Tiramisu

February 2, 2011

Picking the right dish to bring to a potluck can be very tricky.  I always want to bring something that not only tastes great, but is also outwardly spectacular.  The dish has to be striking enough for people to ask me for the recipe, but accessible enough for the other guests not to think that I went out of my way just to impress them.  And the entire time, I have to act cool about the whole thing.  It’s seriously such an extremely delicate balancing act!

You know what I’m talking about.  Or…do you?  …am I a potluck snob?

Regardless, bringing tiramisu will accomplish all of these potluck requirements.  Seriously.  Can you think of a classier dessert than tiramisu?  It has espresso and marscapone and shaved chocolate.  This dessert is practically screaming class!  A five star dessert that is surprisingly simple to throw together.  Honestly, it really did just take minutes to make!  Oh!  And it’s delicious.  All points accomplished!  Next stop, dinner party.

Tiramisu (minimally adapted from David Lebovitz)

1 cup prepared espresso, at room temperature
1/4 cup Kahlua, or any coffee flavored liqueur
4 large eggs, separated and at room temperature
pinch of salt
1/2 cup sugar
8 oz. marscapone
14 ladyfingers
barred chocolate (to use to for shaving on top)

1. Mix together the espresso and Kahlua.

2. With an electric mixer, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

3. In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored.  Mix in the mascarpone until the mixture is smooth.

4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

5. Place a spoonful of the marscapone mixture on the bottom of a standard loaf pan.

6. Dip each ladyfinger into the espresso mixture.  Really keep them in there and flip them until they are completely absorbed by the espresso liquid.  It will be delicious this way, believe me.  Place the ladyfingers in a single layer over the marscapone.

7. Place another spoonful of the marscapone mixture until the ladyfingers are covered.  Shave a generous amount of chocolate on top of the marscapone.

8. Repeat with remaining ladyfingers and cream.

9. Cover and refrigerate overnight, or at least for four hours.

Posted in sweet, Uncategorized | 1 Comment »
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Pan de Mallorca

January 24, 2011

As it turns out, I’m afraid of yeast.  Seriously, I’m not kidding – there is just way too much to worry about.  Is the water warm enough for the yeast?  Will the yeast bubble??  Will the dough rise?  Am I kneading the dough for long enough?  Will the dough rise again??  Too much pressure, I tell you.  Too much left to chance.  I simply do not use yeast…I’m too afraid.

But I had these rolls called mallorcas in Puerto Rico.  They were rich pillowy buttery croissant-like rolls, split open and filled with butter and guava or cherry jam (or ham and cheese for the most traditional version, but c’mon, really…let’s go with the jam), grilled and then doused with powdered sugar.  They were literally oozing with buttery goodness.

The thought of never eating a mallorca again deeply, deeply depressed me, and I realized that the only way I could experience this joy again was if I made mallorcas at home.  I considered lifting my ban on yeast.  I searched for the most simple recipe for mallorcas.  All the steps seemed easy enough, but I held my breath the entire time.  (A full two hours of holding my breath.)  But – at the end – they were just like the ones I ate in San Juan!  Soft, buttery, warm, delicious.  Bring it on, yeast.  I’m ready for you.

Pan de Mallorca (original recipe here)

Like I said, the most traditional versions are filled with ham and cheese, grilled and dusted with powdered sugar.  A sweet and savory pastry of sorts.  For my fellow vegetarians, I even saw egg and cheese versions on San Juan menus, which I was tempted to try.  But for those true to my heart, my fellow sweet-teethed people, stick to the jam.

Ingredients

6 tablespoons (3/4 stick) butter
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup sugar
3/4 teaspoon salt
3 egg yolks
1/2 cup milk
2-1/2 to 3 cups all-purpose flour
flour for dusting work surface
butter to grease bowl and pan
confectioners’ sugar for dusting

Procedure

1. Melt the butter and let it cool slightly. In a large bowl, dissolve the yeast in the water. Add the sugar, salt, egg yolks, milk, 4 tablespoons of the cooled butter, and 2-1/2 cups of the flour. Mix well.

