The pain of war cannot exceed the woe of the aftermath...

While continuing with my challenge to solely eat bread that I have baked, today I deliver you not one but two entirely different breads. (I recognize the pattern that is continually appearing in this blog is bread and spice.) First is a focaccia. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is traditionally pressed by hand into a thick layer of dough and then baked. Prior to baking the bread the common practice of "dotting" is followed. This generates multiple wells in the bread by using a finger, or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough. I chose to flavor mine with tomato slices, thyme (my favorite herb), and garlic olive oil. Once you prepare the bread dough you are at leisure to distribute anything on top that you like. A traditional Sicilian version has grapes. While I set this dough aside to rise I decided to bake yet another bread. The second bread is honey oat almond bread. This bread is baked in loaf pans (2), and is slightly sweet, but creates excellent sandwich or breakfast bread (hint: French toast). The oats and ground almonds give the bread a dense texture. Please try one or both breads and stick with me on this journey to homemade bread. 

Tomato Thyme Focaccia

4 1/2 to 5 cups bread flour (all purpose will also work)

2 3/4 cups warm water (about 110 degrees—not hot to the touch)

2 envelopes active dry yeast

2 teaspoons coarse sea salt, plus extra for sprinkling

2 tablespoons fresh chopped thyme*

3-4 sliced roma tomatoes (or what ever looks the best when shopping)

1/3 cup and 2 tablespoons extra-virgin olive oil

garlic olive oil

3 T grated parmesan cheese

1 teaspoon freshly cracked pepper

In a large mixing bowl, mix together bread flour, water, and active dry yeast. Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.

If using a stand mixer, attach dough hook and mix in salt. Knead dough for an additional 5-7 minutes. Dough will be loose and sticky.

If you do not have a stand mixer, turn dough out on a heavily floured surface and, using your hands or even a wooden spoon, attempt to knead the dough. Mix in salt at this time. Add flour as needed and fold dough in half in all directions if it will not cooperate enough to knead. Dough will be very difficult to handle, but try to incorporate as little flour as possible (it results in a softer bread).

Cover with plastic wrap and allow to rise for another hour, or until doubled in volume.

In a 13 by 17-inch rimmed baking pan, evenly distribute 2 tablespoons of olive oil to coat pan. Turn out down onto pan and, with oiled hands, pull dough to the edges of the pan. The dough may resist at first, but with a little patience it will stay put. Cover dough with a clean dish towel and allow to rise for an additional 15-20 minutes.

Preheat oven to 400 degrees F (205 degrees C).

Using your fingertips, poke a couple dozen holes into the top of the bread. Pour remaining olive oil evenly over bread. Press in tomatoes and sprinkle parmesan, thyme, salt and freshly cracked pepper. You may drizzle with about 1 tablespoon of garlic olive oil at this time if desired. Bake for 30-40 minutes, or until golden brown. Let cool slightly in pan before serving warm, or at room temperature.

On the second day, the crust may soften. To bring back the crispiness, I suggest reheating the bread in the oven at 400 degrees F (205 degrees C) for 5-8 minutes.

*Feel free to top the focaccia with anything you desire (olives, onions, any herbs, grapes, or simply garlic)

Honey Oat Almond Bread

2 packages Active Dry Yeast (4 1/2 teaspoons)

1/2 cup good quality honey

4 tablespoons butter

2 1/4 cups warm water (110-120 degrees)

1 tablespoon salt

1 C ground almond**

5 cups all purpose flour

1 cup quick cooking oats

1 whole egg, lightly beaten

In a medium saucepan combine the butter and honey and heat on low until the butter is melted. Remove from the heat and add the warm water. You want the mixture to be about 110-120 degrees. It is best to use a thermometer to prevent killing the yeast. Sprinkle the yeast on top of the water honey mixture and set aside until the yeast blooms: about 10 minutes.

In a large mixing bowl combine the salt and 3 cups flour. Fit the mixer with a dough hook then add the yeast mixture and blend on low until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with a spatula. 

Add the egg and the ground almond. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, and 2 cups flour. Mix on low with the dough hook until it's smooth and elastic. Use up to one more cup of flour if needed to prevent the dough from being sticky.  

