BARBARI BREAD AND HUMMUS

Posted in Appetizers, Breads, Breakfast & Brunch by sallybr

A match made in heaven!

Barbari Bread originates in Iran, formerly known as Persia, a name that evokes beautiful things in my mind. Barbari is a flatbread with ridges and a dark golden color provided by a glaze that often contains baking soda. I share a recipe that makes one small flatbread, fitting in a quarter sheet pan.

BARBARI BREAD
(adapted from cookingorgeous)

160 ml water (lukewarm)
250 g all-purpose flour
4 g instant yeast
5 g salt
3 g sugar
10 ml olive oil

For the Topping (you won’t need the full amount)
1 teaspoon olive oil
1 tablespoon all-purpose flour
½ cup water
½ teaspoon baking soda
2 tablespoon Sesame seeds

In the bowl of a KitchenAid type mixer combine the flour, salt, sugar, olive oil, and yeast. Add warm water gradually, stirring to form a sticky dough. Knead at low-speed for about 5 minutes. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 2 hours.

Make the glaze: in a small saucepan, combine flour, water, olive oil, and baking soda.
Cook over low heat, stirring continuously until it thickens into a smooth paste. Set aside to cool.

Shape the Dough: Flatten the dough into an oval or rectangular shape on a parchment-lined baking sheet. If the dough resists too much, form into a ball and allow it to rest for 15 minutes. The dough should end as 12 inches long and 5 inches wide. Using your fingers, gently press lines into the dough from top to bottom to create the signature ridges of Barbari bread. Brush the glaze mixture over the surface, covering the dough evenly. This will help to keep the bread moist and create that golden crust during baking. Sprinkle on sesame seeds.

Second Rise and Baking the Bread: Cover the shaped and topped dough with a damp cloth and allow it to rise for one hour.

Heat the oven to 390F. Bake the bread for about 20 minutes or until it turns golden brown with a crisp crust.

ENJOY!

to print the recipe, click here

For the hummus, I used a fantastic recipe from Milk Street, which is available online (click here). I advise you to halve the recipe because it would feed an army. I am not too fond of freezing hummus, so half the recipe was perfect for us. Can you tell how luscious and creamy it is?

Comments: Barbari bread is definitely one to consider adding to your rotation, because it is super easy to make and absolutely delicious. As to the hummus, Milk Street recipe is pretty involved, but worth it. Thick, intensely flavored, a real hit of sesame with each bite.

I hope you try both this recipes, they were perfect together. Hummus is often a breakfast item in Israel, consumed warm with Kawarma (spiced ground meat) spooned all over it. We took the less authentic route by enjoying it as a dip. If you have The Milk Street Cookbook that goes along with the TV show, both recipes are there.

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7Nov2024

BOLO DO CACO, A BREAD FROM MADEIRA ISLAND

Posted in Breads by sallybr

Think of an English muffin, but richer, more tender and with the most beautiful color offered by orange-fleshed sweet potatoes. Very easy to make and thanks to instant yeast, pretty quick to have at the table. Some recipes call for cooking it exclusively on a griddle, but I find it almost impossible to bake it fully without getting the surface too dark. I prefer to start them on a griddle and finish baking in the oven. They turn out much better this way.

BOLO DO CACO
(from The Bewitching Kitchen, adapted from several sources)

2 sweet potatoes (enough to have 250g cooked flesh)
2 tablespoons butter, softened
1 tablespoon honey
2 tsp instant yeast
1 tsp salt
400g bread flour (about 3 cups)
2/3 cup water (adjust depending on softness of the dough)

My favorite method to cook sweet potatoes is low and slow. Prick the potato skin with a fork and bake it at your favorite temperature until soft. Remove the skin and rice or cut the flesh in small pieces, measure 250g for this recipe. While warm, add to the bowl of a KitchenAid type processor and mix with the paddle attachment until soft. Add the butter, honey and salt, mix well. Allow it to cool until lukewarm. You can cook the potato in advance and reserve it.

