Arhive zilnice 01/12/2015

Ciolan din piciorul din față, afumat, fiert 4 ore în apă cu piper boabe, dafin, coriandru boabe, morcovi, ceapă și pătrunjel. Pus pe tavă, dat la cuptor 2 ore la 160 de grade Celsius, la final 15 minute la 220 de grade Celsius. Piele subțire, crocantă. Cere hrean. Cere fasole. 

INGREDIENTS (11)
1 (2-pound) napa cabbage – chinese salad
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into
2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced1
1/2 teaspoons granulated sugar

INSTRUCTIONS

1Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated...

1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped
2 to 4 cloves garlic
1/4 cup cane or rice vinegar
1 1/2 teaspoons sea salt, more if desired
2 tablespoons palm or light brown sugar, more if desired

+ ginger, lemongrass

1. In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste.

2. Remove the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the aroma softens or mellows a bit, about 5 minutes. Remove from heat.

3. Blend the sauce again to form a smooth paste, thinning as desired with water.

4. Strain the sauce, pressing the solids through a fine mesh strainer with a rubber spatula or wooden spoon...

3 cups dried chickpeas
2 ½ teaspoons baking soda
2 large garlic cloves, finely chopped
1/3 cup tahini (I prefer the White Dove brand)
3 ½ tablespoons fresh lemon juice
5 tablespoons olive oil
1 ½ teaspoons kosher salt
½ teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
¼ teaspoon sweet paprika, for garnish

Put the chickpeas and 1 ½ teaspoons of the baking soda in a bowl. Add cold water to cover and leave to soak overnight.

Drain the chickpeas and transfer them to a large pot of water. Add the remaining 1 teaspoon baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.

Drain, reserve 1 cup of the cooking liquid, and let the chickpeas cool completely.

Combine the chickpeas, garlic, reserved liquid (see Note), ta...

The task reserved for the most seasoned veteran is the baking, often done by an older lady who has, over the years, gotten accustomed to the heat of the oven, which can reach over 400.C/750.F degrees. In a very hot oven, during full production, the baking of a single bread takes only about 25–40 seconds.

Ingredients

750 ml/25 fl oz (3 cups) milk
250 g/9 oz (2¼ sticks) butter
280 g/10 oz (¾ cup plus 1 tablespoon) golden syrup
1 tablespoon ground aniseed
1 tablespoon ground fennel seed
½ tablespoon ground coriander seed
2 teaspoons baker’s ammonia
1 tablespoon salt
1750 g/ oz (cups) strong wheat flour

For the first dough

25 g/1 oz yeast
750 ml/25 fl oz (3 cups) milk
750 g/1 lb 10 oz (5½ cups) Swedish rye/wheatbread flour

Instructions

Dissolve the yeast in the milk for the first dough...