Tampilkan postingan dengan label no. Tampilkan semua postingan
Tampilkan postingan dengan label no. Tampilkan semua postingan
Rabu, 26 Maret 2014
Baba Ganouj and this is no godman
The first time I came across Baba Ganouj ( Pronounced "Ga-NOOSH" )was in BASHA, a Greek restaurant in Rochester, NY-where they had accidentally brought this onto our table instead of Hummus. One taste of the stuff and I knew that it was surely smoked brinjal and not chickpeas that I was tasting.
Baba Ganouj is a classic Mediterranean eggplant dip. Its silky, smokey and bursting with flavour. Here goes my version :
Ingredients:
1 mid-sized eggplant / brinjal
2 tbsp sesame seeds- roasted
4 fat cloves of garlic
2 tbsp thick yogurt
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
1-2 tbsp extra virgin olive oil
1 tsp freshly minced parsely / coriander
Directions
1. Roasting the brinjal- Doing it on a direct flame or the grill gives the best smokey taste.
Place the brinjal on a medium flame, and rotate regularly so that the skin gets evenly blistered. It will take about 10-12 min for the entire brinjal to get roasted and soft from within.
However you can roast it on a lightly greased baking sheet by slitting it in half lengthwise at 350 F. I prefer to broil rather than bake, for that browning effect.
Peel off the blistered skin, chop roughly and keep aside.
2.Assembling the ingredients- In a blender, roughly grind the roasted sesame seeds. Then add the chopped roasted brinjal and all other ingredients except parsely/ coriander and olive oil. Blend to a smooth paste.
3. Finale-Remove the paste onto a shallow dish. Mix in the olive oil. Garnish with minced parsely / coriander and a swirl of some more olive oil.
Serving suggestion-
Serve the chilled Baba Ganouj with warm pita bread brushed with olive oil. If pita bread is not readily available, you can either serve it with toasted slices of a whole wheat bread / foccasia or whole wheat crackers.
Last evening, I served it to my guests with wedges of garlic bread toasted till warm. They loved it!
Note-
The original recipe calls for Tahini, which a sesame seed paste in olive oil. Since Tahini is not easily available in grocery stores in India, I ground roasted sesame seeds along with other ingredients. I did not find much of a taste deviation from the original.
(2011 update)
Al Fez brand of Tahini is now available in most supermarkets in cities, such as Natures Basket.
Read More..
Baba Ganouj is a classic Mediterranean eggplant dip. Its silky, smokey and bursting with flavour. Here goes my version :
Ingredients:
1 mid-sized eggplant / brinjal
2 tbsp sesame seeds- roasted
4 fat cloves of garlic
2 tbsp thick yogurt
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
1-2 tbsp extra virgin olive oil
1 tsp freshly minced parsely / coriander
Directions
1. Roasting the brinjal- Doing it on a direct flame or the grill gives the best smokey taste.
Place the brinjal on a medium flame, and rotate regularly so that the skin gets evenly blistered. It will take about 10-12 min for the entire brinjal to get roasted and soft from within.
However you can roast it on a lightly greased baking sheet by slitting it in half lengthwise at 350 F. I prefer to broil rather than bake, for that browning effect.
Peel off the blistered skin, chop roughly and keep aside.
2.Assembling the ingredients- In a blender, roughly grind the roasted sesame seeds. Then add the chopped roasted brinjal and all other ingredients except parsely/ coriander and olive oil. Blend to a smooth paste.
3. Finale-Remove the paste onto a shallow dish. Mix in the olive oil. Garnish with minced parsely / coriander and a swirl of some more olive oil.
Serving suggestion-
Serve the chilled Baba Ganouj with warm pita bread brushed with olive oil. If pita bread is not readily available, you can either serve it with toasted slices of a whole wheat bread / foccasia or whole wheat crackers.
Last evening, I served it to my guests with wedges of garlic bread toasted till warm. They loved it!
Note-
The original recipe calls for Tahini, which a sesame seed paste in olive oil. Since Tahini is not easily available in grocery stores in India, I ground roasted sesame seeds along with other ingredients. I did not find much of a taste deviation from the original.
(2011 update)
Al Fez brand of Tahini is now available in most supermarkets in cities, such as Natures Basket.
Minggu, 02 Maret 2014
NO YEAST CINNAMON ROLLS
These cinnamon buns have NO yeast in them, but they sure taste like they do. I have to admit that when I first saw this was a baking powder dough, my first thought was, "uh oh, a heavy biscuit texture", but I was wrong; these are FAR from the standard biscuit taste. The dough has cottage cheese and buttermilk in it and it is super flaky, light, sweet and tender. I have tried a lot of cinnamon roll recipes over the years and I can honestly tell you that this recipe was a total surprise. It is SO tasty, SO easy and SO fast.
Dont freak out about the cottage cheese in the batter. You wont taste it, but it is totally essential do NOT leave it out. If you dont want to SEE the cottage cheese, pulse it in the blender a time or two.
