tag:blogger.com,1999:blog-70824329845982121512024-03-13T22:04:53.505-07:00Hertzman Family RecipesSometimes vegetarian, generally healthful, often but not always low-fat, definitely tried and tested. Enjoy!Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.comBlogger205125tag:blogger.com,1999:blog-7082432984598212151.post-86866720799290781762024-01-16T05:51:00.000-08:002024-01-22T09:13:11.516-08:00Panang Chicken Curry<p>Adapted from the <a href="https://cooking.nytimes.com/recipes/1024637-panang-curry">New York Times</a></p><p><b>Ingredients</b></p><p>Curry paste:</p><p></p><ul style="text-align: left;"><li>1/2 tsp ground coriander</li><li>1/2 tsp ground cumin</li><li>1/4 cup dry-roasted peanuts (preferably unsalted)</li><li>2-4 tbsp red curry paste, to taste</li></ul><p></p><p>Curry:</p><p></p><ul style="text-align: left;"><li>1 lb boneless, skinless chicken breasts or thighs</li><li>2 tsp soy sauce or fish sauce</li><li>1 (13.5 oz) can coconut milk</li><li>lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste</li><li>1 1/2 tsp brown or granulated white sugar</li><li>1 zucchini</li><li>1 spicy pepper (optional)</li><li>basil leaves, preferably Thai basil (optional)</li></ul><p></p><p>Jasmine rice for serving</p><p><b>Directions</b></p><p></p><ol style="text-align: left;"><li>In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.</li><li>Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each. If using a pepper, slice it thinly.</li><li>Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.</li><li>Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan. </li><li>Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.</li><li>Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)</li><li>Garnish with sliced basil and serve with jasmine rice.</li></ol><p></p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-80137580895617038402023-09-04T14:34:00.004-07:002023-09-04T14:34:34.434-07:00Tabbouleh<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1012585-tabbouleh">https://cooking.nytimes.com/recipes/1012585-tabbouleh</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-70910173233901622462023-09-04T14:32:00.007-07:002023-09-04T14:32:56.267-07:00Zucchini-Feta Pancakes (Turkish Mucver)<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes">https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-70183499673656297332023-09-04T14:31:00.001-07:002023-09-04T14:31:05.562-07:00Stir-Fried Winter Squash and Tofu With Soba<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1012864-stir-fried-winter-squash-and-tofu-with-soba">https://cooking.nytimes.com/recipes/1012864-stir-fried-winter-squash-and-tofu-with-soba</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-18936003177726255932023-09-04T14:30:00.002-07:002024-02-29T16:48:06.428-08:00Coconut-Miso Salmon Curry<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry">https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry</a>)</p><p><b>Ingredients</b></p><p>2 tablespoons canola oil</p><p>1 medium red onion, halved and sliced ½-inch thick (about 2 cups), or equivalent amount of green onions</p><p>1(1-inch) piece fresh ginger, minced (or 2 tablespoons squeeze ginger)</p><p>3 garlic cloves, thinly sliced (or use garlic-infused oil)</p><p>Kosher salt and black pepper</p><p>¼ cup white miso</p><p>½ cup unsweetened, full-fat canned coconut milk</p><p>1 (1½-pound) salmon fillet, cut into 2-inch pieces</p><p>5 ounces baby spinach (about 5 packed cups)</p><p>1 tablespoon lime juice, plus lime wedges for serving</p><p>Pre-cooked steamed rice, ideally jasmine, for serving</p><p>¼ cup chopped fresh basil and ¼ cup chopped fresh cilantro (optional)</p><p><b>Directions</b></p><p>Step 1</p><p>In a large pot, heat 2 tablespoons oil over medium. Add red onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until red onion is softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes. (Note: if using green onions, cook miso first, then add green onions; they take less time to cook)</p><p>Step 2</p><p>Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.