Posts filed under ‘Popular Ethnic Dishes’

Texas Toast – A small batch

toast

If I had known that Texas Toast was garlic bread made with thick-cut mushy white bread, I would have made it a long time ago.

2 slices thick-cut white bread
2 tablespoons unsalted butter
1 teaspoon granulated garlic
pinch of salt (but only if you use unsalted butter)
pinch of cayenne (to taste)
pinch of dry oregano

If you prefer your toast cheesy (I don’t) you can sprinkle Parmesan cheese on one, or both side, before toasting

Melt butter with garlic and spices in the microwave for 30 seconds
brush one side of the bread slices liberally
brown in a hot skillet
once toasted, flip and coat the second side

Serve hot

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May 6, 2019 at 7:56 pm Leave a comment

Spaetzle – A small batch

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1 cup AP flour
1/2 cup milk or water (approx.)
2 eggs
pinch of salt and pepper

Whisk all the ingredients together until smooth

Form the dumplings using a spaetzle maker, or a sieve/colander with large holes. I use a slotted spoon, pushing the dough through the holes with another spoon or rubber scraper.

Cook in boiling water for about 1 minute after the spaetzle begin to float.

Drain well
serve hot, tossed with butter, and a little salt

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April 22, 2019 at 9:14 pm Leave a comment

Chocolate Caramel Matzoh Crunch – A small batch

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This sweet treat which is taking the internet by storm this Passover season, is a riff on Christmas Crack but with matzoh, obviously. And per the interwebz can easily be altered for the Kosher or vegan cooks among us.

3 sheets unsalted matzohs
1/2 cup unsalted butter
1/2 cup firmly-packed brown sugar
big pinch of kosher salt
1/2 teaspoon vanilla extract
3/4 cups bittersweet chocolate chips
1/2 cup toppings, which are optional (chopped nuts, sprinkles, sesame seeds, coconut, drizzled white chocolate)

Line a rimmed 11×17 baking sheet with foil

Preheat the oven to 350ºF

Place the matzoh in the lined baking pan, breaking extra pieces as necessary to fill in any spaces

In a 3-4 quart saucepan, melt the butter and brown sugar together
cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil
boil for 3 minutes, stirring constantly
remove from heat, add the salt and vanilla, and pour over matzoh
working quickly, spread the caramel with a heatproof spatula

Put the pan in the oven
bake for 15 minutes
keep an eye on it and do not let the caramel brown or burn

Remove from oven and immediately sprinkle with chocolate chips
let stand for a few minutes, then spread the melted chips with an offset spatula

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Then sprinkle the melted chocolate with the preferred topping

Let cool completely, the break into pieces, storing in an airtight container until ready to serve.

April 8, 2019 at 9:38 pm Leave a comment

Babka

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So much easier than you’d think. And next time I’m doubling this recipe to see how that works, since I got so many requests for samples.

This dough can be made by hand, but I recommend using a stand mixer if you have one. Makes 2 loaves.

3 cups AP flour
1/3 cup sugar
1 packet yeast
3 eggs, divided (one egg to be used for the egg wash)
1/4 cup + 2 tablespoons warm milk
1/2 teaspoon vanilla extract
8 ounces unsalted butter, softened (1 stick)
1 teaspoon kosher salt

Combine flour, sugar, and yeast
add 2 eggs, milk, and vanilla
mix until the ingredients come together, 2 to 3 minutes
(if the mixture is too dry and crumbly, add a splash of milk or water)

Add butter, 1 tablespoon at a time
allow each piece of butter incorporate before adding the next
add salt
mix until combined, about 3 minutes
dough should be smooth and elastic, pulling away from the sides of the bowl
(if dough does not pull away from the bowl, add more flour, 1 tablespoon at a time)

Place dough in a greased bowl
cover and let rise until doubled, about 1 1/2  hours
once dough has risen, refrigerate for 30 minutes
(this dough can be made ahead and refrigerated overnight)

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Chocolate filling
4 ounces semisweet chocolate
4 tablespoons (1/4 cup) unsalted butter
1/4 cup + 2 tablespoons confectioners’ sugar
2 tablespoons unsweetened cocoa powder
pinch kosher salt

In a microwave-safe bowl, melt chocolate and butter for a minute on high
when chocolate butter mixture is melted whisk until smooth
then whisk in confectioners’ sugar, cocoa, and salt
let cool to room temperature before using

