1/2 onion, chopped
3 cloves minced garlic
2 stalks celery, chopped
1 hot red pepper (such as a Barker's Hot Pepper or a Fresno Chili)
1 pickled jalapeno, or to taste
14 oz can of diced tomatoes
1 tsp kosher salt, or to taste
1 tsp ground cumin
1 Tbsp chili powder
1 Tbsp crushed oregano

Combine all of the ingredients in a medium size dutch oven and add enough water to cover the mixture by about three inches. Bring to a boil over medium heat then cover, lower to a simmer, and cook for about three hours, until beans are tender. Check every half hour or so and add water as necessary.

Remove the jalapeno, chop it, and then stir it back into the beans before serving.

20 October 2019

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

Monday, October 28, 2019

Marinated Whole Wheat Pasta and Vegetable Salad

I posted the recipe for this dish in May of 2006, not long after I first started blogging, in 2005.  For years it was a staple dish in my kitchen, and then as so often happens it fell by the wayside and I forgot about it.

And then I was looking for something to make for a mint and parsley themed potluck for my spice group and it popped into my head.

I am not a fan of those pasta salads that involve lots of mayonnaise and cubed cheese.  I liked the idea of this dish when I first ran across it because it features more healthful options.

You can find the recipe here in my original post.  The only difference this time is that the farmer's market did not have the broccoli that usually goes in this salad but they had kalettes, a cross between kale and Brussels sprouts.  I was pretty sure they would work just as well and indeed they did.

The other difference is that because it was a parsley and mint potluck I added some mint to the oregano and basil for the vinaigrette.

This dish is best if made ahead so the flavors have time to combine, which gives you plenty of time to plan ahead.  You do not have to use whole wheat pasta, but in my opinion it stays firmer in these kinds of dishes than regular pasta does.

Monday, October 21, 2019

Chioggia Beet and Fennel Salad

I made this version of my ubiquitous beet salad for the friends I had over for dinner the week before last.  (If you want to see more versions, enter "beet salad" in the Search This Blog window in the upper right corner.) It was the first time I had used Chioggia beets.  They are noticeably sweeter than red beets and made for a delicious salad.  I was somewhat disconcerted, however, that they did not turn all of the other ingredients red and so it did not look like my usual beet salad.

But it tasted just as delicious.  This is great to make for company as it actually tastes better if made the day before you plan to serve it and all of the vegetables have time to marinate and the flavors all come together.  And in my book there are few vegetables that combine as well together as beets and fennel.

How was it received?  Both of my guests asked for the recipe.  So here you have it!
Home Cookin v9.76 Chapter: Beans and Vegetables
CHIOGGIA BEET AND FENNEL SALAD
1 bunch Chioggia beets, boiled and sliced
1 large fennel bulb, trimmed, cored and thinly sliced
1/4 medum red onion, thinly sliced
2 large celerty stalks, sliced
1/2 cup toasted walnuts
2 to 3 Tbsp chopped fresh dill, or to taste
blood orange-infused olive oil for garnish (optional)

For the vinaigrette:
1/4 cup lemon juice or vinegar
1/4 cup olive oil
salt and freshly ground black pepper to taste

Combine the beets, fennel, onion and celery in a large bowl and toss together.

To make the vinaigrette, combine the lemon juice and olive oil in a small jar. Season with salt and pepper. Cover the jar and shake well until the oil and vinegar have emulsified.

Pour the dressing over the beet mixture and stir until everything is well coated with the vinaigrette. Add the dill and stir it into the salad.

Just before serving, drizzle the blood orange-infused olive oil and walnuts over the top of the salad.

10/8/2019
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Monday, October 14, 2019

Savory Cauliflower Cake

The subtitle of this post should be:  In Which I Learn to Make a Recipe As Written before I Start Playing with It.  It took me a few tries to perfect it, which basically involved moving closer and closer to the original.

For my first attempt I left out the roasted red pepper as I did not have any on hand and did not think it would make much of a difference.  The result was bland and all I could taste was the cauliflower.  Which was not bad, but why go to all the trouble of making it if that is all the flavor you are going to get?  I kept the cauliflower pieces on the large side, which contributed to that being the main discernible flavor.  But there was enough potential for me to try again.

