faultlessrecipes | Feb. 21st, 2014

Feb. 21st, 2014

For the Pancakes:
2 cups all-purpose flour, plus extra for dusting work surface
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens

For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang or rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated fresh ginger
2 teaspoons sugar

To Cook:
1/4 cup vegetable oil
Kosher salt

Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (NB: We did it by hand with a wooden spoon and had no problem.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Combine all the sauce ingredients and set aside at room temperature.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

synecdochic

Ingredients:

1C tahini
2 Tbsp salt
1/3C water
1 tsp baking soda
2C chickpeas, cooked
about 1/3C fresh-squeezed lemon juice
3 cloves garlic, peeled & crushed
Olive oil, paprika, & parsley for garnish

The night before: soak dried chickpeas in three times their volume of water overnight with one teaspoon baking soda. (This will soften the skins and thus help reduce the cooking time.)

Rinse chickpeas under cold water, put them in a saucepan, cover with cold water, and add 1/2 teaspoon of baking soda. Bring them to a full boil and simmer for about 1/2 hour or until tender. Stir occasionally and remove excess foam from top. (It's very important to let peas cool before using.)

Put them in a blender or food processor, reserving a few whole chickpeas for the garnish. Process chickpeas, tahini, salt, and garlic cloves until very smooth and light in color.

Add in the lemon juice while blending. Add water alternating with the lemon juice to achieve the right consistency. It's difficult to give the exact amount of lemon juice as sizes and tastes vary, so we suggest you add it gradually, to your taste.

TIP: if the puree is too thick, use a little water to thin. The puree should be soft and creamy but not runny.

sarah

butter
sugar
1 c. raspberries
kirsch or fruit liqueur
3 eggs
salt
cream of tartar (opt)
powdered sugar (opt)

Preheat oven to 375°F (350° if you've got my oven). Prepare a 1 quart / 1 liter soufflé bowl by buttering the inside and then coating it with sugar. [I used four ramekins.]

Rinse and dry the fruit. Reserve about ½ cup—a small handful—of the fruit for placing on top of the cooked soufflé.

Make a zabaione: whisk 3 egg yolks with ¼ cup (50g) sugar over low heat and add ¼ cup (50g) of kirsch—cherry-flavored brandy. [I used pomegranate liqueur.] Save the egg whites for whisking. After adding the kirsch, add the raspberries and stir, thoroughly mashing it in. You don’t need to actually cook the egg yolks until they set; you’re just looking to stir and whisk them until you have a frothy, warm, soft foam. Set aside while preparing the egg whites.

Whisk the egg whites to soft peak stage, adding a pinch of salt for taste. [Whip for longer than you think. Add a pinch of cream of tartar if you need a hand with the whipping.] Fold the egg whites into the fruit base and transfer the mixture to the soufflé bowl. Bake in an oven until it has risen and the top is browned, about 15 to 20 minutes. Remove and place the soufflé dish on a wooden cutting board. Dust with powdered sugar, place the reserved fruit on top, and serve at once.

via Cooking for Geeks

synecdochic

1/2 lb. butter softened to room temp
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla
2 cups SIFTED flour
Sugar sprinkles, red and green

Combine butter, sugar, vanilla, and egg yolk and beat heavily until thoroughly mixed. Slowly sift in flour. The dough will be thick and heavy; spoon out tablespoons, roll them in a ball, and press them against cookie sheets with your fingers. (Making rude pictures and/or smiley faces in the top of each cookie is optional.) Sprinkle each cookie with a generous heaping of sugar sprinkles. Resist the temptation to eat the leftover dough; it's got egg yolks in it.

Bake at 300 degrees until golden brown - about 20-25 minutes.

synecdochic

* 3 1/4 cups polenta
* 1 1/2 cups freshly ground Parmesan cheese
* 7 Tbsp butter
* Salt and pepper to taste

Bring 6 1/4 cups water to boil in a large pan. Reduce heat to simmer; slowly add the polenta, stirring constantly, and simmer for about five minutes. (It will gloop at you. A lot.) Once the mixture has thickened and is starting to pull away from the edges of the pot when you're stirring it, remove from heat, add the butter and the cheese, and stir well until both the butter and cheese are melted and the mixture is smooth. Add salt and pepper to taste. (I usually do about 1/2Tbsp of both, I'd say?)

Spread out onto a cutting board slab and shape into a rectangle. (It should be about 3/4ths of an inch thick or so.) Allow it to cool for at least 30 minutes until it firms up.

