sialiaskitchen
Sialia's Kitchen
tasty things
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If you are hand kneading bread dough and want to skip the "Gooey Mess" stage and get right to the "feels like smooth clay" part of the kneading
The thing is: hot water dough is sooooo much nicer to work with than warm water dough, but boiling water is too hot for yeast.
So take 1/3 of the liquid of the recipe and make it just lukewarm enough for yeast, with a tablespoon of the flour and a teaspoon of the sugar. Let that rest to get the yeast started.
Meanwhile, in a separate, large bowl, put all the rest of the dry ingredients EXCEPT for 1/2 cup of the flour, then add the rest of the liquid at "just below boiling " and stir it all together, but don't knead yet. Walk away and let it rest 10 minutes to hydrate, gelatinize, and cool. Then come back and touch it to see if it feels "warm as a puppy " (or cooler), and if so, add the yeast liquid to the dough, mix well, and then knead. (kitten or baby warm also acceptable)
Use reserved 1/2 cup flour to coat the dough ball while kneading.It should all work in and keep things from getting gooey. If the doughball still feels too tacky, rub a little oil on your hands.
Knead until glossy and smooth. Dough is ready when it can be stretched thin and transparent without tearing.
Leave to rise and follow rest of your recipe assembly and baking instructions.
You are welcome
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Some assembly required:
If you wrap knish dough around babybel cheeses and bake about 10 minutes 400F convection, it comes out really crispy outside and creamy inside.
Dough:
3 cups flour
2 TBS Sugar
1 tsp salt
1/2 cup oil
1 cup hot water
Knead until glossy and smooth, cover and let rest 2 hours.
Stretch translucent thin and wrap around a filling. If wrapping multiple layers, brush w oil between layers.
Behold: Babybuns!
#cute food#recipe#delicious#recipes#comfort food#bunny#babybuns#babybun#babybel#cheese#cheese bread#knish#knish dough#cheese knish#tasty#cute#kawaii#snack#bite sized#fun sized#smol#hors d'oeuvres#party food#springtime#bunnies
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If you wrap knish dough around babybel cheeses and bake about 10 minutes 400F convection, it comes out really crispy outside and creamy inside.
Dough:
3 cups flour
2 TBS Sugar
1 tsp salt
1/2 cup oil
1 cup hot water
Knead until glossy and smooth, cover and let rest 2 hours.
Stretch translucent thin and wrap around a filling. If wrapping multiple layers, brush w oil between layers.
Behold: Babybuns!
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Pan-fried Chinese eggplant with garlic and hint of salt in olive oil
Use as topping on rice, shawarma, falafel, humus, or pizza. Also good on crusty roll with melted cheese, tomato sauce, and basil leaves.
Optional: add Chinese chili paste, to taste.
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leftover shepherd's pie knishes so very tasty.
also did a few wrapped in bread dough for that sesame seed bun feel.
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Any leftover casserole or stew that was good the first day makes good grilled cheese sandwiches or knishes the second day.
hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe
bonus points awarded for good leftovers
if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals
bonus points also awarded for a vegetable such as the noble brogoly 🥦
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Nearly Sorta Kinda Hummus
(aka roasted garlic and chickpea spread)
Soak 1 cup of dry chickpeas in water with 1 tsp baking soda mixed in overnight (or all day while you are away at work/school/etc)
Drain and cover with fresh water in oven safe pot with a lid.
Put the pot on a drip pan of some sort to prevent boil overs from dripping on your oven floor. Put the whole set into a cold oven.
In another pan put a whole head of garlic rubbed all over with olive oil. Use 2 if you really love roasted garlic.
This setup can sit there until you are ready to cook. This is great if you have a programmable oven, or a housemate able to turn on the oven at the right time for you.
When the oven gets up to 350°F, set cooktime 45 minutes. When garlic is fragrant, take it out before it burns (about 45 min) Let it cool while the chickpeas finish, and peel by clipping the tips off and then squeezing into a bowl.
