1 2-inch piece ginger
3/4 teaspoon tamari soy sauce
6 cups water
7 tablespoons white miso
Firm tofu, diced
Green onions, thinly sliced
Finely grate the ginger, place it in a paper towel, and squeeze to yield about 1 1/2 teaspoons juice. Stir together with soy sauce.
Whisk together water and miso in a medium-sized saucepan. Add tofu and green onions and bring to a simmer; do not boil. Mix in ginger juice and soy sauce and cook for 30 seconds.
Makes about 6 servings.
From Epicurious/Bon Appetit, with a few changes
Wednesday, January 30, 2013
Sunday, January 27, 2013
Lentil Soup with Sausage, Chard and Garlic
1/4 cup canola or olive oil
4 jalapeno chicken sausages, casings removed
1 medium onion, diced
1 red bell pepper, diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
1 cup French lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano or Parmesan cheese to finish
Heat 1/4 cup oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, stirring until it starts to brown, about five minutes. Add the onion, bell pepper, carrots, first two garlic cloves, and a pinch of salt. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)
Add remaining two sliced garlic cloves to 1/4 extra-virgin olive oil. Allow to sit until ready to serve lentils.
When the lentils are cooked, remove the bay leaves and discard. Add the chard and cook until the leaves are tender, just a few minutes more.
To finish, divide soup among bowls. Drizzle garlic oil over soup bowls, and top with freshly grated cheese.
Serves 6.
From Smitten Kitchen blog, with a few minor changes, originally adapted from Secrets of the Best Chefs
4 jalapeno chicken sausages, casings removed
1 medium onion, diced
1 red bell pepper, diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
1 cup French lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano or Parmesan cheese to finish
Heat 1/4 cup oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, stirring until it starts to brown, about five minutes. Add the onion, bell pepper, carrots, first two garlic cloves, and a pinch of salt. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)
Add remaining two sliced garlic cloves to 1/4 extra-virgin olive oil. Allow to sit until ready to serve lentils.
When the lentils are cooked, remove the bay leaves and discard. Add the chard and cook until the leaves are tender, just a few minutes more.
To finish, divide soup among bowls. Drizzle garlic oil over soup bowls, and top with freshly grated cheese.
Serves 6.
From Smitten Kitchen blog, with a few minor changes, originally adapted from Secrets of the Best Chefs
Lemon Puff Pancake
1 tablespoon butter
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon granulated sugar
1/4 cup milk
1/2 teaspoon vanilla extract
2 large eggs
1 tablespoon melted butter
1 tablespoon freshly squeezed lemon juice
Confectioners' sugar
Fresh berries
Heat the oven to 425°F. Lightly grease a 9" cast iron skillet, or 8" round cake pan. The size of the pan matters here, so measure carefully; if it is too small, it will overflow, and too large, it won't puff as high.
Melt the butter in the skillet, or melt the butter and pour it into the cake pan. Whisk together the flour, salt, and sugar. In a separate bowl, whisk together the milk, vanilla, and eggs. Add the liquid ingredients to the dry ingredients, whisking until fairly smooth; a few small lumps are OK. Stir in the melted butter, and pour the batter into the pan.
Bake the pancake for 15 to 20 minutes, or until it's puffed and golden, with deeper brown patches. Remove it from the oven, and sprinkle with the lemon juice, then the sugar. Serve immediately, garnished with fresh berries.
Makes 1 or 2 servings.
From King Arthur Flour website
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon granulated sugar
1/4 cup milk
1/2 teaspoon vanilla extract
2 large eggs
1 tablespoon melted butter
1 tablespoon freshly squeezed lemon juice
Confectioners' sugar
Fresh berries
Heat the oven to 425°F. Lightly grease a 9" cast iron skillet, or 8" round cake pan. The size of the pan matters here, so measure carefully; if it is too small, it will overflow, and too large, it won't puff as high.
Melt the butter in the skillet, or melt the butter and pour it into the cake pan. Whisk together the flour, salt, and sugar. In a separate bowl, whisk together the milk, vanilla, and eggs. Add the liquid ingredients to the dry ingredients, whisking until fairly smooth; a few small lumps are OK. Stir in the melted butter, and pour the batter into the pan.
Bake the pancake for 15 to 20 minutes, or until it's puffed and golden, with deeper brown patches. Remove it from the oven, and sprinkle with the lemon juice, then the sugar. Serve immediately, garnished with fresh berries.
Makes 1 or 2 servings.
From King Arthur Flour website
Saturday, January 26, 2013
Maple-Brown Sugar Pudding Cake
First layer
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup milk
1/4 cup grade B or dark amber maple syrup
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon maple flavor
4 tablespoons unsalted butter, melted
Second layer
1 cup brown sugar
3 tablespoons cornstarch
1 3/4 cups hot water
Heat the oven to 350°F. Have on hand an 8- or 9-inch square pan.
To make the first layer: Whisk together the flour, baking powder, salt, and brown sugar in a large bowl. Mix together the milk, syrup, egg, vanilla, maple flavor, and melted butter in a medium bowl. Pour this mixture into the dry ingredients, stirring until evenly moistened. Spread the batter into the pan.
To make the second layer: Combine the brown sugar and cornstarch in a bowl until thoroughly mixed. Sprinkle this mixture evenly over the top of the batter. Place the pan on the middle rack of the oven and pour the hot water over the batter.
Bake for 45 minutes. During baking, the cake layer will rise to the top and the pudding layer will settle to the bottom. Remove from the oven and serve warm from the pan, with whipped cream or vanilla ice cream.
From King Arthur Flour Whole Grain Baking
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup milk
1/4 cup grade B or dark amber maple syrup
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon maple flavor
4 tablespoons unsalted butter, melted
Second layer
1 cup brown sugar
3 tablespoons cornstarch
1 3/4 cups hot water
Heat the oven to 350°F. Have on hand an 8- or 9-inch square pan.
To make the first layer: Whisk together the flour, baking powder, salt, and brown sugar in a large bowl. Mix together the milk, syrup, egg, vanilla, maple flavor, and melted butter in a medium bowl. Pour this mixture into the dry ingredients, stirring until evenly moistened. Spread the batter into the pan.
To make the second layer: Combine the brown sugar and cornstarch in a bowl until thoroughly mixed. Sprinkle this mixture evenly over the top of the batter. Place the pan on the middle rack of the oven and pour the hot water over the batter.
Bake for 45 minutes. During baking, the cake layer will rise to the top and the pudding layer will settle to the bottom. Remove from the oven and serve warm from the pan, with whipped cream or vanilla ice cream.