</p><p>Step 3</p><p>Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-55339581472121305982023-09-04T14:29:00.002-07:002023-09-04T14:29:21.768-07:00Scallion Meatballs With Soy-Ginger Glaze<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze">https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-73303953349452753192023-09-04T14:28:00.004-07:002023-09-04T14:28:30.852-07:00Tomato Risotto<p>Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1020378-tomato-risotto">https://cooking.nytimes.com/recipes/1020378-tomato-risotto</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-611735004477309022023-09-04T14:24:00.004-07:002023-09-04T14:24:59.401-07:00Pressure Cooker Chicken Tagine With Butternut Squash<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1020149-pressure-cooker-chicken-tagine-with-butternut-squash">https://cooking.nytimes.com/recipes/1020149-pressure-cooker-chicken-tagine-with-butternut-squash</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-88044643237322231822023-09-04T14:23:00.004-07:002023-09-04T14:23:39.249-07:00Honey-and-Soy-Glazed Chicken Thighs<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs">https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-32574798129320637012023-09-04T14:22:00.005-07:002023-09-04T14:22:55.414-07:00Gazpacho<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1017577-best-gazpacho">https://cooking.nytimes.com/recipes/1017577-best-gazpacho</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-77103937927620129382023-09-04T14:22:00.000-07:002023-09-04T14:22:11.198-07:00Pressure Cooker Sweet Potato-Coconut Curry Soup<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1020135-pressure-cooker-sweet-potato-coconut-curry-soup">https://cooking.nytimes.com/recipes/1020135-pressure-cooker-sweet-potato-coconut-curry-soup</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-50278883164454951912023-09-04T14:20:00.006-07:002023-09-04T14:20:43.091-07:00Spicy Butternut Squash Pasta With Spinach<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach">https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-29803330543840572142023-09-04T14:19:00.007-07:002023-09-04T14:19:58.534-07:00Cumin-Roasted Salmon With Cilantro Sauce<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1018901-cumin-roasted-salmon-with-cilantro-sauce">https://cooking.nytimes.com/recipes/1018901-cumin-roasted-salmon-with-cilantro-sauce</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-74192127462792492992023-09-04T14:19:00.002-07:002023-09-04T14:19:10.542-07:00Roasted Chicken Thighs With Cauliflower and Herbed Yogurt<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt">https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-56941305081252857682023-09-04T14:18:00.001-07:002023-09-04T14:18:11.739-07:00Sweet-and-Spicy Roasted Tofu and Squash<p> Adapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1015879-sweet-and-spicy-roasted-tofu-and-squash">https://cooking.nytimes.com/recipes/1015879-sweet-and-spicy-roasted-tofu-and-squash</a>)</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-40012726307053545842023-09-04T14:08:00.005-07:002023-09-04T14:08:38.943-07:00Sweet and Spicy Roast ChickenAdapted from the New York Times (<a href="https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken">https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken</a>) <br /><br /><br /><b>Ingredients</b><br />1 lemon, plus 3 tablespoons freshly squeezed lemon juice<br />2 ½ teaspoons kosher salt, more for pot<br />3 tablespoons freshly squeezed orange juice<br />4 tablespoons olive oil<br />1 ½ tablespoons whole grain mustard<br />3 tablespoons honey<br />1 bay leaf<br />½ to 1 teaspoon crushed red pepper flakes, to taste<br />Black pepper, to taste<br />4 pounds of chicken, (8 pieces)<br />3 cups sliced carrots (¼-inch thick)<br />1 onion, halved and thinly sliced<br />⅔ cup sliced dates<br />1 tablespoon fresh thyme leaves<br />¼ cup chopped cilantro or parsley, for garnish<br />2 scallions, thinly sliced, for garnish<br />¼ cup chopped toasted pistachio nuts, for garnish<br /><br /><br /><b>Directions</b><div><ol style="text-align: left;"><li>Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.</li><li>In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.</li><li>Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.</li><li>Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.</li><li>Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.