foodwanderings

Baking with Heritage: Brötchen (German Hard Rolls) by Magnolia Days

2013-05-21T08:55:00.000-04:00

My next introduction in the Baking with Heritage series is to the superbly talented Renee from Magnolia Days. Magnolia Days encapsulates what I imagine Renee to be: the loveliest, kindest Southern Belle. Born and raised, and to this date living in Georgia, with some jaunts around the world while she was young. I am so happy that social media allows us the luxury of meeting people that otherwise we might have never met in our lifetime. It also introduced me to the charms of Southern Foods and its people that will win your heart over. Renee is an avid baker and a gardener. I adore her Homemade oatmeal Wheat Bread and the heirloom German spaetzle she shared recently.

Hello! I'm Renee from Magnolia Days. I am honored to be here on Shulie's beautiful blog. When she asked if I wanted to contribute to her Baking with Heritage series, I jumped at the opportunity. I believe it is important to preserve family heritage through traditions and food. I am half-German and the culture has been a part of my entire life. My dad met my mom when he was stationed in Germany during the Korean war. He fell in love with her and all things German, especially the food.
Shulie asked if I had any family bread recipes. Unfortunately none my German family members were or are bread bakers so I didn't have a family recipe to share. I thought of which bread would be a representation of my family. The first one that came to mind is Brötchen which are rolls. They have a hard outside and soft inside. My dad loved them. He really enjoyed the fresh baked ones my uncle would get whenever we visited him in Germany.

Brötchen is popular all over Germany and is often eaten for breakfast with butter and jam. It is also served with lunch and dinner. Thousands are baked every day and folks like my family get them hot and fresh at the bäckerei (bread bakery not to be confused by konditori which is for sweets).
This was my first time making rolls. It was a great learning experience. I channeled my German heritage and did my best. I do need to improve my roll shaping skills. All I need is more practice and I know I'll be making these rolls time and time again. With each batch I will think about my dad and my German family. That is what celebrating heritage is all about. You keep the memories alive and pass them along to future generations. Thank you very much Shulie for inviting me to be a part of your Baking with Heritage series. I cherished each moment of baking the rolls and thinking of my family in the process. Thanks to you I have baked the first of many German breads.

Brötchen (German Hard Rolls)
Recipe adapted from About.com
Makes 24 rolls (or more if made smaller)

For the sponge:
2 cups bread flour (unbleached recommended)
1 1/3 cups cold tap water
1/2 teaspoon instant yeast

For the dough:
All of the sponge
4 1/2 to 5 1/2 cups all-purpose flour (unbleached recommended)
1 1/3 cups water, plus more if needed
1 teaspoon instant yeast
1 1/2 teaspoon salt

To make the sponge:
In a large bowl, mix the flour, water, and yeast until it is smooth and without lumps. Cover loosely with plastic wrap or aluminum foil and let set on the counter overnight (8 to 24 hours).

To make the rolls:
In the bowl of a stand mixer fitted with a dough hook, add the sponge, 4 1/2 cups flour, water, and yeast. Knead for 8 minutes at a low speed (as recommended by mixer manufacturer when using a dough hook). Add additional flour as needed until the dough "cleans" the sides of the bowl (doesn't stick to sides).

Sprinkle the salt over the dough and knead for an additional 3 or 4 minutes. The dough should be smooth but slightly tacky. Adjust with additional water or flour as needed.

Shape dough into a ball and place in a large oiled bowl and turn to coat the dough with the oil. Place a damp towel over the bowl and let dough rise at room temperature until doubled, about 2 hours.

Turn dough out on a lightly floured surface. Cut dough in half and form each into logs. Cut 12 pieces from each log. Let pieces rest for a few minutes. Shape pieces into balls and place on baking sheets about 2 inches apart. Cover sheets with a damp towel and let rolls rise at room temperature for 1 hour.

Position 3 racks equally in the oven. Place a metal pan on the lowest rack and preheat oven to 450 degrees F while the rolls are on the final rise.

Use a serrated knife or razor blade to make a small cut or slash on the top of each roll. Place rolls in the oven. Pour 1 cup of water into the pan on the lowest shelf and immediately close oven door.

After 2 minutes, spray the sides of the oven with water. Repeat spraying twice in 2 minute intervals.

Bake rolls for 15 to 20 minutes turning the baking sheets once for even browning.

Transfer rolls wire racks. Enjoy the rolls while they are warm and crispy.

Rolls can be frozen. Re-heat frozen rolls in a 375 degree oven for 8 to 10 minutes.

Baking with Heritage series:
A Romanian Flatbread with Roasted Tomatoes
An Argentinian Tortitas Negras - Little Black Cakes
Vanilla Bean Brown Butter Cinnamon Swirl Challah

Smokey Salsa

2013-05-09T16:36:00.000-04:00

What I love about Mexican cuisine is that the ingredients, used in this North American country, are so similar, to popular ingredients in the Indian sub continent's cuisine. Both tomatoes and jalapeños were domesticated in and are indigenous to Mexico. Tomatoes are blundered in some controversy though. Some say they are indigenous to Western South America from Ecuador to Northern Chile and Galapagos Islands. Some believe they were cultivated first in Peru and others believe in Mexico. However, there are no controversies attached to the origin of jalapeño.

As a side note, I am in the midst of writing a piece about how food plays a role in cultural identity and some of the issues I raised above touch just a smidgen the larger subject matter, speaking of controversy. That is for another time as I wish to keep this post short and sweet (with a touch of spiciness! :)

I know Cinco de Mayo has come and gone, but I have meant to post this easy recipe for years now. Especially after a reader requested my version on Food Wanderings' Facebook page. The timing could not have been better as early summer BBQs are already in full swing with this pleasant spring weather, not to mention graduation parties and end of the season sports dinners, just to name a few.

I have been making this version for years now, as a condiment, especially for soccer team dinners where Jonathan grills outdoors the beef and chicken I marinate overnight for fajitas. In the last three years, now that S is in college, we brought Mexican catering a la Madnicks up to PA, where S's UMASS club soccer team travels to a tournament each year.

I use Roma tomatoes. They have a sweet undertone. Some jalapeños are spicier than others. This time I roasted four, they were surprisingly pretty mild. Use caution though, you might need only one or two, depending on how fiery they are and your tolerance, or lack thereof, to heat. As I always say, adjust and make this recipe your own.

This is a great make ahead salsa. It tastes better cooled after being refrigerated overnight at the least. The salsa keeps refrigerated, in an airtight container, for up to a week.

Smokey Salsa
5 Roma tomatoes (about 1.8 lbs total)
4 jalapeños
1 medium-large onion, peeled and halved
2-4 garlic cloves, peeled
Handful or less cilantro (see photo)
Juice of 1/4-1/2 lime
1/4-1/2 teaspoon salt or to taste

Turn on the broil setting on your oven. Line a large roasting pan with foil and spread the tomatoes, jalapeños and onion on the pan. Roast for few minutes until charred on one side and flip with a large stainless steel spatula. Roast for a couple of minutes longer and take the jalapeños out as they will roast quicker. Continue roasting the tomatoes and onions for a few minutes longer. Take out of the oven and let cool. Stem jalapeños and slice the stem side off of the tomatoes. Add the onions and garlic to the food processor and whizz to a very rough chop. Add the tomatoes and jalapeños and give a couple quick pulses. Add the cilantro and give an additional couple of pulses until the desired consistency is reached. Add lime and salt to taste and refrigerate overnight.

