tag:blogger.com,1999:blog-254546722024-03-07T09:54:58.030+01:00expat chowfood shopping and cooking adventures in ZürichTanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-25454672.post-83960486374344583732011-07-07T23:24:00.000+02:002014-11-11T15:48:24.941+01:00markthalle im viadukt needs you!<a href="https://picasaweb.google.com/lh/photo/rF98WbSp2U1QJja88KRYXQ?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-QXOOVa6bigU/ThYWkLVuLHI/AAAAAAAAAZk/p84ispgINuY/s400/2011.06.17_002.jpg" /></a><br />
<i>Markthalle im Viadukt as spied from Tram 13 Dammweg stop</i><br />
<br />
Anyone else been down to the <a href="http://markthalle.im-viadukt.ch/">Viadukt Markthalle</a> yet? I saw it by chance while riding Tram 13 across town. It's a permanent food market open pretty much all day, every day (except Sunday) out near Escher-Wyss platz. It's Zürich's small time answer to San Francisco's <a href="http://www.ferrybuildingmarketplace.com/">Ferry Building</a> or London's <a href="http://www.boroughmarket.org.uk/">Borough Market</a> or Madrid's <a href="http://www.mercadodesanmiguel.es/">Mercado San Miguel</a> or Firenze's <a href="http://www.sanlorenzo.firenze.it/cgi-bin/news/pub4_lis_lun.cgi?id=91&dove=The+Central+Market&lingua=en&sezione=First+Itinerary">San Lorenzo Mercato Centrale</a> or Barcelona's <a href="http://www.boqueria.info/">Mercat de la Boqueria</a>.<br />
<a name='more'></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/h0VZmpKMNN06lxfQ8OtNGw?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-UMndv92FmgA/ThYWk_mrxAI/AAAAAAAAAZo/7OPEldTJCX0/s400/2011.06.17_003.jpg" /></a><br />
<i>view from the main entrance</i><br />
<br />
There are a lot of interesting food stalls, leaning more gourmet than the farmer's market. It's kinda like the specialty food market that appears in the Hauptbahnhof on Wednesdays, only slightly more upscale and more convenient. In addition to quality raw ingredients, there's a variety of ready to eat prepared foods as well. There's also a restaurant at one end of the hall. <br />
<br />
In general, the whole outfit seems to actually want your business (how un-Swiss of them) and all the vendors I talked to did a lot of self-promotion: promoting upcoming events, giving me a detailed history of the Markthalle and its aspirations, asking how I found out about the Markthalle, wishing more people know about the Markthalle, etc. After my initial excitement on finding them, I started to feel a little worried that it wouldn't last long given how few customers I saw both times I visited. So I'm here to help get the word out, simply in the interest of good food.<br />
<br />
To peak your interest, here are some of the vendors I've tried so far...<br />
<br />
<b>Berg und Tal.</b> First, I love the name. Extra points right from the start. They focus mostly on Swiss products but for some reason, are currently carrying a few items from Sardinia, including an excellent olive oil and pane carasau, on which I soon will wax poetic in a future post. It's basically a thin cracker bread, perfect for Italian deli meat and cheese. You probably won't think it's that special. But I spent a week in Sardinia in May and I think I'm in love. I also bought a beet pesto from here and it was tasty and made my pasta such a pretty purple color.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/1HLJaIJthOUjjGkWvVwD7A?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-KGC9h1iPgd8/ThYWl9NOvLI/AAAAAAAAAZw/rShpt2ieJc8/s400/2011.06.17_006.jpg" /></a><br />
<i>the specialty Italian product wall inside Berg und Tal</i><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/EwHvZpqmcNTuSp1A_0k2bg?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-6_jV4QOEnug/ThYWpiPygBI/AAAAAAAAAaI/HbQsDynIWBs/s400/2011.06.17_018.JPG" /></a><br />
<i>pane carasau in its box</i><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ZHLPvRt4KT7_WoyNuvy5EA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-4789WKRPXXo/ThYWqG2DFQI/AAAAAAAAAaM/-wGCT1lLASc/s400/2011.06.17_023.JPG" /></a><br />
<i>lots of pane carasau for my big appetite</i><br />
<br />
<b><a href="http://www.pieshop.ch/site/?language=de">The Pie Shop</a>.</b> They sell clotted cream, enough said. Now I can have a proper tea party. They had some meat pies too that I want to try next time.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/85a6xFoP03ithMLoooZ6zA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-Ncqoac2ri1w/ThYWrbwruXI/AAAAAAAAAaU/OdqzlG-VA9A/s400/2011.06.17_037.JPG" /></a><br />
<br />
<b><a href="http://cheeseclub.ch/">The British Cheese Centre</a>.</b> Darn good cheddar and lots of it. The very friendly shopkeeper will pull out a novelty sized map and show you where in the UK the various cheddars come from. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/t0m7QLn9luHWBloEqG-uVA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-zfg3rnHm6us/ThYWlWeBLjI/AAAAAAAAAZs/gm8wuJvaPlA/s400/2011.06.17_004.jpg" /></a><br />
<i>The Pie Shop and The British Cheese Centre share a space</i><br />
<br />
<b><a href="http://queenofcakes.ch/">Queen of Cakes</a>.</b> We had a vanilla cake swirled with raspberry jam with raspberry cream topping, slightly more muffin than cake but very tasty. The British owner was very friendly. I think they mostly do catering business, but she visits the Markthalle a couple times a week.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/aVSgaTpRlFi81y2waZQn7g?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-OQNWbmg9n4k/ThYWnarK4NI/AAAAAAAAAZ4/_X7HFunkTRY/s400/2011.06.17_009.jpg" /></a><br />
<i>simply pretty Queen of Cakes</i><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/ToAeIbZoB7KvxmcubzbJ8Q?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-k2kvbSfWKA0/ThYWpFjmEoI/AAAAAAAAAaE/B6fvg3h4THs/s400/2011.06.17_012.JPG" /></a><br />
<i>My son and I shared because I couldn't justify 12CHF on two cupcakes after all the other crazy stuff I bought that day. We inhaled this sweetie in less than a minute and I wished I had another. </i><br />
<br />
<b>Ostbuffet.</b> I was intrigued by their "salzigstrudel" and based on that, I want to go back and try everything else.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/D3UP47wUoVb5XQghL1ikfQ?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-gjQATzLFWns/ThYWoUorUEI/AAAAAAAAAaA/tLnFWELlEPI/s400/2011.06.17_011.jpg" /></a><br />
<i>I took a chance on this "Salzigstrudel" from Ostbuffet. It was delicious! I'd go back just to eat this.</i><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/RGewevAqug7ZH23SMfbqqg?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-gFti86lVvjc/ThYWqwl6wNI/AAAAAAAAAaQ/ybWz6_Z-J-c/s400/2011.06.17_030.JPG" /></a><br />
<i>inside the "Salzigstrudel" - potatoes, onions, ground meat, etc = yum!</i><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/SEKfWdx15dc_FnnNULq0nw?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-OKLL5EXkkjI/ThYWn62kgPI/AAAAAAAAAZ8/45a7pp3k4c0/s400/2011.06.17_010.jpg" /></a><br />
<i>I loved these fruit balls rolled in coconut (left side). Though the lady at Ostbuffet sold them to me, I'm not sure which shop they belong to.</i><br />
<br />
<b><a href="http://markthalle.im-viadukt.ch/">Markthalle im Viadukt</a></b><br />
open Mon-Thurs 10:00-20:00, Fri-Sat 8:00-20:00<br />
take Tram 4 or 13 to Dammweg stopTanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com8tag:blogger.com,1999:blog-25454672.post-65550659293384548042011-06-16T20:57:00.000+02:002014-11-11T15:54:12.527+01:00wasabi macarons and other weird stuff<a href="https://picasaweb.google.com/lh/photo/nxaxUgd4xecKrjYe-Hw-SA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-2jOTKE8D6m8/TfpIABqiXUI/AAAAAAAAAY0/aPR_Z49Zp6A/s400/_MG_6291.JPG" /></a><br />
<i>coconut and wasabi macarons from Vollenweider</i><br />
<br />
<a href="http://www.vollenweiderchocolatier.ch/index.php?id=produkte">Vollenweider Chocolatier</a> is kinda new in Zurich. I've passed by it a lot of times with my kids, but it looked a little too fancy for the stroller/roller crowd. I'm not saying I stick exclusively to grocery store cheapies. I enjoy occasionally getting special treats for my kids and don't cringe anymore when they gobble down delicate pricey sweets in under 30 seconds. I like to think I'm creating memories and if I'm lucky, developing a sophisticated palate. Oh, naïveté.<br />
<a name='more'></a><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/oNaa1MK70IZ57FlOPkHINQ?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-ut3QGaO0JPM/TfpIC7M4EtI/AAAAAAAAAZM/s0pVMp9Jg9k/s400/_MG_6279.JPG" /></a><br />
<i>one bite = 2 francs ... fancy treats in the city with mom = priceless</i><br />
<br />
Anyhoo, I finally went to Vollenweider "ohne Kinder" and I just may have found my new favorite treat in Zurich. For the record, I adore Sprungli's luxemburglis, especially caramel fleur de sel. And <a href="http://www.laduree.fr/">Ladurée</a>'s macarons are irresistible, as is anything French. But Vollenweider is having a lot of fun with their confections and I'm happy to have them in the mix. <br />
<br />
<a href="https://picasaweb.google.com/lh/photo/6uGTPk2nrGz8GpU-TEvlIA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-7Hphv-_qHvE/TfpIBdFIG4I/AAAAAAAAAZA/BfqLmaMxado/s400/_MG_6260.JPG" /></a><br />
<i>they don't label the flavors so you have to ask the salesperson to recite them, annoying</i><br />
<br />
In addition to regular flavors, they have some wonderful whimsical offerings. So far I've tried wasabi, chili pepper, peanut butter, peppermint, coconut, and a couple others I forgot. I loved them all, but maybe the wasabi one the most because it was so surprising and flirty. Peanut butter is a close second and I'll go back for that one again and again. (P.S. Not every flavor is there every time, so you might have to go a few times to try them all.)<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/IUemEMo7N-MMGZFZ-NuclA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-pjHvJNHnxTk/TfpIAhBJBPI/AAAAAAAAAY4/3h8PjfX_68k/s400/_MG_6360.JPG" /></a><br />
<i>Their macarons are small and delicate like luxemburglis. This peanut butter one was super delicate and seemed to start self-destructing after a few minutes.</i><br />
<br />
<a href="https://picasaweb.google.com/lh/photo/M5b_T66wXKx8vDUkrk8Zkw?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-my1CEnvRdug/TfpICY5eJkI/AAAAAAAAAZI/G0Ojr4Dt-ek/s400/_blog%252520temp141.jpg" /></a><br />
<br />
I tried a few of their chocolates, all good. I liked the chocolate mousse one the best because I'd never had such a thing before. Instead of a thick ganache, the chocolate was filled with a super light and fluffy mousse. It seems so obvious and perhaps every chocolate shoppe makes them, but it was a first for me. <br />
<br />
I also tried their chocolate mousse cake, which was sophisticated and yummy even if it's not my preferred style of cake. I'm an American girl and I like my cakes thick, tall and moist not thin and soaked in syrup. They have lots of other pretty offerings including cupcakes, giving me lots of reasons to go back.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/LEicIfsbr786mrn0-xdWJA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-lU58Sf0axxQ/TfpIB_A1EoI/AAAAAAAAAZE/IATO6U_x6CI/s400/_MG_6263.JPG" /></a><br />
<br />
And by the way, they have been very friendly to my children and even given out "free" treats to them. And they happily agreed to let me take pictures in the store. So far, so good.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/KJ8kS01aF7F45GNOjS7ymQ?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-CUXnNJ7CRDs/TfpIA2TYaFI/AAAAAAAAAY8/oPWk355hSvg/s400/_MG_6276.JPG" /></a><br />
<i>this little cutie was on the house</i><br />
<br />
Vollenweider Chocolatier<br />
Haltestelle Opernhaus<br />
Theaterstrasse 1<br />
8001 ZürichTanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com1tag:blogger.com,1999:blog-25454672.post-36926366844598927782011-06-14T16:48:00.000+02:002014-11-11T15:55:05.563+01:00back in the saddle, mango in tow<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/xKKhBfp1CvnjBh7lcgUvSw?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-174pCMVB7cg/Tfdywt8IfaI/AAAAAAAAAYc/lvP74EXO4Tc/s400/_MG_6208.JPG" /></a></div>
<br />
I've neglected this blog long enough. I've got lots of photos and info waiting in the queue, I've just been too lazy/busy/unmotivated to post. So let's give it another go.<br />
<br />
Let's start with my new love for <a href="http://www.aggarwal.ch/">Aggarwal: Fine Continental Food</a> (<a href="http://maps.google.ch/maps?q=Kernstrasse+27+Zurich&ie=UTF8&hq=&hnear=Kernstrasse+27,+Kreis+4+8004+Z%C3%BCrich&gl=ch&z=16">Kernstrasse 27 Zurich</a>, a couple blocks from the Helvetiaplatz market). I started a little cooking club with friends and last week we cooked Indian food, which gave me occasion to finally visit Aggarwal, which according to its website "serves you with the finest food specialties from Asia and Africa, particularly India and Sri Lanka." I went there to buy: Asofoetida (spice that smells kinda like dill pickle relish), Fenugreek (smells like maple syrup), Moong Dal (special kind of yellow split pea, most popular dish in North India according to my cookbook), and Paneer (a basically flavorless cheese added to various curries). Shopping at an ethnic grocery is my idea of a good time.<br />
<a name='more'></a><br />
<br />
My hands-down favorite item from this store was the yellow Pakistan mango. So delicious!!! They were so unlike the normal supermarket mangoes. There was none of that soapy aftertaste. They were much easier to peel and cut. The seed is super thin. I've had them before, but they are usually unreasonably expensive (like 6sfr per mango). I went back today to get more mangos. I picked out two perfect ones and the lady said I can either pay 6sfr for the two or 8sfr for the whole box. So of course I took the box and now I'm wondering how many I can eat in one sitting without getting sick. Tonight, I'll find out.<br />
