CURRY SOURDOUGH WITH SESAME SEEDS

Vadouvan Curry once again joined our sourdough bread. This time I went a little crazy and tried two new things in the same loaf. Inspired by amazing stuff I see on Instagram, I decided to use a stencil, some luster powder, a razor blade, and a little edge decoration with sesame seeds.

PAINTED CURRY SOURDOUGH WITH SESAME SEEDS
(from the Bewitching Kitchen)

385g white bread flour
16g spelt flour
1/2 tsp Vadouvan curry (or any curry you like)
8g salt
280g water
65g sourdough starter at 100% hydration

optional for decoration:
egg white + a little water (egg wash)
sesame seeds (I used a mixture of white and black)
luster powder + vodka

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the two types of flour, the curry and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.

Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F. Invert the dough over parchment paper, place your chosen stencil over it, and rub gently white flour on the design. Paint the details with a bright color using luster powder diluted with vodka. You need it to be a bit on the thick side, and don’t worry about precision, it will more or less mix with any flour bits around it. Do not worry. Paint a band around the perimeter of the bread with egg wash and gently press sesame seeds all over it. Slash quickly with a razor blade according to the design of your stencil, so that when it expands in the oven it won’t affect too much the design.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The trick about painting the surface of the bread is keeping in mind the color will considerably change during baking. If you start with a brown, soft red, or golden, chances are they will almost disappear once the bread bakes. So if you like some contrast, pick something that will be super bright to start with. I used a luster powder called Mexican Rose, and it is wild. But it did bake to a shade I liked and very visible in the bread. Water alone won’ t be enough to stick the sesame seeds in a defined pattern, so use egg white instead.

Next I want to try a simple design made with a razor blade and couple it with the luster powder. It was a little tricky to join the stencil (with the required extra amount of flour on the surface) with the paint. But I am still pretty happy with the way it turned out for a first time.

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CAULIFLOWER AND SWEET POTATOES IN YOGURT-CURRY SAUCE

At the risk of being repetitive, I must tell you this was a total winner and yes, it will go into our regular rotation. Other veggies can be used, like potatoes, green beans, butternut squash. The method won’t change. This side dish is rich and light at the same time. Contrary to most curries that rely on heavy cream or coconut milk, the yogurt offers just that amount of creaminess you might crave. Use full-fat yogurt to make sure the sauce won’t separate.

CAULIFLOWER AND SWEET POTATO CURRY
(inspired by Chetna’s Healthy Indian)

2 tablespoons grapeseed oil, divided
1 medium size cauliflower, florets cut in small pieces
2 to 3 small sweet potatoes, cut in 1/2 inch pieces
1 teaspoon cumin seeds
1/2 inch piece fresh ginger, peeled and minced
1/3 cup tomato purée
1 tablespoon Sambal Oelek
1 tablespoon ground coriander
1 teaspoon salt
1 cup water
3/4 cup full-fat yogurt

Heat 1 tablespoon of grapeseed oil in a pan, add the cauliflower florets and sweet potatoes, a little sprinkle of salt, and cook on a medium-to-high heat until they start to brown. Remove to a bowl.

Add one more tablespoon of oil to the pan, heat and add cumin and ginger. Saute for 30 seconds to 1 minute, just until fragrant. Immediately add the tomato pure, Sambal Oelek, coriander and salt. Stir and keep in medium-heat. Mix the yogurt with water in a small bowl, then add to the pan, together with the reserved veggies.

Cover the pan and and simmer for about 20 minutes. If the sauce is too liquid, remove the lid and reduce it a bit before serving. Taste and adjust seasoning.

ENJOY!

to print the recipe, click here

Comments: As I mentioned in the beginning, this recipe can be adapted to include many veggies. I would avoid zucchini because it would turn a bit too soft, although it could probably work if you roasted it and added in the very end.

The recipe was inspired by Chetna’s new book. Remember her from one of the greatest seasons of the Great British Bake Off? Chetna was often praised for her intuition with flavors. Her new book proves she is not only a great baker, but a fantastic cook. I got the idea of using yogurt as a base for the curry from one of her recipes. From her book I also recently made a delicious Tomato and Raisin Chutney.

It was my first time making chutney, and using this interesting ingredient called asafoetida. I loved it, and will definitely be making other chutneys in the future. Her book has quite a few options, all pretty unique.

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CASHEW SHRIMP CURRY

If you need a super quick recipe for dinner, look no further. The preparation is a bit unusual in the sense that you mix white vinegar (which has pretty high acidity) with some ground cashews and spices, use that to marinate the shrimp for a short while, cook it and you are basically done. The shrimp turns out fresh, bright, and with perfect texture. This goes to our regular rotation for sure. Give it a try and let me know what you think.

