Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 No-Knead Nutella and Roasted Hazelnut Challah http://steamykitchen.com/250-challah.html http://steamykitchen.com/250-challah.html#comments Sun, 13 Jan 2008 21:55:29 +0000 http://steamykitchen.com/blog/2008/01/13/challah/ Wow, I can't believe how many of you made the No Knead Sticky Pecan Caramel Cinnamon Rolls! As promised, I'm not going to leave you hanging with extra dough in the refrigerator. Here's your recipe for No-Knead Nutella and Roasted Hazelnut Challah from ...

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No-Knead Nutella and Roasted Hazelnut Challah

Wow, I can’t believe how many of you made the No knead sticky cinnamon rolls No Knead Sticky Pecan Caramel Cinnamon Rolls! As promised, I’m not going to leave you hanging with extra dough in the refrigerator. Here’s your recipe for No-Knead Nutella and Roasted Hazelnut Challah from the book, Artisan Bread Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.  By the way, if you haven’t entered the contest to win a copy of their book, make sure you do!

Ok, I love their basic Challah recipe, but thought I’d be a bit fancy and make a Nutella and Roasted Hazelnut version. Screw the diet – just for a day, ok? Hey, don’t look at me like that – I’ve been testing the book’s recipes all week long JUST FOR YOU and I took one 3 lbs for the team!

Damn. I need to review a diet book next. Anyone have a good diet book that needs reviewing?

If you want to make the basic Challah, it’s the same recipe, just don’t add Nutella or Hazelnuts. Instead of hazelnuts, how about poppy seeds or sesame seeds?

Master Challah Dough

from Artisan Bread in Five Minutes a Day

If you’ve read the No-Knead Sticky Pecan Caramel Cinnamon Rolls already, the Master Dough is the same exact recipe.

You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a grapefruit sized piece of dough (1lb) to use for a loaf of Challah. Return the rest to the refrigerator to use for another day or you could make Sticky Pecan Caramel Cinnamon Rolls!

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR!!! Stir until you don’t see any more dry bits of flour. Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

pssst….if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your Challah. However, I’ve found that with only a 2-hour rise, the bread isn’t very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.

No Knead Challah

Nutella and Roasted Hazelnut Challah

adaptation of Challah recipe from from Artisan Bread in Five Minutes a Day

1 lb of Master Challah Dough (above) about a grapefruit sized chunk of dough
4 1/2 tbl Nutella
small handful of hazelnuts
1 egg + 1 tbl water, whisked to make egg wash

The first thing you need to do is take that master dough out of the refrigerator, grab a grapefruit sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough hang out on counter, covered with a towel to take the chill off while you roast your hazelnuts.

Roast Hazelnuts: Grab a medium sized skillet. Turn heat to medium. When hot, add hazelnuts and roast, continually moving the nuts so that they don’t burn. You may want to turn your heat to medium-low if the pan gets too hot. Roast until nuts are golden brown and fragrant. Roughly chop the nuts with a sharp chef’s knife and cutting board.

Braid Dough: Now, back to the dough. Use palm of your hands and roll the dough into a thick, even log. Cut the dough into 3 equal pieces with knife or dough scraper. (It’s easier to cut even pieces when the dough is not round). Roll each piece with your hands to stretch into a long 1 1/2″ thick rope. Try not to just stretch it out by pulling, the dough will break. Easiest way is to place dough on counter and roll back and forth with palms of hands, starting in the middle and hands move out which stretching the dough a bit. Don’t worry about getting it to look pretty, just try to get each piece even sized.

Time to add the Nutella. Take one piece of dough. Use side of your hand to press and create an indent in the middle of the strand. Spread about 1 1/2 tbl of Nutella in this indent.

No knead nutella bread

Bring up the sides of the dough, encasing the Nutella and pinch dough closed. Repeat with other strands. Don’t have to be perfect. It’s messy, I know, but it’s NUTELLA and worth every finger lickin’ mess.

Pinch it up!

Challah dough

Let’s braid! Start in the middle and braid. Pinch ends, tuck under. Now braid the other side, pinch and tuck. Start braid from the middle (instead of top) so that it tapers evenly at both ends.

Challah bread recipe

No Knead Challah Bread

Cover with towel and let rest for 1-1/2 hours. 20 minutes prior to baking, preheat your oven to 350F.