<br />
My other favorite item was mango pulp, just a simple can of mango puree. I know nothing of the nutritional value of this item. But now <a href="http://en.wikipedia.org/wiki/Lassi">mango lassis</a> are a cinch to make with practically no clean up. This is a little mini dream come true. I was surprised that many of my friends had never had a mango lassi or heard of one. For me, mango lassis and naan are the main reasons to eat Indian food. <br />
<br />
<u>Mango Lassi</u><br />
This is basically a mango smoothie, so you can play around with the ingredient ratio until you like it. Here's what I generally do.<br />
<br />
1 cup yogurt<br />
1/2 cup milk<br />
1 cup mango pulp or cut up mango<br />
honey or sugar to taste (1-2 TB)<br />
ice (optional)<br />
pinch of cardamon (optional)<br />
<br />
Side note: For Indian night, I made Saag Paneer and Moong Dal, both so easy, yummy, and nutritious. Why haven't I been making these before??? Maybe I'll post on this later.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com4tag:blogger.com,1999:blog-25454672.post-85720120473942172772011-01-16T15:11:00.001+01:002011-01-30T21:06:21.323+01:00baking ingredients in Switzerland<a href="http://picasaweb.google.com/lh/photo/oiZULpr0FoJMzSeBeHbut6leDzb3OubPuICKEX1rerY?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbgcoo_IDcDOeN1MXgq-qAJKt-wtSvwIG8I3aXykcfhBfElmguR2QCpNcfNYycjoQ4KL6LaAl-uq4AoO4allzanq31gCXqtLf8q4Vhz0-JYioSwl_N-Rlq62itkq7dycC0Zko/s400/_MG_0807.JPG" /></a><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The Christmas baking rush inspired me to gather all the "baking in Switzerland" information in one place.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients you can find, but what's it called?</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li><b>baking soda:</b> aka <b>Natron</b>, available at any grocery, in packets near the other baking ingredients</li>
<li><b>baking powder: </b>aka <b>Backpulver</b>, available at any grocery, in packets near the other baking ingredients</li>
<li><b>cocoa powder: </b>aka <b>Kakaopulver</b>. Don't buy the similarly packaged version with sugar (aka Zucker) unless you are planning to make hot chocolate.</li>
<li><b>molasses: </b>aka <b>Melasse</b>, but make sure you buy it at a Healthfood store, aka Reformhaus. Do not use the Coop Melasse, which is pretty disgusting. Only very dark "blackstrap" molasses is available here, so if you want a lighter flavor, substitute honey for part of the molasses. You could also substitute honey for all the molasses, but obviously the flavor will be different.</li>
<li><b>sweetened condensed milk:</b> aka <b>Kondensmilch gezuckert</b>, with light blue packaging. Available at most groceries near the coffee creamers or boxed UHT milk</li>
<li><b>evaporated milk:</b> aka <b>Kondensmilch ohne zucker</b>, with dark blue packaging</li>
<li><b>canned pumpkin: </b>available for a short time around Thanksgiving at Globus, Jelmoli and some Coops. </li>
<li><b><span class="Apple-style-span" style="font-weight: normal;"><b>chocolate chips:</b></span><span class="Apple-style-span" style="font-weight: normal;"> </span><span class="Apple-style-span" style="font-weight: normal;">most groceries carry some sort of chocolate bits near the baking stuff. You can get real chocolate chips from some of the Kosher groceries. You can also order them online. Or like most of us, simply cut up a chocolate bar.</span></b></li>
<li><b>semi-sweet chocolate: </b>most regular chocolate manufacturers (like Frey & Lindt) make a chocolate bar called "Cremant" which is about 55% dark.</li>
</ul><b>What you can't find (easily) in Switzerland:</b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li><b>vanilla extract:</b> <a href="http://expatchow.blogspot.com/2008/10/vanilla-extract-make-your-own.html">make your own</a> or use vanilla sugar (substitute about 1 tsp of the sugar in your recipe for vanilla sugar). You can buy it at <a href="http://www.elmaiz.ch/">El Maiz</a> but its very expensive. Friends have reported that the vanilla paste available at Migros and Coop is a good alternative as well.</li>
<li><b>brown sugar:</b> <a href="http://expatchow.blogspot.com/2006/04/brown-sugar.html">make your own</a> or order online. Don't get fooled the the wide range of "brown" sugars you'll see at the groceries. These are unrefined sugars that haven't been bleached white, but they are not soft like US brown sugar. Your recipe will miss the extra moisture. Occasionally you'll see <a href="http://www.billingtons.co.uk/home/products/unrefined-range/molasses">Billington's Molasses Sugar</a> at Jelmoli, Globus or Coop and this is real soft brown sugar. But it can be pricey, about 6sfr for 500gr.</li>
<li><b>pastry flour: </b>not available, order online or import</li>
<li><b>cake flour:</b> not available, order online or import</li>
<li><b>bread (high protein) flour:</b> not available, order online or import. Or buy some <a href="http://expatchow.blogspot.com/2010/05/all-whole-wheat-all-time.html">Vital Wheat Gluten</a> and add 1TB per cup of flour, which is what I do now.</li>
<li><b>unsweetened chocolate: </b>not available (I've heard of one source, but I haven't verified it). For each ounce of unsweetened chocolate, use 3 TB unsweetened cocoa powder and 1 TB butter or oil.</li>
<li><b>jello:</b> available at El Maiz, Jelmoli sometimes, and the Kosher grocery on Waffenplatzstrasse.</li>
</ul>Here are a few CH online shops where you can find US food items:<br />
<a "="" href="http://www.afoodave.com/" http:="" style="color: #336699;" www.americanmarket.ch="">American Market</a><br />
<a href="http://www.tasteofamerica.ch/" style="color: #336699;">Taste of America</a><br />
<a href="http://www.tasteofamerica.ch/">Taste of America</a><br />
<br />
I'm sure I missed a few things, so leave a comment if you think of anything else that should be on this list or have another source that I've missed.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com11tag:blogger.com,1999:blog-25454672.post-16948698648387466922010-05-24T21:57:00.001+02:002010-05-24T21:57:58.499+02:00all whole wheat, all the time<a href="http://picasaweb.google.com/lh/photo/Ui0oyaWnMfBSh2BQWAdnRg?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/S_YxF3BZmjI/AAAAAAAAAUU/nlmBA0W9lIE/s400/2010.05.20_051.JPG" /></a><br /><span style="font-style:italic;">100% whole wheat & standing tall - no squat, dense loaf here</span><br /><br />The stars have aligned and I finally have 100% whole wheat sandwich bread recipe that I'm perfectly happy with. As you may know, make bread with 100% whole wheat is tricky because the bran interferes with gluten development. That means the bread often is dense and nasty. Most "whole wheat" bread recipes only use about 1/3 whole wheat, the rest white flour. But this 100% whole wheat bread is light and delicious. You won't feel like you are comprising at all. There are a couple tricks.<br /><br />First, <span style="font-weight:bold;">beat half of the flour with all of the liquid</span> for a few minutes before adding the rest of the flour. This dramatically improves the gluten development. I first discovered this technique while watching my friend Megan make bread. I loved her bread and she gave me her Grandmother's recipe to try at home, but my version wasn't similar at all. So I watched her make it and there were all sorts of things in her method that didn't match the written recipe. Besides beating in half the flour, she added 4 more cups of flour than called for in the written recipe (it makes three loaves). She hadn't purposely written the recipe incorrectly. She just never got around to updating the recipe to match her real method; the written one was merely an outline to her real process. This could explain why so many recipes seem to be missing a secret ingredient.<br /><br />Second, use <span><a href="http://www.kingarthurflour.com/shop/items/vital-wheat-gluten-16-oz">vital wheat gluten</a></span> to increase the gluten in the dough, improving the structure in the dough, helping the dough rise more. I've been slowly consuming my stash of VTG imported from the US. But Megan found <a href="http://www.lowcarb-shop.ch/shop/xtcommerce/product_info.php?products_id=73{2}402">an online source</a> here in Switzerland. Of course, we had to buy it in bulk, but we split it with a few friends and the price with shipping worked out to about 15CHF/ kilo, a very decent price. It hasn't arrived yet, so hopefully we ordered what we thought we did.<br /><br /><a href="http://picasaweb.google.com/expatchow/Expatchowblog_01?feat=embedwebsite#5473616394219372194"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/S_YxHC4zPqI/AAAAAAAAAUc/-Z9hAcqKL7U/s400/2010.05.21_090.JPG" /></a><br /><br />Third, <span style="font-weight:bold;">grind your own flour</span>. This is not required; I've made most of my loaves with store-bought Volkornmehl and they are delicious. But I finally have a machine that will grind wheat and Megan found a farm in her neighborhood that sells their wheat berries for 1.70 CHF/kilo, a great price compared to wheat berries from the health food store which cost about 5CHF for 500gr. I brought home a 5kg bag, apparently very optimistic about my future bread baking. I think bread from freshly ground wheat does taste markedly better, as well as being much more nutritious (whole wheat flour degrades very quickly - some say it's only good for 24hrs after milling it).<br /><br /><a href="http://picasaweb.google.com/lh/photo/nRpWvlZb-0B84Lzuk61VlA?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/S_YxGFY-tZI/AAAAAAAAAUY/TuTGiAy72Vk/s400/2010.05.20_077.JPG" /></a><br /><span style="font-style:italic;">I'm a sucker for cutely packaged food stuffs</span><br /><br /><b><u>100% Whole Wheat Bread</u></b><br /><br /><div><i>Adapted from Fanny Farmer's Baking Book by Marion Cunningham</i></div><div><br />Makes 2 loaves. This dough rises super fast, so watch it closely. If it rises too long, it will get too bubbly and the structure will be compromised. The dough may simply have lots of big air bubbles, or collapse on itself into a dense, gooey mess (I say this based on experience!). <div><div><br />1. Stir together in mixing bowl and let stand a minute to dissolve:<br /><ul><li><b>3 cups warm water</b></li><li><b>½ cup instant nonfat dry milk</b></li><li><b><span class="Apple-style-span" style="font-weight: normal; "><b>2 pkg yeast (4.5 tsp)</b></span></b></li></ul>2. Add and beat vigourously for 2 full minutes:<br /><ul><li><b>15oz (3 cups) whole wheat flour</b></li><li><b>5 TB vital wheat gluten</b></li><li><b>1 TB salt</b></li><li><b>1.5 oz (3 TB) unsalted butter, softened</b></li><li><b>2 oz (1/4 cup) honey</b></li></ul>3. Add as much of the remaining flour to make a manageable dough:<br /><ul><li><b>17.25 to 22.25 oz (3.5 to 4.5 cups) whole wheat flour</b></li></ul>4. Let rest for about <b>10 minutes</b>. Knead another <b>6 to 10 minutes</b> until dough is smooth and elastic. Put into greased bowl and let rise until double in bulk, about 45-60 mins.<br /><br /><div>5. Punch the dough down, cut in half, and form each half into a loaf. Place in greased loaf pans, cover lightly and let rise just above the top of the pans (not too high or the dough will get too much air and it will collapse - it has happened to me many times!), about 45 mins. Preheat oven to <b>375F(190C)</b>.</div><div><br /></div><div>7. Bake in a preheated oven for about <b>35-40 mins</b>. Internal temperature should be about 195F. Do not overbake or the bread will be dry. Remove from pans and cool on rack.<br /><br /><br />Notes:<br />- Will make 24 rolls on sheet pan, bake 375F for 25 mins</div><div>- Instead of water and the powdered milk, you can simply use 3 cups milk. You can also just use water without the milk powder.</div><div>- You can substitute oil for the butter if you are avoiding dairy.</div><div>- You can replace about 1-2 cups of flour with various grains or other flours, like oatmeal, rye, spelt, amaranth, millet, flaxseed. I almost always add 1/2 cup ground flaxseed.</div><div>- You can add more honey for a sweeter bread. You may have to add a bit more flour to compensate for the extra liquid.</div></div></div></div>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com10tag:blogger.com,1999:blog-25454672.post-39482178726188119022010-05-21T08:53:00.000+02:002010-05-21T08:54:11.227+02:00market reportIs there anything happier than spring at the farmer's market? Here's some of what I got a couple weeks ago.<br /><br /><a href="http://picasaweb.google.com/lh/photo/7PTmoX2A2H0E1bh2B9zjmA?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/S78njonb5kI/AAAAAAAAARE/b5m5t64DZLs/s400/2010.04.09_002.JPG" /></a><br /><span style="font-style:italic;">wild italian asparagus and picadilli tomatoes that taste just like candy!) </span><br /><br /><a href="http://picasaweb.google.com/lh/photo/VolQvhGhRd8YPAMzmVmgZw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/S78nkIIfKmI/AAAAAAAAARI/pJ8upOI11gs/s400/2010.04.09_007.JPG" /></a><br /><span style="font-style:italic;">tiny new potatoes still in the dirt</span><br /><br /><a href="http://picasaweb.google.com/lh/photo/2lURKH79DWtciX3ycI4G0A?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/S78nkSohVQI/AAAAAAAAARM/KYAbMf63n7E/s400/2010.04.09_013.JPG" /></a><br /><span style="font-style:italic;">sweet spring onion, so good roasted</span><br /><br /><a href="http://picasaweb.google.com/lh/photo/3GdliUJdpoQqrbhd0YEIjQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/S78nlA8a4_I/AAAAAAAAARQ/mg28l3XIqI0/s400/2010.04.09_022.JPG" /></a><br /><span style="font-style:italic;">fresh peas</span><br /><br /><a href="http://picasaweb.google.com/lh/photo/hrutaGvOXo8boVwWlqcaag?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/S78nlZjB4aI/AAAAAAAAARU/irYivmCaLsI/s400/2010.04.09_021.JPG" /></a><br /><span style="font-style:italic;">my very happy lunch - sautéed asapargus, tomatoes and onions with leftover red quinoa with black beans and peppers </span>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com1tag:blogger.com,1999:blog-25454672.post-74842278158421802662009-12-22T19:08:00.005+01:002009-12-22T23:13:28.126+01:00Laughing Lemon: NovemberMy friends and I attended another "What's In Season" class from <a href="http://www.laughinglemon.ch/">Laughing Lemon</a> in November. As always, it was extremely informative and the food delicious. Thanks Jack and Silvia!<br /><br />Some things I learned:<br /><br />- soaking sliced brussel sprouts in water for about an hour before cooking makes them taste so much better. Anise or fennel make them taste milder and also aid digestion.<br />- persimmon: you can simply press the soft ones through a sieve and have an instant sauce. Yum!<br />- soaking cavelo nero (black kale) in salted water makes the tiny white moths fall off<br /><br /><a href="http://picasaweb.google.com/lh/photo/mezIk8-GSbz3oEnzT96t9A?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/SzFDUWnQZrI/AAAAAAAAAPc/PCSgKB0FvZ4/s400/2009.11.12_003.JPG" /></a><br />lots of funky roots to try: ugly but tasty<br /><br /><a href="http://picasaweb.google.com/lh/photo/FAKlXo3bpPdSfTIW0gEzMw?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/SzFDh3YYYNI/AAAAAAAAAP8/P1b33TeYljs/s400/11.jpg" /></a><br />my cooking friends getting their hands dirty<br /><br /><a href="http://picasaweb.google.com/lh/photo/n6Hxla25ALvu72cFcLkINQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/SzFDW92NohI/AAAAAAAAAP4/TCPzw7lAXU0/s400/2009.11.12_016.JPG" /></a><br />loads of butter for frying...<br /><br /><a href="http://picasaweb.google.com/lh/photo/3awCKKf_wjYFfO8FU6nLLw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/SzFDU9faebI/AAAAAAAAAPg/RG_O9gE80O0/s400/2009.11.12_019.JPG" /></a><br />frying up potato cakes in the aforementioned enormous amount of melted butter<br /><br /><a href="http://picasaweb.google.com/lh/photo/S_0JvTi6e6ltU7qfDNcfhw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/SzFDVimTcTI/AAAAAAAAAPo/AlvKXVjbkqM/s400/2009.11.12_023.JPG" /></a><br />potato cakes all puffed up after a few minutes in the oven<br /><br /><a href="http://picasaweb.google.com/lh/photo/6Wk8VSJ9PXFmjfqC1zIR4g?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/SzFDV1aVexI/AAAAAAAAAPs/i4FM8GSpKG4/s400/2009.11.12_025.JPG" /></a><br />salsify, aka "winter asparagus"<br /><br /><a href="http://picasaweb.google.com/lh/photo/EQ9F9IHKnG0VimfyerJ8Pg?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/SzFDVQdFlcI/AAAAAAAAAPk/fZmkVLQH35g/s400/2009.11.12_021.JPG" /></a><br />salad with persimmon, feta, red onion, pine nuts, and vanilla vinaigrette<br /><br /><a href="http://picasaweb.google.com/lh/photo/fkBAZp_pBXtlpTRcQhrv4w?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/SzFDWbRqwoI/AAAAAAAAAPw/22ruGbJNRKI/s400/2009.11.12_028.JPG" /></a><br />main dish: roasted veggies, glazed salsify, kale and potato cake<br /><br /><a href="http://picasaweb.google.com/lh/photo/VJRn1RFvUrZSp4gXT9k6HQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/SzFDWhnoKGI/AAAAAAAAAP0/jrYdJ_YeCew/s400/2009.11.12_032.JPG" /></a><br />pretty French style apple pie (with crème fraîche) for dessertTanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com3tag:blogger.com,1999:blog-25454672.post-40529186405314142182009-10-29T18:19:00.000+01:002009-10-29T18:20:34.165+01:00improving on the nie nie mud cake<a href="http://picasaweb.google.com/lh/photo/Cwx3PVAXh8hpJq4CZrZFQQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/SuGrnYiYjUI/AAAAAAAAAKY/-hkNnUz3uHY/s400/2009.10.23_137.JPG" /></a><br /><br />My friend suggested that I make <a href="http://www.tongue-n-cheeky.com/2009/06/ideal.html">Nie Nie's Mud Cake Magnifique</a> by <a href="http://www.tongue-n-cheeky.com/2009/06/ideal.html">Tongue-n-Cheeky</a>. And of course, I made it because I love special requests. The cake was delicious and not particularly complicated. But the recipe drove me a little crazy, what with the unusual ingredients (olive oil in a chocolate cake?) and lack of explanation for instructions that veered from the cake making norm. But despite this, the cake was a big hit and I've made it three times already.<br /><br />With this experience, I do have a few improvements to suggest for the cake filling and frosting. The methods in the original recipe resulted in lumpy textures for me. It might have been user error, but regardless, the methods I've described below have given me better and more consistent results. I've also rewritten the recipes to include metric measurements so my local friends can easily make it. The <a href="http://www.tongue-n-cheeky.com/2009/06/ideal.html">original cake recipe</a> can be found here.<br /><br /><b><u>Mud cake</u></b><br /><br />This recipe uses a simple mixing method which make a lush, dense brownie-like cake. Don’t overthink it.<br /><br />8 oz unsweetened chocolate (227 gr) - (or 5 oz/144 gr cocoa powder plus 4 oz/113 gr unsalted butter)<br />6 oz olive oil (3/4 cup, 177 ml)<br />14 oz sugar (2 cups, 397 gr)<br />4 oz powdered sugar (1 cup, 113 gr)<br />4 eggs<br />5 oz flour (1 cup, 142 gr)<br />3.4 oz cocoa powder (1/2 cup, 96 gr)<br />½ tsp salt<br />2 tsp baking powder (above 5000 feet altitude, only use 1 tsp)<br />½ tsp baking soda<br />8 oz buttermilk (1 cup, 237 mL) - (or 1 cup warm milk mixed with 1 TB lemon juice, let stand 10 mins to curdle before using)<br /><br />1. Preheat oven to 375F (190C). Grease and dust with cocoa powder two 9in cake pans.<br />2. In double boiler, melt the chocolate and olive oil and mix until smooth. Take mixture off heat and bring to room temperature.<br />3. Meanwhile, beat both sugars and eggs until well creamed.<br />4. Add the room temperature chocolate mixture to the sugar mixture and beat a couple minutes.<br />5. Add remaining ingredients and mix until all ingredients are incorporated.<br />6. Pour batter into the prepared cake pans (approximately 27-28 ounces of batter into each pan).<br />7. Bake for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan.<br />8. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake.<br /><br /><a href="http://picasaweb.google.com/lh/photo/Sh8AspSoTsmchAe6jdETig?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/SuGrlRIeAOI/AAAAAAAAAKM/NLOPH-r3JN4/s400/nie%20nie%20mud%20cake%20tips.jpg" /></a><br /><br />Some tips:<br />1 & 2. Line your cake pans with parchment paper so the cakes pop right out.<br />3. Use room temperature eggs. Take them from the fridge and let them sit 5 minutes in hot water before using.<br />4. Use <a href="http://www.realbakingwithrose.com/2007/07/roses_heavenly_cake_strip.html">magic cake strips</a> around your cake pans to help them cook evenly and prevent the dome that has to be cut off.<br /><br /><b><u>Perfectly Smooth Chocolate Marscapone Cream Filling</u></b><br /><br /><a href="http://picasaweb.google.com/lh/photo/_CP4ZowHWD9uzwbyThK4IQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/SuGrkN6-_jI/AAAAAAAAAKE/s7GlwqZaiH8/s400/nie%20nie%20mud%20cake%20filling.jpg" /></a><br /><br />The original recipe had you first whip the cold cream and cheese (you can't whip warm cream) then stir in the melted chocolate. This inevitably creates lumps of chocolate. Instead, the below method combines the chocolate and cream into a smooth ganache before whipping (a more traditional method used by every cookbook I own).<br /><br />6.25 oz dark chocolate (60%), chopped (177 gr)<br />8 oz heavy cream (1 cup, 237 mL)<br />8 oz mascarpone (227 gr)<br />1.25 oz sugar (1/4 cup, 35 gr)<br /><br />1. Place chocolate in a heat-proof bowl.<br />2. In a medium saucepan, bring the cream to a simmer.<br />3. Pour the hot cream over the chocolate and let it sit for a few minutes to melt the chocolate.<br />4. Stir the mixture until all the chocolate is melted and the mixture is smooth.<br />5. Stir in the sugar.<br />6. Chill until cold enough to whip, but not more than 1 hour (I read that if it gets too cold, the chocolate and cream will separate later).<br />7. Whip the ganache into soft peaks.<br />8. Stir in the marscapone.<br /><br />You can use it immediately between the cakes or refrigerate for later use.<br /><br /><b><u>Dark Chocolate Ganache Frosting</u></b><br /><br /><a href="http://picasaweb.google.com/lh/photo/KqlOCocMV-AXmLUaqrTvug?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/SuGrm9lfvYI/AAAAAAAAAKU/Ny_MqQYBK5w/s400/nie%20nie%20mud%20cake%20frosting%20bad.jpg" /></a><br />original frosting: curdled texture and way too much sugar<br /><br /><a href="http://picasaweb.google.com/lh/photo/cGUwkV3PpCcZXvfocB1Wwg?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/SuGrkgQ3gHI/AAAAAAAAAKI/VOWC4zMTUtA/s400/nie%20nie%20mud%20cake%20icing.jpg" /></a><br />better frosting with super smooth texture, whipped and unwhipped versions<br /><br />I had a lot of problems with the original recipe – curdled texture, way too sweet, etc. The recipe below uses roughly the same ingredients as the original but employs a food processor method used by both The Cake Bible and Cook’s Illustrated that perfectly emulsifies the chocolate, cream, butter mixture. I’ve also drastically reduced the sugar, but of course, you can add more to taste<br /><br />8 oz heavy cream (1 cups, 236 ml) – for denser, thicker frosting<br /> ~~~~ or ~~~~<br />16 oz heavy cream (2 cups, 473 ml) – for a lighter, fluffier frosting<br /><br />11 oz dark chocolate (60%), chopped (312 gr)<br />2-4 oz powdered sugar (1-2 cups, 57-113 gr)<br />4 oz cold butter, cut into 8 pieces (113 gr)<br /><br />1. Place chocolate in food processor.<br />2. In a medium saucepan, bring the cream to a simmmer.<br />3. With food processor running, pour hot cream over chocolate. Process until combined, a minute or two.<br />4. Stop processor and add powdered sugar. Process until combined, about 1 minute.<br />5. With processor running, drop the butter pieces in through the feeding tube. Wait until the butter is combined before dropping in the next piece. Let the mixture process about 1 minute after all butter has been combined.<br />6. Now some options:<br /> • If you used 8oz cream, you can cool the frosting to room temperature (about 1 hour) then frost the cake. The frosting will shiny and thick.<br /> • If you used 8oz cream and prefer a lighter color and fluffier texture, chill the mixture until cold (about 1-2 hours) then whip until thick and spreadable. Do not overwhip or it will curdle!<br /> • If you used 16 oz cream, you must chill the mixture until cold (1-2 hours) then whip until thick. Do not overwhip or it will curdle!<br /><br /><a href="http://picasaweb.google.com/lh/photo/zGPsejIIVq6LhKDODUgiAQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/SunNx7kEsUI/AAAAAAAAALQ/04CT438E-IE/s400/2009.10.22_074.JPG" /></a><br />it's nice to have a friend to eat the extra batterTanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com10tag:blogger.com,1999:blog-25454672.post-22178554423167378292009-08-25T14:50:00.001+02:002009-08-25T14:51:31.443+02:00pretty summer soup<a href="http://picasaweb.google.com/lh/photo/PqfMOkAERRTdeN8kO1SS4Q?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/So1UdCJO2sI/AAAAAAAAAH4/j0VrJGrOQeI/s400/2009.08.19_153.JPG" /></a><br /><br />Back when I lived in California, I never felt the seasons come and go and I barely noticed when items like nectarines or summer squash arrived or disappeared from the shelves. Almost everything was available all the time. But in Zurich, I'm in a constant panic, buying much more produce that our small family can possibly consume, worried that some item will suddenly disappear, not to be dreamt of for months. <br /><br />To help us consume the mountains of produce crowding me out of my kitchen, I've been trying lots of new veggie recipes. Soup might seem silly choice for summer. But I like it because I can cook it quickly in the cool morning, spend all day at the lake, then come home to an "instant" meal that tastes even better than when I made it fresh. My husband made it extra special with his fancy toothpick skills. It seemed a bit much for a meal that would be eaten on a shared TV tray at 10pm while we watched Entourage. But that's summer.<br /><br /><a href="http://picasaweb.google.com/lh/photo/sM1Pu-DHkgHzvZSWJR_Gbw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/So1UcYJxkJI/AAAAAAAAAH0/rL_VHHI8_ec/s400/2009.08.19_155.JPG" /></a><br /><br /><span style="font-weight:bold;"><u>Curried Yellow Squash Soup with Cilantro-Lime</u></span><br /><br />from <span style="font-style:italic;">A Year in a Vegetarian Kitchen</span> by Jack Bishop<br /><br />You may be tempted, as I was, to skip the cilantro-lime puree. The soup is yummy without it. But the puree makes the flavors pop and it's so darn pretty. Just do it.<br /><br />1. In a large sauce pan over medium-high heat, heat until shimmering:<br /><b> 2 TB olive oil</b><br /><br />2. Add and cook until golden brown, about 8-10 minutes:<br /><b> 1.5 pounds yellow squash, chopped</b><br /><b> 1 medium onion, chopped</b><br /><br />3. Add and cook until fragrant, about 1 minute:<br /><b> 1 TB gingerroot, minced</b><br /><b> 3 medium garlic cloves, minced</b><br /><b> 2 tsp curry powder</b><br /> <br />4. Add and bring to boil:<br /><b> 6 cups broth</b><br /><b> 1 medium russet potato (about 8 oz), peeled and diced</b><br /><b> 1/2 tsp salt, or to taste</b><br /><br />5. Reduce heat to medium low and simmer until the potato is very tender, about 25 minutes.