From King Arthur Flour Whole Grain Baking
Friday, January 25, 2013
Leek Fritters with Garlic Lemon Cream
Leek Fritters
2 pounds leeks (about 3 very large ones)
1/2 teaspoon table salt, plus more for pot
2 scallions, trimmed, halved lengthwise, and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
1 large egg
Olive or vegetable oil, for frying
Garlic Lemon Cream
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
Few gratings of lemon zest
Pinch of salt
1 small garlic clove, minced or crushed
Trim the leeks, leaving only the white and pale-green parts. Halve them lengthwise, and if they look dirty, plunge them into cold water and fan the layers to remove any dirt. Slice the leeks crosswise into 1/4-inch strips. Bring a pot of salted water to a boil, and cook them for 3 to 4 minutes, until they are slightly softened but not limp. Drain, and wring them out in a dish towel or piece of cheesecloth.
Transfer the wrung-out leeks to a large bowl, and stir in the scallions. In a small dish, whisk together the flour, salt, baking powder, and pepper. Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.
Heat the oven to 250°F, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate. In a large, heavy (cast iron, if possible) skillet, heat 2 tablespoons oil over medium heat until it shimmers. Drop small bunches of the leek mixture onto the skillet - only a few at a time, so they don't become crowded - and lightly nudge them flatter with the back of a spatula. Cook the fritters until they are golden underneath, about 3 minutes. Flip fritters, and cook for another 3 minutes on the other side.
Drain the fritters on paper towels, and place on foil-covered baking sheet, and transfer them to warm oven while you make the remaining fritters. Leave in oven for about 10 minutes.
Whisk together garlic lemon cream ingredients until smooth. Dollop on each fritter before serving.
From The Smitten Kitchen Cookbook by Deb Perelman
2 pounds leeks (about 3 very large ones)
1/2 teaspoon table salt, plus more for pot
2 scallions, trimmed, halved lengthwise, and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
1 large egg
Olive or vegetable oil, for frying
Garlic Lemon Cream
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
Few gratings of lemon zest
Pinch of salt
1 small garlic clove, minced or crushed
Trim the leeks, leaving only the white and pale-green parts. Halve them lengthwise, and if they look dirty, plunge them into cold water and fan the layers to remove any dirt. Slice the leeks crosswise into 1/4-inch strips. Bring a pot of salted water to a boil, and cook them for 3 to 4 minutes, until they are slightly softened but not limp. Drain, and wring them out in a dish towel or piece of cheesecloth.
Transfer the wrung-out leeks to a large bowl, and stir in the scallions. In a small dish, whisk together the flour, salt, baking powder, and pepper. Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.
Heat the oven to 250°F, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate. In a large, heavy (cast iron, if possible) skillet, heat 2 tablespoons oil over medium heat until it shimmers. Drop small bunches of the leek mixture onto the skillet - only a few at a time, so they don't become crowded - and lightly nudge them flatter with the back of a spatula. Cook the fritters until they are golden underneath, about 3 minutes. Flip fritters, and cook for another 3 minutes on the other side.
Drain the fritters on paper towels, and place on foil-covered baking sheet, and transfer them to warm oven while you make the remaining fritters. Leave in oven for about 10 minutes.
Whisk together garlic lemon cream ingredients until smooth. Dollop on each fritter before serving.
From The Smitten Kitchen Cookbook by Deb Perelman
Popovers
2 large eggs
1 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
Beat the eggs into the milk until frothy. Add the salt and flour. Beat the mixture about one minute or until large bubbles begin to develop.
If you have time, let the batter sit for 30 to 45 minutes at room temperature and then beat again.
Fifteen minutes or so before the second beating, put cast iron popover pan in the oven and heat the oven to 400°F.
To bake, remove the hot pan from the oven and brush the cups with oil. Fill the cups two-thirds full of batter and replace the pan in the hot oven. Bake for 35 to 40 minutes, until the popovers are blown up and lightly browned. Make sure not to open the oven door to look while they're baking, as they are likely to collapse.
After they're done, remove the pan from the oven and prick the popovers with a knife to let the steam escape. Eat while they are still warm.
From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands, with minor changes
1 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
Beat the eggs into the milk until frothy. Add the salt and flour. Beat the mixture about one minute or until large bubbles begin to develop.
If you have time, let the batter sit for 30 to 45 minutes at room temperature and then beat again.
Fifteen minutes or so before the second beating, put cast iron popover pan in the oven and heat the oven to 400°F.
To bake, remove the hot pan from the oven and brush the cups with oil. Fill the cups two-thirds full of batter and replace the pan in the hot oven. Bake for 35 to 40 minutes, until the popovers are blown up and lightly browned. Make sure not to open the oven door to look while they're baking, as they are likely to collapse.
After they're done, remove the pan from the oven and prick the popovers with a knife to let the steam escape. Eat while they are still warm.
From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands, with minor changes
Monday, January 21, 2013
Chocolate Pudding
3/4 cup sugar
3/4 cup unsweetened cocoa
1/4 teaspoon salt
2 ounces bittersweet chocolate
3 1/2 cups milk plus 1/2 cup milk
6 tablespoons cornstarch
2 teaspoons vanilla
Mix sugar, cocoa, and salt thoroughly in a heavy saucepan. Gradually stir in 2/3 cup warm water, making a smooth, runny paste. Stirring constantly, bring to a boil over medium heat, then remove from the heat. Add bittersweet chocolate and stir until melted. Stir in 3 1/2 cups milk.
Place cornstarch in a bowl. Gradually add remaining 1/2 cup milk to the cornstarch, making a smooth paste. Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low. Stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla. Pour the pudding into a bowl or cups.
Serves 6 to 8.
From The Joy of Cooking, with a few changes
3/4 cup unsweetened cocoa
1/4 teaspoon salt
2 ounces bittersweet chocolate
3 1/2 cups milk plus 1/2 cup milk
6 tablespoons cornstarch
2 teaspoons vanilla
Mix sugar, cocoa, and salt thoroughly in a heavy saucepan. Gradually stir in 2/3 cup warm water, making a smooth, runny paste. Stirring constantly, bring to a boil over medium heat, then remove from the heat. Add bittersweet chocolate and stir until melted. Stir in 3 1/2 cups milk.
Place cornstarch in a bowl. Gradually add remaining 1/2 cup milk to the cornstarch, making a smooth paste. Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low. Stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla. Pour the pudding into a bowl or cups.
Serves 6 to 8.
From The Joy of Cooking, with a few changes
Vanilla Pudding
1/3 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
4 cups milk
4 slightly-beaten egg yolks or 2 well-beaten eggs
2 teaspoons vanilla
In a saucepan, blend sugar, cornstarch and salt, and then add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
Stir a small amount of the hot milk mixture into the beaten egg, and the return the egg mixture to the hot milk mixture. Cook and stir 2 minutes more. Remove from heat. Add the vanilla and stir. Pour into dishes and chill.
For chocolate pudding, follow the vanilla directions, increasing the sugar to about 1/2 cup. Add 2 1-ounce squares of unsweetened chocolate with the milk.
from Mom
4 tablespoons cornstarch
1/4 teaspoon salt
4 cups milk
4 slightly-beaten egg yolks or 2 well-beaten eggs
2 teaspoons vanilla
In a saucepan, blend sugar, cornstarch and salt, and then add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
Stir a small amount of the hot milk mixture into the beaten egg, and the return the egg mixture to the hot milk mixture. Cook and stir 2 minutes more. Remove from heat. Add the vanilla and stir. Pour into dishes and chill.
