7.30.2010

Tomato Salad, Ethiopian Style

Tomato Salad, Ethiopian Style

IHCCThis week it's all about raw food at IHCC and in keeping with the idea of trying new tomato recipes I chose an Ethiopian Style Tomato Salad. It's super-simple to make and tastes great. Next time I will halve the amount of chile for a more balanced flavour. Chilling the salad for half an hour gives you the perfect time-slot to have a beer and fry up some Bratw├╝rste.

And what's more, Ethiopia is the current theme at Joanne's Regional Recipes, so I can send this one over to her .


Tomato Salad, Ethiopian Style

Source: How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

3 Tbsp freshly squeezed lemon juice
1/4 cup minced red onion
1 Tbsp minced jalapeno chile, or more or less to taste
1 tsp ground turmeric (optional)
Salt and freshly ground black pepper
4 large tomatoes, cored and coarsly chopped

Method:

Put the lemon juice, onion, jalapeno and turmeric into a medium serving bowl. Sprinkle with salt and pepper and stir to combine. Add the tomatoes and toss to coat.

Chill for up to 30 minutes, then taste and adjust the seasoning and serve.

7.25.2010

Whey Bread & Yoghurt Cheese

Whey Bread & Yoghurt Cheese

forgingfromageThe latest assignment at forging fromage is yoghurt cheese, which is just plain yoghurt strained overnight. This will thicken the yoghurt and increase its tangy flavour. I stirred a bunch of finely chopped chives into the yoghurt cheese, which made for a great spread for dinner on a hot summer day.

One pound of yoghurt yielded just the 150 grams of whey to make a half-batch of whey bread. The dough didn't rise very much, but that was probably due to the fresh yeast sitting in my fridge for a week or two past its sell-by date and being not that fresh anymore. The bread has a subtle sweetness which would work well with some honey or jam after toasting.


I'm sending this to Susan's YeastSpotting.


Whey Bread with Butter and Honey

Source: The Handmade Loaf by Dan Lepard

Ingredients:

1 1/2 tsp fresh yeast, crumbled
300 g whey
50 g honey
500 g strong white flour
1 1/4 tsp fine seas salt
50 g softened butter

Method:

In a bowl whisk the yeast with the whey and honey. Stir in 250 g flour and the salt, and leave in a warm place for 30 minutes, to make a yeast batter.

Meanwhile, rub the butter into the remaining 250 g flour,until it is evenly incorporated and the mixture resembles fine bread crumbs. Stir in the yeast batter after its 30 minute rest, and mix together until you have a soft dough. Scrape any remaining dough from your hands, cover the bowl and leave for 10 minutes. Rub 1 tsp of corn or olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Wipe the bowl clean and rub with 1 tsp oil, return the dough to it, cover and leave for 10 minutes. Repeat this light kneading twice more, at 10 minute intervals, then leave the dough for 30 minutes.

At this stage the dough should be soft and elastic, with air bubbles starting to show as blisters on the outer surface. A quick, small cut through the surface of the dough should show a network of air bubbles created by the yeast. Shape the dough into a ball, and place it smooth-side down into a flour-dusted cloth. Leave in a cool place (20-24°C) for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7. Upturn the dough on to a flour-dusted baking tray, then gently spray the outside of the dough with water. Place the tray in the centre of the oven and bake for 50 minutes, or until the loaf is a good brown colour and light in weight. Cool on a wire rack.

7.24.2010

Grilled Tomatoes and Scrambled Eggs, Chinese Style

Grilled Tomatoes and Scrambled Eggs, Chinese Style

IHCCI wanted to try something new with tomatoes, which are still in full season, and settled for a Chinese style recipe. As I don't have a grill, I just fried the tomato slices in a pan without removing the skins (which, with hindsight, was a mistake :) ). The final dish tasted good, but I'm not sure if I will make this again, as the sesame oil dominates the other flavours and doesn't let the full-ripe tomatoes stand out. Maybe this would change, if you actually grilled the tomatoes.


Grilled Tomatoes and Scrambled Eggs, Chinese Style


Source: How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

3 or 4 ripe tomatoes
2 Tbsp dark sesame oil
Salt and freshly ground black pepper
3 Tbsp neutral oil
1 tsp minced garlic
1 Tbsp minced peeled fresh ginger
6 eggs
2 tsp soy sauce, or to taste
1/4 cup minced scallion (optional)

Method:

Heat a charcoal or gas grill until moderately hot and put the rack about 4 inches from the heat source. Core the tomatoes and cut each into 3 or 4 thick slices. Brush them with half of the sesame oil and sprinkle with salt and pepper. Grill the tomatoes, turning once, until they are soft but not mushy, about 5 minutes; you should be able to lift them from the grill with a spatula
without their falling apart, but only barely. As they cook, use tongs to remove and discard the skins.

While the tomatoes are cooling, put the neutral oil in a large skillet, preferably nonstick or cast iron, over medium-high heat. Add the garlic and ginger and cook just until they sizzle, about a minute.

