background preloader

Under the High Chair: DIY: Pita Bread

Under the High Chair: DIY: Pita Bread
This post was originally published on May 4, 2007 On these beautiful spring days, it's tough deciding how to spend the mornings: head outside and weed among the daffodils or throw on an apron and get floury in the kitchen? Here's a quick bread recipe that lets you do both--Pita! With a relatively rapid rising time (30 minutes) you can have the satisfaction of having your hands in both dough and dirt in the same morning.Just be sure to use that nail brush in between! Pita bread is something my family has been making for as long as I can remember. Here's my favorite hummus recipe, in case you need an accompaniment for your pitas! Wimbush Family Pita Bread 1 tablespoon yeast1 ¼ cup warm water1 teaspoon salt3- 3 ½ cups flour Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Let rest on the floured surface 30-40 minutes until slightly puffed. Related:  NAANYeah, I'd eat that

Jasmine Cuisine: Khachapuri Ça y est, je suis sur le derrière! Cette recette me laisse littéralement sans voix. Heureusement que ce blog n'est pas présenté en audio-vidéo, car vous ne verriez que mon air ébahi et ma bouche pleine de khachapuri... hi hi hi. Le khachapuri est un pain plat rempli de fromage originaire de Géorgie. La première réaction que j'ai eu en goûtant ces galettes fromagées, c'est "Wow, ça goûte la pizza à croûte farcie de chez Pizza Hut!". Je me suis longtemps demandé quel fromage ils utilisaient pour que ça goûte comme ça. Les khachapuri se mangent chauds, afin que le mélange de fromage soit fondant, mais c'est aussi très bon froid. Source : Adaptation d'une recette des Gourmandises d'Isa. Ingrédients : Pâte 2 tasses (250 grammes) de farine tout usage1/2 cuillère à thé de sel1/2 cuillère à thé de sucre1/2 cuillère à thé de bicarbonate de soude1 tasse (250 ml) de crème sure (ou de yogourt nature) Garniture au fromage Préparation : Rassembler la pâte en une boule et couvrir de pellicule plastique.

Recipe Flash: Shrimp & Tomato Orzo OTHER ONE-POT WONDERS: Hungarian Wedding Soup with Turkey Sausage, Lentils, and Chard; Lentil Chili; Slow Cooker Beef Stew with Red Wine; Sweet and Sour Tofu; Late-Summer Chicken Stew Like any good blogmate, whenever Cara would get cookbook freebies from work (back in her publishing days), she’d let me borrow them. Unfortunately, I haven’t been as good about giving them back. Now, before you think I’m an evil hoarder, there was the matter of Cara’s impending move. One of the treasures I held onto was How To Roast a Lamb by Michael Psilakis, but it wasn’t until a few weeks ago that I actually cooked from it. From my kitchen, albeit small, to yours, Phoebe, THE QUARTER-LIFE COOK **Recipe** Shrimp & Tomato OrzoMakes 4 servings (Adapted from How To Roast a Lamb by Michael Psilakis) Bring a large pot of salted water to boil. In the meantime, in a large, heavy soup pot or Dutch oven heat 1 tablespoon of olive oil over a medium-high flame.

PAIN INRATABLE ! SANS PETRISSAGE CUISSON COCOTTE - ô Miam Miam de SoSo 20 janvier 2011 4 20 /01 /janvier /2011 16:19 Voici une technique de confection de pain blanc sans pétrissage qui révolutionne la confection du pain, qui tourne de blog en blog et dont je ne me lasse pas ! j'ai choisi pour ce pain une cuisson cocotte. Au terme de l'heure de cuisson découvrez et admirez votre pain ! Une croûte croustillante à souhait, une mie alvéolée ...un vrai pain de boulangerie ! 500 g de farine T55 ou T65 350 ml d'eau tiède 1,5 cac de gros sel 1 cac de sucre 20 g de levure fraiche ou 2 càc de levure boulangère Mesurez la quantité d'eau nécessaire à la confection du pain. Dans un récipient mélangez la farine, le sel et le sucre. Saupoudrez de farine. Au terme du temps de pousse. Disposez ensuite le pâton façonné dans une cocotte chemisé de papier sulfurisé. Laissez poussez 35 minutes à couvert avant d'enfourner à four froid pour une durée de 1h à 250°. So Partager cet article

