Rosemary-Garlic Potato Bread

Sorry for the hiatus, been kind of lazy lately in updating my posts. I do have a bunch of good recipes lined up though, so keep checking back over the next couple weeks!

I've always loved potato bread growing up, for its soft and fluffy texture and slightly sweet taste, much better than white bread. Potatoes interact very well with yeast, and add a moistness (sugar from the potato starch allows the bread to hold moisture) and lightness to bread that flour alone cannot achieve. As with all homemade breads, this takes a good while to see through from start to finish, so leave this for a lazy weekend activity.

Active prep time: 50 min
Inactive prep time: 2 1/2 hr
Cook time: 40 min
Servings: 1 loaf, ~12 slices

Ingredients:
2 teaspoons instant yeast
1 tablespoon white sugar
1 1/2 teaspoons salt
2 tablespoons butter
1 1/4 cups water
3 cups bread flour
1/2 cup instant roasted garlic mashed potato flakes
1 Tbsp fresh rosemary, roughly chopped

Equipment:
2 mixing bowls
Loaf pan or baking sheet

Preheat an oven to its 'warm' setting (170 deg) and then turn off. Take 1/2 cup of the water needed and heat until warm about 110-115 degrees F. Mix this with the yeast and the sugar in a mixing bowl. Place in the warmed oven for 10-15 minutes, allowing the yeast to activate, resulting in bubbling at the surface.



While the yeast is proofing, mix together 2 cups of flour needed and the 1/2 cup instant mashed potato flakes in the second mixing bowl, and set aside. Melt the butter, salt and remaining water (3/4 cup) to 110-115 degrees, and add to the first yeast mixture. Then add the flour/instant mashed potato flakes to the liquids. Mix to incorporate the ingredients, and transfer to a flat, floured surface. Knead the dough for 10-15 minutes, adding up to a cup of bread flour, little by little, as the dough takes up flour from the flat surface. I think I ended up using a total of ~2.5 cups of bread flour. After kneading, the dough should be slightly tacky (think post-it note); mold into a rounded shape, and place in a greased or oiled mixing bowl, smooth side up.


pre-kneading


ready for rising

Cover the bowl with greased/oiled saran wrap, or a moist towel, and place in the warm oven (you may have to rewarm the oven by this point). Keep the door closed, and allow the dough to rest for 1 1/2 hours. Once it has risen, punch dough down and let rest 5 minutes. Then, place the dough in a loaf pan or, if you want to make a free-form bread, re-round the dough and place back into the mixing bowl. Back into the warm oven, and allow to rise again, for about 45 minutes. When the dough has risen appropriately, it should resemble something close to the Stay Puft Marshmallow Man from Ghostbusters.


see the resemblance?

If baking free-form, GENTLY transfer the risen dough to parchment paper, taking care not to deflate the air bubbles. Bake for 40 minutes, and let cool somewhat before slicing.

Can't really beat some warm, homemade potato bread with a little butter spread on top!

Almond Plum Pie

In Part 2 of this dinner/dessert combo meal, I bring you Almond Plum Pie. Plums are a late spring/summer fruit, which means now is the perfect time to find some ripe and supersweet plums. Since they can be on the tart side even when sweet, the shortbread crust and sweet almond filling help balance the flavors.

Prep time: 1 hr
Inactive prep time: 30 min
Cook time: 1 hr 15 min
Servings: 1 9-in pie (8 servings)

Ingredients:
Crust:
10 Tbsp unsalted butter, room temperature and sliced
3/4 cup confectioner's sugar
1 egg
1 tsp vanilla extract
3/4 tsp salt
1 3/4 cup all-purpose flour

Filling:
1 1/2 cup sliced almonds (with skin), plus 1/4 cup for garnish
6 Tbsp unsalted butter, room temperature and sliced
1 cup confectioner's sugar
1/2 tsp ground cinnamon
1 egg
1 lb black and/or red plums (~4)

Equipment:
Mixing bowl
Sharp paring knife
9 in springform or tart pan
Food processor
Plastic spatula

The original recipe called for Italian, or prune, plums, but I could only find "black" and "red" plums at the grocery, and I have no idea whether they're Italian or Japanese or some other breed. I think they are actually Japanese since they are clingstone plums (meaning the fruit flesh clings to the pit), but whatever. I got a mix of the two - while I prefer the taste of the black plums because they are more sweet and less tart, I like the coloring of the red plums, whose flesh is tinged red near the skin. Pick plums that are ripe but not overly mushy, or else you'll have a really fun time trying to slice and pry them from their pits...



alternating black and red plums

Combine the butter and sugar in a food processor until creamy. Add the egg, vanilla, and salt and pulse to combine. Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough, as overprocessing can make the dough tough.

Press dough into the bottom and up the sides of a 9-inch springform pan to form a thin, even layer, using waxed paper to smooth. Freeze crust while you prepare the filling.

For the filling, pulse 1 1/2 cups almonds in a food processor until very finely ground (take care not to overprocess the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended.

Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining 1/4 cup almonds and place in the freezer for 30 minutes.

almonds are processed until fine, then combined with filling and spread evenly over the plums

Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, about 1 hour 15 minutes. If the crust begins to overbrown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely.

The pie should stay good in the fridge for 2-3 days. It freezes well, so if you can't finish the whole thing, freeze the unused portion for up to 2 weeks and defrost on the countertop or in the fridge for about an hour. For those of you around the city who are itching to try these foods, I do have a few slices left in my freezer...

Ribeye Steak with Bacon Mushroom Gorgonzola Rigatoni

This meal is a two-part entry, a dinner and dessert combo that I stumbled upon separately and that I later realized pair perfectly with each other. I'll post the dessert entry sometime within the next few days.

I think of this entree as a casual elegant meal that's pretty affordable (probably ~$25-30 for 4 people), and I definitely capitalized on Trader Joe's 2 (3) Buck Chuck Sauvignon to save on wine costs. I really don't even think you would taste that much of a difference if you used a $15 wine vs. this $3 wine. Awesome!

Prep time: 15 min
Cook time: 40 min
Servings: 4

Ingredients:
3 slices bacon
1 lb ribeye steak, about 1 inch thick
Salt and pepper, to season
1 8-10 oz container of cremini (baby bella) mushrooms
1/2 cup thinly sliced shallots
1 1/2 tsp minced garlic (1 large clove)
1/2 tsp minced fresh rosemary
1/2 tsp minced fresh thyme
1/2 cup dry white wine
1 Tbsp all purpose flour
1 cup beef broth
6 oz Gorgonzola, crumbled
2/3 cup heavy cream
2/3 of a 1 lb box of rigatoni
Chopped chives, for garnish

Equipment:
Medium-large cast iron or heavy-bottomed skillet
Tongs
2 sharp paring/chef's knives (one for meat and one for vegetables/herbs)
Large pot
Colander

It would probably be best to prep all your ingredients before cooking so that you can have them ready and handy to throw into the pot once you start cooking. So slice those mushrooms, mince that garlic and herbs, and trim the fat on the outside of the steak.



Bring a large pot of water to a boil, and cook rigatoni to be al dente, about 10 minutes. Drain and transfer to a serving plate; drizzle pasta with olive oil and toss lightly to prevent pasta from sticking together as they dry. Meanwhile, place room-temperature bacon in skillet and turn the stove to medium-low heat. Fry bacon until crispy, turning occasionally, about 7-8 minutes. Remove the bacon and drain on paper towels, leaving the rendered bacon fat in the pan. Turn the heat to high.


fry, my pretties!

When hot, add the steak and season with salt and pepper. For a medium steak at 1 in thick, cook for 3-4 min on both sides. Remove and transfer to a plate, tent with foil, and allow meat to rest.



To the skillet, add the mushrooms, salt, and pepper and cook, stirring occasionally, until mushrooms are softened and their liquid has evaporated. Add the shallots, garlic, rosemary and thyme and cook, stirring, for 2 minutes. Add the wine and cook until nearly completely reduced. Sprinkle with the flour and stir to combine. Cook for 1 minute. Add the broth and cook, stirring to release any browned bits on the bottom of the pan, and cook until reduced by half, about 5 minutes. Add the cheese and cream to the pan and cook until the cheese is melted and the sauce is creamy, 2 to 3 minutes.


looks tasty even without the cheese and cream

When the sauce has been cooked down to desired consistency, spoon over rigatoni. Slice rested steak, and place over pasta. Sprinkle chives for garnish and serve immediately.

YUMMM!!!!

Lemon Ricotta Pancakes with Fresh Raspberries

As an addendum to my last post on gyros, I faced a situation yesterday in which I had to clean out the perishable food in my fridge, including some leftover gyro materials and sides from this entry's meal. Enter the breakfast gyro bomb, with a toasted flatbread pita encasing gyro meat, bacon, eggs, tomato, onions, hot sauce, and tzatziki sauce. absolutely delicious! leftovers sandwiches are the best.

But let's focus on some lemon ricotta pancakes. I've only had buttermilk pancakes before, or whatever Aunt Jemima and Bisquick puts in a box, so I thought this might be an interesting spin. The result of using ricotta vs. buttermilk or milk is, in my opinion, a lighter, more airy final product that's great for the summer months. Add some lemon curd (essentially like that lemon custard you find in pies, yumm) and fresh raspberries on top, and some bacon and eggs on the side, and we are talking some serious breakfast eats.


you can find this in the jam/preserves section of larger or more upscale grocery stores


Prep time: 15 minutes
Cook time: 15 minutes
Servings: 10-12 medium pancakes

Ingredients:
3/4 cup all purpose flour
1 Tbsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
2 generous Tbsp sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced completely
Butter or cooking spray
1/2 jar (5-6 oz) lemon curd
1 half-pint container fresh raspberries
Confectioners sugar, for garnish

Equipment:
2 Mixing bowls
Whisk
Griddle or pan with large cooking surface
Small sauce pan

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined (overmixing will cause the pancakes to be dense and flat). Let batter rest for a few minutes, or overnight.

