tag:blogger.com,1999:blog-54195544266794465332024-03-19T04:18:14.505-07:00Fare Judgement(n) fare: the food and drink that are regularly served or consumed
(n) judgement: an opinion formed by judging somethingLenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.comBlogger268125tag:blogger.com,1999:blog-5419554426679446533.post-19503809555528215862021-11-07T12:06:00.000-08:002021-11-07T12:06:15.258-08:00Lamb Shanks <div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1F7eKTNtdS-o02wYzXywis6f96YITi4hi" alt="https://drive.google.com/uc?export=view&id=1F7eKTNtdS-o02wYzXywis6f96YITi4hi" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div><br></div><div>4 lamb shanks, trimmed</div>4 cloves of garlic, sliced<div>10 prunes</div><div>1 tsp cinnamon</div><div>1 tsp cumin</div><div>2 tbsp olive oil </div><div>2 cups of Malbec</div><div>1 can of tomato paste</div><div>2 sprigs of mint</div><div>1/2 cup of feta </div><div>1/2 cup of pomegranate quills </div><div>1 cup water </div><div>Salt + pepper </div><div><br></div><div>Roast your shanks on all sides, about a minute per side. Season with salt and pepper.<br>In a pressure cooker, sauté sliced garlic cumin and cinnamon on olive oil for about a minute. Cancel the sauté function, add wine, water and prunes. </div><div><br></div><div>Add in your shanks; don’t worry if some parts of the shanks are not fully immersed in the liquid. Pressure cook on high for one hour, and slow release for 20 minutes. </div><div><br></div><div>Remove shanks into a serving plate. Mix a can of tomato paste into the created stock. Season to taste with salt. Pour the sauce over the lamb shanks. </div><div><br></div><div>Sprinkle with pomegranate quills, feta cheese and mint.</div><div></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-31446655639513305332021-04-24T04:58:00.000-07:002021-04-24T04:58:05.341-07:00Ramp Wrapped Dover Sole in Tequila Butter <div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrS-fQm44H7cTdzF6eRA8keWOeQ7a-MJ4cYGroNmHp722HpnupGZ-qaWZQRjiGOABNPcfdoxs2mqjbJ_Y-jp7bARJ1YMhQELDdVNM3mkpSqmU8Xyplhj1ASssicl_sRdaLcHkV1eY3Ds/s640/blogger-image-1705194576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrS-fQm44H7cTdzF6eRA8keWOeQ7a-MJ4cYGroNmHp722HpnupGZ-qaWZQRjiGOABNPcfdoxs2mqjbJ_Y-jp7bARJ1YMhQELDdVNM3mkpSqmU8Xyplhj1ASssicl_sRdaLcHkV1eY3Ds/s640/blogger-image-1705194576.jpg"></a></div><br></div><div>It's been a very long winter, and despite the unnaturally cold April day, spring is still here. Ramps were for sale...even though they looked a little sad, I decided if I cooked with them, I am going to will warm weather to get here.</div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7a4oWPiszyQocNH9UZyGNrTClsDvFvipFbaa54W1ftafOhBOP6kzNNoHq8u2magjPUC7qXlZmcCvNg1YgAEsljvxNRYbHtiZp0dpP9d6pTeJCvXwW1SGOCuRXVdUFpzc99-_0PvoWnPk/s640/blogger-image-1114457127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7a4oWPiszyQocNH9UZyGNrTClsDvFvipFbaa54W1ftafOhBOP6kzNNoHq8u2magjPUC7qXlZmcCvNg1YgAEsljvxNRYbHtiZp0dpP9d6pTeJCvXwW1SGOCuRXVdUFpzc99-_0PvoWnPk/s640/blogger-image-1114457127.jpg"></a></div><br></div><br></div>7-10 ramps<div>1 lb Dover sole filets</div><div>1 tbsp butter</div><div>1 tbsp olive oil + 1 tsp</div><div>1 tbsp lemon juice</div><div>1/4 c tequila </div><div>Salt + pepper</div><div><br></div><div>Season sole filets with salt and pepper on one side. Sprinkle with 1 tsp of olive oil and roll them up. Rinse and trim off the leaves off the ramps. Reserve the staulks. Wrap each fish roulette with a leaf, tucking the ends under each other. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheORQay5RK6d1uOeB75YJL4zuKg4ppx4uX9vNVV1u94L_a7XKuA3egTX-JBIaCymA4JXGb4LnTfH-dj485SJZIjzpGxFleEvt9JnM-kjbBoIkN3sBjwNgxOr4Xk-G4FcFVvYdCG6GZ1uk/s640/blogger-image--501967762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheORQay5RK6d1uOeB75YJL4zuKg4ppx4uX9vNVV1u94L_a7XKuA3egTX-JBIaCymA4JXGb4LnTfH-dj485SJZIjzpGxFleEvt9JnM-kjbBoIkN3sBjwNgxOr4Xk-G4FcFVvYdCG6GZ1uk/s640/blogger-image--501967762.jpg"></a></div><br></div><div>Place rolls, seam down, on a preheated pan with olive oil and butter. Turn heat to low and cook the fish about 7 minutes. Adding the tequila and lemon juice after about a minute. Cooking time may vary if your filets are bigger.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTztLAI8pWjkG9JVd9TnQh_SIf0QYx8rhc8dIRqX11zR1EFtulCIFzPIpBt9_z-QJX9HHWwBKy9ugBRPc-vZ3wDscSCBy1haUL6EQDcEHHlJna-mm1TQP6uHCZS1Oa5SeoVvEdAlwRDRk/s640/blogger-image--537815042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTztLAI8pWjkG9JVd9TnQh_SIf0QYx8rhc8dIRqX11zR1EFtulCIFzPIpBt9_z-QJX9HHWwBKy9ugBRPc-vZ3wDscSCBy1haUL6EQDcEHHlJna-mm1TQP6uHCZS1Oa5SeoVvEdAlwRDRk/s640/blogger-image--537815042.jpg"></a></div><br></div><div>I served this with pan roasted radishes, about 5 min on medium- low heat, sprinkled with chopped ramp staulks.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWrx0ct4vF2IuaC9rjXzuBhOIukfIQye51IUwnG1PZ1x43TGypka6ht3etm9F8SY4TWzpnuVXBpdFU9dk7HSurB6pGiXBbuqg8AlUQiChyNnSXy64zl2YkpPA_xvh-bForXjcr0i5asI/s640/blogger-image-119315255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWrx0ct4vF2IuaC9rjXzuBhOIukfIQye51IUwnG1PZ1x43TGypka6ht3etm9F8SY4TWzpnuVXBpdFU9dk7HSurB6pGiXBbuqg8AlUQiChyNnSXy64zl2YkpPA_xvh-bForXjcr0i5asI/s640/blogger-image-119315255.jpg"></a></div><br></div><div><br></div><div><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-74904885910173085722021-02-27T08:42:00.000-08:002021-02-27T08:42:20.727-08:00Thanksgiving Dinner<span style="font-size:85%;"><span style="font-size: 85%; -webkit-text-size-adjust: 100%; display: inline !important;">I have a confession to make. I don't like turkey. It's not personal. I just prefer dark meat to white meat, which is not a favorable proportion in my favor when it comes to turkey.</span><br></span><span style="font-size:85%;"><br>This year it was I who volunteered my house for the Thanksgiving dinner and thus had to make the sacrifice to the Mayflower "gods" and make the white meat monster. Having never made turkey, I did some research and came across the following: a) people are secretly scared of the turkey in fear if drying it out, b) every recipe I came across attempts to flavor the impermeable layer of white meat, and c) there are ALWAYS leftovers. I ordered a fresh (read: not frozen) turkey hen because it was smaller then the tom. I didn't marinate or brine the bird. Instead, I made a rub of mayo, Dijon & spicy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mustards</span> and orange juice concentrate, which I slathered on the inside and outside of the bird after seasoning with kosher salt and black pepper. To guarantee the turkey would be moist, I injected about a cup of orange juice concentrate mixed with chicken broth into the bird and stuffed it with quartered apples, which I discarded after the turkey was done (I didn't want to risk them still not being cooked through). The 13lb bird was in the oven at 350 for 3 hours, covered for the first hour and half with foil. I was basting every 20 minutes or so. I noticed that the juices in the pan were drying out so I added apple juice as needed to make sure there was plenty of moisture in the oven. I turned up the temp to 375 in the last 15 minutes to crisp up the skin.