Archive for September, 2013

Falafel – A small batch

falafel

1   8 oz. can chickpeas or garbanzo beans
1/2 an onion, chopped
1 clove garlic, chopped
1 tablespoon parsley, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon flour
1/2 teaspoon salt
1 tablespoon tahini
pepper
oil, for frying

Combine all ingredients listed, except the oil, in a food processor, until a paste is formed

Refrigerate for a minimum of 1 hour before forming patties
(These are traditionally formed into balls and deep fried. If you follow my blog, you know I don’t deep fry. So, form these into small patties and shallow fry until golden brown.)

Tahini Sauce
1/4 cup tahini
1 clove garlic, grated
1 tablespoon lemon juice
3 – 4 tablespoons water (add 1 at a time, you may not need it all to get the desired consistency)
salt

Combine, mix well, and set aside

Build your sandwich by adding 3 or 4 falafel patties, your favorite assortment of veggies, and the tahini sauce to a freshly baked pita.

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September 29, 2013 at 4:14 pm Leave a comment

Pita – A small batch

pita

1 1/2 cups flour (plus more for rolling out dough)
1 teaspoon yeast
1 teaspoon honey or sugar
pinch salt
3/4 cup warm water

Preheat oven to 500° F

Mix all the ingredients together
dump dough onto well-floured counter
knead for 10 minutes

Divide into six even pieces
roll each piece into flat disk (the dough is sticky, flour as needed)*
place on well-oiled sheet pan or parchment paper
cover with a kitchen towel and let rise for 45 minutes

Bake for 10-12 minutes

* Do not over roll the pita breads. You need a very light touch so as to not over work the dough, to insure that the bread puffs, and forms the classic pita pocket.

September 29, 2013 at 10:33 am Leave a comment

Bánh mì

banh mi

aka Vietnamese Sandwich

Bánh mì is the Vietnamese term for all kinds of bread, but more specifically the baguette, which was introduced by the French during its colonial period in Indochina. It has become associated with a sandwich made with meats, fish, or pâté, and pickled vegetables.

16 ounces meat, sliced thin (these were made with pork, but chicken works too)
oil for frying
assorted pickled vegetables
French bread

Marinade
2 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon chili garlic paste
1 teaspoon sesame oil
1 clove garlic, grated

Prepare the marinade and pour over the sliced raw meat
Coat well, refrigerate, and let stand for one hour

Heat oil in a large pan
cook the meat over high flame until well browned and cooked through

Assemble your sandwiches, garnish with cilantro, and enjoy!

September 15, 2013 at 12:50 pm Leave a comment

Asian-Style Pickled Vegetables

pickled

2 cups assorted vegetables, sliced long and thin

Pickling liquid
2/3 cup vinegar
1 cup water
1/3 cup sugar
1 tablespoon salt

Heat the pickling liquid until simmering and pour over sliced, jarred vegetables. Cover and let stand for a minimum of 1 hour.

September 15, 2013 at 12:45 pm Leave a comment


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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook