Tag: garlic

Fiery Love Affair

For a spicy gift that will really set your Valentine’s heart aflame, skip the chocolates this year in favor of a more fiery expression of adoration. Chili crisp is the all-purpose condiment that makes every dish irresistible, even if it’s just a bowlful of plain white rice. Heck, you could spoon it over scoops of vanilla ice cream for dessert with equal success, too.

It’s not just for heat seekers hell-bent on toeing the line between pain and pleasure. Aromatics blend in a delicate balance of nuanced flavors, far more complex than your average hot sauce. Satisfying bites of garlic and shallot define the uniquely crunchy texture, while cinnamon, anise, and ginger, create a symphony of complex seasoning.

Ubiquitous in specialty grocers and online, Lao Gan Ma, (老干妈) or “old godmother” is the brand to beat. This simple red labeled jar has dominated the market since its inception in 1997. Cheap, accessible, deeply satisfying across the board; it’s the gold standard that’s hard to beat. That said, anything homemade always has an edge over the competition.

I’m far from the first to take a DIY approach to chili crisp, nor can I claim to have reinvented the concept. I didn’t even rewrite the recipe. Rather, I took a page from Bon Appetit and would implore you to do the same. Show someone you really care by going the extra mile to make a superlative spicy Valentine this year. The best way to a person’s heart is through their stomach, and this one will really set their passion ablaze.

Hannah (BitterSweet)10 Comments

Plot Twist

It’s one of those days. The sky is still dark when you finally wrestle off the heavy covers and swing your feet out of bed, never seeming to lighten a single shade all day. Rain falls intermittently, just enough to mock any attempt made to leave the house while remaining dry. Strangers hustle by with umbrellas carelessly outstretched, acting more as blunt weapons than shelters from the elements. How many times can you get whacked in the face during a brief 10-minute walk? Oh, let’s keep a tally and find out; it’s easy to lose count while tabulating the results in your head.

You know the script and play your part, muddling through as best you can, but wait- Who’s writing this story anyway? Why should you stick to your lines when a much more satisfying ending could be crafted with a bit of improvisation?

Here’s the plot twist you’ve been craving. Get home, throw off your muddy boots, cozy into a soft sweater, and break out the flour and yeast. There’s no antidote to those days, but there is a salve, and it comes in the form of baking bread. Something about the kneading of dough is indescribably cathartic, while the warmth of the oven can melt the iciest of hearts. Merely the smell of fresh dough transforming into golden brown loaves has a wholly restorative quality, even before taking a single bite.

Savory herbs mingle with roasted garlic in a rich, aromatic filling woven through every layer of soft, tender dough. You might think that they’re fussy, or too fancy to serve as an everyday loaf, but it takes no more work than the average bread. Treat yourself to something a bit more special than the standard; take back control and write your own story.

World Bread Day 2016 (October 16)

 

These two loaves are my ninth annual contribution to World Bread Day, and second submission to the baking contest mixed up by Simply Organic and Go Dairy Free. Should you find yourself in a baking rut and need new material to revise your personal script, just hit these links for ample inspiration, both sweet and savory.

Yield: Makes 2 Loaves; 20 - 24 Servings

Twisted Garlic and Herb Bread

Twisted Garlic and Herb Bread

Savory herbs mingle with roasted garlic in a rich, aromatic filling woven through every layer of soft, tender dough. You might think that they’re fussy, or too fancy to serve as an everyday loaf, but it takes no more work than the average bread.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

Dough:

  • 1 Package (2 1/4 Teaspoons) Active Dry Yeast
  • 1 Tablespoon Light Agave Nectar
  • 1 3/4 Cups Warm Water
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 2 Cups Whole Wheat Flour
  • 3 - 3 1/2 Cups Bread Flour

Garlic and Herb Schmear:

  • 2 Heads Garlic, Roasted
  • 1 Teaspoon Salt
  • 1/2 Cup Pumpkin Puree
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Nutritional Yeast
  • 2 Tablespoons Dried Parsley
  • 2 Teaspoons Dried Rosemary
  • 2 Teaspoons Dried Thyme
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Ground Black Pepper