2. Lightly flour a work surface. Turn out the dough and knead for 5 minutes. Add enough of the remaining flour so that the dough is not sticky.

3. Grease a bowl with butter. Pour the dough in it and cover with plastic wrap. Let the dough rise in a warm place for 45 minutes.

4. Grease a 9-inch square baking pan. Set aside. Punch the dough down. Knead it on a lightly floured surface into a rectangle about 18×9 inches. Brush with the remaining melted butter. Roll up the dough from one short end and cut it into 9 slices; trim the ends to make them neat. Arrange the slices in the baking pan. Cover and let rise for 40 minutes.

5. Preheat the oven to 375 F. Bake the rolls for 30 minutes, or until lightly browned. Let the rolls cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners’ sugar.  Alternatively, you can split the rolls open, spread butter and a jam of your choice on both sides, close and grill.  After grilling, dust with powdered sugar.

Posted in breakfast, sweet, Uncategorized | 7 Comments »
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Lemon Ricotta Cardamom Cakelets

January 13, 2011

I have a Saturday morning routine.  I wake up on the early side, head to the gym with my sister, we take an aerobics class and then make our way home, taking a little detour to stop at the farmers market.  Every weekend, we have plans to buy lots of fruits and veggies for the upcoming week.  But every week, we inevitably become distracted by the stand that sells  freshly made gelato.  There are new gelato flavors every week, all of which we sample, but there are several staples: lemon ricotta cardamom being one of them.  I honestly can’t get enough of this particular flavor.  It’s perfectly spiced and tart at the same time, with a silky smooth consistency.  It’s the most ideal way to start the weekend.

I continued my routine a couple of Saturdays ago when I got to the farmer’s market and there was no one there!  No fresh bread!  No baked goods!  No fresh vegetables that I never turn to!  And worst of all, no gelato stand.  Sadly, our farmers market closed for the winter and since that Saturday my routine has changed to sitting in the apartment dreaming of the samples of fresh, rich gelato that will not be tasted until the spring.  (The gym had to be sacrificed for the sorrow).

With leftover ricotta in the fridge, I instead decided to incorporate these flavors into a cookie.  These are actually the perfect representation of the flavors of the lemon ricotta gelato in a more substantial form.  It’s a cakier cookie, kind of like the top of a whoopie pie.  Which leads me to think of dreamy fillings you could sandwich between the two.  But the softness actually nicely correlates to the creaminess of the gelato.  They are much more than a holdover until the farmers’ market returns.  But they will be the perfect accompaniment to the gelato in the spring.

Lemon Ricotta Cardamom Cakelets (adapted from here)

Both of the cardamom and lemon flavors become stronger as these cakelets sit, but feel free to add more of either or both of the lemon and cardamom if you want more assertive flavors.

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1.5 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 2 lemons, zested
  • 1 teaspoon ground cardamom

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • 1/2 teaspoon ground cardamom
  • about 2 tbsp. milk

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, cardamom and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough by the tablespoon onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, lemon zest and cardamom in a small bowl and stir until smooth. Add milk, a little at a time, until the glaze coats the back of a spoon.  Dip each cookie into the glaze and place on a wire rack to harden for about 2 hours.

Posted in cookies, sweet, Uncategorized | 1 Comment »

Croquembouche

December 17, 2010

Yes, friends.  I went there.  I wanted to make something unique for this time of year.  Something spectacular, if you will.  So I turned to the most trusted dessert source I could think of: the French.  They love these things called “croquembouche” over there.  Essentially, filled cream puffs, dipped in caramel and tacked onto a cone to make the whole thing look like a tower.  I, honestly, just really loved the name…and the fact that I would be making cream puffs with a sweet and silky ricotta filling.  How could this not be delicious?


