Whole Wheat Yogurt Flatbreads

By andrea | Published: January 27, 2012

flatbread dough ballThis recipe is a keeper: I’ve already made these flatbreads four times in the last two weeks and I’m sure I’ll be making more of them this week. Thanks to the third (and final) cookbook I received for Christmas, Yotam Ottolenghi’s Plenty, I’ve discovered a new favorite in our household. Ottolenghi pairs the flatbreads with barley and mushroom ragout, but I’ve been serving them in lieu of roti with our dal (lentils) and saag (mustard greens). There’s no questions that it takes plenty of practice to master roti, but these flatbreads can be mastered by even the novice cook on the first or second try.

flatbread dough in small portionsThe main difference between these flatbreads and roti is that the flatbreads incorporate yogurt (instead of water) and baking powder (as oppose to no leavening agent). I’m no kitchen scientist, but I believe the yogurt gives the dough a soft texture that is easier to roll out than the roti dough I was making. The baking powder kick-starts the rising process of the dough, so breads do not rely solely on steam to make them rise.

flatbread dough rolled flatDon’t get me wrong—roti is delicious when made by an expert. But if you’re not willing to invest the time in learning how to make roti, these flatbreads are for you.

cooked flatbreadsThese versatile flatbreads adapt well to many cuisines. Serve them alongside a spicy Pakistani or Indian curry; filled with roasted lamb, tzatziki and Greek-style salad; or topped with jack cheese, black beans and salsa.

Makes: 4 flatbreads
Time: 30 minutes active; 90 minutes total

Ingredients

1 cup whole wheat flour
¼ teaspoon salt
1½ teaspoons baking powder
½ cup yogurt
2 tablespoons ghee, butter or oil (to cook the flatbreads)

Make the Whole Wheat Yogurt Flatbreads

Stir together the flour, salt and baking powder in a medium bowl. Make a well in the center and pour the yogurt into the well. Stir the yogurt into the flour until it is fully incorporated. You may need to use your hands. Add more flour if the dough is too sticky; add more yogurt if the dough is dry. Knead the dough on a clean surface for one minute and refrigerate for one hour.

Heat one to two teaspoons of ghee, butter or oil in a large skillet over moderate heat. Dust your hands, rolling pin and a work surface with flour. Divide the dough into four equal portions, rolling each portion into a ball. Using a rolling pin, roll each ball into flat round about 1/8th inch thick, using a conservative amount of flour as necessary. When the pan is hot, place a dough round on the pan and cook for 2-3 minutes on each side, until the flatbread is browned and has no raw spots. Remove flatbread to a covered container or cloth to keep warm and continue cooking remaining flatbreads, adding more ghee, butter or oil to the pan as necessary.

The flatbreads are best the day they are made, but will reheat moderately well for three days.

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Bay Area Excursions

By andrea | Published: January 25, 2012

Today I’d like to share with  you three Bay Area excursions Sam and I have taken since Christmas.

Point Reyes and Sonoma

point reyes beach

The road leading to the beach at Pt. Reyes. I marveled at the vivid colors of the ocean and vegetation.

On Martin Luther King Jr. Day, Sam, our friend Rebecca and I took a daytrip to Point Reyes and Sonoma. We braved the chilly wind on the beach at the Point Reyes National Seashore; ate goat and lamb burgers at the Marin Sun Farms Butcher Shop; slurped oysters at the Hog Island Oyster Farm; tasted some very good Chardonnays and Pinot Noirs at Marimar Estate Vineyards & Winery; and ate disappointing baked goods at the Downtown Bakery in Healdsburg (I guess it’s hard to top Tartine). I can’t wait to go back to the Hog Island Oyster Company for a picnic. They have picnic tables, barbecues and stalls where you can buy oysters to take home or eat on the spot.

 

hog shack

The Hog Shack at the Hog Island Oyster Company, where you can buy fresh oysters to complement your picnic.

sam and oysters

Oysters! We opted for raw oysters, but you can also buy barbecued oysters.

