Breads of the World: Sabaayad

Depending upon who you are, when you think of bread, you probably don’t immediately think of Africa. There are a number of reasons for this. For one thing, wheat is not a common crop in West Africa, which means bread and bread-like products in West African countries are made from other grain bases, like millet or sorghum, and sometimes don’t read as “bread” to someone more accustomed to a sliced loaf of white or wheat bread. But wheat does grow very well in Northern and some Eastern African nations, so wheat-based breads are more prevalent there.

Another reason might be that the European and North American standard of yeast-risen loaves baked in an oven is not the standard in most African cuisines, which more commonly cook their bread products on a griddle or pan or other heated flat surface. Many, many African breads are flatbreads. For me, and for this project, that meant I had to consider one of my early questions about how I wanted to categorize bread, because some flatbreads are leavened and some are not. Did the product need to be leavened to count as bread? Yeast is available almost world-wide, and in fact leavening with wild yeast was used for bread-baking at least 4000 years ago in Egypt. But there are other ways for bread to rise, and so many traditional African breads (and others) depend more on the application of heat than they do on chemical leavening agents, so maybe it’s more about the product being a dough (as opposed to batter – that’s cake) than about it being leavened. They serve the same (or similar) purpose in the eating, after all. Thus chapatis, tortillas, and today’s offering – sabaayad – are bread. And there are dozens of others.

I think my folds were too…shallow?… My sense after cooking is that the “sides” should meet in the center so the whole portion of dough is two layers thick.

There are, however, other African breads more similar to European loaves in terms of ingredients and appearance. In many cases this is the result of colonization – there’s a reason when you search for South African breads, you turn up a series of products with suspiciously Dutch-sounding names. That doesn’t make them bad, but they certainly aren’t, let’s say, indigenous to the region.

But things get complicated when you start to talk about indigeneity. Like people, food travels. Whether that travel is intentional, through migration, or unintentional, through forced labor or refugees fleeing persecution, people bring their food with them. Sabaayad, the rolled, folded, flattened, and pan-fried flatbread I’m offering today, is very similar to parathas: buttery, flaky flatbreads common to the Indian subcontinent. They are also sometimes called East African chapatis. According to the Immaculate Bites blog, there’s a fair bit of Indian influence in Somalian cuisine because the British brought over Indian laborers, which explains the similarities in their flatbread names and procedures.

It turns out that Somalis love bread. Sabaayad is just one example, but it’s an interesting one. Like parathas, Chinese scallion pancakes, and others, sabaayad is formed through several repetitions of rolling. First, you roll out your dough portion into a thin circle and apply an even layer of oil or ghee. Then you have a few options, all of which involve folding and then re-rolling the dough. This process, usually lubricated with another application or two of oil or ghee in between, is what helps create the flaky layers of the finished product. I tried several options in my batch, as you can see above, and found the final result not hugely different, so I’ll describe both methods in the procedure section and you can choose which you prefer.

By some accounts sabaayad is not an everyday bread, but a treat enjoyed at breakfast, sometimes with meat like dried camel or beef jerky, and sometimes with fried eggs. By others, it is a lunchtime dish eaten with stew. Some prefer a sweet accompaniment like honey or jam. The idea of hot, flaky, well-oiled bread with a drizzle of honey entranced me, so that’s how we opted to have ours. Other variations add a leavener like baking powder or sourdough starter, and some go an extra step and incorporate eggs or milk for a richer, more tender product. I decided to go simple, thinking it might best show us what this bread is about, and stuck with the four ingredient recipe I’d found: all-purpose flour, whole wheat flour, salt, and oil.

We liked these – the honey route was the way to go, from my perspective, though I think I undercooked them a bit because I used a cast iron skillet and too high a flame. It sounds perverse to end up with undercooked product because your heat is too hot, but this is a question of insides and outsides. The outer edges were beautifully puffed, and the parts with flake were outstanding: crisp and shattering. The inside, though, was still on the doughy side, meaning it just wasn’t on the fire long enough (though I will say the one I popped into the toaster later in the afternoon was improved by its second round of “cooking”!). I’ll need to work on my balance of heat and cooking time as I explore other griddled flatbreads, and given what I’ve found thus far, I’ll have plenty of opportunity!

Once you start looking for examples of bread traditional or common to African nations, a tremendous number of options crop up – it’s not just injera, the fermented, scoopable, wrappable standard from Ethiopia. There are semolina loaves from Morocco, a rolled loaf from Tunisia with Italian roots, puff puff from Nigeria, and a whole host of others. I could easily spend a year just on African breads!

