Pita Bread also known as pocket bread and made with white or whole wheat flour. Pita can be cut into wedges and served with meals or appetizers, especially dips, or is halved crosswise, and the resulting pockets may be filled with various vegetables, salads to make a sandwich. We love to serve it with traditional hummus, fresh herbs and cucumbers. Pitas are pretty amazing just warm from the oven with a drizzle of your favorite oil.
Showing posts with label Flour. Show all posts
Showing posts with label Flour. Show all posts
Homemade Pita Bread
Russian Monday: "Medovik" - Honey Cake
Today we open our Russian Monday section with the recipe of "Medovik" - Russian Honey cake dedicated to all athletes competing at Olympic Games in Sochi!
The mere name of the Honey cake evokes memories of a pleasant evening spent over a cup of tea or a fun child’s birthday party. Real homemade "Medovik" is delicate, delicious, fragrant and not at all sugary dessert that even person who can’t stand honey would never refuse.
Sweet Potato Gnocchi with Butter & Sage
Gnocchi are delicious poached dumpling-like preparations. They are typically North Italian, although Roman gnocchi (made with potatoes) are a regional specialty rarely found in Northern home kitchens. A light hand is the watchword for these delicacies, otherwise they will be soggy and leaden.
Russian Monday: "Shtrudel" - Apple Strudel, Perfect Dessert
Strudel is a world famous dessert delicacy. It originates from Austria where even in the smallest town every morning starts from the smell of apples with cinnamon spreading around. It comes from the bakeries where their caring owners are preparing strudel pastry for the morning coffee of local residents. If you ever try this pastry in one of the local coffee shops, you will always remain a devoted fan of it. Smell of fresh strudel is a smell of home, warm hands and morning freshness…
Christmas Cookies #8: Canelés (Cannelés) de Bordeaux - French Sweet Little Treats
If you have never tried Canelés I highly recommend them, it is a classical specialty from Bordeaux, France. They are quite unlike any other petits fours and you are going to love them. Imagine a perfect bite of caramelized crêpe of a most delicious flavor with pastry cream melting in your mouth, crunchy outside and soft at the center.
Lavender Cupcakes with Vanilla Lemon Marshmallow Topping
Lavender has a potent flavor, but that doesn't mean it has to be overpowering in dessert. In these beautiful Lavender Cupcakes with Lemon Marshmallow Topping, the vibrancy of lemon both brings out and helps temper the musky floral qualities of lavender. The flavors harmonize beautifully and make for cupcakes much more interesting.
Russian Monday: Vatrushka Farmer Cheese Pastry
One of the popular types of pirogues, plump Russian “vatrushka” (pronounced “vat-roo-shka”) always looks not only tasty but also sensual. It is a round shape griddle-cake open on top and closed around the sides which is usually filled with farmer cheese or cottage cheese on less commonly with jam or marmalade.
Russian Monday: Sour Cherry Vareniky
This recipe comes to me from childhood. My family lived in St. Petersburg which used to be called “Leningrad” at the time and every summer I used to visit my grandma’s in the village far out of town. She had log house with nice garden and lots of fruit trees. One among them was a cherry tree bearing a lot of small sour cherries. What’s interesting about my grandma’s house is that kitchen was completely separate in the small log cabin in the middle of the fruit garden. I vividly remember my grandma making berry and apricot jams, pressing apple juice and molding her cherry “vareniky” (pronounced as “va-re-ne-key”, i.e. dumplings). She has never been taking cherrystones out so dumplings were usually large and plump. I remember myself sitting on the kitchen windowsill and watching my grandma’s fast hands working the dough. I loved to spit those cherrystones out and never had a chance for it when my mom used to make vareniky with cottage cheese because cherries were not always easy to get in the city.
Russian Monday: Sharlotka - Apple Cake
Dear readers, today in “Russian Monday” I would like to introduce popular dessert dish named “Charlotte”, or in Russian pronunciation “Sharlotka” – apple cake. The recipe is very simple and cake can be served either warm or cold. I must warn you in advance – it is very hard to limit yourself to only one piece, you may not notice how fast the whole cake might be gone.
Chicken Dumplings
These dumplings, when shallow-fried, make a good first course to a multi course meal. The can also be steamed and served as a snack or poached in large quantities for a complete meal.
Grape Focaccia With Rosemary
This amazingly light bread has a thin crisp top crust with a fine layer of of aromatic rosemary and sweet grapes. Its delicately flavored moist, tender crumb; its top is golden and sparkling with crystals of salt and sugar. Serve with good cheese, like Gorgonzola or Roquefort, it makes a perfect cheese-and-fruit course. Or snack on a warm slice with espresso in the afternoon, a glass of wine in the evening.
