THAI-STYLE PESTO WITH BROWN RICE PASTA

Posted in Pasta & Noodles by sallybr

As someone who owns a disturbingly high number of cookbooks, subscribes to several cooking magazines, and downloads cookbooks on her iPad on a regular basis, I am aware that those should be my main source of inspiration for dinners. Surprisingly, one more time I will blog on something seen on FoodTV. Go figure. Rachael Ray enticed me with this pesto, especially through her description of how floral and complex-tasting Fresno peppers can be. I had most ingredients around, all I needed to grab at the grocery store was the bright red Fresno pepper. Quick to put together, this turned out as a very delicious pesto. Not sure about the floral, though. Read on… 😉

THAI-STYLE PESTO WITH BROWN RICE PASTA
(adapted from Rachael Ray)
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1 pound brown rice spaghetti
1/2 cup fresh basil leaves
1 cup fresh baby arugula leaves
5 tablespoons toasted sesame seeds
2 tablespoons tamari
1 clove garlic, minced
1 lime, juiced
1 Fresno chile, seeded
1/4 cup extra-virgin olive oil
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Bring a large pot of water to a boil. Salt the water, add the pasta, and cook until al dente.Place the basil and arugula leaves, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and reserve. If the pesto seems too thick, reserve a little bit of the pasta cooking water, and use it to thin the pesto right before incorporating into the cooked spaghetti.
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Drain the pasta, add to the pesto, and toss to combine. Garnish with the remaining 2 tablespoons toasted sesame seeds.
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ENJOY!
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to print the recipe, click here

Comments: Rachael Ray’s title for this show was “Thai Tonight”, and she served the pasta with a stir-fry of chiles and chicken over shredded iceberg lettuce. I had some iceberg lettuce in the fridge, but went with grilled flank steak. I simply seasoned the lettuce with lime juice and a tiny bit of grapeseed oil, added some Campari tomatoes that were feeling ignored and risking the cruel fate of a compost pile. The grilled steak rested on the bed of this improvised salad. A simple main dish to allow the pasta to shine.

I did not have a lot of basil available, so I used baby arugula to compensate, I like its sharper nature. Now, let’s address the floral component of a Fresno chile. When I plated the dish, I told Phil that next time I would use two peppers to make it more colorful, because “Fresno is all about flavor, not real heat.” After the second forkful of pasta, lips burning, taste buds fried, we were both grateful that I used only one! 😉 Either Rachael’s tolerance for heat is a lot higher than mine, or I managed to pick a mutant pepper with unusually high levels of capsaicin at the grocery store. But, the interesting thing is that after a while we more or less got used to the heat and the sweat dripping from our foreheads, and thought the level of spice was just right. So I say be brave, grab a Fresno (make sure you seed it) and go for it!

Rachael used brown rice pasta as the starch component. Traditionally, one would choose the regular, white rice noodles associated with Thai cooking, and of course they work great for this type of dish. But I loved the slightly firmer texture of the brown rice spaghetti. Nowadays I use whole wheat pasta almost exclusively, but both brown rice and quinoa pasta have their spot in the Bewitching pantry.

Dinner is served!

ONE YEAR AGO: Shrimp with Spicy Orange Sauce

TWO YEARS AGO: A Simple Appetizer (Baked Ricotta)

THREE YEARS AGO: Sour Cream Sandwich Bread

FOUR YEARS AGO: Pasta with Zucchini Strands and Shrimp

9Jun2013

CARROT AND SESAME SANDWICH LOAF

Posted in Breads by sallybr

From the one and only Dan Lepard, a loaf to satisfy your cravings for a hearty sandwich bread, with the slightly nutty flavor of sesame seeds and a very subtle sweetness from grated carrots in the crumb. Very easy to make, very easy to love… You can find the full recipe on The Guardian site, by clicking here.

Here’s a little virtual tour of the process, starting with a quick preparation of your loaf pan. You might be surprised to learn that I am a complete disaster when it comes to using scissors. I cannot make a straight cut to save my life. So I was proud of my job here, although truth be told, it took me almost 15 minutes to do this.

