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Posts Tagged ‘Breakfast’

From Dish Paige:

Hello and welcome back to Saucy Little Dish! While we’ve been on summer hiatus, I started culinary school and have been very busy making my way through my International Baking and Pastry program. I figured, since I’ve already learned so many new things, I should share a few of them with everybody here.

I just finished a bread course, and one of the things we learned was that bread loves to ferment at 80 degrees Fahrenheit, in 80 percent humidity. Which, if you live in the Northeast, is exactly the temperature outside (and inside if you don’t have central air like me). I know you’re all thinking, “but it’s 80 degrees and 80 percent humidity in my apartment, why would I also turn on the oven?” Well, that’s the beauty of this formula (I call recipes for baking “formulas” now, it’s a professional thing *wink), the English Muffins are cooked on the stovetop!

Ok, so now it’s time to get super technical on you all. There are ten steps to yeast bread production. If you follow these steps, you will get bread. Great bread. Delicious bread. All formulas follow these ten steps. Follow the steps. Follow them and apply them to future bread endeavors:

1. Scaling/Measuring
2. Mixing/Kneading
3. Fermenting
4. Punching
5. Portioning
6. Rounding/Benching
7. Make-up/Shaping
8. Proofing
9. Baking
10. Cooling/Storing

Let’s go!

INGREDIENTS:
Milk – 9.25 fl. oz.
Active dry yeast 0.4 oz.
Pastry or cake flour – 1 lb.
Bread flour – 1 lb.
Baking powder – 0.4 oz.
Granulated sugar – 1.25 oz.
Salt – 0.25 oz.
Unsalted butter, room temperature 1.5 oz.
Water – room temperature 9.25 fl. oz.
Cornmeal – as needed for dusting

This formula uses the “sponge” method, which basically means that we are going to create a mini little starter (kinda like a sourdough) and let that get going a little bit before we mix everything together. Let’s go step by step:

1. SCALING/MEASURING:
Scale out all of your ingredients. Measuring by weight is the most accurate, so here you go.

Now make the sponge: Heat the milk until just scalded. Stir in the active dry yeast, then mix it with the pastry flour. Cover and let ferment about 15 minutes.

2. MIXING:
Once your sponge has fermented, mix together the rest of the flours, baking powder, sugar, salt, butter and water and add the sponge. You can use your hands or a mixer fitted with a doug hook. Mix for about 3 minutes, then begin kneading for about 7 minutes until the dough is soft and somewhat sticky.



3. FERMENTING
Cover and let your dough sit for 20 minutes wherever it is 80 degrees and humid. The dough should double in size and slowly spring back when poked with your finger.

4. PUNCHING
You can literally punch your dough, or if you want to be nice, fold the outsides of the dough in on itself a few times in order to equalize the temperature. Let the dough rest again, covered, for another 10 minutes.

5. PORTIONING
Here, with other doughs, you would divide it into however many loaves or rolls or whatever you have, keeping the section you’re not working with covered while you work on the rest. With this dough, we’re going to roll out it out to a 1 inch thickness.

6. ROUNDING/BENCHING
Again, with other doughs, you would now take the portioned dough, roll it into a smooth ball and then let it take a nap for about 10 mins, covered. For the English muffins, cover them and let the rolled out dough relax just for a few minutes to relax the gluten strands. Otherwise, you’re going to cut out the shapes and they will shrink on you.

7. MAKE-UP/SHAPING
Shape the portioned doughs. For the muffins, cut them into the desired size. You can use biscuit cutters, or something circular that’s close to the size you want and trace it with a paring knife. I used a coffee mug for the small ones, and the top of a Chinese soup take-out container for large, sandwich size ones. Place them on a baking sheet that has been lightly dusted with cornmeal and cover.

8. PROOFING
Let your dough take another nap, covered, until doubled in size.

9. BAKING
Bake, or in the case of English muffins, cook on a skillet or in a pan until golden brown, about 3-7 minutes per side. The inside of your bread should be in the temperature range of 190-210 degrees.


10. COOLING/STORING
You don’t want to put your hot breads in a plastic bag or aluminum foil because they will sweat. Use parchment to wrap them when warm. Once they are cool, use whatever you want! Just remember, bread you make at home will go bad way faster than what you buy at the store, so keep your English muffins in the refrigerator or freeze them for longer storage.

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From Dish Gwen:

The other night my cupboards were looking pretty bare, and cereal for dinner wasn’t really appealing to me, so I had to get a little creative. Using a can of black beans, some corn meal, eggs and a handful of salad greens I was able to pull together a rather fancy little dish that hit the spot and was healthy to boot. I think I’ll probably make it again.

