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This Halloween we decided to eat some sleeping swaddled Babies

Posted by vivnidhi on November 2, 2009

Yeah the ghoulish spirits entered our house this year and we ate these babies up with some butter and honey.

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This is before baking them……notice the colored little fingers

This month Gretchen of Canela & Comino baked up Tanta Wawas (Peruvian Bread Babies). Now the name itself sounds so much fun and she has made such beautiful loaves (just looking at them will tell you that they were fun to make). She has a lot about Tanta Wawas on her blog. I just remembered ” On November 2nd, these bread babies are taken to the cemeteries in town so they can be left as offerings to those that have passed away and then are broken apart and eaten among the visitors. It is unknown when this Andean tradition began but it is known that from long ago, special breads were made and eaten in this manner.” I knew I’d be making it on Halloween.

As you can see from the picture above, we had a great time making these. The kids colored their hands well (yeah, there was more color on their hands than on the dough). And since they are a little sweet, they were liked by all.

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Look at those hands……project totally worth it

The Recipe:

Tanta Wawa (Peruvian Bread Babies)

Makes 4 small loaves

  • sponge:
    1 egg
    1/2 cup of all purpose flour
    1 tablespoon of sugar
    1/4 teaspoon of yeast
  • dough:
    1/2 cup of all purpose flour
    1 cup of whole wheat flour
    2 cups of bread flour
    1/2 cup of white sugar
    1/4 cup of brown sugar (I used turbinado sugar)
    1 tablespoon of dry yeast
    1 teaspoon of ground cinnamon
    1/8 teaspoon of ground cloves
    1/2 teaspoon of sesame seeds
    2 teaspoons of salt
    1/2 cup of milk
    1/4 cup of water
    1/4 cup of butter (I used smart balance)
    2 eggs (at room temperature)
    1/2 teaspoon of vanilla
    1 egg yolk (for painting)

1. In a bowl create the sponge by combining 1/2 cup of flour, 1 egg, 2 tablespoons of water, a pinch of instant yeast and 1 tablespoon of sugar. Stir together, cover and let rest for a few hours. …..(Mine was 6-7 hours as it was the day before Halloween)

2. In a bowl, mix the flours, sugar, yeast, salt, cinnamon, cloves, and sesame seeds. Sprinkle over the sponge. Don’t stir. Cover and let rest for a few hours. (Mine rested overnight)

3. Add the 2 eggs and vanilla to the flour mixture. Measure the milk, water and butter in a measuring cup. Heat for 30 seconds in the microwave, pour into the flour mixture. Mix well, then turn out and knead for 10-15 minutes, using additional flour if necessary. Divide dough into 4 equal portions. Form them into ovals. Cover and let the dough rest for 10 minutes.

4. Stretch each dough ball into the form of a “fat baby” and place them on baking sheets. Cover with plastic and let the dough babies rise for 2 hours (there won’t be too much rise at this point).

5. Preheat the oven to 180C. Brush the egg yolks evenly over the dough babies. Bake bread at 180C for 30 minutes.

I am sending these swaddled sleeping Tanta Wawa, or Peruvian Bread Babies, to YeastSpotting .

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So, the oven baked up triplets for us :-))

The husband asked why did you not paint them after baking and I wondered why too.

Thanks a lot Gretchen for a real fun challenge. All the Bread Baking Babes have baked up beautiful babies, a must see.

No new expenses for this one ;-). I had everything at home.

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Posted in - Bread Flour, - Smart Balance, -All Purpose flour, -Cinnamon, -cloves, -Sesame seeds, -Turbinado Sugar, -Vanilla, -Whole wheat flour, Eggs, Sugar, Yeast | 8 Comments »

Daring Cooks # 3 Cod, traditional flavors powdered

Posted by vivnidhi on July 14, 2009

On time, first time………for the Daring Cooks. Oh well I had to be ….even tardiness has a limit and…….Sketchy from Sketchy’s Kitchen made all of us do something we never tried before. Really got us out of the comfort zone and try something absolutely new… 🙂 . He says ” If you’ve read my blog before -I have a minor obsession with molecular cuisine. I hopped between a MC dish and a classic rustic Italian dish (I know – two completely different worlds).

