The flavor on these is lightly sour and sweet. The sourdough ones were too sour.
Starter (poolish) — make the night before
- 1/2 c (113g) water (room temp)
- 1/16 tsp (a pinch) yeast
- 1 c (120g) all purpose flour
Mix together and cover and let rest at room temp for ~14 hours. Starter should expand and be bubbly.
Dough — day of
- 225g water, lukewarm
- all the poolish
- 1 1/2 tsp yeast
- 3 1/2 c (420g) all purpose flour
- 2 tsp (12g) salt
- Mix everything together, in a Kitchenaid at speed 2, this should take 4 minutes. Dough will be cohesive but a little rough and still stick to the bottom of the bowl.
- Proof for 45 minutes (Proof setting on proofing drawer)
- Deflate, fold, proof for 45 more minutes (residual proofing drawer heat)
- Divide into four equal pieces
- Round into balls, seam side down. Rest for 15minutes to an hour.
- Shape each ball — flatten into a pancake, fold in thirds then tuck/braid the edges along the middle seam.
- Preheat the oven to 450, with a cast iron pan in the bottom rack.
- Place the logs seam side down into a floured folded cotton towel (a fold between each log). Let rise for 45minutes to an hour.
- Transfer dough logs to parchment, seam side down. Score deeply.
- Transfer the parchment into the oven (baking steel optional), and pour a cup and a half of boiling water into the cast iron. (Wear sleeves, the steam can burn)
- Bake for 25-28 minutes, until a golden brown.
Yield: Dessert for 4 to 6
- Vegetable oil
- 2 cups glutinous or sweet rice flour
- 1 cup room temperature water, plus more for steaming
- 1/2 cup peanut meal or black sesame powder – I used 1/2c TJ’s roasted unsalted peanuts
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt – this amount was a distinctly salted mochi, surprised some folks. Would do less for a more typical “western” level of dessert sweetness.
- Mix the glutinous rice flour and water until a smooth dough forms.
- Steam in a heatproof bowl coated with oil for 30 minutes (covered). Let it sit for 15-20 minutes until it’s handleable but still warm.
- In the meantime, blitz the peanuts, sugar & salt in the food processor until the texture is like lumpy sand.
- Cut mochi into bite size chunks and roll in peanut sugar.
- Serve while warm. Edible the next day, but kinda weird and soggy.
- 1 medium head of cabbage chopped into small pieces — I used savoy cabbage
- 2 tomatoes diced — I used 3 canned tomatoes, cut up, and some of their liquid
- 1/4-1/2c diced onion
- 1 & 1/2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds (I used brown)
- a heavy pinch of garam masala
- cilantro for garnish – I skipped
- salt and pepper to taste
Heat oil and add cumin, mustard and onions. Brown, then add cabbage and diced tomato. Salt & pepper.
Cover and toss until fully cooked and a bit browned. Add tomato liquid or water if needed (I added ~1/4c of water). Add a pinch of garam masala a couple minutes before it’s finished. Garnish with cilantro.
This recipe produces a full 10″ skillet worth. Probably 6-8 non giant burritos.
- 1 cup chopped walnut pieces
- 3/4 cup uncooked brown lentils
- 1/2 cup chopped white onion
- 1 teaspoon dried oregano – didn’t have any
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 tsp garlic & onion powders
- 1/4-1/2c broth
- Simmer lentils until tender (~15-20 depending on soaking). Set aside
- Toast walnuts. Set aside.
- Saute the onions and spices in a pan, once they’re translucent (but not caramelized), add the lentils and walnuts. Toss and add some broth until it’s appropriately damp.
Ideas for next time:
- Add canned tomatoes, mushrooms?
- Season differently (pomegranate syrup & pita?)