Add the dough to a large bowl greased with vegetable oil. Cover and let the dough rise in a warm location free from drafts for about 1 hour or until double in size. Punch the dough down and turn onto a floured surface. Cover the dough with the bowl and let it rise for 15 minutes. Cut the dough in half and shape each into a loaf. Place the loaves in greased 9x5 inch loaf pans and let rise for another hour. Bake in a preheated 350 degree oven for 35 to 40 minutes.

**You my substitute wheat flour for 1/2 of the all purpose if you like, and if you do not have ground almond you may use a little more flour in it's place, or very finely grind almonds in a food processor.

Until tomorrow...Peace.

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This life is more than just a read through...

Happy Pi Day! I am not referring to pastries, but instead math. Pi Day is a holiday commemorating the mathematical constant π (pi). It is celebrated today (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the House of Representatives supported the designation of Pi Day. Larry Shaw created Pi Day in 1988. The holiday was celebrated at the San Francisco Exploratorium, where Shaw worked as a physicist, with staff and public marching around one of its circular spaces, then consuming fruit pies. This is where I enter the scene, what an ideal opportunity for me to bake yet another tart. I have reserved my pastry cream recipe for today. One bite of this recipe, and you will perpetually be a tart admirer. Tarts containing pastry cream and fresh fruit appear as if they came directly from a bakery in Paris. This tart is sure to be the star of any occasion. Rest assured when you bake this recipe you will be receiving praise. Along with the picture of my tart I have included a photo of Larry Shaw, it was too good to pass up. Keep in mind Pi Approximation Day is held on July 22 (or 22/7 in day/month date format), since the fraction ²²⁄₇ is a common approximation of π (I am open for suggestions). Ironically today is also Albert Einstein's birth date(do you see the resemblance in he and Larry Shaw?), just one more tidbit of info for you. Enjoy a piece of pie today (now you have an excuse).

 

Blueberry Mango Tart with Pastry Cream

5 egg yolks, room temperature

3/4 C sugar

3 T cornstarch

1 1/2 C scalded milk

1/2 t pure vanilla extract

1 T unsalted butter

1 T heavy cream

Pate Brisee (recipe on post titled: You may ask yourself how did I get here? 2.21.12)

fruit for topping (any kind you like)

3 T apricot or orange marmalade (for glazing)

Bake Pate Brisee according to instructions, make sure edges become browned as you will not be baking this tart once it is filled. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture.

Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, butter, and heavy cream. Pour pastry cream into tart shell, or place plastic wrap directly on the custard and refrigerate until cool.

Fill pastry shell with custard. Arrange fruit on top. Heat marmalade over medium low heat until runny. Brush warm marmalade over fruit and edges of tart. Refrigerate before serving.

Until tomorrow...Peace.

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Or a man who makes potions in a traveling show...

The possibilities with a whole chicken are countless. I have a vast range of variations that I rotate, but today I assembled a filling to position under the skin. I browned pancetta (bacon could also be used) with red onion, garlic, and a small red pepper. I then joined the saute mix with freshly chopped parsley, ricotta and parmesan cheeses. I generously stuffed the mixture underneath the chicken skin, drizzled the bird with olive oil and liberally seasoned with salt and pepper. In roughly an hour I had a gorgeously golden stuffed chicken gracing the table. Accompanying the meal was a garden salad, and wild rice pilaf with mushrooms and almonds. This chicken is marvelous in the regard it simply takes approximately 15 minutes to prepare the stuffing (that includes the cooling). Then once the filling is placed all you do is pop it in the oven. The result is enticing, and appears elaborate enough to deceive anyone into believing this was a difficult and timely task. So, take a break from orthodox baked chicken and sample this amazing stuffing.  

     

Ricotta, Parsley, and Pancetta Stuffed Whole Chicken

1 4-5-pound chicken

1/3 pound pancetta, cut into fine dice

1/4 C red onion, finely chopped

3 cloves peeled and minced

1 small red bell pepper, seeded and finely chopped

1/4 C flat leaf parsley, finely chopped

1 C ricotta, drained well

1/2 C grated Parmigiano Reggiano cheese

salt and pepper

freshly grated nutmeg, to taste

olive oil

Pre-heat the oven to 425°F.