Sure, it would be tasty, but why build a tower?.  What’s the need for this?  What’s the point of going out to an arts supply store and buying a styrofoam cone, just so you can use toothpicks to stick cream puffs onto it?  The point, I soon found out, is that you will be a holiday hero for making this!  First of all, to be clear, they’re not just cream puffs.  They’re cream puffs covered in caramel.  Like a ring-spun halo of caramel.  Which increases its value ten fold.  Second of all, it’s on a cone, people!  You end up with this cream-puffy looking tree with caramel dripping and oozing all over it.  It really does look kind of spectacular.  Are you as excited as I am?!

Just to be sure that I wasn’t truly insane with my awe of this French wonder (though, would anyone care if I was?), I also put out the extra cream puffs that were too big to put on the tree at a recent gathering.  They were the same thing, just not stuck onto the cone.  Sure, people liked the ones on the plate, but they gravitated towards the croquembouche.  “I want to try that,” they would say, even though they would be chomping on the plated cream puff at that very moment.  Sheer fascination with the cream puff tree.  And who can blame them?!  It’s a brilliant idea!  The French really do know what they are talking about.

Salty Caramel Croquembouche (original recipe from Fine Cooking magazine)

Because there are many many components to this dessert, and because I did not change a single thing from the original recipe, and perhaps because I’m slightly lazy, I’m linking it here.  Also, here is a step by step guide on how to assemble this fabulous fabulous dessert.

Posted in sweet, Uncategorized | 2 Comments »
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Chocolate Bark with Almond Brittle

December 8, 2010

I don’t make candy.  I just can’t handle it.  It’s intimidating.  You need thermometers and huge oven mitts and to know terms like, “soft ball stage.”  And then, to top things off, the candy needs to look pretty at the end.  Inviting, even.  Talk about pressure.  It’s really not for me.

Do I even need to say it?  Of course I tried to make candy!  With the holidays just around the corner, I just figured that some homemade chocolates around the house would be nice to share.  So I picked the most no-brainer recipe I could think of: chocolate bark.  This isn’t really supposed to be that hard.  Mix melted chocolates with nuts or crushed mints or dried fruit, and ta da!  You have homemade chocolate bark!

I prepared myself for what I thought would be an easy candy making experience: I chopped the nuts, prepared my chocolate for the melting process, and lined my pan with foil.  Then.  I finally read the recipe.  This wasn’t a normal bark recipe.  It was a bark with homemade almond brittle!   As in…homemade candy.  What.  Was this really necessary?!

Of course it was necessary!  Who wouldn’t want a smooth chocolate with a crunchy, salty almond brittle to break it up.  What a tasty little (impressive) treat that would be!  The lucky part for me (and for all of you homebakers-that-do-not-make-any-kind-of-candy-at-all), this recipe did not have temperatures to follow, or “stages” to watch out for.  The only instruction was to cook the sugar and water until it reached a shade of  “dark amber”.  Colors!  Awesome – totally doable.  So I followed the color directions and suddenly had almond brittle!  And then I mixed it with the melted chocolate (what I was set out to do in the first place!), and I had the best tasting chocolate bark…ever.  It was like two candies in one!  Double the success!

A few words that are not intended to scare you off from making this: You don’t have a lot of time!  You might think you do, but, really, you don’t.  Don’t step away when making the caramel for the brittle.  It looks all pale and sad for the longest time, and then bam!  It’s dark amber in no time.  It will fool you.  And then, the trickiest part of all: the spreading of the brittle in order for it to cool.  Really, to be honest, the brittle does not at all need to be spread to be brittle-like.  It crystallizes instantly.  And then it will become impossible to spread.  Be as speedy as possible and try to get the brittle as thin as you can, which, as it turns out, will make the chopping of the brittle a lot easier…which will make the the mixing with the melted chocolate a smoother process.  It all comes full circle at the end.  Which is when you get to enjoy delicious homemade candy!

Chocolate Bark with Almond Brittle (from Fine Cooking magazine)

The recipe says that after breaking the brittle to eventually put in the chocolate, you should filter out the smaller pieces and the “dust” that falls from cutting the brittle, because it will make the bark too sweet overall.  Although I thought that this was an unnecessary step, I did follow it, and was glad that I did.  First of all, the bark was just the right amount of sweet at the end.  And second of all, more importantly, the ensuing leftover “dust” would be an incredibly delightful and welcome addition to any ice cream or yogurt, I would imagine.