<br><br><br><span style="font-weight: bold;">Fennel, Parsnip, Apple and Onion Stuffing</span><br></span><ul><li><span style="font-size:85%;">1 Country Boole bread; cut into 1 inch squares (I removed the top and bottom crust, but left the sides)</span></li><li><span style="font-size:85%;">1 large fennel, sliced into thin wedges and separated into strips</span></li><li><span style="font-size:85%;">2 peeled parsnips, cut into 2 inch strips</span></li><li><span style="font-size:85%;">2 Spanish onions, chopped into half-rings</span></li><li><span style="font-size:85%;">3 strips of bacon</span></li><li><span style="font-size:85%;">2 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mitzu</span> apples, peeled and chopped into apple pie sized pieces</span></li><li><span style="font-size:85%;">2 tbsp olive oil</span></li><li><span style="font-size:85%;">3/4 cup of low sodium chicken stock</span></li><li><span style="font-size:85%;">1 large egg</span></li><li><span style="font-size:85%;">3 tbsp of heavy cream</span></li><li><span style="font-size:85%;">salt</span></li><li><span style="font-size:85%;">pepper</span></li></ul><span style="font-size:85%;"><br>Toast bread cubes at 300F for 15-20 minutes and let cool. Coat fennel and parsnip in olive oil and salt to taste. Roast at 350F for 35 minutes, turning several times to caramelize the vegetables. Add chopped apples coated in olive oil on top of fennel and parsnip and roast an additional 15-20 minutes until apples are just tender. In a pan roast the bacon strips in some olive oil, once the bacon begins to curl, add in the onions and cook until golden. Discard the bacon (or make a great breakfast omelet, which is what I did). Mix the bread cubes, roasted vegetables and onions in a 9 inch pan. In a bowl, whip the egg with the heavy cream just until mixed and add in the chicken stock. Pour the contents of the bowl evenly over the mixed bread/veggies. Let stand for about 1 hour in the refrigerator. If you like the stuffing warm, as I do, put the pan into the oven 20 minutes before sitting down for dinner at 350F. Enjoy!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKJYtiV0f7T6LXYR-WmZKJ4cAvAWA2cDNppsTYrYy-Afd0j6E6ji8YJJE71JSqUEMBIIHVBOgYnDLxQp1lLOrnHDJ531RiOIYNEmFoOa73ICVrQWW3xvjayQfcgQEBon-LV_Vl9yTubw/s1600-h/IMG_1469.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: auto; height: auto; max-height: 80%; max-width: 80%;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKJYtiV0f7T6LXYR-WmZKJ4cAvAWA2cDNppsTYrYy-Afd0j6E6ji8YJJE71JSqUEMBIIHVBOgYnDLxQp1lLOrnHDJ531RiOIYNEmFoOa73ICVrQWW3xvjayQfcgQEBon-LV_Vl9yTubw/s400/IMG_1469.JPG" alt="" id="BLOGGER_PHOTO_ID_5274905239523819906" border="0"></a><br></span><span style="font-size:85%;"><br><span style="font-weight: bold;">Fig and brie bites</span><br>Layer half of a dried fig, a slice of brie and deep-fried, canned onions (such as French's). In a saucepan, reduce on slow heat some balsamic and brown sugar until it thickens. Pour the cooled sauce over the bites.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApC4u2HEfZS6K0a2WPtGj-HRajImqzlQ-X7LoKXxEfva5F7Zu8RtPcG3vPWbzgzVuI4XF3PD1Qf-dx7e8VK5mamzsRPzcM69oqXzNfAj2wEe0pL0qMDL03sjZ4z776ORmejqRRIWaenw/s1600-h/IMG_1480.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: auto; height: auto; max-height: 80%; max-width: 80%;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApC4u2HEfZS6K0a2WPtGj-HRajImqzlQ-X7LoKXxEfva5F7Zu8RtPcG3vPWbzgzVuI4XF3PD1Qf-dx7e8VK5mamzsRPzcM69oqXzNfAj2wEe0pL0qMDL03sjZ4z776ORmejqRRIWaenw/s400/IMG_1480.JPG" alt="" id="BLOGGER_PHOTO_ID_5274905250615936834" border="0"></a></span><span style="font-size:85%;"><span style="font-weight: bold;">Goat cheese and pomegranate balls</span><br>Mix goat cheese with buttermilk until the mixture is pliable but still holds its shape. Mix in chopped thyme, cracked green peppercorns and ripe pomegranate seeds (make sure there is plenty of them so that there is at least ~5 in each ball). Form 3/4 inch balls and refrigerate before serving. Serve with pumpernickel bread or Melba toasts.<br><br><span style="font-weight: bold;">Cranberry sauce</span><br></span><ul><li><span style="font-size:85%;">1 bag of cranberries</span></li><li><span style="font-size:85%;">1 tbsp balsamic vinegar<br></span></li><li><span style="font-size:85%;">1 tbsp port</span></li></ul><span style="font-size:85%;">Cook fresh cranberries in 1 cup of water until they burst. Turn down the heat to low and let them cook down and thicken until desired texture. Cool and add in the vinegar and port.<br><br>What's next? Leftover turkey <span class="blsp-spelling-error" id="SPELLING_ERROR_2">panini</span> of course, stuffing waffles, and cranberry chutney...<br></span>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-66673633718748564152021-02-27T07:40:00.001-08:002021-02-27T07:40:31.612-08:00
Dutch Baby PancakeDisclaimer: This is not my recipe, and is highly addicting. <div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1CniOy_gpTPl0H6MML3litXYajuhQGY54" alt="https://drive.google.com/uc?export=view&id=1CniOy_gpTPl0H6MML3litXYajuhQGY54" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div>3 eggs</div><div>1/2 flour</div><div>1/2 milk (plant milk also works)</div><div>1 tbsp sugar</div><div>1/2 tsp vanilla </div><div>4 tbsp butter</div><div><br></div><div>Preheat oven to 425F. Blend everything except the butter until uniform. Add butter into an ovenproof pan and place in the oven until it melts. Pour your batter into the pan. Return to the oven for 20 minutes. Turn heat down to 300F for an additional 5 minutes. </div><div><br></div><div>Remove carefully and top with powdered sugar or cinnamon. Or go crazy and use both. </div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-53058952339211922222021-02-23T17:59:00.000-08:002021-02-23T17:59:38.557-08:00Earl Grey Skillet CakeThis idea came about in the attempt to use a pretty full leaf tea I got as a gift in more ways then hidden in a steeping teapot. <div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1gC5AUnBnj_qzr5hOr40AgS3JleGYxWfT" alt="https://drive.google.com/uc?export=view&id=1gC5AUnBnj_qzr5hOr40AgS3JleGYxWfT" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div>I