Mix the yeast with the flour, add to the potato and work with the dough hook, adding water until a dough forms. It should not be dry, it is best if it clings a bit to the bottom of the bowl. Do not add all the water at once, go a bit at a time, as the moisture in potato might differ.

Transfer to a slightly oiled bowl, and let it rise at room temperature for 90 minutes. Cut the dough in 8 pieces, form each one into a ball, flatten it and place on a baking sheet lined with parchment paper. Cover with plastic wrap and let it rise for 30 minutes.

Heat oven to 375F.

Heat a griddle until water evaporates quickly on contact with the surface. Cook each side of the little buns for a couple of minutes, until a golden crust forms. Place them all in the oven for 20 minutes to finish baking. Internal temperature should reach 200-205F.

Place them on a rack to fully cool before slicing.

ENJOY!

to print the recipe, click here

Comments: I honestly don’t know how some recipes would advise to cook them on a griddle and call it a day. No way it would cook all the way through, unless you rolled them out super thin, but I believe they are better as “muffin” creatures, a bit on the plump side.

The crumb is very delicate, they have a slight sweetness, and go superbly well with some Roquefort cheese. Or many other tasty things you can think of. They also freeze well, I like to freeze slices in half as they will defrost quicker.

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4Nov2024

JAPANESE VEGETARIAN CURRY

Posted in Vegetarian-friendly, Veggies by sallybr

Another intriguing recipe published by my friend Josette, that I knew I had to make right away. It took me just the time to order a special curry powder online, once it arrived I went to work.

JAPANESE VEGETARIAN CURRY
(slightly modified from thebrookcook)

3 T vegetable oil, divided
8 oz mixed mushrooms, torn or sliced into 2″ pieces
Kosher salt and freshly ground pepper
1 shallot, minced
2 large carrot, peeled, sliced on a diagonal 1/2-inch thick
2 celery stalks, sliced on a diagonal 1/2-inch thick
1 (1 1/2-inch) piece ginger root, peeled, finely chopped
6 cups vegetable broth
2 cups butternut squash, peeled, cut in 1-inch pieces
1 sweet potato, peeled, cut in 1-inch pieces

For the curry roux:
2 T unsalted butter
2 T olive oil
4 T all-purpose flour
3 T S&B curry powder
1 tsp garam masala

parsley leaves to taste
1 T honey

Heat 2 tablespoons of the oil in a large pan over medium to medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve pan.

Heat remaining tablespoon of oil in reserved pan over medium. Add shallot, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil.

Reduce heat and add butternut squash, sweet potato and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, about 25 minutes.

While the sauce is reducing, make the curry roux. Melt butter and oil in a small pan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.

Once the sauce has reduced and the vegetables are tender, whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes.

Serve over rice or the side dish of your choice.

ENJOY!

to print the recipe, click here

Comments: I love getting to experiment with new ingredients, and once I realized that this curry powder would be key for the traditional flavor, I had to order it. It is a mild curry, but indeed very flavorful. I was pleasantly surprised by the smell once I opened the tin. You can make the whole dish in advance and maybe thicken it with the roux right before serving. I omitted garlic, which you should add if you like, and I took the liberty of adding some parsley in the very final moments of simmering. We had it over tahdig rice (my quick version that I make often), and it was a great diner for a rainy Saturday dinner. In which Halloween was over, but election anxiety was at its highest. Go out and vote, make your voice heard!

Thank you, Josette!

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31Oct2024

SPOOKY LITTLE SPICE CAKES

Posted in Cake by sallybr

HAPPY HALLOWEEN!

The big day is here, and I am already sad because it will be over so soon… These little cakes will please those who like spicy cakes not very sweet. I used the recipe that came with the Nordicware pan, a new acquisition I could not resist. It is available on many online stores and also at Walmart (check it out here). I added a glaze to the cakes to make the skull features more visible but the glaze is optional, if you find it too sweet, omit it, and maybe go with a super light dusting of powdered sugar once the cakes are fully cold.