So I think the real reason many Americans – especially those of European ancestry – might not know much about the bread of various African cuisines is that they (and I must include myself here) just don’t know much about various African cuisines. As Marcus Samuelsson notes in the introduction to his cookbook The Rise, “We know more about ricotta than we know about ayib” (xix). There are many reasons for this, some of them ugly. But we can – and should – learn about these cuisines. Samuelsson goes on to say, “embracing a people’s food in your home is one aspect of recognizing the value of that culture… Black chefs’ names need to be sung” (xix-xx). And so does their food. There are dozens of distinct cuisines in the various regions and nations of Africa to celebrate. This flatbread is barely scratching the surface.

 

Sabaayad
I used two recipes for this: one from Priya’s Versatile Recipes, and The Somali Kitchen, which was Priya’s source. The procedure directions for both were fairly sparse, so I’ve estimated based on my own understanding of bread and my own results.
Makes 8 sabaayad
1-1½ hours, depending on resting time
2 cups all-purpose flour + a few TB for rolling the dough
1 cup whole wheat flour
2 TB vegetable oil or ghee + about ½ cup for brushing and frying
1 scant teaspoon salt
~ 1 cup water (you might not use all of it)

 

  • In a medium bowl, combine the flours and the salt. Add the 2 tablespoons oil (or ghee) and incorporate thoroughly. Begin to add the water, about ¼ cup at a time, kneading right in the bowl in between additions to bring the dough together. You are looking for a firm, not-too-sticky dough; it shouldn’t be too wet.
  • When the dough has come together, turn it out onto a lightly floured board (I went right for my countertop) and knead until it forms a smooth, slightly elastic dough. By hand, this will probably take 7-8 minutes (I did 5 and I think that wasn’t enough).
  • Let the kneaded dough rest in a bowl, covered for 30-45 minutes. Since it isn’t leavened, it won’t rise, but it needs that resting time for the gluten strands to relax so it will roll out.
  • After the dough has rested, turn it out onto a lightly floured surface and divide into 8 equal portions. Working one at a time, roll the portion into a thin circle 7-8 inches in diameter.
  • Now you have two options for shaping. For a square bread, lightly brush the surface of your circle with oil or ghee. Starting with the top, fold down each “edge” toward the center. I think you want these folded portions to overlap a bit to cover the whole exposed portion of dough – in the photos above I have not folded in the “edges” enough.
  • For a round bread, lightly brush the surface of your thin circle with oil or ghee, then roll it up into a log as you would for cinnamon rolls (some recipes instead call for a series of pleats or folds). Then coil up this “log” you’ve created like a snail shell, tucking in and securing the exposed end.
  • For both, let rest about 15 minutes after folding, then roll gently but firmly to flatten.
  • To cook, heat about 2 teaspoons of oil or ghee in a skillet or griddle over medium heat. Again working one at a time, add each flattened circle or square of dough to the heated oil and cook about 2 minutes. Brush the uncooked side lightly with more oil or ghee and flip. Immediately press down on the browned side of the bread with a spatula – this helps all of the bottom surface area brown, but it also seems to help the flatbread puff up evenly. Cook another 2 minutes, until both sides are well browned and the flatbread is fully cooked inside – this took longer than I expected, which is why I’m calling for only medium heat.
  • Like most fried items, these are best eaten immediately. If you need to keep them warm while you fry off the rest of the batch, however, you can stow them in a 300F oven on a baking tray lined with a wire rack.

Project Cook: Soft-Centered Chocolates

Well. I wasn’t going to write anything today, especially not about this collection of chocolates I experimented my way through last weekend. But then E., a friend from college I had NO IDEA was following along (hi E! I’m so excited you’re here!!), asked on my humble-brag-okay-mostly-just-brag instagram post showing off my creations if I’d be posting the recipe or instructions here. And after I was done blushing, I remembered I had taken a few photos with my big camera along the way, and hey maybe I could put up a little something…

This collection was, as I said above, largely experimental, so I won’t be offering a precise recipe. I’d made three of them before with only a bit of adaptation: the amaretto truffles (top row), a white chocolate ganache spiked with amaretto as well as finely chopped almonds and dried apricots; the cranberry bourbon balls (second from bottom) were part of my Bittman project long ago, though in this iteration I used spiced rum, as one of my intended recipients doesn’t care for bourbon; and the whiskey caramels (bottom row), from the now long abandoned (I assume) blog Cheese and Chocolate, changing up that recipe only by coating the set caramel bars in dark chocolate and adding a sprinkle of sea salt on one corner.

What remains were, by rows, a failure-turned-unexpected-and-monumental-success (second from top); an easy win (third from top); and a disappointment (fourth from top or third from bottom, depending on how you’re counting). Just a little about each, and then a “recipe” and a few suggestions. The failure-turned-success I’m calling “White Russians”: an attempt at fudge that was too soft and poured out too thin, re-melted with more dark chocolate, some kahlua, and a little bit of vodka. This time it did set, so it got a coating of white chocolate and a line of espresso powder, and everyone who has tried it thus far has oohed and ahhed over it.

The “easy win” was a brandy and cherry truffle: a bit of brandy and a bit of luxardo cherry juice in the ganache, along with chopped luxardo cherries, a dark chocolate coating, and a dried cherry on top. I liked them and I wouldn’t say no to another (or two), but they aren’t the ones I keep coming back for. Maybe kirsch instead of brandy to heighten the cherry flavor?

The disappointment was one I made especially for R., who loooooooves the Middle Eastern confection halvah: basically a candy made from sesame and honey or sugar with a unique, sandy texture. I’d read this could be reproduced at home by mixing tahini and hot sugar syrup (I used honey), and tried out a recipe from The New York Times. While the flavor was great, the texture was somewhere between toffee and taffy: at first tooth-breakingly hard, then chewy enough to make me fear for my fillings. And despite halving the recipe, of course I ended up with more of these than of anything else. Nevertheless, I coated them in chocolate, sprinkled on some sesame seeds, and sent them along. None of my recipients has demanded I pay for their dental work yet, so I’m calling that a tentative success…

But enough of that, Chelsea, you’re probably saying. Tell us how to make the good ones. Right. Truffles and their ilk require three basic things: a ganache, which is a mixture of chocolate and (usually) cream, plain old melted chocolate to coat them, and some flavoring and/or decorating agent. Where it gets fun is in the flavoring: though you don’t want to overload the ganache that forms the center of your chocolates, you can probably crowd in as much as 1/4 cup of finely chopped dried fruit, or well-toasted nuts, or even candied citrus peel or crystalized ginger. Maybe even candy cane, if that’s your jam. I like to use a flavorful liqueur as part of the liquid component in mine, but you can replace that with something alcohol-free if you prefer – I’ve also used a ginger syrup as well as juice from luxardo cherries. I haven’t tried it, but a small amount of vanilla or almond extract would probably be great as well, or even one of those flavored syrups used for fancy coffee drinks or Italian sodas. And of course you could also just go pure with 100% cream.

Even though I said I wouldn’t, here’s a “recipe” and procedure. Let me know what you try, and may your holiday, if you celebrate this time of year, be bright.

Basic Ganache for Soft-Centered Chocolates
I’ve never timed myself on these – let’s estimate about 30 minutes to make the ganache, a few hours, or as much as overnight, to let it set, then another 30 minutes to coat the set centers. This is a project.
16 ounces semi-sweet, bittersweet, or white chocolate, divided
6-8 tablespoons heavy cream
Up to 2 tablespoons liqueur or liquid flavoring agent of your choice
Up to 1/4 cup finely chopped additions (see above for ideas)
Toppings of your choice, preferably related to the flavors inside
  • Prep a containment vessel: for 8 ounces of chocolate, I like to line a loaf pan with plastic wrap. You could probably also use parchment or wax paper; just be sure all the corners are covered.
  • Melt 8 ounces of the chocolate and the cream in a double boiler, or (my preferred method) a glass bowl over a pot of hot water. Stir frequently, and don’t let the hot water touch the bottom of the bowl or splash into it. How much cream you use depends on how much liquid flavoring agent you want. With liqueurs and syrups I’d suggest 6 TB cream and 2 TB liqueur. With an extract, which are usually extremely strong, you’ll want more cream and less flavoring.
  • When the chocolate and cream have melted together smoothly, stir in the liquid flavoring agent, if you’re using it, as well as any finely chopped additions you’re using.
  • Carefully pour and scrape the whole puddle into your lined containment vessel and refrigerate until set. I usually leave it overnight, but realistically this doesn’t take more than a few hours. Once it has set completely, remove the block from the pan and slice it into your desired size squares or bars, keeping in mind they will be a little bigger once they are coated in chocolate. If your set ganache seems soft after slicing (this will especially be true if you are using white chocolate), take out some extra insurance by stowing the pieces in the freezer for a bit before coating them.
  • To coat, melt the remaining 8 ounces of chocolate, either semi-sweet, bittersweet, or white, in a double boiler. Place a big sheet of wax paper or parchment paper on your counter. Using a tool of your choice (I like a pair of forks for this), dip in each piece of ganache one at a time until completely coated, lift and wait a few seconds to let the excess drip off (or scrape carefully, if you’re impatient), then remove to the wax or parchment paper. If you are adding a topping of some kind, sprinkle or place it on before the chocolate coating hardens.
  • Let the coated chocolates sit until completely set, then box up as desired (mini cupcake wrappers work nicely to set them in), or just pop straight into your mouth. I won’t tell.

*** Other, less-involved ideas: dip dried apricots, or candy canes, or shortbread cookies in chocolate! If you want to be fancy, you could apply a white chocolate drizzle after letting them dry. You could also coat marshmallows, or pre-made caramels, or pieces of fudge in the melted chocolate of your choice (or, if you’re looking to mellow the sweetness of fudge, in straight cocoa powder). Prefer sprinkles to a chocolate drizzle? Get it. Crushed up candy canes to peppermint powder? Go wild.

Smoked salmon sushi rolls

This is one of those meals we have all the time but it never occurs to me to post here. It’s just a weeknight meal. It doesn’t feel “impressive” or “blogworthy,” but as I was making it the sixth-or-so time in so many months, I finally asked myself why. Well, because, I answered (what? You don’t have these kind of conversations with yourself?), it’s so… simple. There’s not much to actually cook, it doesn’t take long, the ingredients are (mostly) really easy to find, and… why did I think this wasn’t worth posting again?

We’ve been calling these “sushi burritos” mainly due to size and shape, but they really are just unsliced maki rolls, filled with avocado, cucumber, pickled ginger, and a generous portion of smoked salmon. “No raw fish?” you’re thinking, “so how is that sushi?” Ah, but “sushi” refers not to the fish – though that is probably what many of us call to mind first when we hear the word – but the rice: short grain, combined with (usually) seasoned rice vinegar, and then wrapped, covered, or rolled with other ingredients.

Here I’m using smoked salmon instead of the more traditional uncooked fish. Though I agree it would never stand up against a beautiful slice of raw ahi, the substitution is nice for a few reasons. First, especially if you are limiting your trips to the grocery store right now, you don’t have to worry about using it immediately – convenient if your avocado is less ripe than you’d hoped. Second, it tends to be much less expensive. Third, the texture is not quite the same, but it is comparable – on the tongue this does not feel like cooked fish, and if you can find one that is not particularly smoky, the salmon flavor comes through nicely. You could also use a cured product like gravlax for an even purer salmon-y flavor. And if you aren’t comfortable purchasing or consuming raw fish at all, this is an easy workaround.

Aside from acquiring the ingredients, the most intimidating component of sushi for many people is the rolling: spreading the rice evenly over the nori, trying to keep all those central components together, ending up with a nice, tight roll and good shape. For me, though, it’s the slicing. That’s when things start to come apart: when you disrupt the structural integrity of the nori, now nice and flexible after absorbing some of the moisture and warmth of the rice, by running a usually-not-sharp-enough knife through it. Here I forgo all but one slice, drawing my sharpest knife just once through each long roll, on a diagonal, and calling it a day. We get to the eating part faster that way.

I noted above that the ingredients for this meal are mostly easy to find. If you have an Asian market nearby, they are very easy to locate. If you don’t, your grocery store probably has an “ethnic foods” aisle with most of these ingredients: the rice vinegar, nori sheets, and pickled ginger (the same stuff, often lightly pink, that comes on your plate next to the blob of wasabi at your local sushi joint) will more than likely be there. If you can’t find wasabi mayonnaise, that same aisle will probably have various options for prepared wasabi – I just get a tube of it and add it to regular mayonnaise until the degree of nostril-tingling spice suits my fancy.

I’m also using furikake here (same aisle), a rice seasoning that is basically a mixture of sesame seeds and finely diced nori, seasoned with salt and sugar. My current container also has bonito flakes, and there are spicy varieties too. Bonus: furikake is also a madly delicious seasoning mixture for popcorn.

