My husband came home from work with special homemade rolls that one of his co-workers had brought in for a pot luck celebration. We couldn’t believe that any of them were leftover! They had an amazing texture and were absolutely delicious.
Thankfully, she was happy to share the recipe with me. 🙂 I’ve made them several times. Easy and perfect.
Yield: 8 rolls
- 250g bread or all-purpose flour
- 200g cold water
- 10g bread yeast
- 5g coarse salt
- 10g granulated sugar
- Combine all ingredients in a bowl. (I use a stand mixer and knead the dough on medium speed for 1-2 minutes.)
- Lightly oil the top surface of the dough and turn to completely coat the outside of the dough.
- Cover the bowl with plastic wrap and place in a proofing oven or warm spot for 1 hour.
- Remove dough from the bowl and place on a lightly floured surface. Divide into 8 equal pieces.
- Roll into rounds or oval shapes.
- Place on a parchment paper-lined rimmed baking sheet. Let rest for 15-20 minutes in a proofing oven or a warm spot.
- Bake at 400 degrees, preferably on convection, for 15-20 minutes.
Posted in Baking, Bread, Recipes
Tags: appetizer, bread, breakfast, brunch, easy, Portuguese, rolls, sandwich, snack, yeast
Why have I never thought of making a BLT taco before? Genius.
This quick and delicious weeknight dinner recipe was adapted from The New York Times, contributed by Melissa Clark. I cooked the bacon at a lower temperature, increasing the cooking time. I think that this method isn’t as messy. 🙂 I added avocado slices, used corn-flour hybrid tortillas, a Serrano instead of jalapeño chile, increased the lime juice, and used chipotle Tabasco in the mayonnaise. I also warmed the tortillas with steam in the microwave.
Yield: Serves 4
- 1 pound thick-cut bacon, about 10 slices
- 1 pint (2 cups) grape or cherry tomatoes, quartered (mixed colors are pretty here)
- 1 small Serrano or jalapeño chile, seeded or not, finely chopped
- 2-3 T cilantro, chopped
- 1 T fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½ cup mayonnaise
- 1 ½ teaspoons Cholula or other hot sauce, or to taste, plus more for serving (I used Chipotle Tabasco)
- 8 (6-inch) corn or flour tortillas (I used corn-flour hybrid tortillas)
- Romaine lettuce leaves, sliced into bite-size pieces
- 1 avocado, sliced into eighths
- refried beans and rice, for serving, optional
- Heat oven to 350 degrees, preferably on convection. Lay bacon in an even layer in 2 9-13″ glass pyrex dishes or on a rimmed baking sheet, and bake until browned and crisp, 35 to 40 minutes. Transfer to paper towel-lined plates and let cool. (Keep rendered fat for another use.)
- While bacon is cooking, toss together tomatoes, chopped chile, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- In a small bowl, whisk together mayonnaise and hot sauce.
- Place tortillas in a tortilla warmer or medium bowl. Top with a damp paper towel and seal with a lid or plastic wrap. Microwave for 1 minute to warm. (Alternatively, the tortillas can be warmed on the stove top: Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.)
- Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, on tortillas. Top with more hot sauce, if desired.
Posted in Pork, Quick, Recipes, Tacos
Tags: BLT, cherry tomatoes, chipotle, cilantro, corn tortillas, dinner, easy, grape tomatoes, jalapeño, lime juice, mayonnaise, romaine, salsa, sandwich, serrano, Tabasco, Tacos, tomatoes, tortillas, wrap
I have several recipes to share from Christopher Kimball’s wonderful book, Milk Street.
This recipe used several genius techniques. The first was using a French technique, panade, which incorporates a bread and dairy paste into meat to bind it together and keep it moist during cooking. These meatballs were incredibly tender as a result. The author also uses the microwave to infuse oil with shallots, garlic, and spices- genius!
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I used ground turkey instead of ground beef and substituted Greek yogurt for whole milk plain yogurt. I really loaded the pita bread halves with meatballs, sauce, and toppings making them essentially knife and fork “sandwiches.” These meatballs would also be wonderful served over rice with a green salad. Delicious!
Yield: Serves 4 to 6 with 1 1/2 cups sauce
For the Meatballs:
- 3 T extra-virgin olive oil, divided
- 1 medium shallot, finely chopped
- 1 garlic clove, grated
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- one 8-inch pita bread, torn into small pieces (about 3 ounces)
- 1/4 cup plain whole-milk yogurt (I used Greek yogurt)
- 1/4 cup water
- 1 cup packed fresh mint leaves (1 ounce), finely chopped
- 1 1/4 to 1 1/2 pounds ground turkey or beef
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Lime-Yogurt Sauce:
- 1 cup plain whole-milk yogurt (I used Greek yogurt)
- 3 T tahini
- 3 T lime juice
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 to 3 pita bread rounds, halved
- tomato slices
- cucumber slices
- red onion slices
- fresh mint or parsley leaves
- lime-yogurt sauce
To Make the Meatballs:
- In a small bowl, stir together 2 T of the oil, the shallot, garlic, cumin, cinnamon, and oregano. Microwave until fragrant, about 30 seconds, then set aside to cool.
