Nik Sharma: Orange And Fennel Semolina Cake. There is something fun and refreshing about the scent of almost any citrus fruit. They come in a wide variety of colors, sizes, and tastes. They are rich in Vitamin C (Ascorbic acid) and other essential nutrients making them a great item at the kitchen table. Oranges are perhaps the most widely consumed fruit at our breakfast table.
One of my favorite types of cakes are the semolina-based cakes that are popular in Mediterranean and Indian desserts. Fresh, firm, and ripe oranges give this cake its taste and aroma. I made a light honey based glaze infused with orange zest and freshly ground fennel seeds to pour on top of the cake. A silicone bundt pan is great and you don't need to grease it too much before use. This recipe first appeared on A Brown Table. Orange and fennel semolina cake Servings: 12 Ingredients Bundt pan greasing mixture 1 tablespoon melted butter 1 teaspoon all-purpose flour 1 tablespoon extra virgin olive oil Preheat the oven to 350F. Cinnamon Sugar Biscotti. So….. what do you do when you forget to call your grandmother on her 80th birthday? Well… obviously you yell at your little sister who remembered to call your grandmother on her 80th birthday, and didn’t remind you to call your grandmother on her 80th birthday. Some nerve. See… forgetting to call your grandmother on her 80th birthday is just about as bad as kicking your dear and darling 80 year old grandmother in the shin.
It’s not cool. There’s no going back. Ok. On May 25, 2061 Universe, I want you to break my phone. Also… biscotti. Cinnamon toast was the first thing I taught myself to make in the kitchen. Cinnamon Sugar Biscotti are the crisp version of cinnamon sugar toast. Cinnamon Sugar Biscotti recipe found on epicurious.com makes about 24 cookies Print this Recipe! 2 cups flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1 cup granulated sugar 6 Tablespoons (3/4 stick) unsalted butter, at room temperature 1 egg 1 egg yolk 1 teaspoon vanilla For Topping: Russian Black Bread Recipe. Black Bread Recipe. As promised, black bread. It's what I crave when I think of winter-time baking, and I've been making consecutive loaves over the past few weeks. Caraway-crusted, flecked with dashes of grated carrot, it's dark and hearty, and perfect when toasted then topped with a fat smear of dill butter. This is a hodgepodge of a recipe that isn't shy with the rye flour, and stems from a version of black bread in Dan Lepard's Short & Sweet.
I use Dan's ingredient list and the method of bread-making I learned as a kid. Pretty much - mix, rise, punch, rise, bake. What you end up with here is a rustic, elbows-on-the-table style of crusted loaf with an assertive caraway-molasses streak. I hope all of you are enjoying the start of the new year. This recipe calls for carrots, which add nice flecks of color, but you can do a potato version as well. In a small bowl whisk the yeast with 1 1/3 cups / 320 ml of the warm water and sugar, and set aside until foamy. Make one extra-large loaf. Print Recipe. Focaccia Recipe : Anne Burrell. Directions Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft.
Give it a sprinkle of flour if the dough is really sticky and tacky. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Put the dough in the warm place until it has doubled in size, about 1 hour. Oh baby! Garlic Knots Recipe | Garlic Rolls Bread. For 10 years my working life was swallowed up by a cafe/market where we made some of the most badass garlic knots around. Those combined with an espresso were my regular sustenance on countless non-stop, never pause for a breath days.
Screw the labor laws with required break-times, as a GM there is too much to be done in too short of a time. The garlic knots were the perfect grab-&-go nosh. I never got tired of them, never even tired of their beautiful aroma coming out of the kitchen like clock work, every day at 9:00 a.m. During this same time, I became obsessed with making breads. Fast forward to recent history; the years in the restaurant business are quietly tucked under years of photography work, my bread making passion had calmed giving way for other culinary explorations.
Through experimenting with techniques and observing our favorite bakeries production, I started letting go of the need to knead the dough into submission. Cheese cloth over knots during their rise -Todd 1. Dough.