Flatbread

Bread Baking Day was created by Zorra of 1x umruehren bitte for bakers who are passionate about bread. This month's event (BBD#7) is hosted by Petra of Chili und Ciabatta, and for her theme, she chose flatbreads. Just a few days before Petra announced her choice, I had come across an interesting recipe for a layered flatbread that I wanted to try, so the timing was perfect. I modified the recipe slightly for ingredients and I cooked the bread on my comal, since I make tortillas fairly often. I served it with some cheese-stuffed poblano peppers, but a few days later, I had some leftover spicy pork filling, which, wrapped inside the flatbread, was really delicious. Hope you give it a try.




Algerian Flatbread
(adapted from Gourmet, February 2008)

3 cups all-purpose flour
1 teaspoon salt
1/2 cup olive oil, divided
1 1/2 cups water
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon turneric

Dough: Stir together the flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in the water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. (You may not use all the water.) Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.

Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover with plastic wrap and let the dough stand at warm room temperature for 1 hour.

Stir together cumin, paprika, turmeric, and the remaining 1/4 cup of oil in a small bowl.

Shaping: Divide dough into 12 equal pieces and work with one piece at a time, keeping the remaining pieces covered with plastic. Flatten each piece of dough into a disk and roll it out as thinly as possible (around 9 inches) on a lightly floured surface. Spread t teaspoon of spiced oil on the dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap. Repeat with the remaining pieces of dough.

Cooking: Using another sheet of parchment paper, roll out 1 spiral of dough into a round approximately 6 inches in diameter.


Heat a dry, large cast-iron skillet or griddle over medium heat until hot, then cook the flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes in all.

Transfer to a plate and cover with a kitchen towel. Repeat with remaining pieces, stacking them underneath the towel.



These are best when freshly made, but can be reheated successfully. They're not overly spicy either, and it might be fun to play around with the spice mixture and try different combinations.

Thanks to Petra for hosting this month's event. Be sure to check out all the other flatbreads when they are posted in early March.

Tuesdays with Dorie -- Brown Sugar Apple Cheesecake

Yay! I'm not the only with a dent!

Oh, wait, background first. About a year ago I treated myself to a new cookbook -- Baking: From My Home to Yours by Dorie Greenspan. I had made at least half a dozen delicious recipes from it, when I discovered that a new group had formed among my fellow bakers to "bake the book" so to speak. Well, that was just too much for me, so I had to join.

My first event turned out to be this brown sugar/apple cheesecake.


I had all the equipment, thanks to previous cheesecake-baking experiences, and only needed to get extra cream cheese and apple cider. Basically, it all went together without a hitch. (The only change I would make in the recipe is to slice the apples into thinner pieces.) I, also, had to cook it about 10 to 15 minutes longer than the recipe advised, and oven fairies must have moved my foil covering, as you can see, because one edge got a bit crispy. In removing the foil, some of the top came off, too.




Now, the most difficult part of this whole experience was letting the cheesecake cool overnight! Torture. Yesterday afternoon, before I left for school, I unveiled the final product. Looked fine, tasted fine. It was a bit difficult to cut (the filling wanted to stay stuck to the knife) and the crust was on the soggy side, but overall it was a success. I was too impatient to do any kind of topping, so I sprinkled the slice with powdered sugar. Also, so, I can enjoy the cheesecake longer, I will be freezing a large portion of it in manageable amounts, which is a good thing!




Thanks to TWD for letting me join. Thanks to Ms Greenspan for a yummy cookbook. Thanks to all for providing a great opportunity to bake a variety of new recipes. Be sure to see the results from all the other TWD bakers.


Brown Sugar-Apple Cheesecake

For the Crust
30 gingersnaps (or a scant 2 cups graham cracker crumbs)
2 tbsp light brown sugar
1/2 tsp ground cinnamon (optional)
1/2 stick (4 tbsp) unsalted butter, melted

For the Apples
1/2 stick (4 tbsp) unsalted butter
3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths
2 tbsp (packed) light brown sugar

For the Filling
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream

Apple jelly, for glazing, or confectioner's sugar, for dusting (optional)

To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.

Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you're using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 350 degrees F.

Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.

To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.

Getting Ready to Bake: Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.

To Make the Filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top. Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.

Grits Are Romantic?

Well, yes, they can be. One of my favorite side dishes is grits. And, no, I'm not from the South nor did my family eat grits while I was growing up. But after tasting cheesy grits at a Waffle House on a visit to Mississippi, I decided to explore their potential as an alternative side dish. A few years ago, while planning an Easter dinner, I discovered the following recipe, which I use, now, for special occasions. So, in honor of Valentine's Day and of aphrodisiacs, I give you:

Creamy Grits with Arugula

Prepare enough grits for 6 servings, adding salt to the boiling water. Cooking time will vary depending on whether you use regular grits or quick-cooking grits. While the grits are simmering, saute 6 ounces of minced shallot in 1 tablespoon of butter until they are translucent. Lightly season with salt and pepper, then toss in 2 cloves of minced garlic and saute for another minute. Next, add 4 ounces of roughly chopped arugula and cook until just wilted. Remove from heat. As soon as the grits have cooked, add the shallot-garlic-arugula mixture and gently combine.

This goes well with beef tenderloin, although last night I served it with Osso Buco and roasted asparagus.



Many thanks to Chris of Mele Cotte for hosting this delicious Kitchen of Love event for lovers everywhere.