Cook's note:
If you do not like charred skin you can peel the tomatoes and jalapeños prior to whizzing them in the food processor. If you choose you don't have to roast the vegetables at all or roast just the ones you wish to.

Some Related recipes:
Broccolini in Avocado Dressing
Mango Chutney
Harissa
Horseradish and Beet Relish
Matbucha - A Moroccan Spicy Tomato Relish
Green Chutney
Majdool Dates and Tamarind Chutney
Fig Chutney

Broccolini in Avocado Dressing & Grated Hard Boiled Eggs

2013-05-04T16:52:00.000-04:00

We've been mainly bumming around this weekend. Jonathan has been traveling quite a bit recently and been sneaking in naps, in between all the errands, and long to do list. He decided on mowing the lawn on Sunday but not before he checked the weather forecast. It's been two weeks since he mowed the lawn last and it's already looking like brush in the jungle. Images of Sherpas and machetes crossing my mind, and yes, the mosquitos and a plague of cicadas are soon to arrive. For the time being the gnats are being a major pest but honestly we've been enjoying a really pleasant spring-like weather, so no complaints.

While Jonathan stepped out to bring his car to the garage, around the corner, for inspection, I decided to cook everything Ottolenghi. I love his column in The Guardian. I haven't seen identical recipes in either Plenty or Jerusalem. I find the dishes to be restaurant worthy. Sophistication of taking something familiar and giving it a twist that only he can do with such brilliance. As much as we like to dine out, we love even more dining in, so I decided on making these dishes at home, and have a weekend long Ottolenghi marathon. Besides, we do not live in London.

The original recipe is with asparagus. I changed it a tad. I didn't have horseradish, so I added to the avocado dressing a small slice of jalapeño. I also blanched the broccolini for 3-4 minutes, instead of 1 minute as the recipe says, and drained quickly under cold water. I didn't char or grill them after. I added all the dressing ingredients into a food processor including two pinches of cumin seeds, maybe 1/4 teaspoon total, if that. I didn't wish for the cumin to overwhelm the dish. I didn't add any cream. Come to think of it, I forgot to garnish with parsley but the dish was still mighty delicious!

I should add, that not in a million years would I ever consider to make avocado dressing, sauce or a smoothie, for fear of oxidization, until I came across this recipe. It is indeed an avocado mayonnaise-like and maintains a fair pale-ish green color.

Related Ottolenghi recipes:
Savory Sesame and Fennel Cookies
Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

Spring Musings

2013-04-27T14:18:00.000-04:00

Bleeding Heart

I know it sounds morbid but I told Jonathan "if I suddenly died, don't forget to have a look at my Instagram." Have S look at it as well, to see where his mom has been while he was living his college life. See that I rejoice in the smallest of moments in life. Typical Jonathan responded "If I remember"and "how sudden?"

Jonathan has a way of cutting right through my intensity and diffusing it with the funniest, sometimes frustrating, short responses. Making light, often with his New England dry humor, of what can seem a very dire circumstance. Lightens me up once in a while, but I believe I already said that, multiple times.

Fragrant Viburnum

Like when I was super concerned yesterday about the morning dove nesting at our window sill. "She does not sleep. She does not close her eyes." I turn to J with the utmost concern. J responds: "birds don't have eyelids" which turned out to be false but was really funny at the time. I was thinking poor bird can't bat an eyelash.

I married J for his brains, but as it turns out, both he and I have a major void and were lacking in our bird eyelids education. I was made aware of our fowl illiteracy via a twitter friend of mine who pointed our gross misgivings out. She used to own a parakeet. Trust me I am not making this up.

Wild Azalea Flower Bloom

This enlightening tidbit sent me on a research frenzy about birds eyelids. No wonder I haven't posted food here in a while. I get so easily distracted and swept up by the urgency to look into such pressing matters. Spring has a way of doing it to me, distracting. The gorgeous weather is so enticing that I can't stay indoors. I observe everything outdoors. I take nature in even if it's not sweeping views of an epic National Geographic photojournalistic trek, only my little piece of yard haven.

The powdery pollen on the anthers and the healthy looking red fox, mid-day, boldly standing in our overly exposed, sunny back yard. Do you feel the blinding rays piercing?! The robin swooping on to the front stoop, where the azalea bushes are in full bloom, pecking at the chipmunk who is burrowing for something, beneath the earth at the corner of the brick pavers. At first I thought it was quite accidental, as in the case of a bird flying into a translucent window, but then the robin ascended a couple of times more, as the chipmunk was trying to climb the woody azalea trunk. I knew it was not coincidental. Is this normal?! I have never seen a robin that combative. It must have a nest somewhere nearby he or she is protecting. The chipmunk unhurriedly changed directions and then took off. He clearly couldn't be bothered by this pesky little bird pecking at him with conviction.

Look at this picture perfect Morning Dove duo

All the while I am standing just inside my front door, trying to seem inconspicuous, trying not to rattle the chipmunk and the robin. As just to my right, in the tiny cape cod style window sill, is the morning dove nesting, on its lone white-ish egg. I didn't wish to agitate the poor girl, already on high alert from the movements in the house, old wooden floor boards creaking, Wizzy scratching at the door and god only knows what other concerns cross this mommy dove's mind?! Maybe snakes, quite possibly, as they are known to wrap themselves around the twine, camouflaged, ready to rob the nests and the birds of their future offsprings.

Mommy morning dove is determined. She no longer flies away as we walk by. We were cowering for the first few days. We take Wizzy out for a walk through the back door and wait for the hatchling. J says it's going to be fairly quick, the incubation period is 5-10 days, but don't take him up on his word, as we all already know, he has already led us astray once, when it came to bird trivia and facts.

Lone Morning Dove Egg

It's a sign of spring as the leaves unfurl and the buds bloom. It's a sign of spring as the dormant grass, photosysnthesis-ed. It's spring as I bird watch and snap photos of nature coming alive. It will truly be spring when we see the hatchling poke through the broken egg shell with his beak open yearning to be fed.

...and if I unexpectedly died, it shouldn't be morbid at all. I wish for my two guys to know that birds have three sets of eyelids, one set closes horizontally, not vertically like ours, and smile at how fun loving and wacky I was.

Raisin Bran Bread

2013-04-18T12:43:00.000-04:00

It is evident that I go 'bananas' for breakfast breads and this Raisin Bran Bread is no exception. A fine addition to the Red Star Yeast series, just in time for your breakfast, or lingering brunch this weekend. I can't wait to have a slice with my favorite apricot jam.

The original recipe instructions are for kneading by hand so I adjusted the directions for the mixer. In order to do so, I wished to double check my facts, especially the water temperature and yeast conversion chart. A refresher once in a while never hurts. In the process I came across a few baking tips and facts that made me think.."how about that?!"

Three curious tid bits I found in Red Star Yeast's Baking Tips section:
1. Olive oil will prevent the loaf from drying out too quickly. I needed the reminder here. Maybe I'll use olive oil when baking olive bread and try it with other breads too.
2. Using milk instead of water produces softer crust. I personally thought it produces a softer crumb but the crust didn't cross my mind.
3. Lite salt can be used if it has both potassium chloride and sodium. I had no idea there is such a thing as lite salt.

