Posts tagged Bread
Russian Black Bread
Russian Black Bread

“If you’d like to be like the Russkies, you’d slather this with butter, top it with caviar, throw it back with some ice cold vodka and then head to work on a Monday morning.” Deb Perelman

Russian Black Bread
From Smitten Kitchen

Makes 2 loaves

2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose flour
1 cup bran
2 tablespoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots

topping (optional)

1/4 cup cornmeal
1 tablespoon unbleached all-purpose flour

1 teaspoon caraway seeds

1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside and let cool to lukewarm.

3. Combine flours in a large bowl. Set aside.

Note for the next step: If you don’t like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture. I always make my black bread this way.

4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso, and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes.

5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. You might not use all of the flour mixture. It will be very sticky but firm.

6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough.

7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.

8. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds or loaves. Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet. Sprinkle loaves with cornmeal mixture, if using. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.

9. Bake in a preheated 350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210°F on an instant-read thermometer. Baking time in your oven may vary — check on the bread when it is 2/3 to 3/4 of the way through. Remove from baking sheet to cool completely on a rack.

 

Croissants

If I thought bagels were ambitious, croissants are just insane. Ok, maybe that is a little unfair, but it felt like a crazy endeavor and the timeline really does necessitate some commitment. 

Croissants

I'm going to be honest, I wouldn't dare put together my own version of a recipe or tutorial for croissants. There are so many steps and such precision in directions, times, and temperatures, I think I'll leave it to the experts. 

I followed Tartine's fabulous step by step recipe as shared by Saveur. I started them on Friday night and finished around 11:00am on Sunday. Though complicated and a little scary they were completely worth it for the steaming soft interior and the shatteringly crisp exterior. With a hot cup of cafe au lait and a French Grand Prix to watch, these were heavenly. 

Croissants and Cafe Au Lait

What I will share with you is the Almond Croissant variation from TARTINE. Because, OMG, Almond Croissants At Home. I feel like I have super powers. I made these. And then I ate them all. 

Almond Croissants

Almond Croissants

Adapted from TARTINE by Elisabeth Prueitt and Chad Robertson

12 Croissants
1 cup Frangipane Cream (below)
¼ cup Sliced Almonds
Confectioner’s sugar for dusting

Bake croissants and allow to cool. When cool enough to handle, split each croissant in half, but not all the way through. Spread bottom half of croissant with frangipane cream, close croissant and top with a little more frangipane cream, just enough to allow some sliced almonds to stick. Top each with sliced almonds and arrange on baking sheet. Bake at 350 until hot, cream is melted, and croissants are crispy, about 20-35 minutes. Serve dusted with confectioner’s sugar.

 

Frangipane Cream

Makes about 3 cups

2 cups sliced almonds
1 cup sugar
¾ cup unsalted butter
a pinch of salt
4 tsp Brandy (optional)
2 large eggs
2 tbsp whole milk

Combine the almonds with ¼ cup of the sugar in a food processor until finely ground. Set aside.

In a stand mixer with the paddle attachment beat the butter until creamy. Add remaining ¾ cup sugar and mix to incorporate. Add the almond sugar mixture and beat until thoroughly combined. Add salt, brandy, and 1 egg, mix until incorporated. Add remaining egg and the milk, mix until light and fluffy.

 

And a final note on the process... 

recipe timing croissants

Sometimes when I start to make complicated recipes I have to create a step by step timeline to figure out when I'll need to be available and how long each step will take. It helps me feel a little more like I can tackle a multi day project. I do this when I'm painting a room too. Clean, sand, putty, sand, clean, prime, prime, paint, paint, paint. Look back and admire. Same concept. Much tastier result. 

This was my croissant guide. My shorthand is probably not understandable to anyone else, but it helps me get through the recipe, even if it takes a few days :) 

 

Let me know if you decide to tackle some crazy cooking project! I'd love to hear about it. 