Ingredients

1 cup + 2 tbsp. granulated sugar

1/4 cup water

9 oz. Marcona almonds, coarsely chopped

1 lb. bittersweet chocolate

Method

1. Line a baking sheet with foil.  Place the sugar and water in a 2 quart heavy saucepan.  Swirl (do not stir!) to moisten the sugar.  Heat on high until the mixture starts boiling, stirring occasionally.  Keep boiling until the mixture turns a dark amber color.  Turn off the heat and mix in half of the almonds.  Quickly spread the mixture on to the baking sheet to 1/8 inch thickness.  Cool completely, to room temperature.  This mixture will be quite hot for some time.  Break or chop into bite size pieces, saving only the pieces, and filtering out the sugar dust.  Put aside.

2. Heat about 2 inches of water in a saucepan.  Chop chocolate and place in a glass bowl that is bigger than the saucepan, in order to create a double boiler.  As the water simmers, place the bowl on top of the saucepan, stirring occasionally until the chocolate is melted. Be sure that none of the water gets into the bowl with the chocolate.

3. Turn off heat and mix in reserved almonds and almond brittle.

4. Line a 9×13 pan with foil.  Pour chocolate mixture into prepared pan, making sure that the chocolate covers all the almond pieces.  Shake the pan to level the chocolate and place the refrigerator.  Cool for 45-60 minutes.  Take out to break into pieces, and then place back into refrigerator until ready to serve.

Posted in chocolate, sweet, Uncategorized | 3 Comments »
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Quesitos

December 3, 2010

When I was younger, one of my favorite outings would be to go out for breakfast.  There was always something so special about it.  Weekday breakfasts were always quick, and usual, and just something to get us out the door before a whole day of school.  But when we went out for breakfast on a Saturday morning, I knew that I would have the lesiures of the weekend ahead.

Ironically, my favorite place to go out for breakfast was McDonalds.  Talk about a long, leisure-filled breakfast.  I mean, don’t get me wrong – I absolutely loved the fancy hotel buffet brunches with the soft served ice cream.  But McDonalds is what I would get excited about.  For one reason, and one reason only: the cheese danish.  You understand.

Does McDonalds even sell these gems anymore?  From what I recall, they were perfection.  A flaky pie crust filled with a usually, off-center dollop of sweetened cream cheese, all drizzled with a candy-sweet glaze.  It was absolutely amazing in my young eyes, a breakfast for champions.

I am happy to report that my tastes have matured since then.  But my love for cheese danishes is still just as strong.  So when I discovered a similar pastry during my recent trip to Puerto Rico, I was ecstatic.  Instead of pie crust, these pastries were flakier.  Instead of the blob, er I mean, dollop, of cheesecake-like center, these pastries were filled with cream cheese, barely kissed with a touch of sweetness.  Instead of the glaze, these were rolled in sugar, sparkling, and baked to a deep golden brown.  Instead of being flat and round, these pastries were long and cigar-like, kind of like it actually was older and more mature than any other cheese danish that I had before.  It was like the cheese danish of my dreams – only, it was sooo sooo much better.  It was, I’ll even say, the highlight of my trip – breakfast wins people over like that.

Quesitos (adapted from here)

Ingredients

1 package puff pastry, thawed

8 oz. cream cheese, room temperature

3 tbsp. powdered sugar

1 egg white

sugar, for sprinkling

honey, slightly warmed, for brushing on top

Method

1. Combine the cream cheese and powdered sugar in a small bowl.  Mix until the sugar is well incorporated into the cream cheese.  Place into the fridge until ready for use.

2. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

3. Roll out thawed puff pastry on a floured surface until it is a 12 x 12 square.  Divide the puff pastry into 12 equal squares.  Prick each piece with several fork marks.