If you are efficient about all this, you can prep your vegetables and get everything else ready in the time it takes the rice to cook. My rice cooker usually requires about 25 minutes, and I find I can usually have everything else prepped and laid out in that time span. (Yes, I use a rice cooker for this instead of cooking my rice on the stove. I like the insurance that it offers, since it switches to “keep warm” when it’s done instead of, you know, continuing to cook into a blackened mess because I forgot to set a timer and got busy with other tasks…).

The play of flavors here, as you know if you enjoy sushi, is so comforting and so, just, good. The avocado and salmon are rich and fatty, so the watery crunch of cucumber and the pickled ginger punch provide a nice foil. The wasabi mayonnaise is just background spiciness, and the nori, warmed and moistened by the rice, takes on a chewiness I really like against the seasoned rice. You could serve this however you want, though we like two rolls a-piece, each one sliced in half at a steep angle. No need for utensils here – we just pick them up, pinch the uncut ends together a bit to avoid anything escaping, and enjoy the resistance of the chewy nori wrapper with each bite. You could likely also wrap them into cones for a more traditional hand roll shape, though I’ll admit I haven’t tried it that way yet, and thus I’m including instructions only for my method.

Smoked salmon sushi rolls
4 whole rolls (serves 2)
30-40 minutes, depending on how fast your rice cooks (some rice cookers take longer than others, and can differ from the speed at which rice cooks on the stove)
2 cups short grain white rice, cooked on the stove or in a rice cooker
¼ cup seasoned rice vinegar (if yours is unseasoned, stir in 1 teaspoon sugar and 1 teaspoon salt)
optional: 2-3 tablespoons furikake seasoning
about ½ a small cucumber, cut into long planks as thin as possible
4-6 ounces lightly smoked salmon, cut or torn into small pieces
½ ripe avocado, very thinly sliced
1-2 tablespoons pickled ginger (also called sushi ginger)
4 sheets nori
1-2 teaspoons wasabi mayonnaise

 

  • First, cook your rice. Use the time as it cooks to prep the other ingredients: thinly slice the cucumber using a knife or y-shaped vegetable peeler. Cut the avocado into very thin slices. Cut or tear the salmon into small pieces (this makes for easier eating). Fish out the appropriate amount of ginger from the container. Get everything laid out for easier construction.
  • When the rice is done, immediately mix in the vinegar and, if using, the furikake seasoning. It will be extremely tart at first, but the vinegar flavor will mellow as the rice cools. Set it aside until it is cool enough to handle.
  • To build the rolls, lay a piece of nori on your work surface, rough side (if there is one) facing up, short end toward you (most nori I’ve worked with is slightly rectangular, not exactly square). Spread a small amount of wasabi mayonnaise evenly over the nori, leaving a small border on all sides.
  • Scoop on about ⅓ cup of rice and use your fingers to spread/sprinkle it somewhat evenly over the nori sheet, leaving a half inch or so border at the far edge. About half an inch in from the edge closest to you, place two slices of cucumber, then about a quarter of the salmon pieces, then a few thin slices of avocado, then a few pieces of ginger. As you can see in my photos above, these should be arranged horizontally from your perspective, and all fairly tightly together.
  • Begin to roll the nori sheet by folding the short end closest to you up and over the row of fish and vegetables, then continue to roll until you get to the opposite side. The half-inch border you left rice-free will ensure a clean closure of sorts.
  • I like to slice these just once, on a diagonal, with a very sharp knife. Then we pinch the uncut ends together a bit and eat them out of hand, like a small burrito.

Raw brussels salad with pecorino and panko

Perhaps you thought, given election results and my Halloween wordplay in last week’s post, that this week would offer something sweet. I hope, then, you won’t think a salad composed mainly of raw brussels sprouts a horrible trick.

I had in my files an idea for a brussels sprouts salad with wafer-thin slices of radish and apple tossed with buttery bread crumbs, and then I saw an instagram picture of a salad by LA chef Antonia Lofaso, which looked to be a huge mound of shredded brussels sprouts studded with grapes and pecorino cheese, and everything clicked together.

Here, you’ll process a full pound of brussels sprouts: a few large leaves will likely fall off or be easily peeled away while you trim the stem end and clean up the sprouts; reserve those – they make lovely little cups in the salad itself that collect showers of cheese and panko. In fact, you could likely do the entire salad of individually harvested brussels sprout leaves, but I didn’t have the patience for that. Instead, I turned to my food processor, where I see two possible choices: for a texture like a fine coleslaw, you could shred. For some variation in size and texture, you can pulse, which is what I opted for. This results in some very small leafy bits, and some more substantial chunks.

