cumin | Bewitching Kitchen

Where are the virtual fireworks when I need them? After months of neglect, my sourdough starter was brought back to the kitchen! I actually tried baking bread once a few weeks ago, but when I attempted to revive the sourdough “chips” I had prepared, the resulting starter refused to cooperate: it was sluggish, slow, not at all vibrant. This time I went back to my frozen little balls of starter and they jumped right back into action. For my first bread made in the Supernova, I chose a recipe from TxFarmer, who runs two blogs, one in Chinese and another at The Fresh Loaf Forum. She is very creative and always pushes the boundaries of sourdough baking. Without further ado, this is the first bread born in the confines of our new oven…

LIGHT RYE SOURDOUGH WITH CUMIN AND ORANGE
(slightly adapted from TxFarmer’s recipe)

*Makes 1 X 700g loaf

Levain
68 g dark rye flour
54 g water
4 g rye starter at 100% hydration

Mix and rise at room temp for 12 to 16 hours.

Final Dough
386 g bread flour
9 g salt
grated orange peel from 1 large orange
fresh orange juice from 1 orange plus water to 245 g
1/2 Tbsp cumin powder
122 g levain mixture

Mix everything except for salt, autolyse for 40 min. Add salt and knead in a KitchenAid type mixer at medium speed for 4 minutes.

Bulk rise at room temp (~78F) for about 2.5hrs, with stretch and fold at 30, 60, and 90 minutes.

Pre-shape into a ball, let the dough rest for 10 minutes, then shape and place in a floured banneton for the final rise.

Proof until the dough springs back slowly when pressed. It took me 2 hours and 20 minutes.

Bake at 450F for 40 to 45 minutes, the first 25 minutes with steam. Let it cool completely on a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: This is a bread that screams for a bowl of chili, and that is exactly what I made on a Sunday afternoon. I used our favorite recipe that simmers on the stove top for hours, but we did not touch it until next day. That chili is good on the day it is made, but it turns into spectacular the day after. Plus, what can be better than arriving home from work on a chilly Monday, and have dinner basically ready and waiting for you?

TxFarmer description of this baby was spot on, by the way. The orange gives it a slight hint of sweetness, but the sourdough character of this bread is there. The cumin is the touch of genius that makes this loaf superb with a bowl of chili or any type of spicy stew. I could not have chosen a better loaf to inaugurate our Supernova!

I am submitting this post to Susan’s Yeastspotting…

ONE YEAR AGO: Homemade Calziones

TWO YEARS AGO: Plum-Glazed Duck Breasts

THREE YEARS AGO: Holiday Double-Decker

FOUR YEARS AGO: New York Deli Rye

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If you are like me, when you think about curry you’ll imagine pieces of meat or veggies swimming in a spicy sauce. This is not it. The pork tenderloin is marinated in a flavorful orange-soy mixture, then grilled. The curry sauce is spooned over it, and to add another layer of flavor and texture pumpkin seeds are sprinkled on top. This was one of those dinners that surpassed my expectations. We could celebrate a Wednesday with it, but instead it opened our week to a good start: we enjoyed it for dinner after a very busy Monday.

GREEN CURRY PORK TENDERLOIN
(slightly modified from Bon Appetit, May 2013)

for pork marinade:
1/2 cup reduced-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons pure maple syrup
2 tablespoons toasted sesame oil
1 pork tenderloin, butterflied

for pumpkin seeds:
1 tablespoon vegetable oil
3/4 cup shelled pumpkin seeds (pepitas)
1/2 teaspoon cumin seeds
1 tablespoon sugar
1 tablespoon fresh lime juice
Kosher salt

for curry sauce:
3 tablespoons vegetable oil, divided
1 small shallot, chopped
2 heaping tablespoons green Thai curry paste
1 teaspoon finely grated lime zest
1 14-ounce can unsweetened coconut milk (I used light)
1/4 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon dark brown sugar
Kosher salt, freshly ground pepper

Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.

Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.

Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.

Remove pork from marinade; pat dry. Grill pork until an instant-read thermometer inserted into the center registers 140°. Let rest 10 minutes. Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.

ENJOY!

to print the recipe, click here

Comments: At first this recipe seems doable on a weeknight. But I will be honest with you: when we come home from work I want dinner preparation to be as simple and painless as possible. The idea of making a sauce that involves grabbing (and later washing) the blender, toasting the pumpkin seeds, assembling everything AND thinking about a side dish to go with it leaves me searching for another recipe right away… 😉 So, I made all the components on a Sunday afternoon, no hurries, not pressure. The pumpkin seeds went into the pantry, the sauce in the fridge. The pork went to sleep in the marinade. Next day I cooked some white rice, sliced juicy heirloom tomatoes, sprinkled them with Maldon salt and balsamic vinegar, a tiny little drizzle of olive oil. Grilled the pork, warmed the sauce, and felt like a Kitchen Goddess.

Side note: these pumpkin seeds are excellent to snack on, the recipe makes more than you’ll need and that is a good thing! 😉

ONE YEAR AGO: Farfalle with Zucchini and Ricotta