Golden Zucchini Sandwich BGSK’s Other Prize-Winning Grilled Cheese Sandwiches: Grilled Cheddar Sandwich with Pears and Pecans; Perfect Grilled Cheese; Grilled Mushroom-Cheddar Melts; Prosciutto & Fontina Panini with Arugula Pesto and Pickled Shallots. We believe there’s a pretty fine art to grilled cheese sandwiches, one that you too can achieve mastery at by watching this video. Look, they may seem simple: some bread, some butter, some cheese. Once you move beyond the three necessary ingredients, you move into a kind of wonderland. I’ve always loved grating summer (or winter) squash and mixing it with angel hair or any other pasta to make a quick comfort meal that nonetheless features a hint of something healthful. From my kitchen, albeit, to yours, Cara, THE QUARTER-LIFE COOK **Recipe** Golden Zucchini SandwichMakes 2 sandwiches In a small frying pan, warm the olive oil over medium heat. Meanwhile, combine the garlic paste with the mayonnaise in a small bowl and mix to combine.

Comment faire des Meloui ou rghaif Je sais que vous êtes nombreuses à attendre cette recette, puisque ça m' a été demandé à plusieurs reprises ! En fin j'ai pu vous la filmer ! Meloui ce sont ces crêpes feuilletées marocaines ou maghrébines qui diffèrent des msemens avec leurs forme ronde. ils peuvent être consommés nature ou avec du sirop à base de beurre et de miel. Il y a plusieurs façons de leur donner cette forme ronde, La technique de plier la pâte peut être difficile si vous ne l'avez jamais vu faire, je vous présente ici la méthode la plus simple, la moins longue et qui semble être à la portée des tous pour faire vos meloui et les réussir ! Le secret de bon Meloui réside en premier dans la farine , choisissez une farine de bonne qualité, ensuite il faut bien pétrir la pâte pour qu'elle soit élastique. La recette est la même que les msemens : Ingrédients : 400 g de farine 100 g de semoule extra fine 1 cc de sel Un demi cc de levure boulangère L'eau tiède Pour le feuilletage : 100g de beurre fondu 50 ml d'huile

my birthday cake (it's not my birthday. it happened a few weeks ago, but it's never too late to talk about cake.) I spend an inordinate amount of time collecting recipes that could possibly be my birthday cake. This year I picked a classy, grown-up german chocolate. A true german chocolate with the coconut pecan stuff that I used to think was so gross only grown-ups could stomach it. Of course now, I think it's pretty amazing. Although I had some dietary restrictions to consider, I was determined my cake wouldn't be abused. I baked the rich cake in 2 extra-thick layers, drizzled it with velvety smooth chocolate syrup, and stacked them together with sticky, nutty, sweet coconut pecan goodness. German Chocolate Coconut Cakegrain free. makes one 9-inch round or 2 smaller rounds. Combine dry ingredients and chocolate chips in a small bowl and sift well.

Galette à la semoule....Kesra - Rien ne vaut un retour au source avec cette bonne "Kesra" dégustée bien chaude soit au déjeuner avec la tchekchouka ou dans l'après midi avec un bon café au lait. Ingrédients - 1 kg de semoule fine, - 3 verres à thé d'huile, - 1 c à soupe de levure de boulanger, - 1 c à café de sel, eau Préparation Diluer la levure dans un peu d'eau. Verser la semoule fine dans un récipient et faire une fontaine et mettre l'huile ,sel et le faire pénetrer avec les mains. Ajouter la levure et l'eau au fur et à mesure pour obtenir une pâte molle et pétrir juste pendant 5 min. diviser la pâte à environs 6 boules. Mettre la poêle sur un feu vif. Avec un rouleau abaisser la pâte. Mettre sur la poêle et piquer avec une fourchette. Retourner la kesra dès qu'elle prend une couleur dorée. Bonne dégustation.

Slow-cooked Burrito Chicken Over the weekend we somehow managed to keep the kitchen clean in between meals. It was amazing. I love when that happens. I also love when I don't have to spend much time on a really good meal. We ate soup, roasted chicken and vegetables, leftovers, and banana pancakes with scrambled eggs- all of which were easy to throw together and easy to clean up. Cooking is my favorite hobby, but it's not my only one. So here's an opportunity for you! So, now that dinner is taken care of, what are you going to do with your chance to step away from the stove? Run upstairs, clean the tub first, then fill it up and soak in it. Read one of the 3 books I just requested from the library. Sit at the computer desk and design stuff. Stretch. Skype with one of my sisters. Make some lists. Paint my toenails and shave. Plan vacation-y things in our notebook. Drink tea. Curl my hair. Browse new music on iTunes. Write a letter to Grant. Post on Hadley's blog. Rent a good movie. Nap. Slow-Cooked Burrito Chicken salt and pepper

Crusty Bread Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.

