चर्चे चौके के Charche Chauke Ke

Hey! Join in the Kitchen Gossip!!

Archive for the ‘Sugar’ Category

Lavash Crackers with Watermelon Salsa, Mutabal and Cilantro Hummus

Posted by vivnidhi on September 27, 2008

100_2496

Lavash Crackers

Another Daring Bakers Challenge. For the first time in 3 months, not that big a challenge for me as I am quite familiar with homemade crackers and have been working with yeast every day these days………..as “the bake your own bread” ghost has entered my body.  This has led to the husband going to the grocery store and snacking on some “store” bread and the 3 year old using his resources fully “If I will be a good boy, will you buy me sliced bread ?” Now who would have imagined that 3 year olds can be determined to be good …………for bread. Sounds like either I live on an uninhabited island or are an island myself. Well , a fabulous cook and bread baker is to blame for all this……….her book has enchanted me like no other………..More later.

Don’t worry about me rambling for no reason…….its been a month that I wrote anything at all and I am so full of things to say. Tackled this challenge really early this month but just didn’t write the post………so here I am up at 4:45 am in the morning determined to post on the specified date. Ah, determination, ………so much is brewing in my mind these days and I am so involved in the world matters ………..on my dining table…….. that its better that I do not post anything……..you can see ……….can’t you?

OK, I heard about Lavash and tasted this beautiful bread when a friend of mine brought it for me from the most authentic Armenian bakery in the bay area in California. This friend is Armenian and Armen is his name 🙂 . Armen is a wonderful structural engineer who helped me get conversant with the American Civil Engineering. I volunteered for him before I started working……..I have spent too many a fabulous evenings discussing the world with him and have learnt a lot from him. I know, if we’d meet again you would still wonder how I can drink decaf………. Someday, I hope to meet him again and introduce him to his grandkids. Hope you are keeping good health Armen, I have thought of you a lot as I prepared these crackers. Lavash bread is an amazing bread………it looks big and crackery but if you roll it in a wet towel………..it gets soft. Fill and roll. Makes amazing sandwiches.

Shel, of Musings From the Fishbowl and Natalie of Gluten A Go Go hosted this month’s fabulous challenge. There is a great alternative baking side to the Daring Bakers ….its a great resource for all kinds of alternative baking. We always make them work too hard. This month’s challenge was hosted by that branch of daring bakers’ making some history and letting us eat the delicious results. A big thank you to them for letting us get so creative.

Here’s the Recipe:

RECIPE – Recipe Reference:  The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA.  Copyright 2001.  ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

Here’s a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids…It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian).  The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)…

The key to a crisp lavash,…is to roll out the dough paper-thin.  The sheet can be cut into crackers in advance or snapped into shards after baking.  The shards make a nice presentation when arranged in baskets.

I do not like too thin a cracker otherwise I end up hurting my mouth somewhere with a sharp end…I know, I know :)), so I like mine with some substance without being bready.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tbsp. (.75 oz) agave syrup or sugar
* 1 Tbsp. (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tbsp. (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

I made 4 batches. Used whole wheat flour (American, store bought, from a local mill though) for 1 batch and 3 batches with Indian “Atta…..whole wheat flour” which is actually a finer grind of the same thing but not as fine as all purpose flour. I am not really aware of the gluten content of atta. I liked mine with the atta flour;)……….old habits die hard.

100_2495

Whole wheat flour and Atta dough before proofing

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tbsp. of water, but be prepared to use it all if needed.

I needed all the water and needed to knead and knead and knead. I was lazy , just used my hands as I didn’t want to wash the mixer but after 4 batches in one go……….I really questioned the wisdom of doing so. The good part was that my hands were in no condition to knead bread dough for a couple of days and the folks at home heaved a sigh of relief:).

