Pita Bread Recipe :
Directions You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter. Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Sprinkle salt over the sponge and stir in the olive oil. If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets.
Forget Chicken. THIS is what's for dinner
I don't have the urge to cook very often. So when I do, husband is usually down on his knees first thing, thanking the heavens {so that I can hear} for this one precious and fleeting moment that will soon pass and leave in its wake a satisfied stomach that will have to wait another few weeks or so until it will be satisfied again. And then I tell him to shut it and get up and help me. Anyway. So. * 2 (5 ounce) salmon fillets * 1-1/4 cloves garlic, minced * 1 teaspoon white wine * 1 teaspoon honey * 1 tablespoon and 2-1/4 teaspoons balsamic vinegar * 1-1/4 teaspoons Dijon mustard * salt and pepper to taste * 1 teaspoon chopped fresh oregano {we didn't have any, so we just skipped this one} 1. Perfect for a little post-workout feast.
Unfettered F-U-N . . . Rainbow Jelly Shooter!
Rainbow Jelly Shooter Its been a whirlwind at the test kitchen. The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking". One of the highlights of our week was a lovely chat with Erin over at Tablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun! So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . . I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin. Cheers, Michelle Rainbow Jelly Shooter Suggested pan: 9" x 13" cake pan, or molds Yield: about 45 jelly shots Red Layer Yellow Layer
All mine… « Northwest Noshings and Ramblings
So it is no secret that my husband is a picky eater. And more than that we pretty much have different tastes. Completely. I love quiche but fear having a whole giant one to myself. This quiche originated quite a while ago. Pear, Walnut, and Goat Cheese Quiche for Two cream cheese pie crust recipe (follows) custard filling recipe (follows) 1 pear, your choice what kind, cut into sections with skin on 1/3 cup goat cheese crumbles (or more if you really like cheese) 1/3 cup walnuts, toasted and roughly chopped Cream Cheese Pie Crust ½ cup all-purpose flour 3 TBSP unsalted butter, chilled and cut into 12 cubes 4 TBSP cream cheese, at room temperature 1 tsp apple cider 2 tsp honey Preheat oven to 350F. Using a food processor, add together all the ingredients. Divide into two discs. Remove from fridge and roll out one disc on lightly floured surface to 1/8 of an inch. Top the crust with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes. Remove from oven and let cool.
going strong
Our meatless Mondays tradition is still going strong! Don finally accepted that going meatless every once in a while is not going to kill him, it seems. Most meatless Mondays, we eat cheesy pasta and salads, but being Asian, we get a honkering for rice. Tofu is a treasured ingredient in shojin cuisine (Buddhist vegetarianism). Pressing water out of tofu is easy. Pressed tofu is much denser and easier to work with in stirfries and baked preparations. Tofu Steak – serves 2 1/2 14-oz block of tofu (silken or firm, whatever you like) 1 tbsp sesame oil 2 tbsp soy sauce 1 tbsp sake 1 tbsp mirin 1 tsp sugar 1 tsp grated ginger shichimi pepper (optional Press and slice tofu. Heat up some sesame oil in your frying pan over medium-high heat. Mix up the rest of the ingredients to make the teriyaki sauce. Put all of the fried tofu slices in the frying pan and dump in the sauce. Simmer until the sauce reduces and glazes – hence the name “teriyaki” (it means glaze-grilled).
Chili Non Carne with Kidney Beans (Veggie Chili Recipe
Lya's school just served vegetarian chili for lunch and she begged me to replicate the meal she had this week. I was more than happy to oblige. To recreate the dish, I used store-bought vegetarian chorizo, red kidney beans, caramelized onions, unsweetened cocoa powder, tomatoes, crumbled firm tofu, roasted green bell peppers and jalapeños. I just mixed them in a crock pot and let the flavors simmer together. I nested the chili in tortillas, added shredded cheese and secured them with little sticks decorated with cherry tomatoes. Ingredients Yields: 6 servings Directions Dry-toast the coriander seeds, cumin seeds and black peppercorns. This step is optional but I find tomato skin unpleasant. In a pan, heat the canola oil. In the same pan, add the minced garlic. Transfer all the ingredients to the crock pot (except the cheeses, sour cream and onion chives). Ladle the chili into a large serving bowl. Warm the tortillas and serve in a large platter with cheese on the side. Bon appétit! Tips
