Posted on 07/05/2017 4:06:53 PM PDT by Jamestown1630
I think I’ve mentioned before that many years ago, I could get the most delicious hummus from a little hole-in-the-wall on K Street in DC. It was made by a cheerful Middle-Eastern woman working there with all her little children around her, who served it with a perfect soft white flatbread; and was the silkiest, most garlicky and addictive Wonderfulness in the world of Hummus.
I’ve been wanting to try Yotam Ottolenghi's recipe, because it seemed as if it might be very like the K St. version, and this weekend I had time to try. It turned out very, very good – even if my attempt didn’t quite measure up to what I remember from my days in DC.
Below are the Wiki on Hummus, and a link to the recipe from 'Serious Eats' that I used. A couple of tips: there is a LOT of Tahini in this recipe, and the taste is going to depend on the quality/brand you use. I used the can that has always been available in my grocery store, but I think next time I’ll try a different brand, to investigate differences. Also, I think we may have used a little too much garlic – you will want to experiment with that. Lastly, I would not add all the salt at once, but add some, taste, adjust.
One of the ‘tricks’ to this seems to be the use of baking soda to break down the chickpeas a little before cooking. I’m not sure how much that helped me – I had very few ‘skins’ rising during the cooking. Also, I may have overcooked the chickpeas, so you want to be careful and test doneness as you go along. It’s a job to make, and will give your food processor a workout (I'm not sure mine was really up to the job of producing the silkiest product); but the result is really good and worth the effort:
https://en.wikipedia.org/wiki/Hummus
http://www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html
I recently discovered another YouTube cooking channel: Kendall Lawrence of ‘Head Chef Mom’. She has a recipe for ‘Amish Onion Patties’ - an alternative to onion rings that looks wonderful. I like her videos because she is a very good presenter and explains what she’s doing very clearly. You can find lots of recipes for these little fritters, but her difference is to use Panko instead of corn meal:
https://www.youtube.com/watch?v=9k8sRfxoFMo
-JT
Thanks! That’s how I’ve been doing it. :)
I understand. I cook black-eye peas for myself, when Husband is away ;-)
Great falafel recipe here from one of my fav chefs:
https://www.washingtonpost.com/recipes/taim-falafel-two-ways-roasted-red-pepper-tahini/15675/
That looks fantastic Liz. Have been wanting a pizza oven-maybe now is the time to get one!
Make sure it has the highest temp possible——to get that blistery crispy crust seen in the pic.
Thanks for the recipes...every recipes I’ve seen sounds delicious.
Those look very good. There are a few places I’d like to visit if only for the street food, and Israel is definitely one.
It’s my pleasure!
That sounds delicious, I’ve never tried it before.
Thank you for sharing.
I looked up the amish onion patties and they look so good! I love onions.
Amish Onion Patties
Ingredients
3/4 cup Gold Medal flour
1 tablespoon Domino sugar
1 tablespoon cornmeal
2 teaspoons Clabber Girl baking powder
2 teaspoons Morton salt ( adjust the salt to your family’s taste I only use 1 teaspoon)
3/4 cup TruMoo milk
2 and 1/2 cups chopped onions about 2 small onions
Wesson oil for frying
Instructions
Mix together dry ingredients
add milk and stir
batter will be thick
add onions and mix thoroughly
heat 1/2 inch oil in skillet over medium high heat
drop batter by tablespoons in hot oil
flatten slightly
brown on both sides until nice and crisp
2drain on paper towels as my son puts it now gobble them up
http://reciperoost.com/2016/11/30/ever-tasted-amish-onion-patties-wowsa/2/
I haven’t made hummus in awhile, used to use the recipe in the Moosewood cookbook. Old hippie day cookbook. We have a champion juicer we got when we got married - 1978. Still workeS like a champ. With the flat attachment not the screen you can put in whole peanuts and get creamy peanut butter out the other end. Same with hummus.
Warm Skillet Bread and Artichoke Spinach Dip
Ingredients
Bread Dough: (or use one loaf of frozen bread dough, thawed)
2 3/4 - 3 cups all-purpose flour
2 1/2 tsp active dry or instant yeast
1 tsp fine salt
1 cup milk, warmed but not hot
2 Tbsp vegetable oil or melted butter
Artichoke Spinach Dip:
4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed and drained)
170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
4 oz cream cheese, at room temperature (1/2 a typical brick)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic minced
1/2 tsp Sriracha sauce (or any “hot sauce” you like)
1/4 cup freshly grated Parmesan cheese
1/4 cup mozzarella, shredded plus more for topping
Salt and pepper
To serve:
1/4 cup mozzarella, shredded
Freshly ground pepper
Instructions
For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)
Add two cups of the flour to a large bowl of the bowl of a stand mixer fitted with a kneading hook. Add salt and combine. Warm milk to lukewarm. Stir in yeast and let stand a few minutes. Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1/4 cup increments until a smooth dough forms. Knead until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
Make Dip: Meanwhile, place fresh spinach in a bowl with 1 Tbsp. of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well and add to a medium bowl.
Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.
Cutting/shaping dough: Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 16 pieces). Shape each piece into a ball by pinching the edges together underneath.
Generously butter an 8-inch cast-iron skillet. Find a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet. (*If you can’t find a bowl, take a sheet of tin foil and shape it into a tight circle about 5 1/2-inches around and 1 inch high and place it in the centre. Spray it with cooking spray.
Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.
Pre-heat oven to 375° with rack in center of oven. Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/Parmesan. Bake in the pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.
Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip is browned.
Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top, if you like. Do watch the hot skillet handle and wrap in a towel if it is still to hot to hold. Serve with a dip “knife” and let everyone serve themselves.
https://www.seasonsandsuppers.ca/warm-skillet-bread-artichoke-spinach-dip/
I had a Champion back in the day, too - it broke and was so heavy, I gave it to someone more enterprising, instead of taking it in for repair. By then I was tired of Carrot-Cabbage juice anyway ;-)
What broke? The motors on that thing are so heavy duty. Yes it is heavy but worth it’s weight in gold. Favorite ways to use it are for juicing a watermelon. and canning tomato sauce. I actually made a youtube video called Canning tomatoes with a champion juicer. Produce 2 products with almost no cooking time. We’ve been doing our tomatoes that way for over 25 years. We have the grinding flour attachment but really haven’t used it.
Chocolate Orange Pistachio Bark
PREP Reduce cup oj on med to ¼ cup; cool. Melt 16 oz semi/sweet/choc over bain.
ASSEMBLY Pour chocolate into parchmented sheetpan to ¼" thickness;
spatula/swirl in cooled oj, creating thin channels. Sprinkle on cup candied
orange peel and cup rough-chp salted pistachio; press into chocolate.
FINAL Cool completely; chocolate hardens; break into pieces.
I wasn’t hippie but love my Moosewood Cookbook. Mollie Katzen knew taste buds.
Well, before it stopped ‘whirring’, it seemed to be perpetually unbalanced. Back then, I would have had to drive to ‘Egypt’ to get it fixed. I know it’s a great tool, but I haven’t really missed it.
By the way: I’ve been thinking of getting the grain-mill attachment for my KitchenAid, and I wonder if anyone has experience with that, or with any economical and efficient grain mill?
I wasn’t hippie either but we were into healthy eating and cooking from scratch. Also went vegan for awhile in the early 80’s.
My husband saw this, and wondered if you make it for your Zaphod ;-)
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