Tags: baking, bread
¡Feliz Cinco de Mayo! Maybe you are getting a tres leches soaking or quadruple checking a mole recipe to make sure you didn’t miss an ingredient. If you are thinking about flatbreads today, you’re probably thinking about tortillas, but put Ka’kat on your radar for later. I had never heard of ka’kat before, but Dorie says they are a very typical Eastern Mediterranean street food. You can find them everywhere apparently, just like soft pretzels here in New York. They’re made with a really straightforward yeast dough. If you make it in the morning after breakfast, you can easily have fresh, warm bread snacks by lunchtime!
Although this is another recipe in the flatbread section of the book from Jeffrey Alford and Naomi Duguid, my ka’kat (at least) came out round and chubby. With sesame seeds on top, they did not look unlike mini bagels. Ka’kat are often flavored with ground mahleb (also mahlab), which are little tiny cherry kernels. This spice has a bit of that bitter almond flavor and is used in Middle Eastern, Greek and Turkish baking. You probably won’t find it at your standard grocery store, but you can get it online (at Penzeys, for example) or in a Middle Eastern market. I found whole seeds at Sahadi’s here in Brooklyn (I love that place!) and ground them to powder in a spice grinder. All that said, the mahleb is totally optional. It gives a very subtle aroma and taste, and I always like to buy an interesting new ingredient, but you can leave it out, no probs.
These were so tasty warm and soft from the oven. I ate four– no kidding! But they are little, yeah? I dipped them into olive oil and dukkah (like I did with the Pebble Bread)…they’d be good with salty butter, too. I made half a recipe and divided the dough into fifteen ka’kat to fit neatly on one sheet tray. I have about half of them left in the freezer and I’ll definitely warm them up a bit before eating them.
Tags: baking, savory, snacks
The Matzo recipe from Lauren Groveman is bread at its most basic. Really, it’s just flour, salt and water, hand-kneaded and with no real resting period required. A little ground pepper and some sesame seeds are technically optional, but I wouldn’t skip them…they make a boring-sounding dough interesting and flavorful.
The instructions say to roll the dough as thin as possible. When I make crackers, I like to roll them out on my pasta machine rather than with a wooden pin. I did that here, too, and because the machine cranks out long, narrow, strips, I wound up cutting them into smaller pieces than the large, plate-sized matzos shown in the book’s photos. The smaller pieces seemed also more easy to deal with using the kinda scary-sounding baking-and-flipping-on-a-blazing-hot-sheet-tray technique called for in the recipe. I only burned myself once, so I’d call that a success!
I got matzos that were much more thin and delicate than the store-bought ones I’ve had. And did I already mention how good the sesame seeds are in here? I made a little smoked salmon, dill and cream cheese spread to go with the matzos, and the combo was every bit as addictive as chips and dip.
Tags: baking, bread
A couple of weeks ago, the group made the Pebble Bread recipe from Jeffrey Alford and Naomi Duguid, world travellers who have brought us a few other flatbreads you may or may not remember. I was all geared up to make this one, and then I didn’t. Sometimes I just run out of gas. Thankfully we get a make-up week every now and again.
Pebble Bread is a round Moroccan flatbread; traditionally baked on hot pebbles, it gets dimply and a little puffed. The not-so-traditional Western method we used here involves a bowl of water, your fingertips, and a heavy skillet…first dipping a rolled out dough round into water to create steam, next quickly dimpling it with your fingertips, then starting the bread in a skillet on the stovetop to cook the bottom, and finishing it under the broiler to cook the top.
I only made half a recipe (four large-enough-to-share pieces of bread) and since I used two skillets and they take just a few minutes each to cook, I worked though the process pretty quickly. Of course I totes torched the top of my first one under the broiler, but, just like my morning toast, it was nothing a little scrapey-scrape with a serrated knife couldn’t fix. You learn, eat your mistake before anyone else sees it, adjust and keep going.