For chocolate pudding, follow the vanilla directions, increasing the sugar to about 1/2 cup. Add 2 1-ounce squares of unsweetened chocolate with the milk.
from Mom
Sunday, January 20, 2013
Almond Coconut Dal
1 1/2 tablespoons olive oil
10 fresh mushrooms, thinly sliced
2 large shallots or 1 medium onion, coarsley chopped
1/4 teaspoon salt
Freshly ground black pepper
1 cup French green lentils
1 cup unsweetened coconut milk
3 cups vegetable stock
2 tablespoons almond butter
2 tablespoons tomato paste
Hot sauce
In a large heavy saucepan or Dutch oven, heat the olive oil over medium heat. Add the mushrooms and shallots or onion, and cook until the mushrooms are tender, about 5 minutes. Season with the salt and pepper.
Add the lentils, coconut milk and vegetable stock. Cover, bring to a boil, and reduce the heat to low. Simmer for about 50 minutes, or until the lentils are softened and the liquid is mostly absorbed.
While the lentils are cooking, mix the almond butter and tomato paste in a small bowl with 1/2 cup hot water until smooth. Stir into the pot of lentils. Season with additional salt and pepper, if desired. Season with hot sauce to taste, and serve.
Serves 4.
From The Bold Vegetarian Chef by Ken Charney, with a few changes
10 fresh mushrooms, thinly sliced
2 large shallots or 1 medium onion, coarsley chopped
1/4 teaspoon salt
Freshly ground black pepper
1 cup French green lentils
1 cup unsweetened coconut milk
3 cups vegetable stock
2 tablespoons almond butter
2 tablespoons tomato paste
Hot sauce
In a large heavy saucepan or Dutch oven, heat the olive oil over medium heat. Add the mushrooms and shallots or onion, and cook until the mushrooms are tender, about 5 minutes. Season with the salt and pepper.
Add the lentils, coconut milk and vegetable stock. Cover, bring to a boil, and reduce the heat to low. Simmer for about 50 minutes, or until the lentils are softened and the liquid is mostly absorbed.
While the lentils are cooking, mix the almond butter and tomato paste in a small bowl with 1/2 cup hot water until smooth. Stir into the pot of lentils. Season with additional salt and pepper, if desired. Season with hot sauce to taste, and serve.
Serves 4.
From The Bold Vegetarian Chef by Ken Charney, with a few changes
Black Bean and Avocado Soup
2 tablespoons olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons whole cumin seeds, crushed
2 to 3 teaspoons chipotle chili powder, or to taste
2 cinnamon sticks
2 tablespoons unrefined cane sugar
2 teaspoons salt
1 cup coarsley chopped cilantro
6 medium-sized tomatoes, seeded and coarsley chopped
4 cups cooked or canned black beans
4 cups vegetable stock
2 ripe but firm avocados, cubed
Juice from 1 fresh lime
Freshly ground black pepper
In a large soup pot, heat the olive oil over medium heat. Add the red onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
Add the garlic, cumin, chili powder, cinnamon, sugar, salt, and 1/2 cup of the chopped cilantro. Cook, stirring often, 2 to 3 minutes, until the spices are fragrant.
Add the tomatoes and beans and cook an additional 2 to 3 minutes. Pour in the stock and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes.
Remove about 1 1/2 cups of the beans with some liquid and puree in a blender or food processor. Stir back into the pot.
Just before serving, add the avocados, lime juice, and remaining cilantro. Season with additional salt and pepper to taste.
Serves 4 to 6.
From The Bold Vegetarian Chef by Ken Charney
1 medium red onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons whole cumin seeds, crushed
2 to 3 teaspoons chipotle chili powder, or to taste
2 cinnamon sticks
2 tablespoons unrefined cane sugar
2 teaspoons salt
1 cup coarsley chopped cilantro
6 medium-sized tomatoes, seeded and coarsley chopped
4 cups cooked or canned black beans
4 cups vegetable stock
2 ripe but firm avocados, cubed
Juice from 1 fresh lime
Freshly ground black pepper
In a large soup pot, heat the olive oil over medium heat. Add the red onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
Add the garlic, cumin, chili powder, cinnamon, sugar, salt, and 1/2 cup of the chopped cilantro. Cook, stirring often, 2 to 3 minutes, until the spices are fragrant.
Add the tomatoes and beans and cook an additional 2 to 3 minutes. Pour in the stock and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes.
Remove about 1 1/2 cups of the beans with some liquid and puree in a blender or food processor. Stir back into the pot.
Just before serving, add the avocados, lime juice, and remaining cilantro. Season with additional salt and pepper to taste.
Serves 4 to 6.
From The Bold Vegetarian Chef by Ken Charney
Saturday, January 19, 2013
Pasta with Artichoke and Cream Sauce
4-5 artichoke hearts
1/4 cup extra-virgin olive oil
1 medium onion, peeled and cut into small dice
1 garlic clove, peeled and minced
3 tablespoons chopped flat parsley
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1 pound pasta
1/4 cup grated Parmesan cheese, plus additional
Cut the artichoke hearts into small 1/4-inch slivers.
Place the olive oil, onion, garlic, and parsley in a medium-sized sauté pan. Sauté over low heat until the onion is tender, about 10 minutes. Add the artichoke slivers to the pan. Stir, season to taste with salt and pepper, cover and cook over moderate heat until the artichokes are tender, about 10 minutes. It adds to their flavor if they brown a little. Add the cream and boil for a few minutes, until the mixture thickens slightly.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain the pasta and put it in a shallow serving dish. Toss with the sauce and 1/4 cup of Parmesan cheese. Serve immediately, with additional cheese as desired.
Serves 4.
From Cucina Rustica by Viana la Place and Evan Kleiman
1/4 cup extra-virgin olive oil
1 medium onion, peeled and cut into small dice
1 garlic clove, peeled and minced
3 tablespoons chopped flat parsley
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1 pound pasta
1/4 cup grated Parmesan cheese, plus additional
Cut the artichoke hearts into small 1/4-inch slivers.
Place the olive oil, onion, garlic, and parsley in a medium-sized sauté pan. Sauté over low heat until the onion is tender, about 10 minutes. Add the artichoke slivers to the pan. Stir, season to taste with salt and pepper, cover and cook over moderate heat until the artichokes are tender, about 10 minutes. It adds to their flavor if they brown a little. Add the cream and boil for a few minutes, until the mixture thickens slightly.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain the pasta and put it in a shallow serving dish. Toss with the sauce and 1/4 cup of Parmesan cheese. Serve immediately, with additional cheese as desired.
Serves 4.
