Baked Lebanese Kibbe - Recipe. Serious Eats Slide Show. The Food Lab: The Science of No-Knead Dough. [Photographs: J.
Kenji Lopez-Alt] I'm telling you right off the bat here, that as far as personal innovation goes in this article, there's not all that much. All I'm doing here is taking someone else's brilliant idea and breaking it down for you a bit, offering a few suggestions and other applications. That said, I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe,* so I'm gonna try and fill that hole here. And what cool science it is. *Addendum: In a completely inexcusable bout of absentmindedness, I completely forgot to mention the excellent chapter on No-Knead bread in Aki and Alex of Ideas In Food's book.
In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! Here's how the recipe works: combine flour, yeast, and salt in a bowl. That's it. Huh? Orange-Cream Pavlovas. Quinoa with Currants, Dill, and Zucchini Recipe. I know you all love a good quinoa salad.
And, my apologies, it has been a while since one was featured here. I've been waiting for just the right one to come my way. And here it is :) It was a quirky mix of green onions, dill, sesame, lemon and currants that caught my attention in this version from Maria Speck's new book. Crumbled feta lends a bit of saltiness to play off the sweetness of the currants, and shredded zucchini brings a moistness that can be missing in some grain-based salads. All around, really tasty. Tabbouleh. Much of what gets called Tabbouleh bears little resemblance to what Lebanese Tabbouleh is.
When I moved to France and began eating in traditional Lebanese restaurants, I was served bowls heaped with fresh herbs, a few tomato chunks, and very, very few bits of bulgur (cracked wheat.) Unlike what is served as Tabbouleh in many places – which is often a bowl heaped with bulgur with a few tomatoes and bits of parsley and mint flecks in it – the cracked wheat is meant to be more of a garnish, and I’ve come to love traditional Lebanese Tabbouleh, which is a green, herbal salad with a touch of spices. Anissa Helou is a highly acclaimed cookbook author and culinary guide, who I was fortunate to visit the market in Sharjah with, and I asked her to share her recipe for Tabbouleh in this guest post by her.
Literally, right after I tossed in the dressing, I could not stop eating it. You will flip out when you try this. By Anissa Helou Here are my tips for the ultimate Tabbouleh. David’s Notes: Hummus. Design*Sponge » Blog Archive » in the kitchen with: kate flaim’s absorption pasta. I jumped at the chance to work with Kate Flaim when she proposed an absorption pasta with asparagus, bacon, and feta cheese.
Asparagus come around once a year, and though my house is surrounded by woods where they grow wild, I can never beat the farmers’ wives to the forage and must get them in my local market. Of course I didn’t need any encouragement really when I saw an opportunity to use bacon either! {Vegetarians and vegans, this recipe is easily converted, so don’t be scared off!} I hope you will jump at the chance to try out this method of cooking pasta before asparagus disappear from your market, or that you’ll choose some of Kate’s suggestions for what she uses when asparagus aren’t available, or try your own combinations! Let us know what you come up with! About Kate: Kate Flaim is a freelance writer and food blogger based in Cambridge, Massachusetts.
CLICK HERE for the full recipe after the jump!