SPICY SKULL MINICAKES
(from The Bewitching Kitchen, adapted from Nordicware)

1/2 cup brown sugar, packed
6 tablespoons unsalted butter, softened
1 large egg
1/2 cup pure maple syrup
1 + 1/2 cup all-purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp baking soda
1/2 tsp salt
1/4 cup hot water

Glaze:
1/2 cup powdered sugar
1/4 tsp vanilla
1 tablespoon milk

Heat oven to 350F. Prepare skull pan with baking spray.

Cream sugar and butter in a KitchenAid type mixer with the paddle attachment. Blend in the egg and maple syrup until smooth.

In a small bowl, whisk together flour, spices, baking soda and salt. Slowly pour the dry mixture on the butter/sugar, and blend on low-speed until combined. Stir in the hot water. Fill each cavity with the smooth batter, not more than 1/2 the capacity.

Bake for about 12 minutes. Leave in the pan for 5 minutes, invert and cool completely.

Make the glaze by whisking all ingredients, adjust with milk or powdered sugar. Coat each skull cake with the glaze, let it set at room temperature.

ENJOY!

to print the recipe, click here

Comments: I will definitely be using this pan next year, as I bought it too close to the big day and only had a chance to play with it once. The mini cakes are tender, moist and super spicy, going well with the overall atmosphere of the season. I hope you get to try this recipe… Two bites and they will be gone, a perfect little treat.

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SIX YEARS AGO: Stir-Fried Chicken in Sesame-Orange Sauce

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30Oct2024

HALLOWEEN BROWNIES, TWO WAYS

Posted in Cake by sallybr

For a real scary version, you must go with Graveyard Brownies, another super cool recipe from Ghoulatheart. The second version takes the cute approach, and is also much simpler to make. But, first things first, let’s visit the graveyard.

GRAVEYARD BROWNIES
(from Ghoulatheart.com)

1 cup all purpose flour
3 tbsp cocoa powder
½ tsp. salt
½ cup butter, room temperature
1 cup sugar
½ cup brown sugar
3 large eggs
2 tsp. vanilla extract
1 tbsp. red food coloring

1 cup milk chocolate melting wafers, divided
8 Oreo cookies, processed into crumbs

Make the skull decorations: Place ½ cup of the milk chocolate melting wafers into plastic bowl and microwave gently until melted. Pipe into the skull mold. Freeze for a few minutes, un-mold and reserve.

Make the cookie dirt. Process the Oreo cookies in a food processor until crumbs form. Transfer to a bowl. Reserve.

Make the Red Velvet Brownies: Heat oven to 350℉ and line a 8 x 8 x 2-inch brownie pan with parchment paper.

Cream together the butter and sugars in a stand mixer. Lightly whisk the eggs, vanilla extract and red food coloring in a small bowl and add to the stand mixer and process on low until incorporated.
Sift flour, cocoa powder and salt into a medium bowl and add it to the stand mixer and process on low until flour is incorporated. Take care to not overmix. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.

Remove brownies from oven and sprinkle the remaining ½ cup chocolate chips over the top of the brownies. Let it sit for 2 minutes to melt the chips and then smooth the chocolate with the back of a spoon. Sprinkle cookie crumbs over the melted chocolate and allow to cool for 15 minutes. Garnish with chocolate skull chips over the cookie crumbs and allow to cool completely before cutting into 16 pieces.

ENJOY!

to print the recipe, click here

Comments: Super fun bake! To make the little skulls, I used this mold. I used candy melts because I did not want to have to temper chocolate, but feel free to splurge! The skulls won’t be fully glued to the brownie, let your guests know about it so that they don’t spill skulls on the floor…

HALLOWEEN BROWNIE CUPCAKES

Recipe for those can be found in this blog post from my past. I used Chai frosting for them. Orange dye, sprinkles and candy eyes. So simple! And delicious…

It is a bit hard to see Halloween at the corner and then ready to say goodbye for another year… Once again, I did not have a chance to bake all things I wanted to, but I will be back in 2025 for more!