Baba ganoush Pizza

This ended up being a tasty random thing to do-- a thin layer of strong tomato-pizza-sauce, then dollops of a freshly made batch of baba ganoush from a batch of eggplants I grilled that afternoon. Then load up the favorite toppings-- and it ended up being one of my favorite pizzas I've made yet! :-)

Sundried Tomato, Spinach and Ricotta Ravioli

A tasty way I like to do ravioli is to puree some sundried tomatos to use in the pasta dough for extra flavor. Then the filling I did about half and half using sauteed and seasoned spinach, and ricotta cheese--turned out really tasty. I still need to find the ideal perfect sauce to go with that dish. With the ravioli so packed with flavors, I'd like to have a light-flavored sauce, such as just a very lightly-seasoned whitesauce.... but still not convinced on that pairing.

In any case, with quite a bit of work, it made for a fun ravioli dinner!

Stroganoff-stuffed baked bell peppers & Tomatoes

This was actually the first time I made the stuffed-tomato dishes as I also served on Christmas. Served it with some rosemary-garlic-balsamic marinated chicken legs that I then roasted in the oven till the skin got crispy. Made for a great meal :-)

A few steps in the making:
1) made a semi-enriched dough, scooped out the tomato innards, and made the mushroom-chicken stroganoff and let it cool a tad before stuffing it into the tomato
Filled the tomatos, then wrapped the dough around, making seams on the overlap and trimming off the excess, folding down the tops to look cute:

For reference, I did the stroganoff by sauteing some chopped onions in olive oil while boiling the sliced mushrooms in saltwater for about 5 minutes then straining them, then finely chopping a chicken breast, cooking that in with the onions, then adding a tidbit more olive oil, then flour, and stirring that till the flour is all mixed in and cooks for a bit, also adding some oregano and thyme, pepper and boullion for the salt, then slowly adding and stirring in some reduced-fat milk until it reaches a nice thick cream, then adding the mushrooms, and adjusting the creaminess to be the right final consistency. Turns out great each time :-)

Dinner on the 25th

I was lucky to have both my sisters in town for Christmas, and cooked up a celebratory 4-course meal for the occasion :-)

Menu:

Vichyssoise (Potato & leek pureed soup), served with mini cherry-tomato quiches

Lemon-dill Salmon and herb-cream pangasius filets with asparagus seared with roasted garlic

Chicken-mushroom stroganoff stuffed tomato baked in a soft bread, with a sundried-tomato roasted-bell pepper sauce and sweet potato cakes on the side


Raspberry mousse served in white-and-dark chocolate bowls

Whole wheat Tortillas

My first tortilla:

I made some tortillas for the first time this month--just using a standard flour-water-salt recipe out of The Joy of Cooking. :) They turned out great! A lot of work when doing them alone, having to hand-press each then cook it in the skillet. But they were so great for some mexican bean-and-rice burritos, busting out my last jar of tomatillo salsa from the US. :)
My sisters came and visited soon afterwards, and we made them again, which went a heck of a lot faster with 6 hands!

I'll definitely do them again, and maybe with cornmeal/masa to try out making corn tortillas, too.

Artisan Breadbaking

Inspired by my friend Bling Bling's account of baking breads from a Peter Reinhart bread book, I decided to follow a recipe from my own Peter Reinhart bread book "The Bread Baker's Apprentice" --really great book by the way! So I liked the sound of this meat-cheese-bread recipe, called "casatiello", so I followed that recipe (except it called for a lot of butter-- 2/3 cup of butter or so in the loaf, so I used half of that of extra virgin olive oil, and I think it had zero detrimental impacts on texture or flavor), and also instead of using pork sausages as the meat, I used a type of turkey thick-hot-dog-like sausage they sell here instead. And my choice of cheese to use inside was a sharp emmenteller (which was following the recipe as he suggested swiss cheese, or another flavorful meltable cheese).
It turned out great in the end! haha and it looks just like in the picture in the book :) Really delicious bread, of course pretty rich, being that it contains meat cheese and oil in the dough. One loaf was really quite large, too, and I ate it nearly all myself, but by the third day of eating it, it was getting pretty dry unfortunately. But fresh, it was really extremely soft, flavorful, delicious... will totally do it again (just when I have company to help me eat it!)

Awesome DOUGH!!

Now this dough was something....


This dough had the most unusual texture I'd ever worked with-- completely un-sticky, but incredibly soft, stretchy, pliable, and drippy... haha reminiscent of Dali's melting clocks!

I think one of the keys to it's texture was a new pretty high-glutin flour I was using-- Urdinkel-flour. I had made the same dough (contains some sugar, oil, eggs) using other flours before and didn't nearly get the same effect after similar kneading times. I am eager to try this one out for pizza crusts in the future--could give a really awesome stretchy-thin crust!

... and it made a really delicious batch of cinnamon rolls!

I baked half of them immediately, then with the second half was experimenting with freezing the un-risen dough spirals, as I was curious how well the dough really rises after being frozen, and it did really well! Just required sufficient thaw-time in a warm room, and then puffed up nicely! Good to know for future batches that I can keep myself from eating a dozen, by freezing the rest into one-evening portions to bake fresh :)