used an 8” cast iron skillet. </div><div><br></div><div>1 stick of butter (8 tbsp)</div><div>1/2 c sugar</div><div>1/4 c brown sugar</div><div>1/2 c heavy creme</div><div>2 eggs</div><div>1.5 c flour</div><div>1/2 c chocolate chips</div><div>1/2 c marshmallows </div><div>1 tsp vanilla</div><div>2 tsp baking powder </div><div>1 tsp of full leaf tea</div><div>2 drops of bergamot oil</div><div>Pinch of salt</div><div><br></div><div>In a standing mixer, cream together sugar and butter. If you plan ahead, let the tea steep in the cold cream for a few hours (right in the fridge). Add all the other ingredients one at a time mixing on medium speed. Transfer into a buttered cast iron skillet. Decorate the top with some tea leaves (in my case there were some cornflowers and tea rose mixed in). Bake at 350F for 40 minutes. </div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-14138354747470386902021-02-22T16:23:00.001-08:002021-02-22T16:23:16.545-08:00HalvaI grew up eating halva. It was always a colorful section of the bazar with nuts and seeds, and lots of samples. <div><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"><br></span></div><div><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">Until last week’s brilliant idea to make it, I didn’t truly appreciate the diverse sets of recipes, some with toasted selmolina. I assembled a few together to recreate a sweet but not cloying, flakey and rich sesame fudge. </span></div><div><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"><br></span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"><img src="https://drive.google.com/uc?export=view&id=1QyccR-18GLrufm7uuJqKw4YOIkqqd9_m" alt="https://drive.google.com/uc?export=view&id=1QyccR-18GLrufm7uuJqKw4YOIkqqd9_m" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">1.5 cups tahini </span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">2 tbsp milk powder</span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">1 tbsp sesame seeds (white or black)</span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">1 tsp vanilla</span></div><div style="text-align: left;"><br></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">Sugar Syrup </span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">1.5 cups of sugar </span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: 100%;">1/2 cup water </span><span style="-webkit-text-size-adjust: 100%;"><br></span><span style="-webkit-text-size-adjust: 100%;">Decor</span><span style="-webkit-text-size-adjust: 100%;">Rose petals, pistachios, sesame or sunflower seeds (all or any are optional)</span><span style="-webkit-text-size-adjust: 100%;"><br>Line a 5x3 container with parchment paper. Lightly coat with coconut oil or non-stick spray. <span style="color: rgb(0, 0, 0); font-family: sans-serif; font-size: medium; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.3); background-color: rgba(255, 255, 255, 0); display: inline !important;">If using add ins to decorate sprinkle into the bottom of the lined container.</span></span><span style="-webkit-text-size-adjust: 100%;"><br></span><span style="-webkit-text-size-adjust: 100%;">Mix together tahini, milk powder, sesame seeds and vanilla. </span><span style="-webkit-text-size-adjust: 100%;"><br></span><span style="-webkit-text-size-adjust: 100%;">Cook sugar syrup until it reaches 250F. </span><span style="-webkit-text-size-adjust: 100%;"><br></span><span style="-webkit-text-size-adjust: 100%;">Carefully pour sugar syrup into the tahini mix. Mix until the “dough” comes together and starts to pull away from the sides of the bowl. </span><span style="-webkit-text-size-adjust: 100%;"><br></span><span style="-webkit-text-size-adjust: 100%;">Transfer into the lined container and pat evenly in place. Let cool at room temperature. </span><span style="-webkit-text-size-adjust: 100%;"><br></span><span style="-webkit-text-size-adjust: 100%;">Remove from the container, flip decorated side up and enjoy in slices. </span><span style="text-align: left; -webkit-text-size-adjust: 100%;"><img src="https://drive.google.com/uc?export=view&id=1Mvx-LamPyS5Epu4ZadABww7v_-0HgzWv" alt="https://drive.google.com/uc?export=view&id=1Mvx-LamPyS5Epu4ZadABww7v_-0HgzWv" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></span></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-69878404002133506902020-12-07T16:43:00.001-08:002020-12-07T16:43:11.497-08:00Baked Cauliflower 1 cauliflower head<div>1 c tahini</div><div>1 c olive oil</div><div>1 tsp smoked paprika </div><div>2 cloves of garlic (pressed)</div><div>1/4 tsp cumin </div><div>1/4 tsp chili flakes</div><div>Salt to taste </div><div><br></div><div>Boil cauliflower, fully submerged, in salted water for 7 minutes. Drain and place on a tea towel to fully dry. You may also want to blot dry with kitchen paper.</div><div><br></div><div>Make the sauce by mixing all the ingredients together. </div><div><br></div><div>Paint onto the cauliflower, starting upside down and the rotating and placing into the baking tray to paint the rest. Let stand and air dry for about an hour for best results. Bake at 375 for 25 minutes. </div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-69168689484477019532020-12-05T14:13:00.001-08:002020-12-05T14:13:47.267-08:00Pistachio, Feta and Rose Spread <div style="text-align: left;"><br></div>1 c mild feta<div>3/4 c pistachios</div><div>2 cloves of garlic</div><div>1/2 c rose petals</div><div>A couple of sprigs of mint</div><div><br></div><div>Blend until uniform. You may need to add a bit of feta water (or regular water) if it’s too thick for your blender to handle. </div><div><br></div><div>Spread on your favorite cracker and enjoy. </div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-34444005740772776832020-12-05T07:36:00.001-08:002020-12-05T07:36:59.866-08:00Ginger, coriander and citron scones