You weigh your ingredients, and make a nice, smooth round of dough…

Thanks to the use of Rapid Rise Yeast (which is unusual for me, I normally go for the regular kind), you will end up with a shaped loaf that will threaten to escape its container, so make sure not to leave the house to run a few errands as the dough rises… 😉

The carrots are very evident in the dough, but they get baked into the crumb in a wonderful way. They won’t disappear, but you won’t feel any harsh bits of carrots as you bite into the bread. A very soft crumb, with a nice crunchy top given by the sesame seeds. Make sure to follow Dan’s tip on adding them: wet the surface of the slashed dough with a little water so that the seeds can stick better. He used black sesame seeds, for quite a dramatic look. I could swear I had black sesame seeds somewhere, but I could not find them, so I used regular, white seeds.

And I share with you a favorite lunch option: an open-faced sandwich made with this bread, slightly toasted, some smoked ham, and cottage cheese with enough salt and black pepper to make it all shine… Perfection, if you ask me!

I am submitting this post to Susan’s Yeastspotting…

ONE YEAR AGO: Border Grill Margaritas

TWO YEARS AGO: Goodbye L.A.

THREE YEARS AGO: Vermont Sourdough

8Feb2013

SESAME AND FLAXSEED SOURDOUGH

Posted in Breads by sallybr

This loaf of bread was made on a whim on a busy weekend mainly devoted to the lab. Tired of refreshing my starter and putting it back in the fridge, I decided that – no matter what – we would be having home-made bread on Super Bowl Sunday. I had to cheat, though. The dough got spiked with some commercial yeast to speed up fermentation. Let’s hope the Wild Yeast Gods will have mercy on me… 😉

SESAME AND FLAXSEED SOURDOUGH
(inspired by Hamelman’s Bread)

Starter mix:
2.4 oz bread flour
3 oz water at room temperature
1 Tablespoon mature sourdough culture

Soaker:
1.5 oz flax seeds (about 1/4 cup)
1/2 cup water at room temperature

final dough:
12 oz bread flour
1.6 oz rye flour
2 oz sesame seeds, toasted
5.7 oz water
10 g salt
all the soaker
4.8 oz starter mix (you will have a small amount left)
1/2 teaspoon active dry yeast

Prepare the levain build 12-18 hours before making the final dough. Mix all ingredients and leave in a covered container at room temperature. At the same time, make the soaker placing the flax seeds with water in a small bowl. The seeds will expand quite a bit, so use a bowl that will allow that to happen without overflowing.

Next morning, make the final dough by mixing all the ingredients together in the bowl of a KitchenAid type mixer. Mix on lowest speed for a couple of minutes. Check the hydration level, adjust if necessary. Increase speed to medium-low (level 3 of a KitchenAid), and mix for 3 to 4 minutes.

Let the dough ferment in a lightly oiled bowl for 2 and half hours, folding the dough twice at 50 minutes interval. After 2.5 hours, shape the dough as a ball and place in a suitable container for the final proofing. My bread was ready to bake in 2 hours and 45 minutes.

Bake in a 450 F oven for 45 minutes. If baking covered to generate steam, remove the cover after 30 minutes. Cool completely before slicing.

ENJOY!

to print the recipe, click here

Whenever I bake a loaf of bread, I go into full scrutiny mode. I stare at the crust, inspect the edge of the slashing, and look for small blisters on the surface. Then, after patiently waiting for the bread to cool, I cut a slice and start the convoluted process of analyzing the crumb. Phil knows better and allows me this important “bread-introspection” time before reaching to grab a piece. But, once he senses the green light, it never fails: “This is good bread”. Really, this bread is awesome!” It gives me a thrill… I know he means it, and it puts all my bread scrutiny into perspective. For instance, I had to stop beating myself up because the holes in the crumb did not organize into the pyramidal shape I love so much. Oh, well… This is good bread.

The flax seeds are visible, of course, but the sesame more or less disappears in the crumb. However, the flavor is there beyond any shadow of a doubt, and complements very well the small amount of rye and the hint of sourness. Everyone watching the Super Bowl loved this loaf, some even preferred to turn the back to the TV and concentrate on it. 😉