4. Take the cream cheese mixture out of the fridge.  Spread 1 tablespoon measure along one edge of one square, leaving about a quarter inch of space on both sides.

5. Fold over edges, and then roll the puff pastry until the cream cheese mixture is completely enclosed.  Press edges to seal.  Repeat with remaining 11 squares.

6. Place pastries, seal side down, onto the baking sheet.

7. Brush each pastry with the egg white.  Sprinkle the top of each pastry with granulated sugar.

8. Bake for about 15 minutes, until golden brown.

9. Immediately move the pastries to a wire rack and brush with warmed honey to make the pastries glisten.

Posted in breakfast, sweet, Uncategorized | 4 Comments »
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Brazilian Cheese Bread

November 29, 2010

I love that cookies have their own season.  There is Halloween season, and then there is  Thanksgiving, and then all of a sudden, you realize that it’s cookie season!  The best time of the year, hands down.

I do think that it gets to be a bit overwhelming to see all of the cookie recipes on TV shows and magazine covers and dropped in your inbox daily (yes, I have a weakness).  You get recipes for traditional cookies, cookies with a modern twist, rolled out cookies, drop cookies, gingerbread houses, mini pies, everyyything!  It’s overwhelming and hard to choose just several to make during the season.  And that’s exactly why I’m posting a recipe for Brazilian Cheese Bread!

Don’t be disappointed.  Seriously, you’re going to thank me for this one.  By the time you’re attending your third holiday party, while still planning on hosting your own, you are going to be craving something salty and savory.  Something that you can nosh on while wrapping presents, and even add to your holiday party spread.  It’s a recipe perfect for the season.

Plus.  There’s a bonus: they’re delicious AND easy.  They are this cheesy, chewy goodness that are so addictive that you will find yourself eating the whole batch within 2 hours of baking them.  Trust me.  I know.  And it’s all made in a blender!  It looks like a popover, but without the hollow center.  Because that center is taken up by the cheesy, chewy deliciousness.  Do I need to say it again?  Cheesy, chewy, yum.  And a brilliant contrast to the cookies that are about to bombard you.  And I’ll partake in that bombarding – coming soon!

Brazilian Cheese Bread (original recipe from here)

Tapioca flour is a necessary ingredient in this recipe – this is what makes the bread so chewy.  You will easily be able to find it at a specialty grocery store.  You can use any cheese you want for this bread, but I have only tried it with queso fresco, which is, undeniably, amazing.  The last thing: I’ve heard that the authentic version is a bit more salty than the recipe calls for.  I have tried this recipe with 1 teaspoon of salt, as well as 2.  I like it much better with the former, but this will depend on your own taste…and the saltiness level of the cheese you use.

Ingredients

1 egg, room temperature

1/3 cup olive oil

2/3 cup milk

1 1/2 cups tapioca flour

1/2 cup queso fresco, shredded

1 teaspoon salt

1. Preheat oven to 400 degrees.  Spray a mini muffin tin with non-stick cooking spray.  Place the muffin tin onto a baking sheet.

2. Blend all of the ingredients in a blender until smooth.  Fill the muffin tins to the top with batter.

3. Place cookie sheet with muffin tin into the oven and bake until puffed and golden, about 20 minutes.  Eat while warm or reheat later.

Posted in savory, Uncategorized | 4 Comments »
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Sweet Potato Pudding Cake

November 18, 2010

You know what I love most about this time of year?  The color orange.  It’s everywhere!  I mean, besides the leaves changing to a bright saffron colored hue, it’s also the color of my favorite winter vegetables – sweet potatoes, and butternut squash and pumpkin!

With Thanksgiving only a week away, my favorite orange colored dish is just waiting to baked – pumpkin pie.  Nope, not the one with the fresh pumpkin where you add spices and sour cream or whipped egg whites, or cream or anything else that makes it absolutely divine.  I’m talking about the kind where the pumpkin and spices are already mixed for you in a can and you just pour it into a ready-made, store-bought crust.  Don’t judge.  It’s absolutely delicious and I wouldn’t want anything else for the holiday.