Some fundamental questions such as 'what's the difference between bread flour and all purpose flour' and 'tips for baking in high altitudes' are answered in the frequently asked questions section. It is quite educational, so I am going to geek out, yet again, at Red Star Yeast's site and with my baking books, over a cappuccino, this weekend.

This post is a part of my professional collaboration with Red Star Yeast. See a complete list of the breads in the series, below.

Raisin Bran Bread
adapted from Red Star Yeast original recipe

1/4 cup melted butter or oil

1 cup water

1/2 cup milk

1/2 cup packed dark brown sugar (I used Sugar in the Raw)

2 packets active dry yeast (4 1/2 teaspoons total)

4 1/2 cups bread flour

1/2 teaspoon salt

1/2 cup bran

1/4 cup wheat germ

1/2 cup raisins

Melt the butter, if using butter, and set aside.

In a mixer bowl dissolve 1 teaspoon sugar in 1/2 cup warm water (110F-115F), stir in the yeast and let sit for 10 minutes, or until foamy. Whisk in the milk and sugar and mix.

Gradually add 2 cups bread flour, salt, bran and wheat germ. Mix on a low speed, with a dough hook attachment, until smooth. Scrape the sides of the mixer bowl with a rubber spatula as you go. Fold in the melted butter or oil and raisins.

Add 1 more cup of flour, 1/2 a cup at a time, to the mixture, while continuing to knead on low speed with a dough hook attachment. Scrape the sides of the bowl as you go with a rubber spatula. Gradually add what you need of the last 1 1/2 cups of flour until the dough forms into a nice, elastic,and smooth ball. Cover the bowl with saran wrap and let rise in a warm place until the dough doubles in volume, for approximately 1-1 1/2 hours.

Punch the air out of the dough on a floured surface. Roll out the dough to a 14X7 inch rectangle and roll tightly from the shorter side into a tight roll. Pinch the edges and tuck under the loaf. Place the loaf, with the seams facing down, in an oiled parchment papered 9X5X3 loaf pan and let proof covered with kitchen towels for 1 hour in a warm place.

Bake in a preheated 375F oven for 40 minutes. Let cool on a rack.

Cook's notes:
1. I wanted a large hefty loaf but by all means you can divide the dough into two smaller loaves.
2. Freezes well. Slice, wrap in foil and store in a ziploc bag in the freezer. Reheat in foil at preheated 350F oven, for 10 (or more) minutes.

Red Star Yeast series:
Cinnamon Buns
Yeast Pancakes
Multigrain Oatmeal Bread
Marbled Rye Bread
Dark Pumpernickel Rye Bread
Jalapeño Cheddar Bread
Challah
Brioche
Date and Orange Tea Ring
Finnish Pulla
Banana Bread

I am submitting this post to Yeast Spotting.

DC Eats & Food: My Lunches with Jeanne: Taylor Gourmet

2013-04-11T00:03:00.000-04:00

Out of all the new developments in the Mosaic District, I was happiest with the arrival of this eatery, Taylor Gourmet. Funny thing is, don't let the contemporary industrial design interior and façade fool you, the deep hued, wooden beams exude warmth and the vibe is of a neighborhood joint.

One of the managers, if not both, even knows my custom made hoagie by heart. Aren't I special?! (insert Dana Carvey's voice here). Truth to be told, I visit there more often than I wish to admit, so no wonder. Grilled chicken cutlets on a whole wheat hoagie roll, pesto, diced grilled bell peppers and spicy pepper relish, I inhale without fail, every single time I go there for a late, late lunch. Sometimes when I feel like I need to 'healthify' my lunch further, I am compelled to jazz it up with some peppery arugula.

Taylor Gourmet is inspired by Philly style hoagies, according to one of the owners, David, 35, a PA transplant, who zipped over to meet with me the other day. David and his business partner, buddy, Casey, 32, have very different and distinct roles in this up and coming, DC based, hoagies done right, growing empire. Casey has the food background, while David's background is in construction.

What appealed to me, in addition to the flavorful food, is the green philosophy of both entrepreneurs. Repurposed oil barrels as giant patina chandeliers, are smart, cost cutting design elements but also environmentally conscientious. The seal on the wooden tables and planks is non toxic, soy based, to ensure indoor air quality. These are just a couple among other "eco-practices" as they put it on their website.

A year ago, according to David, when President Obama held a small business roundtable at their 14th St. DC location, it catapulted Taylor Gourmet into national name recognition. Not a direct quote but paraphrased. David seemed very down to earth. A poster child (man) for his own brand. Immediately after the roundtable, POTUS brought some hoagies from 14th St. to a meeting with some members of Congress. You can read all about it on The White House blog.

On the menu you can find traditional meatball hoagies to vegetarian options and build your own with on point, robust flavors. Sinful risotto balls with melting, oozing cheese on the inside are well worth the indulgence.

With eight Taylor Gourmet locations opened over the last five years, Mosaic District is the first Northern Virginia shop. Don't be surprised if a couple more will be sprouting around the corner in your neighborhood. Possibly a Reston, Arlington and/or Rosslyn eateries are on the horizon, so stay tuned! Don't forget, you first got the scoop, hot off the presses, here!

...and to all the single ladies out there, haven't seen a ring on it! (ahem, David!)

Taylor Gourmet
Mosaic District, Merrifield, VA
2905 District Dr. #160
Fairfax, VA
703-462-9970

DC Eats and Food: My Lunches with Jeanne series:
Mark's Duck House
DGS Delicatessen

While I was meeting with David, Jeanne was on a vacation in China. True.

Disclaimer: I do not get comped by restaurants or their PR agencies to write these posts. I foot the bill myself. I will share only places I love. This series begun as an iPhone series but this post was shot with my Nikon.

Travel Sunday: DC Monuments & Scenes

2013-04-07T12:56:00.000-04:00

Travel Sunday focuses on DC snapshots. Spring is especially gorgeous in the DC area. The cherry blossoms were yet to fully bloom due to the cold weather lingering. The one or two trees in full bloom around the Tidal Basin were flocked with tourists so my efforts to capture the buds were a complete bust. Today, I am sharing with you my favorite snapshots from my weekend outing. First up Roosevelt Memorial.

Above is another scene from Roosevelt Memorial. I framed it wider, the fourth photo below is framed tighter. I would be curious which one you like better?

Still...Roosevelt Memorial.

Here above is that tighter snapshot. Do you like one over the other?

Baking wIth Heritage: Vanilla Bean Brown Butter Cinnamon Swirl Challah by Parsley, Sage & Sweet

2013-04-02T00:00:00.000-04:00

My next guest up in the Baking with Heritage series is Lisa of Parsley, Sage and Sweet with a twist on her Grandmother's challah. I know Lisa to be a conscientious food blogger with the highest integrity, but I didn't expect her to even outdo herself. All, and I mean without exception, of her posts are of the highest quality.

I have posted challahs in the past, always meant to go behind the scenes into the history of the bread but never got around to it. Lisa here is touching the subject and then some. Interwoven with smart writing and few chuckles when least expected. I've known Lisa to be a phenomenal baker and just from my email exchanges with her, I understood her language skills are something to be aspired to. Not to mention her epic photographs below.

