Flammkuchen

Thanks to Dana (of Danalicious) and Ann (of Thibeault's Table), I finally tried this Flammkuchen.  To my mind, it's basically a German pizza.  A thin crust, topped with a seasoned creme fraiche, sauteed onions, and crisp pieces of bacon.  Doesn't the sound of that just evoke a heavenly aroma??!

I have to admit that I bastardized the recipe a bit.  Just a bit.  I made a regular pizza dough that I let proof for a couple of days in the refrigerator for the base.  And since I had no creme fraiche on hand, I decided to use sour cream to coat the crust.  No harm, no foul.  It worked perfectly.  The other thing I changed was to bake the crust for about 12 minutes before adding the sour cream and toppings.  The crust was nice and crispy, and the topping was amazing, with the sweet onions and the salty, smoky bacon.  Absolutely delicious!  I never would have thought that something so relatively simple good be so good - I was surprised!  Thanks so much to Dana for discovering the recipe and recommending it to all of us!!

Flammkuchen
(from Beyond Burgers and Bratwurst)

For dough*:
2 cups Flour
2.5 Tbsp Oil
2/3 cup Water
1/4 tsp salt

For topping:

1 cup crème frâiche (I used sour cream)

1 onion (can be red or sweet onions)
1 tablespoon butter
1/4 pound bacon
salt & pepper to taste
1 clove garlic

Preheat the oven to 450F.

Combine ingredients for crust. The dough shouldn’t be sticky and should turn smooth and slightly stretchy. Roll out the dough as thinly as possible and place on a baking sheet or pizza pan or stone.  (*I used a French bread dough, letting it rise as usual.  I rolled out a about one-third of the dough into a circle and placed it on a perforated pan and baked at 500 F. for 12 minutes.  I then topped the crust and returned the crust directly to a baking stone - without the pan - for an additional 10 minutes.)

Thinly slice onions and sauté in butter until clear (don’t caramelize). Cook bacon until crisp. (Original author's note:  I prefer to cook bacon in the oven for a nice even crispness.) Finely chop garlic and add it with seasonings to the cream.

Spread the creme fraiche over the rolled out dough and top with the bacon and onions.

Bake for around 10-15 minutes, or until the dough has begun to create bubbles and you see nice browning (you don’t want burnt!).

For Printable Recipe, Click Here

Saturday Blog Showcase - Cornstarch Waffles

 

Welcome to the fifth edition of Saturday Blog Showcase!!  Ann (Thibeault's Table) is hosting this week  Be sure to sign in on Mr. Linky at her blog to join in on the fun!

This week I decided on these Cornstarch Waffles from Cooking Stuff.  Bob wasn't entirely thrilled with these when he made them, but I was interested in seeing what the cornstarch did to the texture of the waffles.  The waffles were light, crispy on the outside and very tender on the inside.  Quite delicious.  To be honest, it won't replace my standard recipe for waffles, but it was a slightly different change of pace and a little easier to make than my recipe.  And to be fair, the taste was quite good!  The kitchen smells like I've been making pastries.  How great is that?!  Thanks, Bob -

Cornstarch Waffles

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (or a bit less)
1 1/2 teaspoons sugar
1 cup whole milk or buttermilk
1/3 cup vegetable oil or melted butter
1 egg
3/4 teaspoon vanilla

Combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Add the oil, vanilla, egg and milk. Mix well. Let it rest for a half hour. Make the waffles according to your iron's directions.

 Source:  icookstuff.blogspot.com

For Printable Recipe, Click Here

Tablescape Thursday - A Touch of Taupe

This week I went with a taupe theme.  It didn't take long to scour the house and find all the items decorating my table.  The only thing I ended up getting were the salad plates, a Target bargain find at $7 for 4 plates.  Can you tell I love taupe?!

I did purchase the flowers for the table - $4 for the bunch at my local grocery store:

These hat boxes and little French figurines normally sit atop the armoire in my bedroom.  I brought them down to oversee my table:

I found this little box at an antique store that was going out of business a few months ago.  It was love at first sight!

