HAPPY EASTER!

Posted in Cookies by sallybr

I invite you to stop by my cookie blog to see several designs of cookies for the occasion…

CLICK HERE TO VISIT

15Apr2022

SUNFLOWER SEED “RISOTTO” WITH EDAMAME

Posted in Rice and Grains by sallybr

It is not often that a recipe blows my mind and I get so excited about it I can hardly wait to share here… This is not rice-based. There is no rice at all. The whole concoction is made with sunflower seeds, soaked for several hours. It is absolutely delicious, hearty but considerably lower in carbs. The starting point for my version was a recipe from Naturally Nourished, by Sarah Britton. I was not sure the husband was going to like it that much, but he thought it was one of the tastiest side dishes I’ve made in the recent past. So there you go!

SUNFLOWER SEED “RISOTTO” WITH EDAMAME
(inspired by Naturally Nourished)

2 cups raw, unsalted, shelled sunflower seeds
1 tsp salt, plus more as needed
1 tablespoon grapeseed oil
1 fennel bulb, diced small
2 cups vegetable stock (you won’t need the full amount)
frozen edamame, about 1/2 cup or amount to taste

Soak the sunflower seeds overnight or all day with the sea salt in a large bowl of water. Drain and rinse the sunflower seeds.

In a high-power blender (I used a Vitamix), add 1/2 cup of soaked seeds and half a cup of water. Blend util fully smooth, remove and set aside.

In a non-stick skillet or small stockpot, heat the oil, add the fennel, season with salt and pepper. After about 2 minutes, add the soaked and drained whole sunflower seeds, stir to coat with the oil, then add vegetable stock to completely cover the seeds. It will depend on the size of your pan, but you will probably need less than 2 cups. Add a little salt and pepper if so desired.

Reduce the heat and simmer, covered, for 20 minutes. Add 2 tablespoons of the reserved sunflower seed cream, stir, then add frozen edamame, spread all over the surface, and cover the pan again. Cook gently for 5 minutes, then check that the seeds are tender and the edamame warm. If needed, add more vegetable stock, or alternatively remove the lid and let the excess liquid evaporate.

Serve the “risotto” right away.

ENJOY!

to print the recipe, click here

Comments: I fell in love with this dish at first bite… The cream of seeds made in the Vitamix has a strong taste, and gives the grain a luscious texture without the need for butter. You won’t use all, but it is hard to make less in the Vitamix. I am saving the leftover for next time, because it will happen again very soon… You can add different veggies, mushrooms, sun-dried tomatoes, whatever you feel like, adjusting the timing or cooking the veggies before incorporating in the “risotto.” Sometimes it is hard to find raw sunflower seeds, but when we have them available in our grocery store, we buy several packages. Now that this dish will be part of our regular rotation, I cannot afford to run out of them!

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12Apr2022

PAINTED SOURDOUGH

Posted in Breads by sallybr

I consider this bread a work in progress, as the color is fading a bit during baking. Sugarprism stays very well on cookies (as I showed in the first cookie from this post), but I suppose 450F is a different story. However, this was only my second time doing it, and I already saw some improvement from the first attempt. Any sourdough recipe you are fond of will work. I opted for Elaine’s Herb and Olive Oil Sourdough, which I used as a teaser recipe in my recent review of her wonderful book (click here to read it, in case you’ve missed it). I like the way the olive oil in the dough seemed to tame a bit the crust explosion, and that worked well to keep the design untouched.

Basic things to consider when painting… minimize the amount of flour on the surface. When we do stenciling or even artistic slashing, a coating with flour is super important. In painting the dough, it makes things difficult and interferes negatively with the color. In today’s bread, for the outline I used black cocoa diluted with water. For the petals, Sugarprism in yellow and red. For the center of the sunflower, bronze luster powder diluted with vodka. As you can see, from the before pictures the bronze luster powder was the champion as far as keeping the color during baking. Black cocoa will always stay well, but if your goal is color, that cannot really help you much…