Lisa has many variations on Challah on her site, what intrigued me the most was the Salted Caramel Apple Sourdough Challah. You would also enjoy her Parlet-Vous Croissant? Gosh it's so flaky! Lastly, a non yeast creation, you can only find in Patisseries and at Chez Lisa's, Biscuit Joconde Imprime/Entremet - Peanut Butter and Chocolate all Decked Out.

Hello, everyone. My name is Lisa and I'm the 'talker' and picture taker behind the blog Parsley, Sage and Sweet. When Shulie asked if I would like to take part in her Baking with Heritage series, I was incredibly flattered. I've admired Shulie and Food Wanderings for some time now, so I'm honored (and humbled) that someone so talented would think of me for a guest post.

After sifting through my paternal grandmother's recipe box several times, I knew exactly what I wanted to bake and talk about - challah, and a twist on my grandmother's challah recipe. The recipe traveled from Russia to America, and has been indelibly woven into my life in so many ways - from preparation to family to love and sparkling memories - traditions I try to carry on.

I can't remember a time in my life when there wasn't challah. Both of my grandmothers used to make it every holiday, barring Passover, of course. My paternal great-grandparents emigrated from Russia to the US in the early 1900's, as did my maternal grandmother's family, albeit a little later. In both families, challah making was passed down from generation to generation, mother to daughter, except in the case of my mother, who hated/hates baking. So, being the first grandchild, and female, considering my paternal grandmother was blessed with two boys who had as much interest in baking as Henry Kissinger did in stand-up comedy, I was to be the next in line.

Before I continue - a brief history on challah. There are so many different interpretations of the origin, meaning and how it came to be called 'challah’, so I'm just going to tell you the bits that I recall, in laymans terms, learned from several people and a little internet research. Around the 15th Century, Ashkenazi (Eastern European) Jews began braiding their usual round or basic loaves for Shabbat, possibly emulating the fancy, twisted white breads throughout other parts of Europe. The braids came to symbolize entwined arms representing love, unity, and the commandments to remember, observe and guard the Shabbat.

The challah is eaten on Sabbath to represent the manna that G-d dropped from the heavens to feed the Israelites during their 40 years in the dessert after their Exodus from Egypt. On Friday night, two loaves are served, because the day before the Sabbath, G-d gave a double portion of manna so the Sabbath could be a day of rest for him. It's also said that the two loaves served should be 6-braid loaves, 12 braids commemorating the 12 tribes of Israelites.

The term, challah, is believed to come from the biblical commandment of ‘hafrashat challah’ which is the mitzvah of separating a portion of the dough (challah) before braiding to set aside as a tithe for the priests in the Temple. After the destruction of the Temple, the mitzvah was fulfilled by burning the separated dough in remembrance of the destruction - a symbolic sacrifice. Years later, the Ashkenazi Jews began to refer to the whole bread, rather than the portion of dough separated and burned, as challah.

I learned the secret to this lovely, burnished braid from my paternal grandmother. When I was very small, I loved watching her (and occasionally her three sisters, bantering and bickering) knead the dough, then cut it into anywhere from 3 to 6 pieces, depending on the occasion, since a 6-braid challah was usually for holidays or large family gatherings - mostly to impress. She would roll each piece into long snakes, tapering the ends - which is the first 'skill' she taught me, my tiny hands perfect for the job. I was in awe of her braiding skills. She could 6-braid a challah in mere seconds. I used to liken her speedy braiding to the Roadrunner. That always got a chuckle out of her.

As the years went by, her hands slightly gnarled from arthritis, she still managed to turn out braids in seconds. Unfortunately, I never learned the 6-braid challah from her because, although I loved baking and watching her, as I got older, I was more interested in boys than braiding and was too distracted to really focus and get it right. I eventually did learn how to 6-braid a challah, from a tutorial on the internet. I admit, this saddens me, but I'm pretty good at it (though not as fast), so I attribute any skills I have to her.

At home, challah was a staple at our dinner table and not just for the Sabbath. We loved it so much, we'd plead for it many an early morning while getting ready for school. Since my mother didn't bake, it was always a treat to come home and see the familiar white paper bag from a local bakery on the counter. We never cut into it with a bread knife, or any knife for that matter, instead we tore pieces off with reckless abandon. My father used to call it 'the old-fashioned way' from the old country, which I thought to be an excuse for our challah savagery. But, I was soon to learn that tearing, rather than cutting challah, is tradition, since a knife can represent violence, which should never infringe on the peace of Sabbath.

On a side note - The old country was a fictional country my father made up and told us wacky tales about. It had a name, but I'm afraid my father might revoke my place in line to the throne, if I reveal it.

The challah you see here is based on a loaf my grandmother used to make for my father, and since it did not involve braiding, the first loaf I actually made with her, step-by-step, one Rosh Hashanah when I was about 6 yrs old. My father loved cinnamon raisin bread, so she began adding cinnamon sugar to the round raisin challah she made every Rosh Hashanah, from the time he was a child. She would knead the raisins into the dough, then roll the dough into a large rectangle, brush it lightly with margarine, and sprinkle on lots of cinnamon sugar.

The rectangle was rolled tightly, twisted a few times, then coiled into a greased cake pan, brushed with a double coating of egg wash and baked. The round shape was not only for Rosh Hashanah, but it was also to distinguish it from the basic braided challahs at other holiday and family gatherings, since she always made this loaf for him when she was making challah.

Over the years, I've remained staunchly faithful to her challah recipe, until this loaf. I felt this special loaf she made for my father wouldn't hurt with a change here and there - beginning with the raisins. I love cinnamon raisin bagels and cinnamon raisin breads, but I don't love, or even like, raisins in challah. I can't explain why, so I won't.

I replaced the oil with browned butter infused with vanilla bean. In a traditional challah recipe there is no dairy, so the bread can be eaten with meat in kosher homes. My twist is more of a breakfast, dessert or snack challah - a challah that would pair well with coffee or tea. I highly doubt anyone would want to serve it with meat or any savory meal, but if you keep kosher and are uncomfortable with this in any way, infuse melted margarine with the vanilla.

The last change I made was using brown sugar in the filling for a deeper, richer flavor and gooey texture - similar to a cinnamon roll. I barely egg washed this loaf because of the open strips of cinnamon-brown sugar on top - just a light wash on the risen strips of solid, risen dough. However, the cinnamon-brown sugar caramelized beautifully..aiding in the lovely burnished color associated with challah.

Once baked, cooled and sliced (or torn), the layers pull apart beautifully, with hidden pockets of cinnamon goo and toasty butter, plus a slight essence of vanilla throughout the whole loaf.

The directions for this challah are by hand, the way my grandmother made it, but of course you can use your stand mixer or the dough cycle on your bread machine, following the manufacturer's instructions (the order in which the ingredients are placed in the machine before mixing and kneading).