<div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"><img src="https://drive.google.com/uc?export=view&id=17GPMtJyWoF8-pVwZWHDyz7vNhKYNAExS" alt="https://drive.google.com/uc?export=view&id=17GPMtJyWoF8-pVwZWHDyz7vNhKYNAExS" style="font-size: 12pt; max-height: 80%; max-width: 80%; height: auto; width: auto;"></span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">2 c flour</span></div><div>2 tsp baking powder</div><div>1/2 tsp baking soda</div><div>1 tbsp ground coriander </div><div>1 c honey citron tea jam</div><div>1/2 c crystalline ginger, chopped into pea sized pieces </div><div>1/2 c heavy cream </div><div>5 tbsp cold butter, chopped into pea sized pieces</div><div>A couple of tbsps of cold water to bring it together</div><div>1 egg, bested for the egg wash </div><div><br></div><div>Mix the dry ingredients together. Add butter. Mix. Add the rest. Mix to combine. Add water, 1 tablespoon at a time, to get all the dry bit together. Do not over mix. This dough is not supposed to be smooth. </div><div><br></div><div>Fold on a board just to bring together into a disc about 7” wide. Cut into 8 triangles and apply egg wash. </div><div><br></div><div>Bake in preheated 425F oven for 22 minutes. </div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-46374809914600020432020-11-29T16:28:00.000-08:002020-11-29T16:28:22.375-08:00Tomato, Peach and Feta Salad <div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"><img src="https://drive.google.com/uc?export=view&id=1kh-iH0p1yqfiMD6oakzUNGFiRWQBpLLP" alt="https://drive.google.com/uc?export=view&id=1kh-iH0p1yqfiMD6oakzUNGFiRWQBpLLP" style="font-size: 12pt; max-height: 80%; max-width: 80%; height: auto; width: auto;"></span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">3 fresh peaches, seeded and cut into wedges</span></div><div>3 fresh tomatoes, cut into similar wedges</div><div>1/4 cup pickled red onion</div><div>1 cup of crumbled, mild and rich feta (or a couple of mozzarella balls, ripped apart)</div><div>1/2 cup of drained and seeded castelvetrano olives</div><div>Mint</div><div><br></div><div>Dressing </div><div>1 tbsp honey</div><div>2 tbsp pickled red onion brine </div><div>1/2 cup olive oil</div><div>Salt to taste </div><div><br></div><div>Arrange the fruit and vegetables on a platter. Top with cheese, pickled onions and olives. Pour over the dressing. </div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-49779391159391217652020-05-23T14:57:00.001-07:002020-05-23T14:57:36.829-07:00Tropical Teacake <div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1ZffavbBmHmbfvgW6TuPi-FzdOjfxPDcx" alt="https://drive.google.com/uc?export=view&id=1ZffavbBmHmbfvgW6TuPi-FzdOjfxPDcx" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div>1 c self rising flour</div>1/2 c coconut butter<div>1/2 c coconut sugar </div><div>3 eggs</div><div>3/4 c chopped pineapple (fresh)</div><div>Juice of half a lime </div><div>1 tsp Lime zest </div><div><br></div><div>Preheat oven to 375. Mix coconut butter with sugar and flour. Add eggs, zest and lime juice and mix until uniform. Transfer batter into a buttered/floured 8 inch pan. Drop pineapple evenly across the surface. Bake for 35 minutes or until golden. </div><div><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-4106065015958990192020-04-30T00:38:00.000-07:002020-04-30T00:38:20.056-07:00Sour Dough
<div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"><img src="https://drive.google.com/uc?export=view&id=1cTZ8gW7ou38Ttg3cYb5x34Dj7WfM4K1K" alt="https://drive.google.com/uc?export=view&id=1cTZ8gW7ou38Ttg3cYb5x34Dj7WfM4K1K" style="font-size: 12pt; max-height: 80%; max-width: 80%; height: auto; width: auto;"></span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">This is far from an original recipe. That said, because there are so many versions of sour dough recipes and after</span><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"> about 9-10 loafs I have worked out what we like best, wanted to document it. </span></div><div><br></div><div>If you adjust this for your own liking please read the millions of recipes out there. Generally, the higher the hydration level (water to flour ratio; remember that includes the moisture content of your starter) the more open the crumb texture, and the thinner and crisper the crust.</div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1JkCwKOAcJFVc7xKEvmN_ynAewNnZ24Uj" alt="https://drive.google.com/uc?export=view&id=1JkCwKOAcJFVc7xKEvmN_ynAewNnZ24Uj" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div>5 cups flour (I mix 50% whole wheat and 50% white)</div><div>2.5 cups of room temp water </div><div>1 cup starter </div><div>2.5 tsp salt</div><div><br></div><div>Roughly mix and let stand for 30 min. </div><div><br></div><div>After 30 min kneed by hand or in a mixer with a dough attachment for about 5 min. </div><div><br></div><div>Let stand for 3 hours covered in a warm place. </div><div><br></div><div>Punch the dough down and kneed to form a boule. Place seam down in a parchment lined Dutch oven. </div><div><br></div><div>Leave to rise again for 3 hours or overnight. </div><div><br></div><div>With a very sharp knife, slice a design on top of the bread. Place in a cold oven covered with lid and set to 465F. Bake covered for 30-35 min. Uncover and bake for another 15-20 min at 420f. The duration of this last step is entirely up to you; how much crunch do you want in your crust?</div><div><br></div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1wNw5geXfxxBdQQkNEA-fZ3iJ2RM-PP_X" alt="https://drive.google.com/uc?export=view&id=1wNw5geXfxxBdQQkNEA-fZ3iJ2RM-PP_X" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;">Great sour dough waffle recipe: <a href="https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe" style="font-size: 12pt; -webkit-text-size-adjust: 100%;">https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe</a></div><div style="text-align: left;"><br></div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1oMcikJNgwxkZ1B_1x127ACiTkcgqZK2H" alt="https://drive.google.com/uc?export=view&id=1oMcikJNgwxkZ1B_1x127ACiTkcgqZK2H" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;">Doughnuts! <a href="https://jernejkitchen.com/recipes/bread-and-doughs/sourdough-doughnuts" style="font-size: 12pt; -webkit-text-size-adjust: 100%;">https://jernejkitchen.com/recipes/bread-and-doughs/sourdough-doughnuts</a></div><div style="text-align: left;"><br></div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1ae4yn8cIBPlkqcrbRqYlV6Zak-AV5E9b" alt="https://drive.google.com/uc?export=view&id=1ae4yn8cIBPlkqcrbRqYlV6Zak-AV5E9b" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-62243834769715118552020-04-19T09:56:00.000-07:002020-04-19T09:56:26.859-07:00Knishes<b>Dough</b><div><br><div>3 c flour</div><div>1 c water</div><div>1/2 c vegetable oil</div><div>1 tbsp vinegar</div><div>1/2 tsp Salt</div></div><div><br></div><div><b>Filling</b></div><div><br></div><div>4 peeled and boiled potatoes</div><div>1 c stock or milk</div><div>1 chopped onion</div><div>Olive oil</div><div>Salt + pepper</div><div><br></div><div>Roast the chopped onion in 3 tbsp olive oil until golden brown. Rice the potatoes and mix in the roasted onions and oil in which they cooked. Add milk or stock until the consistency is of thick mashed potatoes. Season with salt and pepper.