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.
or
2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.
or
4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.
5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

I tried all these seeds individually and pretzel salt individually and all in one. The sesame ones tasted best:). I failed to get the seeds to stick the first time around. With the rest, I would finish rolling out, keep the rolled dough aside, sprinkle the seeds on the counter and roll one last time to get the seeds to stick well. I also used the fork to mark the rolled dough. This prevents the crackers from puffing up, though it won’t puff up if you have kneaded the dough well. But, again its a habit:).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

RECIPES – Toppings
You may use your choice of topping/dip/salsa/relish/spread for your lavash crackers as long as it is vegan and gluten free.

The first evening I was in a rush and had to finish a watermelon sitting in the refrigerator. The watermelon was not too sweet and so a salsa made from it really perked it up. Recipe is from “Watermelon Fire and Ice Salsa”  at allrecipes.com . Delicious!!

100_2497

Lavash Crackers with Watermelon salsa

Next I wanted to make an Armenian dip…….as authentic as I could make it:). Mutabal is similar to Baba Ghanoush and has chopped onions and cumin in it.

Mutabal Recipe:

  • Eggplant 1 big
  • Olive oil 1/2 tsp.
  • Tahini 1 1/2  Tbsp.
  • Garlic 2 cloves
  • Lemon Juice 1 Tbsp.
  • Onion 2 Tbsp. very finely chopped
  • Cumin powder 1/4 tsp. dry roasted
  • Salt to taste
  • Parsley 1 Tbsp. chopped fine for garnish
  • Olive oil 1 tsp. for garnish

Spread some olive oil on the shiny eggplant and use a fork to make some holes in it. Put the eggplant under the broiler and let it brown on all sides. I sometimes turn it and sometimes I don’t. Works both ways. Should take about 15-20 minutes.

Once the eggplant is cool enough to be handled. Peel the skin off and remove the big bulk of seeds, if there. I take the bulk of seeds out, if it is a seedy eggplant, a few always remain.

Next I mixed the eggplant flesh, tahini, salt, garlic and lemon juice in a blender. Came out creamy. Mix the onion it it , sprinkle with cumin powder and garnish with parsley and a tsp. of olive oil.

First bite into the mutabal with crackers was “yeah, not bad” and then I kept going back to it. Its addicting. I also made a cilantro hummus, but forgot to take a picture:) . Recipe from here.

These were sent off as a gift to a dear friend who has to sometimes suffer my baking escapades:).

Variety Lavash crackers with Mutabal and Cilantro hummus (ran away from the picture)

In addition to my usual crackers, these will be made often:). Thanks for  a  lovely challenge.

Now, who all of the daring bakers have made what……….lets check it out Daring Bakers Blogroll……..

Expenditure:
Whole wheat Flour : $ 1.68
Total $ 1.68
That’s neat……….isn’t it;).
Advertisements

Posted in -Caraway seeds, -Cumin seeds, -Poppy seeds, -Red chili powder, -Sesame seeds, -Whole wheat flour, Sugar, Yeast | Tagged: , , | 15 Comments »

Chocolate Eclairs………….and the likes:)

Posted by vivnidhi on August 31, 2008

This month’s Daring Bakers challenge was the chocolate eclairs. Thanks to Meeta of What’s For Lunch, Honey? and Tony Tahhan of Olive Juice, who were hosting this month’s challenge.

100_2474

Mini Eclairs basking in the sun……….not for long though;)

Many many years ago, I had bought a French eclair (it looked so good) at a bakery in India…….cause I was celebrating something. It was a celebration, cause I was using my first hard-earned paycheck to pay for it. One bite into it and I was like “OK, this ain’t my typpa dessert” ………so I kept away from eclairs from  that day on until August 13th. Meeta and Tony had challenged me to make it and I had to……….. The recipe was from Chocolate Desserts by Pierre Herme .

I thought maybe the bakery in India really didn’t do a good job of making the eclair! I would certainly do better;). Ha , the innate optimism one has!! I think I did a fair job of it and I don’t think the Indian bakery I ate the eclair at……did a bad job either. Conclusion on 31st August…….its a great dessert, some people should like it……BUT “it ain’t my typpa dessert:)) ”

Anyway, it was truly a fabulous experience to learn about Pâte à Choux. As you will read ahead you will realize that I played too much!! A big thank you to the DB’s for yet another fabulous lesson:).

