Thread toothpicks with grape tomato, piece of basil, bite-sized piece of mozzarella. Drizzle with Balsamic Vinegar before serving. Enjoy!
Sunday, August 11, 2013
Traditional Istanbul Simit (Savory roll covered with sesame seed)
2 1/2 cups of warm water 2 teaspoons of active dry yeast 1 tablespoon of salt 2.2 lb of bread flour 1/2 cup of grape molasses 1/2 cup of water 1 tablespoon of flour 1 package of roasted sesame (1/2 lb or more)
Preheat oven to 450 degrees. Spray a pan with nonstick cooking spray. Pour warm water into your kneading bowl and add yeast. Let it rise for ten minutes, add 1 tablespoon salt then the flour gradually, knead the mixture until you get a smooth dough texture. Cover the bowl with aluminum foil and let the dough rest at least half an hour in a warm place. Whisk 1/2 cup of grape molasses, 1/2 cup of water and 1 tablespoon of flour together in a deep bowl, pour a package of sesame into a flat pan. After resting and rising take two walnut big of pieces from your dough and put them into stick shape. Thinner is better if possible. Then take two dough sticks, twirl them and make a spiral, bond two edges together. (So you are gonna have a hoop ) First dip the hoop into the water-molasses mixture gently and then dip into the sesame, all sides of the hoop must be covered with sesame. Repeat the process until you are out of dough, although it depends on size of pieces you grab, this amount of dough allows you to make 9-10 hoops generally. Place the hoops gently in your pan, bake 15-20 minutes, do not overcook. By checking golden brown crust colour decide to bake 15 or 20 minutes. Transfer the pan to a plate, with a cup of tea, a piece of white cheese (or any kind of cheese you like), some olives in a nice virgin olive oil, a boiled egg, some cherry tomatoes and cucumber. And voila here is the traditional Turkish breakfast! You can have it anytime during the day :))
And also I want to give an easy dipping sauce recipe, it's called Tarator it matches 'simit' nicely. Grill two red bell peppers and two tomatoes, after grilling peel them and put in your blender, run your blender until you get nicely smooth texture. In a saucepan roast 1/2 cup of wallnuts then add 2 tablespoons of olive oil, add a piece of garlic, 1 tablespoon red pepper paste, 1 tablespoon tomato paste, 1 teaspoon salt keep whisking the mixture occasionally, then pour the grilled pepper-tomato puree into the saucepan, cook until thicken. Let it cool till room temperature add some chopped fresh thyme then it is ready for dipping.
Thursday, August 8, 2013
Blue cheese stuffed bacon-wrapped dates
1 (8 oz.) package of dried, pitted dates (about 30 dates) 1 (4 oz.) container crumbled blue cheese 1 (12 oz.) package bacon, with the slices cut into thirds
Preheat oven to 375 degrees F. Prepare a baking sheet with aluminum foil.
Slice the dates along the side so that they open flat for stuffing. Fill the date with about a teaspoon (more or less) of blue cheese, then wrap it with a slice of bacon so that the blue cheese opening is completely sealed and the bacon overlaps underneath. Seal the stuffed date with a toothpick, and place on the baking sheet. Repeat with remaining dates.
Bake for 15-25 minutes, or until the bacon is cooked and the cheese is lightly browned. Remove and serve warm.
Pork and Pineapple Kebabs
Hands-On Time: 10m
Total Time: 25m
1 cup long-grain white rice
2 tablespoons chopped fresh cilantro
1 1 1/4-pound pork tenderloin, cut into 1-
1/2 medium pineapple, cut into 1-inch
1 red onion, cut into 1-inch chunks
1 cup grape tomatoes
kosher salt and black pepper
1/4 cup honey
1. Soak 8 wooden skewers in water for at
least 10 minutes.
2. Cook the rice according to the package directions. Just before serving, fold in the cilantro.
3. Meanwhile, heat broiler. Thread the pork, pineapple, onion, and tomatoes onto the skewers.
Season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Place the skewers on a foil-lined baking sheet and broil, turning once and brushing occasionally
with the honey, until browned, 8 to 10 minutes. Serve with the rice.
Soaking the wooden skewers keeps them from scorching under the broiler. Alternatively, you can
thread the meat and vegetables onto the skewers, then wrap the tips with foil.
Calories 468; Fat 6g; Sat Fat 2g; Cholesterol 82mg; Sodium 306mg; Protein 34g; Carbohydrate
69g; Sugar 25g; Fiber 3g; Iron 4mg; Calcium 43mg