</li></ol></div>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-70864904161980039932023-08-21T06:34:00.005-07:002023-08-21T06:34:28.826-07:00Za'atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini<p>Lower-FODMAP version, adapted from NYT Cooking (<a href="https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini">https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini</a>)</p><p><b>INGREDIENTS</b></p><p>1 (14-ounce) package firm tofu, drained and patted dry</p><p>1 (15½-ounce) can chickpeas, drained, rinsed and patted dry</p><p>1 pint cherry or grape tomatoes</p><p>Salt and pepper</p><p>6 Tbsp lemon juice (2 + 4)</p><p>½ cup garlic-infused extra-virgin olive oil</p><p>2 Tbsp za’atar dry spice mix</p><p>1 teaspoon dried oregano or marjoram</p><p>2 Tbsp dried parsley</p><p>2 tablespoons soy sauce</p><p>¼ cup tahini</p><p>1 tablespoon honey</p><p>1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens</p><p><b>PREPARATION</b></p><p>Cut the tofu into ½-inch-thick slices and place them on a kitchen or paper towel to dry out for an hour or more. </p><p><b>Make the marinade:</b></p><p>Mix oil, za'atar, oregano, dried parsley, and 2 Tbsp lemon juice. </p><p>Place tomatoes and chickpeas in a bowl. Season with salt and pepper. Pour half of marinade over chickpeas and tomatoes and toss to combine.</p><p>Add soy sauce to remaining marinade and mix. Pour some marinade on a plate, arrange tofu on plate, and pour remaining marinade over tofu slices. Allow to marinate up to an hour.</p><p><b>Make the dressing: </b></p><p>Use a fork or whisk and mix tahini, honey, and 1/4 c lemon juice. Add water and stir to desired consistency.</p><p><b>Cook:</b></p><p>Heat oven to 425 degrees, positioning one rack near top and one rack near bottom.</p><p>Cover a sheet pan with aluminum foil. Spread marinated chickpeas and tomatoes over one half, and tofu over other half. Pour any excess tofu extra marinade over the tomatoes and chickpeas. </p><p>Place pan on bottom rack and roast for 30 minutes, stirring half-way (keep tofu separate from tomatoes/chickpeas, if possible)</p><p>Turn oven to broil and place sheet on higher rack. Broil for 5 minutes until chickpeas are crispy.</p><p>Divide the leafy greens among 4 bowls or plates. Spoon chickpeas, tomatoes, and tofu onto greens, and drizzle with lemon-honey-tahini dressing</p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-27803497238249458532022-12-08T05:09:00.002-08:002022-12-08T05:11:08.684-08:00Banana Crumb MuffinsAdapted from the NYT (https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins)<br /><br />INGREDIENTS<br />TOPPING<div>½ cup all-purpose flour</div><div>¼ cup sugar</div><div>1 teaspoon cinnamon</div><div>4 tablespoons (1/2 stick) butter or margarine, room temperature</div><div><br /></div><div>MUFFINS</div><div>1 ½ cups all-purpose flour</div><div>1 teaspoon baking soda</div><div>1 teaspoon baking powder</div><div>½ teaspoon salt</div><div>3 large, ripe bananas, mashed</div><div>¾ cup sugar</div><div>1 egg, slightly beaten</div><div>⅓ cup butter or margarine, melted</div><div><br /></div><div>PREPARATION<br />Topping: in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.<br /><br />Muffins: in large bowl, combine dry ingredients. Set aside.</div><div><br /></div><div>In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.</div><div><br /></div><div>Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.</div><div><br /></div><div>Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.<p></p></div>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-424827562592966182020-11-25T17:19:00.001-08:002020-11-25T17:19:09.944-08:00Rebecca's Cranberry Jello Mold<p>Ingredients</p><div>2 packages of raspberry Jello</div><div>1 cup boiling water</div><div>1 cup chopped walnuts</div><div>1 1/2 cups diced celery</div><div>juice of half a lemon (2 1/2 tbsp)<br /></div><div>2 cans whole cranberry sauce OR 1 can whole cranberry sauce and an equivalent amount of cranberry-orange relish </div><div> </div><div>Directions <br /></div><div>In a large bowl, dissolve Jello in
the boiling water. </div><div>Add lemon juice and cranberry sauce(s) and let mix cool.</div><div>Add
walnuts and celery. </div><div>Oil (or spray) inside of a mold lightly with a vegetable oil.</div><div>Pour into mold and refrigerate. </div><div> </div><div>You can make it several days ahead. Hardest part is unmolding it