Happy Valentine's Day!

Meringue Heart Sundaes

In celebration of Valentine's Day and the yummy blogging event hosted by Zorra, I whipped up (ha ha) these heart-shaped meringues. Just add some strawberry ice cream or frozen yogurt and a strawberry sauce, and share it with someone special.





Meringue Heart Sundaes
(from Sunset, February 1976 and February 2008)

1 egg white
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla

With an electric mixer*, beat the egg white and cream of tartar until very foamy. Gradually sprinkle in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until meringue holds very stiff peaks. Add vanilla; beat about 30 seconds longer.

Prepare a baking sheet with parchment paper. Draw 2 heart shapes**, 5 inches across at the widest point, on the paper. With a spatula or knife, spread the meringue over the heart shapes, building up the sides so they stand 1/2 to 3/4-inch high.

Bake in a 275 degree oven for 45 minutes, then turn the oven off and let the meringue shells dry, in the oven, for 1 1/2 hours. If made ahead, wrap each so they are airtight.

To serve, fill with strawberry ice cream or frozen yogurt; top with crushed strawberries or strawberry sauce.

Serves 2

*A hand mixer would probably be a better choice than a stand mixer because there is only one egg white.

**Alternatively, draw 4 hearts that are 3 inches across at the widest point.

Take a look at all the other delicious Valentine's Day treats.

Fit to be fried

One of my earliest baking memories is making doughnuts. I was in high school at the time. My mother cooked good food, but didn't really like to cook. (She still doesn't.) So, of course, she wasn't very adventuresome and definitely cramped my style. I decided to make doughnuts one day, just because. I had to plan carefully, though, since I knew my mother would nix the whole project.

One summer day, she decided to go shopping in downtown Seattle. I made my excuses not to go, since secretly, I had other plans. Now, my mother learned to drive later in life, so driving into Seattle on her own was not an option. We were lucky to have public transportation in our neighborhood, and the bus stopped directly in front of our house. Lucky for me! I could watch as she left, and watch as she returned.

Upon her departure, I sprung into action, gathering up ingredients and equipment. I used a simple cake doughnut recipe and my mother's electric Corningware skillet so I could easily monitor the temperature of the oil. Well, all went fine -- I didn't even burn the house down. When she returned from her shopping trip, she walked into a spotlessly clean kitchen containing a big pile of fresh doughnuts and was amazed. From that moment on, she never discouraged me from my culinary experimentations.

So, in honor of my past and my mother and to celebrate Doughnut Day, hosted by Peabody and Helene, I have, once again, drug out the electric Corningware skillet (yes, I own it now, a thousand years later) and made doughnuts, a bit more sophisticated than the first ones but just as delicious.




Beignets Souffles
(half recipe)

5 ounces (125 g) milk
2 ounces (50 g) butter
1/4 teaspoon salt
1/2 teaspoon sugar
3 ounces (75 g) bread flour
4 ounces (100 g) eggs (about 2 large eggs)

In a saucepan, heat the milk, butter, salt, and sugar until the sugar dissolves and the butter is melted.

Bring to a rapid boil, then remove from heat. Add the flour all at once and beat in vigorously with a wooden spoon.

Set the pan over medium heat and beat the mixture for 2-3 minutes, until the mixture pulls away from the sides of the pan, and lightly coats the bottom of the pan.

Transfer the mixture to a stainless steel mixing bowl and cool slightly.

Add the eggs, one at time, beating well between additions.

Place the dough in a piping bag fitted with a large star tip.

Fry the doughnuts in one of two ways:

1. Pipe the mixture directly into a deep fryer heated to 370-375 degrees, cutting off the dough in 3-inch (7-8 cm) pieces, using a knife dipped in hot fat. Fry until puffed and golden. Drain on paper.

2. Pipe 2-inch (5 cm) circles onto parchment paper. Freeze. Fry the frozen units as in #1.

Tips: For the dough, I might suggest add some grated lemon zest for a nice touch.

When frying the doughnuts, place them into the hot fat upside down. This will preserve the ridges from the star tip. After all that piping, you don't want them to disappear!

Drain on racks, set upside down on newspaper, then sprinkle with powdered sugar and/or cinnamon sugar.





I've served them with some pineapple-coconut ice cream and a splash of powdered sugar. Thanks to Peabody and Helene for a delicious event.

PS: While I was making these this morning, my favorite radio station was playing music devoted to Paris. How appropriate!

Tuesdays with Dorie . . .

Just an update: since I only joined this fine group on Sunday, I was given the choice to defer this week's recipe because of the last minute situation. So, please stay tuned, and you will see my efforts next week, along with all the other "Dorie" bakers.

Ripe Bananas

Thanks to Peabody (Culinary Concoctions by Peabody), I had dessert last night.

Bananas don't get eaten very quickly around here, so they turn into mummy-like creatures and have to be tossed. I wonder sometimes why I even buy them. When Peabody posted her delicious Banana Poundcake recipe awhile back, I figured it was worth a try and least give the very ripe bananas a chance. It took two cycles of bananas before I could get around to it, but yesterday I managed to squeeze the baking in.




The cake is tender and moist and delicious. I had a slice with my morning tea (after walking the dog, of course), and put half the cake in the freezer so 1. I wouldn't be forced to eat it all, and 2. I could surprise myself in several weeks by discovering a dessert that was already made. Sometimes, it's the simple things in life. . .