Needless to say, a post about canned pumpkin pie wouldn’t have cut it.  So I decided to step it up this year.  This sweet potato pudding cake has the texture of my beloved pumpkin pie, but a little more dense, a little less sweet and salutes my love affair with both the color orange and coconut.  It’s moist, luscious and has found a place next to my traditional pie on the Thanksgiving table.

Sweet Potato Pudding Cake (adapted from here)

Ingredients for Cake:
2-3 medium sweet potatoes (about 1 pound)
2 tablespoons coconut rum
1 cup all-purpose flour
1 teaspoon grated nutmeg
3 large eggs
14 ounce can coconut milk
1 cup packed light brown sugar
2 tablespoons butter, melted

Ingredients for topping:
1/2 cup shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon

Method
1. Cook sweet potatoes by baking in a 400 degree oven until tender (45 to 60 minutes).  Alternately, you can microwave the potatoes on high for 12 to 15 minutes. Let cool, then remove the peel and mash potato until smooth.

2. Preheat oven to 350 degrees.  Spray a 9” round springform pan with cooking spray.

3. In a large mixing bowl,  beat mashed sweet potato and eggs until smooth and combined. Mix in coconut milk, brown sugar, rum and butter, blending  until combined.Sift in  dry ingredients and stir just until moistened. Scoop mixture into prepared pan.

4. In a separate small bowl, stir together coconut, brown sugar and cinnamon – sprinkle over the top of the cake batter.

5. Bake cake until a knife inserted into the center comes out clean, about 60 to 75 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes.

6. Let cool in the pan for 10 minutes. Gently run a thin bladed knife around the edge of the pan and slowly remove side ring – let cake cool for an hour, then place into the refrigerator until cold, about 3 hours.

Posted in cake, sweet, Uncategorized | 3 Comments »
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Ghughra (Happy Diwali!)

November 11, 2010

What could have possibly kept me away from my blog for this amount of time??  Well, celebrating Diwali in India, of course!  (well, that, and some pretty unreliable internet).

Growing up, Diwali never carried much significance in our household.  I would be fascinated by my parents’ stories of celebrating the new year in India with fireworks, and huge amounts of sweets and snacks, and hearing about the customs and traditions.  But celebrating Diwali in such a grand way in this part of the world seemed so far-fetched.  I wanted to relive the stories that my parents told me.  So…naturally…I went to India.

Diwali is the festival of LIGHTS!  It’s the new year!  It is supposed to be festive and colorful and loud and happy!  So this year, I got all of that, and more, by celebrating in India with my extended family.  Besides doing several designs of rangoli, and shooting bigger fire crackers than I would ever imagine for the 4th of July, we made many treats!  My favorite being the almond and cardamom scented pastry called ghughra.  The one that we made uses a traditional ingredient called mawa, which is difficult to find in the States.  I’ve included a recipe that uses a more readily available dried fruits – though equally delicious.

I’m not going to fool you about this one: it’s a tough recipe.  Just look at my attempt at the folded pastry below (mine’s the one on the right, if you can’t tell).  My grandmother shot me looks of disapproval as I tried to help with this process.  But it doesn’t matter!  Just make sure you seal the pastries completely, and I guarantee that the taste will outdo the look.

Moving from one food holiday to another, I’m now back at home preparing my list of Thanksgiving recipes, but until then, Happy New Year!


Ghughra (recipe adapted from here)
Ingredients for the stuffing

  • 1/2 cup dry coconut
  • 1 cup of coarsely ground almonds
  • 1/4 cup finely chopped figs
  • 1/4 cup of finely chopped dates
  • 1 tablespoon cardamom

Ingredients for the outer crust

  • 2 cups of all purpose flour
  • 1/4 cup ghee, clarified butter, or butter
  • 1/4 teaspoon salt
  • 4 tablespoons of water

For dough: Combine the flour, ghee and salt in a bowl.  Work the ghee into the flour with your fingers until the mixture resembles a coarse meal.  Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together. Be careful to add only little water at a time, and not allowing the dough to become soggy.  Knead well with our hands until the dough becomes into a firm ball of dough.  Put aside, covered, ensuring that the dough does not dry out.