CASHEW SHRIMP CURRY
(adapted from 660 Curries)

¼ cup distilled white vinegar
1 tablespoon coriander seeds, ground
1 teaspoon cumin seeds, ground
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 teaspoon kosher salt
1/3 cup raw cashew nuts, ground to a powder
1 pound large shrimp, peeled and deveined
2 tablespoons grape seed oil
juice of 1/2 lemon
water
finely chopped fresh cilantro leaves

Combine the vinegar, coriander, cumin, cayenne, salt, turmeric, and cashews in a small bowl, and stir to make a smooth paste. Pour this over the shrimp, toss well to coat the shellfish with the marinade. Refrigerate, covered, for about 15 minutes.

Heat the oil in a non-stick skillet over medium-high heat. Add the shrimp, arranging them in a single layer and reserving the residual marinade in the bowl. Sear the shrimp on each side, not more than 1 minute per side, so it does not get over-cooked. Pour in the residual marinade and stir once or twice. Lower the heat to medium add a bit of water, the lemon juice, and simmer until the sauce is reduced, about 5 minutes.

ENJOY!

to print the recipe, click here

Comments: I am usually not too fond of books that showcase hundreds of recipes, but 660 Curries is a beautiful exception. My friend Courtnie recommended and I can see why. It has no photos for the recipes, so it could be a drawback to many people, but the recipes are so varied, creative, that I truly don’t mind using my imagination.

You can definitely use peanuts or other nuts in place of cashews, and when I make it again (because I definitely will and very soon), I will add a few toasted cashews, whole, when serving.

We enjoyed it with sauteed broccoli and a simple rice with chickpeas.  A very simple but super delicious meal…

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ELEVEN YEARS AGO: Love me tender…

11 YEARS, TIME FOR GOODBYE

I guess it was bound to happen, sooner or later. Eleven years of blogging and all of a sudden I am forced to witness crowds and crowds of readers abandoning me. It hurts, but I feared that this post could cause it. Tofu. Has she gone nuts? Yes, now that you mentioned, cashews are also partners in this crime. If you are leaving me, I am sorry to see you go, and beg you to re-consider. I swear to you, this was one of the best things I’ve made in the past few months, and even “I” cannot quite believe how much we enjoyed it.  Soooo, will you stay? There shall be macarons soon…

JEN’S CURRIED TOFU WITH PEAS AND CASHEWS
(slightly modified from Jennifer Guerrero’s blog

Heat oven to 350 degrees F.

1 pound extra firm tofu
2 Tablespoons peanut butter
2 Tablespoons soy sauce
1 Tablespoon curry powder
1 teaspoon onion powder
½ teaspoon pepper
2 Tablespoons honey
¼ cup water
2 cups vegetable stock or water
2 tablespoons cornstarch
2 cups peas (frozen is fine)
1/2 cup cashews (lightly toasted)

optional:
poached chicken breasts, sliced thin

Slice the tofu in a checkerboard pattern and then right across its equator as you see in my composite picture after the recipe. Wrap in plenty of paper towels and put a heavy pan on it to drain while you do the rest of the preparation of the recipe.

In a medium bowl, whisk the peanut butter with the soy sauce, then add the spices, honey and water. Toss with the drained tofu, coating nicely. Spray a baking sheet generously with cooking spray, tip the tofu on in a single layer,  and bake for 30 minutes, flipping them over at halftime.

Whisk together in a saucepan the vegetable broth and the cornstarch. Turn the heat to medium, and when the stock is simmering, add the tofu along with the peas and cashews. If using chicken, add it now.  Stir until it is all lightly thickened, and serve over rice or riced cauliflower.

ENJOY!

to print the recipe, click here

Comments: I hope you stop by Jen’s blog to read her nice write-up about this recipe.  Interestingly, when I read her post about it, I had just bought some extra-firm tofu without any clear ideas of how to put it to use.  Serendipity. Don’t you love when that happens?

Now, I admit that I chickened out and added chicken (very sorry for this phrase, please don’t leave). I was unsure of how we would feel about the texture and taste of tofu, and decided that in case of a complete disaster, at least we could enjoy some animal protein with the peas and cashews. I used chicken breasts that I had previously cooked sous-vide, but you can poach it or saute with a bit of salt and pepper.