For my second attempt I decided to add the roasted red pepper and used the baking powder that the recipe called for instead of the baking soda I accidentally used on the first version.  As you can see, it got a much better rise and the red pepper made it much more visually appealing.  It also added a welcome complexity of flavor.  I cut the cauliflower into smaller pieces but they were still on the large side.  I also did not cook the onions or the cauliflower enough so it was a little crunchy and not as cohesive as I thought it should be.  But I knew I was on the right track and decided to give it one more try.

For this last version, the only change I made was to increase the amount of caraway and coriander, and I used fresh dill instead of the dried dill I used in the original two versions.  The end result was a delicious, satisfying dish that works as a side dish or entree.

I would like to say that I have learned my lesson about not playing with a recipe until I've followed it as written.  But: old dog; new tricks.
Home Cookin v9.76 Chapter: Beans and Vegetables
SAVORY CAULIFLOWER CAKE
Servings: 6

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
1 Tbsp extra-virgin olive oil
1 medium onion, thinly sliced
1 tsp caraway seed, ground or crushed
1 tsp ground coriander
1/2 tsp crushed red pepper, or to taste
3/4 tsp salt, divided
3/4 cup garbanzo bean flour
1/4 cup all-purpose flour
1/2 tsp baking powder
6 large eggs
1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)
3/4 cup crumbled feta cheese
3 Tbsps chopped fresh dill, divided

Break the cauliflower into large florets and place in a microwave-safe casserole dish. Add a couple of tablespoons of water, cover, and cook on high for about four minutes, until the cauliflower is tender. (This can be done the day before the casserole is assembled and baked).

Once the cauliflower has cooled or just before putting together the rest of the dish, cut the florets into small pieces about the size of chickpeas.

Preheat oven to 350°F. Grease a 9-inch cake pan.

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring frequently, until it is tender and golden, 8 to 10 minutes. Stir in the caraway seed, coriander, crushed red pepper and 1/2 teaspoon salt and cook, stirring constantly, until fragrant, about one minute. Add the cauliflower and stir gently until it is well coated with the onion and spice mix. Cook for another 2 to 3 minutes to combine all of the flavors.

Combine the garbanzo bean flour, all purpose flour, baking powder and 1/4 teaspoon salt in a small bowl and whisk together. Crack the eggs into a large bowl and whisk together until they are well mixed. Add the dry ingredients and continue to whisk to combine and to elimiate any lumps. Stir in the roasted red pepper, feta and 2 tablespoons of the dill. Add the cauliflower mixture and comine. Spread the mixture evenly into the cake pan.

Bake until the top is golden and the cake is set, 35 to 45 minutes. Let cool to warm and remove from the pan. Serve warm or at room temperature, garnished with the remaining 1 tablespoon dill.

adapted from this recipe from Eating Well Magazine
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Monday, October 07, 2019

Braised Chicken Thighs with Marinated Artichokes

I bookmarked and saved this recipe a few years ago and recently had the opportunity to make it.  It was an unqualified success.  There is a little bit of work involved, as you sear the chicken thighs skin-side down before baking, but other than that it is a simple dish and even with that extra step I was able to make it for guests on a weeknight after work.  And if you really don't want to put in the extra effort of browning the skin I have it on good authority that you can skip that step and it will still turn out delicious.  So for company, I would take that extra step but when it's just for family I will most likely skip it.

But I will definitely be making it again.  For such a simple dish there is a large "wow" factor that makes it perfect for entertaining, as you can see in this photo, which I think looks just as good, if not better, than the original recipe!

The cooking juices are on the thin side so I served it over rice.  It was the right decision, although it would also be good with roasted new potatoes, I am thinking.


You can find the recipe here.  I pretty much followed it exactly as written.  If you do too you will not be disappointed.

Monday, September 30, 2019

Restaurant Review: Casa Yari, Logan Square, Chicago

Thought I’d give a shout out to Casa Yari, an amazing Puerto Rican/Honduran fusion restaurant in Logan Square. For just about every meat entree they also offer a vegeterian and a vegan version and it is all delicious and beautifully presented.  I first went with friends to check it out as a possible place for one of our Spice Group BYOB dinners.  The verdict was unanimous and we went for it.  And then we went back again for some folks who couldn't make that dinner.  And I plan to go again soon!  It's near the intersection of Fullerton and Kimball and not that difficult to get to with public transportation and again, it is well worth the effort.