</div><div><br></div><div>Mix all the dough ingredients and kneed until consistent. Roll out and than stretch dough out on a tea towel until paper thin, taking care to keep it a consistent thickness and not to make holes. Line the long end of the dough with filling. Roll dough starting with the end with the filling on top. Use the tea towel to assist (similar to sushi rolling).</div><div><br></div><div>There are two ways to cook this. For separate knishes, pull off 1 inch sections and tuck / pinch the dough on the ends together. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Or bake as is in the roll, to be cut later after baking. </span></div><div><br></div><div>Place on a buttered cookie sheet, seam side down. Brush with an egg wash if you want these to be shiny, and bake in a preheated 375* oven for 20-25 minutes. </div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-81068735066477881092020-04-11T20:21:00.000-07:002020-04-11T20:21:22.977-07:00Okonomiyaki <div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;"><img src="https://drive.google.com/uc?export=view&id=1mqA7bVfuuA8tkZs8Ul__fqz8B3bpg2UX" alt="https://drive.google.com/uc?export=view&id=1mqA7bVfuuA8tkZs8Ul__fqz8B3bpg2UX" style="font-size: 12pt; max-height: 80%; max-width: 80%; height: auto; width: auto;"></span></div><div style="text-align: left;"><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">On week 5 of quarantine, trying to keep it interesting at the dining table is a must. We tried this Japanese street food for lunch and it’s definitely a keeper. </span></div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1VoNKFs8Qqy5m5KUUAc5Rbpqpy6Xu9WKI" alt="https://drive.google.com/uc?export=view&id=1VoNKFs8Qqy5m5KUUAc5Rbpqpy6Xu9WKI" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><img src="https://drive.google.com/uc?export=view&id=1xg457NVG3uh-rGR5fd3px4440NudDQ7F" alt="https://drive.google.com/uc?export=view&id=1xg457NVG3uh-rGR5fd3px4440NudDQ7F" style="font-size: 12pt; -webkit-text-size-adjust: 100%; max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div>1 cup flour</div><div>4 tbsp corn or potato starch </div><div>1 cup water</div><div>2 eggs</div><div>1.5 cups chopped cabbage </div><div>1 cup cleaned, chopped shrimp</div><div>1/2 cup chopped scallions (reserve some for topping)</div><div>2 tbsp chopped red, pickled ginger</div><div>1 tbsp furikaki or crushed seaweed <span style="display: inline !important; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><font color="#000000" face="sans-serif" size="3">(reserve some for topping)</font></span></div><div>Salt to taste (about 1 tsp kosher salt)</div><div>Toppings: Mayo, scallions, furikake,</div><div>Okonomayaki sauce </div><div><br></div><div>Mix starch, flour and water and let stand for 10-15 min. Mix in the rest of the ingredients. </div><div><br></div><div>Fry immediately on a preheated griddle about 4 minutes per side. Serve with toppings. </div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1V0OiPAqs04aJd5h-INZp5QKEEDYrr7Qb" alt="https://drive.google.com/uc?export=view&id=1V0OiPAqs04aJd5h-INZp5QKEEDYrr7Qb" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><img src="https://drive.google.com/uc?export=view&id=1hBiUD0DYLTPgrO0Klh6jxBMZcKV2PiXj" alt="https://drive.google.com/uc?export=view&id=1hBiUD0DYLTPgrO0Klh6jxBMZcKV2PiXj" style="font-size: 12pt; -webkit-text-size-adjust: 100%; max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-73071437067822106302020-02-03T17:42:00.001-08:002020-02-03T17:42:55.906-08:00Sweet Italian Meatballs, Braised Fennel and Cous Cous<div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1HMxaZoQR1muT7f1fop3zjDnWEi4WnrUf" alt="https://drive.google.com/uc?export=view&id=1HMxaZoQR1muT7f1fop3zjDnWEi4WnrUf" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div><div style="text-align: left;">1lb sweet Italian sausage </div><div style="text-align: left;">1 fennel bulbs, cut into wedges </div><div style="text-align: left;">1 Apple, cored and cubed </div><div style="text-align: left;">1 cup Israeli Cous Cous </div><div style="text-align: left;">1 cup Bella mushrooms, <span style="display: inline !important; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><font color="#000000" face="sans-serif" size="3">chopped</font></span></div><div style="text-align: left;">1 tbsp <span style="display: inline !important; caret-color: rgb(0, 0, 0); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.301961); -webkit-text-size-adjust: 100%; background-color: rgba(255, 255, 255, 0);"><font color="#000000" face="sans-serif" size="3">parsley, </font></span><span style="font-size: 12pt; -webkit-text-size-adjust: 100%; display: inline !important;">chopped</span></div><div style="text-align: left;">1 clove garlic, chopped</div><div style="text-align: left;">Salt</div><div style="text-align: left;"><br></div><div style="text-align: left;">Pan roast fennel wedges in olive oil, until golden brown on each side. Work in batches to avoid overcrowding the pan. Roll the sausage into about 10-12 meatballs. Pan roast the meatballs just to get some color on them. Remove from pan. </div><div style="text-align: left;">Roast mushrooms and cubed apple for about 5 minutes. Add Cous Cous to the same pan. Add back all the roasted ingerients, garlic and a cup of water. Transfer to a preheated 350 degree oven for 30 minutes. Garnish with parsley and enjoy. </div><div style="text-align: left;"><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-31429388604882172282020-02-02T08:55:00.001-08:002020-02-02T08:55:17.488-08:00Risen Pancakes<div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1TOYDx3zBJrGcfDs8FPzcW0b_BPPWB9ns" alt="https://drive.google.com/uc?export=view&id=1TOYDx3zBJrGcfDs8FPzcW0b_BPPWB9ns" style="max-height: 80%; max-width: 80%; height: auto; width: auto;"></div><div style="text-align: left;">Sundays are for big, luxurious breakfasts. It is by far my favorite meal, which I skip entirely during the week surprisingly. </div><div style="text-align: left;"><br></div><div style="text-align: left;">I came across risen pancakes some time ago but continued with my tried and true recipes with kefir or baking soda/powder as rising agents, until today. </div><div style="text-align: left;"><br></div><div style="text-align: left;">My best description would be a pan fried risen doughnut. </div><div style="text-align: left;"><br></div><div style="text-align: left;">1 tsp dry yeast</div><div style="text-align: left;">2 tbsp sugar</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">1 tsp vanilla</div><div style="text-align: left;">Orange zest </div><div style="text-align: left;">1 cup water water (or 1/2 cup milk and 1/2 cup water)</div><div