<br /><br />6. Puree the soup in batches in blender until very smooth. Adjust the seasonings. You can serve it warm or chilled (refrigerate for several hours before serving). The original recipe suggest chilled, but I prefer it warm. <br /><br />7. When you are ready to serve the soup (warm or cold), puree in blender until smooth:<br /><b> 3 TB olive oil</b><br /><b> 1/2 cup packed fresh cilantro leaves</b><br /><b> 1 TB fresh lime juice</b><br /><b> salt to taste (I like mine rather salty)</b><br /><br />8. Ladle the soup in small bowls. Drizzle some cilantro puree over each bowl and serve.<br /><br />The soup can be refrigerated for several days.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com4tag:blogger.com,1999:blog-25454672.post-4489409078683899012009-08-22T08:46:00.002+02:002009-08-22T08:51:09.737+02:00correctionI realized that I forgot to include the chopped scallions in the Black Bean Quinoa Salad recipe. So I updated the recipe to include that. <br /><br />Also, I was recently reminded (by Cook's Illustrated) that most herbs are oil-soluble, meaning their full flavor isn't released until mixed in oil. So there might be reason after all to use a bit of oil in the salad. Next time, I'll try mixing the cilantro in a couple tablespoons of oil before mixing it into the salad. I'm curious to see if it makes a difference.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com0tag:blogger.com,1999:blog-25454672.post-50347748765980818732009-08-21T20:43:00.001+02:002009-08-21T20:43:36.005+02:00roast beef sandwich at Globus<a href="http://picasaweb.google.com/lh/photo/o6-pk7YuUEZhiHMcDt_1JQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/So1Uasn4RuI/AAAAAAAAAHo/T2mWlyk6X20/s400/2009.08.20_166.JPG" /></a><br /><br />On Thursday, I saw that the Bahnhofstrasse Globus has a guy outside with huge smokers and stacks and stacks of wood, making roast beef sandwiches. This was a combination I just couldn't ignore. Happily, I wasn't disappointed. It wasn't the best sandwich I've ever had, but it was definitely good grub and a nice change from the standard Zurich street food. I don't know how long he's been there or how long he'll stay. So check it out asap. He's got bbq sauce, but I think the chimichurri sauce is the way to go. <br /><br /><a href="http://picasaweb.google.com/lh/photo/dn-linYE8gqfxC-NstxdCw?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/So1UbJ9F-yI/AAAAAAAAAHs/IEfNMwdn3c0/s400/2009.08.20_170.JPG" /></a>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com1tag:blogger.com,1999:blog-25454672.post-84554181045358469422009-08-20T15:36:00.007+02:002009-08-22T08:46:29.130+02:00I heart quinoa<a href="http://picasaweb.google.com/lh/photo/gSZhHjruRaRZO06fHw5TrQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/So1UbpphNoI/AAAAAAAAAHw/RP50WCqvecE/s400/2009.08.19_157.JPG" /></a><br /><br />I've been trying to use a variety of grains in our diet and quinoa is certainly my favorite. <a href="http://en.wikipedia.org/wiki/Quinoa">Quinoa</a> is a magical food with very high protein and a balanced set of amino acids, making it a complete protein, unlike wheat or rice. Plus it's tasty! Most health food stores in Zurich carry it. I've been using red quinoa from Vital Punkt (Stockerstrasse 38, Zurich) at 8.50sfr for 500g (about 3 cups) - ouch! But I heard Aldi is carrying regular quinoa right now for much cheaper. I need to stock up. Here's my new favorite recipe using quinoa.<br /><br /><u><strong>Black Bean Quinoa Salad</strong></u><br />Adapted from <a href="http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245">Epicurious</a><br /><br />Among other things, the original recipe calls for oil in the dressing, but I found the salad very tasty without it. The original recipe also uses a two-step cooking process for the quinoa, first boil, then steam. I tried it and while this method produces drier quinoa, it was basically the same and I prefer simply boiling and draining the quinoa.<br /><br />1. Prepare quinoa: In a small bowl or sieve, wash <strong>1 cup quinoa </strong>in cold water until water runs clear then drain.<br /><br />2. In a medium sauce pan, bring 2 cups water to a boil. Add rinsed quinoa and 1/2 tsp salt. Reduce heat to med-low and simmer for about 15 minutes, until tender. Drain quinoa in sieve.<br /> <br />3. In a large bowl, combine:<br /><blockquote><b>cooked quinoa from above<br />~2 cups cooked black beans, rinsed if canned (two 15oz cans)<br />1 large red pepper, chopped<br />1-2 jalapeño or serrano chilies, minced (not optional!)<br />2 scallions, chopped<br />1/4 cup finely chopped fresh coriander (not optional!)<br />5 TB fresh lime juice (about 2 limes)<br />splash of balsamic vinegar (optional)<br />1 tsp salt</b></blockquote> 4. Adjust seasoning. Chill until serving. I prefer it cold, but also at room temperature.<br /><br /><b><u>Quinoa with Dried Fruit & Nuts</u></b><br />Some of my friends tried this dish the other day, so I'm including this recipe although I don't have a picture. I serve this along with a baked sweet potatoes and sauted greens, like spinach or chard.<br /><br />1. Prepare 1 cup cooked quinoa (see above for instructions).<br /><br />2. Stir in:<br /><blockquote><strong>1 cup dried apricots, chopped<br />1/2 cup dried cranberries, chopped<br />1 cup toasted pecans, chopped</strong></blockquote>Eat and enjoy!Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com3tag:blogger.com,1999:blog-25454672.post-27201057075759020682009-06-20T21:25:00.004+02:002009-06-20T22:39:07.532+02:00fried zucchini flowers<a href="http://picasaweb.google.com/lh/photo/Y8E6CzbLMb92UhD-_JE5OQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/Sj08jFLpjDI/AAAAAAAAAEo/D-CFGG-SoDM/s400/2009.06.19_064.JPG" /></a><br /><br />Inspired by my <a href="http://expatchow.blogspot.com/2009/06/whats-in-season-june.html">last laughing lemon class</a>, I finally made fried zucchini flowers at home. I was scared to do this before because I knew they were expensive and I didn't want to mess it up. I shouldn't have worried. It was easy. <br /><br /><a href="http://picasaweb.google.com/lh/photo/H7_g0E0R_NGEj4iKHx8eoA?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/Sj08ikIdP0I/AAAAAAAAAEk/wrc7dIUFB_Y/s400/2009.06.19_050_cc.jpg" /></a><br /><br />I had been looking for zucchini flowers for a couple weeks at the farmers' market and finally saw them at Bürkliplatz, at a vendor on Fraumunsterstr nearest to the lake. They were 1.20sfr a piece, not cheap but not too expensive for a special treat. So let's get started (full recipe at the end). You start by mixing up a simple batter and letting it chill while you prep the flowers.<br /><br /><a href="http://picasaweb.google.com/lh/photo/SrcoC-CjXEDpblvw0v_iwA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Sj08k1iR8tI/AAAAAAAAAFU/yhkjJhAPjw8/s400/zuc_st_01.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/8JdNqo19QxEfpayg0J7NGA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/Sj08lXH9beI/AAAAAAAAAE4/iUNSHk4BjmY/s400/zuc_st_02.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/ZOX7FsMC2L_E2s_XHq4Brg?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/Sj08l5YQb_I/AAAAAAAAAE8/6UhDZeQU_Is/s400/zuc_st_03.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/-PqzmPdAaFacJ241_d5dNA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/Sj08mgaAfPI/AAAAAAAAAFY/No0yisGYp_A/s400/zuc_st_04.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/A8YvXXYchnY81e9QBhDlkA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Sj08nfcL2YI/AAAAAAAAAFE/A6-3D7Gcxs4/s400/zuc_st_05.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/9YWgn--zAdyfYjPpGIymDw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/Sj1DAM0SW0I/AAAAAAAAAFk/5sczpPwKlKU/s400/zuc_st_06.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/qhYS9P6JYuRv9DXGsigjzg?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/Sj1DA0jubXI/AAAAAAAAAFo/CGbT-vyUN18/s400/zuc_st_07.jpg" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/MuAP7o0DwstGcbkgs3kRcQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/Sj1DBv1D3LI/AAAAAAAAAFs/8dTnUYcuJL8/s400/zuc_st_08.jpg" /></a><br /><br /><b><u>Fried Zucchini Flowers</u></b><br />adapted from <a href="http://www.laughinglemon.ch">Laughing Lemon</a><br /><br />I made a few adjustments to the recipe because I didn't have some of the special ingredients on hand. The original recipe includes 20gr chickpea flour in the batter and uses sparkling water instead of tap water.<br /><br />1 egg<br />150gr flour<br />salt & pepper<br />220ml iced water<br />2-3 liters peanut oil for frying<br />up to 10 zuchinni flowers (plan on 2/person)<br /><br />To make batter: whisk egg until well blended, then whisk in flower and season with salt and pepper. Slowly add water and whisk until smooth. The batter should be somewhat runny. Put in fridge until ready to use (up to 1 day).<br /><br />Prep your flowers: remove the spines at the base of the outside of the flower. Carefully remove the stamen from inside the flower. Cut off the woody end of the zucchini. You can also remove the zucchini and just fry the flower.<br /><br />Heat your oil to 360F/180F in a deep, wide pan large enough to accommodate the full length of the zucchini and flower. One at a time, dip the flower and zucchini in the batter and let excess batter drain off over bowl. Carefully drop the flower into the oil. Repeat, only adding a couple flowers at a time so the pot isn't overcrowded and the oil temp doesn't drop. Fry about 3 mins until golden. Remove and hold over pot, flower down to let oil inside the flower drain out. Then place flower on paper towels to drain. Sprinkle with salt. Serve them warm. They are not very good cold, so plan your menu accordingly.<br /><br />Note: Since you already have hot oil, you might as well fry up anything else you have on hand. We cut up carrots and fried them up in the batter - tempura heaven! I wish I had some dough ready for doughnuts or fry bread. I considered frying up cheese and jalapeños but I restrained myself. This is not America.<br /><br />You can also stuff the flower with a ricotta/parmesan/egg/herbs/breadcrumbs mixture before frying. I'm going to definitely try that next time.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com5tag:blogger.com,1999:blog-25454672.post-79412111665395268002009-06-07T14:44:00.005+02:002009-06-07T21:41:27.978+02:00what's in season: juneI took another <a href="http://www.laughinglemon.ch/en/seminars.htm">Laughing Lemon</a> class last week (with 3 friends, yay!) and got even more excited about the summer produce than I already was. Here are some highlights. I forgot to take pics of the other yummy stuff like a watermelon drink, gazpacho, and zucchini stuffed phyllo pie, but this should give you an idea of the fun we had. Thanks Jack & Sylvia!<br /><br /><a href="http://picasaweb.google.com/lh/photo/CwHrBZmVg8G0N-T1c6SrxA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Siu12XVlYOI/AAAAAAAAABU/KpQ4lDjIStU/s400/2009.06.04_030.JPG" /></a><br />We made flavored vinegar with herbs, garlic, and chili. I have to wait two months before enjoying it, but it's pretty while I wait.<br /><br /><a href="http://picasaweb.google.com/lh/photo/hWitYK3fKiMw3GVUUYcoiQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/Siu13UJ-N8I/AAAAAAAAABc/X76Q64eMb1c/s400/2009.06.04_032.JPG" /></a><br />Tomato tasting - apparently June not great for tomatoes because Italian tomatoes are already done (best in March & April) and Swiss tomatoes aren't ready till July. But we still tasted several varieties, including my favorite Piccadilli (the tiny oval ones).<br /><br /><a href="http://picasaweb.google.com/lh/photo/B_Zy3mZzK0sXowUENfuBjw?feat=embedwebsite"><img src="http://lh4.ggpht.com/_gqIVvkbCb10/Siu14EpcREI/AAAAAAAAABg/4eliibKJIgY/s400/2009.06.04_033.JPG" /></a><br />ratatouille waiting to happen - we ate it an hour later<br /><br /><a href="http://picasaweb.google.com/lh/photo/y605CYITPZu2yCCelxllNg?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/Siu15NIP1AI/AAAAAAAAABk/nsyZxhUlHr4/s400/2009.06.04_035.JPG" /></a><br />cucumber tasting<br /><br /><a href="http://picasaweb.google.com/lh/photo/UERb9BxbU_cvhHtdNwzV3g?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Siu16H4mgzI/AAAAAAAAABo/AstZY0b7ZJ4/s400/2009.06.04_038.JPG" /></a><br /><a href="http://en.wikipedia.org/wiki/Samphire">Samphire</a>, which goes under a variety of german names - meerbohnen, seespargel, etc. It's a crazy little plant that tastes like salt water. It's often served with fish. It was fun to see and taste some completely I've never heard of before.<br /><br /><a href="http://picasaweb.google.com/lh/photo/JvfvCCLFroIrsy6oLMHZFQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Siu17D8aPFI/AAAAAAAAABs/uBuAl5nUV2k/s400/2009.06.04_042.JPG" /></a><br />Beautiful zucchini flowers, which always remind me of my first trip to Italy with my husband before our kids were born. I ate zucchini flowers for the first time at a fantastic little restaurant in Florence. We liked the place so much, we ate there two nights in a row.<br /><br /><a href="http://picasaweb.google.com/lh/photo/vvhW1RJWb6QASALXpTXKVA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Siu18CYq1TI/AAAAAAAAABw/NmBIGbfBVJs/s400/2009.06.04_044.JPG" /></a><br />zuchinni flowers, battered and deep-fried - I could eat these all night long<br /><br /><a href="http://picasaweb.google.com/lh/photo/S0yONAGmC33ndS2D9g5OIg?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Siu19eHtGPI/AAAAAAAAAB0/sq33DqZO2dg/s400/2009.06.04_047.JPG" /></a><br />baked polenta with rosemary butter, I think<br /><br /><a href="http://picasaweb.google.com/lh/photo/BssiCVoeZlyYBh3pe8Wk2A?