- In a large bowl, combine the pita bread, yogurt, and water. Use your hands to mash the mixture to a smooth paste. Add the reserved oil mixture, the minute, ground meat, salt and pepper. User your hands to thoroughly mix.
- Divide the mixture into 12 portions, then use your hands to roll each into a smooth ball. Refrigerate for 15 minutes.
- In a 12 or 14-inch skillet, heat the remaining tablespoon of oil over medium to medium-high heat until just beginning to smoke. Add half of the meatballs, and, using a spatula press them into 1/2-inch thick patties.
- Cook over medium, adjusting the heat as necessary, until the meatballs are well browned on both sides and register 140 degrees F at the center, about 4 min on the first side and 2 minutes after flipping.
- Transfer to a platter and tent with foil. Repeat with the remaining meatballs.
To Make the Sauce:
- Whisk together all ingredients until smooth.
- Fill half of a pita bread pocket with 2-3 meatballs.
- Top with sliced tomatoes, sliced cucumbers, red onion, herbs, and sauce, as desired.
Posted in Chicken (Poultry), Quick, Recipes
Tags: dinner, Greek yogurt, ground beef, ground turkey, kofta, meatballs, Middle Eastern, Milk Street, mint, Panade, pita, sandwich, sauce, Turkish
These kebabs were the focal point of an AMAZING meal. We ate the grilled kebab meat wrapped in warm naan, doused with tzatziki, sprinkled with red onion, with Turkish bulgur pilaf and green salad on the side. I felt like I was in our favorite Middle Eastern restaurant- only better! 🙂 I used naan because the pita bread served in our favorite restaurant is more similar to naan than store-bought pita. I also modified my gold-standard tzatziki recipe by thinly slicing the cucumber into rounds using a mandolin; my mother-in-law recently served tzatziki this way and not only was it delicious, the presentation was wonderful.
I had planned to try this dish ever since seeing a post about it on Savory and Sweet Food, but I had trouble finding sumac. I couldn’t believe my great fortune when sumac appeared in the “new item” section at Trader Joe’s! No wonder I am such a fan of their store. 🙂 This recipe was inspired by savoryandsweetfood.com, mamaslebanesekitchen.com, and saveur.com. I used a gas grill, chicken thighs rather than chicken breasts, substituted fresh dill for half of the fresh mint, and modified the spice blend. DELICIOUS!!
Yield: Serves 6 to 8
- 2 1/2 pounds boneless, skinless chicken thighs (or boneless, skinless chicken breasts), about 10 thighs
- 15 cloves garlic, peeled
- 16 fresh mint leaves
- 3 to 4 large sprigs of fresh dill
- juice of 1 lemon
- 1 T cumin
- 1 T ground coriander
- 1 T sumac
- 1 T tomato paste
- 1/2 tsp dried oregano
- 1 1/2 tsp freshly ground black pepper
- 6 T extra-virgin olive oil
- coarse salt, to taste
- 6 T non-fat plain Greek yogurt
- pita bread or naan, for serving
- tzatziki, for serving
- sliced or diced red onion, for serving, optional
- lettuce, tomatoes, for serving, optional
- Cut the chicken into small cubes.
- In a food processor, make a paste of the garlic, herbs, lemon juice, spices, tomato paste, pepper, and olive oil.
- Add the Greek yogurt to the paste. Mix well. Taste for salt.
- In a glass bowl or baking dish, marinate the chicken pieces in this mixture and refrigerate for about 2-3 hours.
- Then skewer the chicken on approximately eight 10-inch metal skewers.
- Grill over medium heat, turning, until chicken is cooked through and slightly charred, 10–12 minutes.
- To serve: Remove from skewer onto warm bread. Dress with tzatziki, sprinkle with red onions, shredded lettuce, and/or tomatoes as desired.
One Year Ago:
Posted in Chicken (Poultry), Grilling, Recipes
Tags: chicken breasts, chicken thighs, coriander, cumin, dill, dinner, Greek yogurt, grilled chicken, kebabs, Lebanese, Middle Eastern, mint, sandwich, shish taouk, sumac, Turkish
I initially made this bread to serve with a simple pasta dish, but thankfully we had leftovers the next day to use to make delicious gruyere grilled cheese. 🙂 This loaf is my first entry in the Fiesta Friday Challenge #1 at The Novice Gardener: posting a dish using both yeast and herbs. Was it cheating (or exceptionally clever?) to use a bread machine? 🙂
This recipe was adapted from Scientifically Sweet, via Foodgawker. I modified the recipe to make it more garlicky and less spicy. I also adapted it to bake in a bread machine, used a combination of whole wheat and bread flours, and added olive-oil to the dough. Easy & tasty!