MAKE THE FILLING FIRST1½ tablespoons melted butter
2/3 cup brown sugar (packed)
1½ teaspoons cinnamon
½ teaspoon allspice (I left out)
¼ teaspoon ground cloves (I left out)
1 cup chopped pecans
Mix well and set asideDOUGH¾ cup cottage cheese(4% milk fat)do not leave out1/3 cup buttermilk (do not leave out)
¼ cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups all purpose flour
1 TABLESPOON baking powder
¼ teaspoon baking soda
Preheat the oven to 400 and grease the sides and bottom of a 9" or 10" spring form pan with cooking spray. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla; process until smooth (10 seconds). Add the flour, baking powder & baking soda and pulse in short bursts just until the dough clumps together in a ball (dont over-process). The dough will be soft and moist. Dump the dough out onto a lightly floured counter and knead it four or five times with floured hands (this is a beautiful dough, very easy to work with). Roll dough out to a 12" x 15" rectangle.
Brush the rectangle with a very light coating of melted butter (be skimpy & leave a half inch border unbuttered around the edges. Sprinkle the filling over the buttered area and pat lightly.
Starting with the long side, roll up the dough into a jelly roll shape and pinch the long seam to seal (leave the ends open). Cut into twelve equal pieces with a sharp knife (a sharp serrated knife works well). Set the rolls in the prepared pan, cut side up. The rolls should touch slightly, but its OK if there are small gaps. Bake at 400 for 20 to 28 minutes (mine took the full 28 minutes) or until golden brown. Set the pan on a cooling rack for five minutes. Remove the spring form ring and drizzle the glaze over the rolls. Yum!!!
GLAZE2/3 cup powdered sugar
2 to 3 tablespoons of cold milk (I used whipping cream)
1 teaspoon vanilla extract
½ teaspoon of maple extract (not necessary but YUMMY)
Whisk all ingredients together. If it seems too thick to pour, add a little bit more milk (or cream).
Read More..
Dont freak out about the cottage cheese in the batter. You wont taste it, but it is totally essential do NOT leave it out. If you dont want to SEE the cottage cheese, pulse it in the blender a time or two.
MAKE THE FILLING FIRST1½ tablespoons melted butter
2/3 cup brown sugar (packed)
1½ teaspoons cinnamon
½ teaspoon allspice (I left out)
¼ teaspoon ground cloves (I left out)
1 cup chopped pecans
Mix well and set asideDOUGH¾ cup cottage cheese(4% milk fat)do not leave out1/3 cup buttermilk (do not leave out)
¼ cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups all purpose flour
1 TABLESPOON baking powder
¼ teaspoon baking soda
Preheat the oven to 400 and grease the sides and bottom of a 9" or 10" spring form pan with cooking spray. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla; process until smooth (10 seconds). Add the flour, baking powder & baking soda and pulse in short bursts just until the dough clumps together in a ball (dont over-process). The dough will be soft and moist. Dump the dough out onto a lightly floured counter and knead it four or five times with floured hands (this is a beautiful dough, very easy to work with). Roll dough out to a 12" x 15" rectangle.
Brush the rectangle with a very light coating of melted butter (be skimpy & leave a half inch border unbuttered around the edges. Sprinkle the filling over the buttered area and pat lightly.
Starting with the long side, roll up the dough into a jelly roll shape and pinch the long seam to seal (leave the ends open). Cut into twelve equal pieces with a sharp knife (a sharp serrated knife works well). Set the rolls in the prepared pan, cut side up. The rolls should touch slightly, but its OK if there are small gaps. Bake at 400 for 20 to 28 minutes (mine took the full 28 minutes) or until golden brown. Set the pan on a cooling rack for five minutes. Remove the spring form ring and drizzle the glaze over the rolls. Yum!!!
GLAZE2/3 cup powdered sugar
2 to 3 tablespoons of cold milk (I used whipping cream)
1 teaspoon vanilla extract
½ teaspoon of maple extract (not necessary but YUMMY)
Whisk all ingredients together. If it seems too thick to pour, add a little bit more milk (or cream).
Selasa, 11 Februari 2014
Time for Sushi No Sushi for Time!
Some headlines just write themselves. So, there I was, wracking my brain trying to figure out the perfect gift for my Sushi-loving friend (you know… the one that’s always forgetting things in the oven), and then I saw it; a Sushi (Nigiri to be completely accurate) kitchen timer! How serendipitous!Okay, I’m sure this sounds like a fish tale, and it is. Well, at least the part about looking for a gift for a Sushi-loving friend. I ran across this very ironic gadget (raw fish on a timer for cooking things?) in the same shop I found the Mario Batali toy, WinkSF. I figured I would post this is case you actually do have to find a gift for a Sushi-loving friend (you know…the one that’s always forgetting things in the oven).
Langganan:
Postingan (Atom)