The sprouts, the transparently thin slices of radish and apple, tossed together in a lemon and honey vinaigrette, would themselves make a perfectly serviceable and somewhat virtuous salad course. But of course that’s not really me. All of those vegetables – and you, about to consume them – deserve a glorious topper. In this case, that takes the form of bread and cheese. First, a generous shower of pecorino romano cheese – you could certainly grate or microplane it, but I find I like the impact of what Deb from Smitten Kitchen calls “rubble-like” cheese so appealing and so easily done in the food processor already used for the sprouts, that I will always choose it over the wispier option produced by grating (at least for this salad). The final coup de grace is almost a full cup of panko bread crumbs deeply browned in butter. If you can’t do bread, you can easily make this gluten- and wheat-free by subbing in ground almonds or hazelnuts and get roughly the same effect, I’d wager.

In either case, what you’re left with is a glorious mountain of veg, topped with a deep snowcap of cheese and crumbs. With a seasonal brew or a glass of something sparkling on the side, perhaps, I think that’s a tremendous treat.

Raw brussels salad with pecorino and panko
Serves 2 generously, 3 more moderately
20-30 minutes
3 TB unsalted butter
¾ cup panko bread crumbs
½ teaspoon salt
1 pound brussels sprouts
3-4 radishes
1 small granny smith apple
2 teaspoons honey
2 teaspoons whole grain or Dijon mustard
zest of 1 lemon
¼ cup (4 TB) lemon juice
2-4 TB olive oil (I like my dressing very acidic)
salt and pepper to taste
½ cup grated or ground pecorino romano cheese

 

  • In a medium skillet, melt the butter over medium heat and add the panko and ½ teaspoon salt. Stir frequently until the panko is uniformly dark golden, then turn off the heat and set the panko aside to cool completely.
  • For the vegetables, first trim the brussels sprouts stems and remove any wilted or damaged leaves. Peel off a few easily removed leaves whole and set aside. If you want the sprouts shredded, like a fine coleslaw, use the shredding disc and feed the whole sprouts into the tube until all are reduced to tattered ribbons. If you prefer a more varied texture, as pictured, put the whole sprouts into the food processor bowl with the regular blade and pulse at 2 second intervals until they are mostly chopped but a few larger chunks remain. Dump and scrape all the brussels spouts, including the whole leaves you reserved, into a large bowl.
  • Trim the stem ends off of the radishes, then use the tails to hold them steady while you slice them as thinly as possible. Quarter and core the apple, then slice it thinly. Add the apples and radishes to the bowl with the brussels sprouts.
  • To make the dressing, stir together the honey, mustard, and lemon zest with a small whisk or a fork. Stir in the lemon juice, then add 2 TB of olive oil in a slow stream, whisking constantly, until the dressing emulsifies. Taste for seasoning and adjust as desired, adding salt, pepper, and more olive oil as you wish. Pour the dressing over the vegetables and mix well.
  • If you haven’t already, grate or grind your pecorino cheese. I like to use the food processor for this: once it is empty of brussels sprouts (no need to wash in between), add the cheese in small chunks, then run the processor on high until the chunks are ground down into a fine rubble similar in size to the panko.
  • If you want to serve the salad in individual portions, use tongs or your hands to create a tall pile of dressed vegetables on plates or shallow bowls. Sprinkle on a healthy snowcap of cheese, then a mountain of panko right on top.
  • If you want to serve the salad in a large serving bowl, use the tongs or your hands to push the dressed vegetables together in the center, creating a tall pile. Top with the cheese, then the panko, for a thick drift of golden crunchiness right on top.

 

Plantains with lime, cotija, and honey

If you are working from home during this pandemic, you have probably thought more than once since March about the weirdness of time passing. On one hand, we’ve been doing this foreverrrrrrrrrrr. On the other hand… no, it’s been forever.

But within that space of Marchunetember, or whenever we are, time passes oddly. Sometimes I can’t believe it’s already Thursday (I know, it’s Monday. But you know what I mean). Sometimes the afternoon just will. not. end. We are feeling the first hints of fall here in Southern California: two beautiful overcast mornings in which the gloom was not smoke, thank-you-very-much, cool enough that I wanted pants on my dog walk. Yet later this week we are supposed to rocket back into temperatures in the 90s. There’s a bit of everything at once.