without too much melting.</div><div><br clear="none" /><br /></div>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-24853485986643150742020-10-25T12:29:00.004-07:002020-10-28T08:29:30.893-07:00Green Tomato Spice Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jj1wJ8Mw6bI/X5XR6J8qoVI/AAAAAAAAx-Q/hsFpdRMzV7Im-YyHufT4Aimi_KlaqrUqgCLcBGAsYHQ/s2048/IMG_0396.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-jj1wJ8Mw6bI/X5XR6J8qoVI/AAAAAAAAx-Q/hsFpdRMzV7Im-YyHufT4Aimi_KlaqrUqgCLcBGAsYHQ/s320/IMG_0396.HEIC" width="320" /></a></div><br /> <p></p><p>Makes 2 loaves, 12 slices each<br /><br />Ingredients: <br />3 2/3 cups all-purpose flour<br />1 tablespoon baking powder<br />1 tablespoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon ground cinnamon<br />1 teaspoon ground nutmeg<br />1/2 teaspoon ground allspice or cloves<br />1 2/3 cups granulated sugar<br />2 large egg whites<br />1/2 cup canola oil<br />1/2 cup buttermilk<br />2 large eggs<br />15 ounces of pureed (or very finely chopped) green tomatoes*<br />Cooking spray<br />1/2 cup chopped walnuts (optional)<br />1/2 cup raisins or craisins (optional)<br /><br />Directions:<br />Preheat oven to 350°. </p><p>In a large bowl, combine flour and next 6 ingredients (through allspice/cloves) in a bowl. Mix with a fork or whisk.<br /><br />In another large bowl, combine sugar, egg whites, oil, buttermilk, and eggs; beat with a mixer at high speed until well blended. Add tomatoes, beating at low speed until blended. Add flour mixture (and optional nuts/fruit) to tomato mixture, beating at low speed just until combined. <br /><br />Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. <br /><br />Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.</p><p>*Any green tomatoes will do: large, small, in-between. I recommend that you chop them in a food processor or high-quality blender (we have a BlendTec) until pureed, then strain most of the liquid. Add 1 tbsp salt, stir, and let stand 10 minutes. More liquid will appear because of the brining. Rinse well a few times, and drain again. Four cups of tomatoes will generally process down to about 15 ounces pureed. </p>Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-29383177104841134752020-05-21T16:12:00.002-07:002020-05-21T16:12:40.828-07:00Sourdough Bread<span data-amount="150">Ingredients</span><br />
<span data-amount="500">500</span>g/ 17.65 oz bread flour (or all purpose flour + 1 heaping Tbsp gluten)<br />
<span data-amount="10">10</span>g/ .4 oz fine sea salt<br />
<span data-amount="150">150</span>g/ 5.35 oz bubbly, active sourdough starter<br />
<span data-amount="250">280</span>g/ 9.0 oz warm (hot from the tap) water<br />
<span data-amount="25">25</span>g/ .90 oz olive oil<br />
<br />
Directions<br />
<ol>
<li>In a large bowl, whisk flour (+ gluten) and salt</li>
<li>In another large bowl, whisk water, starter, and oil</li>
<li>Pour flour mix into liquid and mix with your hand(s) just until all flour is incorporated. It will be "shaggy."</li>
<li>Let dough sit for 30 minutes to autolyze.</li>
<li>Heat oven to barely 100F. </li>
<li>Using hands, work the dough into a rough ball and return to bowl. Cover bowl with plastic wrap and a kitchen towel. Place in barely heated oven and close door for 3-12 hours, for "bulk fermentation."</li>
<li>During bulk fermentation, you have the option to perform a series of
‘stretch & folds’ to strengthen the dough. Start 30 minutes into the
bulk rise. Gather a portion of the dough, stretch it upwards and then
fold it over itself. Rotate the bowl ¼ turn and repeat this process
until you have come full circle to complete 1 set. Do this once or twice
spaced about an hour apart. Although this step is not mandatory, it
will increase the total volume of your bread. </li>
<li>After 3+ hours, when the dough is 2x its previous size, remove dough ball from bowl and place on a barely floured surface to shape it. </li>
<li>Starting at the top, fold the dough over toward
the center. Give it a slight turn, and then fold over the next section
of dough. Repeat until you have come full circle. Then flip the dough
over and place it seam side down. Using your hands, gently cup the sides
of the dough and rotate it, using quarter turns in a circular motion.