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/Siu1-YJWqHI/AAAAAAAAAB4/TLSBgq7UR64/s400/2009.06.04_048.JPG" /></a><br />salad with delicious farm-fresh greens and lots off veggies like beets, kohlrabi, purple carrots, baby tomatoes<br /><br /><a href="http://picasaweb.google.com/lh/photo/peJvjZhCzKaY0HkMbzVu_Q?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Siu1_JUOlOI/AAAAAAAAAB8/vvYAP1LTCpg/s400/2009.06.04_049.JPG" /></a><br />then we sit down and eat, starting with the salad<br /><br /><a href="http://picasaweb.google.com/lh/photo/almBY0ex3sWlfMees0NjyA?feat=embedwebsite"><img src="http://lh6.ggpht.com/_gqIVvkbCb10/Siu2AbmR_CI/AAAAAAAAACA/m1UMNIfGJO8/s400/2009.06.04_053.JPG" /></a><br />then ratatouille and polenta<br /><br /><a href="http://picasaweb.google.com/lh/photo/hZ9mzn48-OoPZVUI1gWSBQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_gqIVvkbCb10/Siu2BViAp3I/AAAAAAAAACE/MRlq0hdw0Tc/s400/2009.06.04_056.JPG" /></a><br />then this sassy dessert - cherry clafouti<br /><br /><a href="http://picasaweb.google.com/lh/photo/DTsLrPPUNzh5BYm3IlhImA?feat=embedwebsite"><img src="http://lh3.ggpht.com/_gqIVvkbCb10/Siu2Ce4uJhI/AAAAAAAAACI/dpKC-ViQVss/s400/2009.06.04_057.JPG" /></a><br />the dessert plate with cherry clafouti, roasted apricots, vanilla ice creamTanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com3tag:blogger.com,1999:blog-25454672.post-6624964395741662452009-05-17T08:33:00.002+02:002009-05-17T09:06:12.283+02:00market report<a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOeTtZOseaBBiNDHzTjQQXGOdI7-DGjqycJNThLlbXOq3M0mfluE38mBuco42zMJMe10AJFUCCKIuYGCYe47Vk8l9PdlBmEsSGlIcPwzFTwyPRdGf9z8BjFhAsefHHkkp6nxX/s1600-h/2009.05.13_013.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOeTtZOseaBBiNDHzTjQQXGOdI7-DGjqycJNThLlbXOq3M0mfluE38mBuco42zMJMe10AJFUCCKIuYGCYe47Vk8l9PdlBmEsSGlIcPwzFTwyPRdGf9z8BjFhAsefHHkkp6nxX/s400/2009.05.13_013.JPG' border='0' alt='' /></a><br /><span style="font-style:italic;">five peas in a pod - a sight for sore eyes</span><br /><br />Jack from <a href="http://www.laughinglemon.ch">laughinglemon.ch</a> generously gave me and Jenna a tour of the <a href="http://www.zuercher-maerkte.ch/">Oerlikon farmer's market</a>. He showed us all his favorite vendors, showed us a few to avoid, pointed out special produce, and encouraged us to try a few new things. We had wonderful time and I feel much more empowered at the market now. Thanks Jack! Here are few of the pretty and delicious things I brought home.<br /><br /><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ALf3o-nSYx9MQQsx3ZM4RhRxUKeqFPuetFZjvKMa-uxciwZ6hwi7MnQF7iBZo8rkPzAqv_jzFSbO-_i4IIYzXKoq1vmMk8wDWH5L3moxfZiL8ddH0sSLIm7QM3UTtjDOHdhB/s1600-h/2009.05.13_004.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ALf3o-nSYx9MQQsx3ZM4RhRxUKeqFPuetFZjvKMa-uxciwZ6hwi7MnQF7iBZo8rkPzAqv_jzFSbO-_i4IIYzXKoq1vmMk8wDWH5L3moxfZiL8ddH0sSLIm7QM3UTtjDOHdhB/s400/2009.05.13_004.JPG' border='0' alt='' /></a><br /><br />I've seen sugar snap peas a couple times at the market, but they were always starchy and nasty. This time, they were perfect, bringing a little tear to my eye. It's strange how the absence of such little things in my life can create such an emotional reaction when they reappear. Only two more weeks for these sweeties.<br /><br /><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0OT_nUVusZ3_wG3qvUZT235yShNsnHfHsG8REICcTofhRKsV-wh-5MC1rz17ABhpMZGnKX1AQFJ2z7rVgeYlrXsLs2YfgC5MWpNttDL9EttIUWZdEVQs0X9zhlkw3gWFJ2pn/s1600-h/2009.05.05_106.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0OT_nUVusZ3_wG3qvUZT235yShNsnHfHsG8REICcTofhRKsV-wh-5MC1rz17ABhpMZGnKX1AQFJ2z7rVgeYlrXsLs2YfgC5MWpNttDL9EttIUWZdEVQs0X9zhlkw3gWFJ2pn/s400/2009.05.05_106.JPG' border='0' alt='' /></a><br /><br />Crinkly spinach or "spinat grob" from Italy is my new favorite green. I've been getting it every week and sautéing it with garlic and pepper flakes, then serving it with a baked sweet potato and quinoa with dried apricots, dried cranberries, and pecans. It's our favorite regular meal right now, even if it's a bit wintery.<br /><br /><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wpf3MVwLczHc6ZmuJA_eO3LSiDjLVlhzglNomnAmmMi1hnEHwZkIt22bintf0aKxjGzAB2kbByoOp_SXxP26plM0BQ7aWeZ4YWtOXHD_sZ9wLiju1JpprL2akW3zppCMt9g0/s1600-h/2009.05.14_033.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wpf3MVwLczHc6ZmuJA_eO3LSiDjLVlhzglNomnAmmMi1hnEHwZkIt22bintf0aKxjGzAB2kbByoOp_SXxP26plM0BQ7aWeZ4YWtOXHD_sZ9wLiju1JpprL2akW3zppCMt9g0/s400/2009.05.14_033.JPG' border='0' alt='' /></a><br /><br />I couldn't resisted this beautiful purple arugula from Italy. It seems nutty, a bit less bitter than the regular stuff. I ate it as a green salad, with scrambled eggs, and with roasted new potatoes and a mustard vinaigrette. I loved it.<br /><br /><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino80-tkwEo6S0KhwPlQjSx6AEEg-mptH48H2SRny4jKEn0FXvYNrB5awQ2-kRb3b8StzoQCzi93AE4MbBUpxLePidsQKWsbFVa7lBP9Et_kwBfJEXeKWTXOckGwlH3gzDvLe4/s1600-h/2009.05.14_025.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino80-tkwEo6S0KhwPlQjSx6AEEg-mptH48H2SRny4jKEn0FXvYNrB5awQ2-kRb3b8StzoQCzi93AE4MbBUpxLePidsQKWsbFVa7lBP9Et_kwBfJEXeKWTXOckGwlH3gzDvLe4/s400/2009.05.14_025.JPG' border='0' alt='' /></a><br /><br />And asparagus, of course. I am lazy and make the simplest dishes possible with my produce. For example, I made this meal three weeks in a row for lunch after my shopping trip: sauted asparagus and piccolo tomatoes with pecorino vecchio on whole wheat bread. I like being able to taste the individual ingredients, instead of always being masked by the preparation.<br /><br /><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8iHuVatxPtQvHZ7r-O5zw2vz5NMaUW6Sx0RoiyUza1yAIHBu05ufzAw6Uao1OL93pvelL4kuEnIAiVfis25AHeSt3XNtvBf42C67HguD3wdQKy4DMDoUQeoEXvmbH8E6VcMn/s1600-h/2009.05.05_089.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8iHuVatxPtQvHZ7r-O5zw2vz5NMaUW6Sx0RoiyUza1yAIHBu05ufzAw6Uao1OL93pvelL4kuEnIAiVfis25AHeSt3XNtvBf42C67HguD3wdQKy4DMDoUQeoEXvmbH8E6VcMn/s400/2009.05.05_089.JPG' border='0' alt='' /></a>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com5tag:blogger.com,1999:blog-25454672.post-87385014599009136772009-05-04T19:40:00.002+02:002009-05-04T20:37:37.101+02:00crispy and delicious: fried chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYkyGP0oFjOuzyr3tSTlhR3yuDehpto33kErfGxYMu66CCd6SfFMHSiQ5VN9htjvOv_UD3lwU-Qn_PHYi9NaDqV7OA_8pxX7MkbWcrdi0XPPIvDkiP1LDWlKR45FKFz-44Df1/s1600-h/2009.04.20_156.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYkyGP0oFjOuzyr3tSTlhR3yuDehpto33kErfGxYMu66CCd6SfFMHSiQ5VN9htjvOv_UD3lwU-Qn_PHYi9NaDqV7OA_8pxX7MkbWcrdi0XPPIvDkiP1LDWlKR45FKFz-44Df1/s400/2009.04.20_156.JPG" border="0" alt="" /></a><br /><span style="font-style:italic;">fry it up!</span><br /><br />My friend wanted to make fried chicken for a party and I suggested a recipe from Cook's Illustrated (because I usually have good luck with their recipes), though I had never tried this one myself. I and all the party-goers thought the chicken was fantastic, but my friend was slightly annoyed by the fussiness of the recipe. So I tried the recipe myself, to endure the fussiness that I unwittingly inflicted on my trusting friend. Besides the strict brining/refrigerating schedule that dominates your whole day, the recipe didn't seem too fussy to me, no doubt because I've built up a fussiness tolerance through years of cooking with Cook's recipes.<br /><br />Mine was good but not quite as wonderfully crispy as my friend's - I have the will but not the magic when it comes to cooking. But it was still very good, especially cold the next day on a picnic. My friends thought I was a little weird eating cold fried chicken, but where I come from, cold fried chicken is standard picnic fare. I'm definitely making this again soon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RVl2P5uKzgL66Cn1OA33gDxHwoeok3YdbKmJh5zPdfXIy6_KV_Fss5J6viTrRx5LMprBI5sAO8RAxINCN1GPXSLnbCoU8NFWCbfXyk5RFhjQfCmg3NzAK-_VTP3neIkWTFTm/s1600-h/2009.04.20_004.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RVl2P5uKzgL66Cn1OA33gDxHwoeok3YdbKmJh5zPdfXIy6_KV_Fss5J6viTrRx5LMprBI5sAO8RAxINCN1GPXSLnbCoU8NFWCbfXyk5RFhjQfCmg3NzAK-_VTP3neIkWTFTm/s400/2009.04.20_004.JPG" border="0" /></a><br />the fussiness begins with three heads worth of garlic cloves that are smashed with the spices - at least I didn't have to peel them<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCr5Iidcrhj_wpkMV9wwgXN-ztTJZEWWMGSpQIO2AUcSgsMxPAEYx-T86-IpQ4IvWF1K0GYR-8puqO7a3WDltJO3PwBYl_4t_9jqBFDVosFDqX73gp7pTkr7WhUD2mvaEMfsOV/s1600-h/2009.04.20_009.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCr5Iidcrhj_wpkMV9wwgXN-ztTJZEWWMGSpQIO2AUcSgsMxPAEYx-T86-IpQ4IvWF1K0GYR-8puqO7a3WDltJO3PwBYl_4t_9jqBFDVosFDqX73gp7pTkr7WhUD2mvaEMfsOV/s400/2009.04.20_009.JPG" border="0" /></a><br />here's the smashed mess<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6PMb7SdIadBR1tzvlksqYyB5uegLZwMIHnwYMsFW38mE-ngB9PhV9FYCGrMyn4J5EuSs1-WlNSh4urDgVeNZm3ySd18j6s9XfpgFgLedicl_VUi8vigd5OOhvFM7HAoClMy0/s1600-h/2009.04.20_015.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6PMb7SdIadBR1tzvlksqYyB5uegLZwMIHnwYMsFW38mE-ngB9PhV9FYCGrMyn4J5EuSs1-WlNSh4urDgVeNZm3ySd18j6s9XfpgFgLedicl_VUi8vigd5OOhvFM7HAoClMy0/s400/2009.04.20_015.JPG" border="0" /></a><br />then you combine the garlic mess with 7 cups of buttermilk for the brine - it made me cringe to throw out 3.50sfr worth of buttermilk after the 2 hour brine, but I was afraid to skimp, throwing off the salt to liquid ratio<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62HwXBx3YKD9jKA3ukq0mxZKEQ99VyIOOfRsOd-0olKrGHixDWNJ8c210KGMUi2WVBMBeatxV93xRPssh8ZgS4ejGXPp9YJNr2XN2TBTmN5rAFbgwXq15o3zW-s8R206DFkK-/s1600-h/2009.04.20_142.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62HwXBx3YKD9jKA3ukq0mxZKEQ99VyIOOfRsOd-0olKrGHixDWNJ8c210KGMUi2WVBMBeatxV93xRPssh8ZgS4ejGXPp9YJNr2XN2TBTmN5rAFbgwXq15o3zW-s8R206DFkK-/s400/2009.04.20_142.JPG" border="0" alt="" /></a> <br />here's my dredging station: chicken, fresh buttermilk (not from the brine) + egg, and flour<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnVsGERbNzyVTYpZAIhegsSP4QeWnmrWI_Dzo4a5AQ9auNef7zh331sJbb8ceZ_5EAEoayEKRkvZmVUje358oTgtjEbGEwI-U9-3ikUl6RTBcyKiQ5hcuZtdUOTwoUCi4R19h/s1600-h/2009.04.20_144.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnVsGERbNzyVTYpZAIhegsSP4QeWnmrWI_Dzo4a5AQ9auNef7zh331sJbb8ceZ_5EAEoayEKRkvZmVUje358oTgtjEbGEwI-U9-3ikUl6RTBcyKiQ5hcuZtdUOTwoUCi4R19h/s400/2009.04.20_144.JPG" border="0" alt="" /></a> <br />dredging is a messy business - fortunately, you can dredge everything and have it sit awhile before throwing it in the oil<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lah-KCBzcHH8K_MljKeOL_EKB-cWLxs7Zj59yrxAXYvt1ZhZ5zS0PNXROvggUuAb-919bcF4V2RWQ3AY3CtCg0d6zqJoIvl1ZaAk_-Jk1VPkORdB28KQjLtmm2JeACSHYeli/s1600-h/2009.04.20_147.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lah-KCBzcHH8K_MljKeOL_EKB-cWLxs7Zj59yrxAXYvt1ZhZ5zS0PNXROvggUuAb-919bcF4V2RWQ3AY3CtCg0d6zqJoIvl1ZaAk_-Jk1VPkORdB28KQjLtmm2JeACSHYeli/s400/2009.04.20_147.JPG" border="0" alt="" /></a> <br />I'm not afraid of eating fried food, but I'm still a little afraid of frying it - I made my husband drop the chicken pieces in<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbIPtZTbZj-zcrqD6BTLIVeOGBBCtmGtxIeSYkkMsCnHM4EjjuqKnC6wznHjbX0GXwqoLKnCXUb8CKLf0BC1Oxe-oGcqwIpiATsojoFTQnJ-5MNxqprSh9HA_nBIt7EGE2RuW/s1600-h/2009.04.20_153.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbIPtZTbZj-zcrqD6BTLIVeOGBBCtmGtxIeSYkkMsCnHM4EjjuqKnC6wznHjbX0GXwqoLKnCXUb8CKLf0BC1Oxe-oGcqwIpiATsojoFTQnJ-5MNxqprSh9HA_nBIt7EGE2RuW/s400/2009.04.20_153.JPG" border="0" alt="" /></a><br />yummy juicy chicken sealed inside the crispy exterior<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMhWkWxBRMpvE_8bvMY2CP2q4xlGoiPM1nenR3I72aD2RDUHagwvlK74iNpYQ8Veksg4Vt_C6Vn2TWpOgQp92sjtCpqvLkBMD93dID2uASIurW_N5vZT0UrXlPiICi-fYxAzA/s1600-h/2009.04.20_165.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMhWkWxBRMpvE_8bvMY2CP2q4xlGoiPM1nenR3I72aD2RDUHagwvlK74iNpYQ8Veksg4Vt_C6Vn2TWpOgQp92sjtCpqvLkBMD93dID2uASIurW_N5vZT0UrXlPiICi-fYxAzA/s400/2009.04.20_165.JPG" border="0" alt="" /></a><br />can't eat fried chicken without slaw and potatoes - even KFC knows that<br /><br /><span style="font-weight:bold;"><u>Crispy Fried Chicken</u></span><br />Recipe from <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=4966">Cook's Illustrated</a><br /><br />1. Cut up one whole chicken (about 3.5 pounds or 1.5 kilos) into <a href="http://www.recipetips.com/kitchen-tips/t--1089/cutting-up-chicken.asp">12 pieces</a>.<br /><br />2. In large zipper-lock plastic bag, combine:<br /> 1.25 cups kosher salt or 1/2 cup plus 2 tablespoons table salt<br /> 1/4 cup granulated sugar<br /> 2 tablespoons paprika<br /> 3 medium heads garlic , cloves separated<br /> 3 bay leaves , crumbled<br /><br />3. With flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours.<br /><br />4. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.) (Note: I've seen other recipes that brine overnight, so perhaps you can be more flexible with the brining schedule.)<br /><br />5. In a large shallow dish, measure in 4 cups all-purpose flour (I used only 2 cups, which was more than enough).<br /><br />6. In a medium bowl, combine<br /> 1 egg, slightly beaten<br /> 1 teaspoon baking powder<br /> 1/2 teaspoon baking soda<br /> 1 cup buttermilk<br /><br />7. One by one, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.<br /><br />8. To keep chicken warm after frying: Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees.<br /><br />9. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer.<br /><br />(Note: I fried 6 mins on each side and this was definitely too long, the outside was too dark. I recommend checking the internal temp of the chicken and pulling it out early if it's at 180F/82C.)