Using a cleaver, a large sharp kitchen knife or shears, split the bird down the back, open and flatten it. Butterfly it, then loosen the skin all over the bird, being careful not to tear it. Dress with olive oil and season with salt and pepper.

Heat 1 T olive oil, in a small skillet. Brown the pancetta, red onion, minced garlic and red pepper. Season with pepper. Saute until soft then transfer to a bowl to cool. Stir in the parsley, cheeses and nutmeg. Spread the cheese and parsley mixture all over the chicken under the skin in an even layer. Roast on a baking sheet covered loosely with foil for 30 minutes, then uncovered for an additional 30 minutes.

Until tomorrow...Peace.

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Thinking is the best way to travel...

Carbonara, simply pasta tossed with pancetta (Italain bacon), eggs, black pepper, and cheese. This entree is frequently referred to as coal miner's pasta. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy. You will notice abundant variations of this dish, I chose to add peas. The sweetness that the peas provide is a refreshing and unexpected burst for the tastebuds. This is a hearty, modest and satisfying pasta for all palates.

Linguine Carbonara with Peas

1 C frozen peas

4 tablespoons olive oil, plus more for drizzling

Kosher salt

1/8 C chopped fresh flat-leaf parsley

1/2 pound pancetta, finely diced

Freshly ground pepper

4 cloves garlic, finely chopped or grated

2 T heavy cream

3 egg yolks

1 pound linguine

1 C grated parmesan reggiano

 

Bring a large pot of salted water to a boil for the pasta.

Heat the olive oil in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the peas and reduce the heat to low.

Lightly beat the egg yolks and cream in a small bowl.

Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.

Drain the pasta and add it to the skillet with the peas and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Keep stiring the pasta with the sauce and it will thicken. Sprinkle with the chopped parsley.

Until tomorrow...Peace.

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You don't need a weatherman to know which way the wind blows...

As I have mentioned previously I am not an extreme fan of breakfast foods, but I do appreciate muffins. Since childhood blueberry muffins have consistently been my preferred choice. I have attempted numerous recipes, but am highly pleased with the one below due to its cake like consistency. They are truly moist, and remain fresh for a few days although I must admit they are premium when warm out of the oven. They fashion an excellent dessert, or accompany an egg beautifully (this way it satisfies breakfast lovers of all kinds). I adore to give muffins as a gift, I discover them to be more comforting than cookies and more personal than a pie or a casserole (truthfully I do not believe you should ever give anyone a casserole). My suggestion is: make a pot of tea, have a warm muffin and enjoy your Sunday.

Blueberry Muffins

4 T unsalted butter, melted and cooled slightly

2 1/2 C unbleached all-purpose flour

2 1/2 t baking powder

1 t kosher salt

1/8 t cinnamon

1 1/8 C sugar

2 large eggs

1/4 C vegetable oil

3/4 C milk

1 1/2 t vanilla

1 pt. fresh blueberries

Preheat oven to 420F

Adjust oven rack to upper middle position. Line muffin tin with cupcake liners and set aside.

Whisk flour, baking powder, cinnamon, and salt together in large bowl.

Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.

Slowly whisk butter and oil until combined. Blend in milk and vanilla until combined. Fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour, DO NOT OVERMIX)

Divide batter equally among prepared muffin cups, fill cups and mound slightly.

Bake until muffin tops are golden and just firm, 18 to 22 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Until tomorrow...Peace.

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I'm not gonna spend my life being a color...

I possess an affection for bean soups, they are accurately hearty and healthy. Today's post is a Brazilian adaptation of black bean soup. The alteration in Brazilian in contrast to the conventional southwest black bean soup is the consistency and array of spices. The Brazilian version is not as dense as in the states, and it is almost invariably pureed smooth. There are unexpected undertones, a cinnamon stick, ground cloves, agave and cider vinegar. These additions deliver the soup layers of intensity, so your taste buds experience sweet, sour and spicy all in one spoonful...delightful. This soup brings the heat, and is my cherished black bean soup. Feel free to garnish with sour cream as a cooling agent. Rice is an enjoyable accompaniment to the dish (and or cornbread).

