Sesame Pita Bread
October 13, 2011
There is no substitute for home baked bread. When baking at home we can experience each magical step of the baking process. The bubbling of the yeast as it proofs and the rapid transformation of dry flour, salt, and water into an elastic mass that rises with life. We shape the bread into loaves or braids or flatbreads (or the strange masses my kids insist on baking). Once baked, the breads’ fragrant steam is intoxicating. These are the secrets of the home baker. None of these special experiences can be found in a bag of bread on a market shelf.
Regretfully, my life is too full to bake all of our bread at home. While there are a few bakeries that offer excellent breads in our area, I have yet to find a great source for pita breads. Since pita bread is so thin, it becomes stale very quickly. Most of the doughs are treated with conditioners to extend their shelf life, but in the process destroy the quality of the bread. This recipe, adapted from Baking with Julia, is a perfect solution to this problem.
Sesame Pita Bread eliminates the need to settle for store-bought pitas. The dough is made in advance and stored in the refrigerator. Cut off pieces, shape, and quickly bake for fresh bread throughout the week. The pita is fragrant and flavorful. It yields just the right amount of chewy resistance when you bite into a piece. The sesame seeds add just a hint of flavor and texture to this otherwise plain dough. Serve the pitas on the side of any saucy dish, brush the tops with garlic butter a different twist. Slice them in half and fill with lamb, hummus and veggies, or the classic falafel. I am still searching for a fantastic falafel recipe. Please share a link below if you have one.
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Chicken Chile Verde with Hominy
October 5, 2011
We only grew one tomatillo plant in our garden this summer. Based on our past success with these, I did not expect that we would harvest very many fruits. So I was dumbstruck the other day when I went to harvest. We had so many tomatillos that I had to rally the kids to hand over their sand buckets so we could fill them with fruit. We harvested over 4 gallons of tomatillos from one plant!
Tomatillos are a funny fruit. The firm green fruit is encased in a papery husk that is removed before cooking. The fruit itself is sticky to the touch, though this substance washes off easily. Though they are sometimes confused with green tomatoes, tomatillos are actually from a different plant family. Tomatillos are best known for their role in green salsa. One of our favorite preparations with tomatillos is to make Grilled Tomatillo Salsa, the other is this stew.
Chicken Chile Verde with Hominy is a perfect way to celebrate the tomatillo. Cook them up with peppers, onions, and cilantro ,then braise the browned chicken and hominy in this tangy sauce. The stew is warm and nourishing, yet the flavors are light from the tart tomatillos. Do not forget a squeeze of lime over the top at the last minute for a bright, acidic note. This stew can stand alone, but serve with a simple slaw and some warm tortillas for a complete meal.
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Banana-Lovers’ Muffins
October 1, 2011
The other day when a friend offered me a whole tub of over-ripened bananas, I knew immediately what to do with them. For a couple of years, I have been eying this recipe for banana muffins. We enjoy banana bread fairly often, but I rarely have the 5 ripe bananas this recipe requires to dedicate to baking. This was a perfect opportunity.
These truly are Banana-Lovers’ Muffins. With a base of five whipped bananas and only the simplest of ingredients (flour, butter, salt, baking soda), these muffins sing of bananas. The effect is quite different from the standard banana bread that is more bread than banana. The bananas also lend an incredibly creamy quality to the texture of the muffin. Indeed, though creamy is admittedly a strange descriptor for muffins, it is absolutely apt here. These muffins are moist without being dense making it easy to take down more than one with the morning coffee.
Banana-Lovers’ Muffins is adapted from a recipe from the Kona Inn. The only thing I changed was to reduce the sugar by half. I am not a fan of super sweet morning food. To our family they still seemed plenty sweet with the reduced added sugar and the natural sweetness from the bananas. We will definitely make these again.
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Chunky Garden Salsa
September 27, 2011
This has been our best tomato year ever. Quite a shocker given the cool summer, but in our tiny garden we have a bona fide bounty of tomatoes this year. They spill from their bowls, piling up in every free space the kitchen counters can afford. These tomatoes have been taunting me. After a wait that tested every ounce of my patience, they began coming in heavy just at the time the other parts of my life asserted their own demands. The kids, the family gatherings, and oh, my job that actually pays the bills, all take their cut of my precious time before I get to the satisfying job of canning. But this weekend was made for me and the tomatoes.
Starting early in the morning, I prepared a “ketchup” that we all agreed is delicious, but not ketchup. Luckily, instead of an outright rejection, my son suggested we rename it and came up with “Rojo Sauce”. Perfect. Another lug of tomatoes went into a basic tomato sauce, and the last load into Chunky Garden Salsa.
To be honest, I have not had great success with canned salsas in the past. Each recipe I used seemed have one of two problems: the salsa was too watery and/ or the specified canned lemon juice gave the entire batch a foul artificial taste. This recipe takes care of each of those issues and demonstrates some serious tasty flavors. Instead of simply peeling the tomatoes, I grilled them to lend a bit of a charred flavor. After skinning and removing the core, the tomatoes drain in a colander which removes most of the excess water and allows the salsa to easily thicken up on the stove. In place of lemon juice, the recipe called for half white vinegar and half lime juice. This gives it a perfect acidity and delicious flavor from the lime. My only complaint is that I only ended up with five pints. These are sure to go fast around our salsa-loving house.
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Oven-baked Yam Fries
September 23, 2011
When a dish is easy to put together and the whole family loves it, there is really no reason not to make it…often. That is how these yam fries became a staple in our diet. They just seemed to be the perfect thing to accompany so many of our summer dishes. The kids love them, because well, they contain the word “fries.” Of course, in reality they are baked and contain very little oil. The roasting process makes them nice and crispy though and they are excellent dipped in ketchup or herb-blended oil, or my personal favorite, Chipotle Mayonaise.
Oven-baked Yam Fries are crunchy, slightly sweet, and salty, but have all the credentials of a very healthy side dish. If your experience with yams is limited to sweetened dishes (perhaps with marshmallows atop?), you should definitely try these. They are nothing like the signature Thanksgiving dish. Slice the yams into wedges, toss in oil and salt, and bake until crispy. This dish could not be easier and is incredibly adaptable. They go very well with grilled meats. I serve them with Fresh Ground Bacon Burgers or Southwestern Chicken Burgers. They are incredibly addictive. Watch out, you might be making them week after week as well!
What dishes have you loved this summer?
My Pantry Shelf 