I’d call these a definite success. I can’t roll pie dough into a nice round to save my life, but these breads all rolled out into perfect circles. They had just enough puff and chew, and a good flavor from the overnight sponge (yes, you need to plan to make a sponge the day before you make the bread, but it’s virtually hands-off) and the barley flour in the dough. I have a couple breads left in my freezer and I am very happy to eat all of them warm, ripped up and swiped first into olive oil and then into dukkah (which is actually an Egyptian nut and seed mix, but we found it all over the place when we lived in Australia, and ever since I must have it on a regular basis).
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see if anyone else did a rewind this week, and see the links page from the Pebble Bread a couple of weeks ago!
Tags: baking, bread
I’ve been intrigued by Lora Body’s Salsa Quitza recipe for a long while…I’ve nominated it at least five or six times, but seems I was the only one so interested! With refried beans in the crust and layers of cream cheese and salsa in the filling, I’ve never heard of this bizarre Southwestern quiche-pizza hybrid thing. Must be a Lora Brody original. I made it for Sunday’s game (which did not at all end the way I hoped it would, by the way), and my husband asked what to expect…I told him the only thing I was sure of was that it would be weird.
The quitza crust is a bread dough that can apparently also be made into a loaf, if you don’t want to go full-quitza on it. The dough instructions call for a bread machine, but I don’t have one so I made it in my stand mixer and let it rise on the counter. I combined the ingredients in the “regular” way, with yeast and liquids first (including the not-so-regular addition of refried beans…I used canned pinto), followed by the dry stuff. The dough was soft, but not sticky, and made a nice ball after about eight minutes of knead-time. I let it rise twice, about 45 minutes to an hour each time, before shaping it in the pan.
I made half a recipe and baked it in an 8″ regular cake pan. For the filling, I followed Cher’s suggestion to decrease the salsa by about half (proportionally, of course, for my half recipe), and I also chose to reduce the cream cheese layer by a couple of tablespoons and add on a smear of refried beans, since I had extra from the dough. I topped it with a mix of cheddar and mozzarella.
OK, yeah, it was kind of weird, but good-weird. The dough was soft and rose high, like a deep dish. The filling was really creamy from the cream cheese (and I’m glad I reduced the cream cheese and salsa or it would have been sloppy and too much). And it went well with beer. If I make it again, I think I’ll sprinkle some olives on top.
Tags: baking, bread
Before making Lauren Groveman’s Eastern European Rye, I began to daydream about a turkey reuben on homemade bread. Liz Lemon is not the only one with very specific food fantasies. I was out of rye flour, though, so I bought a bag of local (okay, not NYC, but NY state) farmer-ground organic rye flour from the Greenmarket and got to mixing. I saw a tip to mix the dough in a stand mixer for 3 minutes, turn it off and let the dough rest for 10 minutes, then back on again for about 12 more minutes of kneading. I did this mixing method, and the dough rose nicely, and apart from my three slash marks, it didn’t split open in the oven. The final dough shaping and rising instructions are a little wacky when you read them in the book, but in this video, Groveman demonstrates those same steps on her pumpernickel loaf recipe. They are still wacky, but are at least understandable after seeing them on video.
The bread that I wound up with was not the Levy’s-like sandwich loaf I was expecting, but a rustic loaf with more of a true whole grain bread feel and a craggily crust. I couldn’t really get nice sandwich-sized slices from it, so no homemade turkey reuben for me this time (since I have a one-track mind, I did go to Mile End yesterday and get one!), but the bread does have great rye and caraway flavor and it’s nice with salty butter or a bit of good cheddar. I think it’ll make a good tomato soup dunker, too.
I assumed that the whole grain rye I used was the culprit for the denser loaf that I got…after reading Alisa’s post this morning, if I make this again I’ll either just reduce the amount of rye I use or sub a bit of it with some extra white flour and see what I get .
Tags: baking, bread
Two things you need to have before making Steve Sullivan’s Mixed-Starter Bread are a piece of leftover bread dough and plenty of time. The “old dough” can be just a little hunk of raw dough saved from last night’s pizza party. As for time, we’re talking about a whole weekend. That’s the time needed to feed that old dough and turn it into a big batch of airy new dough.
