Crown of Roses Challah

My Challah Project has ended, but I am still enjoying trying to make new and different challah. Thank you to my cousin Bentzi for sending me the directions for this beautiful challah.

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The added treat was the dough, my  new favorite for a standard challah.  It was easy to work with, has a beautiful texture and tasted delicious – just the way I imagine a challah should taste.

As for the design, it was surprisingly easy to do. In addition to the roses, I also played around and made a pull apart challah using spiral rolls.

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Crown of Roses Challah

From metukimsheli.com

7 cups + 2 tablespoons all-purpose flour

1 tablespoon salt

¼ cup granulated sugar

2 tablespoons active dry yeast

2 large eggs (from Farmer Kim)

½ cup vegetable oil

¼ cup honey (locally made)

1½ cup lukewarm water

For the Glaze-

4 tablespoons honey diluted with 2 tablespoons boiling water

Directions

Sift the flour into the bowl of a standing mixer, add the salt and mix well. Add the yeast and mix again until fully incorporated. Add the sugar, eggs, oil, and honey and knead the dough using the dough hook. Gradually add the water until the dough is soft. Add more lukewarm water as necessary, one tablespoon at a time, until the dough is very soft. Knead the dough for 10 minutes until the dough is only a little sticky. Grease a bowl with a some oil, roll the dough into a ball and roll it in the bowl until it is well greased all over. Cover the dough and let rise until it doubles in size, about an hour to an hour and a half.

Line a pan with parchment paper and grease the sides. Grease the outside of a 2-inch ring or cookie cutter and place in the middle of the pan.

Divide the dough into 4 equal parts and roll each until it is approximately .1 in thick. Cut out 4″- 5″ inch circles. The circles will shrink, that’s okay.

Make to the roses: Use four 12 cm circles and place unto them in a line, one on top of the other, so That Each circle is overlapping the one Beneath it. Starting with the bottom circle, roll the dough into a cylinder. To tighten the cylinder, roll gently on your work surface. Using a sharp knife, cut the roll in half. Place each piece, flat side down, in the pan, about 2-3 cm (1 in) apart. Repeat the steps above to make enough roses to fill the pan. Cover and let rise for 30-40 minutes. In the meantime, heat the oven to 350˚ F.

Bake the challah for 25 minutes until golden. Meanwhile, Prepare the glaze: Mix the honey with the Boiling water.

When the challah is done, brush each challah with half of the honey glaze.

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Let the challah cool a bit, and then remove from pan using a sharp knife. Let cool completely on a wire rack.

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The challah is best to eat the day it is made. However, it can be made ahead of time, wrapped in plastic, and frozen for up to one month.

Makes 2 Challot.

 

 

 

Categories: Bread, Recipe | Leave a comment

Khoresh-e Holu (Persian Peach and Chicken Stew)

There was a freeze this spring that hurt central Delaware’s peach harvest.  But seemingly not so to the north and south of us.  I was able to pick up some great peaches from Milburn Orchards in Elkton, MD.

Some went into a salad at lunch time, some will be eaten ripe and juicy, but these 4 went into an absolutely delicious stew with some of their dried cousins.

This stew is rich, yet bright – luscious might be the best descriptor. We had some leftover rice that we heated up, but this would be amazing with some nice tahdig.

The round circle on the left is fried potato – my attempt at some “fake” tahdig – it was passable, but the real stuff would have been even better.

Khoresh-e Holu (Persian Peach and Chicken Stew)

slightly adapted from Turmeric & Saffron

2 pounds boneless skinless chicken breasts, cut into 2-inch pieces

4 firm, slightly under-ripe yellow peaches, peel, remove the pits and cut into slices (from Milburn Orchards)

4 dried peaches, cut in half

1 large yellow onion, thinly sliced

3 garlic cloves, minced

1 teaspoon turmeric

1/3 teaspoon ground cardamom

1/3 teaspoon cinnamon

2 tablespoons freshly squeezed lime juice

1 tablespoon brown sugar

Salt and pepper to taste

Vegetable oil or olive oil

Directions

Heat 3 tablespoons oil in a pot or dutch oven, add the sliced onion and saute until light brown over medium-high heat. Add the garlic and turmeric and saute for another 2 minutes.

Add the chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper and brown the chicken well, about 3 – 4 minutes per side.

Add the dried peaches, cardamom and stir to combine.

