Yields: 6-8 slices
Baltic Maid
2 cups
1 cup
2 teaspoon dry yeast
2 teaspoon coarse salt
1 cup
1/3 cup
1 cup black olives, pitted and halved
2½ tablespoon fresh rosemary, slightly chopped
In a food processor, combine the flour, whole wheat flour, yeast and salt. Add the warm water and the olive oil. Process until it forms somewhat of a dough ball. (If too dry, add some more water and if too wet, add more flour but it should be okay without adding more flour or water)
Transfer the dough into a large bowl. With floured hands, knead the dough by hand several times. Then incorporate the olives and the rosemary. This part is a bit messy but keep kneading. The olives and the rosemary will be eventually incorporated.
Form the dough into a ball. Cover the bowl with plastic wrap. Let the dough rise for up to 2 hours until it doubled in size.
Punch the risen dough down and knead a few times. Form into a ball with the seam on the bottom. Place on a well-floured baking sheet. Sprinkle flour all over the bread loaf. Slash the top of the bread with a sharp knife or razor blade in whatever pattern you like. Cover with a towel, and let it rise again until it doubled in size.
In the meantime preheat the oven to 425°F. When the bread has doubled in size, transfer the baking sheet into the preheated oven. Bake the bread for about 15 minutes at 425°F. Then turn down the heat to 375°F and bake for 40 to 60 minutes until golden brown. Let it cool.
Monday, August 29, 2011
Monday, August 22, 2011
Tequila Peach Pie
Yields: 6 slices
Not Without Salt
Galette Dough
1½ cups (7 ounces, 200 grams) all-purpose flour
1 stick + 1 tablespoon (4 ½ ounces, 125 grams) butter, cold
1 tablespoon cornstarch
¼ teaspoon kosher salt
1 egg
1 teaspoon vinegar (such as champagne or cider)
1 tablespoon water, cold
Combine the flour, cornstarch and salt in a food processor. Pulse to combine. Cut the cold butter into rough ½” cubes. Scatter on top of the flour and pulse just a couple of times to evenly disperse the butter.
In a small bowl, stir together the egg, vinegar and water. While streaming the liquids in pulse the machine. The dough will appear very crumbly. Once the liquid has been incorporated squeeze the mixture in your hands and if it holds together you are set. If not, sprinkle with a few more drops of water and pulse a couple more times.
Dump out the dough and form into a rough disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
Tequila Peaches
1½ tablespoons tequila (I used Jose Cuervo)
1 tablespoon fresh lime juice
½ teaspoon lime zest (I omitted because I didn't have any)
1 tablespoon cornstarch
2 large peaches, ripe and fragrant
2 tablespoons sugar
1 tablespoon heavy cream (I omitted because I didn' t have any)
Combine the tequila, lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin. In a medium bowl add the peaches and the juice/cornstarch mixture. Using your hands, toss to combine.
Pre-heat the oven to 385F You want to start with a nice hot oven to make sure your butter in the dough, quickly comes to a boil creating steam that puffs up the dough – this is the magic of flakes. Hot oven plus cold butter equals beautiful flakes.
Once the dough has chilled roll out to your desired size. Roll out the dough to ¼” thickness. Place the dough on a parchment lined sheet tray so you don’t have to awkwardly transfer the galette once assembled.
Arrange the peaches or simply dump them in the center of your dough. Leave 1½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit. Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Scatter the zest on top of that. Chill the galette in the freezer for 15 minutes before baking.
Bake for 45 minutes to 1 hour. If the crust starts to color too quickly before the juices have begun to boil then simply turn the oven down to 350F. You will be able to tell your pie is done with the crust is a deep golden color and the juices have bubbled and look thicker than boiling water and more like bubbling jam.
Remove from the oven and let sit for at least two hours before enjoying.
Not Without Salt
Galette Dough
1½ cups (7 ounces, 200 grams) all-purpose flour
1 stick + 1 tablespoon (4 ½ ounces, 125 grams) butter, cold
1 tablespoon cornstarch
¼ teaspoon kosher salt
1 egg
1 teaspoon vinegar (such as champagne or cider)
1 tablespoon water, cold
Combine the flour, cornstarch and salt in a food processor. Pulse to combine. Cut the cold butter into rough ½” cubes. Scatter on top of the flour and pulse just a couple of times to evenly disperse the butter.