From Cucina Rustica by Viana la Place and Evan Kleiman
Pasta Dough
2 cups unbleached all-purpose flour, plus additional for kneading
3 large eggs
1 teaspoon water
1 teaspoon olive oil
1 teaspoon salt
In a food processor, blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface, knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrapped.
Using a pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes.
From Epicurious/ Gourmet
3 large eggs
1 teaspoon water
1 teaspoon olive oil
1 teaspoon salt
In a food processor, blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface, knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrapped.
Using a pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes.
From Epicurious/ Gourmet
Wednesday, January 16, 2013
Thin and Crispy Pizza Dough
2 1/2 teaspoons dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water
2 1/2 cups bread flour or all-purpose flour
1/2 teaspoon salt
1 large egg
Olive oil
In a 1-cup measuring cup or bowl, stir yeast and sugar into water. Set aside for 10 minutes or until foamy. Stir again. Lightly beat egg into yeast mixture.
Combine flour and salt in a large bowl. Add yeast mixture to bowl and knead until dough is combined. If dough needs a little more water, add it a tablespoon at a time. The dough should be a little sticky. Do not add more flour.
Turn dough out onto a lightly floured surface. Pick up dough and throw it down hard 8 or 9 times, using a dough scraper as necessary. Knead several times, dusting with a little flour at this point if the dough is still too sticky to handle after kneading, and throw down again 8 or 9 times. Continue throwing and kneading until dough is smooth and no longer sticky, about 1 to 2 minutes.
Lightly oil dough and place in a bowl large enough to allow it to double in volume. Cover bowl tightly with plastic wrap. Let stand at room temperature for at least 1 hour, or until doubled in volume. Dough may also be refrigerated for several hours or overnight. Do not punch dough down.
With floured hands, gently pull dough down from the sides of the bowl. Remove, and slice into 5 equal sections. Use immediately, or wrap each section well in plastic wrap (leaving enough room for expansion); place in the refrgierator for up to 4 days, or freeze.
Use a rolling pin to roll each dough section out into a 10-inch circle. Add toppings, and bake in a 500°F oven for 6 to 8 minutes, or until just browned.
Makes enough dough for five 10-inch pizzas or one 14-inch pizza.
From All the Best Pizzas by Joie Warner
1/4 teaspoon sugar
3/4 cup lukewarm water
2 1/2 cups bread flour or all-purpose flour
1/2 teaspoon salt
1 large egg
Olive oil
In a 1-cup measuring cup or bowl, stir yeast and sugar into water. Set aside for 10 minutes or until foamy. Stir again. Lightly beat egg into yeast mixture.
Combine flour and salt in a large bowl. Add yeast mixture to bowl and knead until dough is combined. If dough needs a little more water, add it a tablespoon at a time. The dough should be a little sticky. Do not add more flour.
Turn dough out onto a lightly floured surface. Pick up dough and throw it down hard 8 or 9 times, using a dough scraper as necessary. Knead several times, dusting with a little flour at this point if the dough is still too sticky to handle after kneading, and throw down again 8 or 9 times. Continue throwing and kneading until dough is smooth and no longer sticky, about 1 to 2 minutes.
Lightly oil dough and place in a bowl large enough to allow it to double in volume. Cover bowl tightly with plastic wrap. Let stand at room temperature for at least 1 hour, or until doubled in volume. Dough may also be refrigerated for several hours or overnight. Do not punch dough down.
With floured hands, gently pull dough down from the sides of the bowl. Remove, and slice into 5 equal sections. Use immediately, or wrap each section well in plastic wrap (leaving enough room for expansion); place in the refrgierator for up to 4 days, or freeze.
Use a rolling pin to roll each dough section out into a 10-inch circle. Add toppings, and bake in a 500°F oven for 6 to 8 minutes, or until just browned.
Makes enough dough for five 10-inch pizzas or one 14-inch pizza.
From All the Best Pizzas by Joie Warner
Saturday, January 12, 2013
Sourdough Waffles
Overnight Sponge
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
Waffle Batter
All of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda
In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover, and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and the oil or melted butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Heat the waffle iron and brush lightly with oil. Pour the batter onto the waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes,
From King Arthur Flour website
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
Waffle Batter
All of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda
In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover, and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and the oil or melted butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Heat the waffle iron and brush lightly with oil. Pour the batter onto the waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes,
From King Arthur Flour website
Jalebis
2 cups unbleached all-purpose white flour
1 1/2 tablespoons fine-grained semolina
1/4 teaspoon baking powder
2 tablespoons plain yogurt
1 1/4 cups warm water (100°F)
1/2 teaspoon saffron threads, dry-roasted and powdered, divided (1/8 and 3/8 teaspoon)
3 cups sugar
2 2/3 cups water
1 1/2 tablespoons orange flower water
Vegetable oil for deep-frying
Combine the white flour, semolina, baking powder, yogurt and 3/4 cup of the warm water in a glass or ceramic bowl. Mix well with a whisk, and then add the remaining water and 1/8 teaspoon of the powdered saffron and whisk until smooth. Cover with a clean tea towel and set aside in a warm place for 18-24 hours. The batter will ferment slightly and the batter should fall from a spoon in a broad, solid band without breaking.
Combine the sugar, remaing saffron powder, and water in a 3-quart saute pan and place over moderate heat. Stir until the sugar dissolves, then raise the heat to high and boil for 8 minutes. Remove the pan from the heat and stir in the scented water.
Arrange a cake rack resting on a baking tray near the frying area. Heat the oil at a depth of 1 1/2 inches in a large frying pan until it reaches 355°F. While it is heating, pour 1 to 1 1/2 cups batter into a pastry bag or squeeze bottle. To shape the jalebis, squeeze the batter into the hot oil, shaping three-ring connecting spirals or loose double figure-eights, each piece about 2 x 3 inches wide. Fry for about 30 seconds on the first side and 20-30 seconds on the second side or until they turn crisp and just begin to brown. (You will have to turn them the moment you finish shaping them; do not allow the loops to brown.)
Using a slotted spoon, lift the fried jalebis out of the oil and drop them into the hot syrup. With another slotted spoon, submerge them for 15-20 seconds in the syrup to allow the hollow centers to fill with syrup while the outsides remain crisp. (If they soak too long, they will become limp.) Transfer with a slotted spoon to a cake rack to drain. Shape, fry, soak and drain the remaining jalebis. Serve immediately.
Serves about 6 to 8.
From Lord Krishna's Cuisine by Yamuna Devi
1 1/2 tablespoons fine-grained semolina
1/4 teaspoon baking powder
2 tablespoons plain yogurt
1 1/4 cups warm water (100°F)
1/2 teaspoon saffron threads, dry-roasted and powdered, divided (1/8 and 3/8 teaspoon)
3 cups sugar
2 2/3 cups water
1 1/2 tablespoons orange flower water
Vegetable oil for deep-frying
Combine the white flour, semolina, baking powder, yogurt and 3/4 cup of the warm water in a glass or ceramic bowl. Mix well with a whisk, and then add the remaining water and 1/8 teaspoon of the powdered saffron and whisk until smooth. Cover with a clean tea towel and set aside in a warm place for 18-24 hours. The batter will ferment slightly and the batter should fall from a spoon in a broad, solid band without breaking.