I prepared for the eclairs when the husband was away and the eclairs were kept ready for him when he returned:). He loved it!! My job’s done , right;). Here’s the detailed recipe with my experiences in black:).

The Recipe:

(makes 20-24 Éclairs)

Chocolate Éclairs by Pierre Hermé

Éclairs consist of 3 elements:

Pâte à Choux, also known as Choux Pastry or Cream Puff Dough
– Pastry Cream
– Chocolate glaze

• Cream Puff Dough (see below for recipe), fresh and still warm
1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.
Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

For my first batch, I used my pastry bag without the tip. Felt that the eclairs were too fat and turned up really huge after baking. Baking times are not really perfect in this recipe, would certainly need tweaking. My fat eclairs needed a lot of time to bake otherwise they would be under baked and would deflate. I did not use the wooden spoon in the oven door method. I always baked one tray only at one time.

I also made some gougeres and for that I used a normal ziploc bag, the dough just started oozing out from all places as I was piping it.

For my last batch in which I made mini eclairs …….I used a heavy duty bag……and it worked beautifully. Who said “Third time’s the charm” ?

Ok, if anybody tries to bake these babies, heed my advice. Use a baking tray filled with water at the bottom rack to aid baking the eclairs. Begin with 400F temperature. Bake for 18 minutes. Rotate the pans and lower the temperature to 375F. Poke each eclair with a skewer for moisture to escape and bake for another 5 minutes till it is crisp and brown. Leave them in the oven only to cool with the oven door fully open. Learnt from the fabulous Vera of Baking Obsession!

Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)
1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.
2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.
Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.
2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)
• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

This was certainly eggy in taste. Since I did not have any idea about the choux pastry, I stuck with the recipe and used as specified. With chocolate pastry cream and chocolate glaze , one doesn’t notice the egg one bit though!

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé
• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
1) In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.
5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
Notes:
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

100_2373 100_2379 100_2382

100_2383 100_2385 100_2387

100_2388

Chocolate Pastry Cream’s ready!!

This is the best! No doubt about it, if anyone wants to try the Chocolate Pastry cream for anything, this is the recipe and so easy too!! Don’t change a thing.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.


Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)
• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar
1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or  a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

100_2369 100_2370 100_2372

The making of the chocolate sauce

I did not like the chocolate sauce much and even  the chocolate glaze was ok. Too much effort for the result. The ganache used in the filbert gateau here is a better glaze and tastes great too!

I made some gougeres too……….with the choux pastry and fine gruyere cheese. In ultimate fusion food………had the gougeres with cilantro chutney:)).

100_2397 100_2401

Individual paris brests with chopped hazelnuts……….I found these the best!

100_2412

Some Ugly ducklings here sitting on kiwi paper and sweetened creme fraiche filling……

The son had a blast assembling these!!

100_2416 100_2418

100_2421

Ultimate fusion food……..Gougères with Chutney!!

With the gougeres recipe, I did not add garlic, wanted the original cheese taste. Thankfully, I did not attempt anymore pastry types or glazes otherwise this post would be longer:)).I had coffee in mind but decided to stick with the original at the last minute. Now, you really need to thank me:) .

Expenditure:

  • Unsalted butter : $ 2.74 from Walmart…. 1 stick left
  • Semisweet Chocolate: $ 8.30 from Kroger 1 oz. left
  • Heavy cream: $ 2.50 from Kroger some left
  • Sour Cream : $ 1.19 from Kroger some left
  • Gruyere cheese: $ 4.83 200 g.  from Morgan & York very little left

Total: $ 19.76…………..somehow I make it to the amount of $ 20. The expenditure would have been less had I not made 3 attempts. Justification: I did not exceed my budget:) Hope I am better in September.

Now check out the Daring Bakers’ blogroll !

Posted in -All Purpose flour, -Butter, -Cream, -Hazelnuts, Chocolate, Eggs, Sugar | Tagged: , , | 13 Comments »