In a small bowl, stir together the egg, vinegar and water. While streaming the liquids in pulse the machine. The dough will appear very crumbly. Once the liquid has been incorporated squeeze the mixture in your hands and if it holds together you are set. If not, sprinkle with a few more drops of water and pulse a couple more times.
Dump out the dough and form into a rough disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
Tequila Peaches
1½ tablespoons tequila (I used Jose Cuervo)
1 tablespoon fresh lime juice
½ teaspoon lime zest (I omitted because I didn't have any)
1 tablespoon cornstarch
2 large peaches, ripe and fragrant
2 tablespoons sugar
1 tablespoon heavy cream (I omitted because I didn' t have any)
Combine the tequila, lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin. In a medium bowl add the peaches and the juice/cornstarch mixture. Using your hands, toss to combine.
Pre-heat the oven to 385F You want to start with a nice hot oven to make sure your butter in the dough, quickly comes to a boil creating steam that puffs up the dough – this is the magic of flakes. Hot oven plus cold butter equals beautiful flakes.
Once the dough has chilled roll out to your desired size. Roll out the dough to ¼” thickness. Place the dough on a parchment lined sheet tray so you don’t have to awkwardly transfer the galette once assembled.
Arrange the peaches or simply dump them in the center of your dough. Leave 1½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit. Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Scatter the zest on top of that. Chill the galette in the freezer for 15 minutes before baking.
Bake for 45 minutes to 1 hour. If the crust starts to color too quickly before the juices have begun to boil then simply turn the oven down to 350F. You will be able to tell your pie is done with the crust is a deep golden color and the juices have bubbled and look thicker than boiling water and more like bubbling jam.
Remove from the oven and let sit for at least two hours before enjoying.
Whole Wheat Bagels
Yields: 12
Tracey's Culinary Adventures
2¼ teaspoons instant yeast
2 cups warm water (about 110 F)
1 tablespoon light brown sugar
1 tablespoon granulated sugar
1 teaspoon diastatic malt powder (optional, I omitted)
3 cups (12¾ oz) bread flour
3 cups (12¾ oz) white whole wheat flour (I used regular whole wheat flour)
1 tablespoon salt
In a large measuring cup, dissolve the yeast in the water and add both sugars and the malt (if using). Add 1 cup of the bread flour to the bowl of a stand mixer fitted with the dough hook then pour the yeast mixture over the flour and let sit for 10 minutes. Add all of the white whole wheat flour to the mixer bowl and beat to incorporate. With the mixer on low, add the salt, then the remaining bread flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl (you may not need all of the bread flour, depending on conditions in your kitchen). Continue kneading on low speed until the dough is really smooth, satiny and springy, about 10 minutes. Cover the dough with a damp towel, and let rest for 20 minutes.
Divide the dough into 12 equal pieces - I used my scale to weigh the dough and then figure out how big each piece should be, but you can definitely eyeball it. Working with one piece of dough at a time, shape it into a ball and then use your fingers to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on a baking sheet that's been dusted with cornmeal. Repeat with remaining pieces of dough. Cover the baking sheet lightly with plastic and let the bagels rise for 30 minutes. Secure the plastic around the edges of the pan so the bagels won't dry out then put the baking sheet in the fridge for 12-24 hours.
When you're ready to bake, remove the baking sheet from the refrigerator and let rest at room temperature for 45 minutes. While the bagels are resting, bring a large pot of water to a boil, and preheat oven to 450 F.
Add two or three bagels at a time to the boiling water (depending on the size of your pot) and cook for about 1 minute, or until they've risen to the top. Remove and transfer to a parchment-lined baking sheet. Once you've boiled all of the bagels, bake them for 15 to 20 minutes, or until they're brown and their internal temperature registers at least 180 F on an instant-read thermometer. Transfer to wire racks to cool completely.
Tracey's Culinary Adventures
2¼ teaspoons instant yeast
2 cups warm water (about 110 F)
1 tablespoon light brown sugar
1 tablespoon granulated sugar
1 teaspoon diastatic malt powder (optional, I omitted)
3 cups (12¾ oz) bread flour
3 cups (12¾ oz) white whole wheat flour (I used regular whole wheat flour)
1 tablespoon salt
In a large measuring cup, dissolve the yeast in the water and add both sugars and the malt (if using). Add 1 cup of the bread flour to the bowl of a stand mixer fitted with the dough hook then pour the yeast mixture over the flour and let sit for 10 minutes. Add all of the white whole wheat flour to the mixer bowl and beat to incorporate. With the mixer on low, add the salt, then the remaining bread flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl (you may not need all of the bread flour, depending on conditions in your kitchen). Continue kneading on low speed until the dough is really smooth, satiny and springy, about 10 minutes. Cover the dough with a damp towel, and let rest for 20 minutes.