Once you’ve successfully done your time feeding the starter and kneading and rising your dough, you can make a variety of shapes out of it…like a nice baguette, an amazing couronne, or cute wheat stalk. You can even knead in a heap of walnuts and make a big Walnut Bread. Not wanting to fully stock my freezer with bread loaves, I made a half-recipe of the dough and divided into a somewhat imperfectly snipped wheat stalk (pain d’epi) and a walnut boule.
In the book, the walnut boule is made with an entire batch of the finished mixed-starter dough, so mine is just a baby boule and it baked through much faster than a big guy would have. As a result of reduced oven time, it didn’t brown as much as I would have liked, so I cheated by painting on a little olive oil before its last five minutes of baking. I still wish I’d gotten a both breads a bit darker.
Due to the lack of afternoon light in my house this time of year, I didn’t get a good shot of the cut breads. Even though you feel like you’ve done a lot of waiting while making this dough, it actually doesn’t hang around long enough to develop a sourdough flavor. You get soft white bread with air holes inside and a real crust outside. The walnut version is excellent with cheese, and I’ll take salty butter on the epi, please.
For the recipe, see Baking with Julia by Dorie Greenspan (the mixed-starter bread is also here and the walnut bread is here). There’s also a video of the BWJ episode showing how to make and shape the mixed-starter bread. Finally, don’t forget to check out the rest of the TWD Blogroll!
Tags: savory, tart
This Alsatian Onion Tart is our third Michel Richard puff pastry recipe in a row! This is a great easy recipe to toss together for brunch or lunch (or dinner) if you have some puff in the freezer already. It’s actually designed to use scrap puff pastry that’s been rerolled, but I didn’t have enough scrap and sacrificed a fresh sheet. It was worth it.
This is very similar to the flammkuchen I like to get at German beer hall in my neighborhood (except I think they use a flatbread base instead of puff pastry). It’s almost like a pizza topped with slightly sweet, soft onions simmered in chicken broth, bacon and a touch of cream. I put some fresh thyme on mine, too…hopefully the Alsatians won’t mind.
While the recipe specifies four very large onions for the topping, two of my onions were most definitely small and the other two were medium-sized at best. I was crying so freaking much chopping them, I don’t think I could have physically handled anymore. I had plenty for a nice thick layer anyway. I actually thought it looked like too much cooked onion but I put it all on there. Also, I used turkey bacon instead of slab bacon so I skipped the blanching step and just gave it a quick sauté. Oh yeah, and I baked my tart at 400° because I like puff to be a little browner than I’ve found I can get it at 350°. You can prep the components a day in advance and assemble the tart right before baking.
The recipe says this tart is best just baked, but I had leftovers that I reheated in a 325° oven the next day, and they were great.
Tags: appetizers, savory, snacks
I’m no interior designer. This has been made painfully obvious to me by my home decorating choices (more accurately called mistakes). Right now I’m trying to choose a few paint colors and I just can’t. I can’t. I need a glass of wine and a treat. Thankfully, that I can do, and easily, too, with Michel Richard’s Puff Pastry Pizzettes. These little one bite snacky hors d’oeuvres are meant to use up the scraps from the other week’s Sunny-Side Up Apricot Pastries. Homemade puff pastry (heck, even store-bought– it’s expensive!) is a no-waste situation. I only made two of the apricot pastries so I really didn’t have a whole lot of scrap to go with here and just got six pizzettes. Even so, I made two versions with goat cheese– one with tomato and the other with sautéed leeks. I’m annoyed that I forgot to put a little parsley leaf on top of each tomato one…my picture would have been cuter! See what I mean? I fail on the design details.
These were a tasty little snack with glass (or two) of wine. They were best warm, though. The room temp one I tried had definitely lost some of its crispiness.
This beautiful time of year is when I want to bottle up everything fresh and hoard it for drearier times. I’ve just made concord grape jam and now I’m adding tomato jam to my little fridge stash.
