shain

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About shain

  • Birthday February 10

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  1. Breakfast! 2017 (Part 2)

    Leftovers frittata - spinach, mushrooms, cheese, olives.
  2. Dinner 2017 (Part 4)

    Saag paneer, dal makhani (sans cream, I only used browned butter, and made it drier than is common), basmati rice with a hint of peanut paste and allspice, home made fresh turmeric and ginger chutney. Yogurt.
  3. Dinner 2017 (Part 4)

    I've been knee-deep in work since last week, this weekend I finally had some time for cooking. English-Indian curry mini pies, flakey and crisp pastry, peas, carrots, beans, lentils, mushrooms, onion, light cream, spices (mostly cumin, turmeric, chili, cinnamon, pepper, a tad of cloves and fenugreek), parsley.
  4. The Bread Topic (2016-)

    @Anna N That's a lovely looking loaf!
  5. Dinner 2017 (Part 4)

    @sartoric Your Indian (and all other) meals are stunning. I'm inspired to kick up my own Indian cookery. It's much to ask, but I'm sure many here will be happy to know what are your favorite recipes and techniques. Todays dinner was homemade hummus, with tahini and sharp olive oil (from our own tree). Accomplished with freshly baked pitas, made with my new pita oven (checkout the thread about it).
  6. For future reference, I link up a thread where I'm making things with the pita oven that I mentioned, including pita breads.
  7. Thanks @cakewalk! As you are about to see, this was not this day bake. Israel's independance day had become a traditional day for grilling meat. As a vegetarian I'm not really into this @joesan Thanks, the recipe is very simple and forgiving, take your favorite pizza dough recipe, or a storebought one. Shape it as you would pizzas, albeit smaller - those should be personal, not sliced. Poke with a skewer to prevent puffing, drizzle some olive oil and spread it evenly. Sprinkle zaatar spice mix (dry zaatar herb, sumac, sesame), salt. Bake in the hottest your oven can get. As for investment, it costed 200nis (55$), so not really big investment For today, I got to the real test for the oven - baking pitas. The style of pita best like in israel is tender and fluffy, a tad sweet and slightly elastic. I believe that this style originated in Egypt or Yemen, but I'm not really sure. I based on my experience with making pizzas, and assumed the hydration is similar. I used 62% (that's 185g of water for 300g of flour). Also yeast, salt and a little sugar. Some kneading and a cold overnight rise in the fridge. This morning I took the dough out and shaped into 6 balls. I left them to proof for about 3 hours. I gently flattened the balls (1cm thick) and loaded them to the oven, which was preheated for a few minutes. I closed the oven and let them puff, which they quickly did. After about a minute, they were fully baked, even a little too dark on one side. I baked the second batch a little shorter, still too long, I think due to the oven getting even hotter. I placed the breads in a closed container to rest and steam, so that they will stay soft. I'm very pleased with the result, the crumb is elastic and gelatinized, to "crust" is soft and tender, but the darker side of the over-baked batch is just a little chewier than I'd like. They also separated nicely and mostly evenly (often, even in commercial pitas, one side will be very thin). The best part of a good pita is the interior. I served them while still hot, with freshly made hummus, and good olive oil. I'm eager to try baking more stuff, especially pizzas and ciabattas. I also want to try some cooking (i.e. not baking).
  8. So I finally got myself a "pita oven" - it's in quotes because it's not really an oven, it's an electric oven made using two high powered electric heating elements - one at the bottom and one on top, it has no temperature or power control - only plugged in or not.. The oven itself is built of aluminium and opens on an hinge. A large aluminium plate is placed between the elements. I mentioned this kind of oven over a thread discussing pita, saying that I expect it to be a good tool for baking soft, fluffy pitas: https://forums.egullet.org/topic/93355-perfect-khoubz-pita-bread-getting-a-good-puff/?comment=2059217 So for a first run, I "burnt" some eggplants. This is something I usually do over a fire or gas grill, since my oven is not hot enough to char the eggplant skin without drying it too much. The pita oven was definitely hot enough. The eggplants were eaten with tahini and cumin, and I could barley tell the difference from fire roasted. For the next attempt, I made manoush bread, with olive oil and zaatar. Again I was happy with the results, the oven heats up very fast and the dough puffs out nicely, develops a good char, but remains tender thanks to the short bake time. The first one got slightly burnt on the bottom, they cooked in about 90 seconds each, so I had to make sure and check them often. They did stick a little to the peel when I tried to load them. I took a note to use more flour next time, or better yet, semolina. Served with labneh cheese. Labaneh and zaatar were made for each other. The charred flavor makes it even better.
  9. Dinner 2017 (Part 4)

    Cappelletti - filled blended with peas, mint, pecorino romano, pepper, nutmeg, a touch of honey. Sauced with butter and lemon zest. More peas, grated pecorino, sesame seeds, pepper. Freshly made ricotta.
  10. Lunch! What'd ya have? (2017)

    Cauliflower, fried onion, garlic, anise seeds, sesame, fennel seeds, tahini, parsley, chili.
  11. Dinner 2017 (Part 4)

    Indonesian dinner (I always feel uneasy when claiming to make food from a culture that I'm so far from really knowing in depth). Nasi Kuning - rice with fresh turmeric and coconut. Topped with extra stir fried turmeric. (A probably bastardized) Sambal Goreng - Green beans in sambal with plenty of chilies, garlic, ginger and some tamarindi. Some grated coconut. Tempeh, shallow fired with potato starch coating (agedashi tofu style). The tempeh is on the side to stay crisp, but mixed with the sambal while eating. I don't know I so rarely eat tempeh, it's really nice (although expensive. I kind of want to try and make some).
  12. Chocolate, espresso and caramel fondant cakes.
  13. Dinner 2017 (Part 4)

    Chickpea, black beans & mushroom "burgers" with smoked cheese. Homemade milk-challah buns. Pickles, tomato mayonnaise.
  14. Breakfast! 2017 (Part 2)

    Last day of passover. Matzo brei.