Preheat the oven to 400 degrees F and lightly but thoroughly oil two or three baking sheets with olive oil (using your fingers, a pastry brush, or a piece of paper towel). Cut into sticks about the width and length of your middle finger. Arrange on the baking sheets. Bake for 40-50 minutes, turning occasionally (yes, they probably will try to fall apart when you turn them over), until golden brown and crisp. Serve with your choice of dipping sauce.

synecdochic

* 2 cups Bob's Red Mill 13-Bean Soup Mix
* 1 head garlic
* 2 cups diced carrots
* 2 cups diced celery
* 2 cups diced onion
* 1 quart chicken [or vegetable broth to make vegetarian]
* 1 quart water
* Misc. spices
* Optional: 1/2 c. of some small pasta

The night before, rinse the beans and cover them in about a quart or so of water. Let sit out overnight to soak.

~3 hours before dinner, finely dice the garlic (yes, an entire head of garlic) and (if you can't find pre-diced mirepoix, which is what that combination of carrots/celery/onion is called, in your supermarket's produce aisle, which saves you a lot of time) the carrots/celery/onion.

Choose a large pot. (You'll want at least a 6 quart saucepan.) In about 2Tbsp of oil (I generally use grapeseed; you can also use olive or plain vegetable), sautee the garlic until it's lightly browned, then add the mirepoix. Sautee, stirring frequently, for a few minutes, then drain the beans and add them. Stir thoroughly until mixed, then add the stock and the water.

The spice mixture I use for this soup is usually a case of "whatever looks good at the time", but it usually works out to be about 2Tbsp each of adobo, basil, oregano, and parsley; 1Tbsp each of salt, pepper, tarragon, onion powder, and coriander; 1/2Tbsp each of cumin and nutmeg. (All measures approximate; I have never measured a spice in my life.) Bring to a boil, cover, reduce the heat to simmer, and simmer for around 3 hours. (If adding the pasta, add it around 20 minutes before done.)

Serve with parmesan cheese for sprinkling over top.

(Heavily adapted from the unholy marriage of the recipe on the back of the package + another soup mix we like.)

sarah

1 glove garlic, chopped
1 medium onion, diced
4 Tbsp extra virgin olive oil
3 quarts Veggie Broth [I used 2 parts homemade chicken stock & 1 part water]
3/4 cup barley
1 cup ditalini pasta
2 small carrots, diced
1/2 cup celery, diced
1 medium 6oz peeled potato, diced
salt & pepper to taste
parmigiano reggiano, at the table

In a large pot, cook the garlic and onion in the olive oil over medium heat about 4 minutes. Add the broth and barley, bring to a simmer, and cook for 30 minutes. Add the carrots, celery, and potato, season to taste with the salt and pepper, and cook for another 15. Add the pasta and cook for 6 minutes.

Remove from heat, cover, and let rest about 15-20 mins. Serve with parmigiano reggiano and crusty bread.

synecdochic

* 1 1/4 c. Bob's 13-Bean Soup Mix
* 1lb ground beef
* 1 medium onion
* 1 head garlic
* 1 24 oz jar Classico Fire-Roasted Garlic & Tomato or Tomato & Basil pasta sauce
* Misc. spices

The night before: Rinse beans, cover with about a quart of water, and let soak overnight.

~4 hours before dinner: Drain and rinse beans. Add rinsed beans to a pot; cover with water, bring to boil, cover, and simmer for around 3 hours. Drain and set aside.

Finely chop the onion and the garlic. In a large (6 quart or larger) saucepan, thoroughly brown the ground beef; drain the excess fat and return to heat. Add around 1Tbsp of a cooking oil (again, I use grapeseed; olive or vegetable will also work), and add the onion and garlic. Stir constantly until the garlic is just beginning to brown.

Add the jar of pasta sauce and the cooked bean mixture. Stir thoroughly.

Spice mixture for this one is usually: 2Tbsp each chili powder, cumin, and nutmeg (I know it sounds crazy, but trust me on the nutmeg), 1/2Tbsp each sugar, salt, and pepper, and (stop looking at me like that, I swear it works) around 1/2tsp of cinnamon. (If you are a wuss about heat -- although I swear I am too; this is flavor spice, not hot-for-the-sake-of-proving-your-macho -- reduce the chili powder to 1Tbsp, but leave the cumin and nutmeg at 2Tbsp.)

Bring to a boil, cover, reduce heat to simmer, and allow to simmer for around an hour, stirring frequently. Check when there's 20 minutes left on the timer to see if it needs more salt. (Sometimes it does; it depends on the flavor of the beef and the particular heat of the chili powder you've got.)

Serve with bread.

synecdochic

1/4 cup warm water (about 110*)
1 package active dry yeast
2 Tablespoons sugar
2 cups warm milk (about 110*)
2 Tablespoons oil
2 teaspoons salt
6 to 6 1/2 cups all-purpose flour

Pour water into a measuring cup; add yeast and 1 Tablespoon of the sugar and stir until dissolved. Let it stand in a warm place (80*) until light-colored and bubbly with a froth on top.