Brown sugar cinnamon filling
1/2 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour
4 tablespoons (1/4 cup) unsalted butter, melted
2 teaspoons water
1/2 cup chopped nuts, optional
1/2 cup raisins, optional

Combine the ingredients and mix well to combine
set aside and let cool to room temperature

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Spray 2 loaf pans with cooking spray or line with parchment paper

Punch dough down and work for a few turns on a floured surface
divide dough in half
roll half of dough into a 16 x 12-inch rectangle
brush edges of dough with egg wash
spread each rectangle with half of desired filling
leaving approximately a 1-inch border on long sides of dough
roll the dough jelly-roll style on a short side
press edge to seal
with a sharp knife, cut roll in half lengthwise
twist dough pieces around each other, and place in prepared pan, cut sides up
now do the second half of the dough

Place prepared pans on a baking sheet
cover loosely with a kitchen towel
let rise until doubled in size, about an 1 to 1 1/2 hours

Preheat oven to 350°F
bake for 30 minutes
then tent with foil
bake 30 minutes more

Allow loaves to cool before slicing.

March 6, 2019 at 5:01 pm Leave a comment

Butter Chicken – A small batch

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aka Murgh Makhani

The basic differences, that I can tell, between this recipe and tikka masala is that murgh makhani uses butter/ghee in the recipe, while yogurt is used in the base of the marinade for tikka masala. Either way you go, they both create a tasty sauce to mop up with freshly made flat breads.

2 chicken breasts, skinless and boneless
1  8 ounce can tomato sauce
1 onion, diced
1 inch fresh ginger, grated
2 cloves garlic, grated
1 tablespoon oil
1 tablespoon ghee or butter
1 teaspoon garam masala or prepared curry
chili powder, to taste (or 1/2 teaspoon paprika)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream

Heat a large skillet over medium-high heat
add the oil, butter, and onions and cook onions down until lightly golden
add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn

Add the chicken and spices, stir to coat well
add tomato sauce and combine
cook for 5-6 minutes or until everything is cooked through.

Add the heavy cream and simmer for 8-10 minutes stirring occasionally

Serve with rice or with freshly made naan or roti paratha.

March 5, 2019 at 8:25 pm Leave a comment

Beef with Rice Noodles

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aka Beef Chow Fun

Marinade
2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry, Mirin, or seasoned rice wine vinegar)
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch

1 pound beef flank steak (sliced thin across the grain)
8 ounces fresh baby corn (optional)
1/2 onion, sliced thin or 1 bunch scallions, sliced
2 garlic cloves, minced
1 pound fresh rice noodles aka hor fun (but prepared dry noodles work too)
oil, for sauteing
1 tablespoon Chinese black bean sauce
1 tablespoon oyster sauce
soy sauce (to taste)

Marinate the sliced beef for a minimum of 15 minutes

Rinse and drain the hor fun in warm water to separate the noodles

Once the beef is done marinating, heat a large skillet
add 1 tablespoon of oil
when the oil is hot stir fry the beef in batches until brown

Stir in the black bean sauce and stir fry for another 30 seconds
remove to a bowl and set aside

Add more oil if needed
when the oil is hot, add the onions and garlic
stir fry until aromatic
remove to a bowl and set aside

Add the hor fun and stir fry for 1 minute.

Add the baby corn and quickly cook for another 30 seconds

Return the beef, onions, and any accumulated juices along with the oyster sauce into the wok and stir fry with the noodles for 1 or 2 minutes
taste and add more soy sauce or salt to adjust the seasonings

February 22, 2019 at 8:33 pm Leave a comment

Lemon Yogurt Cake

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Lots of recipes for this cake online these days. I’ve simplified and tweaked my mother’s original French recipe. “How so?’ you ask. I’ve lessened the amount of sugar, feel free to add up to a cup. I chose not to glaze it. And I did not separate the eggs, beating the whites to stiff peaks, folding them into the rest of the batter. I like the texture as baked here.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup plain yogurt
2/3 cup sugar
3 eggs
zest of one lemon
juice of one lemon
1/2 teaspoon vanilla
1/2 cup oil

Preheat oven to 350°F

Combine flour, baking powder, and salt
in another bowl whisk together yogurt, sugar, lemon juice, lemon zest, vanilla, and oil
add wet ingredients to the dry and stir until well combined

Pour batter into to greased loaf pan
bake for 50 minutes, or until a toothpick inserted into the center of loaf comes out clean

Allow to cool in the pan for 10 minutes
then transfer to a rack to completely cool to room temperature

January 30, 2019 at 6:00 pm Leave a comment

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