So this is a little dish that speaks to all of those things. It makes a nice lunch for one, but it would be an equally delightful afternoon snack for two. It could easily be doubled or tripled to feed your pod.  It’s sweet and salty and sour and a little spicy – in fact, it would go so well with this kicky, smoky, spicy mix that you might as well plan to serve them up for a happy hour together, whether that means margaritas, palomas, or puckeringly good lemonade.

I like a mostly-ripe plantain for this, yellow with streaks of brown on the peel, because I enjoy the mix of textures: crisp, fried exterior with cushiony softness inside. But you could also do them tostones-style, frying less-than-ripe plantain slices over medium-low heat first to soften, then smashing them flat and frying again over higher heat on both sides for even brownness.

I ate mine with a fork, as you can see from my not-quite-in-focus close-up, but if you want to go nachos style and use the plantain pieces as scoops, I say go for it.

Plantains with lime, cotija, and honey

Serves 1 as a light lunch or 2 as a snack

15-20 minutes

1 large, yellow plantain, peel removed, cut into about ½ inch slices (I like mostly ripe, but see above for another option)

1 tablespoon vegetable oil

2 tablespoons butter

salt and red pepper to taste – I like the fruity heat of aleppo pepper

1 lime, which you’ll use for zest, supremes, and juice

1-2 tablespoons crumbled cotija cheese

1-2 teaspoons honey

about 1 tablespoon chopped cilantro

 

  • In a cast iron or other skillet, heat the vegetable oil and butter over medium-low heat until the butter is melted. Add the plantain slices, dust with salt and pepper, and continue to cook over medium-low for 4-6 minutes, or until they are nicely golden brown on the bottom. Don’t rush it. Don’t turn up the heat. They need to cook inside but not burn on the outside.
  • As plantains brown, flip, dust the other side with salt and pepper, and cook on the second side until it is also nicely browned, around 4-5 minutes this time.
  • While the plantains are cooking, zest the lime and reserve that zest for serving. Then use a sharp knife to cut a thin slice off the top and bottom. Remove the remaining skin and pith by cutting it off in strips from top to bottom, following the curve of the fruit. When you have removed the skin all the way around, cut supremes: slice between the fruit and the membrane that separates each segment. This is a useful step-by-step as well.
  • To serve, pile the fried plantains on a plate or in a shallow bowl. Add the lime supremes and cotija crumbles. Squeeze on some juice from the remaining carcass of the lime. Drizzle on the honey, then scatter the cilantro and the reserved lime zest over the top.

Sourdough Soft Pretzels

I think it took me a little longer to fall into the sourdough-everything craze than it did some people, but that could be because I’ve been nurturing a little starter for some time now. Left with a bit of discard, though, from a (semi)weekly bake of my standard sourdough loaves, I decided to branch out from pancakes, and revisited the humble-but-stellar pretzel. Thus although I don’t have a clever or nostalgia-laced story to offer today, in an effort to get myself back into this blog-thing I supposedly have and considering that we mowed through the first batch of these in about twenty minutes and were already planning a second, they certainly seemed worth sharing!

I’m adapting two recipes here: one from King Arthur Baking Company (have you seen they’ve updated their name?!), and one from Smitten Kitchen, which she in turn adapted from Martha Stewart. The KAF (or, I guess, KABC?) recipe doesn’t include the traditional boiling step, moving their shaped dough straight into the oven after a single rise. I wanted the extra browning and chewy texture the baking soda boil offers (I have neither the materials nor the courage to use food grade lye… at least not yet…), so I used SK’s procedure for that part.

We had our half dozen chewy, slightly tangy results dunked in a beer cheese sauce – a simple, roux-thickened mix of stout, milk, mustard, and cheddar whisked into a smooth, thick cheese gravy,* and, in an attempt to be slightly virtuous, a side of sautéed cabbage.

Enjoy the sequence of pretzel-shaping shots below, featuring N. as my arm-and-hand model (he was also very keen to perfect his technique, so even though I told him he only needed to shape one pretzel while I photographed, he did three of the half dozen we made that night before I pushed him aside – I wanted to play with dough ropes too!).

* cheese gravy sounds weird, I know. But this had more body than just a sauce; it clung thickly to the pretzels and could have made a great macaroni and cheese base. It didn’t have the right ingredients or flavors to be a queso (Tex-Mex) or a fondue (Swiss), so I’m going to embrace the weirdness. Cheese gravy it is.