2018 Canadian GP: Montreal Style Bagels

If we have to talk about the race I would like to take the interview technique of sandwiching the bad within the good. Montreal is an awesome city, with amazing food, super cool people, and a fervor for F1 resulting in a sold out race! The race was utterly boring. The championship is still alive! 

Welp, that's that. Let's talk about bagels! I had never thought about making bagels, ever. I just assumed it was too hard, they'd be too complicated, or they couldn't possibly be as good as my local bagelry. Turns out I was wrong on all accounts. Yes, they took time and a bit of fiddly effort here and there, but if you have half a day and are willing to do a little trial and error it is totally worth it. These are Delicious. 

Montreal Style Bagels

We ate them fresh with whipped cream cheese, lox, a little onion and capers and then had them the next morning lightly toasted with a smear of butter. We took them to work with scrambled eggs and bacon slices for a simple lunch. They were delicious on all accounts. 

Bagel with lox

When it came to making these, as usual I found too many recipes and couldn’t decide which one to follow, and inevitably ended up choosing two and following both… Sometimes this totally ruins things, like when I ended up putting yogurt into a hot curry and curdling the whole thing. Oops. But, this time, it worked like magic and these bagels were amazing! The only thing I would change is to make 18 rather than 12 as they were rather large and my understanding is that Montreal Style Bagels are meant to be on the smaller side. 

Montreal Style Bagels

Adapted from The Spruce and My Second Breakfast with help from Lori McKinnon's Youtube video

4 1/2 teaspoon dry active yeast (2 packages)
1 1/2 cups warm (not hot) water
1 egg
1 egg yolk
1 cup honey, divided
1/4 cup canola oil or other neutral-flavored oil
1/2 teaspoon kosher or sea salt
About 4-5 cups bread flour (can use all-purpose)
1/2 to 1 cup poppy seeds or sesame seeds (optional)

1. Dissolve yeast in warm water. Let sit until foamy, about 5 minutes.

2. Add yeast and water to mixing bowl or bowl of a stand mixer, add egg, and egg yolk, whisk until combined. Mix in ½ cup honey, the oil, and salt.

3. Add flour one cup at a time mixing until combined. Add flour until dough begins to pull away from the side of the bowl, this may be 4, 4 ½ or 5 cups of flour.

4. If using a stand mixer, change mixer to dough hook and knead for approximately 10 minutes. If kneading by hand, turn out dough onto lightly floured surface and knead until it becomes firmly elastic. Cover and let rest for 10 minutes.

5. Prepare 2 cookie sheets covered in parchment paper, sprayed with cooking spray, and have ready two sheets of parchment sprayed with cooking spray to lay on top of bagels.

6. Divide dough into 12-18 evenly sized pieces. Roll each piece into an 8-10 inch rope, then bring the ends together and press to shape into a circle. I found the Youtube video, mentioned above, helpful in seeing a good technique to bring the dough together.

7. Set each shaped bagel on prepared cookie sheets, let them rest of 30 minutes. In the meantime, about 10 minutes before they are done resting heat oven to 425 F and start a large pot of water boiling. Once water begins boiling add ½ cup honey and stir in to dissolve.

8. Prepare more baking sheets, lined with parchment paper (no spray this time). Make egg wash, by whisking one whole egg in a bowl. Set poppy seeds and/or sesame seeds in dishes ready to be sprinkled on bagels. (I like to use a spoon or my hands to sprinkle on, dipping is far too messy.)

9. Boil bagels for 45 seconds on each side. You can do this individually or in batches as many as at a time as your pot (and attention) will allow.

10. Remove from pot and set on paper-towel lined plate to remove excess water. Dip in egg wash on both sides, and sprinkle on poppy seeds or sesame seeds, set on parchment lined baking sheets.

11. Once you have a full sheet Bake at 425 F for 10-15 minutes until golden brown. You may flip them if you like, but they will bake through without flipping to preserve a fluffier top.  They can burn quickly due to the egg wash and seeds, so keep an eye on them after the 10 minute mark.