These yucca fritters were amazingly delicious, with a light crunchy exterior and soft, pillowy interior.  There was just enough seasoning to enhance the taste without overshadowing the delicate flavor of the yucca.  It would be worth going there for these alone.

A lot of the food here is fried.  But it is all fried with such a delicate touch that it is not at all greasy.  It's not something I would want to eat every day for health reasons, but if it's going to be fried, this is definitely the way I want to go.

There were other appetizers we did not try that looked delicious as well.  I plan to rectify that situation the next time I dine there.


For the paladar, they offer a meat version (Chicken-Cheese (flour) and Shredded Beef and Potato (corn dough)) and a vegetarian version (Spinach-Cheese and Potato (flour), Bean and Corn (corn dough)).  Since there were vegetarians dining with us we opted for the vegetarian version, and both the flour and the corn dough empanadas were delicious.  Again, the exteriors were light and crisp and the interiors were full full of flavor.  Either the yucca fritters or the empanadas (or both) would make a meal in and of themselves.


The pastelon is the Chef's take on a Caribbean version of lasagna where the noodles are replaced with sweet plaintains.  They offer a beef, vegetarian, and vegan versions of this dish.  The vegetarian version was quite tasty, although I am not a huge fan of sweet plantain.  I much prefer the less ripe, savory plantain so I think I would have liked this better if it were made with unripe plantains.  But that did not seem to be a problem for anyone else.



And now for the piece de resistance.  I felt obligated to try their mofongo, a staple of Puerto Rican cuisine.  Although they offer a vegan version with jackfruit which was tempting, I had to go with the more traditional pork version.  It was full of garlic and savory plantain, and the pork was tender and flavorful, with beautifully crisp edges.

They get as many points for presentation as for flavor.  Every dish looked gorgeous and it was clear that great thought was given to how they should be presented.  All three times we went the service was exceptional and the atmosphere was warm and inviting.  For such well crafted, sourced and delicious fare it is wallet friendly, especially being BYOB.

If you are looking for something special you can enjoy on any occasion, you can't go wrong with Casa Yari.  I cannot recommend it highly enough.

Their hours vary from day to day and they are closed on Mondays and Tuesdays so be sure to check the schedule before you go.  The restaurant is small so I would recommend that you make a reservation.  From what I observed the three times I was there they have a booming takeout business.

Casa Yari
3268 W Fullerton Ave, Chicago, IL 60647
(773) 661-9546
Hours:  varied

Monday, September 23, 2019

Flatbread with Roasted Garlic, Caramelized Onions, Apricots and Goat Cheese

This is what I did with the Caramelized Onions, Roasted Garlic, and Garlic Herb Flatbread I posted about over the past few weeks.  I will admit that it is quite a bit of work but a lot of it can be done ahead of time and the end result is well worth the effort.

I made it for a potluck and forgot to take a picture of the finished product before I cut it up to take with me but you get the general idea.  The sweetness of the onions and apricots, the almost smoky depth of the garlic and the slightly salty savory goat cheese bring a luscious umami sensation to the bread.

You can use any kind of purchased flatbread if you don't have the time or the inclination to make your own.  It's really the toppings that make this so sublime.
Home Cookin v9.76 Chapter: Breads and Muffins
FLATBREAD WITH ROASTED GARLIC, CARAMELIZED ONIONS APRICOTS AND GOAT CHEESE

1 Garlic Herb Flatbread, or any purchased flatbreadOlive oil
1/4 cup dried apricots, chopped
1/4 cup sweet sherry
2 medium onions, caramelized
1 whole heads garlic, roasted, cloves separated and squeezed out of their wrappers
1 4-oz package plain or garlic & herb goat cheese
1/2 cup toasted walnuts

Place a baking stone in the oven and reheat it to 450° F. or, if you don't have a baking stone you can use a baking sheet.

Heat the sweet sherry and pour it ove the chopped apricots and let them steep while the oven is pre-heating. Drain and save the liquid for another use.

Spread olive oil over the flatbread. Spread the onions, garlic, apricots and goat cheese evenly over the tops of each piece.

Place two at a time (or as many as the stone/baking sheet will accomodate) and bake for 10 to 20 minutes, until the flatbread is crisp and the garlic, onions and cheese are browned. Remove from the oven and let cool for about 10 minutes, then cut each into 6 to 8 pieces as desired.

Repeat until all of the flatbreads have been cooked.
8/11/2019
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

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)
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