Beat together the tomatoes and the eggs. Add the tomato-egg mixture to the pan and cook, stirring almost constantly, until the mixture forms soft curds, 5 to 10 minutes. Stir in the remaining sesame oil and the soy sauce. Garnish with the scallion if you like and serve.

7.19.2010

Grilled Tofu and Soba Noodles

Grilled Tofu and Soba Noodles

Here's another noodle dish suitable for summer, this time featuring buckwheat soba noodles. The soba are topped with a cold but spicy-hot condiment sauce and tofu cubes. The tofu is fried in a little oil and thereby gets a slightly crunchy texture, like toasted bread.



Grilled Tofu and Soba Noodles

Source: Grilled Tofu and Soba Noodles by Heidi Swanson

Ingredients:

12 oz / 340g dried soba noodles
2 tsp extra-virgin olive oil, plus a bit more for the tofu

16 oz / 450g extra-firm tofu, drained and patted dry

3 medium cloves garlic
scant 3/4 tsp fine grain sea salt
3 small/medium shallots
3 small serrano peppers, minced
1 bunch (about 4 handfuls) of cilantro, stems trimmed
1 tsp natural cane sugar (or brown sugar)
2 tsp fresh lime juice
3/4 cup / 180 ml extra-virgin olive oil

Method:

Cook the soba noodles according to package instructions. Drain, run under cold water for a minute, shake of as much extra water as possible, then toss well with the olive oil.

In a food processor blitz the garlic and salt into a paste. Add all the other ingredients in small batches. At the end, adjust the taste as needed.

Lightly brush a skillet with olive oil. Add the diced tofu and fry on medium heat until golden brown on all sides.

7.14.2010

Washoku Warriors - Chilled Noodles

Chilled Chinese Noodle Salad

In the sweltering summer heat, the Washoku Warriors are trying to keep cool with some chilled noodle dishes. I went for a Chinese noodle salad, made with somen noodles and a clear dressing of rice vinegar, soy sauce sesame oil and a dash of sugar. I kept the toppings simple with just some finely sliced cucumber and a thin omelet. The omelet is flavoured with some sake and turned out rather nice (but not pretty). Definitely better than some omelets I've had in Asian restaurants.

7.11.2010

Bacon Bean Burgers

Bacon Bean Burger with Dill-Yoghurt Sauce

IHCCEverything is better with bacon and what would be easier to prove that statement, than to make some bean burgers with bacon. ;) Those burgers were really good, but they definitely need some sauce or condiment. Next time I would use 2 eggs instead of one. For the Dill-Yoghurt Sauce I used some thin yoghurt and stirred in some dill, salt and pepper.


Bacon Bean Burgers

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

200g smoked bacon, diced
1 14-ounce can white beans, drained
1 medium onion, diced
1/2 cup rolled oats (preferably not instant)
1 Tbsp chili powder or spice mix of your choice
salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock or other liquid, if necessary

Method:

Put a large skillet onto medium heat, add the bacon and fry for a couple of minutes until crispy.
Remove from the skillet with a slotted spoon into a large bowl and let cool slightly. In a food processor, pulse the beans until chunky. Add the beans and all other ingredients except for the liquid to the bacon. Fold in and mix with a spatula into a moist but not wet dough, adding a little liquid if necessary. Let the mixture rest for a few minutes.

With wet hands, shape into whatever size patties you want and again let rest for a few minutes.
If the bacon didn't render much fat, add a little neutral oil into the skillet, swirl around and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.

7.02.2010

Cherry Yoghurt Muffins

Cherry Yoghurt Muffins

IHCCIt's all about portable food this week at IHCC, with everyone contributing to a giant picnic basket. I went for yoghurt muffins with fresh cherries. Those ended up with quite a rustic look (there was only one with a single cherry sitting right in the center) but were really tasty nonetheless. The gingerbread-y taste of the mascobado sugar went well with the sour tang of the cherries. You need to watch out to not overbake the muffins. Mine were alright (after 26 minutes) due to the cherries, but if you got a bite without a cherry in it, the dough was a bit dry.


Cherry Yoghurt Muffins

Below is the recipe for yoghurt muffins, I've added the amounts for standard muffins in curly brackets.

Source: How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1 Tbsp melted butter or neutral oil {3 Tbsp}
2 cups all-purpose flour
1/4 cup sugar, or to taste *
1/2 tsp salt
1 tsp baking powder {3 tsp}
1/2 tsp baking soda {omit this}
1 egg
1 1/4 cup yoghurt or sour cream {1 cup milk}, plus more if needed

1 pound cherries, stems and stones removed

* Used mascobado sugar.

Yields about 18 muffins. The standard recipe yields 12 muffins.

Method:

Preheat the oven to 400°F. Grease a standard 12-cup muffin tin or line it with papper or foil muffin cups. Mix the dry ingredients together in a bowl. Beat together the egg, yoghurt and melted butter or oil.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Add the cherries. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more yoghurt or other liquid if necessary.
Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. Bake for 20 to 30 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.