Brazilian Black Bean Soup

2 cans black beans

1   box chicken stock

1 onion

1 red bell pepper

1 jalapeno pepper

1 serrano pepper

3 garlic cloves

2 celery stalks

2 medium carrots

1 can diced tomatoes

2 t cumin

2 t black pepper

2 t chili powder

1 t oregano

1 t ground cloves

1 t red pepper flakes

1 bay leaf

1 cinnamon stick

1 T cider vinegar

2 T agave

Dice onion, peppers, garlic, celery and carrots. Place in dutch oven/stockpot with 3 T olive oil and saute until tender.

Add black beans, stock, tomatoes, spices, vinegar and agave. Bring to a boil, then reduce to a simmer for about an hour.

I used an immersion blender to puree mine, or you may use a blender. You may top this soup with sour cream and diced green onions and tomatoes.

Until tomorrow...Peace.

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We didn't start the fire...

Who doesn't adore chocolate chip cookies and peanut butter? It made perfect sense to me to amalgamate these two wonderful elements. I was endlessly pleased with the addition of peanut butter, and speculated why I had not sampled this before. This recipe is elementary, but overly pleasing in return. Cookies and a glass of milk, what could be more comforting? If there are multiple people in your home I advise doubling the recipe, these cookies are not inclined to remain for an extended period of time. Do not dismiss the notion to try one (or more) directly out of the oven...Yum. 


You cannot be mad at someone that makes you laugh - it's as simple as that.
-Jay Leno

Peanutbutter Chocolate Chip Cookies

1 stick (115g) unsalted butter, room temperature
1 cup light brown sugar
3/4 cup peanut butter
1 egg, room temperature
1 tablespoon vanilla extract
1 1/4 cup plain flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup dark chocolate chips

1/2 C pecans (optional)

In the bowl of an electric mixer, cream butter and brown sugar until light and fluffy. Add peanut butter and mix well. Add egg and vanilla extract and mix well.

Sift in flour, salt, baking powder and baking soda and mix on lowest speed until incorporated. Stir in chocolate chips and pecans.

Transfer dough to a bowl (or use the same bowl), cover with plastic wrap and refrigerate for a few hours or overnight.

Preheat oven to 325F (170C). Line baking sheets with baking paper. Measure out 2 ounces of dough (I didn’t measure in tablespoons, but I’d say it was a good rounded 2 tablespoons of dough) and place on the baking sheets about 2-3 inches apart. Bake about 15-17 minutes, rotating the trays if necessary, being sure to take the cookies out when they still slightly under-baked. Let cookies cool on the sheets for a couple of minutes before transferring to a wire rack, then enjoy!

Until tomorrow...Peace.

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Show me how funky-is your chicken now...

 

I have embarked on an endeavor to be diligent about solely eating bread that I have baked. This is one angle I have adopted towards eliminating unwanted sugars and preservatives from my diet. As you can imagine with such a challenge it gives way for bountiful opportunities to undertake new breads. Today I explored Cuban bread, not to be confused with Cuban bread that is found in Florida but an authentic Cuban bread. Bread baked in Cuba follows an unconventional method. You position the partially risen bread into a cold oven, and then turn the heat on. The bread advances to rise while initiating the baking process as the oven preheats. This technique was inaugurated in Cuba due to gas and electric rations, this permitted the oven to be in use while preheating so that there was no unused electric. I sprinkled my bread with sesame seeds. It generates excellent sandwich and toast bread. This recipe forms two beautiful loaves. I encourage you to accompany me in my challenge of exclusively eating homemade bread.

 

Cuban Bread

5-6 cups of bread or AP flour
2 packages dry yeast, I used 50 g fresh
1 tbsp salt
2 tbsp sugar
1 1/2 cups hot water
sesame or poppy seeds (optional)

Place 4 cups flour in a mixing bowl and add the yeast, salt and sugar. Stir until they are well blended. Pour in the hot water and beat with 100 strong strokes, or three minutes with a mixer flat beater.

Gradually work in the remaining flour (using fingers if necessary), 1/2 cup at a time until the dough takes shape and is no longer sticky.

Sprinkle the work surface with flour. Work in the flour as you knead, keeping a dusting of it between the dough and the work surface. Knead for 8 minutes by hand or with a dough hook until the dough is smooth, elastic, and feels alive under your hands.