Vanilla Bean Brown Butter Cinnamon Swirl Challah
1 package (2 1/4 teaspoons) active dry yeast
1 cup tepid water
1/4 cup sugar
4 to 5 cups bread flour
2 eggs plus 1 egg yolk
1 vanilla bean, split and scraped
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, browned (6 tablespoons in the dough, 4 tablespoons to brush on dough)
2 teaspoons kosher salt
2/3 cup brown sugar
1 tablespoon cinnamon
Egg Wash - 1 egg beaten

DIRECTIONS
1. In a small bowl dissolve the yeast in 1/4 cup tepid water. Cover and let bloom until foamy.
2. While the yeast is blooming, brown the butter then pour it into a medium bowl. Split the vanilla bean and scrape out the seeds. Stir the seeds into the melted brown butter. Cover with plastic wrap and let it infuse while preparing the dough.
3. Place 1 cup of the flour into a large bowl. Make a hole in the middle of the flour and pour the bloomed yeast into it. Mix the bloomed yeast into some of the flour from the sides of the hole, covering lightly with flour. Place in warm place, covered with towel, for about 15 minutes.
4. When the flour-yeast mixture starts to foam and rise, add the 6 tablespoons of the vanilla bean brown butter, sugar, salt, eggs, the yolk and the remaining 3/4 cup water, then mix until batter like. Slowly start to stir in remaining flour until you get a workable dough. You may or may not use all the flour, or may need more, depending on many factors, like the weather.
5. Remove the dough from bowl, and knead on a floured board for 10 - 15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap and a towel and let rise in a warm place for 1 hour or until doubled in size.
6. Combine the cinnamon and brown sugar in a small bowl, cover. and set aside. Grease a 9-inch springform pan.
7. When the dough has doubled in size, gently fold the dough onto itself to deflate it. Remove from the dough from the bowl to a floured surface. Roll the dough out into a 20 x 24-inch rectangle, lifting the dough and flouring the board as you go along, if necessary, to prevent sticking (I keep a dough scraper on hand). Brush the surface of the dough with the remaining 4 tablespoons of vanilla bean brown butter (you will have to melt it again - just a few seconds), then sprinkle evenly with all of the brown sugar-cinnamon mixture..lightly pressing it into the dough, then patting it down.
8. Roll the dough up, tightly, from the 24-inch side. Seal the ends and seams. Slice the roll in half vertically (some sugar and cinnamon will fall out, don't worry about it) and immediately twist both halves together. Coil the twist into a greased 9-inch springform pan, starting in the center of the pan and wrapping it around that center. Cover with lightly greased plastic wrap and let rise in a warm place until doubled in size. 15 to 20 minutes before it's ready to bake, preheat the oven to 350 degrees Fahrenheit.
9. Brush the strips of solid dough on top with egg wash, being careful not to brush the open strips of cinnamon sugar. Place the springform pan on a baking sheet on the middle rack of the oven. Bake for 35 to 45 minutes until a deep, golden brown (the brown sugar caramelizes, so keep an eye on it the last 10 minutes)
10. Let the challah cool in the pan for 10-15 minutes, then run an offset spatula or the back of a knife around the challah to insure it releases cleanly. Place the loaf on a wire rack to cool completely before slicing (this is very hard to do - we usually start pulling it apart while still warm).

Thanks again to Shulie for inviting me to write this post for Baking with Heritage. I hope you all try and enjoy this challah!

Baking with Heritage series:
A Romanian Flatbread with Roasted Tomatoes
An Argentinian Tortitas Negras - Little Black Cakes

If you would like to be a guest in this Baking with Heritage series please feel free to contact me.

Cauliflower Steaks with Capers, Anchovy and Raisins

2013-03-27T09:47:00.000-04:00

Just wanted to share a quick post of a side dish I made for Passover midweek dinner. I found the recipe at Bon Appetit. Crispy Cauliflower with Capers, Raisins and Breadcrumbs was the original title. I cut the cauliflower as steaks as you see above and roasted at 400F for a few minutes longer. I also used Matza breadcrumbs instead of regular. It was a pretty elegant presentation though not on the plate shown above. I couldn't resist re-purposing the plate for this shoot, my recent prop purchase.

Check out the nutritional value and some fascinating health benefits of cauliflower on Whole Foods site.

Aloo Gobi - Indian Potato and Cauliflower Curry

Romanesco Floret Fritters in Beer and HoneyBatter (Not for Passover. Can be made with cauliflower)

Red Hazeret - A Horseradish & Red Beets Relish

2013-03-23T20:12:00.002-04:00

Biblical stories and heroes and heroines' tales from mythology trigger young kids' healthy imaginations and nightmares alike. Maybe worrisome little kids with an overactive imagination, such as I was. I still am. When I read Russian literature, I felt the heroine's agony and yearnings. When we went over the Egyptians' afflictions every year in class, around Passover, I worried about rain of frogs and locust. My shoulders cringed, sitting still in the small, wooden chair in class, my jaw tense. I kept my mouth tightly shut though I had much to voice. I wriggled as a contortionist to shimmy away the itchiness at the thought of lice. Ten plagues, oh the possibilities of plights to be distraught about, even though I am an Israelite. I was the protagonist in my very own tragic post biblical drama.

Majority of my years growing up I went to a secular school. The teachers were true educators. They gave us, so to speak, the creationism vs. evolution point of views. We always had healthy debates and discussions and the teachers usually didn't, speaking of afflictions, inflict their own beliefs and opinions on us. Sometimes they did, especially in Literature class, but never in Bible Studies hour. Still, the ten plagues, whether by hand of g-d or simply a course of nature, were all too real. The what-ifs were vivid daydreaming and nightmare episodes.

No wonder then, to add insult to injury, I love Hazeret so much. A horseradish relish, typically made on Passover, to remind us of the bitterness and hardship of the Israelites' lives in Egypt. The pleasure I take in relishing this condiment even when all my senses, if only for a few seconds, numb, and I feel like a dragon, or Mount Vesuvius, moments before it erupts and explodes in all his or hers fiery wrath. Simultaneously, the heightened fumigation sensation is so cleansing and rejuvenating. It's spring.

For those of you who aren't familiar with the story of Passover, you can read about it here. When I was seeking out fresh horseradish recipes on Twitter, Facebook and Food Wanderings FB page it was educational. Not only did my Facebook friend Patti gave me her Horseradish with Beets Relish recipe but I also learned through her that Christians of Polish or Eastern European decent make it for Easter. Who would have thought?! I thought it was a super curious tid bit.

I can't believe it was the first year I made a horseradish relish from scratch. Trust me I won't ever go back to buying the ready made jars. It is so poignant and fresh. Beware though, the fumes can be overwhelmingly tear jerking while you prep it. I labored a bit, grating it, but you can process it all in the food processor. I cooked the beets about 20-30 minutes to an al dente consistency. I dislike raw beets. I find that the cooking, or roasting, if that's your method of choice, draws out the sugars in the beets. I saw recipes calling for balsamic or other fancy vinegars. They alter the flavor and take away from the purity of the horseradish, but if you are prepared to take the risk, by all means take a leap. I used plain ole' vinegar.

In all honesty I would probably be happiest just mixing the grated horseradish and beets, nothing more. That explains the 'touch of' in the ingredients list below. If you wish, you can follow Patti's recipe above or the one I saw on Leite's Culinaria's site.

I wish you all who celebrate a Happy and plight-less Passover and Easter, too. Let your imaginations run with happy thoughts! Happy spring to you all!

Horseradish and Red Beets Relish

1 lb horseradish root, peeled and cut up to small pieces
1/2 lb red beets (4 small), peeled
A touch of salt
A touch of sugar
A touch of vinegar
Water

Cover the beets 1-2 inches above the tops with water, bring to a boil and reduce to a low medium bubble, for about 20-30 minutes, until fork tender. Drain and let cool. While beets are cooking process the horseradish in a food processor. Scoop into a large bowl. Half or quarter the beets and add to the food processor. Whiz until a desired consistency is reached. Add to the horseradish. Add sugar, salt and vinegar according to taste.