Check to see if chickpeas are soft. Probably not. They are likely to need another 15 min to half hour.
When chickpeas are very soft, use a slotted spoon to take them out and put in bowl with the roasted garlic. Add a hefty drizzle of good tasting olive oil and a little salt. Mash until smooth and blended. Yes, a blender works great for this, but a spoon should also work.
Adjust salt to taste. Add a little of the bean water from the cook pot if needed.
Serve with a little more oil on top. Optional shake of Zatar or paprika or drizzle of balsamic vinegar.
Why is this not hummus? No tahini, no lemon.
So texture is less like a creamy sauce/dip, and more like a thick spread like peanut butter.
Very delicious, slightly different. Also easy, cheap and healthy.
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Current favorite is mayacoba or black beans or flageolet beans cooked in chicken stock, with a few legs or wings thrown in and lots of fresh garlic. Simmer 1 hour, then add veg of choice and simmer until veg is just cooked, season to taste. (salt, pepper, onion powder, maybe some herbs)
(If you soak the dry beans for a few hours in water that has a little baking soda in it, then drain & rinse before adding the stock, they are much easier to digest.)
(Easiest simmer is in oven 325°F. put a drip pan under the pot to catch any boil over. )
(fav veg at the moment is spinach-- only needs to hit the hot broth to wilt and is good to go. But use what you like. A pile of sautéed onions would probably be great. Handful of baby carrots could go in at the 45 min mark )
hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe
bonus points awarded for good leftovers
if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals
bonus points also awarded for a vegetable such as the noble brogoly 🥦
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Mayacoba Beans with Spinach in Chicken Broth
soak beans in water w baking soda several hours
drain, rinse
cover with chicken broth
add several sliced cloves of garlic, some onion powder, salt, pepper, and a bayleaf
(optional extras if your broth isn't top quality: add a few chicken wings and or some plain, unflavored gelatin to make it richer)
bake 350F for 1 hour from the time it comes to a boil
take off heat and stir in a handful of fresh, clean spinach leaves. Let them rest in the warm broth until wilted.
adjust seasonings, serve.
#food#recipe#delicious#kosher#recipes#comfort food#beans#beans and greens#beans & greens#spinch#spinach#chicken#broth
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You can use any filling you like but here is mine:
Stab and then microwave a few Yukon gold potatoes until soft. Cool them until you can safely handle them.
Peel if you like at this stage. Or don't.
Mash them with about equal amount of ricotta cheese to the amount of potato you have, add a splash of balsamic vinegar or a spoonfulof sourcream or buttermilk (something tangy), then add onion powder, salt and pepper to taste BUT make them taste a bit stronger than you would eat if you were just eating a bowl of plain mashed. Mix in a big handful of shredded cheddar (or similar melty cheese).
You can add wet things like milk or cream if you like, but the idea is to keep the mixture dry enough to hold together in little football shape, so do not go too wet.
Passover Pierogies, my mutuals.
3 parts cake meal to 1 part potato starch, mix in enough cream cheese to make a crumbly paste, stir in 1 beaten egg and then knead. Add a drizzle of water if needed to make a smooth soft dough. Knead smooth.
Break off a walnut sized ball, roll smooth, dust with cake meal mash flat between two pieces of plastic wrap.
Add an oblong of well seasoned mashed potatoes
fold over and crimp to seal
Simmer very gently, 3 minutes, with lid on so steam is trapped. Stir gently to make sure they aren't stuck to the pot . don't crowd the pot. When they float, they are done.
You are welcome.
#passover pirogies#passover knish#passover recipes#passover#pesach#kosher for passover#kosher for pesach#potato knish#pirogies
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Passover Trifle or Charlotte (whatever)
Crumble stale macaroons into a bowl. Pour vanilla pudding over them. Chill an hour or several.
Could also use leftover passover cake or cookies. Anything slightly dried out and crumbly.