This was one amazing meal! It all works together nicely, the tofu gets a nice soaking with the spices and caramelizes a bit with the honey in that marinade. If you are vegetarian, you absolutely must make this. If you are not, you absolutely must make this, and go for the kill: omit the chicken. I guess that means going for the non-kill?  (very sorry for this phrase too, my apologies).

If you are anti-tofu, I hope this post will make you try it, just make sure you get the extra-firm. I know that tofu aficcionados like to use a special press to compact it before cooking, but I felt that the resulting texture was nice enough the way Jen recommended.

Jen, thank you so much for opening my cooking horizons, I love it…

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CURRY TURMERIC SOURDOUGH

Bewitching Kitchen is a food blog and I like to keep it focused on the subject with only small detours into two passions of mine: science and fitness. I must say, though that a couple of recent posts by bloggers I follow echoed deeply inside me, so I share them with you. First, I invite you to read A Texan New Yorker’s take on chili. I must make that recipe in honor of a family I admire and already miss immensely. Then, please stop by Cecilia’s site, who just published a post called “I am an immigrant.”  While you are reading it, keep in mind that I am one, one who got her green card and naturalization through long, complex processes several years ago. Her article is a very well-written piece describing the pleasure and pain associated with leaving your home country and starting all over somewhere else. I firmly believe that we are stronger when we are together. That prejudice and divisiveness should be fought against.

earth

When we have friends over, I love to welcome them with a loaf of homemade bread. I did that when our friends Denise and Helio stayed with us over a weekend (see my post here), and last month did it again when our friend Cindy stopped by briefly on her road trip from St Louis to Oklahoma. I made a batch of parsnip hummus and thought that a loaf of sourdough with a subtle hint of Middle Eastern spices could be a good option to enjoy it with it.  I did not want to add anything else to the bread, was hoping for a nice, golden crumb, with no nuts or goodies to distract from the spice components.  I know you cannot judge if I succeeded as far as taste is concerned, but what do you think of its looks?

curry-turmeric-sourdough-2

 

CURRY TURMERIC SOURDOUGH
(from the Bewitching Kitchen)

200g sourdough starter
325g cold water
450g white bread flour
50g spelt flour
1/2 teaspoon curry
1/4 teaspoon turmeric
1 ½ tsp fine sea salt

In a large bowl, whisk the sourdough starter with the water. Add the flours, spices and salt. Stir until you have a soft, sticky mass. Cover the bowl and leave it for 10 minutes. Perform a series of quick kneads, 10 seconds or so, making sure you incorporate as much of dried bits of flour as possible, but if something remains stuck to the bowl, don’t worry about it.  Leave the dough to rest for 10 minutes.

Remove the dough to a slightly oiled surface. Wash and dry the bowl, Coat it very lightly with oil.  Knead the dough again for a quick 10 second period and put it back in the clean, oiled bowl.  Wait 30 minutes.  Perform another cycle of kneading, or if you prefer, use the folding method, in which you stretch one side of the dough way up in the air, bring it over the full extension of the dough, turn it, repeat it four or five times from all directions.  Wait 1 hour, with the dough covered lightly.  Perform another series of kneading or folding.  Wait one more hour, knead again.  Wait 2 hours, divide the dough in two, and shape each half in a round or oblong shape.

Place in an appropriate containers lightly coated with flour, seam side down. Leave them for a final proof for 4 hours.

Invert the dough on parchment paper, slash the surface, and bake at 435 F with initial steam for a total of 45 minutes. I like to use a Dutch oven covered for the first 25 minutes, then remove the lid and allow the bread to brown uncovered for the final 20 minutes.

Cool the bread on a rack before slicing.

ENJOY!

to print the recipe, click here

compositecurry

 

Comments: Such a pleasure to work with this dough!  All soft and bubbly, with the delicate scent of curry… I actually made two loaves, and decided to shape one as a batard, a shape I find very tricky to achieve. You can see, there is room for improvement…

siblings

My batard formed a little bulge in one side, and I also would prefer a more pointed edge. Well, gotta keep trying. Still tasted pretty amazing, and as we all know, beauty is skin deep. HA!

 

crumb

The mandatory crumb shot!  What I love the most about this bread is the smell not only while it baked, but when a slice is gently warmed in the toaster oven next day. The hummus went perfectly well with it, but it was superb as a player in the ultra fashionable avocado toast.  I smashed a slice of ripe avocado over the bread, sprinkled drops of lime juice and a light dust with Tajin. Sorry, no pictures, I think the blogosphere is already crowded with avocado toast photos, no need for me to add yet another one.  But, do try it if you make this bread.

curry-turmeric-sourdough-from-bewitching-kitchen

I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.

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