Wednesday, June 15, 2011
4 T & 1 tsp. powdered sugar
1/2 c. ghee at room temperature
1 c. & 1.5 T all purpose flour
unsalted pistachios - remove shells
Preheat oven to 300 degrees.
Mix powdered sugar and ghee in a large bowl using your hands. It will look like pancake batter (pale yellow & slightly runny). Add the flour and continue mixing by hand until the dough no longer sticks to your fingers. Cover the bowl with plastic and refrigerate briefly (about 10 minutes). Remove from the fridge and knead the dough gently with your fingers. Take a small piece of the dough and form a ball about the size of a ping pong ball. Flatten the ball until it is about 1/4 inch thick and place on an ungreased cookie sheet, and then press one pistachio on the center of the cookie. Do this for all remaining dough - should make about 12 cookies.
Bake at 300 degrees for 8-10 minutes until bottom of cookie becomes lightly golden. Remove pan from oven and allow cookies to cool on the pan for 10-15 more minutes so they can harden before you try to move them.
Note: I used parchment paper on my cookie sheet but that is not required.
Saturday, July 3, 2010
1 pkg yeast
3/4 cup warm water
3/4 cup warm milk
1 T sugar
1/2 T salt + 1 T olive oil
3 1/4 cup flour
Dissolve yeast in warm large bowl. Stir in milk, sugar, salt, oil and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto generously floured surface; knead until smooth and elastic, about 7 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 50 minutes. Punch dough down to release the gas, gather again and let it rest for the second time till doubled. Let the dough rest for a couple of hours or even more... divide to 8 equal parts.
You have several options for shaping the dough. You can either shape the dough into large rings or smaller loaves (resembling hamburger buns). To form a ring roll each piece of dough into a long snake several inches wide and press the ends together firmly to create a circle or oval loaf with a whole in the center.
Beat egg and 2 teaspoons water with fork. Brush each ring with egg mixture and sprinkle generously with sesame seeds. Place loaves, sesame seed side up, on parchment paper. Cover loosely; let rise until double, about 30 - 1 hour. Cover with plastic to keep them moist.
Heat oven to 450F . When the oven is ready, lower the heat to 400F . Bake the Ka'yek for 20 to 25 mimutes or until golden brown and puffed.
Monday, March 15, 2010
Preheat oven to 450 degrees fahrenheit and place baking stone on middle rack.
Combine flour, rosemary, baking powder, and salt in a bowl. Incorporate the water and olive oil. When the dough comes together, knead it 4 or 5 times. Divide dough into 3 equal pieces and roll them out one at a time. Roll out no more than 1/8". Place a piece of parchment on top of each round and gently lift up the parchment with the round attached. Fold the parchment back on itself with the dough. This step is necessary because the dough will be too thin to move to the parchment with your hands. Lightly brush top of each round with additional olive oil and sprinkle with coarse salt. Slip the dough with the parchment onto the baking sheet in the oven and bake for 10-12 minutes, until lightly golden brown.
Sunday, February 28, 2010
Friday, February 19, 2010
4 cups water
pinch of salt
1 cup yellow corn meal (coarse)
fresh ground pepper
1 tbsp butter
1/4-1/2 cup grated Parmesan cheese
Boil water in medium sauce pan. Pour in the cornmeal, whisking constantly until combined. Bring polenta mixture back to a boil then turn heat to low to keep polenta at a simmer (large bubbles will form).
Stir occasionally and cook about 60 minutes or until polenta tastes creamy. If it starts getting too thick to stir add a little more water in 1/3 c increments. I added 2/3 c to mine. Add salt and pepper to taste. After 20 minutes remove from the heat and stir in butter and cheese.