Sunday, August 23, 2015

Oatmeal-Bulgur-Bread

Today, I am going to share my new favorite bread recipe with you. It is an Oatmeal Bulgur Bread that is easy to make and very versatile. You can make rolls, a sandwich bread or a rustic loaf from this recipe. It is fluffy and moist and stays fresh for a couple of days. It freezes well and is healthy and tastes really good.






Adapted from The Bread Bible" by Beth Hensperger

Ingredients for the "Sponge"

1 Tbs (or 1 package/7g) Active dry yeast
2 Tbs Light brown sugar
2/3 Cup Bulgur, fine or medium grind
2 1/4 Cups (540ml/g) Tepid water (<50 p="">
2 Cups (255g) Unbleached all-purpose flour or bread flour

Ingredients for the "Dough":

1 1/4 Cups (131g) Regular rolled oats
1/4 Cup (37.5g) Wheat bran (I used Oat bran)
1/4 Cup (60g) Light brown sugar (I use half the amount)
3 Tbsp Sunflower oil
1 Tbs Fine sea salt
3 (382.5g) to 3 1/2 Cups (446g) Unbleached all-purpose flour or bread flour

Method for the "Sponge"

In a large bowl pour in the water.
Sprinkle the yeast, 2 Tbs of brown sugar, and bulgur wheat over the surface and let stand for 5 minutes.
Add 2 cups of flour and beat hard until well moistened and creamy, about 2 minutes.
Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.

Method for the "Dough" and the "Baking"

To the bowl with the sponge, add the oats, bran, brown sugar, oil and salt.
Beat hard for about 1 minute.
Add flour 1/2 a cup at a time, until the dough pulls away from the sides of the bowl and switch to a wooden spoon when needed.

Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes, dusting with flour as needed to prevent sticking.  Place the dough in a greased deep container or large bowl and turn once to coat, then cover with plastic wrap.

Let rise at room temperature until doubled in size, about 1 1/2 to 2 hours.
Gently deflate the dough. Turn the dough out onto a floured work surface. Grease or parchment-line a baking sheet or grease three 20x10cm (8x4-inch) loaf pans.

Divide the dough into 3 equal portions or into 20-24 little portions and shape into loaves or rolls.
Cover loosely with a towel and let rise until doubled, about 45 min. Twenty minutes before baking, preheat the oven to 190° C (375° F), then, with the help of a serrated knife, slash the 3 big loaves no more than 0.6cm (1/4 inch) deep. the rolls don't have to be slashed.
Bake for about 35 to 40 minutes.

If making loaves, let cool in pans 5 min and then remove and cool on a baking rack. Otherwise, just let the rolls cool on the baking rack.

Thursday, August 20, 2015

Mozzarella with Mango Salsa



Besides the possibility to serve Mozzarella with Tomatoes there are so many other possibilities to enjoy this lovely Italian cheese. In this recipe the Mozzarella is served with a combination of Mangoes and Tomatoes. The salad is flavored with chile, lime juice and basil. A lovely summer dish that is best when tomatoes are in season.

Mozzarella with Mango Salsa

350 g / 43 oz Tomatoes
250 g / 9 oz Mango
50 g / 2 oz Spring Onions or Red Onions
25 g / 1 oz Ginger
1/2 red Chili or 1 green Chili
1 Lime, juice and zest
1 Handful of Basil,
3 - 4 T Agave Syrup
3 - 4 T Olive Oil
Salt, Pepper
600 g Mozzarella di Buffalo

Cut the tomatoes and mangos in medium dices and place in a bowl. Cut the chili in very small dices and add to the bowl. Grate the ginger and add to the bowl. Slice or dice the onions very small and add to the bowl with the rest of the ingredients. Let sit for at least 15 minutes. Cut the mozzarella and place on a nice serving plate. Arrange the salad over the mozzarella and serve.




Saturday, August 15, 2015

Slow Roasted Red Snapper with Red Chermoula


Slow roasting fish in the oven will leave you with an super moist and aromatic fish. This recipe called for Black Cod which I couldn't find but the Red Snapper was equally good and I think any firm kind of fish will work very well. The recipe doesn't involve much preparation and is perfect for a lazy hot summer day.





Slow-Roasted Red Snapper With Red Chermoula

adapted from bonappetit

Ingredients
SERVINGS: 4
¼ bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
¼ cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
½ teaspoon honey
¼ teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1½ pounds skin-on black cod or cod fillet
2 pints Sun Gold or other cherry tomatoes, divided
Kosher salt and freshly ground black pepper



Preparation
Preheat oven to 300°. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl. Set aside 3 Tbsp. chermoula for serving.


Place fish in a 3-qt. shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.


Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

Friday, July 31, 2015

Grilled Green Tomato Salad with Burrata and Green Juice

Are you tired of the old classic Italian Caprese Salad? We loved this new version from the last issue of bonappetit. It used green instead of read tomatoes and a fresh herbal sauce made from salad leaves and cilantro instead of the traditional basil. The toasted breadcrumbs and almonds give the salad a nice little crunch and complement the herbal taste of this salad.  Unfortunately my mozzarella was a little bland, so make sure to pick a good one when you are at the store.