You can also pull it towards you to even out the shape. Repeat this
process until you are happy with its appearance.</li>
<li>Place a piece of parchment paper in the bottom of a dutch oven, and gently place sourdough ball on the parchment paper. Cover the dutch oven and allow dough to rise another 1-2 hours.</li>
<li>Heat oven to 450F</li>
<li>Before placing dutch oven in the oven, slash the dough in an X (or other shape). If the dough is still gummy, this can wait.</li>
<li>Place covered dutch oven in oven, reduce heat to 400F, and cook 20 minutes. </li>
<li>Remove the cover from the dutch oven (and make slashes now if you haven't yet). Bake 30 minutes uncovered.</li>
<li>Check the temperature of the bread; if it is not 205-210 F, open the oven door to vent a little, and cook an additional 5+ minutes.</li>
<li>Once the bread has reached the correct temperature, remove dutch oven from oven, remove bread from dutch oven, and allow to cool thoroughly. (If you don't, it will be gummy.)</li>
</ol>
Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-7921799396582907472020-05-04T09:06:00.000-07:002020-05-04T09:06:53.699-07:00Margherita PizzaAdapted from NYT Cooking recipes - Roberta's Pizza Dough and Margherita Pizza<br />
<br />
Dough <br />
10.6 oz hot-from-the-tap water<br />
1.5 tsp extra virgin olive oil<br />
1 1/8 tsp yeast<br />
16.2 oz flour<br />
1.5 tsp salt<br />
<br />
Sauce<br />
1 15-oz can whole or diced tomatoes, well drained<br />
extra virgin olive oil<br />
kosher salt<br />
<br />
Toppings <br />
At least 1/2 lb mozzarella, to taste (fresh, whole mozzarella -- diced -- is better, but shredded is ok as long as it's not non-fat)<br />
10 large basil leaves, chiffonade<br />
<br />
Directions <br />
In the large bowl of a stand mixer with dough hooks, add water, oil, and yeast.<br />
Cover with a towel or plastic wrap, or place in an enclosed area (e.g., microwave oven) for 10 minutes until yeast begins to foam.<br />
Once yeast has foamed, add flour and salt, and mix with dough hooks for 3 minutes, until fully mixed.<br />
Let sit for 15 minutes, then mix again for 3 more minutes.<br />
Remove ball of dough and place on a well-floured surface. Divide in two, shape into balls, cover with a floured towel, and let rise for 4-6 hours.<br />
About an hour before you plan to cook the pizza, place two pizza stones (or pans) on a shelf in the middle of the oven. Heat oven to 500 F.<br />
In a blender, blend tomatoes, splash of olive oil (~1 tsp) and pinch of salt (~1/4 tsp) to make the sauce.<br />
When dough has risen, add more flour to the surface. Use hands and/or rolling pin to flatten each ball to a 12"-14" round.<br />
If you have a pizza peel, spread 1/2 cup sauce on each round, then sprinkle with mozzarella. Using the peel, place pizzas on pizza stones and bake for 12 minutes.<br />
If you don't have a peel, remove one of the pans from the oven, add a splash of olive oil, and carefully transfer pizza dough to pan. Re-shape/spread as necessary, then add sauce and mozzarella, and bake for 12 minutes.<br />
Sprinkle basil on pizza for last minute of baking.<br />
<br />Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-92207411441800767452020-04-19T17:36:00.001-07:002020-04-19T17:36:56.034-07:00Butternut Squash Lasagna with Mushrooms and Bechamel<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vvA3adz6458/XpzifYhKNeI/AAAAAAAAoQ0/sacuSdRY5-c3uVmHLKhJO4PIi3Kf1RybQCLcBGAsYHQ/s1600/DB3763AD-D2A6-484F-8A8E-7522BDCC5886.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-vvA3adz6458/XpzifYhKNeI/AAAAAAAAoQ0/sacuSdRY5-c3uVmHLKhJO4PIi3Kf1RybQCLcBGAsYHQ/s320/DB3763AD-D2A6-484F-8A8E-7522BDCC5886.jpeg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
(Theoretically serves 12, but everyone wanted seconds)</div>