Just in case you are curious, below you see my first attempt painting sourdough. Two small issues happened: the dough had so much oven-spring that it lifted the design in ways that were not ideal. And I coated the surface with flour, which made the Sugarprism color interact with it and fade even more. The flour also gave a rough texture that made it impossible to spread the color nicely with a brush. In this case, I re-painted the bread the moment it came out of the oven to bring the color back. But my goal is to not have to do that, and get some method that retains the color during baking. Stay tuned then for my next adventure, in which I will use exclusively luster powder + vodka, hoping for a happy, very colorful ending…

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9Apr2022

MINI BLUEBERRY CAKES

Posted in Cake by sallybr

I love all bakes by Sonali, a Bengali food blogger (site: Sugaretal) based in Australia. Her style is flawless, and her choice of flavors always pleases me. Not too long ago she shared these mini-cakes, loaded with blueberries, made even more special by the final touch of a shell of chocolate. To bake them, I used the Silikomart mold Parfum.

MINI BLUEBERRY CAKES
(very slightly modified from Sugaretal)

170g all-purpose flour
130g granulated sugar
1 + 1/2 tsp baking powder
1 egg, lightly whisked
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/3 cup fresh blueberries
1 cup white chocolate melts
pink oil-soluble food color
fondant decoration (optional)

Heat oven to 375 F. Lightly grease/spray 8 silicone molds.

Place flour, sugar and baking powder in a medium bowl. Add the egg, milk, vegetable oil and vanilla extract. Whisk to combine. Fold in the blueberries.

Pour batter into mold. Bake for 20 to 25 mins or until fully cooked through. A toothpick must come out clean when inserted in the center of the cakes. Remove from the oven, let the cakes cool almost completely before attempting to remove them from the silicone molds. Wash the silicone pan and reserve, while the cakes sit on a rack to get completely cold.

To the melted chocolate, add pink color, and brush the inside of the silicone pan. Carefully place a cold mini cake inside the cavity, so that the chocolate coats the surface. Place in the fridge for 45 minutes or the freezer for 15 minutes, then carefully remove the cakes. Decorate if so desired, with fondant or a Royal icing flower.

ENJOY!

to print the recipe, click here

Comments: So many possibilities with this technique! If you follow Sonali on Istagram (check her page here), you’ll see she has other variations using chocolate in the same basic approach. I can hardly wait to bake another batch. I will probably use my default recipe for brownie cupcakes, as it behaves well in different types of baking pans. The main thing to pay attention to is making sure the coating is fully set before the final un-molding. When in doubt, wait a little longer. It should come out very easily.

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5Apr2022

EGGPLANT-HUMMUS PHYLLO ROLLS

Posted in Small Dishes, Vegetarian-friendly, Veggies by sallybr

Another recipe that should not compete for looks, but gets high grades in the taste department… So easy to put together that it almost qualifies for my Incredibly Simple category. I used store-bought hummus. We like Sabra brand but any brand will likely work. Of course, you can make your own for added bliss.

EGGPLANT-HUMMUS PHYLLO ROLLS
(adapted from Messy Vegan Cook)

1 medium eggplant, cut vertically in 1/2 inch slices
1/3 cup olive oil
juice of 1/2 lemon
salt and pepper to taste
hummus (I used Sabra traditional)
6 sheets of phyllo dough (3 per roll)
olive oil spray

Whisk the olive oil, lemon juice, salt and pepper in a small bowl. Brush that mixture on the eggplant slices and use a grill pan to lightly cook it, no more than a couple of minutes per side. You can use an outside grill, but don’t let the eggplant overcook and get mushy. Let the slices cool before proceeding with the recipe.

Lay one sheet of phyllo on the surface, spray olive oil lightly. Lay two more sheets on top, spraying olive oil each time. Lay two slices of eggplant overlapping (as shown in the picture after the recipe). Spread some hummus on top. Fold the phyllo over the eggplant, forming a long strip that totally encloses the eggplant. Gently roll. Place on a roasting pan and bake for 35 minutes at 375F.

Let it cool slightly before serving.

ENJOY!

to print the recipe, click here

Comments: The main thing to keep in mind is that the eggplant will cook in the rolls for 35 minutes, so make sure not to overcook it in the first step, and do not cut it too thin. Phil wants to have a variation with eggplant and mushrooms together, so I will definitely try that soon, but I already leave the idea for you. I also think adding a couple of thin slices of roasted red bell pepper would be delicious.