Grilled Green Tomato Salad with Burrata and Green Juice

Ingredients
SERVINGS: 4
Green Juice
½ small romaine heart, coarsely chopped
¼ English hothouse cucumber or ½ Persian cucumber, coarsely chopped
1 cup (packed) torn kale leaves
¾ cup cilantro leaves with tender stems
1 tablespoon (or more) fresh lime juice
Kosher salt

Tomatoes And Assembly

1 slice thick country-style bread, torn into bite-size pieces
7 tablespoons olive oil, divided, plus more for brushing
Kosher salt
3 unripe green tomatoes, sliced ½ inch thick
1 tablespoon red wine vinegar
Freshly ground black pepper
8 ounces burrata or fresh mozzarella, torn into pieces
1 bunch scallions, thinly sliced
1 jalapeño, thinly sliced
½ cup unsalted, roasted almonds, coarsely chopped
1 cup cilantro leaves with tender stems
Flaky sea salt
Recipe Tips


Preparation
Green Juice
Blend romaine, cucumber, kale, cilantro, and ¼ cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about ½ cup. (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavor with more lime juice, if needed.
Tomatoes And Assembly
Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6–8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 Tbsp. oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ cup green juice, and 1 Tbsp. oil. Season with kosher salt and pepper and top with burrata.

Toss scallions, jalapeño, almonds, breadcrumbs, 2 Tbsp. green juice, and remaining 3 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.

Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.
Recipe by Joshua McFadden, Ava Gene's, Portland, OR
Photograph by Peden & Munk
Created For You Say Tomato, We Say Make These Recipes Immediately

Wednesday, July 15, 2015

Linguine With Green Olive Sauce And Zesty Breadcrumbs

Pasta is always welcome on my dinner table, especially when the sauce comes together in no time.
If you like olives try this version with lots of herbs and green olives and serve it on a hot summer evening with a nice crisp white wine.



Linguine With Green Olive Sauce And Zesty Breadcrumbs
from: bonappetit

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

Ingredients
SERVINGS: 4
1 tablespoon plus ½ cup olive oil
¼ cup panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
12 ounces linguine or other long pasta
4 oil-packed anchovy fillets
1 small garlic clove
1 cup chopped fresh parsley
½ cup chopped fresh basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
½ ounce Parmesan, finely grated (about ½ cup), plus more for serving
2 tablespoons fresh lemon juice



Preparation
ACTIVE: 30 MIN TOTAL: 30 MIN

Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining ½ cup oil. Mix well; season sauce with salt and pepper.
Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
Serve pasta topped with panko and more Parmesan.
Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

Friday, June 26, 2015

Egg-Salmon Salad / Eierlachssalat

This salad is one of the things that we need to have on our breakfast table whenever we visit Germany. We eat it with crusty rolls, hearty bread or on toast. However,  it is not available in the U.S. so I came up with my own recipe that is even better than the supermarket version.



Egg - Salmon Salad
freshfromevaskitchen

4 Eggs, hard boiled
1/2 lb of Smoked Salmon Strips 
1 T Mustard
3 - 4 T Sour Cream
3 T Mayonnaise
1 T Capers
2 - 3 T Herbs (Chives, Parsley, Dill)

Mix sour cream, mayonnaise, mustard and herbs. Chop the eggs and the salmon and add to the sauce. Add herbs and mix carefully. Serve on top of rustic bread. 

Tuesday, June 9, 2015

Fish Tacos


Here is another very tasty Mexican recipe that my friend Teresa made for me. The salad is very light and can be made ahead of time.  You could also serve it on bread (the German way...) or as a side dish. 





Fish Tacos


Corn Tortillas, Tostadas or Corn Chips ("El Milagro" is good)
2 lb fish filets (Halibut, White Fish) - use a firm white fish
1 Jalapeno Pepper, diced small
3 Spring Onions, cut into small rolls
Cilantro, chopped
Juice of 2 - 3 limes
Maggi (4 spritz) or more, as needed
2 T White Wine Vinegar
Salt, Pepper
2 T Oil for frying

Heat the oil in a pan and fry the fish until a brown crust forms and the fish is cooked through. Place in a bowl and let cool, then flake the fish with a fork. Add the rest of the ingredients and adjust seasoning according to your likings.


Green Salsa

1 lb Tomatillos, husks and stems removed
2 Jalapenos, deseeded (reserve some of the seeds)
3  Onions, diced
1 - 2 T chopped Cilantro
1 Avocado, diced (optional)
1 - 2 t Salt

Place Tomatillos and Jalapenos with some of the seeds in a blender and blend until a sauce forms. You can add more of the reserved seeds if you want more heat. Add the chopped onion and the cilantro and taste with lots of salt. Add the diced Avocado (if using) and serve with the Fish Tacos.