<div class="separator" style="clear: both; text-align: center;">
Adapted from Table Magazine</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Lasagna Ingredients</b></div>
<div class="separator" style="clear: both; text-align: left;">
Bechamel sauce </div>
<ul>
<li>1 stick butter</li>
<li>1/4 cup flour</li>
<li>3 cups milk</li>
<li>1 tsp salt</li>
<li>1/2 tsp pepper</li>
<li>1/4 tsp nutmeg</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
Butternut squash filling </div>
<ul>
<li>1 butternut squash, halved, or 1 lb. frozen cubed butternut squash</li>
<li>1 oz butter (omit if using frozen squash)</li>
<li>1 oz brown sugar </li>
<li>1.5 cups ricotta cheese</li>
<li>1 cup mascarpone cheese</li>
<li>1/2 cup fresh grated Parmesan (or similar) cheese</li>
<li>3/4 tsp ground black pepper</li>
<li>1/4 tsp nutmeg</li>
<li>1/4 cup fresh sage leaves, chiffonade</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
2-3 cups red sauce (Ragu, Prego, etc.), separated (reserve about 3/4 cup for final layer)</div>
<div class="separator" style="clear: both; text-align: left;">
4-5 cups thinly sliced mushrooms </div>
<div class="separator" style="clear: both; text-align: left;">
1 lb shredded mozzarella, separated (reserve up to 1/2 cup)</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/4 cups fresh grated Parmesan (or similar) cheese, separated (reserve 1/4 cup)</div>
<div class="separator" style="clear: both; text-align: left;">
4-5 layers of oven-ready lasagna (12-15 noodles or 8-10 sheets)</div>
<div class="separator" style="clear: both; text-align: left;">
up to 1/4 cup fresh chopped Italian parsley </div>
<div class="separator" style="clear: both; text-align: left;">
up to 1/4 cup fresh chopped basil</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Directions</b></div>
<ol>
<li>Preheat oven to 375F. </li>
<li>Make <b>bechamel sauce</b>
<ul>
<li>Heat medium size pot over medium heat, then melt butter. </li>
<li>Slowly whisk in flour, then milk, then spices.</li>
<li>Bring mixture to a simmer, stirring constantly to avoid scorching. Simmer for 15 minutes, remove, and allow to cool. </li>
<li>Reserve about 3/4 cup of bechamel for final layer </li>
</ul>
</li>
<li>Make <b>butternut squash filling</b>
<ul>
<li>Cover butternut squash halves in butter and sugar, and roast 30-45 minutes. When cool, scoop out the flesh and discard the skin. (Alternatively, cook frozen butternut squash cubes according to microwave directions, then add brown sugar)</li>
<li> In a large bowl, mix cooked squash with cheeses, spices, and sage.</li>
</ul>
</li>
<li>Heat large saute pan on medium high. Add splash of olive oil (or non-stick spray) and sauté mushrooms about 5 minutes</li>
<li><b>Prepare lasagna</b>: Cover the bottom of a 9x13 pan with a thin layer of red sauce, a thin layer of bechamel, and one layer of lasagna noodles/sheets (3 noodles or two sheets).</li>
<li>Cover pasta with a thin* layer each of
<ul>
<li>bechamel</li>
<li>red sauce</li>
<li>squash filling</li>
<li>sautéed mushrooms </li>
<li>mozzarella</li>
<li>grated Parmesan</li>
</ul>
</li>
<li>Repeat three or four times (depending on depth of your 9x13 pan). *Each layer should be about 1/3 or 1/4 of total (not including any reserved amounts).</li>
<li>After final layer of pasta, add reserved bechamel and red sauce.</li>
<li>Cover with aluminum foil and bake for 45 minutes.</li>
<li>Uncover and sprinkle with parsley, basil, and reserved mozzarella and Parmesan. </li>
<li>Bake uncovered an additional 15 minutes.</li>
<li>Allow to cool and set at least 15 minutes before serving.</li>
</ol>
(I don't even want to guess how many calories this is... )Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-48479020495564181282020-03-28T10:34:00.004-07:002020-03-28T10:34:53.170-07:00Indian Spiced SalmonIngredients<br />