The pineapple, when not decorating my table, keeps company atop my bedroom amoire with the hat boxes and figurines:

This little keepsake box was a steal at Pier 1 many years ago:

 

The matelasse tablecloth was purchased about 15 years ago from either Neiman-Marcus or Horchows's.  I love being able to mix the few higher end items I have with my everyday bargains!

Hat boxes:  Michael's
Figurines, pineapple finial: Haverty's
Round keepsake box:  Pier 1
Rose bowl, rectangular box: local antique stores
Candlestick lamp: Weir's
Wine glasses: World Market
Flatware: Tuesday Morning
Cream napkins, napkin rings, salad plates: Target
Taupe napkins: Amazon.com
Dinner plates: Macy's
Tablecloth:  I purchased this many years ago at either Neiman-Marcus or Horchow's



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A big thank you to Susan at Between Naps On the Porch for hosting Tablescape Thursday.  Please visit her site to see all the other participants' beautiful tablescapes!

Blueberry Upside-Down Cake

Today I made another one of Ann's (Thibeault's Table) recipes.  Her never-fail recipes didn't disappoint once again.  This easy blueberry creation is a little different from most coffeecakes in that it bakes 'upside-down'.  When you turn it right-side up, those beautiful blueberry juices run down the sides of this delicious cake.  A little whipped cream on the side, and it's the perfect dessert, tea treat, or midnight snack!  Thanks again, Ann!

Blueberry Upside-Down Cake

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9-inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. (Brush a little of the melted butter on the sides of the cake pan before adding the sugar.)  Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.


Source:   Canadian Living Magazine, August 1983 via Ann/ Thibeault's Table

 For Printable Recipe, Click Here

Union Square Cafe Bar Nuts

Annie at From the Bookshelf reminded me of this wonderful snack when she made this recipe last week.  The nuts are toasted first then seasoned with fresh rosemary and cayenne, sea salt and brown sugar.  It's Nigella Lawson's version of the bar nuts at the Union Square Cafe in New York City.  They are at once spicy and salty and slightly sweet.  With everyone looking for snacks for the big game this weekend, these will fit right into any Super Bowl menu.  Make sure you double the recipe - they're addictive!

Union Square Cafe's Bar Nuts

18 ounces (2-1/4 cups) assorted unsalted nuts
1 tablespoon butter, melted
1/2 teaspoon cayenne
2 teaspoons Maldon's sea salt
2 teaspoons brown sugar (I used muscovado sugar)
2 tablespoons fresh rosemary,coarsely chopped

Preheat oven to 350 F.

Spread nuts on a baking sheet and toast in the oven until they are lightly browned, about 10 minutes.

In a large bowl, combine the melted butter, cayenne, sea salt, brown sugar, and rosemary.  Thoroughly combine toasted nuts with the spiced butter and serve warm.

Source:  Nigella Bites, copyright 2002

For Printable Recipe, Click Here

Food for Thought - Memories of a Lost Egypt

Memories of a Lost Egypt
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Memories of a Lost Egypt, written by Colette Rossant, is the story of her youth.  Born in France but brought to Egypt to be raised by her grandparents, she describes in almost poetic detail the kitchen and foods she remembered being cooked, the beautiful and fragrant apricot trees that lined the house, the propriety she was taught as a granddaughter of society.  Ms. Rossant talks about daily life in her grandmother's house, the markets the family frequented - enough to get a glimpse of her life and make one wish to see it all for yourself.

The book is laden with recipes, including one of Colette's favorite snacks of hummus with toasted pita.  I've made hummus with canned chickpeas, but I have to admit I've never soaked the beans overnight and made a real traditional hummus.  It was divine.  And not nearly the work I expected it to be.  It  went beautifully  with some of the pita I had made a day earlier, cut up, drizzled with olive oil, sea salt & freshly ground black pepper, and toasted.  Delicious!

Traditional Hummus

Cover 1 cup dried chickpeas with water and soak overnight.  Drain and place in a sauce pan with 1/2 teaspoon salt and water to cover.  Bring to a boil, lower the heat, and simmer until tender, about 1 hour.  Drain and reserve the water.