I opted to skip the 400 year old dish in favor of something that would be new and daring for most of you. ” This is a dish from Grant Achatz, found in the Alinea cookbook – page 230

So, here we are………

Definitely…Miss Measure….Miss Measure at 180 x 180 (largest)presents

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Cod with Traditional Flavors Powdered……the red is paprika

Skate, Traditional Flavors Powderedwith changes
  • 8 oz. Cod
  • * Beurre monte
  • * 150g fresh green beans
  • sea salt/kosher salt
  • 1 banana
  • 225g smart balance (substitute for butter)
  • 150g lemons ……1 lemon
  • 2.5g citric acid/vitamin c tablet ……1/4 tsp.
  • 75g cilantro
  • 75g parsley
  • 50g dried banana chips
  • 150g spray dried cream powder (or powdered milk)
  • 50g cup minced red onion ….1 small red onion
  • 100g capers (brined, not oil)

* For green beans, slice each beans into very thin rounds (2 mm)
* Beurre Monte – 225 g smart balance cubed and cold, 30g water. In a small saucepan, bring the water to a boil, remove from heat and whisk in the butter 1 cube at a time. This should from an emulsion. Keep this heated, but under 195 degrees. The emulsion will not break – this is your poaching liquid.

Powders – prepare ahead of time
caper / onion
lemon powder
cilantro/parsley powder
‘brown butter’ powder

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L to R from back……citrus, cilantro/parsley,capers/onion and brown butter powders

Powders
once dried, all powders should be pulsed in a coffee grinder/spice mill/mortar and pestle then passed through a chinois or fine mesh strainer.

citrus powder
150g lemons……1 lemon
500g simple syrup….I used 250 ml sugar and 250 ml water, seemed to work for me…..maybe wrong ratio but worked 😉
5g citric acid/vitamin c tablet

zest lemons , remove the pith from the zest and poach in the simple syrup three times. dry with paper towels and move to a dehydrating tray. 130 for 12 hours. pulse the zest in a coffee grinder, pass through chinois, and mix with citric acid/vitamin C powder.

If you do not have a dehydrator, place in microwave for 8 to 10 minutes at medium powder. Once dried, follow the other instructions.

cilantro/parsley powder
75g cilantro
75g parsley

blanch the parsley in boiling saltwater for 1 second, submerge the leaves in ice water for 3 minutes. Dry on paper towels and place on dehydrator tray. 130 for 12 hours. grind and pass through chinois.

If you do not have a dehydrator, place in microwave for 30 seconds, turn over leaves and microwave for another thirty seconds. They should be dry by now, pulse in coffee grinder, pass through chinois and reserve.

onion powder
50g cup minced red onions

dehydrator – 130 for 12 hours
microwave at medium power for 20 minutes.

pulse in grinder, pass through chinois

Caper powder
100g capers (get the ones packed in brine/vinegar)

run the capers under cold water for two minutes to remove some of the brine.
dry on paper towels and dehydrate for 12 hours at 130 degrees.
microwave instructions are unclear. Dry them as much a possible with paper towels, the microwave on medium for 1 minute. Check the moisture content and stir them. repeat for 30 second intervals until they are dry. If you use this method, pleas post the time needed to dry the capers.

Once dry, pulse and sift the powder. Mix it with the onion powder.

Brown Butter powder

50g Dried banana chips (unsweetened if possible – many are coated in honey – the freeze dried ones would be brilliant)
150g spray dried cream powder

If you cannot find the cream powder, you can substitute Bob’s red mill non fat dry milk powder, or even carnation instant milk powder. The substitutions will alter the flavor a little, but you will still get the general idea.

preheat the oven to 350 degrees, sift the cream powder into a fine layer on a silpat or on parchment. bake for 4 minutes, then remove for heat. If it bakes for too long, it will burn. Be very cautious with all powders in the oven. They all go from browned to burnt in a few seconds.

grind the banana chips in a coffee grinder and mix with the toasted cream powder. Pass this through a chinois and reserve.