style="text-align: left;">1 heaping cup flour </div><div style="text-align: left;"><br></div><div style="text-align: left;">Mix all the ingredients except the flour in a bowl. Add flour mixing until uniform. Mix for another 5-7 minutes. Cover with plastic wrap and leave in a warm place for 30 minutes to rise. Mix the risen dough and cover to rise another 30 minutes. </div><div style="text-align: left;"><br></div><div style="text-align: left;">Fry silver dollar sized mounds on about a tablespoon of oil, on medium-low heat. Once you fill up the pan (with some space between), cover with lid for 2 minutes. Flip and repeat. </div><div style="text-align: left;"><br></div><div style="text-align: left;">Serve with powered sugar, yogurt and jam. </div><div style="text-align: left;"><br></div><div style="text-align: left;"><br></div><div style="text-align: left;"><img src="https://drive.google.com/uc?export=view&id=1soqLoQQwy5CddcT9yqkXwq8oSUBgiAMY" alt="https://drive.google.com/uc?export=view&id=1soqLoQQwy5CddcT9yqkXwq8oSUBgiAMY" style="font-size: 12pt; -webkit-text-size-adjust: 100%; max-height: 80%; max-width: 80%; height: auto; width: auto;"><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-62214220050496169982019-03-23T11:38:00.006-07:002019-03-23T11:38:39.779-07:00Baked Sirniki<div dir="ltr" style="text-align: left;" trbidi="on">
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Russian farmers cheese pan cakes baked...whomever came up with this recipe is a genius!</div>
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250 g farmers cheese</div>
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2 eggs</div>
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3 tbsp almond flour (original recipe called for farina)</div>
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4 tbsp sour cream</div>
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3 tbsp sugar</div>
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1 tsp baking powder </div>
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Pinch of salt</div>
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Vanilla to taste </div>
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Blend all ingredients together and pour into muffin tins with room for the dough to rise. Bake at 350 for 30 min. Flip upside down on cooling rack. Remove and enjoy warm.</div>
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Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-86759368350556432662017-10-07T04:21:00.001-07:002017-10-07T04:21:32.700-07:00Dumpling Dough<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">З ст. flour (approximately) </span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 egg </span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 tsp salt </span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 tsp sugar </span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 tbsp. vegetable oil </span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">180 ml of milk </span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">70 ml of boiling water </span></p>
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<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Sift the flour. Pour 2-3 tablespoons of flour into a bowl. Mix with salt and sugar. Pour in warm milk, and mix until smooth. In a separate bowl whip an egg and add to the mix. Add the vegetable oil and mix until smooth. Stirring quickly, pour in the boiling water. Add the remaining flour and knead into a dense, elastic dough. Place into a plastic bag or cover fully with plastic food wrap. </span></p>
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<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Leave for at least 30 minutes before starting to roll it out as thin as possible to use for dumplings or knishes. It can be refrigerated for up to two days or frozen. Let it come up to room temp on the counter if starting with refrigerated or frozen dough. </span></p>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-60155611273961171222016-05-24T18:06:00.001-07:002016-05-24T18:11:52.444-07:00Pain aux raisins<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2pCkQMykIlgfkXJaFg-6UPxmcBTmuh3GEbOFc_t2wWlF9E2eLrJeuzMCiT7tmsMgVMW1qR2f9v-ox5lFaH8zYKf8FBlk-AcxGkaRXBu_aomz5nQBUkN3GloM28yEGrUCobPeAnL2bmA/s640/blogger-image-309091547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2pCkQMykIlgfkXJaFg-6UPxmcBTmuh3GEbOFc_t2wWlF9E2eLrJeuzMCiT7tmsMgVMW1qR2f9v-ox5lFaH8zYKf8FBlk-AcxGkaRXBu_aomz5nQBUkN3GloM28yEGrUCobPeAnL2bmA/s640/blogger-image-309091547.jpg"></a></div></div><div><br></div>I have been a long time admirer however haven't ventured into making my own pain aux raisins. Now, having made it, I have a dual appreciation of the bakeries I've purchased these from before. Not only are there pastries involved from the dough proofing and butter incorporating perspective, the sheer amount of butter (read: there is a reason they are addictive) is enough to make this a worthwhile bakery purchase investment. That said, I loved making them as much as consuming them. <div><br></div><div>Pastry</div><div>2 cups flour</div><div>1/2 cup milk</div><div>1/2 cup boiled, hot water </div><div>1.5 tsp dry yeast</div><div>3 tbsp sugar</div><div>1 tsp salt</div><div>2 sticks of butter (yes, really)</div><div><br></div><div>Shift all the dry ingedients together. In a separate container combine the water and milk. Add to the dry mixture. Kneed until a uniform ball forms. Oil a bowl, place the dough into it and let rise for one hour. </div><div><br></div><div>In the meantime, make the patisserie creme. There are plenty of recipes on the web, so choose your favorite. I used 2 cups of milk to 3 yolks/3tbsp sugar ratio and ended up using half the resulted creme for the pastries. Let the patisserie creme cool <u>completely</u> before using. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><br></div><div>Soak 1.5 cups of raisins in hot water. </div><div><br></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Roll the flattened but cold butter into your proofed dough. Fold and roll out again. The more you do this the more flaky the resulting dough will be. The key to this process is keeping the dough cold to the touch the entire time not to melt the butter. The best way to achieve this is to work fast with your dough, relying on the pressure from your rolling pin and least amount of handling with your warm hands. You want to do this at least 8-10 times. The minute the dough starts getting back to room temperature, transfer it to the fridge for 30 minutes or so. </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Wrap your dough in plastic wrap and refrigerate for 8-24 hours. </span><div><div><span style="-webkit-text-size-adjust: auto;"><br></span><div>Roll out the cold dough into a rectangle. The thickness should be around 1/4 in. spread the patisserie creme 2 inches from the long end. Sprinkle with drained and dried raisins. Roll from the long side in the direction of the rectangle uncovered with creme. Rest the resulting roll on the dough seam and transfer to freezer for 30 minutes. </div><div><br></div><div>Remove from the freezer and cut into 1 inch rolls. Place rolls on parchment covered cookie sheets (you'll end up using two), spacing them well to allow for the rise. Let rise for 1 hour. Cover with egg wash. </div><div><br></div><div>Bake in a preheated over at 400F for about 15-20 minutes. </div><div><br></div><div>Let cool on a rack and enjoy!</div></div></div><div class="separator" style="clear: both;"><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-72999597270527625782015-10-19T04:52:00.001-07:002015-10-19T04:52:01.499-07:00Cinnamon Sugar Challah<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ykSzVjegp6g40Ytcs856kLfl6VST39xu0Z-4348N4JT0mOllNuygU6SjnR0h5rLFSCLJtzm-GlRS2lEBc6I8moMMbc0dWchFTLsZ1l9rbF6MTTySDDTa_sPoMo1K7gh9AHyg-FsvJrk/s640/blogger-image--582055497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ykSzVjegp6g40Ytcs856kLfl6VST39xu0Z-4348N4JT0mOllNuygU6SjnR0h5rLFSCLJtzm-GlRS2lEBc6I8moMMbc0dWchFTLsZ1l9rbF6MTTySDDTa_sPoMo1K7gh9AHyg-FsvJrk/s640/blogger-image--582055497.jpg"></a></div><br></div>It's too long since I made challah and I finally found the right spot of time, except I also wanted cinnamon rolls. Indecision can breed innovation. Here's my take on the combination of the two.<div><br></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup water & 1/2 cup milk (warm)<br>1 tbsp dry yeast<br>4 1/4 cups of flour<br>2 extra large eggs + 1 yolk<br>1/4 cup canola oil<br>1/4 cup of honey</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp sugar<br>1 tsp salt<br>1 egg white, for egg wash<br><br>Filling</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 light brown sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cups softened butter</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbsp cinnamon </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA0PLEvHl3RyN8O9IzaPKw5Oyfjgstm9P2gNogjVfC1uLL1OllG7L9GVueOT9iphivluqxdAWKo_7WzJg1e3r3_fnlcAnfl5_ccmLSBJB3bnJSzGyehHJS6ncupT8V2RrAva3VJrmVcM/s640/blogger-image-1983458068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA0PLEvHl3RyN8O9IzaPKw5Oyfjgstm9P2gNogjVfC1uLL1OllG7L9GVueOT9iphivluqxdAWKo_7WzJg1e3r3_fnlcAnfl5_ccmLSBJB3bnJSzGyehHJS6ncupT8V2RrAva3VJrmVcM/s640/blogger-image-1983458068.jpg"></a></div><br></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mix warm water/milk with the yeast (add a teaspoon of sugar), let stand until it starts to bubble. For fresh yeast, typically 10-15 minutes. Mix flour and salt, add in the yeast mix, oil, honey and beaten eggs. Knead to incorporate and create a smooth, consistent dough.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Let rise in a warm place for about 2 hours.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Roll out on top of an oiled parchment to about the length/width of your cookie sheet. Spread the butter on top evenly, and sprinkle with cinnamon sugar. Leave about a quarter inch along the sides to prevent cinnamon from spilling over. Roll the long side until you have the seam beneath the roll. With kitchen shears, start cutting half inch, into the roll, and positioning "leaves" to the left and to the right. You can get quite creative here. The shape was something I leaned on Pinterest at some point. <br></span><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; border: medium none;"></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitKz0P_aQEofQHsghuOMw0HapIzW8IvxCKFDScjx90nnPVIaIjFJr0ZfrberZ21gykgdSn-ym13hrxRjqHnTf4IrQjWUD07m2jXX_ZquW6pq97b1BydQHtUKHlRTFGMyiT0FoJo5516s/s640/blogger-image--1734566365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitKz0P_aQEofQHsghuOMw0HapIzW8IvxCKFDScjx90nnPVIaIjFJr0ZfrberZ21gykgdSn-ym13hrxRjqHnTf4IrQjWUD07m2jXX_ZquW6pq97b1BydQHtUKHlRTFGMyiT0FoJo5516s/s640/blogger-image--1734566365.jpg"></a></div> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4BiDrpfRiBabv39tDyLgEww_-JtUd6kUMkqT0ud4OP5RMW8Z67WHzn9eZG1Fmizgwpbb-mUh8qulVeKmdDwEiClDA-6O-OCgUGkwSUubW18vjrcWzgyw_LkCupOY4TbEfLq1kXqMAL4/s640/blogger-image-1238169295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4BiDrpfRiBabv39tDyLgEww_-JtUd6kUMkqT0ud4OP5RMW8Z67WHzn9eZG1Fmizgwpbb-mUh8qulVeKmdDwEiClDA-6O-OCgUGkwSUubW18vjrcWzgyw_LkCupOY4TbEfLq1kXqMAL4/s640/blogger-image-1238169295.jpg"></a></div></div></div><div>Transfer the parchment onto the cookie sheet. Mix your egg white with about 2 tablespoons of water, and brush your Challah. Place into a preheated 350° oven. Bake for 30 to 35 minutes until Golden brown.</div><div><br></div><div>Remove from the oven, and let's sit on top of a cooling rack for about 20 minutes.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCS5J4gQbQy7JCDzVh7V3xt0_76ctRohKtbI4qUVXOvYbbdso_LR_DImC3XYDVbyngDt3ndPI1xVeo5IS5lTiTPfrpk31k10tRbvNSRi4i7fYZU9boTukHV38LtkRHKohXjtGZCtp_IWk/s640/blogger-image-942713915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCS5J4gQbQy7JCDzVh7V3xt0_76ctRohKtbI4qUVXOvYbbdso_LR_DImC3XYDVbyngDt3ndPI1xVeo5IS5lTiTPfrpk31k10tRbvNSRi4i7fYZU9boTukHV38LtkRHKohXjtGZCtp_IWk/s640/blogger-image-942713915.jpg"></a></div><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com1tag:blogger.com,1999:blog-5419554426679446533.post-16408720659045413382015-03-26T19:04:00.001-07:002016-01-02T18:49:50.111-08:00Borscht<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXPpApScpr8xkX41oDbjJOr8vkxfTPQ-Dsu8M1lECW4GW4558sQd22zK90UKVBCxkTMHUq647y413Wp9NKaftRqC8DgdfgYbh-DgrmMq3B_7UGlYfGvVI_sXfqoPPwO2IbbKnUykK11Y/s640/blogger-image--1278260609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXPpApScpr8xkX41oDbjJOr8vkxfTPQ-Dsu8M1lECW4GW4558sQd22zK90UKVBCxkTMHUq647y413Wp9NKaftRqC8DgdfgYbh-DgrmMq3B_7UGlYfGvVI_sXfqoPPwO2IbbKnUykK11Y/s640/blogger-image--1278260609.jpg"></a></div><br></div><div>I hardly ever follow a recipe, even my own. I tend to change things around based on my mood, the contents of my fridge, and how distracted I might be :-). I know I've said this before, so when faced with a request from a friend of how to make borscht, I gladly obliged. Months later after she had another bowl and conveniently pulled out a copy I sent her a time ago, she started quizzing me whether I followed my own directions. Short story – I didn't.