Divide the dough into 12 equal pieces - I used my scale to weigh the dough and then figure out how big each piece should be, but you can definitely eyeball it. Working with one piece of dough at a time, shape it into a ball and then use your fingers to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on a baking sheet that's been dusted with cornmeal. Repeat with remaining pieces of dough. Cover the baking sheet lightly with plastic and let the bagels rise for 30 minutes. Secure the plastic around the edges of the pan so the bagels won't dry out then put the baking sheet in the fridge for 12-24 hours.
When you're ready to bake, remove the baking sheet from the refrigerator and let rest at room temperature for 45 minutes. While the bagels are resting, bring a large pot of water to a boil, and preheat oven to 450 F.
Add two or three bagels at a time to the boiling water (depending on the size of your pot) and cook for about 1 minute, or until they've risen to the top. Remove and transfer to a parchment-lined baking sheet. Once you've boiled all of the bagels, bake them for 15 to 20 minutes, or until they're brown and their internal temperature registers at least 180 F on an instant-read thermometer. Transfer to wire racks to cool completely.
Sunday, August 14, 2011
Frozen Lemonade Squares
Yields: 9
Buy the Book
1 cup graham cracker crumbs
1 ¾ cups Splenda granulated sweetener, divided
2 tablespoons margarine or butter
2 cups plain nonfat yogurt (I used Greek yogurt)
1/3 cup lemon juice (about 1-2 lemons)
Zest of 1 lemon
½ teaspoon lemon extract
1 cup light whipped topping (I used fat free)
Spray an 8-inch square baking pan with cooking spray and set aside. (I used parchment paper to line my pan instead).
In a medium bowl, mix together the graham cracker crumbs, ¼ cup of the sweetener, and the margarine until crumbly. Press the mixture evenly into the bottom of the prepared pan.
In a large bowl, whisk together the yogurt, the remaining sweetener, the lemon juice, lemon zest and lemon extract. Gently fold in the whipped topping. Pour into the crust and smooth the top.
Cover the pan and place in the freezer for at least 4 hours (I did not cover mine and it was fine, I froze the pan overnight).
Before serving, allow to stand at room temperature for 10 minutes. Cut into 9 portions using a heated sharp knife.
Buy the Book
1 cup graham cracker crumbs
1 ¾ cups Splenda granulated sweetener, divided
2 tablespoons margarine or butter
2 cups plain nonfat yogurt (I used Greek yogurt)
1/3 cup lemon juice (about 1-2 lemons)
Zest of 1 lemon
½ teaspoon lemon extract
1 cup light whipped topping (I used fat free)
Spray an 8-inch square baking pan with cooking spray and set aside. (I used parchment paper to line my pan instead).
In a medium bowl, mix together the graham cracker crumbs, ¼ cup of the sweetener, and the margarine until crumbly. Press the mixture evenly into the bottom of the prepared pan.
In a large bowl, whisk together the yogurt, the remaining sweetener, the lemon juice, lemon zest and lemon extract. Gently fold in the whipped topping. Pour into the crust and smooth the top.
Cover the pan and place in the freezer for at least 4 hours (I did not cover mine and it was fine, I froze the pan overnight).
Before serving, allow to stand at room temperature for 10 minutes. Cut into 9 portions using a heated sharp knife.
Oatmeal Raisin Cookies by Jessica Seinfeld
Yields: 2 dozen
Buy the Book
Nonstick cooking spray or parchment paper
1 cup whole-wheat flour
1 cup old-fashioned oats
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¾ cup firmly packed or light brown sugar (I used Splenda brown sugar blend)
6 tablespoons trans-fat-free soft tub margarine spread, chilled (I used applesauce in this batch and Smart Balance in another, both worked well)
½ cup banana puree (about 1 banana)
½ cup zucchini puree
1 large egg white
½ cup raisins
½ cup walnuts (optional)
Preheat the oven to 350F. Coat two baking sheets with cooking spray, or line with cooking parchment.
In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt and cinnamon, and shake or stir to mix.