Ingredients:
– 1 can black beans
– 2 cups corn meal (or dry polenta)
– ½ cup shredded parmesan or pecorino Romano cheese
– 2 eggs
– a handful of salad greens
– 4 radishes
– 2 scallions
– olive oil
– apple cider vinegar
– salt
– pepper

Directions:
Stew up the beans with some salt and pepper to taste and keep them on warm on the back burner. In a sauce pan, boil 6 cups of salted water, then sprinkle in the polenta while whisking – make sure to whisk thoroughly because otherwise you’ll get lumps. Once the polenta is mixed in, turn the heat down to medium-low and use a spoon and stir until the it thickens. Check the polenta by tasting to see if it’s softened (if it’s grainy and tough you need to add more water and keep stirring until it softens up – this can take about ½ hour).

Grease a square brownie pan or small cookie sheet with butter, then pour out the polenta into it and smooth it over with a rubber spatula to create a flat cake. Cool the polenta in the fridge for an hour so that it firms up, then sprinkle parmesan or Romano cheese evenly across the top and put the pan in the broiler on high to melt and brown the cheese. Once it looks nice and brown take it out and let it rest for a couple of minutes. Slice the cake of polenta into 3 or 4 inch wide squares. (instead of broiling you can also fry polenta cakes! Try it!)



Dice up the radishes and scallions and toss them in a large bowl with the salad greens and a table spoon of olive oil and apple cider vinegar, plus a dash of salt and pepper. Fry two eggs and plate them on top of the dish, with the beans on the bottom, then the polenta cake, then the egg, then the salad mix on top (the plating of this dish is what takes it from random to gourmet). Sprinkle a little salt and pepper on top and serve!

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From Dish Danielle:

I’ve just returned from my very first trip to Mexico. I had the perfect guide, Dish Amelia, who’s been across the border before and knows Oaxaca City like the back of her hand. I am not exaggerating when I tell you that we did an excellent job eating our way through the OAX. SLD style….

The trip provided each sense with its own degree of intoxication: The brightly colored buildings and the incredible flora of southern Mexico; the hypnotizing sounds of bustling markets; vendors waving flags and enticing you with their sing-song-y pitches; the dizzying aromas wafting out of kitchen windows; Mexican chocolates, fresh tortillas, grilled meats over massive barbecues; the textures of traditional woven garments…
All of the flavors of Oaxaca are woven into their food and drink: bright yet earthy, hearty but not heavy. Dreaming of mezcal to mouth watering mole, I’m already dying to go back.


With that being said, I’ve had a killer hankering for a particular breakfast that Amelia & I ordered nearly every morning (and kicked ourselves when we didn’t…), Huevos Divorciados, behold:

For salsas:
1 lb plum tomatoes, rinsed
1 lb tomatillos, husks discarded & rinsed
3 small jalapenos
1 poblano, roasted, skinned and deseeded
1/2 a large white onion
4-5 garlic cloves
Salt
Handful fresh cilantro, rinsed
Water as needed.

For 8 tortillas:
1c masa harina (I actually picked up ‘instant’ which meant I didn’t need to wait for the dough to ‘set.’)
2/3 c water, plus a little more if needed

For desayuno:
2 eggs per person being served.

Start by roasting the tomatoes, tomatillos, jalapenos and onion on a comal or dry cast iron skillet until blackened on all sides, (15mins or so). Core roasted tomatoes. De-stem/de-seed jalapenos.

Make red salsa: Puree tomatoes, 1½ jalapeños, 2 garlic cloves, ½ the onion, and salt in food processor, (add water to thin salsa if desired). Set aside.

Make green salsa: Purée tomatillos, 1½ jalapeños, poblano, 2 garlic cloves, rest of onion, salt, cilantro, and 1/2 cup water in food processor, (add a bit more water if desired).

Make tortillas: Combine masa harina and water in medium bowl. Mix with hands until a soft malleable dough forms that keeps its shape. Add tiny amounts of masa/water as needed if too wet/dry. Form into 8 small balls. Keep dough covered with damp towel. Use tortilla press to flatten into perfect discs! Fire up your comal/dry cast iron to cook these bad boys. Gently place tortilla on hot surface. Cook for about 1min on each side—you’ll see it firming up and your nose will tell you when it’s time to pull one off!





Once your tortillas are finished place them snuggly in a tea towel to keep warm. Now fry your eggs to your own liking and lay 1 fried egg atop 1 tortilla, and serve 2 of these per plate.

Spoon liberal amounts of green salsa on one egg and red salsa on the other. I complimented the eggs with my own rendition of a black bean puree we had on the side of this breakfast in Oaxaca, (I simply stewed the beans with a few cloves of garlic, a hunk of onion and some freshly ground Oaxacan allspice that I picked up down there). Feel free to make any accompaniment to your Saucy Little Dish, and enjoy.

Salud!

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