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Posts for July 21st 2011
These can be made ahead of time. To store: separate each bread with parchment paper and stack. Cover in saran wrap. Will keep in the fridge for 24-48 hours.
For the dough
1 Ib. 7-1/2 oz. (5-1/4 cups) unbleached all-purpose flour; more as needed
4 tsp. baking powder
4 tsp. kosher salt
2 tsp. granulated sugar
1/2 cup plain whole-milk yogurt
1 large egg
1/4 cup peanut or canola oil; more for brushing
For the filling
1-1/2 cups roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
1/4 cup unsalted cashews or blanched almonds
2 cloves garlic, chopped
1 Tbs. chopped fresh ginger
1 tsp. kosher salt
6 Tbs. peanut or canola oil; more as needed for the grill
2/3 cup farmer cheese or queso fresco, crumbled (3-1/2 oz.)
Melted butter for brushing
Kosher salt for sprinkling
- Make the dough: Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk the yogurt and egg in a medium bowl, then whisk in 1-1/2 cups of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time.
- Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let rest at least 1 hour and up to 2 hours before shaping.
- Make the filling: Combine the cilantro, mint, nuts, garlic, ginger, and salt in a food processor. Pulse until the ingredients are finely chopped. Scrape the sides of the bowl, turn the processor back on, and pour the oil through the feed tube, mixing until incorporated. Transfer to a medium bowl.
- On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread about 2 tsp. of the filling in the center, leaving a 1/2-inch border. Scatter 1 Tbs. of the crumbled cheese over the filling.
- Gather the border to form a pouch, pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Continue filling and shaping the dough, layering parchment between the breads if you stack them.
- Prepare a medium charcoal or gas grill fire. Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they look puffy and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with the butter. Sprinkle with a pinch of salt. Cut each bread in half and serve warm.
Makes about 10.
- Breads, Tortillas/Pitas
3-4 large russet potatoes, cleaned, peeled, and chopped into 1/2 inch pieces
1 tablespoon canola oil
3 tablespoons olive oil, divided
1⁄2 cup (4 ounces) crushed tomatoes
1 teaspoon red wine vinegar
1 teaspoon hot smoked paprika
1⁄4 teaspoon sugar
1 serrano chile, minced
1 clove garlic, minced
1 tsp. fresh lemon juice
1/4 cup mayonnaise
Kosher salt, to taste
- Preheat the oven the 425ºF. In a large roasting pan, combine the potatoes, canola oil and 2 tablespoons of the olive oil, tossing to coat the potato pieces evenly in the oil.
- Place the potatoes in the oven and cook until crisp and golden about 20-30 minutes. Be sure to occasionally stir them, so they don't stick.
- While the potatoes are baking, prepare the sauce: using a food processor, blend the tomatoes, red wine vinegar, paprika, sugar, chile, garlic, lemon juice, mayonnaise, and remaining olive oil until smooth. Add salt to taste.
- Remove the cooked potatoes from the oven, and season to taste. Plate the potatoes and serve with a small bowl of dipping sauce.
Serves 4-6 as an appetizer.
- Appetizers, Vegetables
Two new sandwiches caught my eye this week as I walked by The Golden West: avocado, artichoke, tomato, and mint (four of my favorite things!) and a version of the divine Nicoise salad between bread. I haven't been out to lunch in ages, and I was bored by the idea of my salad, so post-2 p.m. I hightailed it out.
Tragically, considering what a special occasion this was, the avo and artichoke was sold out, as was the Nicoise. Determined, I marched over to The Sentinel, which highly satisfied with the last remaining tuna sandwich of the day.
Read ahead to find out if that last tuna sandwich of the day was worth the trek.
- Chipotle will roll out brown rice, and a new incentive program. — Nation's Restaurant News
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- 7 savory uses for this season's cherries. — KitchenDaily
- What inmates' last meals say about them. — Food Republic
- America's most badass female chefs. — The Daily Meal
- The 10 best airport bars in the world. — AOL Travel News
- Check out this incredible vintage menu collection. — Grub Street NY
- What do you think of Honest Tea's honesty experiment? — Huffington Post Food
- The 2012 Summer Games will host the world's largest McDonald's. — Eater
Source: Flickr User punctuated
Zucchini's delicately sweet and vegetal nature plays out best in a simple, unadorned preparation like carpaccio. Slice it thinly on a mandoline (or not, if you have mad knife skills), then drizzle the plate with a light marinade of lemon juice, sea salt, and olive oil. Pine nuts add meatiness, and pecorino shavings add just a hint of bite. In mere minutes, you'll be facing a platter that encapsulates the taste of Summer. Keep reading for the carpaccio recipe.
July marks National Hot Dog month, and hopefully you're celebrating at your favorite joint (or with a hot dog bar!). While the original frankfurter hails from Germany, today there's nothing that tastes more like an American Summer than a hot dog off the grill. But if you're chowing down on a dog on Coney Island, you're going to get something very different than what you might find at a hot dog stand in Chicago or Seattle. Here are 10 variations of hot dogs that'll make you love the frankfurter more than you imagined!
Thanks to My Fare Foodie, our eyes can devour this beautiful "rhuberry" tart!
This rustic free-form crostata combines the tartness of rhubarb with the sweetness of blueberries to make the perfect summertime treat!