Combine the sugar, remaing saffron powder, and water in a 3-quart saute pan and place over moderate heat. Stir until the sugar dissolves, then raise the heat to high and boil for 8 minutes. Remove the pan from the heat and stir in the scented water.
Arrange a cake rack resting on a baking tray near the frying area. Heat the oil at a depth of 1 1/2 inches in a large frying pan until it reaches 355°F. While it is heating, pour 1 to 1 1/2 cups batter into a pastry bag or squeeze bottle. To shape the jalebis, squeeze the batter into the hot oil, shaping three-ring connecting spirals or loose double figure-eights, each piece about 2 x 3 inches wide. Fry for about 30 seconds on the first side and 20-30 seconds on the second side or until they turn crisp and just begin to brown. (You will have to turn them the moment you finish shaping them; do not allow the loops to brown.)
Using a slotted spoon, lift the fried jalebis out of the oil and drop them into the hot syrup. With another slotted spoon, submerge them for 15-20 seconds in the syrup to allow the hollow centers to fill with syrup while the outsides remain crisp. (If they soak too long, they will become limp.) Transfer with a slotted spoon to a cake rack to drain. Shape, fry, soak and drain the remaining jalebis. Serve immediately.
Serves about 6 to 8.
From Lord Krishna's Cuisine by Yamuna Devi
Tuesday, January 8, 2013
Creamy Caramel Sauce
1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract
In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer. Cook the sugar over low to medium heat, watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking.
Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color. Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously. Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla. If there are any bits of hardened sugar, whisk the sauce over low heat until smooth. Serve warm.
The sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat. If the sauce is too thick, it can be thinned by adding a small amount of milk or additional cream.
Makes 1 1/2 cups.
From The Perfect Scoop by David Lebovitz
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract
In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer. Cook the sugar over low to medium heat, watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking.
Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color. Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously. Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla. If there are any bits of hardened sugar, whisk the sauce over low heat until smooth. Serve warm.
The sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat. If the sauce is too thick, it can be thinned by adding a small amount of milk or additional cream.
Makes 1 1/2 cups.
From The Perfect Scoop by David Lebovitz
Lean Chocolate Sauce
2 cups water
1 cup unsweetened Dutch-process cocoa powder
1 cup light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped
Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil. Reduce the heat to very low and simmer for 3 minutes, stirring frequently. Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Serve warm.
The sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Makes 3 cups.
From The Perfect Scoop by David Lebovitz
1 cup unsweetened Dutch-process cocoa powder
1 cup light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped
Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil. Reduce the heat to very low and simmer for 3 minutes, stirring frequently. Remove from the heat and add the chocolate pieces, stirring until melted and smooth. Serve warm.
The sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Makes 3 cups.
From The Perfect Scoop by David Lebovitz
Classic Hot Fudge
3/4 cup heavy cream
1/4 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon salted butter
1/2 teaspoon vanilla extract
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.
Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.
Sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Makes 2 cups.
From The Perfect Scoop by David Lebovitz
1/4 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon salted butter
1/2 teaspoon vanilla extract
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.
Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.
Sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Makes 2 cups.
From The Perfect Scoop by David Lebovitz
Chicken with Rosemary and Lemon Salt
Rosemary and Lemon Salt
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferably gray salt
Freshly ground black pepper
In a bowl, combine the lemon zest, rosemary, salt and pepper, mixing well.
Makes about 6 tablespoons seasoned salt, which will keep in the refrigerator for several days or in the freezer for a month.
Chicken
1 chicken, about 4 pounds
3 tablespoons extra-virgin olive oil
3 tablespoons Rosemary and Lemon Salt
1 or 2 fresh rosemary sprigs
1 1 /2 lemons, cut into chunks
Heat the oven to 425°F (convection) or 450°F (non-convection).
Rinse the chicken inside and out and dry well. Rub the chicken all over with the olive oil, then rub with 3 tablespoons seasoned salt. Tuck the rosemary sprigs and lemon chunks into the chicken cavity.
Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees and continue roasting until the juices run clear when a thigh is pierced with a skewer, 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 15 minutes before serving.
Serves 4.
From Casual Cooking by Michael Chiarello
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferably gray salt
Freshly ground black pepper
In a bowl, combine the lemon zest, rosemary, salt and pepper, mixing well.
Makes about 6 tablespoons seasoned salt, which will keep in the refrigerator for several days or in the freezer for a month.
Chicken
1 chicken, about 4 pounds
3 tablespoons extra-virgin olive oil
3 tablespoons Rosemary and Lemon Salt
1 or 2 fresh rosemary sprigs
1 1 /2 lemons, cut into chunks
Heat the oven to 425°F (convection) or 450°F (non-convection).
Rinse the chicken inside and out and dry well. Rub the chicken all over with the olive oil, then rub with 3 tablespoons seasoned salt. Tuck the rosemary sprigs and lemon chunks into the chicken cavity.
Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees and continue roasting until the juices run clear when a thigh is pierced with a skewer, 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 15 minutes before serving.
Serves 4.
From Casual Cooking by Michael Chiarello
Avocado and Watercress Salad
Onion, Apple, and Soy Sauce Dressing
1/4 cup rice vinegar
1 tablespoon grated sweet onion (use large holes of box grater)
1/4 cup finely grated peeled apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then whisk in oil.
Salad
Onion, Apple, and Soy Sauce Dressing
6 cups watercress (thin stems and leaves only, from 1 large bunch)
1 firm-ripe avocado
Sesame seeds or gomasio
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel the avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
Sprinkle with sesame seeds or gomasio.
From Epicurious/Gourmet
1/4 cup rice vinegar
1 tablespoon grated sweet onion (use large holes of box grater)
1/4 cup finely grated peeled apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then whisk in oil.
Salad
Onion, Apple, and Soy Sauce Dressing
6 cups watercress (thin stems and leaves only, from 1 large bunch)
1 firm-ripe avocado
Sesame seeds or gomasio
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel the avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
Sprinkle with sesame seeds or gomasio.
From Epicurious/Gourmet
Fresh Herb Pasta
4 cups fresh herbs or greens (approximately)
1/2 teaspoon kosher salt or coarse sea salt
2 1/2 cups all-purpose flour
2 large eggs, room temperature
3 to 4 tablespoons cool water
Wash and dry the fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.
Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.
Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.
Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. (You may also choose to do this in a stand mixer, or in a bread machine set on the dough cycle. If using a bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.)
Using a pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.
Makes 6 to 8 servings.
From King Arthur Flour website
1/2 teaspoon kosher salt or coarse sea salt
2 1/2 cups all-purpose flour
2 large eggs, room temperature
3 to 4 tablespoons cool water
Wash and dry the fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.
Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.
Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.
Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. (You may also choose to do this in a stand mixer, or in a bread machine set on the dough cycle. If using a bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.)
Using a pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.
Makes 6 to 8 servings.
From King Arthur Flour website
Basil Oil and Basil Dressing
Basil Oil
Olive oil
Fresh basil leaves
Check the basil leaves and make sure that they are clean and dry. Add the leaves to the oil, making sure they are covered by the oil. Seal and store in a cold place (refrigerator or cold room).
Basil Dressing
2 tablespoons wine vinegar
6 tablespoons Basil Oil
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Black pepper
Sprig of parsley
Whisk the oil and vinegar in a bowl. Add the mustard, salt, and pepper to taste. Mince the parsley and add. Whisk again before serving.
Makes enough dressing for about 4 servings of salad.
From Ballymaloe Seasons by Darina Allen
Olive oil
Fresh basil leaves
Check the basil leaves and make sure that they are clean and dry. Add the leaves to the oil, making sure they are covered by the oil. Seal and store in a cold place (refrigerator or cold room).
Basil Dressing
2 tablespoons wine vinegar
6 tablespoons Basil Oil
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Black pepper
Sprig of parsley
Whisk the oil and vinegar in a bowl. Add the mustard, salt, and pepper to taste. Mince the parsley and add. Whisk again before serving.
Makes enough dressing for about 4 servings of salad.
From Ballymaloe Seasons by Darina Allen
Sunday, January 6, 2013
Potato, Garlic, and Parsley Tourte
Just over 1 lb potatoes, sliced very finely
3 garlic cloves, finely chopped
3 tablespoons finely chopped flat-leaf parsley
Salt, pepper, nutmeg
1 beaten egg and 2 egg yolks
1 cup heavy cream
Heat the oven to 400°F. You will need 14 oz puff pastry, and to roll out two circles, one larger than the other. Grease a cast iron skillet or gratin dish, and line with the larger pastry circle.
In a large bowl, mix the potatoes – which must be sliced very finely or they will not cook through before the crust is perfect – together with the garlic, parsley, and seasoning. Layer them into the skillet or dish, then cover with the puff pastry lid, sealing the edges with a fork, and brushing the top with the beaten egg. Cut a cross in the middle of the lid for the steam to escape, and bake for 50 minutes.
Whip the egg yolks and cream together, remove the pie from the oven, and, with a tiny funnel held in the steam hole, pour in the eggy cream. Please pour slowly, or you will get a geyser of cream that will then lie on top of your crust. If you would rather, you can delicately run the tip of a knife blade around the crust and gently lever up the lid to pour in the cream.
Return to the oven for 10 minutes, then serve hot from the pan.
From The Art of the Tart by Tamasin Day-Lewis
Puff Pastry Dough
1 1/2 cups all-purpose flour
Pinch of salt
3/4 cup unsalted butter
About 2/3 cup cold water
Sift the flour and salt into a mixing bowl. Rub in 2 tablespoons of the butter, working as briskly as you can and using the tips of your fingers only, or process in a food processor. Mix in the water and then gently knead the dough on a floured surface. Wrap it in plastic wrap and refrigerate for 30 minutes. Keep the remaining butter out so that it softens.
Flatten the softened butter into a rectangle 1 inch thick. On a lightly floured surface, roll out the dough into a rectangle three times the length and 1 inch wider than the rectangle of butter. Place the butter in the center of the pastry and then fold over the top and bottom of the dough to cover the butter.
With the rolling pin, press down on the edges to seal in the butter, then give the dough a quarter turn clockwise. Now roll the dough out so that it returns to its original length. Fold over the ends again, press them together with the rolling pin, and give a further quarter-turn clockwise. Repeat the process once more, and then rest the dough in the refrigerator for at least 30 minutes, remembering which way it is facing.
Repeat the rolling and turning process twice more, then refrigerate for a final 30 minutes before using or freezing. If the dough gets warm and buttery at any stage during the process, put it in the refrigerator to chill.
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Saturday, January 5, 2013
Coconut and Tamarind Chutney
2 teaspoons tamarind pulp
4 1/2 ounces freshly grated coconut
3 fresh green chilies
1 tablespoon finely chopped ginger
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
10 curry leaves
Salt
Place the tamarind pulp in a bowl with 1 tablespoon of hot water and break up the tamarind as much as possible with a spoon. Set aside for 20 to 30 minutes, stirring occasionally to dissolve the pulp as much as possible. Sieve the mixture to give 1 tablespoon of thick, tamarind-flavored liquid.
In a blender or food processor, process the tamarind liquid, coconut, fresh green chilies, ginger, and a little salt to give a fine paste. Transfer the mixture to a bowl.
Heat the oil in a frying pan over medium heat. Add the mustard seeds and, as they begin to pop, add the urad dal and curry leaves. Stir fry until the dal turns golden.
Pour the contents of the pan over the coconut mixture and stir well before serving.
From The New Tastes of India by Das Sreedharan
Sambar
1 cup split toor dal
5 1/2 cups water
1/2 teaspoon turmeric
1 tablespoon butter or ghee
1 tablespoon tamarind paste
1/2 cup dried or fresh coconut
2 tablespoons raw sugar
2/3 cup water
4 tablespoons vegetable oil or ghee
1/2 tablespoon black mustard seeds
1/8 teaspoon yellow asafetida powder
1/4 teaspoon fenugreek powder
12-15 curry leaves
1 cup green beans, cut into 1-inch pieces
1 cup carrots, cut into 1/4-inch pieces
2 medium-sized firm ripe tomatoes, cut into quarters
1 tablespoon sambar powder
2 teaspoons garam masala
1 teasoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
2 teaspoons salt
Sort, wash, and drain the toor dal. Place the dal in a bowl, cover with hot water, and soak for 3 to 5 hours. Drain.
Combine the dal, 5 1/2 cups water, turmeric, and butter in pressure cooker. Cover and cook under pressure for 20 to 25 minutes. Remove the pan from the heat and let the pressure drop by itself before removing the lid.
Meanwhile, mix the tamarind paste and dry coconut in 1 cup hot water in a bowl. Let soak for 20 minutes, then put in blender with sugar. Blend at high speed until smooth.
Heat 4 tablespoons oil or ghee in a heavy, large saucepan over moderate heat. When it is hot, stir in the black mustard seeds and fry until the mustard seeds turn gray and sputter and pop.
Add the asafetida, fenugreek, and curry leaves, then immediately add the vegetables and spices. Stir fry for about 10 minutes. Pour in the tamarind and coconut puree, partially cover, and gently cook for 10 minutes or until the vegetables are tender.
Add the dal and the salt and simmer, stirring, for 5 minutes.
From Lord Krishna’s Cuisine by Yamuna Devi, with a few minor changes
(Besides the green beans and carrots suggested in this recipe, try broad beans, radishes, fennel root, kohlrabi, parsnip, cauliflower, summer or winter squash, eggplant, snow peas, or lima beans.)