Lemon Cookies with Lemon Icing
Its rainy today, sky is cloudy and miserable, no sign of sun. I thought photography is of no use today, but then decided to experiment. As usual on such gloomy day something sweet and citrusy would be good. Lemon cookies came out extra delicious. After coffee I have grabbed my camera after all and did not get disappointed. Pictures came out moody, very calm with interesting play of shades. In spite of ugly weather my table shines with sunny sweets.
Orange-Cranberry-Pistachio Biscotti
A biscotto, a hard Italian biscuit, ideal served at the end of a meal to deep into sweet wine, is actually one of the few biscuits that does what it says on the label: it's actually baked twice (bis - twice, cotto - cooked). This one is made with beautiful ingredients: fragrant pistachios, cranberries and orange. The added yellow cornmeal gives them a golden appearance and also make them complement the wonderful sweet red wine of Italy. Also excellent with a cup of coffee or tea.
Roast Game Hens with Mustard - Le Coquelet 'A La Moutarde, Friday Dinner Idea!
This is not your everyday recipe cause it is reach and buttery. But when you have friends over or there is family gathering, that is a perfect dish. I love to make something special for Friday dinner. It's the end of the week, kids usually don't have any homework and we can have long dinner together. My husband always has a nice bottle of wine and we allow ourselves to have any dessert we like. The recipe is French, hence the secret is in the sauce. I highly recommend it, the sauce is wonderful!
Walnut Bread with Cherries
Sometimes I photograph what I like to cook, but most of the time I cook what I would like to photograph. Still compositions are my passion, I love making them. I know its very old fashioned, from the old world, so probably I am too :) There are days I like to spend in my studio playing with props, or just walk around or listen to the music while sitting in armchair and browsing through artwork of the old masters. This time I was itching to create a grand composition, but later have shifted direction to something more simple but nevertheless outstanding. All elements seemed to be in place, but one of the ingredients was missing. Item from the past which is seen on our tables these days as well. Idea with bread seemed the most suitable - dark texture, good crust, nuts and grains, just like in the old days. Red wine, onions and bread. I rushed to start my dough. I have finished baking at 2 AM in the morning. Next day, after breakfast I have immediately started photographing and I have to tell you - I am very pleased indeed! And, of course, the bread is delicious, sweet and walnut-cherry combination is very unique - it will go great with foie gras pate and French cheeses. I hope you enjoy my art and try to bake the bread as well.
Chocolate - Coffee Christmas Cut-out Cookies
"History does not tell us when, where, or by whom the first cooky was made. However, we credit the Dutch - famous for their honey and nut cookies - with having introduced the name to America, since cookie derives from the Dutch Koekje, meaning "little cakes." The early Dutch settlers brought their family recipes along with them, thereby endowing America with a wide variety of these delicacies.
Cranberry Curd Bars & Walnut Shortbread Crust
One more idea what to do with cranberries for Thanksgiving day or any other day.
Usha’s Hazelnut Roll from Cooking with Italian Grandmothers Cookbook
Bay Area chef and teacher, Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers from whom she learned the true art of food, family, and love. Her cookbook, Cooking with Italian Grandmothers, features over 100 delicious recipes, stunning photography, and the poignant stories of 12 grandmothers from nine regions, each of whom welcomed Theroux into her kitchen to share their wisdom and a soulful meal. Along the way, she meets Armida in Lunigiana and her Pasta di Farro with walnut-parsley sauce; Maria in Sicily and her homemade Ricotta; and Usha’s dense, flaky hazelnut roll in Le Marche.
Usha’s Hazelnut Roll
From: Cooking with Italian Grandmothers
"This hazelnut roll changed my life. Upon first bite, it revealed itself to be the nuttiest, flakiest, most comforting baked good I have ever eaten….It marked the beginning of my learning about how love can transform food and cooking, and it remains one of my favorite things to eat. I find a slice of this roll to be quite perfect for breakfast, with tea or coffee mid-afternoon, or as an after-dinner dessert. The roll is rich and dense, and will easily feed many, making it an ideal treat for a large group."
Ingredients:
For the dough:
- 10 1/2 ounces all-purpose flour
- 2 tsp baking powder
- 10 Tbsp. (1 1/4 sticks) frozen unsalted butter
- 1/2 cup sugar
- 1 egg
- 2 Tbsp. milk, water, or cream (I used almond milk)
- 1/2 tsp vanilla extract
For the hazelnut filling:
- 2 egg whites
- 1 egg yolk
- 6 Tbsp. water (I did not put water, the filing would be too runny)
- 3/4 cup sugar
- 4-5 drops bitter almost extract, or 3 bitter almonds (optional)
- 2 cups toasted hazelnuts, finely chopped or ground into rough pieces
For the glaze:
- 1 egg yolk
- 1 tsp milk
Directions:
Preheat the oven to 385 F, and line a baking sheet with parchment paper.
To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.
While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or cooled to room temperature.