Process in a food processor to a desired consistency. Store in a sealed jar in the refrigerator for up to 1 week, or can to prolong shelf life.

Cook's note:
1. I suggest to process the beets and horseradish in the food process separately because of the different consistency. You don't want the beets to be mush while the horseradish is still in chunks if you process together.
2. You can change the proportion of beets:horseradish according to your taste.

Great served with Haroset on a matza.

DC Eats & Food: My Lunches with Jeanne: DGS Delicatessen

2013-03-12T20:51:00.000-04:00

As you probably read in the first installment, Mark's Duck House, of my newly launched series, "DC Eats and Food: My Lunches with Jeanne," she might or might not be a figment of my imagination. In this series, I cover some of my DC area favorite eats.

I know most restaurants do not like to be a one-trick pony, but more often than not, we are enchanted with only one or two dishes on a restaurant's menu. We blindly order the same dish every single time like a familiar, comfy blanket to snuggle up with. Rarely do we love (almost) everything on the menu, and that is why DGS Delicatessen is such a refreshing addition to the DC food landscape.

The chicken matzo ball soup, deep golden, clear broth, rivals, if not surpasses, mine, on my best days. On my worst, it's leaps and bounds ahead of mine. Did I just admit to that?! Duck fat matzo balls, oh gosh, divine. No hint of duck flavor, which is a check in my book. I don't want a hint of duck in my classic Jewish soup, but if that is the secret to these matza balls?! It did a magical number on them. They are perfectly airy and shape all intact. Visually, I love the diced al dente carrots sunken to the very bottom, seen through the translucent consommé filled soup bowl. Waiting transfixed, suspended, to be fished by the diving spoon.

Jeanne, who didn't accompany me to DGS, but went there, not once, but twice, with her family, for Sunday brunch, was cooing over it. "We LOVED this place, Shulie. Thank you so much for the recommendation. The matzo ball soup and latkes were absolutely the best I've ever had, and I am as Jewish as a Chinese girl gets!!"

As die hard NYC's Katz's Deli fans, it was risky to take a chance on DGS' pastrami on rye. Boy did they reinvent the pastrami and put their own spin on it. As long as it is equally as good, even if different, I can live with that. I thought the atypical thicker slices would turn me off, but nothing about the way I was inhaling the peppery crusted cuts, gave any indication of that. It's a gigantic sandwich so I shared the other half with Jonathan. He ordered pastrami hash. It was brunch time. The fresh rye bread is toasted at the edges. Really brilliant flavor and texture.

The next time we went, I asked for the leaner pastrami cut. Jonathan ordered the corned beef which was equally as good. The pickles aren't overpowering. Great, mild accompaniment to any of the main dishes. On that second venture out to DGS, it was dinner time. Jonathan ordered a charred Ras El Hanout cauliflower side. We both loved the smokiness from the North African, Ras El Hanout, spices, according to the waitress, mixed in house.

The one item on the dessert menu that everyone is ogling, and Jonathan couldn't put the dessert fork down, is the chocolate babka bread pudding. I could do without. Go figure! I can see you shaking your head in complete disapproval.:)

Meanwhile, I haven't even touched the sleek exterior and casual chic interior. In all honesty, I can't wait to go back.

DGS Delicatessen
1317 Connecticut Avenue, NW
(one block south of Dupont Circle)
Washington, DC
202-293-4400

DC Eats and Food: My Lunches with Jeanne series:
Mark's Duck House

Disclaimer: I do not get comped by restaurants or their PR agencies to write these posts. I foot the bill myself. I share only places I love.

This series is snapped with my iPhone.

Basic Gluten Free Potato Starch Crepes - Passover Made Easy Cookbook

2013-03-07T00:01:00.001-05:00

While I am way behind with the Passover program, I wished to introduce you to a fun, user friendly Passover Made Easy cookbook, courtesy of Leah Schapira, one of the co-authors of the cookbook. We are yet to decide where we will having the Seder dinner. S is away on a volunteer spring break program, arriving back in the US, a week prior to Passover which falls later this March, at which time we will probably decide how we are spending it. I am also still indulging in leavened bread postings, but for those of you that are well ahead with your Passover preparation to eradicate any 'chametz', here is a great kosher for Passover morning, basic gluten free crepes recipe.

Breads, morning pastries, pancakes and desserts are the most challenging for me when I am planning my Passover holiday meal. That explains my past postings of Ricotta Meyer Lemon Coin Pancakes, Flourless Fudgy Chocolate Coconut Cookies, Coconut Panna Cotta and Minneola Tangelo Gelee and Peanut Apple Passover Cake, among other Passover breakfast and dessert recipes. Luckily, unlike Ashkenazi Jews, we do eat rice, legumes and beans during the holiday, which makes planning a menu that much more flexible.

Banana Bread & Red Star Yeast Platinum Giveaway

2013-03-05T07:56:00.000-05:00

I had never baked a yeast bread with mashed bananas before, so the prospect of this being a first was exciting to me. The texture and aromas of ripe bananas, yeast and vanilla, while kneading, were curious and exhilarating. The aromas from the oven were laced with intoxicating sweetness. This bread is a welcome addition to the collection of sweet breads, perfect for breakfast, brunch or my occasional breakfast for dinner routine. As you can tell, I was so intoxicated that I couldn't let the loaf completely cool prior to slicing it.

In the last few months I have interchangeably been using Red Star Yeast's active dry yeast and its newly launched magical Platinum yeast. I think I couldn't explain the traits of this new Platinum yeast better than explained in this video clip, here, by Gesine Bullock-Prado, a professional baker. The How to Use Platinum Superior Yeast is also a great guide to baking with Platinum. I know when I use Platinum that my bread will rise in the oven. It seems like Platinum has that extra oomph.

Silent Sundays: Avocados

2013-03-03T00:04:00.000-05:00

DC Eats & Food: My Lunches with Jeanne: Mark's Duck House

2013-02-28T00:06:00.000-05:00

I am launching a new series of DC Eats and Food. I am also inaugurating with it, My Lunches with Jeanne, who might or might not be a figment of my imagination. My treiff, unkosher, alter ego, with a direct quote "we eat a lot of pork. I looooove pork." Preaching to the choir, NOT. She might or might not have gone to graduate school with Jonathan. If she is real, Jeanne might not be her real name but a pseudonym. She might or might not chime in here. Maybe by a lucky chance she will even write an entire post, as long as the muse strikes her and it is not too much work, and that too is a direct quote.

We ended up completely out of my comfort zone at an authentic Chinese restaurant, in an indistinct tiny strip mall. A place called Mark's Duck House. They greeted Jeanne warmly. The trolleys, as I called the carts, were rolled to our table by the servers as soon as we were seated. I believe dinner is a la carte. Jeanne quickly conversed with them, in Mandarin, and pointed to the desired dishes. They immediately unburdened the carts and our table quickly became crowded. One trolley was ladened with an array of dumplings of all shapes, pleated to perfection. The other with duck and other non dumpling offerings, like baked sweet pork buns. Jeanne mentioned how each particular type of dumpling has its own corresponding shape and pleating. It's an art.