Yield: One 1 1/2 pound loaf
- 1 ½ cups tepid water, no hotter than 110 degrees F
- 1 tablespoon extra-virgin olive oil for the dough, and 1 tsp extra-virgin olive oil for brushing the top of the loaf
- ½ tsp sugar
- 2 ½ tsp instant dry yeast
- 6 oz white whole wheat flour
- 10 oz bread flour
- 1 tsp coarse salt
- 1/2 tsp dried red chili pepper flakes
- 1 tsp dried oregano
- 1 tablespoon minced garlic
- ½ tsp freshly ground black pepper
- coarse salt, for sprinkling, to taste, optional
- Measure all ingredients into bread machine pan in the order suggested by manufacturer. (My machine suggests to place all liquid ingredients in the base of the pan, followed by the dry ingredients, and finally to place the yeast in a well on top of the dry ingredients before processing.)
- Process on whole wheat bread cycle; use medium/normal crust color setting.
- 30 minutes before the end of baking, brush the top of the loaf with remaining 1 teaspoon olive oil and sprinkle with coarse salt.
- Remove bread from pan; cool on wire rack.
Posted in Baking, Bread, Recipes
Tags: bread flour, bread machine, Fiesta Friday, garlic, grilled cheese, gruyere, oregano, red pepper flakes, sandwich, whole wheat, yeast
We ate most of this tangy relish over pasta and plan to eat the leftovers as a crostini topping (with basil) or as a sandwich spread (with mozzarella) – YUM! Pasta water can be added to the caponata to make a thinner sauce for pasta, but I prefer a chunky and thick sauce. This recipe was adapted from Everyday Food.
- 1/4 cup olive oil
- 2 large sweet onions, chopped
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 8 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red-pepper flakes
- 6 oz tomato paste
- 2 teaspoons unsweetened cocoa powder
- 2 tablespoons sugar, plus more if needed, to taste
- 2 large eggplants (2 1/4 pounds total), cut into 1/2-inch cubes
- 2/3 cup red-wine vinegar
- Coarse salt
- 1 pound rigatoni
- freshly grated Parmesan, for serving, if desired
- fresh basil, for garnish, if desired
- In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
- Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.
- Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 2 tablespoons), as desired.
- Cook the rigatoni according to the package directions in salted, boiling water. Reserve 1/2 cup of the pasta water.
- Combine cooked pasta with approximately 3 cups of the sauce, or as desired. Gradually add reserved pasta water until desired consistency is achieved.
- Serve garnished with freshly grated Parmesan and fresh basil, if desired.
One Year Ago:
Posted in Appetizers, Pasta, Quick, Recipes, Vegetarian
Tags: bruschetta, caponata, crostini, dinner, eggplant, golden raisins, Italian, pine nuts, rigatoni, sandwich, sandwich spread, vegetarian
This dish is the ultimate in comfort food. Definitely a special occasion meal- my excuse was Valentine’s Day dinner. 🙂 It’s a 3-inch buttermilk biscuit slathered in honey butter, filled with fried chicken, and then sprinkled with hot sauce. I modified the recipe to “lighten” it… ever so slightly… (Wasn’t it healthier because we ate it with green salad?!?) I substituted chicken thighs for chicken cutlets (our preference), used 1/2 the suggested amount of honey butter, and sautéed the chicken in minimal oil versus frying in 1/2-inch deep oil. The recipe was adapted from Pies-N-Thighs in Brooklyn, NYC, via Bon Appetit. My brother is a huge fan of this restaurant! A perfect meal with Whoopie Pies for dessert.
Yield: 4 to 5 Servings (4-5 biscuits)
- 1 cup buttermilk
- 1 tablespoon hot sauce (I used Sriracha)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 4 skinless, boneless chicken cutlets OR 5 skinless, boneless chicken thighs, cut into cutlets (about 1½ lb. total), pounded to ¼” thickness
- Vegetable oil (for sautéing or frying; about 1/2 cup to 2½ cups)
- 2 cups panko (Japanese breadcrumbs)
- Freshly ground black pepper
For the Honey Butter:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 T honey
- 1/4 teaspoon kosher salt
For the Biscuits:
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon sugar
- 1/8 teaspoon baking soda
- 2 3/4 cups all-purpose flour, plus more
- 3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into pieces
- 3/4 cups chilled buttermilk
- 1 large egg, beaten to blend
- 4 or 5 Pies-N-Thighs Biscuits
- Hot sauce (I used Sriracha)
- Prepare the Chicken: Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours. DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
- Prepare Honey Butter: Mix butter, honey, and salt in a small bowl until smooth; set honey butter aside.
- Make the Biscuits:
- Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
- Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
- Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 20-25 minutes (on convection) or up to 30–35 minutes.
- Pour oil into a large skillet, preferably cast iron, to generously coat the bottom of the pan to sauté or to a depth of ½” to fry, and heat over medium-high heat until oil bubbles immediately when a little panko is added.
- Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 1 1/2 to 2 minutes per side. (I cover the pan with a splatter screen to decrease the mess.) Transfer chicken to a paper towel–lined baking sheet to drain.
- To Serve: Split biscuits and spread one side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
One Year Ago:
Posted in Baking, Chicken (Poultry), Holiday, Recipes, The Piggy Pancake (Breakfast)
Tags: biscuits, breakfast, brunch, buttermilk, chicken cutlets, chicken thighs, dinner, fried chicken, honey, honey butter, panko, sandwich, Southern, sriracha