<br /><br />Using tongs, transfer chicken to paper towel–lined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel–lining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel–lined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com9tag:blogger.com,1999:blog-25454672.post-76764954067060611032009-05-02T12:35:00.002+02:002009-05-02T12:38:35.492+02:00thin, crispy pizza<a href="http://picasaweb.google.com/lh/photo/XN53hwvTm3pftg91j5BGpA?authkey=Gv1sRgCNbql8Cui4rSBA&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KqlQDHbJ57q3xG1eHrO7GVnlkUq790kGtWqccwDPgUx8wHU-71rEPlwg9TgGWfPxkyIHDEA2EhY5MWrHTOUU2yJhnaPW65AT8HOet5RLYNEo5mX44kjKphXdiBHmoMa9EiIv/s400/CIMG7794.JPG" /></a><br /><em>thin to win</em><br /><br />We have a new favorite pizza dough at our house. We like thin, crispy pizza but this is been difficult to achieve in a home oven. I tried this strange recipe from The Bread Bible and loved the results so much that we've stuck with this same dough for months. Here's a little photo story:<br /><br />You start by barely mixing the dough, just till it moistens the flour and gets scrappy - no kneading!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnF5UzyuU6qHmuZO3bGGn2ekGUXsNW_9sfQhvCHmcqyhW_mOPZbW6_0Ji3CWgJktJe6tmqDHGBcwbKi-fjtt8UULyI_Q2Iw0Wr3um-HwXJ4i0xDq_cSdOw3Hn4Unv2shd-dKjI/s1600-h/CIMG7761.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnF5UzyuU6qHmuZO3bGGn2ekGUXsNW_9sfQhvCHmcqyhW_mOPZbW6_0Ji3CWgJktJe6tmqDHGBcwbKi-fjtt8UULyI_Q2Iw0Wr3um-HwXJ4i0xDq_cSdOw3Hn4Unv2shd-dKjI/s400/CIMG7761.JPG" border="0" alt="" /></a> <br /><br />Then pour oil in a cup, roll the dough in it, cover and rise.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf5hmas-dJzfIjomE2KE7HIDZ_KQq7PnOtRuE9Wx2rRCg6GP7rxY_K9UFsq2OHZ8jG7ZQsBgpHTsvrMUKhZYYPNsfkBbzjtzfQO_sxsA27R3OvZ1Tg85Go9cP_7BzpPcKShrW/s1600-h/CIMG7763.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUf5hmas-dJzfIjomE2KE7HIDZ_KQq7PnOtRuE9Wx2rRCg6GP7rxY_K9UFsq2OHZ8jG7ZQsBgpHTsvrMUKhZYYPNsfkBbzjtzfQO_sxsA27R3OvZ1Tg85Go9cP_7BzpPcKShrW/s288/CIMG7763.JPG" border="0" alt="" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzfeQfkRALq9VPS3gzodB-Ok3ZekLH-94-3xZgP2ssOQT5cdu6DF7mHKed6B-8A4SFGMKl1g42OB3jDcZYglliGDQTIWy-JJ37DY0glvlDRh-uH9TjjMQfl_jECAKpe7E9BiS/s1600-h/CIMG7780.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzfeQfkRALq9VPS3gzodB-Ok3ZekLH-94-3xZgP2ssOQT5cdu6DF7mHKed6B-8A4SFGMKl1g42OB3jDcZYglliGDQTIWy-JJ37DY0glvlDRh-uH9TjjMQfl_jECAKpe7E9BiS/s288/CIMG7780.JPG" border="0" alt="" /></a><br /><br />Then plop your science experiment brain on the counter.<br /> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZ8NDEbjwRLQTVRokuUi_TKzxPxT8zbCeRSAisOWqYH0Fxg7CGHqn9glrSu5yiszMR6NBVmvJwUL4MR1-KuqcZqlb_E8bR4rIC4z_4zsOwdv2jtoeTkDlJ-2XOmePR4VzRVgh/s1600-h/CIMG7781.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZ8NDEbjwRLQTVRokuUi_TKzxPxT8zbCeRSAisOWqYH0Fxg7CGHqn9glrSu5yiszMR6NBVmvJwUL4MR1-KuqcZqlb_E8bR4rIC4z_4zsOwdv2jtoeTkDlJ-2XOmePR4VzRVgh/s400/CIMG7781.JPG" border="0" alt="" /></a><br /><br />Then use your fingertips to lightly push it into a circle, very thin.<br /><br /><a href="http://picasaweb.google.com/lh/photo/I7uLzAJOO8PUbR4IMDRotg?authkey=Gv1sRgCNbql8Cui4rSBA&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrpO5MvItu3-weTk_1ey849-xmTpAyoP34g0a9nWEmKecEDziba3pdq16jFt7EUR-NLRKT1Ga7HzK3THHaJWb_Iuz0qG-nlen5gfsU2iYGpQGP334PkLeFfYytCFLW6bVt-KT/s288/CIMG7786.JPG" /></a> <a href="http://picasaweb.google.com/lh/photo/WZo_Nc7hse-A91AihWv5cw?authkey=Gv1sRgCNbql8Cui4rSBA&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-s15AHtL2O6MFZsYoDDcvyzwGakVxVZ9oXOKkpKstmUjugn3ChG1UuuVJj-K5e9AABXHvPi9fimyrwdKANTrxsbIF_HwzWrSC5Gjl4Zzi81Qif5ntMU0WdypWZqzY2f-32fXD/s288/CIMG7788.JPG" /></a><br /><br />After baking, this crust is so crispy that it stands up on its own. No drooping, no folding the slice in half to eat it.<br /><br /><a href="http://picasaweb.google.com/lh/photo/Gbj_b13JRMtAc-xk6tDb4g?authkey=Gv1sRgCNbql8Cui4rSBA&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZzEXteroOtusAYs37x8nVzT4zZHgYYXDlX4WrNizpcNP0zntrr_j_3pmgLkJL5CbvK6v3VJfbNqRein0Ot_oSA3gHNsVl6URCdsqF4K-e9cwPjvwJtFcuwy3Ehe1kMr4iiSS/s400/CIMG7790.JPG" /></a><br /><br />Just look at that golden underside.<br /><br /><a href="http://picasaweb.google.com/lh/photo/3BMc1mte3gLi6cJcEjRaYA?authkey=Gv1sRgCNbql8Cui4rSBA&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTmYAqYANY75KHhKTOJ7JaOo4ICEwPxnhN2zQVMivBGtGPEw6Zbzd8mvuPgYpe_pd_EVuoJlxVhLT9Bj-aRPC31hgNsNULLriNEOcgvPdz7EIxmAeq9LGrncM4zypfWXDde90j/s288/CIMG7796.JPG" /></a> <a href="http://picasaweb.google.com/lh/photo/8s2iSHMaxYvczLqRyloSbQ?authkey=Gv1sRgCNbql8Cui4rSBA&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunFMo4m1iw8KYV9g72oaNfNWkPYW6sGacGIO-HGf3ZzrF6FIvoB-tTlACSB7KPEGSsmsfT_smW6QtHlYUBMmE6VnAm6TADW8AwLlruWp7Yk2Aph300Wi9J0WHh-BbZyRRz-TQ/s288/CIMG7801.JPG" /></a><br /><br /><b><u>Recipe: Thin and Crispy Pizza Crust</u></b><br /><br />Adapted from <i>The Bread Bible</i> by Rose Levy Beranbaum<br /><br />In medium bowl, combine:<br /> 4 ounces AP flour<br /> 1/2 tsp instant yeast<br /> 1/2 tsp sugar<br /> 1/2 tsp salt<br /><br />Pour in:<br /> 1/3 cup water, room temperature<br /><br />Gradually stir in the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It will be rough looking, not silky smooth. Do not overmix!<br /><br />In a small bowl, pour<br /> 4 tsp olive oil<br /><br />Add the dough and turn it over to coat with oil on all sides. Cover and rise at room temperature for about an hour or until double in size. (For better flavor, let dough sit 30 mins at room temperature then put in fridge for 6-24 hours. Remove dough from fridge 1 hour before shaping).<br /><br />Preheat oven to 475F (220C) with pizza stone. Put dough on parchment paper or baking pan. Press the dough into a smooth round then let rest 15 mins. Press dough further into 10-inch circle. Cover with plastic wrap and let sit for 30-45 mins until it becomes slightly puffy.<br /><br />Bake pizza dough (without toppings) for 5 mins.<br /><br />Remove pizza from oven. Add toppings. Bake for another 5 mins or until cheese is melted and crust is golden.<br /><br />Time: Mix 5 min, rise 1 hour, shape & rest 15 mins, rise 30-45 mins, bake 10 mins = 2+ hours<br /><br />One caveat: my friend tried it and didn't like it. But she cooked hers on a silpat on a pan, not on a pizza stone. So I suspect her result was quite different from mine.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com8tag:blogger.com,1999:blog-25454672.post-6940616666458611432009-04-09T13:26:00.004+02:002009-04-09T14:43:15.924+02:00pasta by hand<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKqU5ylsKb8y2-6RrbdAGoACeJdDRQe0VjDlMsp1aL36E_6j_Phow2m-RuhuEjvBU60T3JAvcFmZ6IRAdKWlZfK6A__76Sou4m86dixOsY6FRZhwMSxe7Dyi90IiGxQ0yS5Yt/s1600-h/2009.04.07_045.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKqU5ylsKb8y2-6RrbdAGoACeJdDRQe0VjDlMsp1aL36E_6j_Phow2m-RuhuEjvBU60T3JAvcFmZ6IRAdKWlZfK6A__76Sou4m86dixOsY6FRZhwMSxe7Dyi90IiGxQ0yS5Yt/s400/2009.04.07_045.JPG" border="0" alt="" /></a><br /><em>humble beginnings of my pasta</em><br /><br />I took another class from <a href="http://www.laughinglemon.ch">Laughing Lemon</a>, this time "Pasta by Hand". I really enjoyed this class, especially the eating part. We made three different pasta doughs, shaped them into different shapes and ate them with different sauces. My favorite was the tortolini filled with ricotta, bärlauch, and rucola. The dough had a bit of buckwheat and whole wheat flour which made it pretty and so tasty.<br /><br />The most important thing I learned was that pasta dough has to be kneaded just like bread dough to the windowpane stage. The recipes I've used before never instructed to knead this long. This made a huge difference on the texture, during both shaping and chewing. It seems obvious now - I wonder why I never knew this.<br /><br />I can't wait to take the other courses, Pasta Art and Pasta Sauces.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq6DvKfOzMdfTobyyWb8PGWUUw48XTuF5yhQygcg_1qMUKpCW0cV6kLnH2ivRbZCRDz-qc-UG7i0Wxl6-RreiZjTP4P9SSj-C9n9W_0A5RpqkOOgg0ebY87u6Ck2xs-Cv_vt7/s1600-h/2009.04.07_038.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq6DvKfOzMdfTobyyWb8PGWUUw48XTuF5yhQygcg_1qMUKpCW0cV6kLnH2ivRbZCRDz-qc-UG7i0Wxl6-RreiZjTP4P9SSj-C9n9W_0A5RpqkOOgg0ebY87u6Ck2xs-Cv_vt7/s400/2009.04.07_038.JPG" border="0" alt="" /></a><br />So here's the class, all vigorously kneading our dough<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6737jzyiR-goWrVwOlD3npaKrefwigvUTfMGI59PQRW_IGKCdPyTFg8Yu5eMvuDebi-Xgfpv0QUlWwBSHrSmASoNVvt6emU-D0-q21Iqhj7dKNA7RwdWSmzpxHT4d927Jj2q/s1600-h/2009.04.07_043+copy.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6737jzyiR-goWrVwOlD3npaKrefwigvUTfMGI59PQRW_IGKCdPyTFg8Yu5eMvuDebi-Xgfpv0QUlWwBSHrSmASoNVvt6emU-D0-q21Iqhj7dKNA7RwdWSmzpxHT4d927Jj2q/s320/2009.04.07_043+copy.JPG" border="0" alt="" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6Hi8ye-Dv1p4HX05NE5z3oXepKFNVCXJsOaeJmvmX3g7I3r1576549_4i6uv__3I-VSQKpJMBT8OF_-CHBO1B4xDDWAyqm99Q3rVMK-OPYInJDoCnOiB16JiysOdYXky76KY/s1600-h/2009.04.07_048.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6Hi8ye-Dv1p4HX05NE5z3oXepKFNVCXJsOaeJmvmX3g7I3r1576549_4i6uv__3I-VSQKpJMBT8OF_-CHBO1B4xDDWAyqm99Q3rVMK-OPYInJDoCnOiB16JiysOdYXky76KY/s320/2009.04.07_048.JPG" border="0" alt="" /></a><br />mise en place ... initially scrappy dough<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_XnMt9WDpy1-P1csNXPw9C-999cp1PxMq4DKL4iRsQbriP82LJ9neRqk08CHuUNdlZbNYrw1nJYyG1qfkmxFCusf7FcyoDAOky9yq2_9yByJogJat-WN8GUX4yu5stxQdm0H/s1600-h/2009.04.07_031.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_XnMt9WDpy1-P1csNXPw9C-999cp1PxMq4DKL4iRsQbriP82LJ9neRqk08CHuUNdlZbNYrw1nJYyG1qfkmxFCusf7FcyoDAOky9yq2_9yByJogJat-WN8GUX4yu5stxQdm0H/s400/2009.04.07_031.JPG" border="0" alt="" /></a> <br />7:23mins kneading for each dough<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU47_N7u-gPwyn3hREwxVr4Oas3n1mQ322rhtlJ-94NUA5X2AuCT4d-t90RqH8gFMzbI0SF0FzajePJxRlf25PS3zMg3rFN9tX34q_TQ076oGwoopd0ECE6AdjoVhT_XnvC_A/s1600-h/2009.04.07_059.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU47_N7u-gPwyn3hREwxVr4Oas3n1mQ322rhtlJ-94NUA5X2AuCT4d-t90RqH8gFMzbI0SF0FzajePJxRlf25PS3zMg3rFN9tX34q_TQ076oGwoopd0ECE6AdjoVhT_XnvC_A/s320/2009.04.07_059.JPG" border="0" alt="" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfC69Ind67rxoPiMkUj0FS-qzYBDyPxdh9_GQYUQ98x5fLQFhwutdvJB2sVmYK8ICKr0oMvlu3tH1QKPWadY-W6g-d3osNa21F-dAh6NhP-qocgE5pUxNZXe0Ykvdl7AzF_f0Z/s1600-h/2009.04.07_061.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfC69Ind67rxoPiMkUj0FS-qzYBDyPxdh9_GQYUQ98x5fLQFhwutdvJB2sVmYK8ICKr0oMvlu3tH1QKPWadY-W6g-d3osNa21F-dAh6NhP-qocgE5pUxNZXe0Ykvdl7AzF_f0Z/s320/2009.04.07_061.JPG" border="0" alt="" /></a><br />first dough rolled out into logs then cut into bits<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvknM2tsjmY2PrZhf4vhD8RRQxzneklyX9GV5HdL6ywmFNzLdotgrOf83glHjkUi0XlZSbm3VHgc8Tppo9bK6H3iPhaN6SdVKWnyHNubv_1zYv6Xdh_OYnprJDy450RxNmpMY/s1600-h/2009.04.07_066.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvknM2tsjmY2PrZhf4vhD8RRQxzneklyX9GV5HdL6ywmFNzLdotgrOf83glHjkUi0XlZSbm3VHgc8Tppo9bK6H3iPhaN6SdVKWnyHNubv_1zYv6Xdh_OYnprJDy450RxNmpMY/s400/2009.04.07_066.JPG" border="0" alt="" /></a> <br />then shaped into orecchiette ("ears") - I need more practice<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMpjY1pYOBPzRK5gqCfZVlKb-5vRKl81SlVHxgyzWnFbghMmHhXV9Ya-dLjGteTzNRSl_11t626Ique9W1-CY8-rF7yQQO50x_G2Bf9D571hWm-S7k4J2IVpHwO_3mxLCTx0L/s1600-h/2009.04.07_127.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMpjY1pYOBPzRK5gqCfZVlKb-5vRKl81SlVHxgyzWnFbghMmHhXV9Ya-dLjGteTzNRSl_11t626Ique9W1-CY8-rF7yQQO50x_G2Bf9D571hWm-S7k4J2IVpHwO_3mxLCTx0L/s400/2009.04.07_127.JPG" border="0" alt="" /></a><br />Jack made a brocoli rabe sauce for the orecchiette<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFs2R7Hp-E17QaQa2tyaRrIAJl-BYfJorQriynPKDf2a_pUHX_SM-LFu9CbLs4jvo1RfDXXYi3-VJyxoAL3sewrEKapzuok_52zaaeFADCkpqBw2Ie8_WIz9thxh614T5ro1Z/s1600-h/2009.04.07_128.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFs2R7Hp-E17QaQa2tyaRrIAJl-BYfJorQriynPKDf2a_pUHX_SM-LFu9CbLs4jvo1RfDXXYi3-VJyxoAL3sewrEKapzuok_52zaaeFADCkpqBw2Ie8_WIz9thxh614T5ro1Z/s400/2009.04.07_128.JPG" border="0" alt="" /></a><br />extra delicious with crème fraîche<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-3dL0sPUjtBvctll0ASM1prmvxcAFGNx5M8tOdGEcwBy7D_SStC5VyhbP_ncpVvMYpN_h6TyLAFSNWvSc2KVs-WBUKZ-Z3tRrFM-xocduf9vPYAQ_SmeXDIWbi0Z9iiNpsVc/s1600-h/2009.04.07_071.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-3dL0sPUjtBvctll0ASM1prmvxcAFGNx5M8tOdGEcwBy7D_SStC5VyhbP_ncpVvMYpN_h6TyLAFSNWvSc2KVs-WBUKZ-Z3tRrFM-xocduf9vPYAQ_SmeXDIWbi0Z9iiNpsVc/s400/2009.04.07_071.JPG" border="0" alt="" /></a> <br />Next, pasta alla chitarra, aka guitar. This cool gadget has a 10m piano string strung across to cut the pasta.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym0lkPlaLX7LWSnQklkwuLyJ_xnqUJiwMob7kwebNuZVTWz1r2YUnxWiMcxotTvBllSfgSxUNED_G977igQg-sm2JYOH1npiLPCbAkPioO54d7AERgyJtEzHX5hbGrd1QRQdA/s1600-h/2009.04.07_081.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgym0lkPlaLX7LWSnQklkwuLyJ_xnqUJiwMob7kwebNuZVTWz1r2YUnxWiMcxotTvBllSfgSxUNED_G977igQg-sm2JYOH1npiLPCbAkPioO54d7AERgyJtEzHX5hbGrd1QRQdA/s400/2009.04.07_081.JPG" border="0" alt="" /></a><br />you place the rolled dough on the chitarra and gently but swiftly roll over the wire<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4-KErVbuBA59fiDxzJDbql0IX-pNt_abJmk-VI5Aje57NRk3Q__o7q8Vus_RsvxZethDqWsYf8v-Gr_Vh3K9KVBcabRNpzgFm8lizqxM7SV2zzBLrs4mLlvtspuFQdP-WjMw/s1600-h/2009.04.07_083.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4-KErVbuBA59fiDxzJDbql0IX-pNt_abJmk-VI5Aje57NRk3Q__o7q8Vus_RsvxZethDqWsYf8v-Gr_Vh3K9KVBcabRNpzgFm8lizqxM7SV2zzBLrs4mLlvtspuFQdP-WjMw/s400/2009.04.07_083.JPG" border="0" alt="" /></a> <br />eventually the pasta is cut into perfect strips<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMEFf95_k2vd-1TcYPGYK9XALhU_e6YUsLzwxDpXK-AAHCZIrVaFKEaBb0ebhTFSO8xeyJRQGCVA1KW5BZYdEfLoTwtHVZi53owRqAAh0AqNWoBcklFM2hJdWjoDsnfCBG_-t/s1600-h/2009.04.07_088.