12. Cool on cooling racks, eat fresh or keep on counter for 2 days in airtight container. Freeze the remainder to keep fresh.

 

Bagels cooling
2018 Bahrain GP: Falafel with homemade Pita

Bahrain is one of those enigmatic places that you just can't place your finger on. It is a clash and mix of cultures that make it lovely, full of life, and fantastical. On top of it all, the race is a night race which shines bright and adds that element of sparkle to the race calendar. This race tends to include plenty of passing opportunities and makes for exciting racing and lots of drama. This year did not disappoint! 

As for dinner, it also did not disappoint. I found some amazing recipes for some Bahraini favorites: Falafel, Pita Bread, and Tzatziki. As mentioned previously, these tasty Middle Eastern bites are not indigenous to Bahrain but favorites nonetheless. We also made some fabulous hummus and finished it off with Baklava, so yummy! (Recipes to come.)

Falafel

FALAFEL

From Epicurious

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
1 cup cherry tomatoes, halved
1/2 red onion, chopped
1/2 red and  1/2 green bell pepper, chopped
1 tablespoon lemon juice
1 teaspoon olive oil
salt to taste

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. 

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a ball and pulls away from the sides of the food processor. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts. (Before rolling all the balls you may want to test one to check that it stays in the formed ball when fried.)

5. Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 5 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

6. Mix tomatoes, cucumber, onion, and bell peppers with lemon juice and olive oil, salt to taste. 

7. Serve with tzatziki and chopped vegetable salad. Serve in pitas or simply with a fork and knife!

 

Pita

PITA BREAD

From Serious Eats

1 cup (8 ounces) water, 105–110°F
1 tablespoon extra-virgin olive oil, plus more for oiling the bowl
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
1/2 cup (2 1/2 ounces) whole wheat flour
2 cups (10 ounces) all-purpose flour, plus extra for dusting

1. Mix water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.

2. Using clean hands, knead the dough in the bowl for 10 minutes until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.

3. Turn the dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place the dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.

4. Meanwhile, place a baking stone on the top oven rack and preheat oven to 500°F. Line a plate with a large, clean kitchen towel and set aside.

5. Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.

6. Roll each piece of dough into a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 20 minutes.

7. Working with as many pitas as will fit on the stone at once, pick up each pita and place onto the stone top side down. Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake. Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.

8. Heat a cast iron skillet on high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately. Alternatively if you have a gas stove simply toast pita over flame being careful to be quick so as not to burn the pitas on either side. 

 

Tzatziki

Tzatziki

½ medium cucumber
1 cup plain Greek yogurt
1clove garlic minced
1 lemon, zested and juiced
salt to taste

Partially peel  and grate half a cucumber. Squeeze grated cucumber to remove excess water. In a small bowl combine grated cucumber, yogurt,  juice and zest of  the lemon, grated or minced garlic, and a pinch of salt.

U.S. GP - Pulled Pork Sliders
Ricciardo Merica.jpg

I think Ricciardo's style really exemplifies much of what I love about this race. The feel of this race is so un-stuffy and is just about the excitement of racing, the joy of fast cars, and a really fun atmosphere. COTA is a great track, built with F1 in mind, awesome hill rise on the first corner, epic esses, and in a place with changeable weather and plenty of race fans. What more could you ask for?

 

As I mentioned in my last post it was so hard to choose what to make for this race. I eventually closed my eyes and thought about some of my favorite food memories, with family, at get-togethers, childhood memories. This meal is a combination of all those things. The crowning achievement though is a recipe for killer pulled pork. So without further ado, I share with you today my brother-in-law's Pulled Pork. I'm pretty sure I got his permission to post this. Though... come to think of it I'm not so sure, I hope I don't get disowned. Even so, it would be worth it. The secret to the deliciousness is the Carolina sauce. I didn't know it until I got my hands on the recipe, but I'm pretty sure it has something to do with the stick o' butter. 