When dough is ready, brush top with egg wash and sprinkle with chopped hazelnuts. Bake for 25 minutes.

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Original No Knead Bread The Original No Knead Bread

Flatbread recipeNo Knead Pizza Dough: Pear & Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

Pecan Caramel Cinnamon Rolls Recipe No-Knead Sticky Pecan Caramel Cinnamon Rolls

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No-Knead Sticky Pecan Caramel Cinnamon Rolls http://steamykitchen.com/248-caramelroll.html http://steamykitchen.com/248-caramelroll.html#comments Sat, 12 Jan 2008 14:19:30 +0000 http://steamykitchen.com/blog/2008/01/12/caramelroll/ Do you know what I call smart? Taking something from "works awesome" (No-Knead Bread) to the level of "KICK-ASS." Which is exactly what authors of the book Artisan Bread in Five Minutes a Day, Jeff Hertzberg and Zoe Francois have done.

Oh yeah, and I hold them both directly responsible ...

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Sticky Pecan Caramel Cinnamon Rolls

Do you know what I call smart? Taking something from “works awesome” (No-Knead Bread) to the level of “KICK-ASS.” Which is exactly what authors of the book  Artisan Bread in Five Minutes a Day, Jeff Hertzberg and Zoe Francois have done.

Oh yeah, and I hold them both directly responsible for the extra 3lbs I’ve just gained testing their recipes.

Keep reading for the recipe and a free cookbook drawing!

So, they’ve taken the basic No Knead Bread recipe and added 2 big concepts to it:

1) Make enough dough to store in the refrigerator for 2 weeks. Pinch off what you need and bake. Return the rest to refrig. This allows you to bake a loaf of artisan bread in as little as 20 minutes rest + 25 minute bake any day of the week. Perfect for spontaneous cooks like myself. Want dinner rolls for just 2 tonight? Pinch off a smaller chunk of dough. Plus, the “aging” of the dough produces the most amazing flavor, something that was lacking in the original No Knead bread.

2) Create over 100 different bread/pastry recipes, all no-knead. Um. Let me see if I can whet your appetite (I love the ones in red)

PEASANT LOAVES: Baguette, Batard, Pain d’Epi, Ciabatta, Crusty White Sandwich Loaf, Olive Bread, Caraway Swirl Rye, Limpa (Scandinavian bread wit honey and orange zest), Portuguese Corn Bread, English Granary Style, Oatmeal-Pumpkin, Raisin Walnut Oatmeal, Vermont Cheddar Bread, Caramelized Onion & Herb Dinner Rolls, Spinach Feta, Sun-Dried Tomato & Parmesan, Granola Bread, Roasted Garlic Potato Bread, Eastern European Potato Rye, Bagels, Bialys, Soft Pretzels, Montreal Bagels

FLATBREADS/PIZZAS: Pizza, Spinach & Cheese Calzone, Philadelphia Stromboli with Sausage, Prosciutto & Olive Oil Flatbread, Pissaladiere, Focaccia with Onion & Rosemary, Olive Fougasse, Fougasse Stuffed with Roasted Red Pepper, Sweet Provencal Flatbread with Anise Seeds, Pine-Nut Studded Polenta Flatbread, Arabic Za’atar Flatbread, Pita, Amenian Lavash, Moroccan Anise and Barley Flatbread, Naan, Scandinavian Rye Crisp bread

ENRICHED: Challah, Turban Shaped Challah with Raisins, Onion Pletzel, Sticky Pecan Caramel Rolls, Brioche, Brioche a Tete, Almond Brioche “Bostock”, Brioche Filled with Chocolate Ganache, Beignets, Chocolate or Jam Filled Beignets, Panettone, Soft-Style American White, Buttermilk Bread, Cinnamon Raisin Bread, Chocolate Bread, Swiss Muesli Breakfast Bread, Sunflower Seed Breakfast Loaf, Chocolate Prune, Chocolate Raisin Babka, Apple & Pear Coffee Cake, Sunny Side up Apricot Pastry, Blueberry Lemon Curd Ring, Braided Raspberry Almond Cream Pastry, Cinnamon Twists

Wipe that drool off the keyboard!

The first recipe I tried was to satisfy my sweet tooth. I love the No-Knead Bread from Lahey, but after an entire year of spoiling myself with crusty, homemade round loaves, I yearned for a sweet bread. This Sticky Pecan Caramel Cinnamon Roll truly is a no-knead, no-brainer!  Read the recipe first, then the free cookbook contest!

No-Knead Sticky Pecan Caramel Cinnamon Rolls

This is what orgasm on a plate looks like.

Master Dough

from Artisan Bread in Five Minutes a Day

The book contains several master dough recipes, and this is an enriched, sweet dough, perfect for a loaf of Challah (the braided dough) and the Sticky Rolls. You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a cantaloupe sized hunk-o-dough to make your Sticky Pecan Caramel Cinnamon Rolls! Return the rest to the refrigerator to use for another day.

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (or 1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR!!! Stir until you don’t see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

pssst….if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. However, I’ve found that with only a 2-hour rise, the bread isn’t very flavorful. Still good, but definitely  not as good as if you had let it sit 1-4 days in the refrigerator.

NOTE: When you let the dough hang out in the refrigerator, it’s not going to “rise” like a normal dough

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Sticky Pecan Caramel Cinnamon Rolls

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-26 at 3.54.55 PM

adapted from Artisan Bread in Five Minutes a Day

The photos I have on this post was the book's recipe followed exactly. However, the recipe below is modified it a bit, increasing the amount of caramel and amount of filling, as I like my rolls to be oozing, dripping of the sweet cinnamon butter and sugar. Due to popular demand, I'm cutting back on the butter!  The recipe is as-is from the book!

Think of Cinnabon, that chain store found in every American mall, except EVEN BETTER.

Ingredients:

The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halvesThe Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper

Directions:

9" square or round cake pan

The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst...get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.

While the dough is unchilling, mix the topping and the filling.

FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves (I used chopped pecans in my photos).

FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.

Dust your counter with flour and roll out the dough with a rolling pin to 1/8" thick rectangle. Try to get it 13" x 17"  I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over. Here is Andrew, the bad-ass baker boy at work. (hey, if your kid wants to eat sweets, make him cook or bake it himself - that's my rule!)

Roll it up, starting with the long side.

Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).

Set it in the pan on top of the caramel, cover with towel and rest for 1 hour

Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.

While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.

YUM. Soft, pillowy dough. Sweet cinnamon and nutmeg butter dribbling down your chin. Sticky, gooey caramel. Crunchy pecans.

Wanna bite?

***

The Free Cookbook!

Ok, so now that I’ve seduced you all into sweet, sticky, submission, do as I say and enter the contest!

Jeff and Zoe have generously offered 4 free cookbooks to give away. Which is AWESOME, considering the book is sold out in many stores and they are in their 3rd printing. (try Amazon: Artisan Bread in Five Minutes a Day)

All you have to do is comment below and tell me which bread/pastry you would love to make from this book! The list of recipes is above. There are so many choices.

Random drawing takes place Friday, January 18th at 7pm. I’ll take submissions until then.

Good luck!

***

More No Knead!

The Original No Knead Bread

No Knead Pizza Dough: Pear & Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

No-Knead Nutella and Roasted Hazelnut Challah

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MiMi’s Shortbread Cookies http://steamykitchen.com/217-shortbread.html http://steamykitchen.com/217-shortbread.html#comments Wed, 12 Dec 2007 04:41:10 +0000 http://steamykitchen.com/blog/2007/12/12/shortbread/ When I married my husband, I knew I was also marrying into generations of family holiday traditions. In fact, I think it was written in the marriage contract, squeezed right between not touching his BBQ grill and promising to love him even when he’s 80 years old and I still look 35. The first Christmas together was ...

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MiMi's Shortbread Cookies

When I married my husband, I knew I was also marrying into generations of family holiday traditions. In fact, I think it was written in the marriage contract, squeezed right between not touching his BBQ grill and promising to love him even when he’s 80 years old and I still look 35. The first Christmas together was a little stressful, but I kept notes of all the little things I needed to remember – like what kind of candles to buy for the German pyramids (skinny, small), the placement of hand blown glass ornaments on the tree (big ones on bottom), and what kind of cookies are served Xmas morning (shortbread).