Could swap whipped cream or sweetened condensed milk for the pudding.
Would be good with berries.
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Taco night at last.
I have been waiting since before Purim.
Family verdict: should have made lots more tortillas.
Yay!!
Is it too early to post Passover recipes? Is there anyone out there observing
Ashkenazic rules (but gebrocht ok) who wants to know how to make soft, flexible matzomeal tortilla?
I assume Sephardi would just use masa, if available. So kitniyot eaters are probably being smug at me, and enjoying beans and rice with their Passover tacos.
But if you happen to need a matzomeal tortilla, here's the thing: matzomeal behaves exactly like masa. Treat it the same and you get tortilla.
#passover tortillas#passover tortilla#kosher for pesach#kosher l'pesach#kosher#pesach tortillas#pesach tortilla
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Passover Chocolate Frosting
3 parts powdered sugar
1 part unsweetened cocoa
generous dash of vanilla
tiny pinch salt
a goodly glug of neutral flavored vegetable oil or melted butter just enough to mix through the dry ingredients and get a lumpy thick paste
a drizzle of water, stir then maybe a little more until the frosting gets smooth and creamy. If it goes too loose and wet, add more powdered sugar.
Taste and adjust as needed.
spread or pour over :
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open the side seams, fold in flat, add tape. Instant matzah folder for keeping your lunch from getting farfeled.
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Optional: can frost with
Perfect Passover Brownies (best for Second Seder)
This is it: the perfect Passover brownie recipe. I have done it, at last!! Mad cackling and gloating. So, so good.
And really, pretty easy.
Beat 2 eggs with
1 cup ultra fine sugar
1/2 cup light flavored olive oil
1 tsp real vanilla
6 Tbs dutched cocoa
1/2 cup Passover cake meal
2 Tbs potato starch
1/4 tsp salt
1/2 tsp baking powder
4 to 6 oz semisweet chocolate (chips, or a smashed or melted candy bar)
Pour into a prepared pan, let rest in fridge for several hours. Bake 350F until top is shiny and crackled. (between 180F and 195F interior, if you have a probe thermometer.)
Cool thoroughly. (Yeah, right) No really, get your fingers out of there. Let them cool. If possible, overnight. It will be good first day, but truly amazing second day.
No one will say "not bad for Passover." Everyone will say "really good fudgy brownies."
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Our youngest invented a new family tradition: instead of the usual, he challenged the seder leader to an Afikomen Dance Off.
It's not an "after dinner entertainment," by definition--the meal can't end until the afikomen is won.
And honestly, it was so much better in every way.
May we all be blessed with creative problem solvers who bring joy with new ways of thinking. May there be abundant peace and may all those in captivity be redeemed.
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I don't have time to write up my version today because prepping a seder BUT here is where I adapted from:
instagram
I used toasted guajillo chiles instead of chipotles, and balsamic instead of red wine vinegar, but basically same idea.
For Mamma Mia I swapped
out the peppers and added tomatoes and basil and oomphed up the garlic.
For Strawberry Fields, I swapped out the veg for tart strawberries, and oomphed up the black pepper, with just a little basil. I didn't want them all to taste the same, so I used a tiny pinch of sugar instead of the honey.
My only Passover vinegar is balsamic, so I used that throughout. On further thought, a bit of white wine would have been good in the strawberry, maybe that Moscato d'asti we had last night.
Salad dressings
will post more info later, but this is just a teaser: Ooh Ooh Chile honey and guajillo, Mama Mia tomato garlic basil, and Strawberry Fields strawberry, black pepper and balsamic.
Would be better emulsified in a blender but I don't have a pareve one for Passover, so I just mashed the ingredients together in my grandma's old charoset chopper. Close enough. Delicious on salad, also on eggs, gefilte fish or roasts.
Especially that Guajillo Garlic Honey thing. I could almost drink that stuff out of the bottle.
Also good drizzled over mashed avocado on matzah
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