Bike Ride Across Golden Gate Bridge

gg bridge sunset

Golden Gate Bridge at Sunset, taken from the ferry.

A few weekends ago, Sam and I took advantage of the unseasonably warm weather and rode our bikes across the Golden Gate Bridge to Sausalito. The nine-mile ride was surprisingly quick and easy. There are a few big hills, but I grew up at the top of a very big hill and have learned to power up the hills. We were lucky to have a completely clear, sunny day—no fog spoiled our views. I finally fulfilled my goal of eating a whole crab when we had lunch at Horizons on the pier. Yum! We took the ferry back to Fishermen’s Warf and got to enjoy a beautiful sunset behind the silhouette of the Golden Gate Bridge.

gg bridge sunset2

Golden Gate Bridge at sunset.

Fort Point

Right before New Year’s, Sam and I rode our bikes to Crissy Field and went inside Fort Point for the first time. Fort Point is an old army fort at the base of the Golden Gate Bridge that was completed right before the Civil War to protect San Francisco from invaders. You can take a self-guided tour for free or stop by for an organized event, such as a weekly candlelight tour or a Civil War day featuring Civil War Re-enactors (this Saturday, January 28, 10am-5pm). The stone corridors and narrow staircases reminded me touring castles and cathedrals in England. San Francisco may not be a very old city, but it does have its share of history. On the way home, we stopped for lunch at the Warming Hut Cafe and Bookstore, which has a great selection of soups, salads and sandwiches. The Warming Hut is also a great place to buy good quality San Francisco souvenirs, guidebooks and cookbooks.

I love the Bay Area and feel so blessed to live right in the heart of San Francisco. Whether I’m exploring the shops in the City, visiting historical monuments or soaking up the natural beauty, I know there’s always something fun to do—and something good to eat.

Posted in Informational, Restaurants & Excursions | Tagged , | 1 Comment

Brussels Sprouts au Gratin

By andrea | Published: January 20, 2012

book and sproutsCookbooks are one of my weaknesses, and my family is well aware of this fact. I already wrote about the Dona Tomas cookbook Sam gave me for Christmas, and today I’m going to share about the cookbook my parents gave me for Christmas: Tender by Nigel Slater. The subtitle of Tender is A cook and his vegetable patch, which perfectly describes Nigel Slater’s journal entries and vignettes about cooking the vegetables he grows in his urban London garden.

brussels sprouts au gratinA few weeks ago I turned to the Brussels sprouts chapter in Tender, hoping to find a creative way to perk up the tired-looking sprouts in my fridge. What I discovered was Nigel Slater’s recipe for Mashed Brussels Sprouts. Mashed Brussels sprouts? I thought. Is it even possible to mash Brussels sprouts? Maybe they’re mixed with mashed potatoes. I read the ingredient list. No potatoes; just Brussels sprouts, Parmesan, cream and nutmeg. It was apparent that these Brussels sprouts wouldn’t be mashed in the same way potatoes or butternut squash would be mashed, but the Parmesan, cream and nutmeg were intriguing. Eventually, the allure of a creamy, nutmeg-laced dish trumped my skepticism about the sprouts actually being mashed, and I forged ahead.

Brussels sprouts gratin in panAfter briefly boiling the Brussels sprouts, I whirled them in a food processor to chop them. Then I mixed the sprouts with cream, Parmesan and nutmeg, patted them into a baking dish and topped them with breadcrumbs. In half an hour, the breadcrumbs were browned and crusty, and piping hot cream bubbled beneath the surface. No, these Brussels sprouts weren’t mashed, but they were creamy and crusty and pungent and nutmeg-y all at once. A worthy dish in any cook’s repertoire, and one I know I’ll be making again.

gratin diptychThe first time I made this, we didn’t have any cream so I used whole milk instead. Whole milk is okay, but cream adds a silky richness that I prefer much more. In my version of Nigel Slater’s dish, I add a breadcrumb topping. Feel free to omit the topping if you prefer, but be sure to reserve some Parmesan to sprinkle over the top before baking.   