Zucchini Beanballs Mike @TheIronYou said... I swear that by just looking at them those look exactly like meatballs...can't wait to try them! June 04, 2012 said... that looks so delicious! June 04, 2012 Anonymous said... I absolutely love your blog! June 04, 2012 Tiff said... This look amazing!! June 04, 2012 Leia said... This looks scrumptious! June 04, 2012 Bibbit said... Yum! June 05, 2012 Mina said... Courgette instead of spaghetti - what a fantastic idea! June 06, 2012 Virvelvindsflickan said... So wanna try it June 06, 2012 Its Carmen said... Excellent. June 07, 2012 Sidney said... That looks so good! June 07, 2012 candace said... Soy sauce + marinara strikes me as strange, but also intriguing :) I'd like to munch this. June 07, 2012 Hanh said... I just made this, but I subbed linguini in place of zucchini and pulverized dry tvp instead of breadcrumbs because it was what I have on hand. June 08, 2012 Very delicious, definitely making it again soon. June 10, 2012 Sophia said... I love the pictures! So good!

Mini pains au kiri Gâteaux langue d'oiseau - Lissan Atiir Depuis quelques temps, ces gâteaux hantent mes pensées. En imaginant le croustillant dans ma bouche, j'en salivait d'avance. J'ai donc profitée d'un regain d’énergie pour les confectionner et je n'est pas été déçue. Feeding Us Back: The Rebel Within Last year, we posted this drool-worthy food porn champion: “The Rebel Within,” from Telltale Preserve Co. in San Francisco, a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside. The pic has inspired legions of angry emails about why we never posted the recipe. The answer is that we didn’t have it, and Telltale has since gone out of business. BUT you ES-ers are too too much. Reader of the week Bo commented with a recipe for his own take on “The Rebel Within.” 1 C all purpose flour 1 t sugar 1/2 t baking powder 1/2 t salt 1/2 t pepper 1 C cottage cheese 1/4 C sour cream 4 T unsalted butter, melted and cool 1 large eggs 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil) 1 scallion, minced 1/4 C diced ham 1. Thanks, Bo! Sponsored Content

Naan au fromage | rapide Les naans, des pains indiens que je n’ai mangé qu’au restaurant jusqu’à aujourd’hui! J’ai régulièrement vu des recettes sur la blogosphère, et j’avais justement des portions de fromage dans le réfrigérateur, de quoi me lancer dans la conception de ces petites merveilles! J’ai décidé d’utiliser la recette de mon amie Cuisine d’ici de d’ailleurs, car elle est très rapide à faire : pour mes soirées très courtes en semaine, c’est l’idéal!! Pour la petite précision, je n’ai utilisé qu’une portion de fromage par naan, ça me suffisait amplement! 300 grs de farine1/2 sachet de levure chimique1/2 c. à café de sel1 yaourt nature1 œuf6 à 12 portion de fromage (type kiri ou vache qui rit)Beurre ou huile Dans un bol, ou le bol d’un robot (pâtissier ou une machine à pain), verser la farine, le sel, la levure chimique et ajouter l’œuf et le yaourt. Pour le façonnage, il y a deux manières différentes : Pour la première, en forme de chausson. Pour la deuxième, en forme de disque.

Meatloaf Cupcakes Remember when I posted these, and wrote about the instant aversion my kids have towards meatloaf? They can’t get enough meatballs, but when I use that same recipe and make a loaf out of it, something happens. Well, I just solved the problem for all the mothers out there looking to get their kids to eat meatloaf. The other week a friend of mine at work came by to tell me about this awesome bakery in Chicago, called the MeatLoaf Bakery. So – for all your Moms out there – this one is definitely for you. Ingredients Meatloaf 1 teaspoon olive oil1 cup finely chopped onion1/2 cup finely chopped carrot1 teaspoon dried oregano2 garlic cloves, minced1 cup ketchup, divided1 1/2 pounds ground beef, extra lean (raw)1 cup bread crumbs2 tablespoons prepared mustard1 teaspoon Worcestershire sauce1/4 teaspoon freshly ground black pepper2 large eggsCooking spray Mashed Potatoes Garnish 3 tablespoons chopped chives4 pieces of bacon cooked and them chopped Preparation Preheat oven to 350°. Like this: