Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Chocolate Chip Hazelnut Cookie Recipe http://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html http://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html#comments Wed, 14 Jan 2015 14:23:11 +0000 http://steamykitchen.com/?p=39303 This chocolate chip cookie recipe features: This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table. The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. ...

The post Chocolate Chip Hazelnut Cookie Recipe appeared first on Steamy Kitchen Recipes.

]]>
Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

This chocolate chip cookie recipe features:

  • This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table.
  • The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience.
  • Big chocolate chunks throughout cookie, crisp and browned on bottoms, soft and tender in the center.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I first met Dorie Greenspan in a middle of bland lunch buffet at a food conference. You’d think that when feeding a crowd of cookbook authors, food photographers and other important people in the culinary world, one would take the utmost care in providing a feast, worthy of being written about, or at least memorable in a good way.

Baking Chez Moi by Dorie GreenspanBut, we weren’t there for the food. There aren’t very many times in my life that I can actually say that! At food conferences, we attend to learn, share and connect. The conference lunch buffet is just there for calories and to keep our energy high. After the conference is a totally different story — it’s all about food and wine then!

Dorie is instantly recognizable, her short-cropped hair, distinctive, round-rimmed glasses and everlasting smile. She’s happy, always happy, always smiling and is one of those people who make you instantly feel loved and special.
If you love baking or French inspired cooking, you’ll probably have seen her books: Around My French Table (try the Chicken in a Pot recipe – here’s the recipe on Dorie’s website), Baking with Julia (as in Julia Child), Paris Sweets and others. Here’s her entire list of cookbooks.

From her brand new book, Baking Chez Moi – Recipes from My Paris Home to Your Home Anywhere, I chose her recipe, “Edouard’s Chocolate Chip Cookies,” a classic American-style chocolate chip cookie with one worthy addition: hazelnut flour.

Here’s what Dorie says about the recipe:

Edouard’s Chocolate Chip Cookie Recipe

“When Edouard Bobin, the co-owner of one of the sweetest small bistros in Pris, Le Pantruche, said he would give me the recipe for his favorite hazelnut cookie, I knew the minute I read the one-word title, Cookies, that chocolate chips would be involved.”

“These cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I’ve never seen a grown French person sip); and even good with Armagnac.”

– Dorie Greenspan

The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. You can also use almond meal/flour as well. Both nut flours are made from only from super-fine ground blanched nuts. Sometimes, you’ll find it labeled “hazelnut meal” or “almond meal.”

Bob’s Red Mill makes both the almond meal/flour and hazelnut meal/flour.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I love the hazelnut flour – ground so fine it’s almost powdery.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I followed Dorie’s instructions exactly, even enjoying the suggested glass of Armagnac with my first cookie!

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Our hens provided the eggs – we have a couple of hens that lay olive green eggs. The color reminds me of our 1970’s Chevrolet Impala Station Wagon with deluxe wood panels and drab olive green paint that we used to have growing up.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

In fact, all of the hens lay very distinctive eggs – I can tell you who laid which egg!

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Inside the shell of the olive egg is a creamy, almost blue-tinged color.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Use real sea salt.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Instead of chocolate chips, I used Scharffen Berger 70% Bittersweet Baking Chunks. You can also buy a good bar of dark or bittersweet chocolate and chop it up into chunks.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

And enjoy with milk (or Armagnac!)

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Baking Chez Moi by Dorie GreenspanWe’re also giving away a copy of Dorie Greenspan’s Baking Chez Moi Cookbook!

Enter the giveaway here

Yum
Print

Chocolate Chip Hazelnut Cookie Recipe by Dorie Greenspan

Servings: 50 cookies Prep Time: 15 minutes + 2 hours chilling in refrigerator Cook Time: 15 minutes
chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan-3683

Recipe reprinted with permission from Houghton Mifflin Harcourt. Baking Chez Moi: Recipes from my Paris Home to Your Home Anywhere by Dorie Greenspan.

Ingredients:

3 1/2 cups all-purpose flour (476 grams)
1 1/4 teaspoons fine sea salt
3/4 teaspoons baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter, at room temperature (2 sticks)
1 cup sugar (200 grams)
1 cup packed brown sugar (200 grams)
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
1 1/2 cups hazelnut or almond flour (150 grams)

Directions:

1. In a medium bowl, whisk the flour, salt, baking soda and baking powder together.

2. In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.

3. Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)

4. Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.

5. Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2" rounds of dough onto baking sheet, about 2-inches apart.

6. Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine- they'll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.

 

The post Chocolate Chip Hazelnut Cookie Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html/feed 15
Cod with Hazelnut Browned Butter http://steamykitchen.com/21467-cod-with-hazelnut-browned-butter.html http://steamykitchen.com/21467-cod-with-hazelnut-browned-butter.html#comments Fri, 04 May 2012 15:53:29 +0000 http://steamykitchen.com/?p=21467 A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive. We haven’t made hazelnut milk since – but with ...

The post Cod with Hazelnut Browned Butter appeared first on Steamy Kitchen Recipes.

]]>
Cod Fish Hazelnut Browned Butter Recipe

A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive.

We haven’t made hazelnut milk since – but with a giant bag of happy round hazelnuts still in my refrigerator (hey, is is weird that I keep nuts in the refrigerator?) I came up with several recipes to use them up.

Even though this dish looks fancy, even restaurant-worthy, the elements of this dish are relatively simple. Well, it has to be, in my opinion – nutty and luxurious-tasting hazelnut browned butter shouldn’t have to compete with anything too complicated on the plate.

The cherry tomatoes are from the garden, I can’t pick them fast enough – I’ll finish picking one side of the plant, turn around and zoinks!! another 10 have ripened just like that.

Since I’m the only one in the house who eats tomatoes (!#!$@!#) I’ve resorted to sharing the lot with the hens, chucking a handful every day into their coop.

pssst…..Hey, has anyone tried hypnosis to get your kids and husband to like a certain food?

Throw those babies into the pan with the fish, they’ll burst open (sometimes I’ll even use my spatula to squish ’em a bit in the pan to release the juices).

Yum
Print

Cod Fish with Hazelnut Browned Butter Recipe

Servings: 4 Prep Time: 8 minutes Cook Time: 15 minutes
sage-cod-hazelnut-browned-butter-recipe-469.jpg

Lots of flexibility here - Substitute dried sage for your favorite dried herb mix. Instead of cod, you can use any fish you like, just adjust the cooking time based on thickness of the fillet.

Ingredients:

four 5oz cod fillet
salt and pepper
1 tablespoon dried sage
1/2 cup hazelnuts, chopped
3 tablespoons butter, divided
1 pint cherry tomatoes

Directions:

1. Season the cod fillet on both sides with the salt, pepper and dried sage. Set aside.

2. Heat a saute pan over medium heat and add just 1 tablespoon of the butter. When the butter is bubbling and starting to get light brown, add the the chopped hazelnuts. Toast the hazelnuts in the butter, stirring constantly for 2 minutes. Remove the hazelnuts and let cool on paper towel. Keep the pan on the stove.

3. Add the remaining butter to the hot pan and add the cod. Cook for 2 minutes on one side, then flip the cod fillet. Turn the heat to medium-low. Add in the cherry tomatoes to the pan with the cod.

Cover loosely with a sheet of tin foil and let cook for an additional 2-4 minutes, gently shaking the pan every so often to turn the tomatoes. [fillet 1" thick = 2 minutes; fillet 2" thick = 4 minutes]

4. Serve the cod and tomatoes with chopped hazelnuts - make sure you drizzle a bit of the browned butter on each dish.

The post Cod with Hazelnut Browned Butter appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/21467-cod-with-hazelnut-browned-butter.html/feed 20
Nutella Chocolate Truffles http://steamykitchen.com/13940-nutella-chocolate-truffles-recipe.html http://steamykitchen.com/13940-nutella-chocolate-truffles-recipe.html#comments Tue, 15 Feb 2011 17:18:36 +0000 http://steamykitchen.com/?p=13940 Recipe and beautiful step by step photography of Nutella Chocolate Truffles from Adam and Joanne of Inspired Taste.

The post Nutella Chocolate Truffles appeared first on Steamy Kitchen Recipes.

]]>

Do you know what’s more precious than these Nutella Chocolate Truffles?

This adorable, happy couple right here, Adam and Joanne of Inspired Taste Blog. If you’re not familiar with their blog, I dare you to hop over there and check out warm, irresistable Pear Vanilla Muffins or zingy Olives with Lemon Confit and Chili Flakes!

What I love about them is that they make simple, honest food…and no, I don’t mean that these truffles won’t lie!….but that their recipes require few, but quality ingredients. Good food without the fuss.

Oh and did I mention their knack for making food just pop out of the screen?!

I wish they lived next door.

I would wash their car in exchange for dinner.

I’ve asked them to write a guest post for Steamy Kitchen and look what they came up with…..

Nutella. Chocolate. Truffles.

Frozen Nutella surrounded by creamy, milky chocolate.

But hold on. There’s more.

Rolled in crushed hazelnut wafers.

oh. my. buddha-belly.

Nutella Chocolate Truffles

Recipe and photos by Adam and Joanne of  Inspired Taste

Just after the holidays, Joanne and I were lucky enough to take a trip to Paris, France. That was just over a month ago, we are still dreaming about all the food, smells, sights, history and romance the “City of Lights” had to offer. We are also getting used to the fact that back here at home, there really aren’t any street vendors offering up Nutella crepes, a truth that has been most upsetting. We have however, realized that we must move on, so in an attempt to do so, we spent a day in the kitchen turning our frustration into inspiration and making these truffles.

The truffles start with a Nutella center, surrounded with a soft milk chocolate ganache then coated with more milk chocolate and tossed in ground hazelnut wafers and then, as if that was not enough, we coated a few of them with more milk chocolate and rolled them in cocoa powder and hazelnuts. We feel it is safe to say that these will certainly satisfy any chocolate or truffle craving.

Yum
Print

Nutella Chocolate Truffles Recipe

Servings: 16 Truffles Prep Time: Cook Time:
Nutella Chocolate Truffles Recipe

Recipe by Adam and Joanne of Inspired Taste Blog.

The process to make the ganache was adapted from “Chocolate Truffles” on Epicurious.com

Ingredients:

1/2 cup Nutella, divided
4 ounces (1/2 cup) heavy cream
5 ounces milk chocolate, chopped finely or you can use milk chocolate chipsGarnish
8 hazelnut wafers, crushed
8 ounces milk chocolate for coating (or milk chocolate chips)Optional Garnish
Cocoa powder
Finely chopped hazelnuts

Directions:

1. Nutella Centers: Line a baking sheet with parchment paper. With just half of the Nutella (about 4 tablespoons), fill piping bag (or you can use 2 small spoons) to create 16 Nutella centers, they should be no larger than half a teaspoon. Leave in the freezer for 1 hour, until frozen.

2. Ganache: Heat the cream in a heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the finely chopped milk chocolate and the remaining Nutella into a medium-sized mixing bowl. Pour half of the hot cream over the milk chocolate; allow it to sit for 30 seconds. Then, slowly whisk until smooth. Add the remaining hot cream gradually and mix until all of the cream has been incorporated and the ganache is smooth. Leave to cool in the refrigerator for 15 minutes.

3. Whip the cold ganache until light and fluffy; place back into the refrigerator for at least 30 minutes or until you are ready to make the truffles.

4. Working quickly, use two spoons to roll the Nutella centers into the whipped ganache. Working in batches may be best in order to prevent any softening of the ganache and centers. For a smoother truffle, you can use powder-free latex gloves to roll them by hand. Place the truffles back onto a parchment-lined baking sheet and leave in the fridge for 15 minutes.

5. Melt 8 ounces of milk chocolate either over a double boiler or in the microwave. To melt the chocolate in the microwave, chop the remaining 8 ounces of milk chocolate and place ¾ of it in a small microwave-safe bowl in the microwave for 20 seconds. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining ¼ of the chocolate and stir until smooth.

6. With two small spoons, pick up each truffle and cover it with the melted chocolate then roll in the ground hazelnut wafers or optional garnishes, allow the truffles to sit for a few minutes until set, serve at room temperature.

The post Nutella Chocolate Truffles appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/13940-nutella-chocolate-truffles-recipe.html/feed 45
Green Beans with Browned Butter and Hazelnuts http://steamykitchen.com/6705-green-beans-with-browned-butter-and-hazelnuts.html http://steamykitchen.com/6705-green-beans-with-browned-butter-and-hazelnuts.html#comments Wed, 25 Nov 2009 15:21:57 +0000 http://steamykitchen.com/?p=6705 Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!

The post Green Beans with Browned Butter and Hazelnuts appeared first on Steamy Kitchen Recipes.

]]>
green-bean-hazelnut-006

Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!

The post Green Beans with Browned Butter and Hazelnuts appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/6705-green-beans-with-browned-butter-and-hazelnuts.html/feed 14
Green Beans with Garam Masala Butter and Toasted Hazelnuts http://steamykitchen.com/306-green-beans-garam-masala.html http://steamykitchen.com/306-green-beans-garam-masala.html#comments Wed, 23 Apr 2008 05:32:56 +0000 http://steamykitchen.com/blog/?p=306 I’ve been on an Indian food kick lately, as a friend of mine sent me a goody box full of Indian ingredients to experiment with. I’m new to the cuisine, intimidated by the long list of unfamiliar spices in recipes. How do I pronounce badi elaichi or hara dhaniya without sounding as if I’ve slammed five shots of tequila for ...

The post Green Beans with Garam Masala Butter and Toasted Hazelnuts appeared first on Steamy Kitchen Recipes.

]]>

I’ve been on an Indian food kick lately, as a friend of mine sent me a goody box full of Indian ingredients to experiment with.

I’m new to the cuisine, intimidated by the long list of unfamiliar spices in recipes. How do I pronounce badi elaichi or hara dhaniya without sounding as if I’ve slammed five shots of tequila for breakfast? If I ask for methi seeds at the market, will the shopkeeper flip out and push the police button hidden under the cash register? Surely, very suspicious.

So, rather than risk sounding stupid, I’ll order Indian food at restaurants, where I can read and understand the English description of the dish and point out my selection for the waiter without oophhinen mhyyy moufff.

But then I’m reminded by my friends that they feel the same way about common ingredients used in East and Southeast Asian cooking, such as nam pla, dong-gu and naganegi. My advice to friends who yearned to learn was to start with just one dry spice blend, such as five spice powder, and sparingly sprinkle on roasted vegetables. It’s inexpensive, simple and a great way to be introduced to Chinese flavors without having to invest in a cupboard full of one-hit wonders.

It was time to follow my own advice and venture into the world of Indian cooking.

My friend Sowjanya suggested I start with garam masala, a dry-spice mixture very popular in Indian cuisine. It’s a warming, aromatic blend of cardamom, cloves, cumin, coriander, cinnamon and black peppercorns, and it goes well with anything, especially vegetables. Garam masala is the type of spice that when you hold the bottle anywhere close to your face, you’ll collapse in ecstasy and moan loudly right there on your kitchen floor. Steamy kitchen, indeed.

Green beans go from everyday to exotic with just a bit of this magic spice blend. Also try garam masala on roasted cauliflower, grilled fish or add to plain yogurt for a wonderful chicken marinade. But only use a bit at a time, as too much of this highly fragrant spice can be overwhelming. Find garam masala at Whole Foods or local shops such as E&S West Indian Market, Ganesh Market & Chaat Cafe and Kiran Indian Grocers in Tampa. You also can buy it online at www.penzeys.com or www.spiceappeal.com.

For this recipe, you can substitute almonds or even pistachios for the hazelnuts. If the nuts are salted, make sure you cut back on the salt in the dish.

Green Beans with Garam Masala Butter and Toasted Hazelnuts

1/4 cup hazelnuts or almonds
1 pound green beans, trimmed
2 tablespoons butter
1/2 teaspoon garam masala
1 teaspoon kosher or sea salt (1/2 teaspoon table salt)

Heat medium skillet, and when hot, add nuts. Toast on medium heat, shaking skillet periodically until nuts are golden brown. Be careful not to burn them. Remove nuts immediately from hot skillet, rub between towels to loosen and remove some of the skin. Roughly chop nuts. Set aside.

Boil or steam green beans, covered for 5 minutes or until tender. Drain and quickly rinse with cool water to stop cooking. Return skillet to stove and turn on medium-high heat and add butter. After 1 minute, the butter should foam and brown slightly. Add garam masala and fry just a few seconds until fragrant. Add green beans and salt; toss until beans are evenly coated. Taste and season with additional salt or garam masala if needed. Top with toasted hazelnuts.

Serves 4 as side dish.

***

Photo setup

Those of you interested in how I shot this photo, here is my setup. 2 Lowel EGO lights, a reflector thingy and a tripod (because I’m too clumsy and can’t keep still while taking a photo). Looking back, though, I would have ditched the cardboard reflector thingy and opted for a smaller piece of styrofoam to reflect the light. I didn’t have one handy, was too lazy to go find it, so the photo could have been lit a little better. As you can see, the thingy was too big, bulky and my table was too small to balance everything well. See how it needed more light on the front right?

I could have also arranged the lights differently, but I really only had 60 seconds to take the shot as my guests were waiting for their supper.

Photo Shoot

***

Cooking Light Cookbook

I forgot that I had mentioned a free cookbook giveaway in my last post! EEEEEK!!! Okokokok, next post, I promise!!! Been busy unpacking and sorting.

Or better yet, if you help me do 3 loads of laundry and ironing, I’ll post the cookbook giveaway faster than you can say, “IHATELAUNDRYBECAUSEITSUCKS!”

Damn. I really hate laundry.

The post Green Beans with Garam Masala Butter and Toasted Hazelnuts appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/306-green-beans-garam-masala.html/feed 46
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 ...

The post No-Knead Nutella and Roasted Hazelnut Challah appeared first on Steamy Kitchen Recipes.

]]>
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.

***
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

The post No-Knead Nutella and Roasted Hazelnut Challah appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/250-challah.html/feed 89
Roasted Cauliflower with Dukkah http://steamykitchen.com/173-roasted-cauliflower-with-dukkah.html http://steamykitchen.com/173-roasted-cauliflower-with-dukkah.html#comments Sat, 15 Sep 2007 19:28:11 +0000 http://steamykitchen.com/blog/2007/09/15/roasted-cauliflower-with-dukkah/ I'm addicted to Dukkah. It's a funny name, no? Dukkah is an Egyptian spice mixture made of roasted, coarsely ground nuts (hazelnuts, almonds or pistachios) and fragrant spices (coriander, sesame seeds, cumin, chili pepper, etc.)

Different variations of this mixture is found all over the Middle East and North Africa. While I'm not an expert in their foods, I have a feeling that each family ...

The post Roasted Cauliflower with Dukkah appeared first on Steamy Kitchen Recipes.

]]>
Roasted Cauliflower with Dukkah

I’m addicted to Dukkah. It’s a funny name, no?  Dukkah is an Egyptian spice mixture made of roasted, coarsely ground nuts (hazelnuts, almonds or pistachios) and fragrant spices (coriander, sesame seeds, cumin, chili pepper, etc.)

Different variations of this mixture is found all over the Middle East and North Africa.  While I’m not an expert in their foods, I have a feeling that each family has their own signature concoction of Dukkah, varying in the type of spices or nuts used. I was introduced to this aromatic condiment by my good friend and amazingly talented Chef Jeremy of Cork Restaurant in Sarasota. BTW, if you haven’t been to Cork – it is the best new restaurant in town and you simply must go. Chef Mac & Jeremy perform magic and go to the utmost extreme to make sure you have an amazing meal.

Jeremy generously gave me a huge canister of the spice mixture.I begged, bribed and pleaded for the recipe, but no recipe. So I simply asked his lovely wife Jules to nag the crap out of him until he released his secret. It worked. And I’m sharing it with you. By the way, Jules is a professional opera singer. One of her past gigs was playing Maria (Julie Andrews) in the National Tour of Sound of Music.  Let me just take a moment to tell you how frickin’ talented this woman is. I had her over at my house when Sound of Music was playing on TV – and HOLY WHISKERS ON KITTENS! it was like having Maria herself sitting next to me on the couch singing!.

Ok. back to Dukkah.

I’ve installed another new feature on the blog, called Smell-a-Blog. Just put your nose really close to the screen and sniff. It will instantly transport you on a spice trail to Egypt. Don’t worry about looking stupid…nobody’s watching. I promise…just breathe it in:

Jeremy's Egyptian Dukkah Blend

Jeremy’s Egyptian Dukkah Blend

1lb Almonds or Hazelnuts
3 1/2oz chili flakes (preferably Aleppo)
1oz garlic powder
3oz cumin seed (toasted and ground)
3/4oz dried lemon zest (zested with a microplane and dried in the oven at 175F)
1oz Malden salt (see note)

Roast your nuts in 350F for about 15 minutes or until fragrant. Watch the nuts – don’t burn!  After cooling, rub as much of the skins off as possible.  Rough chop the nuts in a food processor. Add the rest of the ingredients and pulse the food processor until they are fully incorporated. Cool, store in container with tight lid on countertop. I promise it won’t last long – you’ll use it on everything!  Try sprinkling on salads, steamed vegetables, roasted chicken, fish or shrimp, topping for a roasted garlic & broccoli soup,

Notes: I have never used Malden salt, which is large, flaky and light. Since I can’t find at stores here nearby, I’d substitute sea salt. I haven’t had time to do research on Malden salt – does anyone know much about it – and how much sea salt to substitute with?  In the meantime, I’d start with 1/2oz of sea salt, taste and then adjust.