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">6-8</span> <span class="wprm-recipe-ingredient-name">6-oz salmon fillets (with skin)</span></li>
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">cumin</span></li>
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">garam masala</span></li>
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">ground cardamom</span></li>
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">ground turmeric</span></li>
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">ginger paste</span></li>
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">garlic-infused vegetable oil</span></li>
<li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">salt</span></li>
</ul>
<span class="wprm-recipe-ingredient-name">Directions</span><br />
<br />
<span class="wprm-recipe-ingredient-name">Preheat oven to 425 F.</span><br />
<span class="wprm-recipe-ingredient-name">Combine all the spices.</span><br />
<span class="wprm-recipe-ingredient-name">Place salmon on a baking sheet skin-side down (on aluminum foil, parchment paper, or a silicone sheet), rub spices on the salmon.</span><br />
<span class="wprm-recipe-ingredient-name">Bake 12-24 minutes (depending on thickness of fillets).</span><br />
<span class="wprm-recipe-ingredient-name"><br /></span>
<span class="wprm-recipe-ingredient-name">Serve alone or with cucumber raita or other cucumber sauce (https://cardamomandcoconut.com/indian-spiced-salmon/) </span><br />
<br />
<br />Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0tag:blogger.com,1999:blog-7082432984598212151.post-33428269501949033582019-08-12T11:13:00.004-07:002019-08-12T11:13:42.536-07:00Vegetable BrothAdapted from https://www.fodmapeveryday.com/recipes/vegetable-broth/<br /><br />Ingredients:<br /><br /> 2 tablespoons garlic-infused oil<br /> 1 cup chopped leeks, green parts only, divided<br /> 1 cup chopped scallions, green parts only, divided<br /> 1 large bunch fresh flat leaf parsley, roughly chopped<br /> 6 medium sprigs of fresh thyme<br /> 1 teaspoon black peppercorns<br /> 1 large bay leaf<br /> 3 medium carrots, scrubbed (not peeled), cut into 1-inch pieces<br /> 2 medium gold or white potatoes, scrubbed and quartered (not peeled)<br /> 2 medium parsnips, scrubbed (not peeled), cut into 1/2-inch rounds<br /> 1 medium fennel bulb, including fronds (the top, feathery leaves), chopped<br /> 1 medium celery stalk, cut into 1-inch pieces<br /> large hunk of parmesan cheese rind (optional; adds a lot of flavor but then no longer vegan/parve)<br /> 1 tablespoon kosher salt<br /> Water<br /><br />Directions:<br /><br />Add the oil to a 6 quart stockpot and heat over low-medium heat. Add half of the leek and scallion greens and sauté, stirring frequently, for a few minutes until softened. Add all remaining ingredients -- parsley, thyme, peppercorns, bay leaf, carrots, remaining leek and scallion greens, potatoes, parsnips, fennel, celery (and parmesan cheese rind, if using) and salt -- to the pot.<br />
<br />
Add enough cold water to cover the vegetables by about 2 inches. Cover pot and bring to a simmer over medium heat; adjust heat and cook at a gentle simmer for 1 hour. Skim off any froth that rises to the top during the first half hour. Check occasionally and add water if necessary to keep all solid ingredients just submerged. Taste for flavor. If the broth seems weak, keep simmering for a while and/or add salt.<br />
<br />
Strain into a clean pot or storage container(s) and discard solids. Allow broth to cool to room temperature, then refrigerate overnight. Keep refrigerated and use within 3 days, or store in jars and freeze for up to 6 months.<br />
<br />
Makes about 3 quarts.<br />Monica aka "Chef Hertzman"http://www.blogger.com/profile/00348918097484969819noreply@blogger.com0