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMEFf95_k2vd-1TcYPGYK9XALhU_e6YUsLzwxDpXK-AAHCZIrVaFKEaBb0ebhTFSO8xeyJRQGCVA1KW5BZYdEfLoTwtHVZi53owRqAAh0AqNWoBcklFM2hJdWjoDsnfCBG_-t/s400/2009.04.07_088.JPG" border="0" alt="" /></a> <br />aren't they lovely?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf5vtoixVd_-XIzC4janoeWXGT-osvDxDuycNMiA41oMchy1qaPlbU3bxW42SzXgAJTt7THuJDVfhL8IIa4n7rG9v2p5bXMjwejHZP5aOM32U2mVhdDqGb9g05L68seVv1WoZ/s1600-h/2009.04.07_131.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf5vtoixVd_-XIzC4janoeWXGT-osvDxDuycNMiA41oMchy1qaPlbU3bxW42SzXgAJTt7THuJDVfhL8IIa4n7rG9v2p5bXMjwejHZP5aOM32U2mVhdDqGb9g05L68seVv1WoZ/s400/2009.04.07_131.JPG" border="0" alt="" /></a><br />Jack whipped up a asparagus and broiled artichoke sauce<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ltlsOsmMYlwP_cFImuORDGt3TfV9j7EgMYPCm-JcTNRGJ9g5_uAFVBddzsZIxL6QdrxMPH2KEhNnuCqT_Id9cW8AeOivy3gT8vY7dHkrimbMRdJgUAlowISnLmXa2sVNtZTw/s1600-h/2009.04.07_133.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ltlsOsmMYlwP_cFImuORDGt3TfV9j7EgMYPCm-JcTNRGJ9g5_uAFVBddzsZIxL6QdrxMPH2KEhNnuCqT_Id9cW8AeOivy3gT8vY7dHkrimbMRdJgUAlowISnLmXa2sVNtZTw/s400/2009.04.07_133.JPG" border="0" alt="" /></a><br />and we eat!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUUCQmw-TqqErOaHIWsRuc81gyxNBOt4xE6wCWk4npUiI1spqUnX_72f1VRY7vtoB2RMzuLI4eBW2WlmJrm3OrrmHKraapQOZJBpE2HIyiv6VWiRSk6KD8RtdiA_7w7SRV5uW/s1600-h/2009.04.07_096.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUUCQmw-TqqErOaHIWsRuc81gyxNBOt4xE6wCWk4npUiI1spqUnX_72f1VRY7vtoB2RMzuLI4eBW2WlmJrm3OrrmHKraapQOZJBpE2HIyiv6VWiRSk6KD8RtdiA_7w7SRV5uW/s320/2009.04.07_096.JPG" border="0" alt="" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFgoi5HSJv3Yysy3tsfxsz3TPqpV23W0UqbZGpxse-VEG5ji3RluFciz6eOzjG-nRnhq3Nvaht0iN0VM_9i9vHcmU9RPLVknQwfb6vZMwlUZnoI29RZY8R0o0sM3p57oCtL4m/s1600-h/2009.04.07_108.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFgoi5HSJv3Yysy3tsfxsz3TPqpV23W0UqbZGpxse-VEG5ji3RluFciz6eOzjG-nRnhq3Nvaht0iN0VM_9i9vHcmU9RPLVknQwfb6vZMwlUZnoI29RZY8R0o0sM3p57oCtL4m/s320/2009.04.07_108.JPG" border="0" alt="" /></a><br />Next, filled pasta with the buckwheat dough<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cqArIF6u7ak89e7vhU1aUGhl0vRAXOVqKgYqlV-m5-VDVTDuRZeZwq_CSCwVnUHixbfIRNI-qFazWp8EOOivtG-Tr8Nah8FOpvrldlw7YuMosUW_0SJ60ct2XD8Qxebf0xRi/s1600-h/2009.04.07_110.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cqArIF6u7ak89e7vhU1aUGhl0vRAXOVqKgYqlV-m5-VDVTDuRZeZwq_CSCwVnUHixbfIRNI-qFazWp8EOOivtG-Tr8Nah8FOpvrldlw7YuMosUW_0SJ60ct2XD8Qxebf0xRi/s200/2009.04.07_110.JPG" border="0" alt="" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBQv2d2DbkP_ccwJOmefHZc8wDU93uy-xgy0l8TVFi6kO-Pxy_dTQAu8x_s7hrk6u5VKhr1JX2SDeT4c7QV3xmb253F8WsvZLhncradc9oBUErG3HTqz6qLcsjVzixf50A3kR/s1600-h/2009.04.07_102.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBQv2d2DbkP_ccwJOmefHZc8wDU93uy-xgy0l8TVFi6kO-Pxy_dTQAu8x_s7hrk6u5VKhr1JX2SDeT4c7QV3xmb253F8WsvZLhncradc9oBUErG3HTqz6qLcsjVzixf50A3kR/s200/2009.04.07_102.JPG" border="0" alt="" /></a> <br />each gets some ricotta, bärlauch, rucola filling, then folded into half moon, then squish the ends together to get torteloni (a little too big for tortelini)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU0MQfO4pCFT-Ug6KZhI14On5Pv0A_LYFI97dCazasrswNv21gpBBXRvEty9wrrmQ38y4d9y_BU2myhyphenhyphenuTgq8pbblqW3Ig3LP1DN2VUv1OzQ_gMflmuGuvEXUOeqI9TihIjmG/s1600-h/2009.04.07_112.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU0MQfO4pCFT-Ug6KZhI14On5Pv0A_LYFI97dCazasrswNv21gpBBXRvEty9wrrmQ38y4d9y_BU2myhyphenhyphenuTgq8pbblqW3Ig3LP1DN2VUv1OzQ_gMflmuGuvEXUOeqI9TihIjmG/s400/2009.04.07_112.JPG" border="0" alt="" /></a> <br />Jack finishes up the slow-roasted tomato and green onion sauce (my favorite!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfS8m94lI9a3EvV16xja2t4u8DVeK7P2Ab0k4zHM3DUDF0wa57vCZSo9qf0eemmAsIl9xAZlVJkizOw4YxrAXe7IiL8fPjYtftraEuFY9f1qzcoQVP1gWxIZdqz9CIY_NANbE/s1600-h/2009.04.07_121+copy.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfS8m94lI9a3EvV16xja2t4u8DVeK7P2Ab0k4zHM3DUDF0wa57vCZSo9qf0eemmAsIl9xAZlVJkizOw4YxrAXe7IiL8fPjYtftraEuFY9f1qzcoQVP1gWxIZdqz9CIY_NANbE/s400/2009.04.07_121+copy.JPG" border="0" alt="" /></a><br />and we stuff more pasta into our full bellies<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Cn1uqXKvj6j-SPikvKhLpaZKqyIoJKJtzhAmDmlvxrrXG3t4G8CQORZCxio96vHqgJkAJfE2ajfh6dI9Sa-Xm8mn29k5TFiss1hjphP-I9ysMAZbw3RdBK89hmU4_XYj3UMF/s1600-h/2009.04.07_135.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Cn1uqXKvj6j-SPikvKhLpaZKqyIoJKJtzhAmDmlvxrrXG3t4G8CQORZCxio96vHqgJkAJfE2ajfh6dI9Sa-Xm8mn29k5TFiss1hjphP-I9ysMAZbw3RdBK89hmU4_XYj3UMF/s400/2009.04.07_135.JPG" border="0" alt="" /></a><br />And of course, some dessert: brutti ma buoni "ugly but good," a very accurate desciption. Jack's recipe is a guarded secret so you'll have take the class to taste them.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com3tag:blogger.com,1999:blog-25454672.post-19223646491854805412009-03-25T22:31:00.004+01:002009-03-25T23:10:05.364+01:00gaufre de liege<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh460xMgLzvj5OGg3I-2GTnMLZLIge_4ZmSJtkehxRroaeMrHIT7auz7nbRTMVJlL2Hdu9s7z4upibFiYur0wBPbpp102HFnOmYMHVyCxVanuWPhX4JgzRyDNiH7M4p-jz8aTXR/s1600-h/CIMG8353.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh460xMgLzvj5OGg3I-2GTnMLZLIge_4ZmSJtkehxRroaeMrHIT7auz7nbRTMVJlL2Hdu9s7z4upibFiYur0wBPbpp102HFnOmYMHVyCxVanuWPhX4JgzRyDNiH7M4p-jz8aTXR/s400/CIMG8353.JPG" border="0" alt="" /></a><br /><br />Every street fair I've been to in Switzerland and beyond serves up <a href="http://en.wikipedia.org/wiki/Waffle">Gaufre de Liege</a>, the dense, chewy, yeasty Belgium waffles (not the light and crispy ones), served with a sprinkling of powdered sugar and sometimes a side of ice cream. I can't resist them and am never satisfied with just one (especially when I have to share with my two boys). <br /><br />So I hunted down some recipes and settled the one that appeared most frequently, although it seemed absolutely ridiculous - 2 packages of yeast for only 1 3/4 cup flour??? I saw version of this recipe with same yeast with only 1 cup??? Plus, the dough is supposed to be more substantial than batter, like a brioche dough that you can form into loose balls. The proportions of liquid to flour did not add up. I followed the recipe as is and the resulting batter was much too loose to form into anything but a puddle and it was so yeasty, it tasted like beer. I was very worried. All signs pointed to no.<br /><br />But amazingly, they were practically perfect in every way. Dense and light at the same time and only a hint of yeastiness just like the commercial versions. The secret is the pearl sugar (Hagelzucker in Switzerland) mixed into the batter at the last minute - it caramelizes against the waffle iron, creating its own sticky syrup. <br /><br /><span style="font-style:italic;">Thanks Megan for letting me use your waffle iron!</span><br /><br />The recipe below was originally published in <a href="http://www.boston.com/ae/food/articles/2007/02/14/gaufres_de_liege_sugar_waffles/">The Boston Globe</a>. <br /><br />Sponge:<br />2 packages active dry yeast <br />1 1/3 cups warm milk <br />1 tablespoon granulated sugar <br />1 3/4 cups flour <br />1 egg, beaten<br /><br />1. In a small bowl, sprinkle the yeast over the milk. Add 1 tablespoon of flour and the sugar; set aside for 5 minutes or until foamy.<br /><br />2. Sift the remaining flour into a large mixing bowl. Make a well in the center and add the yeast mixture and egg. With a wooden spoon, stir well to make a smooth batter.<br /><br />3. Cover and set aside in a warm place for 2 hours to rise until the batter has doubled or tripled in bulk.<br /><br />Batter:<br />9 tablespoons unsalted butter, at room temperature <br />1/4 cup flour <br />1 teaspoon vanilla extract <br />1/4 teaspoon baking powder <br />Pinch of salt <br />2 tablespoons granulated sugar <br />3/4 cup pearl sugar <br /><br />1. In a bowl with a wooden spoon, work the butter, flour, vanilla, baking powder, salt, granulated sugar, and pearl sugar into a paste.<br /><br />2. Work the butter mixture into the sponge mixture until well combined. Cover, and set aside for 10 minutes.<br /><br />3. With floured hands, shape the dough into 10 balls. Flatten one slightly and dust it with flour. (If the dough seems too wet to handle, that's OK. Pour the batter directly onto the waffle iron.)<br /><br />4. Heat a waffle iron until medium hot. Place a flattened ball in the middle of the iron; close the top. Cook for 3 to 4 minutes. If the waffle iron is too hot, the sugar will burn. Some electric waffle irons bake on such a high temperature, it may be necessary to unplug the waffle iron intermittently to cool it off. Continue baking until all the waffles are done.<br /><br />My note: despite its perfectness, I would be curious to see what happens with only one packet of yeast and a bit more flour.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com16tag:blogger.com,1999:blog-25454672.post-6546657346374302009-03-14T08:08:00.001+01:002009-03-16T13:16:59.967+01:00pancakes piled up till they reach the sky<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9Z5XUlqbAKTdQATorwuwdAVJ2REPa1MK2QRrXhiZsPUqxbdTqaYVifrrADi2-jamnT0Eh7bgKkdAM9ajQRtYiV0uKD5wXhYYlG-EQ1omC4VxEe3WmXgOihvm8fFW7weydb8V/s1600-h/2009_03_10_0014.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9Z5XUlqbAKTdQATorwuwdAVJ2REPa1MK2QRrXhiZsPUqxbdTqaYVifrrADi2-jamnT0Eh7bgKkdAM9ajQRtYiV0uKD5wXhYYlG-EQ1omC4VxEe3WmXgOihvm8fFW7weydb8V/s400/2009_03_10_0014.JPG" border="0" /></a><br /><br />Here's a new favorite. My husband found this recipe on Epicurious a few months ago and we've eaten them almost once a week ever since. My whole family adores them. My favorite thing is that you make the batter the night before, so there's no time wasted in a busy morning. It makes a lot but don't worry; they are great as snacks, lightly toasted up to two days later. Due to their extreme popularity in our family, we've renamed the "Oatmeal-Buttermilk Pancakes" to...<br /><br /><b>T's famous disappearing oatmeal pancakes</b><br />adapted from <a href="http://www.epicurious.com/recipes/food/views/Oatmeal-Buttermilk-Pancakes-101971">Bon Appetit</a><br /><br />Makes about 16.<br /><br />1. In a medium bowl, combine:<br />       2 cups old-fashioned oats or quick-cooking oats<br />       1/2 cup all purpose flour<br />       3 tablespoons sugar<br />       1 teaspoon baking soda<br />       1 teaspoon baking powder<br />       1/2 teaspoon salt<br /><br />2. In another medium bowl, whisk together:<br />       2 1/2 cups buttermilk<br />       2 large eggs<br />       1/4 cup (1/2 stick) unsalted butter, melted<br />       1 teaspoon vanilla extract<br /><br />3. Add liquid ingredients to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours or cover and refrigerate overnight.<br /><br />4. Preheat oven to 250°F to hold pancakes (they hold beautifully!).<br /><br />5. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary.<br /><br />Serve with lingonberry preserves for a traditional Swedish flavor.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com4tag:blogger.com,1999:blog-25454672.post-80735830349348977552009-03-10T20:57:00.000+01:002009-03-10T20:57:29.724+01:00crazy carrot<a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfxTnGUT97rc9nlZAEvlTxqJacXF_2Smb2waGci2TNzagTrBlM5kT-HcGBHn8cQM_tS4KZGqBANZ95YJczcTcqGJqeHqFN-KX8AZfV1nF_HfBTlw0NMNfUnc_qiuhsPZqBFQd/s1600-h/2009_03_10_0035.JPG'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfxTnGUT97rc9nlZAEvlTxqJacXF_2Smb2waGci2TNzagTrBlM5kT-HcGBHn8cQM_tS4KZGqBANZ95YJczcTcqGJqeHqFN-KX8AZfV1nF_HfBTlw0NMNfUnc_qiuhsPZqBFQd/s400/2009_03_10_0035.JPG' border='0' alt='' /></a> <br /><br />I thought you all might enjoy this crazy carrot I saw at the Bürliplatz farmer's market today.<div style='clear:both; text-align:NONE'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com5tag:blogger.com,1999:blog-25454672.post-12864553147670213092009-02-15T20:44:00.001+01:002009-02-15T20:45:57.816+01:00poffertjes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULwQuSQsdlMBn3tX_0gLIZ-N3Wk6PwdrjG3xxPZto4p73vhiNFutd3RcWLN67NpZ-O2bbtf4AxkDNjBsxSjVFOEg55FIFY4t_qDY5HFo4pOiVLT0zojuftVCLM1TKqxWkfOl9/s1600-h/2006.04.30_020.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULwQuSQsdlMBn3tX_0gLIZ-N3Wk6PwdrjG3xxPZto4p73vhiNFutd3RcWLN67NpZ-O2bbtf4AxkDNjBsxSjVFOEg55FIFY4t_qDY5HFo4pOiVLT0zojuftVCLM1TKqxWkfOl9/s400/2006.04.30_020.jpg" border="0" /></a><br /><em>what is hiding under that blanket of sugar?</em><br /><br />A gold star for you if you knew what this post would be about just by reading the title. <a href="http://www.blogger.com/Poffertjes">Poffertjes</a> are tiny Dutch pancakes, similar to <a href="http://chowhound.chow.com/topics/536019">Danish Ebelskivers</a>, but not filled. They are just covered with butter and a ridiculous amount of powdered sugar, as demonstrated in the picture above. I consumed these almost three years ago in <a href="http://en.wikipedia.org/wiki/The_Hague">Den Haag</a> (The Hague), but it was such a fond food memory, I had to post it. This is a treat not to be missed.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIorpJ0dhVlbxvdGdTemOoASvyNbFRBfvp6NE9hQ-e8sTGn32L7nmwbUqUO4aCvjW5mx_bEEK071ifzIUBHnaBN7Se17i7luXBs6ueU7Gz41P7g1xWVVOdhqkusQr4cgopFJgV/s1600-h/2006.04.30_017.