<br>When I start making something, I can envision what it should or would taste like. So along the way I adjust, cajole and improvise to get to my final destination. This is especially true with soups. </div><div><br></div><div>So in the recipe below I gave many different options, but I would encourage you to improvise as well.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ucq1dp8hKbl9tii1Vrh3r9ZMQtQCgICCBCl7nK28StF6FC4Q-lj28MQgiAPdh98cENJ3lVX5mV02C3LvPzH6v56oWMgaONu1PqrysDgUwwQEtDafB1kb9H_siJGRl00nKlRmoeUUAk8/s640/blogger-image--1021979602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ucq1dp8hKbl9tii1Vrh3r9ZMQtQCgICCBCl7nK28StF6FC4Q-lj28MQgiAPdh98cENJ3lVX5mV02C3LvPzH6v56oWMgaONu1PqrysDgUwwQEtDafB1kb9H_siJGRl00nKlRmoeUUAk8/s640/blogger-image--1021979602.jpg"></a></div><br></div>1 large onion, chopped<div>3 carrots, grated (sometimes one grated, and the others chopped into quarter inch half circles)</div><div>2 celery sticks, chopped (occasionally I will skip these)</div><div>1 lb stew beef (or short ribs, or osso Buco, or no meat at all)</div><div>1 bunch beets (about four medium sized, or three large)</div><div>1 can, canned tomatoes (or three large peeled tomatoes chopped, and their juice)</div><div>1 can, tomato paste (for half a cup of Heinz tomato ketchup)</div><div>1/2 head of cabbage, Core removed</div><div>Salt to taste</div><div>1-2 teaspoons Smoked paprika</div><div>Fresh ground black Pepper</div><div>2 tbsp olive oil</div><div>2 tablespoons of chopped dill</div><div><br></div><div><br></div><div>In a thick bottomed pot, heat olive oil. Roast onions until turning golden and add carrots and celery. Cook on medium heat until carrots are starting to turn golden. Add beef and roast for 7 to 10 minutes. Add water to cover and add peeled beets. Bring to a boil on medium heat and turn down the heat. Skim off any protein. Cook with lid close for 1.5 hours. Remove the beets, grate and set aside. Add canned tomatoes. Remove 1 cup of soup and mix with tomato paste and add back to the pot. Add the grated beets. Salt to taste and add about 1 tsp of smoked paprika. Shred cabbage and add to the soup. Turn off the heat, add the dill and close the lid.</div><div><br></div><div>Enjoy with a heaping tablespoon of sour cream, and for those that know me, with a teaspoon of hot mustard. A great addition I learned from my dad.</div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-16430855614016610562015-03-14T07:45:00.001-07:002015-03-14T07:45:08.144-07:00Farina Buttermilk Pancakes1/4 c dry farina<div>1/4 c boiling water</div><div>1 egg</div><div>1/4 c flour </div><div>1/2 c buttermilk</div><div>1/4 c finely shredded carrots (purple carrots are the coolest looking)</div><div>1/2 tsp baking soda</div><div>1 tsp sugar</div><div>Pinch of salt</div><div><br></div><div>Mix farina and boiling water and let stand. Whip the egg, sugar and salt together. Add in buttermilk and baking soda, then mix in the farina, carrots and flour. Let stand for 20 minutes, then fry in coconut oil.</div><div><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-56714110120419624412015-03-07T06:41:00.001-08:002015-03-07T06:41:09.354-08:00Kefir Crepes<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUsZTyoAS788F0V4n8TGxgWXDNBD4NKKQr5nAncJvOpi3mqHQq7GQUrRlguIP3z85bBQVxoG3TxHq23LiPIaNVyfpIJqpV7HFIEy0tmVF0YxBQ0sOHzl745PqaCsm88V9WKvQpY_erkQ/s640/blogger-image--190567764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUsZTyoAS788F0V4n8TGxgWXDNBD4NKKQr5nAncJvOpi3mqHQq7GQUrRlguIP3z85bBQVxoG3TxHq23LiPIaNVyfpIJqpV7HFIEy0tmVF0YxBQ0sOHzl745PqaCsm88V9WKvQpY_erkQ/s640/blogger-image--190567764.jpg"></a></div><br></div>2 eggs<div>1 cup boiling water</div><div>1/2 tsp salt</div><div>1 cup kefir</div><div>1 cup flour</div><div>1/2 tsp baking soda</div><div>1 tbsp sugar</div><div>2.5 tbsp vegetable oil</div><div><br></div><div>Whisk eggs for about a minute and add in salt. Whisk in water in a thin stream as you continue whisking. Whisk in the kefir. Slowly start adding flour and soda while whisking. Add in sugar and oil. </div><div><br></div><div>Fry on a heavy pan (like cast iron) on both sides; turning when the crepe turns golden.</div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-40564593916748048042015-02-12T06:06:00.001-08:002016-06-13T03:53:21.611-07:00Chicken Mole with Cilantro Rice<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhgN14Vs_rO5vu3JSiaqItyvh8PKdF-IJbObHg0uKoQfACNpweztyOG6mNK0lgOlkNfPIwrriob4426_KvDtXUVVPXZ0IZO2WMoEhmZp363Gxqy5crnFe2-tJ4ygnF_Zw33bWNWS29kQ/s640/blogger-image--2122063503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhgN14Vs_rO5vu3JSiaqItyvh8PKdF-IJbObHg0uKoQfACNpweztyOG6mNK0lgOlkNfPIwrriob4426_KvDtXUVVPXZ0IZO2WMoEhmZp363Gxqy5crnFe2-tJ4ygnF_Zw33bWNWS29kQ/s640/blogger-image--2122063503.jpg"></a></div><br></div>3 pounds of skinless chicken thighs<br>14 ounce can of tomatoes (skinless)<br>14 ounces of water<div>2 chilis in adobo sauce<br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 tsp</span> liquid smoke<br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 tsp</span> smoked paprika<br>3 clothes of garlic<br>1 medium onion</div><div>1/4 cup slivered almonds<br>1/4 cup raisins<br>1/4 cup dry cherries</div><div>1/4 cup dry dates</div><div>2 tablespoons olive oil<br>1/2 dark chocolate chips<br>2 tablespoons cocoa powder<br>1/2 tsp roasted cumin<br><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp</span> cinnamon<br>Salt<br><br></div><div>Season skinless chicken thighs with salt and lay them into the slow cooker. Purée the rest of the ingredients in a blender. Taste the sauce and adjust salt/ingredients as needed. Pour sauce over the chicken. Slow cook on low for eight hours.</div><div><br></div><div>Skim the fat off the top. Reduce some of the sauce on stovetop on low heat for 15 minutes, to thicken.</div><div><br></div><div><b>Cilantro Pesto</b><br>1/2 cup of cilantro </div><div>1 Persian cucumber <br>1/3 cup lime juice<br>1/2 tsp of sugar<br>1/2 tsp of salt</div><div>One clove of garlic</div><div><br></div><div>Blend and adjust seasoning to taste. </div><div><br></div><div>Serve sauce a top of rice, with a side of chicken in the mole sauce.</div><div><br></div><div><br></div><br><div class="separator" style="clear: both;"><br></div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0tag:blogger.com,1999:blog-5419554426679446533.post-81925946605787847092015-01-24T12:26:00.001-08:002015-01-24T12:26:52.238-08:00Miso, Dijon and honey dressing1 tbsp honey<div>1 heaping tsp Dijon mustard</div><div>1 heaping tsp miso paste</div><div>2 tbsp lemon juice</div><div>1/4 c orange juice</div>Lenkahttp://www.blogger.com/profile/16335914071233723023noreply@blogger.com0