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Red Onion and capers before going in the oven

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This is what became of it :-)…from back, L to R….onion, parsley, lemon zest, capers and cilantro……dried

I made half the recipe. Actual recipe calls for double the ingredients and skate wings instead of cod fish. I used the oven to dry the powder ingredients.

Onion/capers……3 hrs at 150 F

Cilantro /parsley…2 hrs at 150 F

lemon zest…….4 hrs at 150 F

And………those banana chips gave me a hard time. I got freeze dried whole banana(that’s what I got unsweetened)……which wouldn’t powder at all…all gluey. So,….I chopped it fine in my blender and spread as well as possible on baking tray……..2 hours at 200 F and finally it powdered well . Let me tell you it was a relief.


Cod

Prepare the cod – 50G v shaped cuts are recommended
Bring 50g water, 50g beurre monte, and green bean rounds to a boil over high heat. Cook until the water has evaporated (about 3 minutes), when the pan is almost dry, remove it from heat and season with 3g salt

bring 150g water and 150g beurre monte to simmer over medium heat, add skate wings and simmer for 2 minutes. Remove the pan from heat and flip the wing over and let rest in pan for two more minutes. Transfer to warming tray lined with parchment and season with 2.5 grams of fine sea salt.

Plating

Take the tip of a small spoon and make a small mound of the citrus powder, the onion-caper powder, and the cilantro parsley-powder. Swirl these around in a hurricane type pattern. I found that it is easier, and you get finer lines if you lightly shake the plate to flatten out the mounds, then swirl the spoon through it to get the pattern.

peel the remaining banana into very think slices (3mm) fan three slices on the plate, place green beans on top and place skate wing portion on top. On the tall edge, sprinkle the brown butter powder.

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Sequence of plating…..banana , green beans, cod and finally brown butter powder

 


Substitutions
The Skate can be replaced with flounder or cod.
If you can get skate that is not ‘prepared’ IE – Skinned- get the fish monger to prepare it for you.

The powdered cream can be omitted completely, just replace it with more banana powder, or pineapple powder. Possibly non dairy creamer, but I have NO idea what would happen if you tried to brown it.

The poaching liquid is pretty much butter – it could be replaced with other poaching methods. Water, wine, bay leaf, garlic clove, pepper, etc. Try to go easy on the salt in the liquid if you use a replacement.

Disclaimer – the sample dish was made with cod because Skate was not available at the time in Richmond. Whole Foods usually carries it. Check your fish markets before you head out to buy some.

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The next day….:-)

Verdict: Husband (since I do not eat meat) found it very very interesting and liked the flavors but wondered if the effort is worth the result. But it’s quite easy to make if the powders are kept ready beforehand as we found out the next day. The dish was good ( I believe ) but pictures are all bleak because it was night by the time I finished…..and I rely solely on natural light :-). Shall try taking better pics next time.

Expenditure:

Cod…………….from Whole Foods……1/2 lb……….$ 6.48…….finished

Green Beans…..from Kroger…………..1/2 lb……….$ 0.69…….finished

Cilantro………..from Farmers Market…1 bunch……..$ 1.00…….some left

Banana freeze dried ..Peoples Food Co-op……………$ 2.00…….very little left (we ate some and burnt some;-) )

Powdered Milk….from Walmart………………………..$ 4.30…….lots left

Capers ………..from Meijer………….100 g…………..$ 3.69…..all gone


Total……………………………………………………..$ 18.16

My only grouse has been measuring everything on the scale…..that must have slowed me down by an hour or so ;-).

Posted in - Cod, - Milk Powder, - Red onion, - Smart Balance, -Banana, -Cilantro, -Green Beans, -lemon, -Parsley, Capers, Daring Cooks | Tagged: , , , , , | 6 Comments »