I love recipes that combine oats and coconut.I know that it is not one of the first flavor combinations that come to mind. But I have tried it in biscotti, cookies, granola and every time the coconut transforms the oatmeal from good old earthy and boring to nutty and interesting.
Posted by Sawsan@ Chef in disguise on December 15, 2014
A new month and another beautiful traditional Arabic recipe for the group Arabic flavor. Our wonderfully talented host Areej chose to take us to the north of Jordan, specifically to the city of Irbid to teach us how to make Matabka.
Matabka or matabqa is a traditional onion filled layered bread, popular in the North of Jordan. What sets this beautiful layered bread apart is the fact that it uses olive oil instead of butter to achieve the flaky layers. That gives it a uniqe earthy nuttiness that is simply irresistible
Biting into this bread is a real treat! The outer layers are crisp and crunchy while the inner layers are soft and chewy. The sauteed onions add a wonderful hint of sweetness that perfectly complements the delicate bread.
3 cups flour
1/2 teaspoon salt
1/2 teaspoon nigella seeds (optional)
1/2 teaspoon fennel seeds (optional)
1/2 teaspoon anise seeds (optional)
About 1 and 1/2 cups warm water (you may need a little more or less)
4 cups chopped onions
1 cup olive oil
1/2 teaspoon salt
1/2 teaspoon all spice
1 teaspoon turmeric
In the bowl of a stand mixer fitted with a kneading attachment (or a regular bowl if you are doing this by hand) , add the flour and salt
Slowly add the water and knead, until you get a smooth and sticky dough. This type of dough is called ajeen awees which means extra wet dough. You need the dough to be this wet to be able to stretch it later
Knead the dough for 10 minutes in your stand mixer or 15 if you are doing this by hand
Divide the dough into 4 parts, drizzle generously with olive oil, allow to rest for an hour
In the mean time, prepare the filling
Heat the olive oil in a pot, add the chopped onions with the salt, pepper and turmeric.
Cook over medium heat until the onions are translucent
Drain the onions, reserve the oil
On a clean surface, preferably marble drizzle some of the reserved olive oil and start spreading the dough with your hands gently and slowly until it is really thin
I tried to shoot a simple video to show you the stretching technique
The result is a very thin circle of dough
Here is a video showing the filling and folding procedure
First fold 1/3 of the dough over the middle 1/3, spread with some filling
Fold the other 1/3 over the center and spread with some filling
Again fold 1/3 of the dough over the middle third, then fold over the other third.
The result is a square of layered dough
Put this square on the side and spread another dough ball into a thin circle
Spread with some filling
Place the square of layered dough in the center of the circle
Repeat the folding technique
Up until now we have used 2 dough balls, you can stop here or you can keep on layering up to 7 layers
I personally prefer stopping at 2, that way I can reduce the cooking time
Place the finished layered loaf into a pan and allow it to rest for 30 minutes
Gently spread the loaf to make it thinner and larger
Bake in a preheated oven (380 F or 190 C) on the central rack
For a 2 layer loaf : bake for 20-25 minutes
For a 5 layer load: bake for 40 minutes
Serve with some homemade yogurt and a green salad
٣ كوب طحين
نصف ملعقه صغيره ملح
(و اختياري اضافه نص ملعقه حبة بركه ونص ملعقه شومر ونص ملعقه يانسون حبوب)
كوب و نص ماء للعجين
اربع اكواب بصل مفروم
كاس زيت زيتون
نصف ملعقه صغيره ملح
نصف ملعقه صغيره بهار حلو
ملعقه صغيره كركم او عصفر او بالاردني بسموه ورص
بنعجن العجين العويص حتى يتشكل عنا عجينه طريه بفضل تنعجن حوالي ربع ساعه مع الدعك الجيد وتقرص لأقراص
وتغمر بزيت الزيتون ونتركها ترتاح عالاقل ساعه
الحشو :نفرم البصل فرم ناعم نضع بالقلايه زيت الزيتون وبس يحمى نضع البصلات مع الملح والفلفل حسب الرغبه والعصفر او الكركم ونبداء بتقليبه حتى يذبل البصل ويستوي
نضع على رخامة المطبخ كمية من الزيت الزيتون ونبداء برق العجين حتى تصبح رقيقه وشفافه
ونفرد عليها ملعقه كبيره من الخليط ونطبقها كما في الصوره ونضعها على جنب
نفرد قرص اخر بنفس الطريقه نضع بصل ونفرده ونضع العجينه المطبقه الاولى بنصف هذه المفروده ونطبق العجينه المفروده عليها بنفس الطريقه
نكمل بهذه الطريقه حتى نكمل العجين نترك القرص الكبير يرتاح نصف ساعه ثم نضعه بصينيه دائريه ونفرده جيدا وبحذر حتى يتشكل عنا رغيف كبير مكون من كل الطبقات
طبعا الفرن حامي من قبل حراره ٣٨٠ ف نضع الصينيه بالفرن تخبز حوالي ٣٥ دقيقه ل ٤٠ دقيقه المده تعتمد على عدد الطبقات انا عملت ٥ اخدت ٤٠ دقيقه وعملت وحده طبقتين اخدت ٢٠ دقيقه طبعا انت حره بكمية الطبقات معك من طبقتيت ل ٧ لكن اذا زودت كمية الطبقات يجب ان تغطيها بالفويل قبل الخيز وتضعيها بصينية ذات حواف وتتركيها بالفرن عنار وسط مده اطول حتى تستوي الطبقات
تقدم ساخنه مع السلطه او خيار ولبن او شنينه
Posted by Sawsan@ Chef in disguise on December 12, 2014
My son loves pancakes! If it was up to him we will have them every morning! and although I do have quite a few pancake recipes ranging from vegan pancakes to carrot cake pancakes and Arabic Atayef pancakes, I am always on the look out for new and interesting pancake recipes. Dutch baby pancakes have been on my list of recipes to try for quite some time.
Dutch baby pancakes, sometimes called a German pancakes, or a Dutch puff, are sweet baked pancakes that are very similar to a popovers. They are derived from the German pfannkuchen and they are made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon. Occasionally fruit or another flavoring is also added.
Despite not having any leavening agents, they do puff up beautifully in the oven, watching them bake is really fun, especially for an excited, hungry 5 year old :) Sadly they do deflate quickly when you take them out of the oven
Posted by Sawsan@ Chef in disguise on December 1, 2014
For Nov and Dec the daring cooks were given a chance to revisit old challenges. We can choose any recipe from the daring cooks archive. I LOVE catch up months because they give me a chance to try some of the challenges that I have missed.
As I was going through the archives, I came across the bibimbap challenge. knowing that it was hosted by the wonderfully talented Renata, I knew I had to give it a go.
What is Bibimbap?
Bibimbap, means mixed rice (Bibim = mixed; Bap = rice). It is a South Korean dish, traditionally served in a bowl,where a bed of hot steamed rice is topped with julienned sauteed (or steamed, or boiled) vegetables of different colors.You can also add beef, chicken or seafood if you like.
The signature look of Bibimbap comes from the careful arrangement of the vegetables on top of the rice. They almost look like a colorful pinwheel. Bibimbap is usually served with an egg. The egg can be fried (sunny side up) or even raw and in this case it is placed in the center of the pinwheel. Another option would be to make the egg into omelette then cut it into strips and arrange those with the vegetables.
What I really loved about Bibimbap is that it is a colorful, eye-pleasing dish.The colors are arranged to form a harmonic balance. For example, similar color vegetables are arranged opposite to each other.
Despite all the care put into preparing and serving the dish, when it is time to eat, the vegetables and rice are mixed thoroughly to ensure that you get a bit of everything in every bite. That may make Bibimbap more tasty but it definitely makes you feel like all the effort you put into the decoration was in vain :)
Bibimbap is usually a spicy dish. Korean cuisine is spicy… VERY spicy! The heat in Bibimbap comes from the sauce. The dish is usually served with a thick sauce made with Korean red pepper (capsicum) paste called Gochujang. Gochujang can be easily found in Asian markets.
As you may already know, I can’t handle the heat, so I took Renata’s advice and replaced the red pepper paste with soy sauce. Another option would be to omit it all together or substitute fermented bean paste (similar to Japanese miso) for the red pepper sauce. You may also use any other Asian-style sauce of your liking.
One of the variations of Bibimbap is called Dolsot Bibimbap. Dolsot means “stone pot”. The Bibimbap is assembled in individual serving-sized stone pots that are previously coated with a thin layer of sesame oil. After that, the pot is heated on the stove top until it sizzles and makes a thin layer of crunchy rice in the bottom. The sesame oil is what gives this dish its unique taste. It is then served piping hot, and when all ingredients are mixed together, the heat of the stone pot will cook the egg through.
Alternatively, a cast iron skillet works well as a substitute for the stone pot. If you don’t have a stone pot nor a cast iron skillet, but still want to try Dolsot Bibimbap, you can try using a common non-stick skillet, the only difference is that it won’t retain the heat for so long.
2 cups (approximately, use according to your taste) Korean style steamed rice (recipe below).
1/2 cup each of your chosen vegetables (suggestions and preparation methods below).
For the meat:
1/2 cup (120 ml) (2½ oz) (75 gm) beef, or chicken; ground (minced) or cut into fine strips
1 teaspoon (5 ml) soy sauce
1 teaspoon sugar
1 teaspoon vinegar
1 teaspoon sesame oil
2 cloves garlic
1 pinch of salt and pepper
Red pepper sauce:
3 tablespoons Korean red pepper paste (gochujang) (you can use 1 tablespoon of soy sauce instead)
1/2 teaspoon soy sauce
1/2 teaspoon vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 clove garlic, minced
Egg(s), 1 per serving (optional)
Start by marinating the meat:
Mix all the marinade ingredients with the meat and set aside while you prepare the vegetables.
Sautée the veggies (instructions below), then use the same pan to sautée the meat over high heat until
it is cooked through.
Vegetables suggested and how to prepare them:
Mung bean sprouts (moyashi) and spinach leaves:
Boil some water in a sauce pan and add the mung bean sprouts.
As soon as the water boils again, drain the sprouts and immediately immerse them in cold water for a few minutes to stop cooking.
Season with a pinch of salt and 1/2 teaspoon sesame oil.
Use the same process with the spinach.
Onions, carrots, zucchini, fresh mushrooms, and green onions:
Sautée the julienned vegetables very briefly (they should remain crunchy), one at a time, in a pan that has been lightly greased with sesame oil, over medium high heat.
Add a pinch of salt.
Set aside separately.
Cut the seaweed into thin strips using kitchen scissors. Use as is.
Lettuce and cucumbers:
These are used raw, julienned.
The vegetables can be substituted according to seasonal availability or your preference. Try to use a colorful selection of vegetables to make your dish more appealing and healthier. Vegetarians may omit the meat or use grilled tofu as a substitute.
A fried egg is often used to top off the Bibimbap.
Another option for using the egg is to lightly mix it with a pinch of salt and cook in a pan as a crepe.Then, cut it into strips.
For Dolsot Bibimbap (cooked in a stone pot), put a raw egg yolk in the center of the dish, on top of everything. The heat of the pan will cook the yolk through when you mix everything at the time of eating.
For the sauce:
Combine all ingredients and set aside. This sauce is served separately, according to each one’s taste. If you don’t like spicy food, you can omit this sauce and use soy sauce or fermented soy bean paste (miso) instead.
Assembling the dish:
For Dolsot Bibimbap, brush some sesame oil in the bottom of the stone pot, cast iron skillet or a non stick pan.
Make a “bed” of steamed rice. Amount is up to you, usually ½ to 1 cup per serving.
Arrange the prepared vegetables on top of the rice, side by side, around the pot
If you want to be authentic, arrange similar colors opposite to each other.
The meat can go in the middle or along with the vegetables.
Finally, place the fried egg, or raw egg yolk (if using) in the middle carefully so that the yolk doesn’t break.
Heat the pot on the stove top over medium heat without a lid.
In approximately 5 minutes, it will start to sizzle. It will take about 10 minutes total, but depending on your stove it may take more or less time. So keep an eye on it, you want the rice at the bottom to form a thin, crunchy layer, but you don’t want it to burn!
For regular Bibimbap, arrange the ingredients (that should be hot) in individual bowls and top off with a fried egg (optional). Omit the sesame oil in the bottom and the heating on the stove top. Serve.
Bibimbap is traditionally eaten with a spoon. Add some sauce to the bowl, mix all components thoroughly and enjoy!
KOREAN STYLE STEAMED RICE
The rice-water proportion is 1 : 1.2 (by volume):
1 cup (240 ml) (7¾ oz) (220 gm) Korean rice (short grain rice, same used for making Japanese Sushi)
1¼ cup (300 ml) water
This amount will yield about 2 cups cooked rice which should be enough for the amount of ingredients in the Bibimbap recipe provided here. Feel free to use more, or less, according to your taste.
Step 1: Rinse the rice
Measure the rice and place it in a bowl. Fill the bowl with water and make a swirling movement with your hand. Don’t scrub the rice.
Strain the water and repeat this process 3 more times. The last water won’t be crystal clear, but that’s the way it is supposed to be.
Strain the water well and immediately place the rice back into the bowl.
Step 2: Soak
Measure the water that will be used for cooking, and pour it over the rice. Let it soak for 30 minutes.
Step 3: Cook
After the soaking time, transfer rice and water to a heavy bottomed sauce pan. Bring it to a boil over medium heat and immediately turn down the heat to the minimum possible. Cover and simmer gently until all the water has evaporated. Watch closely, mine took only 5 minutes!
Step 4: Rest
Turn off the heat and let it sit for additional 15 minutes, covered, to finish cooking.
Stir the rice so that the moisture is evenly distributed.
Storage & Freezing Instructions/Tips:
Bibimbap is best made fresh. It isn’t suitable for freezing. Rice and vegetables can be prepared ahead (maximum of 24 hours) and kept in the refrigerator in airtight containers, but will have to be reheated before assembly. Dolsot Bibimbap is an exception, it can be assembled with refrigerated made-ahead ingredients that will be heated through on the stove top, using the stone pot.
Blog checking lines
The July Daring Cooks’ Challenge took us to Korea, where Renata of Testado, Provado & Aprovado taught us to make bibimbap. This colorful rice dish can be customized to meet any taste, and is as much fun to eat as it is to say!
Posted by Sawsan@ Chef in disguise on November 28, 2014
The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.
A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.The pastry was created in 1910 to celebrate the Paris–Brest–Paris bicycle race which began in 1891. The Paris brest is always shaped like a circle. The circular shape is supposed to represent the bicycle wheel.
The filling for the Paris brest is usually Creme mousseline — also known as German buttercream — if you are not familiar with it, it is this heavenly, silky and decadent combination of pastry cream and butter. I love pastry cream, it is my favorite filling for cakes, knafe, and Mille-feuille and up until this challenge, I honestly thought that there was no way that you can make pastry cream any better.
I was wrong!
The addition of butter and praline paste transformed the pastry cream completely. The Praline added a beautiful nutty hazelnut note while the butter made the cream velvety and smooth. Simply put, the additions made the cream addictive! it was very hard to resist eating it by the spoonful! Consider yourself warned!
I followed the challenge except for using my favorite choux dough recipe and a few other changes that I highlighted in red. I also made a few pate a choux swans for the kids with the cream mousseline filling..simply irresistible!
Posted by Sawsan@ Chef in disguise on November 27, 2014