In a large bowl, beat the sugar and margarine with a wooden spoon until just combined. Do not over-mix. Add the banana and zucchini purees, and the egg white and stir just to blend. Add the flour mixture, raisins, and walnuts if using and stir to combine.
Drop the dough by heaping tablespoonful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.
*Note: The recipe suggests not using an electric mixer because it will make the cookies tough. I did not use it and they were extremely soft.
Buy the Book
Nonstick cooking spray or parchment paper
1 cup whole-wheat flour
1 cup old-fashioned oats
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¾ cup firmly packed or light brown sugar (I used Splenda brown sugar blend)
6 tablespoons trans-fat-free soft tub margarine spread, chilled (I used applesauce in this batch and Smart Balance in another, both worked well)
½ cup banana puree (about 1 banana)
½ cup zucchini puree
1 large egg white
½ cup raisins
½ cup walnuts (optional)
Preheat the oven to 350F. Coat two baking sheets with cooking spray, or line with cooking parchment.
In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt and cinnamon, and shake or stir to mix.
In a large bowl, beat the sugar and margarine with a wooden spoon until just combined. Do not over-mix. Add the banana and zucchini purees, and the egg white and stir just to blend. Add the flour mixture, raisins, and walnuts if using and stir to combine.
Drop the dough by heaping tablespoonful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.
*Note: The recipe suggests not using an electric mixer because it will make the cookies tough. I did not use it and they were extremely soft.
Thursday, August 11, 2011
Jacques Torres' Famous New York Times Chocolate Chip Cookies
Yields: 1½ Dozen
2 cups minus 2 tablespoons cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse salt
2½ sticks (1 1/4 cups) unsalted butter
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Wednesday, August 3, 2011
Cookies and Cream Cheesecake Bars
Yields: 24 Bars
Tasty Kitchen
1 pound Oreo Cookies
4 Tablespoons Unsalted Butter, melted
24 ounces, weight Cream Cheese, At Room Temperature
¾ cups Granulated Sugar (I used Splenda, I'm not sure why)
¾ cups Sour Cream At Room Temperature
1 teaspoon Vanilla Extract
½ teaspoons Salt
3 whole Large Eggs, At Room Temperature
Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight).
To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Tasty Kitchen
1 pound Oreo Cookies
4 Tablespoons Unsalted Butter, melted
24 ounces, weight Cream Cheese, At Room Temperature
¾ cups Granulated Sugar (I used Splenda, I'm not sure why)
¾ cups Sour Cream At Room Temperature
1 teaspoon Vanilla Extract
½ teaspoons Salt
3 whole Large Eggs, At Room Temperature
Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight).
To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Peach Cobbler
Yields: Varies by bar size, enough to fill a 13x9" pan
Ryan Bakes
Fruit:
½ stick (4 teaspoons) unsalted butter
4 cups of fresh peaches, peeled and sliced (or 4 cups of fresh or frozen blueberries, apples, peaches, blackberries, or cherries)
1 cup of sugar (I used Splenda)
Mix fruit and sugar together and let stand. Melt butter in a 9x13 glass (I used ceramic and it was fine) baking dish and set aside for later use. Preheat oven for 350 degrees F.
Batter:
2 cups sugar (I used Splenda)
3/4 tsp. salt
2 tsp. baking powder
1½ cups flour (I used whole wheat)
1½ cups milk (I used skim)
Mix above ingredients together until lumps are gone. Pour the batter over the melted butter in the 9x13 dish. Spoon Fruit on top of batter. DO NOT STIR. Bake in oven at 350 Degrees for 40-45 minutes or until top is brown.
Ryan Bakes
Fruit:
½ stick (4 teaspoons) unsalted butter
4 cups of fresh peaches, peeled and sliced (or 4 cups of fresh or frozen blueberries, apples, peaches, blackberries, or cherries)
1 cup of sugar (I used Splenda)
Mix fruit and sugar together and let stand. Melt butter in a 9x13 glass (I used ceramic and it was fine) baking dish and set aside for later use. Preheat oven for 350 degrees F.
Batter:
2 cups sugar (I used Splenda)
3/4 tsp. salt
2 tsp. baking powder
1½ cups flour (I used whole wheat)
1½ cups milk (I used skim)
Mix above ingredients together until lumps are gone. Pour the batter over the melted butter in the 9x13 dish. Spoon Fruit on top of batter. DO NOT STIR. Bake in oven at 350 Degrees for 40-45 minutes or until top is brown.
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