Place the chickpeas in a food processor with the juice of 2 lemons, 3 minced garlic cloves, and 2 or 3 tablespoons of the cooking liquid.  Process until smooth.  Add 1 tablespoon olive oil, 1/2 cup tahini, 1/2 teaspoon ground cumin, and salt & pepper.  Process.  Transfer to a bowl and sprinkle with 2 tablespoons chopped parsley.  (I first drizzled some good olive oil over the top before sprinkling with the parsley.)  Serve with toasted pita.  You can substitute one 16-ounce can of chickpeas for the dried.  Yield: about 1-1/2 cups.


Source:  Memories of a Lost Egypt - A Memoir with Recipes, copyright 1999

For Printable Recipe, Click Here

 

Thanks to Jain for hosting Food for Thought!  Make sure you check out all the other edible book reviews for some tips on what to put next on your reading list and what to whip up in your own kitchen!

Saturday Blog Showcase - Homemade Pita

It's time for our 4th Saturday Blog Showcase.  Ann (Thibeault's Table) and I are hosting the event.  Please find Mr. Linky at the end of my post to sign up.  We look forward to everyone's participation and can't wait to see everyone's creations and introductions to different blogs!

This week I made pita from Kosher Camembert, a lovely blog with photos and essays of Zahavah's travels.  Her pita bread recipe was so easy to follow.  The one diversion I did take from the recipe was that I did separate the dough into 10 pieces and rolled each individually into 6-inch discs of dough to form the pita.  Zahavah rolled the dough and cut out 6-inch circles.  I will have to try that sometime to see if my results are any different.  I was very happy with the way my pita puffed!  They're wonderful. Another great recipe to add to my ever growing repertoire!  Thank you to Kosher Camembert!!

Pita

Adapted from Janna Gur’s The Book of New Israeli Food and Joan Nathan’s The Food of Israel Today.
These pitot are the closest I have found to the ones you get in Israel, fluffy and perfect with hummus, for mopping up leftover salad dressing, or filled with chocolate spread. The trick to forming the pockets is baking in a very hot oven on a baking stone (or, if my case, on hot cookie sheets) and refraining from opening the oven during baking.
Makes 8-10 pitot.

- 2 1/4 t yeast
- 1 1/2 C warm water
- 1 T sugar
- 4 C flour (I used all-purpose)
- 1-2 T olive oil
- 1 t salt

Make the dough. Dissolve yeast in 1 C of the warm water with sugar. Allow to bubble up (takes ~ 10 minutes). Add to flour, olive oil, and salt in bowl of mixer. Knead with dough hook for 10 minutes. Add additional water, tablespoon by tablespoon, until dough forms a slightly sticky ball.

First rising. Pour a little olive oil into a large bowl. Roll the ball of dough in the oil until coated. Cover the bowl with a damp kitchen towel and let dough rise until doubled (1.5 – 2 hours). I punch the dough down a few times during the rising.

Shape bread. Most recipes call for you to split the dough into 8-10 portions to roll out individually. But I prefer to easier method of rolling out all the dough and using a bowl to cut out 5-6 inch rounds. You can bake the scraps or re-roll them (this time I rolled the scraps into 3 individual pitot with not-so-round results).

Second rising and preheat oven. Allow the pitot to rise a second time for ~10 minutes. I do this on top of the oven as it preheats to 500º F. Heat cookie trays in the oven while preheating.

Bake. Pull a hot cookie tray out of the oven and quickly transfer half of the pitot onto it and return to the oven. Bake until all pitot have puffed to form pockets, 3-6 minutes. Repeat with remaining pitot.

Store. Pitot go stale pretty quickly, so the best way to store them is in in a bag in the freezer. You can reheat them for 20 seconds in the microwave after spritzing with a little water.

For Printable Recipe, Click Here

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To participate in Saturday Blog Showcase, remember:

   1. Make a recipe from another blog on any day of the week. Create a link to that blog in your post.

   2. Add the Saturday Blog Showcase logo to your post.

   3. On Friday night or Saturday, link your post to Mr. Linky.