Pour the milk into a large bowl, and stir in oil, salt, the remaining 1T sugar, and the yeast mixture. Sprinkle in 3 cups of the flour, one cup at a time, stirring until the flour is evenly wet. Add 4th cup of flour, and, with a wooden spoon, beat until the dough is smooth and elastic. (It'll take you about 5m, and your biceps will hate you. Rest when you get tired.) Mix the 5th cup of flour in and beat some more until the dough is stiff enough to pull up on the wooden spoon.

Measure out the sixth cup of flour. Sprinkle about 3/4ths of it out onto a large cutting board/wooden board/corner of your counter or table that you've cleaned thoroughly. Sprinkle a handful of the remaining flour over the dough and begin to knead it.

(To knead, reach over the ball of dough and grab the edge farthest from you; pull it towards you, but not firmly enough to tear the surface, and fold the dough in half. With the heel of your palm, gently roll the ball away from you to seal the fold and to roll it back into a ball and then flatten it out again. Then turn it a quarter turn and repeat, over and over and over again.)

You'll want to knead the bread for at least five minutes, but the longer you spend kneading it, the lighter the bread will be; sometimes I'll spend as much as 20m. Once you're done, take a clean and dry large bowl, spray the bottom with Pam or other cooking spray, and put the dough in it. Then turn the dough over, so what was the bottom is now the top (that way, the top of the dough is lightly greased too). Cover with a damp kitchen towel and let it rise in a warm place (at least 80* but no more than about 110*). (What I often do is turn the oven on to warm for about 5m, then turn it off and leave the door cracked open for 5m, then put the dough bowl into it.)

Let rise for 45m-90m. It'll roughly double in size. You know it's ready when you can stab it with two stiff fingers and the dough huffs a little and the shape of your fingers stay. Once it's ready, punch it down with your fist (this is so therapeutic) until it's roughly its original size again, then turn it out onto a lightly floured board again. Knead it again, though you don't have to knead it for more than a few minutes.

(At this point, if you want a lighter loaf, repeat the rising and punching down process; one afternoon when I had nothing better to do, I let the dough rise three times, but that didn't really do anything except waste time. Two is enough.)

Once you've kneaded the dough again, shape it into a smooth oval. With a sharp knife, divide it in half. Form each half into a loaf by gently pulling the top surface to the underside to make the top smooth. Turn each loaf over and pinch the seam down the center, then turn the ends of the loaf under and pinch to seal them.

Put each shaped loaf, seam side down, in a greased and lightly floured 9x5 loaf pan. Cover with a damp towel, and let rise in a warm place until the loaf comes to just the top of the pan (again, usually about 45m).

Bake in a 375* oven (350* for glass pans) for 35 to 45 minutes or until loaves are nicely browned and sound hollow when tapped. Remove from oven. Let loaves cool in pans on a wire rack for 10m, then turn loaves onto rack to cool completely.

sarah

8 ounces (2 sticks) unsalted butter
1 standard ice cube (about 2 tablespoons frozen water)
10 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
5 ounces (about 3/4 cup) granulated sugar
2 large eggs
2 teaspoons vanilla extract
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt for ganish

Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5-10 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.

Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.

Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.

When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a non-stick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top and bottom half way through baking.

Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.

sarah

sarah

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk
1-1/2 cups water
1 cup uncooked steel-cut oats
1/4 cup brown sugar
1-1/2 tablespoons butter, cut into 5-6 pieces
1/2 tsp cinnamon
1/2 tsp nutmeg
splash of vanilla
1 tablespoon ground flax seed
1/2 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

via the yummy life

sarah

2 tablespoons extra-virgin olive oil
2-4 oz pancetta or bacon
about 4 cloves of garlic (chopped)
about 2 c mirepoix

herbs:
2 sprigs rosemary
1 sprig thyme
2 dried bay leaves
Coarse salt and pepper

2 (15 oz) cans cannellini beans
1 cup tomato sauce or crushed tomatoes
2 cups water
1 quart (4 cups) chicken stock
1 1/2 cups ditalini
grated parmesan reggiano
crusty bread

Heat a deep pot over medium heat and add oil, bacon, and garlic. Brown lightly.

Add mirepoix, and saute for a few minutes.

Add herbs, and season with salt & pepper. Add beans, tomato sauce, water, and stock. Bring to a boil, then reduce heat and simmer for at least an hour, but two is better.

Near the end, add the pasta, stirring occasionally, and cook 6 to 8 minutes. (Alternatively, cook the pasta in a separate pot and add to to soup while serving. If there are leftovers, store the pasta in another container to keep it from absorbing all the liquid.)

Remove herb stems and bay leaf from soup. Let soup rest for about 15 min. Serve with grated cheese and crusty bread.

modified heavily from Rachel Ray

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Faultless Recipes

Food from the Faultless Pajama Factory

Feb. 21st, 2014

Feb. 21st, 2014

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