Thought for Food

Pita Bread
Recipe courtesy Tyler Florence and JoAnn Cianciulli

1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
31/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.

Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

Place a large pizza stone on the lower oven rack, pre-heat the oven (and stone) to 500 degrees F.

Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the centre. Wrap the pitas in a large kitchen towel to keep them soft.

Food Network: Pita Bread

Posted by Ian McKenzie at 02:24 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound arborio rice
• 6 cups chicken stock, hot
• 2 tablespoons butter
• 3 ounces Parmesan cheese, coarsely grated

Directions:

1. Heat the butter and oil in a large, straight−sided saute pan or saucepan.
2. Add the onion, and saute until soft, without browning.
3. Add the rice, and saute for 2 minutes until the rice is well−coated.
4. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.
5. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente.
6. The rice should be very moist and creamy, but not runny; firm but tender, not crunchy.
7. Remove from heat, and stir in butter and Parmesan cheese.
8. Salt to taste, and serve immediately.

Tags: Cooking, Recipes, Rice, Risotto, Italian

Powered by Qumana

Posted by Ian McKenzie at 08:22 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
3 cups of plain, unsweetened yogurt
2 medium-sized cucumbers
4 cloves of garlic
2 tbsps of olive oil
dill (fresh is great, as is a bit of cilantro, but dried dill or basil - in small quantities - will both taste good)
salt to taste

Directions:
1. Drain yogurt completely.
2. Clean and grate cucumber, then drain (in a cheesecloth or clean tea towel).
3. Crush garlic.
4. Put yogurt in a large bowl, add cucumber, garlic, dill, olive oil and salt.
5. Mix together gently.
6.Refrigerate for half an hour before serving.

Technorati Tags: Cooking, Recipes, Greek, Side Dish, Cucumber

Posted by Ian McKenzie at 01:44 PM | Permalink | Comments (0) | TrackBacks (0)

Technorati Tags: Recipes, Cooking, Italian, One-Pot Meals

Posted by Ian McKenzie at 11:10 AM | Permalink | Comments (0) | TrackBacks (0)

Yield:4

* 9 oz prosciutto, cubed (250g)
* 2 x white cooking onions, thinly sliced
* 1/2 cup extra virgin olive oil (120ml)
* Sprig of rosemary
* 2 x hot peppers, diced
* 2 x 19 oz canned lentils, drained and rinsed (2 x 540ml)
* Pinch of salt

Directions:

1. Sauté prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
2. Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
3. Remove rosemary sprig and plate. Serve warm or at room temperature

[David Rocco]

Technorati Tags: Cooking, Recipes, Italian, Lentils

Posted by Ian McKenzie at 06:24 PM | Permalink | Comments (0) | TrackBacks (0)

At Reci-Please

Technorati Tags: Cooking, Recipes, Middle Eastern

Posted by Ian McKenzie at 03:57 PM | Permalink | Comments (1) | TrackBacks (0)

This recipe is from Real Simple magazine, which frequently has excellent meal ideas and recipes. It is a delicious and easy: I served it with pita bread and a cucumber and tomato salad. Great for summer. The falafel reheated well in the microwave the next day.

Ingredients:
2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
3 garlic cloves, minced
2 tsp. salt
3 Tbs. freshly chopped parsley
1.5 cups bread crumbs (I used seasoned)
2 eggs, whisked
1.5 cups plain yogurt
1/8 tsp. freshly ground pepper
1/4 cup canola oil

Directions:
In a food processor, process the chickpeas, lemon juice, and 1/4 water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2 garlic cloves, half the salt, 2 Tbs. of parsley, and 1/2 cup of the bread crumbs. Mix well. Roll into 16 balls (about 2 inches in diameter) and flatten to form patties. Place remaining breadcrumbs in a dish. Dip the patties in the whisked eggs, then coat with breadcrumbs. Set aside.

In a medium bowl, combine yogurt and pepper with remaining garlic, salt, and parsley. Mix well, cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the falafel patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil if necessary and cook remaining patties. Serve with yogurt dip. [TheRedKitchen]

Posted by Ian McKenzie at 02:20 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon saffron threads
• 2 teaspoons grated fresh ginger
• 2 pounds lean ground beef
• 2 Carrots, diced
• 2 Celery stalks, diced
• 1 19 ounce tin of Lentils
• 1 medium red or green bell pepper, cubed
• 2 medium Potatoes, cubed
• 1 28 ounce tin diced tomatoes
• 1/2 teaspoon Pepper

Directions:

1. Place large saucepan over medium heat. Add oil and butter and heat until butter is melted.
2. Add chopped onion and cook until the onion is soft, 5 to 10 minutes.
3. Add the spices, stir well and continue to cook for another minute.
4. Add the ground beef and scramble fry until no longer pink.
5. Add the remaining ingredients along with enough cold water to cover. Bring to boil, reduce heat and simmer until the potatoes are tender.
6. Serve with warm flatbread

Posted by Ian McKenzie at 03:57 PM | Permalink | Comments (0) | TrackBacks (0)

1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes

With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.

In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.

Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.

Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.

Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.

Posted by Ian McKenzie at 02:53 PM | Permalink | Comments (0) | TrackBacks (0)