I did ok when both kids were too young to really understand the holidays, so I mostly winged my way through it. I mean, would they really remember that I spaced out opening their chocolate Avent calendar the first 2 weeks of December? Oh, and that I ate all their chocolate for them because pediatric dental visits are expensive?

Last year though, both kids were of speaking age, meaning that they could rat me out if I forgot something or did something wrong. There’s nothing more embarrassing than a 2 year old shrieking to Grandma, “SANTA DOESN’T LIKE US!” …continued…

Grandma helped the kids, who were in their flannel jammies set out a plate of cookies, glass of milk for Santa and a bowl with mini corn on the cobs for the reindeers. A perfect little treat from perfect little kids.
After they went to bed, the family elves scurried to the living room to set up the train set, while I stayed in the kitchen to clean. As OCD I am about tying up the end of the bread bag after you’ve taken a slice of bread, I am even more neurotic about food left on the counter. Bare, exposed food is left out to defend itself against germs, bacteria and late night infomercials about men with small pee-pees.

On the big morning, the kids ran straight to the kitchen counter. They didn’t see anything so they opened the trashcan to look for crumbs. Sitting right on top of the pile of trash were cookies uneaten and corn untouched.
Oh shit. There goes another $10K in future therapy bills for them.

I’m prepared this season. I got a pack of Post-its to remind myself what I need to do, including my midnight snack of gnawing corn, chomping cookies and gulping milk. But of course, my husband gently reminded me the yesterday that I really should remember leave some crumbs on the plate as Santa’s mittens are quite bulky, so most likely he’d be a little clumsy eating. To which I replied, “Well, can’t I leave antibacterial wipes and the Shark-Vac next to the plate?”

MiMi's Shortbread Cookies

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Mimi’s Shortbread Cookies

Servings: 16 wedges Prep Time: Cook Time:
Screen Shot 2014-02-26 at 3.28.24 PM

To be served on Christmas morning for breakfast

Ingredients:

½ cup butter, at room temp
1/3 cup powdered sugar
¼ tsp vanilla
1 cup flour, unsifted

Directions:

Cream butter on high until light yellow. Turn speed to low and add in powdered sugar. When mixed, turn speed to high and add vanilla. Turn back to low speed and add flour, 1/3 cup a time until crumbly. Use hands to gather dough together. Knead dough on a lightly floured counter until nice and smooth. For shortbread pan: spray lightly with nonstick spray, firmly press dough into pan. For heavy baking sheet: turn baking sheet over, spray back of sheet with nonstick spray. With floured rolling pin, roll into a circle, ½”thick and 8” wide directly on baking sheet. Use hands to nudge into round shape with smooth edges. You may find it easier to wrap and refrigerate dough for 20 min before rolling.

Prick surface with fork. Bake 325F for 30-35 minutes until lightly browned. Cool on pan for 10 minutes, loosen edges with knife. If using shortbread pan, flip pan over onto rack. If using baking sheet, carefully slide cookie onto rack. Cut into wedges while warm so it doesn’t crack.


***

Thank you thank you thank you to everyone who nominated me for one of the annual Well Fed Network food blog awards! I can’t believe that 11 months ago, I started this dinky blog thinking that I could hide out on the Internet and just use it to keep track of recipes. Wow, was that small thinking on my part!

I’m very honored to be a finalist in 3 categories – Best New Blog, Best Photography and Best Writing. 3 categories! WOOHOO! While I know winning all three would be a long shot (and I think some of my competitors in the writing and photography are pretty damn awesome) will you at least vote for me so that I won’t go down in blog history as, “the chick who was a finalist for 3 categories but didn’t win shit.”

That, my dear, would suck.

So, if you vote for me, I’ll promise to write a letter to Santa, Buddha, God, Jesus, Lady Godiva, Annapurna…or whoever you want, saying wonderful things about you. Good karma will come your way.

Voting ends Friday, December 14th 11:59 pm. Vote right here, baby!

xoxo, Jaden

***

Negative Calorie Chocolate Cake

I cheated on my husband

An Ode To Spam

____A little note from my sponsor____

Are you hosting a dinner party? The table setting is one of the most important elements to set the tone of the party. Impress your guests with beautiful dinnerware, flatware and wine glasses. Before the guests arrive, be sure to use quality cutlery and cookware to make cooking easier and faster. Sharpening knives as they begin to dull will keep your knives like new.

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