For stuffing: Combine all the ingredients for the stuffing until all the ingredients hold together. Divide the stuffing mixture into 20 equal portions.

To assemble: Divide the dough into 20 equal portions as well.  Roll out each portion into a 3 inch diameter circle.  Place a portion of the stuffing in the bottom half of the circle.  Fold the disc over into a half-moon shape and seal the edges, ensuring that the stuffing has not seeped out.  Twist the sealed edge, from one end to the other, for a fluted edge.

Repeat with the remaining dough and stuffing portions.

Fry ghughras in batches of 4-5 for about 4 minutes, flipping mid way.  The ghughras should be golden brown in color.

Posted in sweet, Uncategorized | 13 Comments »
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Caramelized Onion, Tomato, Basil, and Goat Cheese Quiche

October 22, 2010

Does it feel like Fall to all of you?  Yes, there are the pumpkin patches inviting everyone to make jack-o-lanterns.  And yes, pie recipes are featured in every cooking magazine.  And sure, you can feel the holiday season approaching.  But where I am, it’s 75 degrees.  The leaves are, well, green.  And wearing boots makes me feel a bit overheated.

I need the fall weather!  I need the crisp air and the chilly mornings and the smell of snow approaching.  I need that!  Mostly to justify making comforting fall foods.  Soup is calling my name!  I’ve had chili ingredients for a couple of weeks.  Sweet potatoes must be roasted.

So I did what anyone would do in this situation.  I pretended.  I turned on the AC and made what I believe is one of the coziest foods of the season: quiche.  Okay, arguably, quiche is summer food.  But let’s discuss.  A cheesy, savory, egg-based cream custard baked at high temperatures that you eat while still piping hot!  How can this be summer food??  Sure, it can use fresh herbs and vegetables that may only be available in the summer time, but quiche is cold-weather food at heart.  Believe it.

With this said, I used fresh basil and tomatoes in my quiche.  But, I had an excuse: I had a lovely gift of a a mixed herb bouquet with extremely fresh green and opal basil, so I had to use one of the greatest flavor combinations in history: tomato, basil, and goat cheese.  I am predicting that the thermostat will inspire more fall-like foods…and hoping that the outside temperatures will soon catch up.

Caramelized Onion, Tomato, Basil and Goat Cheese Quiche (adapted from every tomato-basil-goat cheese recipe that I’ve found)

This quiche is infinitely adaptable to anything that is readily available.  I used a store-bought crust for an extremely quick meal, but the crust used in the fig galette would be quite scrumptious with this filling.  Just press into a tart pan and omit the sugar.

Ingredients:

1 onion, sliced

1 tbsp. olive oil

4-5 basil leaves, sliced thinly

1 tomato, sliced

4 ounces herbed or plain goat cheese, crumbled

6 eggs

1/4 cup heavy cream

3/4 cup 2% milk

2 tbsp. parmesan cheese, shredded

salt and pepper, to taste

1 nine inch store bought or homemade crust

Method:

1. Preheat oven to 350 degrees.  Heat a pan over medium-low heat and add olive oil.  Once the oil is hot, add onions and slowly saute them until caramelized and light brown in color, about 20 minutes.  Add salt, to taste, and set aside.

2. Spread the onions onto the bottom of the crust.  Sprinkle basil leaves and goat cheese evenly over onions.  Arrange sliced tomatoes on top of the filling.

3. In a separate bowl, whisk together eggs, cream and milk.  Add salt and pepper to taste.  Carefully pour the egg mixture into crust. Sprinkle parmesan on top of the egg mixture.

4. Bake at 350 degrees for 25 minutes.  Turn the oven up to 425.  Bake for an additional 15 minutes until the filling is set and browned on top.  Let rest and cool for 15 minutes before slicing.

Posted in pies and tarts, savory, Uncategorized | 7 Comments »

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