Tomato jam might sound a tad strange, but this isn’t a clear jelly…it’s more of a cross between tomato sauce and ketchup. I’m sure you could eat it straight up on toast although I use it like a condiment. I first came across this when we lived in Sydney and I’d get the most delicious egg sandwiches with tomato jam at the Pyrmont Growers’ Market. I miss Sydney a lot…we’ve been back for several years now, but I still think about it all the time. I like that I can recreate bits and pieces of our time there, and now every September, when I have more fresh tomatoes than we can possibly eat, I made a batch of tomato jam.
I’ve spiced my tomato jam up the way I like it best, with cumin and coriander, but you can adjust or change the seasonings to your own taste. It isn’t just awesome on fried egg sandwiches, but also on burgers, sausages (and sausage rolls!), potatoes and savory pies.
Tomato Jam— makes about a pint
inspired by Citrus and Candy
Steph’s Notes: This is a pretty small batch of jam– small enough that I just store it in the fridge and use it up over the course of a few weeks. I do recommend using a sterilized jar and lid though.
1 1/4 lb ripe tomatoes
1 1/2 tbsp olive oil
1 small onion, finely chopped (red, white or yellow)
1/2 tsp salt
1 clove garlic, minced
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp ground cinnamon
dash of cayenne pepper or hot pepper flakes
dash of ground black pepper
1 tbsp tomato paste
1 tbsp red wine vinegar
2 tbsp brown sugar
-Begin by peeling the tomatoes: Bring a pot of water to the boil. With a sharp paring knife, score a small cross on the bottom of each tomato. Blanch the tomatoes for a minute in the boiling water or until the skin just starts peeling. Drain and then peel the skin off the tomatoes. Remove the cores and roughly chop into chunks (I think the seeds are fine).
-Heat the oil in a heavy-bottomed pan (I used a 2-quart saucepan), then sauté onions with the salt for about 10 minutes or until the onions have softened and are lightly caramelized (golden but not brown). Add the garlic and spices and continue to sauté for a minute until fragrant. Add the tomato paste and cook for another minute.
-Deglaze with the balsamic vinegar, scraping any bits off the bottom of the pan, then add the sugar and chopped tomatoes. Bring to a boil and gently simmer for about 25-30 minutes, stirring occasionally until it’s thick and darkened. (You can add a splash of water if it looks too dry.)
-Taste the jam (carefully, as obviously it will be quite hot) and add extra salt, hot pepper or vinegar if it needs an adjustment.
-Store the jam in a sterilized jar and keep it in the fridge for up to a few weeks.
Tags: baking, bread
Happy Canada Day to all my Canadian friends!
In a kitchen without A/C, mid-summer bread baking is not really my idea of a good time, but the oven doesn’t need to be on too long for Craig Kominiak’s Leaf-Shaped Fougasse. From what I gather, French fougasse is similar to Italian focaccia, and the teardrop leaf shape is traditional in Provence. I should research the technical differences between the two breads, because I’m sure there are some, but for this purpose, we made the same easy dough recipe that we used for the focaccia last year (overnight rise and all that stuff). I thought that getting the dough into the teardrop shape would be diffucult, but it wasn’t at all and I followed Cher’s suggestion to easily cut the pattern in the dough by snipping it with kitchen shears. Also, I did my cutting directly on my sheet pan (which I sprinkled with cornmeal but did not line with parchment), and that saved me from having to delicately move around and transfer the shaped bread.
I find soft, bubbly, salty, oily bread like this to be addictive, and the hole pattern in the fougasse makes for little sections that are way too easy to rip off and snack on. After R & I demolished the left side, I quickly wrapped up the right side for the freezer, just to stop ourselves from eating the whole thing in one go. The word “fougasse” makes me think of the band Fugazi, but I guess that’s for another blog.
For the recipe, see Baking with Julia by Dorie Greenspan (a modified version of the dough recipe itself is also here and there’s a video here that includes Kominiak shaping, cutting and baking the fougasse). Don’t forget to check out the rest of the TWD Blogroll!