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kme : recipe   52

David Lynch’s quinoa recipe video is as Lynchian as it gets! | Dangerous Minds
Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins.
davidlynch  quinoa  recipe  video 
july 2018 by kme
Durum atta flour - Home Cooking - Chowhound
based on a recipe from Gourmet May 2003, with a large reduction in oil and sugar

I am not sure that the wheat gluten is needed, but since I always have it in my pantry, I use it. Wheat gluten helps lighten whole wheat bread but if you don't have any, just omit. Enjoy!

1.5 teaspoon instant yeast
1 teaspoon honey
1.25 cups warm water, divided 1/2 cup plus 3/4 cup
12.5 oz Whole Wheat Flour (3 1/4 cups)
2 tablespoons wheat gluten
2-3 tablespoons olive oil
2 teaspoons kosher salt
cornmeal or semolina for sprinkling baking sheets

1. Whisk together yeast, 1/2 cup flour, honey and 1/2 cup flour until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. [30 minutes in the summer]

2. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.

3. Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.

4. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour. [If dough rises too fast, stretch to deflate and let rise some more.]

5. Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. [I cut into 16 pieces to make mini pitas; roll to 3 inches.]

6. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

7. Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F. [I preheat to 500º before rolling the pitas and use a stone instead of the rack.]

8. Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. [I have found 3 minutes is closer to reality.] Turn over with tongs and bake 1 minute more.

9. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.
baking  flour  recipe  solution  cake  dessert  booze 
december 2013 by kme
Tom's Kitchen: Raw Root-Veggie Slaw | Mother Jones
"lightly chop your parsley, just enough to discipline it..."
recipe  salad  vegetarian 
november 2013 by kme

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