The on the bone Cantonese duck was superb. Moist, flavorful and roasted to mahogany perfection. There were rice noodles that reminded me of Vietnamese food. More subtle, sophisticated flavors than the greasy, sweet and sour sauces in dishes I had in other Chinese establishments. Of course I was taken by that one dumpling that had some cilantro in it, or I though it did. Loved the Chinese broccoli, beautifully piled up in a rectangular brick presentation with some sauce. Honestly, if you eat anything seafood and pork, this is your Chinese heaven on earth. Here, you can't go wrong. I warmly recommend it; to me it was a culinary adventure.

Disclaimer: I do not get comped by restaurants or their PR agencies to write these posts. I foot the bill myself. I will share only places I love.

This series will be snapped with my iPhone.

Mark's Duck House
6184-A Arlington Blvd
Willston Center I
Falls Church, VA 22044
703-532-2125

Chocolate Yeast Cake & Roulade

2013-02-26T00:02:00.000-05:00

This past January when I was in Israel, my newly wed nephew's wife baked this cake. Four roulades to be exact. See top left photo in the collage below. A bubbly and intelligent gal, I think barely twenty, if that. I was beside myself, taken by her, I had no clue what to expect. We briefly spoke to her at her and my nephew's wedding over the summer, but didn't know her at all.

She brought one chocolate roulade over to my sister's home, where I was staying part of the time. We devoured it. One roulade she gave to her neighbor and two she froze for my nephew. I begged her the next day to bring another one over, but she wouldn't relent, it was saved for her sweetheart. When I pointed at her. and told her that she is frugal, she threatened to withhold the recipe from me. All in good fun.

Come to think if it, this roulade is a staple at many Israeli homes, baked usually as a Shabbat (Sabbath) dessert. Some would say it is identical to a chocolate babka. Either way, I have been daydreaming about it since I came back to the US, but just got around to baking it.

The first two loaves I baked were filled with the cocoa, coffee filling. I cut them lengthwise the way the collage shows, braided and scooped and squished them into two cake loaf pans. They looked like babkas. You might have caught the slice I Instagrammed earlier. The third loaf was the one featured in this post with the semi sweet chocolate filling, it went to my neighbors. The last was a roulade, shown in the top left photo of the collage, filled with the cocoa, coffee filling and sprinkled with sesame seeds. I love that yeast, chocolate and sesame combination.

Deeper depth of field than top photo

My further research was turning up identical recipes one after the other. I guess the recipe is full proof! After kneading the dough it comes out a tad sticky, but after proofing for two hours, boy it's gorgeous! If you do not wish to bake all four loaves in one day, you can keep half of the dough covered with saran wrap to proof overnight in the refrigerator.

Check out my Breads and Anything Yeast board on Pinterest to see the posts that inspired me to shape this loaf in an Estonian Kringle fashion.

Chocolate Yeast Cake and Roulade
makes 4 cakes/roulades

Yeast starter
25gr active dry yeast (about little more than 3 1/2 packets. Each packet is 1/4oz)
1/2 cup lukewarm milk

Dough
1kg (2.2lbs) all purpose flour
150gr sugar (3/4 cup)
4 eggs, room temperature
180ml lukewarm milk (3/4 cup)
1/2 teaspoon salt
200gr (7.05oz/14 tablespoons plus a tad) butter, cut into pieces, room temperature

Egg Wash
1 egg, whisked
1 tablespoon milk

Mix the milk and egg together.

Garnish
Sesame seeds

Fillings below

Add the yeast to the 1/2 cup of milk and let rest for 10-20 minutes until the yeast bubbles. Meanwhile, add the flour, sugar and salt into the mixer bowl and incorporate with a rubber spatula. With a dough hook attachment mix into the flour mixture, the milk and eggs, incorporate and shortly after add the bubbled yeast. While the dough is kneading add the pieces of butter one by one. Knead for about 5-7 minutes until all the ingredients are incorporated. Place the dough in a large glass, ceramic or porcelain bowl, cover with saran wrap and let proof in a warm place for up to 2 hours.

Divide the dough to 4 equal parts. Keep 3 parts covered with saran wrap while rolling out the first part. Roll out the dough into a super thin 40cmX45cm (a tad larger than 15X17inches) rectangle. Spread with a rubber spatula the semi sweet chocolate filling or brush with melted butter and sprinkle the cocoa, coffee filing and roll tightly from the narrow part into a roulade.

Place the roulade on a greased parchment paper lined cookie sheet, with the seam side facing the bottom, cover with a kitchen towel and let proof in a warm place for up to an hour. Brush with the egg wash, sprinkle with sesame seeds if desired and bake in a preheated 180C (356F) oven for 25 minutes.

You can slice the roulade lengthwise and keep the sliced parts facing up. Braid while all the while keeping the sliced parts facing up. Pinch ends and turn into a ring. Place on a greased parchment paper lined cookie sheet, cover with a kitchen towel and proof in a warm place for up to an hour. Brush with an egg wash and bake in a preheated 180C (356F) oven for 25 minutes.

Instead of rolling the braid into a ring you can lift it and squish it like an accordion into a greased parchment paper lined cake loaf pan. Cover with a kitchen towel and let proof in a warm place for up to an hour. Brush with an egg wash and bake in a preheated 180C (356F) oven for 25 minutes.

It is easier to squish the loaf with the cocoa and coffee filling into an accordion than it is with the semi sweet spread.

Cocoa, Coffee Filling
50gr butter, melted and brought to room temperature
1/2 cup sugar
2 tablespoon cocoa powder
1/2 teaspoon instant coffee or cinnamon

Mix the sugar cocoa and coffee.

Semi Sweet Chocolate Filling
150gr (5 1/2oz) semi sweet chocolate
70gr (about 5 tablespoons) butter

Melt the chocolate and butter in a bain-marie while occasionally stirring with a rubber spatula, until smooth and glossy. Let cool at room temperature.

You can use a ready made spread of your choice.

Israeli Couscous & Kale

2013-02-21T12:23:00.000-05:00

Recent outings to a few restaurants catapulted me into a renewed enthusiasm for vegetables, if that is at all possible, considering I cook a lot with veggies, daily. Intensely charred Brussels sprouts with maple syrup, balsamic and a touch of yogurt in one place, charred cauliflower with a smokey ras el hanout, a Northern African spice mix in another, jolted my taste buds.

Baking with Heritage: An Argentinian Tortitas Negras - Little Black Cakes by Vintage Kitchen Notes

2013-02-18T08:12:00.000-05:00

So happy to have Paula of Vintage Kitchen Notes as my second guest in the monthly Baking with Heritage series. I hadn't the slightest clue about Argentinian baking, even though one of my best friends growing up was half Argentinian, the other half, Brazilian. I thought Asado and empanadas pretty much sum up Argentinian food. My son swears by the empanadas in Buenos Aires to be the best in the world. He was there on a soccer tournament in his freshman year in high school and got a hefty dose. Trust me I tried to replicate.

Moving fast forward to Paula, who is the gentlest, sweetest person and a super talented baker. Her writing below is romantic. I can imagine sepia toned old world charms through her words. I salivate over her Caramelized Monkey Bread and Soft Pretzels. For those of you who are fluent in Spanish, I am embarrassed to say I am not, Paula also has a food blog in Spanish called Jengibre Azul, Blue Ginger. In our brief brainstorming session Paula threw some ideas around. The little I knew that there are many classic Argentinian breads baked with lard, but for the purposes of this blog, I couldn't. I shot Paula a quick email explaining the entire kosher thing on one foot, though I should put a disclaimer attached here, I am by no mean kosher in the traditional way. When Paula mentioned these Tortitas Negras cakes, I think we both knew instantly that this is it. Aren't these Little Black Cakes deliciously intriguing? I was hooked!