Here are two of my absolute favorite ways to enjoy this condiment:

Roasted Cauliflower with Dukkah

Roasted Cauliflower with Dukkah

Yum
Print

Roasted Cauliflower with Dukkah

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-19 at 2.35.19 PM

Ingredients:

1 large head of cauliflower (or broccoli)
2 tablespoons olive oil
kosher or sea salt to taste (I used about 1 tsp)
2 tablespoons Dukkah

Directions:

1. Preheat oven to 400F.  Trim cauliflower florets.  Toss with olive oil

2. Roast for 15-20 minutes until top edges are golden brown. Season with just a bit of sea salt. Just before serving, sprinkle with Dukkah.

Bread with Olive Oil and Dukkah Dip

Take a piece of pita, naan or bread, dip in beautiful olive oil and then touch the nut/spice mixture.

Bread with Olive Oil and Dukkah Dip

By the way, this is a Baby No Knead Wheat Bread with 1/2c whole wheat + 2 1/2c bread flour. After its little nap, I divided the dough in half. One part was wrapped and frozen, the other was baked for 25 minutes covered, 12 minutes uncovered.

***

I’m not the only one who smokes eats Dukkah!

Stonesoup

Fresh Catering

Grab Your Fork

Smitten Kitchen

101 Cookbooks

Real Baking with Rose

***

The Surgery Went Exceptionally Well…..

I can finally see!  Today’s post-op checkup was A-OK and I now have 20/20 vision.

More details, you ask?

Ok. I’m only going to warn you ONCE. If you’ve got shitty eyes and are thinking about Lasik surgery. DO NOT READ ON. Go suck on a lollipop or something but don’t read any further.

DUUUDE. I told you not to read on. Second warning, ok? If you are as blind as Britney Spears’ wardrobe designer, then just RUN. GO AWAY. GO SKIN A DONKEY. RECITE THE ALPHABET. BACKWARDS. WHILE SKYDIVING.

DO NOT CLICK ANYWHERE. THERE IS NO NEXT PAGE.

(pssst…all you 20/20 guys…click here)

LOL!

Ok, so the surgery went really well. However, if someone sat me down and told me a play-by-play…I might have chickened out.  My husband, Scott, had it done years and years ago, and he told me, “Oh, its SO easy.  Just a look at the blinky light and (zap) a little tiny laser does its job. A few seconds and you’re done.”  Boy, I can do that! In fact, my brother and I used to play with those laser pens and point at each others eyes all the time! (oh. um. maybe that’s why my vision tanked)

Great! Ok, so surgery set.  What made even more appealing was that they gave me some happy pills 15 minutes before I was scheduled to go under the laser. Happy! Pills! Yeah! Yippee! Puppies! Butterflies! Creme Brulee!

No fear. Piece of cake….that is…until….the machine decided to go bezerk.  Doc had to re-calibrate the machine again, which took an HOUR.  But by then, my happy pills wore off.

WTF?!? Re-calibrate….what does that mean? Did a part fall off? Got infected with spyware or virus? Who the fuck was surfing porn again on the Lasik machine?

Great Mother of Buddha. breathe. suck in. 1 2 3 blow out. suck in. 1 2 3 blow out. Someone get me an epidural!!!

Cheerful nurse: “Ok! All fixed! Machine’s cookin’ again!”

Mehappy thoughts. happy thoughts.  suck in. 1 2 3 blow out.

Doc: “Just relax. It’s fine.” He gives me one of those small stress ball for my hands – as if THAT little ball would prevent me from FLIPPING OUT while my eyelids were held hostage, eyeball sliced open and a laser “cooked” my cornea!!

In the end….it was fine….but only after I made myself breathe through my mouth so I wouldn’t experience the distinct smell of my own burning eyeballs.  And Scott was right, it was only a few seconds. Doc gave me more happy pills and I went home. Plus, I got cool goggles to wear for 24 hours!

Don’t I look just stylin’??? I think I need to wear these when I cook on TV next.

You all KNOW I’m a drama queen – so even if you are looking to do Lasik and still clicked though (even though I told you not to) – it really was painless and easy.  About 20 seconds total of laser time. The doc who performed the Lasik totally ROCKS. I’d totally recommend him anyday. In fact, I’m going to convince my brother to come get his eyes done by Dr. F when he comes to visit me next year. If you’d like to know who performed my Lasik, just comment below and I’ll email you back his info.  I just didn’t want to “OUT” him on the blog without his consent!  Oh…um…like I outed Jeremy and Jules in this post.  Oooops!!!

Other great recipes:

Persian Cherry Rice (Polow)

Fried Baby Artichokes

Scallops with Mango Melon Salsa

The post Roasted Cauliflower with Dukkah appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/173-roasted-cauliflower-with-dukkah.html/feed 74