Recipe adapted from Nigel Slater’s Tender.

Serves 4 as a side dish.

Ingredients

1 lb. Brussels sprouts, cleaned and trimmed
1/3 cup fine breadcrumbs
1 tablespoon butter, melted
2/3 cup grated Parmesan cheese, divided
½ cup heavy cream
a few rasps of freshly grated nutmeg
salt and pepper, to taste

Make the Brussels Sprouts au Gratin

Preheat oven to 350°F. Bring a large pot of unsalted water to a rolling boil. Add the Brussels sprouts and boil for 4-5 minutes until tender but not mushy.

Meanwhile, combine the breadcrumbs, melted butter and 2 tablespoons of the Parmesan cheese in a small bowl. Drain the Brussels sprouts and place in a food processor. Chop the Brussels sprouts until they are coarsely chopped, less than 1 minute.

In a medium bowl, combine the Brussels sprouts with the remaining Parmesan cheese, the heavy cream, nutmeg, salt and pepper. Scoop into a small baking dish (9×6”), pack down lightly and smooth out the top. Sprinkle evenly with the breadcrumb mixture. Bake for 25 minutes or until breadcrumbs begin to brown and cream bubbles beneath the surface.

Posted in dinner, Recipes, vegetables | Tagged , , | 6 Comments

Refried Black Beans a la Tacubaya

By andrea | Published: January 13, 2012

refried beans dona tomas cookbook

When I was growing up, refried beans weren’t something I considered breakfast food. To me, breakfast foods were sweet and made of grain, like Honey Bunches of Oats, oatmeal with a scoop brown sugar or pancakes doused in maple syrup. On the off chance that breakfast foods were savory—like eggs—I thought they ought to be served with bacon or potatoes.

Now, however, I’ve weeded most of the sugar out of my breakfasts, and I can’t think of anything I’d rather eat with my eggs than refried black beans. The black beans and rice I ate in Costa Rica undoubtedly began my conversion to this less-than-American combination, but it was the refried black beans from Tacubaya Taqueria in Berkeley that sealed my love for this classic Mexican duo.

refried beans with scrambled eggsTacubaya makes the best chile rellenos I’ve ever had (I’ll tell you about those in a future post), but if you go for breakfast or brunch try one of the eggs dishes. Refried black beans and warm, handmade corn tortillas accompany most of the egg dishes: Chorizo & Eggs; Huevos Divorciados (fried eggs with tomatillo salsa and salsa roja); Huevos Nortenos (scrambled eggs with nopales or prickly pear cactus). Breakfast doesn’t get much better than scooping up warm refried beans, scrambled eggs and salsa with a soft corn tortilla.

Imagine my excitement when Sam gave me the cookbook for Tacubaya’s sister restaurant, Dona Tomas, for Christmas.  The Dona Tomas cookbook not only holds recipes for creative tamales and chile rellenos but the black bean puree I love so much. I was surprised to see how simple the black bean puree recipe was to make; just puree black beans and sauté with onions and canola oil. But aren’t the best homemade dishes usually characterized by simplicity and purity of ingredients? Try out these refried beans and let me know what you think.

mexico scene

A photo from our honeymoon to Cabo, just in case you needed a little Mexican inspiration.

Serve with scrambled eggs, fried eggs or as a side with your favorite Mexican dish. I used canned black beans in my version, but feel free to use cooked dried black beans if you prefer.

Recipe adapted from Dona Tomas: Discovering Authentic Mexican Cooking .

Makes 2 cups (4 servings)

Ingredients

1 tablespoon canola oil
½ medium onion
2 (15 oz.) cans black beans, drained and rinsed
½ cup water

Make the Refried Black Beans

Heat the oil in a medium saucepan over low heat. Add the onions and sauté until translucent, about five minutes. Meanwhile, puree the beans with the water using either an immersion blender or a food processor. When the onions are translucent, add the pureed beans to the pan and stir to mix in the onions. Fry the beans until heated through, about five minutes. Add more water if you prefer a thinner consistency. Season to taste with salt. Eat immediately or store in fridge for up to one week.

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Pickled Carrots

By andrea | Published: January 5, 2012

carrots loungingThree or four times a year, Sam and I brave the Sunday brunch crowd and have lunch at Tartine Bakery. And when I say brave the Sunday brunch crowd, I really mean it: the line snakes out the door and along the bakery windows and it can be thirty minutes before you reach the counter to place your order. By this time, I’m usually hungry and tired of waiting in line, so I order something that I can carry to the table with me: a croissant, a morning bun, a piece of quiche. Sam, on the other hand, doesn’t succumb to instant gratification but orders a spicy turkey pressed sandwich. We scurry into two open seats at a communal table. I dig into the airy, buttery layers of my croissant, sharing the flaky shards with Sam. I finish my croissant and Sam looks around for his sandwich; thirty minutes after he ordered, it arrives. The sandwich is massive, sliced into three pieces. Alongside his tower of pressed bread lie three slender orange carrots. I bite into one and am startled by the briny, spicy flavor—the carrots are pickled. I knew carrots could be pickled, but it wasn’t until I tried one at Tartine that the idea appealed to me and I decided to try making my own.

I was delighted to learn that making pickled carrots requires only two steps: parboiling the carrots and covering them with a simmering brine of apple cider vinegar, spices and chili peppers. Pop the jar of carrots into the refrigerator for three days until the brine and spices infuse the carrots with their sweet and spicy flavors. And there you have it—homemade pickled carrots just like at Tartine, except you don’t have to wait an hour to eat them.

apple cider vinegar

carrot antipasto diptychAside from being an accompaniment for sandwiches, pickled carrots make a crisp, peppery addition to any antipasto platter, alongside warm marinated olives, gougeres, crackers, cheese and charcuterie meats. Feel free to adjust the spices in the brine according to your taste or what you have available.     

antipasto plate

Recipe adapted from Food in Jars.

Ingredients

1 lb. carrots, trimmed and cut to fit jar
1 cup apple cider vinegar
1 cup water (plus water for boiling the carrots)
1 tablespoon kosher salt (or two teaspoons table salt)
1-2 bay leaves, crushed
2 teaspoons peppercorns
2 teaspoons coriander seeds
1 teaspoon crushed red pepper flakes
1 teaspoon whole cloves
1-2 garlic cloves, peeled
1-2 dried red peppers

Make the Pickled Carrots

Fill a medium saucepan 2/3 full of water and bring to a boil. Immerse the carrots in the boiling water and simmer for one minute or until just tender. It’s important not to overcook the carrots, otherwise they’ll be mushy rather than crisp. Drain the carrots and set aside.

In the same saucepan, combine the apple cider vinegar, 1 cup of water, salt, bay leaves, peppercorns, coriander seeds, red pepper flakes and whole cloves. Heat over medium heat until it begins to boil; remove from heat.

Meanwhile, pack the carrots into two pint-sized jars (or one quart-sized jar). Tuck the garlic cloves and dried red peppers into the jars alongside the carrots. Pour the hot brine over the carrots, scraping into the jars any whole spices that remain in the pan. Screw on the lids and refrigerate for two to three days before eating. The carrots will keep for at least two months in the refrigerator, but be aware that they may become spicier as they continue to pickle.

Posted in Condiments, Recipes, vegetables | Tagged , , | 5 Comments

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    AndreaHello! My name is Andrea, and I’m a freelance writer living in the lovely, hilly city of San Francisco with my husband Sam.

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