Cover with plastic wrap, and allow to rise for 1 hour, or until doubled in size.Punch down the dough, turn it out on the work surface, and cut into two pieces. Shape each into a round. Place on the baking sheet. With a sharp knife or razor, slash X on each of the loaves, brush water, and, if desired, sprinkle with sesame or poppy seeds.

baking (400°F; 45-50 mins)Place the baking sheet on the middle shelf of a cold oven. Place a large pan of hot water on the shelf below, and heat the oven to 400°F. The bread of course, will continue to rise while the oven is heating. Bake for about 50 minutes, or until the loaves are a deep golden brown. Thump on the bottom crusts to test for doneness. If they sound hard and hollow, they are baked.

Until tomorrow...Peace.

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Never forget who you are, little star...

Tonight I danced in New Delhi. I asses that countless people are intimidated of Indian food, and believe that it is solely complied of pungent curry flavors. I am here to inform you otherwise. Indian food is vibrant, palatable, and complex. The cuisine is deeper than robust curries. They use an agglomeration of vegetables, rice and beans (items most people select). Today I prepared green lentils that are served over Basmati rice adjacent to Samosas. The lentils are sprinkled with fresh spinach and have a honeyed piquancy, but spicy undertone. The rice develops a hearty and satisfying dish. A samosa is a stuffed snack that is popular in India. It generally consists of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samosas are frequently served with chutney, generally as an appetizer. Mine consisted of potatoes, onions, peas, and many spices. I baked them in phyllo dough, the outcome was crisp and savory. I advocate you to undertake these recipes, and deposit all anxiety towards Indian cuisine, I suspect you will now be a converted fan of these delicious essences.





Baked Vegetable Samosas

½ lb phyllo pastry (about 16 to 18 sheets)

Canola oil for brushing pastry

3 medium sized potatoes

½ C frozen peas

1 onion, chopped

1 t ground cumin

1 t garam masala

1 t coriander powder

¼ t chili powder

3 T canola oil

Salt

Scrub potatoes and boil in lightly salted water for about 30 minutes or until potatoes are tender. Drain and allow potatoes to cool slightly before handling. Peel and dice potatoes into ¼ inch cubes.

Heat a large pan with oil. Add onions and fry till soft and translucent. Add cumin, garam masala, coriander powder, and chili powder.

Add frozen peas and cubed potatoes. Season with salt and stir to combine. Remove and allow filling to cool.

Place one sheet of phyllo pastry on a work surface. Brush lightly with oil. Fold into half lengthwise. Place 1½ to 2 tablespoons of filling at one corner. Fold a corner of pastry over filling to create a triangle. Continue folding until entire strip of pastry is used up and a triangular parcel is formed. Repeat until all filling is used up.

Place seam side down on a lightly oiled baking tray and brush the tops of pastry parcels lightly with oil. Bake in a 350°F oven for about 30 minutes or until golden brown. Remove and serve immediately

Serve with tomato or mango chutney and riata (I mixed 1 C Greek yogurt, cumin, onion, sriracha, salt and pepper). Mint chutney also goes very nicely with the samosas.

Green Lentils and Spinach

2 carrots diced

2 celery stalks diced

1 medium onion diced

2 garlic cloves grated

1 32oz box of chicken stock

3 C water

10 oz green lentils

1 inch ginger root grated

1 serrano pepper diced

1 14 oz can diced tomatoes

5 oz spinach

2 t cinnamon

1 t cardamom

1 t sweet paprika

1 t curry powder

salt and pepper to taste

Greek yogurt ( for garnish)

1 C uncooked basmati rice

Saute carrots, celery, onion, garlic, and serrano in olive oil over medium/high heat. Add cinnamon, cardamom, paprika, and curry cook until fragrant. Once veggies are tender add in stock, water, lentils, tomatoes, and ginger.

Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until lentils are tender. Once the lentils are cooked add spinach, cook until wilted down (a couple minutes).

Taste, and season with salt and pepper accordingly. Pulse with an immersion blender, or place in blender and puree until smooth. Serve the lentils over basmati rice (cook according to package directions) and a dollop of Greek yogurt. 

Until tomorrow...Peace.

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If the thrill is gone, it's time to take it back...