Spinach Gomae – https://www.justonecookbook.com/spinach-with-sesame-sauce/
Okra Goma-ae: https://www.youtube.com/watch?v=jr2CzjLFylc&ab_channel=%5BHarumaRecipe%5DJapaneseFoodRecipesinEnglish
Rub ~1 lb ish okra (a few handfuls, dry) with salt to remove the hairs. Then blanch in lightly salted water for 2 minutes and 30 seconds in small batches. (The youtube video suggests 2 minutes, that was more crisp than I’d like)
Drain, cool in a bowl of ice water. Pat dry. Chop into bite size pieces & mix with the sauce.
1 tbsp tahini
3-4 tbsp toasted sesame seeds, roughly ground (measure before the mortar & pestle)
2 tbsp light soy
1 tsp mirin
1 tsp sake
2 tsp sugar
I liked the mix of the smooth tahini with the chunky coarsely ground sesame seeds.
Adapted from this recipe: https://www.food.com/recipe/picadillys-carrot-souffle-30216. It’s a sweet-ish side dish, but not overwhelmingly sweet. Could be served as a dessert though!
Serving size: 4 Le Creuset ramekins
- 12oz carrots, cut up into small pieces then microwaved until soft (I did 5 min, then let it sit in the microwave for several minutes to cool)
- scant 1/4c sugar
- 3/4 tsp baking powder
- splash of vanilla, pinch of salt, cinnamon & chili powder
- 2 eggs, beaten till combined
- 1 tbsp flour
- 1.5oz room temp butter
Food process the carrots, then add the sugar, baking powder, spices, 2 eggs and butter. Blend until evenly combined. Then add the 1 tbsp of flour.
Divide equally among ungreased ramekins, then bake at 350F until the tops are browned (about 30-45 minutes).
Based on lots of different recipes…
- 1 cup sweet glutinous rice (wash first, tastes cleaner)
- 4 cup water
- 4 tablea tablets
- 2 tbsp cocoa powder or 1/4 tsp espresso powder (very optional, makes the chocolate flavor darker)
Cook all together on low heat until done. Serve with condensed milk.
Makes 4 servings.
- 1/2c mashed very ripe bananas (approx 4)
- 1c sour cream
- 1 3/4c AP flour
- 2/3c cocoa powder
- 1.5 tsp baking soda
- 1/2 tsp salt
- 7oz room temp unsalted butter
- 1.5 c sugar
- 3 eggs
Preheat the oven to 350F (or 325F on my toaster), butter and flour a 10c bund and sift with cocoa powder.
Beat the butter and sugar together until pale, then add the eggs one at a time. Slowly add half the flour, cocoa powder, baking soda and salt. Add banana and sour cream, then the remainder of the flour.
Pour into the pan, smooth the surface and bake for 55-60 minutes until a cake tester comes out clean.
Allow to cool for ten minutes, then invert onto a wire rack.
Glaze with chocolate glaze if desired. (Google that)
Original Link here, recipe by Melissa Clark: https://cooking.nytimes.com/recipes/1021225-the-crunchiest-summer-fruit-crumble
I haven’t tried the fruit filling, but have found the topping (or half a topping recipe) great on other pies.
- 1 ½ cups/190 grams all-purpose flour
- ½ cup/50 grams rolled oats
- ⅓ cup/75 grams light or dark brown sugar
- ⅓ cup/65 grams granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom, ginger or allspice, or use lemon zest
- ½ cup/115 grams unsalted butter (1 stick), melted and cooled
- Mix all the topping ingredients, squish into coarse crumbs. Largest crumbs should be about 1/2 inch in size. If you try making them bigger they’ll end up as rock-crumble. S complains.
- Spread on a rimmed baking sheet, bake at 350F (325 in the toaster) until fragrant. They will not be golden brown.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 3 cups of chopped apples (with Gravensteins, no need to peel)
- Preheat the oven to 375F normal oven, 350F in the toaster, and set an oven rack in the middle position. Grease a 9-inch cake pan with butter or nonstick cooking spray.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Add the dry ingredients. Using a rubber spatula, fold in the chopped apples.
- Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes (time depends a lot on the oven etc, check for golden brown), or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack for about ten minutes. Run a blunt knife around the edges of the cake. Then flip onto a plate, then the final plate.