 

Sourdough Soft Pretzels
Adapted from King Arthur Baking Company and Smitten Kitchen
Makes 12 (but easily halved; I’ve included quantities for both below)
2-3 hours (it will take longer to twist and boil 12 pretzels than it does for 6)

 

For 12:
¾ cup + 2 TB water
2 teaspoons active dry yeast
1 TB honey
1 cup sourdough starter, unfed / discard
3-3½ cups bread flour
¼ cup milk
1 TB butter
1½ teaspoons salt

 

For 6:
⅜ cup + 1 TB warm water
1 teaspoon active dry yeast
½ TB honey
½ cup sourdough starter, unfed / discard
1½-1¾ cups bread flour
2 TB milk
½ TB butter
¾ teaspoons salt

 

For the boil:
water to fill a 12-inch skillet
¼ cup baking soda
2 TB brown sugar

 

To bake:
Coarse salt or pretzel salt

 

  • Combine the yeast, warm water, and honey in a medium bowl (I used the bowl of my stand mixer). Let them sit for 5-10 minutes, until the mixture is bubbly and smells like bread. Add 1½ cups of the flour, and all of the sourdough starter, milk, butter, and salt.
  • Using the dough hook, knead into a smooth but slightly sticky dough; for me this took about 5 minutes on medium speed. If it really seems like it is too wet (too sticky), add the remaining ¼ cup of flour and knead at least 2 minutes longer.
  • Cover the dough and leave it to rest for 45 minutes, ideally in a warm place. It will only rise a little bit, so don’t be alarmed.
  • Line two baking sheets with parchment paper, then dump and pull your risen dough out onto a lightly floured board. Using a knife or a bench scraper, divide the dough into 12 even lumps (or 6 if you are making a half recipe).
  • Now the part that can seem intimidating: shaping the pretzels. Working with one piece of dough at a time, use your fingers and the palms of your hands to roll the lump or ball of dough into a long, even rope about 18 inches long. Above you can see N. measuring the one he’s working on. Note: too much flour on your board here is not a good thing. You don’t want the rope to stick (as you can see some of ours did), but you do need some friction or the dough will just slide around on the board instead of rolling and elongating.
  • Drape the 18-inch rope into a U shape on your board. Holding each end between your thumb and forefinger, but leaving the bottom of the U on the board, gently cross the left side over the right side about 2 inches from each end. Repeat, again crossing the (new) left side over the (new) right side so you have two twists in your pretzel. Now, again holding one end in each thumb and forefinger, flip the ends down to the bottom of the U shape to form a pretzel. Pinch the points where they intersect with the U a little bit to keep them in place. Gently but quickly, relocate your shaped pretzel to one of the lined baking sheets. Repeat with the remaining dough.
  • When you have twisted all 12 (or all 6) pretzels into shape, stow them in the refrigerator for at least 30 minutes. This is a pretty soft dough, so plunging them right into the boil might result in disintegration.
  • While the pretzels chill, fill a 12-inch skillet about ¾ of the way with water and bring it to a boil. This is also a good time to preheat the oven to 350F, and to line an additional baking sheet with parchment paper.
  • After at least 30 minutes in the refrigerator, remove the tray(s) of pretzels and set them near the stovetop. Carefully, (carefully!), add the baking soda and brown sugar to the boiling water. There will be a lot of abrupt bubbling and fizzing! Stir gently to disperse and dissolve, then carefully add the pretzels 2 or 3 at a time. I find this should be done gently but with speed, to prevent the dough from stretching out of shape.
  • Let the pretzels boil in the bath for about 30 seconds, then use a strainer or spatula to flip. Boil another 30 seconds on the second side, then carefully, again using the strainer or spatula, remove the pretzels from the water and arrange them with space in between on the empty parchment lined baking sheet. Repeat with the remaining pretzels, letting the water come back to a boil between each batch. They won’t grow too much in the oven, but you don’t want to overcrowd them; I would suggest no more than 4 on each baking sheet unless they are very compact.
  • While the pretzels are still wet from the baking soda bath, sprinkle on some coarse salt or pretzel salt, then slide into the preheated oven and bake 25-30 minutes, until they are deeply golden and have a slightly crisp crust.
  • Remove from the oven and consume, with glee, as soon as they are cool enough to handle (or, if you’re me, a few minutes before that…).