Soft tacos, the possibilities are amaranthine. Today I constructed Barbacoa beef short rib tacos. Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term "barbecue"  is derived. In contemporary Mexico it most commonly is associated with meat that is slow cooked until perfectly tender. This classification of cooking receives the greatest results with meat that has fat marbled into the cut. By depositing the short ribs in the slow cooker this meal was fairly effortless. The meat was complete by evening, and was melt in your mouth tender. I prepared homemade refried beans to be the underlying layer of my tacos, then mounted on the beef along with homemade salsa and guacamole. The salsa, guacamole, and refried beans may all be composed in advance allowing for brisk assembly after a days work. I have adulation for taco bars with countless toppings when entertaining. This grants guests the ability to interact, and design a taco molded to their desire. 

Barbacoa Beef Short Rib Soft Tacos

3 lb boneless (or bone in) beef short ribs

2 limes halved

2 C beef stock

4 garlic cloves peeled and smashed

2 T chili powder

1 t cayenne

2 t cumin

1 t oregano

1 t ground coriander

1 bay leaf

salt and pepper

Place all above ingredients in a slow cooker, and cook on high or 4 hours, then reduce to low and cook until ribs are fork "butter" tender. Shred beef and place on a platter, use some cooking liquid to moisten if you like.

For the tacos

homemade refried beans (recipe below)

fresh salsa*

fresh guacamole*

shredded lettuce

sour cream (optional)

shredded cheese (optional)

flour tortillas (warmed)

For the refried beans. Dice one onion and 3 cloves of garlic. Saute in a saucepan with 2 T olive oil. Once the onions are soft add one can of pinto beans, 1 bay leaf, 2 T tomato paste, 3/4 chicken stock, 1 t cumin and 1 t chili powder. Salt and pepper to taste. Simmer on medium low until soft, about an hour (remove bay leaf) then gently mash.

You may use any toppings you like radishes, olives, pickled jalapenos, corn relish, queso...use your imagination.

Assemble the tacos with any toppings that you desire.

* Recipe for salsa and guacamole are on post titled "We're all in the mood for a melody" 2.18.12

Until tomorrow...Peace.

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Your hair's on fire, you must have lost your wits...

Asian noodles, invariably bundled with fresh dazzling flavors. By assembling this dish at home it grants me  the ability to determine the sodium and discern what is in the sauce. These noodles have a tendency to be copious when eaten at a restaurant. I have generated a sauce that is flooded with flavor, but does not mask the exquisitely crisp vegetables. The peanuts and a splash of lime on top transfer life to the plate. Feel free to substitute the chicken with shrimp, pork, or make this a vegetarian dish. These noodles are delicious at room temperature. I encourage you to suspend your standard pasta night and uncover the essence of Asian pasta, I am confident disappointment is not in your future.  

Thai Fried Noodles with Chicken

1 lb rice noodles

2 chicken breasts cubed

2 C baby bella mushrooms sliced

1 red bell pepper thinly sliced

1 jalapeno thinly sliced

1 C shredded carrots

3 garlic cloves

1 inch fresh ginger grated

4 green onions diced

1 C bean sprouts

1/4 C fresh cilantro diced

2 limes (1 cut into wedges)

1/4 C chopped peanuts

Marinade for chicken

1/2 C vegetable oil

1/4 C teriyaki

2 T agave

1/2 inch ginger grated

2 garlic cloves diced

 

 

Noodle Sauce

2 C chicken stock

1/4 C soy sauce

1 T sriracha (you may add more if you want to turn up the heat)

2 T agave

1/4 C sweet chili sauce

 

Combine all ingredients for marinade, place diced chicken in liquid for 1 hour. Cook chicken over medium heat, and set aside.

 

 

Place noodles in hot water and allow to soak for 30 minutes. While noodles are soaking saute veggies in a little oil. Add garlic, ginger, and juice of 1 lime. Remove from heat and transfer to a bowl. Mix up noodle sauce.

 

Once the noodles are done soaking, drain and rinse them. Place them in a wok over medium/high heat with the sauce. Add in veggies, chicken, green onions, and bean sprouts. Cook for 4-5 minutes, until liquid is absorbed and noodles are tender.