Add water to cover the chicken pieces (about 4 cups). Bring to a boil, reduce heat and cover and cook for 40 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced peaches and saute lightly on both sides for a couple of minutes. Add the sliced peaches to the pot with the chicken. Add cinnamon, lime juice and sugar, stir gently,  cover and simmer for another 15-20 minutes over medium-low heat. Taste and adjust the seasoning. Serve over Persian rice.  Enjoy!

Serves 4 – 6

 

Categories: Kosher, Main Dish, Persian, Recipe | Tags: | 1 Comment

Collard Green and Potato Hash with Poached Eggs

Collard greens are really good for you. They have both a cholesterol-lowering ability and cancer preventive properties. And they are growing beautifully in my garden this year.

It has gotten hot over the past couple of weeks, so I think their season may soon be drawing to a close until the fall. So for their farewell dish, I made Martha Rose Shulman’s Potato and Collard Green Hash and added poached eggs, because all hashes deserve to be served with a good egg.

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Potato and Collard Green Hash with Poached Eggs

Based on Martha Rose Shulman’s Potato and Collard Green Hash

1 1/2 lbs collard greens, stemmed (from the garden)Kosher salt

3 tablespoons extra virgin olive oil

1 onion, halved and sliced very thin 

2 to 4 garlic cloves, sliced thin

¼ to ½ teaspoon crushed red pepper flakes (optional)

¾ pound yellow-fleshed potatoes, such as Yukon gold

4 – 6 eggs (from Farmer Kim)

Directions

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer.

Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.

Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes.

Stir in the collard greens. Mix together for a few minutes.

Add 1 cup of the cooking water and salt to taste, bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.

While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.

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Meanwhile, poach the eggs (click here for Alton Jones’ directions on poaching eggs) and place in a bowl of ice water to cool.

Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash.

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Taste, adjust seasonings , top with eggs and serve. Enjoy!

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Serves 4 – 6

Categories: Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

Fettuccini with Corn and Tomatoes

I have two farmers that I buy sweet corn from, Freeman’s in Lewes and Filasky’s in Middletown.  They are each heads and shoulders above any other corn I have ever had.  Which I buy simply depends on whether I am in the southern or northern end of the state the day I am buying corn.

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Unfortunately, my son does not like corn…I can’t understand it, who DOESN’T like fresh corn on the cob? So, I have been on a search to find ways to prepare corn that he will eat.  This pasta dish was one of them.

The original recipe called for papardelle pasta (which would have been great) but it would have been too easy for him to pick the corn off the wide noodles, so I used fettuccini – still a nice wide pasta, but about the same width of the corn kernels. And it worked, he ate a nice plate of it happily. The only thing he left over were his tomatoes – he prefers them raw and had already eaten about a dozen while waiting for dinner.

Garden note – I am growing some onions that I can also use as scallions while they are immature. Aren’t they pretty?

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Fettuccini with Corn and Tomatoes

Adapted from Food Network Kitchens Papardelle with Corn

Kosher salt
2 ears corn, shucked, kernels cut from the cob (from Freeman Farms)
4 tablespoons unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
Freshly ground pepper
1/2 cup white wine
1 lb Fettuccini
1/2 cup low-sodium chicken broth
1 small bunch scallions, thinly sliced (from the garden)
1/2 cup freshly grated parmesan, plus more for topping
Torn basil, for topping (from the garden)

Directions

Place the corn in a microwave safe bowl with some water and cover.  Microwave for 60 – 75 seconds. Uncover, drain and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle ias the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta and remaining butter to the skillet, toss to combine.

Serve, topped with the scallions, parmesan and basil. Enjoy!

Serves 5.

Categories: Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

Zucchini Chips

Harvest time! Zucchini has started.

Our first zucchini dish of the season was actually a request from my 7 year old – he wanted “those round things that are like potato chips, but you make them in the oven.” After trying to figure out what he was talking about, he said he thought they were cucumber chips. Then I got it – zucchini chips! He loves these.

It is a great way to get veggies into your kids, whether they are 7 or 23.  I pulled these out of the oven and Cam and Emily descended and the chips were gone in less than 2 minutes. Next time I need to make a larger batch.

Zucchini Chips

Based on Food Network Magazine

Zucchini, medium-sized is best (from the garden)

cooking spray

salt (kosher or sea salt)

Directions

Heat the oven to 250F. Line a baking sheet with parchment paper (may need more than one if making several zucchini). Spray generously with cooking spray.

Slice the zucchini 1/16 – 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer – they will shrink, so they can be very close to each other, but they must be single layer. Spray with cooking spray and sprinkle with salt.

Bake for 50 minutes, turning the tray around after 25 minutes.