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIorpJ0dhVlbxvdGdTemOoASvyNbFRBfvp6NE9hQ-e8sTGn32L7nmwbUqUO4aCvjW5mx_bEEK071ifzIUBHnaBN7Se17i7luXBs6ueU7Gz41P7g1xWVVOdhqkusQr4cgopFJgV/s400/2006.04.30_017.jpg" border="0" /></a><br /><span class="Apple-style-span" style="FONT-STYLE: italic">the cook at the enormous specialized grill, with hundreds of little pockets ready for the batter</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lj1tu23wKPBS5hLItLQxE0d1amYpNlwRyDoMZkWCEinjJBiwWJdMdiYJ7YtXsinSnN9cM_l8JRjQLgT_fAT1I44K04UgJQeMe72-prFRFd_nqRx4rTqNm5A-LIXhKIR0k5-h/s1600-h/2006.04.30_015.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lj1tu23wKPBS5hLItLQxE0d1amYpNlwRyDoMZkWCEinjJBiwWJdMdiYJ7YtXsinSnN9cM_l8JRjQLgT_fAT1I44K04UgJQeMe72-prFRFd_nqRx4rTqNm5A-LIXhKIR0k5-h/s400/2006.04.30_015.jpg" border="0" /></a><br /><span class="Apple-style-span" style="FONT-STYLE: italic">deftly flipping the pancakes with a special fork-like tool</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOb9qeTEnIL1jwY6N1IIyQvgvDIwzWIAmy33qtMzSsfiGucnvwKD2N39SrG8qrYGWzaYPPXp6SpgHX0er8-RPLI-TgUjVEijR4Cbsj9lb305xFRXzzshQcETPe_h3olqTjicr/s1600-h/2006.04.30_021.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOb9qeTEnIL1jwY6N1IIyQvgvDIwzWIAmy33qtMzSsfiGucnvwKD2N39SrG8qrYGWzaYPPXp6SpgHX0er8-RPLI-TgUjVEijR4Cbsj9lb305xFRXzzshQcETPe_h3olqTjicr/s400/2006.04.30_021.jpg" border="0" /></a><br /><span class="Apple-style-span" style="FONT-STYLE: italic">the gigantic blob of butter sliding off the pile of Poffertjes</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsFcVnc1QG1pP9tvkJSWbSSyI81h5flBBCDHDdB-pu8zDmf4BTrBjtRETq5mleB4K_5_ui1wtsfeDdszY6RnR4FKvvyfx0-nAMJhGAZm6FT_mQ8xUMnYykY6lycyQcBCR5LJo/s1600-h/2006.04.30_025.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsFcVnc1QG1pP9tvkJSWbSSyI81h5flBBCDHDdB-pu8zDmf4BTrBjtRETq5mleB4K_5_ui1wtsfeDdszY6RnR4FKvvyfx0-nAMJhGAZm6FT_mQ8xUMnYykY6lycyQcBCR5LJo/s400/2006.04.30_025.jpg" border="0" /></a><br /><span class="Apple-style-span" style="FONT-STYLE: italic">lubed up and ready for eating</span>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com3tag:blogger.com,1999:blog-25454672.post-44402082535258251292009-02-13T23:54:00.001+01:002009-02-14T00:13:21.325+01:00züri-schnürre mmh...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qqEPsQEJnsifhqaRAuAmn8IIOEiMgK7o4tjaDdnbsyIsZbIR4uAA34qGoVntpmsxs_NUPNnfK2BCaLn2zNuRhDeH2IWv968dyBfTw5slYkTqE9GdPWXnGjBcUAxJ_y0UVykn/s1600-h/CIMG7967.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qqEPsQEJnsifhqaRAuAmn8IIOEiMgK7o4tjaDdnbsyIsZbIR4uAA34qGoVntpmsxs_NUPNnfK2BCaLn2zNuRhDeH2IWv968dyBfTw5slYkTqE9GdPWXnGjBcUAxJ_y0UVykn/s400/CIMG7967.JPG" border="0" /></a><br /><br />After this convincing argument by my significant other:<br /><blockquote>"It's not particularly good, but it's not that bad either. And you can only get it in Zürich, so you should try it."</blockquote>...I decided to sample the Züri-Schnürre. It's like a hot veal spam sandwich. I don't know if it was "Mmmh..." (as advertised in the sign below) but it was tasty in a "I'm really hungry and I don't want a doner" kinda way. If you live in Zürich, you should definitely try it and maybe buy the accompanying T-Shirt. <a href="http://www.commercio.ch/content-n28-sE.html">Pepito Snack</a> is at Niederdorfstrasse 10, Zürich. Apparently, "pepito" their signature sweet mayo-like sauce that is applied to a variety of sandwiches. The sauce is tasty but they use a heavy hand so I'd recommend asking for less. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSj1wBn68ID-Xa7WALhEiHqUIoH-pDDt2SMBkFCL1HtRCFdLnbyGS82rEvHyhit0dT-02ZWD_iuPF2nfgrN_eKzlFVC58demdKk6t_ajoty2vLZp67ySrCGGSh6SSYqEMm_JT/s1600-h/CIMG7964.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSj1wBn68ID-Xa7WALhEiHqUIoH-pDDt2SMBkFCL1HtRCFdLnbyGS82rEvHyhit0dT-02ZWD_iuPF2nfgrN_eKzlFVC58demdKk6t_ajoty2vLZp67ySrCGGSh6SSYqEMm_JT/s400/CIMG7964.JPG" border="0" /></a>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com3tag:blogger.com,1999:blog-25454672.post-32911736598018616232009-01-31T23:33:00.000+01:002009-01-31T23:33:18.233+01:00charcoal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTOmDjuJbmf7TctV3Dtyl_5zAea6Yo_gq1QZNVOwWJ4DdwNFBGeBCZVCBkkZ4kOkDV3tvvy6kuOEpBXjuLdpgzZAU-Mfow10IO8PKJOcTZrFeIzcfvI3xCtTcY-w7xQnWNs0F/s1600-h/CIMG7909.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTOmDjuJbmf7TctV3Dtyl_5zAea6Yo_gq1QZNVOwWJ4DdwNFBGeBCZVCBkkZ4kOkDV3tvvy6kuOEpBXjuLdpgzZAU-Mfow10IO8PKJOcTZrFeIzcfvI3xCtTcY-w7xQnWNs0F/s400/CIMG7909.JPG" border="0" /></a> <br /><br />This is what happens when you accidently leave pumpkin roasting in a 400F oven for 5 hours while you're out visiting friends.<div style='clear:both; text-align:NONE'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com3tag:blogger.com,1999:blog-25454672.post-72433068420797698512009-01-28T19:08:00.002+01:002009-01-28T20:34:04.518+01:00gyros at home?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMet1ht3lkXdwl1IbLcEW0ApDb34HHZDCEL60Qf9xeDMDua5yxE7qRynweKI8-Juzb5x22G_tCYDJaL__wx3DX7obMa5GMZd2SABUweS8pvABYdLAoNUFsMeT643D8ReTRVqy/s1600-h/CIMG7857.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMet1ht3lkXdwl1IbLcEW0ApDb34HHZDCEL60Qf9xeDMDua5yxE7qRynweKI8-Juzb5x22G_tCYDJaL__wx3DX7obMa5GMZd2SABUweS8pvABYdLAoNUFsMeT643D8ReTRVqy/s400/CIMG7857.JPG" border="0" alt="" /></a><br /><em>greek lamb-burgers anyone?</em><br /><br />If I loved <a href="http://en.wikipedia.org/wiki/D%C3%B6ner_kebab_in_the_world#Switzerland">Döner kebabs</a>, I guess I'd be quite happy with the Zürich food scene since there seems to be a Döner stand on every corner. But I don't love them <em>(although the ones at that place on Hohlstrasse near the Altstetten train station are pretty good - do you know about this place too? Seems like everyone does)</em>, I love <a href="http://en.wikipedia.org/wiki/Gyros">gyros</a> and the only one I found in Zürich was not very good and expensive, my favorite combo. So I tried a home-version <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=8530">recipe from Cook's Illustrated</a> with fairly good results. Basically, you make little greek-flavored lamb-burgers and wrap them up in a pita with tzatziki sauce. It was definitely a tasty dinner, but it didn't quite satisfy my gyros craving. I guess I'll have to try <a href="http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html">this recipe</a> that involves the more traditional rotisserie method.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEHDVmV6zvQbiK9B2ezr9JKCcL08gnDZ1ET9-UHFNVX3cyqfzFc_kc4_lhaxo00gHp7fRMnXTBP1iceZFPDAAfKV-IpstZje5XX49Hmug8v6DkYOm_DINmUNbWTC3O8RGjmCG/s1600-h/CIMG7850.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEHDVmV6zvQbiK9B2ezr9JKCcL08gnDZ1ET9-UHFNVX3cyqfzFc_kc4_lhaxo00gHp7fRMnXTBP1iceZFPDAAfKV-IpstZje5XX49Hmug8v6DkYOm_DINmUNbWTC3O8RGjmCG/s400/CIMG7850.JPG" border="0" alt="" /></a><br /><em>another tasty way for my beloved griddle to earn its keep</em><br /><br />The real fun was the pitas. I like my pitas soft and puffy and these did not disappoint. I used the Bread Bible recipe this time (below). It was easy except it instructed me to roll out all eight circles and let them rest for 10 mins before cooking them. Um, where am I supposed to put all those rolled out circles??? I improvised counter space with a couple baking pans set on drawers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF4C8J_yMdm-WyGFhEqvdgmBm-7pPm3Diz_LrI_DQdCKKATQSr1t4ao2VcISTe4MfU5gDPs9VkGgZaV7psGL1kx7ZVvsM_WaLSVZtuQPOrHkGsuPQ41YslI6gj-gY18fTcp0j/s1600-h/CIMG7834.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPF4C8J_yMdm-WyGFhEqvdgmBm-7pPm3Diz_LrI_DQdCKKATQSr1t4ao2VcISTe4MfU5gDPs9VkGgZaV7psGL1kx7ZVvsM_WaLSVZtuQPOrHkGsuPQ41YslI6gj-gY18fTcp0j/s400/CIMG7834.JPG" border="0" alt="" /></a><br /><br />Also, I can only fit 2 at a time in the oven, so the other circles are "resting/rising" 5-15 mins longer than the others. This might have been the reason the later pitas didn't puff like the first ones. Not sure. But the ones that puffed, puffed sky-high.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEBPLR22tpWvE0_C0Jarxr5bKfn0Rqf2ETnuFndFnj0utclR3Rq9wsIQjLKAs8idDC3gWOoHu2J1cnUT73HHURtVsnzJxvmJsg0rY74Demkf5-V0tCZtCXjZxy7fnDfJcYE-E/s1600-h/CIMG7842.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEBPLR22tpWvE0_C0Jarxr5bKfn0Rqf2ETnuFndFnj0utclR3Rq9wsIQjLKAs8idDC3gWOoHu2J1cnUT73HHURtVsnzJxvmJsg0rY74Demkf5-V0tCZtCXjZxy7fnDfJcYE-E/s400/CIMG7842.JPG" border="0" alt="" /></a><br /><em>look how tall!</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLvMW18LmURhUm-te95-j0ncIko-IVltBx5Nhil3FtwrMLhqR61IUkJF12cbvGm4aTiAFyrwA7EAP3nG_jpqxrVFCtav-Dox_reY51BK2Tu27BSX34FYaIet6SGgk2HR2Gdf3/s1600-h/CIMG7838.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLvMW18LmURhUm-te95-j0ncIko-IVltBx5Nhil3FtwrMLhqR61IUkJF12cbvGm4aTiAFyrwA7EAP3nG_jpqxrVFCtav-Dox_reY51BK2Tu27BSX34FYaIet6SGgk2HR2Gdf3/s400/CIMG7838.JPG" border="0" alt="" /></a><br /><em>I love the internal structure of my puffed up pitas</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOE6QW5CZ7Gy80NMm5jZ335HhyphenhyphenhlMQ_MCri2lKOs2i1vnPLTmkyXdLYWjsRGn6coGJSiG6fispDLJHGZfH9Rnrq4xf8BJliczOiqUZC99g0xtx0O96tByFFm9P7aRlSgJQpiEr/s1600-h/CIMG7837+copy.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOE6QW5CZ7Gy80NMm5jZ335HhyphenhyphenhlMQ_MCri2lKOs2i1vnPLTmkyXdLYWjsRGn6coGJSiG6fispDLJHGZfH9Rnrq4xf8BJliczOiqUZC99g0xtx0O96tByFFm9P7aRlSgJQpiEr/s400/CIMG7837+copy.jpg" border="0" alt="" /></a><br /><em>this definitely was not a one-pot meal</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kc-b0fXDxflIlemv_H1ihQleugOamTs7DeRDnHc3HQpdNDFzJo4GILnutcWgGURr3BzPnlbBwRtQIXwWAy5IljM18cUmulm6JYMinQiRA37KNTht98u6Dwk7MiRKJKOcKRFG/s1600-h/CIMG7878.JPG" style="text-decoration: none;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kc-b0fXDxflIlemv_H1ihQleugOamTs7DeRDnHc3HQpdNDFzJo4GILnutcWgGURr3BzPnlbBwRtQIXwWAy5IljM18cUmulm6JYMinQiRA37KNTht98u6Dwk7MiRKJKOcKRFG/s400/CIMG7878.JPG" border="0" alt="" /></a><br /><em>a little peek at the tornado I left in my wake</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdlcZQ8-oyhEmfCacYE1MPcId0EdcDe3dbKonv9GK8606BwvjoWInv-FDhD4G4uQIgoNRBi2fAB12N4rv3F7Z6Iy_Lz9G0hMFSQdzHZtY5_wPr4PkPewnxOEyMKz7WfniZytG/s1600-h/CIMG7866.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdlcZQ8-oyhEmfCacYE1MPcId0EdcDe3dbKonv9GK8606BwvjoWInv-FDhD4G4uQIgoNRBi2fAB12N4rv3F7Z6Iy_Lz9G0hMFSQdzHZtY5_wPr4PkPewnxOEyMKz7WfniZytG/s400/CIMG7866.JPG" border="0" alt="" /></a><br /><em>was this little sandwich worth all that trouble?</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBxFlyrf8roP_7bufJWXnS9xBTZXhyWgtCKtYrd3QF5O3kaS3dS4P6f_F2tBEDWkTYKr1EdkHAEeLv0kCfFWcQp0TiZQyzjP9NUPBL_5G9pDqz9NHlaUwKZl8kbYAViXdxiAh/s1600-h/CIMG7832.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBxFlyrf8roP_7bufJWXnS9xBTZXhyWgtCKtYrd3QF5O3kaS3dS4P6f_F2tBEDWkTYKr1EdkHAEeLv0kCfFWcQp0TiZQyzjP9NUPBL_5G9pDqz9NHlaUwKZl8kbYAViXdxiAh/s320/CIMG7832.JPG" border="0" alt="" /></a><br /><em>The Tzatziki sauce was the best part. I always want more sauce when I get take out. So at home, I got to eat as much as wanted. I'm happy that Coop now carries this inexpensive greek yogurt. It's just as delicious as that Total brand at 1/4 the price.</em><br /><br /><b><u>Gyros</u></b><br />Adapted from Cook's Illustrated<br /><br /><b>Tzatziki Sauce</b><br /><br />1 cup plain whole-milk yogurt (greek yogurt works best)<br />1/2 medium cucumber , peeled, seeded, and diced fine (about 1/2 cup)<br />3/8 teaspoon table salt<br />1 tablespoon fresh lemon juice<br />1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)<br />1 tablespoon finely chopped fresh mint leaves or dill<br /><br />Drain the yogurt in a fine-mesh strainer lined with paper towels for at least 30 minutes. Meanwhile, combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.<br /><br /><b>Lamb Patties</b><br /><br />4 pita breads<br />3/4 cup bread crumbs (use the tops cut off the pita bread or part of one pita bread)<br />1/2 medium onion, chopped coarse (about 3/4 cup)<br />4 teaspoons fresh lemon juice<br />1/2 teaspoon table salt<br />1/4 teaspoon ground black pepper<br />1 tablespoon minced fresh oregano leaves<br />2 medium garlic cloves, minced (about 2 teaspoons)<br />1 pound ground lamb<br />2 teaspoons vegetable oil<br /><br />1. Process onion, lemon juice, salt, pepper, oregano, garlic, and bread/pita pieces in food processor until smooth paste forms, about 30 seconds. Transfer onion mixture to large bowl; add lamb and gently mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.<br /><br />2. Stack the pitas, wrap tightly in foil, and place in 350F oven for 10 minutes to warm and soften them.<br /><br />3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. Transfer patties to paper towel-lined plate.<br /><br />4. Spread 1/4 cup Tzatziki Sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato slices, shredded lettuce, and feta. Serve immediately.<br /><br /><b><u>Pita Bread</u></b><br /><br />Adapted from The Bread Bible<br /><br />16 ounces AP flour<br />2 tsp salt<br />2 tsp instant yeast<br />2 TB olive oil<br />1.25 cup water, room temperature<br /><br />Mix all the ingredients together and knead the dough 10 minutes in a stand mixer (longer by hand) until the dough is very soft, smooth and sticky to the touch. It should pass the windowpane test. Rise in oiled bowl until doubled, about 1.5 hours. Preheat oven to 475F one hour before baking. Have oven shelf on lowest level and place baking stone or baking sheet on it before preheating. After the dough has risen, cut the dough into 8 or 12 pieces and shape each piece into a ball and flatten into disks. Cover the dough and let it rest for 20 minutes. Roll each disk into a circle a little under 1/4 inch thick. Let them rest 10 minutes before baking. Quickly place dough circles (as many as will fit comfortably in the oven) directly on the baking stone or sheet and bake for 3 minutes. It should puff but not beginning to brown. Remove the pitas and wrap in a clean towel (or tortilla warmer) to keep them soft and warm. Eat immediately.Tanya Dhttp://www.blogger.com/profile/13913356411257627601noreply@blogger.com4