Hop below to Paula, but before you do so, I encourage you to follow her on twitter and like Vintage Kitchen Notes on Facebook. I can't help myself but share with you her native country's Marinated Steak and Chimichurri Sliders and Empanadas. For those of you who keep kosher, the lard and butter can easily be substituted with oil and margarine. If you wish to be a part of these series, drop me a note.

TORTITAS NEGRAS

When I read that Shulie was interested in heritage baking I thought I heard her call my name. Baking is my favorite thing to do in the kitchen, and having a chance to make at home something that reminds me of my childhood, of the times when old fashioned bakeries where still modern, is definitely on top of my list. As in sharing a prized recipe with someone as talented as her, and that includes not only her food, but also her tales of the world and amazing photography. I hope you, her readers, enjoy these simple and very traditional little breads.

Jerusalem Artichokes (Sunchokes), Potatoes, Garlic Soup

2013-02-12T18:22:00.000-05:00

These knobby tubers, the Jerusalem Artichokes, otherwise known as sunchokes, aren't related to artichokes but rather to the sunflower/daisy family. This root vegetable is surprisingly not from Jerusalem but rather native to North America. Italian settlers in the US called the plant girasole, sunflower in Italian, which might explain how the name evolved overtime to Jerusalem. Jerusalem artichoke's flavor resembles the taste of a heart of an artichoke, only sweeter.
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Baking With Heritage: A Romanian Flatbread With Roasted Tomatoes by Roxana's Home Baking

2013-01-28T00:01:00.000-05:00

Hello everyone, as you all know, I do a lot of baking with yeast over here at Food Wanderings. This year I am kicking off a new Baking with Heritage series, asking baker friends to contribute a baking with yeast recipe from their tradition and background. If you bake with yeast, and would like to guest in this series, drop me a note. To inaugurate this series I have here the very talented Roxana of Roxana's Home Baking, with her grandmother's Romanian flat bread. Thank you Roxana for sharing this heirloom recipe with me and Food Wanderings' readers. Please hop over below and get a pretty wholesome look at what Roxana is all about. Make sure to follow her baking endeavors!

Hello Food Wandering fans! For those of you who do not know me, allow me to introduce myself. My name is Roxana and I'm the baker, writer and photographer behind Roxana's Home Baking - where passion meets cravings. My blog is focus on baking everything from scratch no matter if it's just a simple cookie, bread or a layer cake. I'm passionate about baking, especially yeast breads and lover of all things chocolate. I just recently started a mini series about Bread Baking. When Shulie asked me to bake a bread that reminds me of my homeland, Romania, I knew I had to share the recipe for a flatbread my Grandma used to make us almost every week.

I have lots of memories about my Grandma, but most of them involve bread baking. She loved baking bread for our big family. She'd start by sifting the flour in the big oval wooden bowl while we'd happily gather twigs for the wooden oven to heat it up. Most of the time a big chunk of the dough, after it had risen was made into fried doughnuts which we'd sprinkle heavily with sugar for a mid-week sweet snack and the rest of the dough was divided and rolled out to make bread. Carefully my Grandma would poke holes in the dough not to allow it to rise too much.

Dehydrated GoldRush Apple Chips & Life, Not For The Faint At Heart

2013-01-25T00:28:00.000-05:00

I had promised awhile back to post this dehydrated apple recipe, but it has taken me some time to deliver. As you can tell from this, I have been obsessed (a reoccurring theme) in recent years with the GoldRush apples. Golden Delicious has now taken the back seat. In the DC area, I have only seen the GoldRush at Farmers Markets. It makes the outing on a weekend worthwhile, even if only to pick up some apples, mushrooms and local cheese.

For dehydrating apples I found over the years that most apples will work with an exception of one, the Granny Smith. I love the Granny Smith apples in baking, I won't substitute it with any other variety, but when it comes to dehydrating, they are my least favorite, one dimensional tart notes only. The dehydrated apples can have a softer rubbery feel but if you keep them in the oven longer they turn into chips. The apple chips shatter like thin glass at the faintest touch, it's really neat.

Harissa

2013-01-23T00:00:00.000-05:00

Harissa, a North African condiment, most associated with, but not exclusive to, Tunisia. There are so many versions of Harissa within North Africa, not to mention the similar Yemenite Schug and the South East Asian Sambal. The purest, most basic version of Harissa is made with rehydrated dried red chili peppers, garlic, salt and oil to seal and preserve. Great on sandwiches, fish and a dabble to jazz up soups, just to name a few uses. I love the kick my version got with that beautiful orange color, achieved by emulsifying the olive oil with the ingredients in the food processor.
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Silent Sunday - Clementines

2013-01-20T16:37:00.002-05:00

Every now and then on a Sunday, sometimes on a Wednesday, I will upload photos of the seasonal weekend bounty I get at the Farmers' Markets, Costco, Asian or other grocery stores. If you've been following me for three years or so, you might remember my Costco Finds and Farmers' Markets installments.

Speaking of Costco finds, these are bursting with flavor Jaffa clementines I found there. Firm and delicious. It gave me some comfort to find these beauties as I neglected to photograph the orange groves on a Moshav I was staying at, on my recent trip to Israel, and the citrus trees, I particularly recall a lemon tree, in my sister's yard. It was a combination of the volatile weather conditions and pressing family matters I had to attend to.

Many of these photos will be raw ingredients, as with the clementines, that we love to just snack on. No cooking, no messing around, purely fresh, without any loss of the Cs.

Scenes from a Friday Morning in Tel Aviv Seaport & HaCarmel Markets

2013-01-04T14:35:00.002-05:00

Dim Sum very trendy in Israel lately. Many Asian restaurant openings and Dim Sum stalls in both Shuk HaNamal (Tel Aviv Seaport) Market and HaCarmel Market.

Polenta Citrus Sable (Sand) Cookie Snaps

2012-12-26T19:45:00.000-05:00

I have been obsessed, some would say possessed, with these Polenta Citrus Cookies, ever since I had them in this charming little patisserie in Israel this past summer. Perfumed by citrus zest, the added crunch of the polenta make these cookies sophisticated bites. Perfect for your next tea party with the girls, a part of New Year Eve's party bite size dessert spread, or just when it is dreary outside, and you snuggle with a cozy blanket, a book you cannot put down and a steaming cup of tea at the table right beside you. My guys will opt for a hot cup cocoa instead.

Citrus always brings back memories of home and Jaffa citrus. My escape from the orange groves, running for my life from the guard. My friend and I used to walk through the citrus groves as a shortcut. The scent of the white orange blossoms vivid in my mind. Sometimes the trees were heavy with beautiful fruit. We helped ourselves to some and the oils perfumed our hand and some peel got stuck in our finger nails. It was a tad like a splinter, uncomfortable. The innocent frolicking through the groves turned into a mad chase after, you would think by the persistency of the guard, criminals with a bounty on their heads. I was a sprinter but that guard had an impressive bounce in his step.