Flip the slices over and bake until browned, 30 – 40 more minutes.  Cool on a wire rack.

Enjoy!

Categories: Kosher, Recipe, Zucchini | 2 Comments

Corn, Edamame & Tomatoes with Pasta and Basil Oil

If it was a little later in the season, all the vegetables except the corn would be from my garden. But I couldn’t wait that long, so the corn is from Preston, Maryland, the tomatoes from Highland Orchards, the edamame is frozen, but the scallions and basil ARE from my garden.

This is such a colorful dish, with richness of flavor to match the colors. We initially had the pasta and vegetables separated, I am including that picture since it shows the vibrant colors off best.

But the two dishes begged to be combined, and combine them we did.  Perfect!  Thus the adaptation I am presenting here. That, plus my use of less basil oil and heavier balsamic in the vegetables themselves.

Corn, Edamame & Tomatoes with Pasta and Basil Oil

Adapted from Martha Stewart’s Skillet Corn, Edamame, and Tomatoes with Basil Oil

1/2 lb linguine

1/2 cup fresh basil leaves (from the garden)

4 tablespoons extra-virgin olive oil, divided

1 1/2 teaspoons kosher salt, divided

1/4 cup finely sliced scallions (from the garden)

1 1/2 teaspoons minced garlic (from 3 small garlic cloves)

3 1/4 cups corn kernels (from 3 – 4 ears) (from Preston, MD)

2/3 cup frozen shelled edamame, thawed

1/2 pound cherry tomatoes, halved (1 3/4 cups) (from Highland Orchards)

2 tablespoons balsamic vinegar

Directions

Bring a large pot of salted water to boil and cook linguine according to package directions. Drain.

Meanwhile, bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 2 Tbsp oil, and 1/4 teaspoon salt in a blender or food processor until smooth. (I ended up using my spice grinder, it worked the best).

 

While the pasta water is heating or pasta cooking, heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds.

Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning).

Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.

 

Drizzle basil oil on vegetables, and stir.

Toss the pasta with the vegetables. Serve and enjoy!.

Serves 4

Categories: Edamame, Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | Tags: , , | 1 Comment

Quinoa and Rice Bowl with Kale, Kimchi and Egg

The kale is going absolutely nuts in my garden! It is big, beautiful, and plentiful! The Russian kale is particularly healthy. I had thought the groundhog had killed most of the plants, so I planted more.  Guess what, they are all producing now!

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We discovered rice bowls last year, and I especially like Korean rice bowls (bibimbaps).  This is a riff on a bibimbap using a mix of quinoa and rice and using soft boiled eggs instead of fired or poached eggs. A few added ingredient treats: avocado and dried seaweed, take this over the top to be absolutely delicious!

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Most of the bowls have 1 egg, but my husband’s, with 2 eggs, just came out so pretty, that I decided to use that picture. Doesn’t it make you want to dig in?!

Quinoa and Rice Bowl with Kale, Kimchi and Egg

Melissa Clark

Kosher salt, as needed

cup brown rice (I used short grain brown rice)

cup uncooked red quinoa, well rinsed

2 tablespoons soy sauce

4 teaspoons finely chopped peeled ginger

1 tablespoon rice wine vinegar

¼ cup peanut oil (I used cottonseed oil)

1 teaspoon sesame oil

1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces (from the garden)

4 large eggs (from Farmer Kim)

1 avocado, peeled, pitted and sliced

1 cup coarsely chopped kimchi, or to taste

Sliced scallions, for serving (from the garden)

Sesame seeds, for serving

Crumbled dried seaweed snack sheets, for serving

Directions

Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork. (I then combined the grains)

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In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.

Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.

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Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.

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Place 1 cup rice & quinoa in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls. Enjoy!

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Categories: Kale, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

Challah Project #22 – Raspberry Nutella Challah

The birds have been beating me to the raspberries on my bushes this year.  I have gotten to eat about 4 raspberries. Oh well, win some lose some. We do have some very happy birds though.

So, I have been getting my raspberries from Highland Orchards – the only local farm I know of who grows berries organically. White, red and black raspberries and blackberries – I have been buying them all – yum!

I have also been waiting with baited breath to make this challah.  Waiting til the raspberries were plentiful. Raspberries and nutella…how could it be anything BUT wonderful?!

 

I also tried a new shape – a single strand braid. It worked very well for this rolled strand.

And it produced a very pretty challah, that smelled AMAZING, by the way.

It was luscious! Rich, but not too sweet.  The texture of the dough itself was perfect, driving home the fact that I really do like a sticky dough. Finally, the salt on the top made all the flavors pop!

Raspberry Nutella Challah

adapted from Something Sweet Something Savory’s Raspberry and Nutella Swirl Bread

3 cups all-purpose flour, divided
2 tsp instant yeast
1/2 tsp salt
1/4 cup superfine sugar
2 Tbsp unsalted butter
200ml milk
One egg, beaten
1/2 cup Nutella
3/4 cup fresh raspberries (Don’t use frozen – they make the bread quite soggy)

Directions

Mix 2 cups of the flour, yeast, sugar and salt in a large bowl.

Place the milk and butter into a pan and gently warm until the butter has almost melted. Don’t let it get too hot. Take off the heat and stir until the butter is melted completely.
Crack in the egg and stir to mix.

Pour this mixture into the flour and stir to bring together to a messy dough.

Knead for 10 minutes by hand, adding in the other cup of flour as you knead, until the dough is smooth and elastic. Turn into a bowl that has been sprayed with cooking spray.

Cover with cling film and leave at room temperature for 1-2 hours or until doubled in size.

On a lightly floured work surface, roll the dough out into a rectangle.

Spread the Nutella down the center of the dough  and scatter the raspberries on either side.

With the longest side facing you, roll up tightly.

To make a single strand braid, first the shape of a cursive “0” with a long end coming off the to toward the right.  Bring the long end up through the “o” then over the outside of the “0” and back up through the center of the “o”. For good pictures click here.

Preheat the oven to 350F. Brush with egg wash, sprinkle with some coarse flaked salt. Bake for 40-45 minutes or until nicely browned.

Transfer the bread to a wire rack. Enjoy!!

Categories: Bread, Kosher, Recipe | Tags: | 4 Comments

Rice Noodles with Korean-style Vegetables

The second half of the spring and early summer have been very good for the kale in my garden.  The plants are very healthy and growing quickly.


This was originally a recipe for japchae – Korean sweet potato noodles.  I did not have those, but I had brown rice noodles, so I figured I would use them.  They worked very well.  This was a joy to eat – so bright – sweet and savory.


The day before I had made Korean beef in lettuce wraps that were outstanding.  I think we are hooked on Korean now (in addition to Persian, Indian, Sourdough and Challah).

Rice Noodles with Korean-style Vegetables

Slightly adapted from Steamy Kitchen’s Vegetarian Korean Japchae Noodle Recipe 

8 ounces maifun rice noodles
1 medium sweet potato, diced into 1/2 inch pieces
4 big handfuls kale (from the garden), cut leaves from stems and tear leaves into bite-sized pieces, discard stems
1 onion, thinly sliced
1 stalk green onion, chopped
3-4 cloves garlic, minced
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
1 tablespoon cooking oil

Directions

Boil a pot of water (about 2 quarts). Cook the noodles according to directions. Run under cold water and set aside.


In bowl, whisk together soy sauce, brown sugar and sesame oil.

Heat wok or large skillet with cooking oil over medium heat. Add the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.


Turn heat to medium-high and add the onions. Stir-fry for 2 minutes, until onions become translucent.


Add the garlic and green onion. Toss well and cook until fragrant, about 1 minute.


Add the kale. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.

Add in the noodles and pour in the sauce. Toss well again to combine everything.


Finish off with sesame seeds.


Serve and enjoy!

Serves 4

 

Categories: Recipe | Leave a comment

Broccoli Cheese Latkes

The groundhog had attacked my broccoli, ate all the best parts, but left some leaves. So I left the plants in the garden.  Two months later, I have broccoli!

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These latkes are delicious! I can’t wait to make them again for Hanukah. Tonight we had them with eggs – one of my favorite ways to eat latkes. The bread on the side is a spinach-ricotta stuffed challah, but that would be a story for another day.

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Broccoli Cheddar Latkes

Nina Safar1 lb. of broccoli florets, chopped and steamed (from the garden)
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup of panko crumbs
2 eggs (from Farmer Kim)
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 tablespoons flour
1 cup of shredded cheddar cheese
1/4 cup canola oil
oil for fryingDirections
Steam and chop the broccoli florets.img_3598

Place in large mixing bowl. Add the grated potato, diced onion, panko crumbs, eggs, pepper, salt, cayenne pepper, flour, cheese and oil.

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Mix well.

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Shape into patties and fry until golden brown.

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Drain on paper towels.

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Serve and enjoy!

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Serves 4 – 5

Categories: Broccoli, Hanukah, Kosher, Recipe, Vegetarian | Tags: , | 2 Comments

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