I served the Pulled Pork on buttery dinner rolls for some excellent hand-held sliders. Along side I made Smoky Bacon Mac and Cheese from the geniuses behind Home Room restaurant in Oakland (an ALL mac and cheese themed restaurant) and Tangy Cabbage and Collard Slaw (also with bacon...) To wash it all down we had a house favorite cocktail, Rye and Ginger. And, since no meal is complete without dessert, we finished it all off with Banana Cream Pie (in a jar)

 

Some fair warnings on the following recipes, the Carolina sauce and the pork shoulder both need overnight rest time, so make sure to prep for making this recipe in advance. The pork also cooks for 7 hours so you'll want to get it in the oven in the morning if you want to be eating at a reasonable hour. All that time and prep is sooooo worth it. The tender falling apart meat and the melded tangy and rich flavors of the sauce make you glad you just made enough food to feed an army. 

US GP F1Cookbook

Pulled Pork Recipe

From: Brother-in-law extraordinaire John

Spice Rub

2 tablespoon chile powder
2 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar

Other stuff

1 pork shoulder roast (also called pork butt) approx 7lbs
4 onions, cut into halves
2 1/2 cups of  John's Carolina Sauce
Good-quality rolls, for serving
Slaw, optional

Directions:

Rub the spice mixture all over the pork shoulder
Wrap the pork in plastic wrap and refrigerate overnight
Place pork roast atop onion halves in a Dutch oven or similar large pot
Cook in oven at 300 degrees for 7 hours
Remove onion halves
Add Carolina Sauce (see recipe below) to pan sauce, and shred pork

Pot 'o' Onions
Pot 'o' Pork

Carolina Sauce
Makes about 8 cups

4 cups prepared yellow mustard
1 cup brown sugar
3 cups cider vinegar
1 cup water
1/2 cup chili powder
2 tablespoons black pepper
2 tablespoons cayenne
1 tablespoon soy sauce
1 stick o' butter

Mix all except soy & butter
Simmer 30 minutes, stirring occasionally
Stir in remaining ingredients and simmer for 10 more minutes
Refrigerate overnight
Stores well in the fridge due to high acid content from the vinegar, great on sandwiches, grilled chicken, and phenomenal on pulled pork. 

Carolina BBQ Sauce ingredients
SOOOOO many spices
Plenty of sauce

Put it all together:

Serve the pulled pork on ciabbata, french rolls, or if you are over-ambitious like me, buttery cafeteria-style rolls from scratch, from yet another stolen, errr borrowed, recipe (below).

Top with slaw or just as is. On that note: If you want a slaw for your pulled pork sandwiches I would recommend a simple sliced cabbage, bell pepper, olive oil and lime blend (maybe some green onion and tomatoes if they are in season). If, on the other hand you want tangy, crunchy, goodness to eat along side your pulled pork sliders and mac n cheese, then this Tangy Cabbage and Collard Slaw is for you. 

US GP Dinner

Cafeteria Lady Rolls

From: My husband's co-worker's husband Gary

Makes: 16   
4 cups flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons sugar
1/2 cup melted shortening (or butter)
1 3/4 cup warm milk

1. Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. This step is unnecessary if you are using instant yeast - in that case, mix the yeast directly into the dry ingredients. Make sure to stir the yeast and sugar in before adding salt.

2. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl.

3. Place dough in a well-greased bowl and let rise until doubled in bulk (approximately 45 minutes - 1 hour).

4. Stir down and form into rolls (note that dough is sticky) and let them rise again.

5. Bake at 425º F until brown and brush with butter while hot. 10-12 minutes. 

Ready to bake rolls
My kitchen smells amazing... rolls

Ferrari's contribution to the U.S. GP Art portfolio:

Austin 2017 Ferrari poster.jpg