(Besides the green beans and carrots suggested in this recipe, try broad beans, radishes, fennel root, kohlrabi, parsnip, cauliflower, summer or winter squash, eggplant, snow peas, or lima beans.)
Iddlis
1 cup basmati rice
1/2 cup urad dal
1 cup warm water
1 teaspoon salt
Scant 1/4 teaspoon baking soda
Vegetable oil or melted ghee for brushing the molds
Place the rice in a bowl with water. Wash, rubbing the grains between your palms and changing water as it becomes cloudy, until the water is almost clear. Drain rice and add 3 cups water. Repeat the process with the dal. Soak for 6 to 8 hours, or overnight.
Drain the rice. Place in a food processor and process until it resembles coarse cornmeal. Add a scant 1/2 cup of warm water and continue to process for 1 minute. Scape down the sides of the work bowl, and process for 3 to 4 minutes more. Scrape the rice puree into a 2-quart glass or ceramic bowl. Place the drained dal into the food processor, add a scant ½ cup of warm water, and process in the same way as the rice, for 3 to 4 minutes or until the puree is light and airy.
Combine the dal with the rice, add the salt, and mix well. Cover with plastic wrap and set aside in a warm place for 12 to 36 hours. When the batter has expanded in volume and is covered with bubbles, it is ready.
Gently stir the batter to remix, then test consistency. Place 1 1/2 tablespoons batter in an oiled iddli mold. It should spread out slowly and be thick enough not to fall through the perforations. If necessary, add 1 to 2 tablespoons water or self-rising flour to reach the desired consistency. Just before steaming, gently fold the baking soda into the batter.
Oil the iddli molds. Heat 1 inch of water in a large pot. Place 2 to 3 tablespoons of batter in each small iddli mold. Assemble the tiered rack and place it in the pot. Cover securely and steam for 12 to 15 minutes, or until a toothpick inserted into an iddli comes out clean. Remove the rack, disassemble, and ease the iddlis out with a rubber spatula. Repeat process with remaining batter, adding more water to the pot as necessary. Iddlis keep well for 1 to 2 days refrigerated, or for up to a month frozen. To reheat, line a steaming basket with a napkin and steam, covered, for about 10 minutes.
From Lord Krishna’s Cuisine by Yamuna Devi
Thursday, January 3, 2013
Buttermilk Oatmeal Bread
1 cup boiling water
1/3 cup old-fashioned rolled oats
1 1/2 teaspoons rapid-rising or active dry yeast
2 tablespoons butter or shortening
2 tablespoons butter or shortening
2 tablespoons sugar
1 teaspoon salt
2 tablespoons buttermilk powder or dry milk powder
1/3 cup whole wheat flour or high-fiber hot cereal, ground in food processor
2 1/3 cups bread flour or all-purpose flour
Pour the water into a large bowl and add the rolled oats. Let stand for 15 minutes, until the mixture has cooled to warm, between 105° and 115°F. Add the yeast; let stand 5 minutes, until the yeast begins to bubble. Stir in the butter, sugar, salt, milk powder, and whole wheat flour. By hand or in a stand mixer, beat until a smooth dough forms. Cover, and let stand for 15 minutes. Slowly add the bread flour, and beat until a stiff dough forms. Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover, and let rise until doubled, about 1 hour.
Pour the water into a large bowl and add the rolled oats. Let stand for 15 minutes, until the mixture has cooled to warm, between 105° and 115°F. Add the yeast; let stand 5 minutes, until the yeast begins to bubble. Stir in the butter, sugar, salt, milk powder, and whole wheat flour. By hand or in a stand mixer, beat until a smooth dough forms. Cover, and let stand for 15 minutes. Slowly add the bread flour, and beat until a stiff dough forms. Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover, and let rise until doubled, about 1 hour.
Lightly grease a baking sheet or cover it with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, onto the pan. Cover and let rise in a warm place until almost doubled, about 1 hour. Heat the oven to 375°F. To glaze, brush the loaf with the egg white, and sprinkle with rolled oats. Bake 35 to 45 minutes, until a wooden skewer inserted into the loaf comes out clean and dry. Remove from the pan and cool on a wire rack.
From Whole Grain Breads by Machine or Hand by Beatrice Ojakangas
Acme Bread Company Baguettes
Scrap Dough
(15 minutes mixing, 3 hours fermenting, refrigerate overnight)
1/4 teaspoon instant yeast
1/2 cup water, between 110° and 115°F
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
Sprinkle the yeast over the warm water in a glass measure, stir, and let it stand for 5 to 10 minutes. Mix the flour and salt in a bowl and add 1/3 cup of the yeasted water (reserve the rest for the poolish). Knead this soft dough until smooth, about 5 minutes. Cover it tightly with plastic wrap. Let ferment at room temperature for about 3 hours, then refrigerate overnight.
Poolish
(0vernight/12 hours fermenting)
1 tablespoon yeasted water from scrap dough recipe
1 cup unbleached all-purpose flour
2/3 cup lukewarm water
Add 1 tablespoon of yeasted water from scrap dough recipe to the flour, then beat in the lukewarm water. This will be a very gloppy batter. Cover the poolish with plastic wrap and let it ferment at room temperature overnight (for 12 hours), or until the bubbles are popping and the top is just starting to wrinkle and foam.
Dough
(about 6 hours total, mixing, proofing, and baking)
2 1/4 cups all-purpose flour
1/4 teaspoon instant yeast
3/4 cup plus 2 tablespoons lukewarm water
Fermented poolish
Fermented scrap dough
1 3/4 teaspoons salt
Mix the flour and yeast together in the bowl of a stand mixer. Pour the water into the poolish, stir to loosen it, and pour it into the flour mixture. With a wooden spoon or your hand, mix the dough just until roughly combined. Mix the dough on low speed with the dough hook, just until the dough comes together on the hook, about 1 minute. Cover the bowl with plastic wrap and let it rest (autolyse) for 15 to 20 minutes.
(20 minutes mixing, resting)
Break up the scrap dough into smaller pieces and add it along with the salt to the autolysed dough. Mix the dough on low to medium speed until it is smooth and strong and cleans the bowl, about 10 minutes.
Place the dough in a container at least 3 times its size and cover it tightly with plastic wrap. Let it ferment until light and bubbly and about doubled in bulk, about 3 hours. Turn the dough 3 times in 20-minute intervals. (To turn the dough, sprinkle the top of the dough and the work surface with flour and scrape the dough out onto the work surface. Sprinkle with flour again, then gently spread the dough out, trying not to deflate the bubbles. Fold it up into a tight bundle by folding the left side into the center, followed by the top, the right side, and then the bottom. Turn the dough over so that the smooth side is up, and fold it in half again if it still feels loose. Place it, smooth side up, back into the container and cover tightly again.) Turn the dough a fourth time if you think you did not knead it enough. Then, leave the dough undisturbed for the remaining time.