Turn the stovetop to medium heat, and brush the hot griddle with butter. For each pancake, pour approximately 1/3 cup measure of the batter on the griddle and cook on both sides until light golden brown.

mmm look out airy that batter is. followed by pancake mountain!

Warm lemon curd into a small saucepan over low heat. Alternatively, microwave on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

Homemade Gyros

Gyros from a cart, with meat carved off of the meat log roasting in the back of the truck, are greasy awesomeness wrapped in tin foil. Probably the best I've had is from Rafiqi's truck around midtown, but I won't always be able to make the trek for some midtown street grub. Enter Alton Brown and all that is his geniusness, and we can attempt to make gyros in our very own home!

I've made this now twice, once using all ground lamb, and once using 1/2 lamb and 1/2 turkey or veal or some white meat I forget. Beef would also work well, but use whatever meat you like; less lamb if you don't like that gamey taste (although it doesn't taste that gamey at all even using all lamb).

Prep time: 25 min
Cook time: 1 hr 15 min
Rest time: 15-20 min
Servings: 5 gyros

Ingredients:
2 pounds ground lamb or other ground meat of choice
1 medium onion, chopped
1 Tbsp minced garlic
1 Tbsp dried marjoram
1 Tbsp dried rosemary
2 tsp salt
1/2 tsp black pepper
5 flatbread pitas
1 tomato, chopped
Thinly sliced onions

Tzatziki sauce:
1 7-oz container Greek yogurt
1/2 medium cucumber
1 garlic clove, minced
1 Tbsp dill
1 Tbsp lemon
Salt and pepper to taste

Equipment:
Food processor
Tea towel or cheese cloth
1 loaf pan
Larger oven-safe pan big enough to hold loaf pan
Brick or second loaf pan

If you don't have Greek yogurt, strain plain yogurt in a tea towel, gathering up the edges of the towel and suspending over a bowl for 2 hours in the refrigerator. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Dice cucumbers and add to food processor along with garlic, dill, and lemon. Process to desired consistency and mix into yogurt. Place in refrigerator for at least two hours before serving so flavors can blend. Salt and pepper to taste.



Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 1/2-2 minutes. Stop the processor as needed to scrape down sides of bowl. You will need to do this in ~1/2 pound batches, and be careful not to overheat your motor! Place the mixture into a loaf pan, making sure to press into the sides of the pan. [Optional: Place in refrigerator for a few hours or overnight to let flavors meld].


Process the meat/onion/spices until they reach a pate-like consistency


raw goodness!

Place the loaf pan into a water bath and bake for 60 to 75 minutes. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes. Alternatively, place a second loaf pan over the meat and weight down with heavy weights. This will squeeze out extra fat and reduce the voids in the meat 'loaf' to resemble more of a pate. Slice and serve on pita bread with tzatziki sauce and other condiments of choice, such as tomatoes, sliced onions, hot sauce, and/or feta cheese.


ghetto weights uncovered to reveal a slightly shrunken product


grilling up for some extra tastiness



one spicy, one mild

Cheese Fondue

After my lasagna-making episode, I had about 2 cups of white wine leftover, waiting to be used or wasted. Keeping in mind to make some dishes incorporating wine, and whilst comfort-shopping in the tableware and cookware section of Century 21, I came across these incredibly cute mini cassoulet pots that would be perfect for cooking such things as fondue! My favorite type of fondue has to be cheese fondue. Chocolate fondue is great, as is dipping meats and veggies into well-seasoned oils or broths, but you really just can't beat cheese.

This recipe is adapted from one I found off of the food network site:

Prep time: 15 min
Cook time: 10 min
Servings: 3-4

Ingredients:
1 garlic clove
3/4 cup dry white wine
2 1/2 cups Gruyere cheese, shredded
1 Tbsp cornstarch
1/2 tsp dried thyme (more if using fresh thyme)
Dash of nutmeg
Assorted fruits, vegetables, and crusty bread, cut for dipping

Equipment:
1 mini cassoulet or small sauce pot
Shredder
Small spatula/spoon
Mixing bowl
Skewers

Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Heat the pot over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine.


frozen wine cubes

In a bowl, shred the cheese and toss with the cornstarch until the cheese is completely coated. Coating the grated cheese with a starch such as flour or corn starch will help stabilize the sauce. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. Take care not to over stir the cheese, as doing so will encourage stringiness. Add thyme and nutmeg into the melted cheese and stir. Serve immediately with the fruit, vegetables and bread.

Slowly add the cheese and mix until smooth

Gruyere is a mildly stinky cheese, so if you prefer less stink, use a half and half mixture of the Gruyere, and a Swiss-style cheese like Jarlsberg or Emmenthaler. If you really like the stink, upgrade to a Fontina cheese.