 

 

Plate and top with cilantro, peanuts, and a lime wedge.

Until tomorrow...Peace.

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Count the headlights on the highway...

In three words I can sum up everything I've learned about life: It goes on.

-Robert Frost

I appreciate preparing a dish on Sunday that is effortlessly worthy of enjoying throughout the week. I certainly revere chicken and tuna salad, but as no surprise I take the basic canvas and choose to enhance it with deeper flavors. My adoration for curry radiates in this salad. The almonds and ginger that sit perched on the brightly colored yellow salad create a unique flavor explosion. This salad may be served in an assortment of ways, whether it be on a bed of lettuce or in a pita pocket your taste buds will be smiling.  

Curry Chicken Salad

1 C plain Greek-style yogurt

2 T curry powder

Juice of 1 lemon

Kosher salt and freshly ground pepper

1 1/3-1 1/2 pounds roasted chicken breasts (recipe follows)

1/4 C fresh cilantro finely chopped

4 scallions, finely chopped

1 small green apple, peeled and finely chopped

1 carrot, shredded

1/2 C golden raisins

Crispy romaine hearts or other lettuce

1/2-2/3 cup slivered almonds, toasted

Crystallized ginger, very thinly sliced, for garnish

Sliced avocado and pickled jalapenos (optional for garnish)

For the Roasted Chicken

1/2 T turmeric

1 t cayenne

salt and pepper

olive oil

Rub chicken with turmeric, cayenne, salt and pepper. Drizzle with olive oil and bake at 375 degrees until golden. Allow to cool, then shred and reserve for salad.

Combine chicken, yogurt, curry powder, lemon juice, scallions, apple, carrot, cilantro, salt and pepper. Arrange chicken salad on lettuce pieces (or in a sandwich if you prefer). Top with almonds and crystallized ginger. Place avocado and jalapenos on the side if using.

Until tomorrow...Peace.

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Back and forth we sway like branches in a storm...

I grew up in West Virginia and am assured fellow West Virginians will accede when I say pepperoni rolls are a scrumptious delight. An elementary concept pepperoni (occasionally cheese and peppers) encased in bread. I was raised in Buckhannon, a small town approximately 40 minutes outside Fairmont, the birthplace of the pepperoni roll in 1927.  The pepperoni roll was invented by Giuseppe "Joseph"  Argiro at the Country Club Bakery in Fairmont. The rolls originated as a lunch option for the coal miners of north-central West Virginia in the first half of the 20th century. Pepperoni rolls do not need to be refrigerated allowing them to be readily packed in coal miners lunches. Pepperoni and other Italian foods became popular in north-central West Virginia in the early 20th century, when the booming mines and railroads attracted many immigrants from Italy. There are countless methods for creating these treats. I have combined qualities from my two childhood favorites. The local doughnut shop makes homemade rolls, and they grind the pepperoni. A small convenient store that is no longer open also made homemade rolls, and their dough was ever so slightly sweet. I have chosen to combine these to create what I believe is the perfect pepperoni roll. I wish that you find this clandestine delicacy to be extremely satisfying. 

Pepperoni Rolls

2 C all purpose flour

2 C bread flour

1/4 C sugar

1/3 C shortening

1 t salt

1 C water warmed

1/2 C milk warmed

2 packages rapid rise yeast

20 oz stick of pepperoni

4-8 oz hot pepper cheese*

Mix flours, sugar, shortening, salt, water, milk and yeast. Place in an oiled bowl, cover and allow to rise until double in size.

While dough is rising, cut pepperoni into large chunks. Place pepperoni in food processor (I reccommend doing this in batches). Pulse until finely ground.

Preheat oven to 375 degrees. Divide dough into approximately 20-22 pieces. Take one piece at a time and flatten into a circle. In the center of the circle place 2 T ground pepperoni and roughly 1 oz of cheese (if using). Fold over and tuck in sides. Make sure the roll is sealed tightly. Place seem side down on a baking sheet. Repeat. Bake for 10-12 min or until golden.

* These rolls may be made with or without cheese. If you are using hot pepper make sure it is soft so that it melts. Mozzarella is also a good option if you do not want them spicy. Peppers such as jalapenos or banana may also be added to the rolls.

Until tomorrow...Peace.

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An extraordinary guy can never have an ordinary day...

Today I am importing an additional New Orleans delight. Etouffee, the French word for smothered, is a customary creole dish plainly indicating covered in sauce which is densely seasoned. This is not an arduous dish to prepare, it commences with the "holy trinity" of creole cooking, celery, onions and green peppers. Then a effortless roux is developed from flour, and thinned with stock. I generated my own shrimp stock, and greatly encourage you to do the same if shrimp in the shells are available. It is spicy, as typical of conventional New Orleans cuisine, but may invariably be adjusted. Serve crusty baguettes to neighbor the Etouffee sauce (recipe on post titled It's a crazy world we're living in, 1.24.12). This facilely makes enough to please six people. Invite a few friends over, and have a creole party this weekend. After they savor this entree, you could discover them returning often. Transform your kitchen into the most popular restaurant in town.

Shrimp Etouffee

2 lbs shrimp shelled and deviened*

3/4 stick unsalted butter

1 bell pepper diced

1 jalapeno diced

1 onion diced

2 stalks celery diced

3 garlic cloves minced

1 T fresh thyme finely chopped

1 15oz can diced tomatoes

1 1/2 T creole seasoning

1 T Old Bay seasoning

1/3 C flour

2 1/2 C shrimp stock**

1 t Tabasco

1 t Worcestershire

2 T heavy cream

1 lemon

parsley (for garnish)

2 C uncooked white rice (I used jasmine)

Melt butter over medium high heat. Saute peppers, onion, celery, garlic and thyme. Once veggies are soft add creole and Old Bay stir until fragrant. Add flour, and slowly whisk until a roux develops (this should be a light brown color). Gently and slowly begin to whisk in stock. Once all the stock has been incorporated add Worcestershire and tabasco, reduce to medium low and allow to simmer 15-20 minutes.

Cook rice according to package directions.

Add shrimp, cover and cook shrimp until tender 7-10 minutes (depending on the size of the shrimp). Remove from heat and stir in cream (if using). Plate ettoufee atop rice, squeeze lemon juice on the dish and garnish with parsley.

*Try to get the best quality and freshest shrimp available (it's worth it!!). If possible get shrimp in the shells. Then when you shell the shrimp reserve the shells to make stock.

**If you have reserved shells, place in saucepan with 3-4 C water, 2 bay leaves, 2 T dried minced onions and 1 T salt. If you do not have the shells, you may substitute 1 1/2 C clam juice with 1 C water or use chicken or seafood stock. Be cautious if you are using store bought stock of the sodium content (you may always use half stock and half water).

Until tomorrow...Peace.

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I won't worry my life away...

If you prefer to carry the heat, this is the relish for you! Warning, you may possibly catch yourself assembling excuses to fasten this on everything you eat. I am captivated with this relish. When I initially prepared it, I devoured it right out of the jar. My popular use for it is folded in a pita with hummus and alfalfa sprouts. The promises this relish offers are immeasurable; sandwiches, hot dogs, hamburgers, cheese and crackers, eggs, use your imagination. It resembles loveliness in a jar therefore making it an excellent gift. Now, if the heat intensity intimidates you just decrease the amount of peppers in the recipe. This relish is highly versatile, so I encourage you to try it then mold it to your personal appetite.  

HOT Italian Gardiniera

2 red bell peppers

6 fresh jalapenos

4-5 hot wax peppers

2 stalks celery

4 medium carrots

1 medium onion

1/2 head cauliflower

1/2 C salt

2 cloves garlic

1 1/2 T oregano

1 t crushed red pepper

1 t black pepper

1 C white vinegar

2 C canola oil

water

Dice all vegetables and garlic very finely (small enough to be a relish on a sandwich). In a bowl dissolve salt and enough water to cover all veggies, add veggies. Cover and refrigerate overnight.

Rinse veggies in cold water. Be sure to rinse thoroughly, so that the salt is diminished. Pack them tightly in mason jars. In a bowl whisk oil, vinegar, oregano, crushed rep pepper, and black pepper. Evenly distribute liquid amongst jars.

Refrigerate, the veggies will stay fresh for up to a month. This recipe makes about 2 quarts.

Until tomorrow...Peace. 

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