Cut the dough in half. Shape into stubby cylinders. Lightly sprinkle the pieces with flour and cover them with plastic wrap. Let them rest until puffy with gas and very soft, about 30 minutes.
(30 minutes proofing)
Shape the baguettes, cover them with plastic wrap, and let proof on floured surface about 30 to 45 minutes.
(30 to 45 minutes proofing)
Heat oven to 450°F.
Place the baguettes floured side up in the troughs of a couche or baguette pan, and loosely cover with with plastic or a flap of the couche. Let proof until dough is very light, well expanded, and slowly springs back when gently pressed with a floured finger, 30 to 60 minutes.
(30 to 60 minutes proofing)
If couche was used for proofing, transfer baguettes to parchment. Make 3 angled cuts down the length of the baguette, being sure to overlap the cuts. Place pan in oven or slide parchment onto baking stone. Bake until the edges of the cuts are dark brown and whole bread is golden brown, 30 to 35 minutes. Remove from oven and let cool completely on a rack.
(30 minutes baking)
From Artisan Baking by Maggie Glezer
Sourdough Popovers
1 cup milk
3 large eggs
1/2 cup sourdough starter, fed or unfed
3/4 teaspoon salt
1 cup all-purpose flour
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
Heat a muffin or popover pan in the oven while it's preheating to 450°F.
Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
Remove the popovers from the oven and serve immediately.
Makes 6 popovers. The recipe can be doubled to make 12.
From King Arthur Flour website
3 large eggs
1/2 cup sourdough starter, fed or unfed
3/4 teaspoon salt
1 cup all-purpose flour
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
Heat a muffin or popover pan in the oven while it's preheating to 450°F.
Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
Remove the popovers from the oven and serve immediately.
Makes 6 popovers. The recipe can be doubled to make 12.
From King Arthur Flour website
Rustic Loaf
Sponge (begin the night before)
1 1/4 cups bread flour
2 tablespoons whole wheat flour
1 tablespoon yellow cornmeal
1 tablespoon semolina flour
1/4 teaspoon instant yeast
1 cup water, chlorine-free
Dough
3 1/2 cups bread flour
1 tablespoon kosher salt
1 tablespoon granulated sugar
1/4 teaspoon instant yeast
1 cup plus 3 tablespoons water, chlorine-free
Mix sponge ingredients, and leave out in a covered bowl overnight or for about 8 hours.
1 1/4 cups bread flour
2 tablespoons whole wheat flour
1 tablespoon yellow cornmeal
1 tablespoon semolina flour
1/4 teaspoon instant yeast
1 cup water, chlorine-free
Dough
3 1/2 cups bread flour
1 tablespoon kosher salt
1 tablespoon granulated sugar
1/4 teaspoon instant yeast
1 cup plus 3 tablespoons water, chlorine-free
Mix sponge ingredients, and leave out in a covered bowl overnight or for about 8 hours.
Stir down the sponge. In a stand mixer with a dough hook, combine the sponge and the dough ingredients; mix for about 10 minutes.
Move the dough into a large, oiled bowl. With wet or oiled hands, reach under one end of the dough and stretch it out, then fold it back onto the top of the dough. Do this from the other end, then from each side. Then flip the entire mass of dough over and tuck it into a ball. Cover the bowl with plastic wrap or a damp tea towel and let it sit for 10 minutes, then repeat the stretch and fold process three more times, covering the bowl and letting the dough rest for 10 minutes each time.
Cover the bowl and allow the dough to rise for a few hours.
Deflate the dough gently, cut in in half, and form into 2 long loaves. Place them, seam-side-down, on a cornmeal-dusted baking sheet. Cover lightly with a damp tea towel. Let rise a second time until puffy and about 30% to 40% larger, about 1 hour. Don't let them rise too much, since they will rise some more in the oven and, if overproofed initially, the loaves will collapse as they bake.
Heat the oven to 475°F. Make several 1/4- to 1/2-inch slashes or crosshatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or deflate, generally the heat of the oven will help it spring back.
Using a clean mister, spritz the loaves with water. Spray some water into the oven, and place the bread on the lowest rack.
After 10 minutes, lower the heat to 425°F and continue to bake until well-browned, about 20 more minutes. Allow the loaves to cool in the oven; when the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaves inside.
Move the dough into a large, oiled bowl. With wet or oiled hands, reach under one end of the dough and stretch it out, then fold it back onto the top of the dough. Do this from the other end, then from each side. Then flip the entire mass of dough over and tuck it into a ball. Cover the bowl with plastic wrap or a damp tea towel and let it sit for 10 minutes, then repeat the stretch and fold process three more times, covering the bowl and letting the dough rest for 10 minutes each time.
Cover the bowl and allow the dough to rise for a few hours.
Deflate the dough gently, cut in in half, and form into 2 long loaves. Place them, seam-side-down, on a cornmeal-dusted baking sheet. Cover lightly with a damp tea towel. Let rise a second time until puffy and about 30% to 40% larger, about 1 hour. Don't let them rise too much, since they will rise some more in the oven and, if overproofed initially, the loaves will collapse as they bake.
Heat the oven to 475°F. Make several 1/4- to 1/2-inch slashes or crosshatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or deflate, generally the heat of the oven will help it spring back.
Using a clean mister, spritz the loaves with water. Spray some water into the oven, and place the bread on the lowest rack.
After 10 minutes, lower the heat to 425°F and continue to bake until well-browned, about 20 more minutes. Allow the loaves to cool in the oven; when the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaves inside.
Store, cut side down, on a counter (do not cover).
From King Arthur Flour website, with a few changes
Maple and Vanilla Granola
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup ground flax seeds or 1 cup high-fiber hot cereal, if desired
1 cup sliced almonds
1/3 cup (packed) golden brown sugar (or 1/3 cup maple sugar, or a mixture of brown and maple sugars)
1/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup maple syrup
4 teaspoons vanilla extract
Position rack in middle of oven and heat to 300°F. Lightly oil large baking sheet. Mix next 5 ingredients in large bowl. Combine oil and maple syrup in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)
Makes about 8 cups.
From Epicurious/Bon Appetit, with some changes
4 cups old-fashioned oats
1/2 cup ground flax seeds or 1 cup high-fiber hot cereal, if desired
1 cup sliced almonds
1/3 cup (packed) golden brown sugar (or 1/3 cup maple sugar, or a mixture of brown and maple sugars)
1/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup maple syrup
4 teaspoons vanilla extract
Position rack in middle of oven and heat to 300°F. Lightly oil large baking sheet. Mix next 5 ingredients in large bowl. Combine oil and maple syrup in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)
Makes about 8 cups.
From Epicurious/Bon Appetit, with some changes
Wednesday, January 2, 2013
World Peace or Korova Cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F. Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Makes about 25 to 30 cookies.
From Paris Sweets by Dorie Greenspan, and Smitten Kitchen blog
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F. Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Makes about 25 to 30 cookies.
From Paris Sweets by Dorie Greenspan, and Smitten Kitchen blog