Skip to main content

Summer Fiesta

 Focaccia: 

In a mixer bowl, mix together 11/4 cups warm water + 11/2 tsp salt + 2 tsp instant yeast + 2 tbsp olive oil.  I added about 3 cups of A.P. flour, and mixed using the dough blade for about 5-7 minutes. Towards the end, ddd about 1/4 cup chopped calamata olives and 1/4 cup of chopper green stuffed olives. Also added about half a package of the grated quatro frommagio cheese from TJ. Take the dough out, oil the bowl, put the dough back, cover with oil, and then cover the bowl with foil/plastic wrap and let it rise for 11/2 hours. I then refrigerated overnight (optional). Next morning let the down come back to room temperature. In a 8X8 pan, oil, then the dough, then more oil, fleau de sal, chopped fresh rosemary and a small handful of grated cheese. Let it rise again for 45 minutes to an hour. Make dimples with finger. Bake in 425 oven for about 30 minutes or so. Let cool on a wire rack. 

https://www.kingarthurbaking.com/recipes/cheese-and-herb-stuffed-focaccia-recipe


Polenta with Chickpea Puttenesca: 

Olive oil + chopped onion. Saute + garlic + chilli flakes + oregano + crushed tomatoes + olives + capers + canned chickpeas + salt. 

Polenta - Boil 4 cups of water + 1 cup polenta + 1 teaspoon of kosher salt. Once it comes back to boil, simmer for 40 mins or so. Then add butter, cream, milk, and grated permesan. 

https://mountainmamacooks.com/chickpea-puttanesca-polenta/


Pistachio Cake with Lemon Glaze:

Note that I did add about 1/2 tsp of baking powder for insurance, and it did work well for me. 

cream together 11/2 sticks butter + 1 cup sugar. Add three eggs, zest and juice of half an orange, and zest of 1 lemon. Add a small splash of milk (about 2-3 tablespoons) + 1/2 tsp powdered cardamom + 1 tsp rose water. Mix everything. Then add 1 cup of almond meal, 1 cup pistachio powder + 1/2 cup AP flour + 1/2 tsp baking powder. Mix just until it comes together. Bake in a prepared 9 inch pan and bake in 350 oven for about 35-40 mins (cover with foil in the last 10 mins to avoid getting too dark). Cool on a rack till slightly warm, and then glaze. 

lemon glaze: 1 cup confectioners sugar + juice of 1 lemon. 

Garnish with chopped pistachios. 

https://cooking.nytimes.com/recipes/11639-lemon-frosted-pistachio-cake

 http://www.staceysnacksonline.com/2019/04/nigel-slaters-lemon-frosted-pistachio.html



Comments

Popular posts from this blog

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...

Guest post - Bhinda nu shaak

 This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi!  Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking.  This recipe transports me right back to that corner house in Kharkar Ali...

Potato cheese bites

 Boil, peel and mash russet potatoes. Add some grated paneer, lots of grated cheese, chopped green chillies, cilantro, salt, pepper, oregano, chilli flakes and chat masala. Add rice flour and knead into a slightly stiff dough. Refrigerate if possible. Make small balls (about the size of an olive), press between hands, and make a deep mark on top using a fork. Fry in hot oil and serve.  This can also be used as a samosa filling, without the rice flour.  https://youtube.com/shorts/TjgyKLjrE_I?si=cA-wWQvQHqq7h_mp