Instructions

  1. In a large bowl, combine the yeast, agave, and warm water. Let stand until the yeast reactivates and surface of the liquid becomes bubbly; about 5 minutes. Stir in the oil, salt whole wheat flour, and 2 cups of the bread flour, mixing with a sturdy wooden spoon or the dough hook attachment of your stand mixer.
  2. Once the initial addition of dry goods has been completely incorporated, add the remaining cup of bread flour. Slowly knead by hand or machine for 10 – 15 minutes until the dough is smooth, supple, and elastic. If it still seems very wet, add up to 1/2 cup additional bread flour.
  3. Place the dough in a lightly greased bowl and cover with a clean kitchen towel.
  4. Let rest at room temperature until the dough has doubled in size; about 1 – 1 1/2 hours, depending on your local climate.
  5. Meanwhile, prepare the garlic and herb schmear by first squeezing the cloves of roasted garlic out of their skins. Place them in a small bowl and roughly mash with the salt. Let the mixture remain somewhat chunky, but smooth enough to spread without too much difficulty. Add in all of the remaining ingredients and mix thoroughly to combine. Set aside.
  6. After the dough has properly risen, punch it down and divide it into 4 equal pieces. Take one at a time and on a lightly floured surface, press it into a rough rectangular shape. Use a rolling pin to further smooth it out, until it measure approximately 15 – 16 inches long (the exact width isn’t critical.) Cover the surface evenly with 1/4 of the garlic and herb schmear, and roll the dough up in a tight cylinder exactly the same way you would for cinnamon buns. Repeat this process with the remaining dough and schmear.
  7. Now that you have your 4 filled rolls of dough, focus your attention at two at a time, to form each loaf. With the seam-sides down, use a very sharp knife to slice right down the center of each roll, but NOT all the way through. You want to reveal the layers within, but not cut the dough entirely in half. Press the tops of the two split rolls together to adhere, and very gently twist the pieces together, keeping the cut sides facing up. When you reach the end, press the bottoms together to seal, and curl both ends under to keep the pieces from separating in the baking process.
  8. Very carefully move the twisted loaf over to a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the remaining dough.
  9. Preheat your oven to 400 degrees and allow the loaves to rise once more, until not quite doubled in size. Bake for 30 – 35 minutes until golden brown and utterly aromatic. The tempting smells will make it very difficult to wait, but allow the bread to cool completely before slicing and serving.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 180mgCarbohydrates: 53gFiber: 3gSugar: 1gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Yeast Breads and Rolls

 

Hannah (BitterSweet)98 Comments

Frost Warning

Scrolling across the top of the screen like a slowly spreading poison, the headline “Severe Frost Warning” stops me in my tracks. Every gardener tempts fate near the end of a prolific growing season, pushing the elements to squeeze out the very last drops of warmth and sunshine. Sure, we’re firmly enmeshed in November now, but temperatures rebound and swing wildly for weeks to come. There could still be more produce to reap yet. I’m no gambler though, so the imminent threat of dewy ice crystals sinking their teeth into fragile leaves set off alarm bells. Save the tomato babies! Don’t let the poor things freeze to death!

Hastily plucking all the immature green orbs and thus severing them from their nurturing vines does present a new, obvious problem. Unripe tomatoes can be coaxed to soften and blush to a redder hue with a bit more time on the counter, but with my luck, the stubborn things will refuse to cooperate as nature intended. Half will likely remain just as hard and inhospitable as the day they were picked, while the other half will simply give up the fight early and rot.

Well, not this year. This time, embraced for the astringent, punchy fruits that they are, every last one will be eaten and devoured. Pickled and preserved, this year’s premature harvest will be cherished as if the timing was intentional.

Sticking largely to traditional additions, the goal was to infuse my green cherry tomatoes with a fresh, brightly flavored brine while still yielding a comfortingly familiar sour snack. My dad grew up enjoying larger pickled green tomatoes served on the relish tray all through childhood, either sliced or quartered, but always present no matter the season. His approval will be the ultimate test, so whether or not they pass muster is yet to be seen. Truthfully, I can’t speak to the end results yet, as fresh tomatoes will still need at least a week to attain pickled perfection, but this is a recipe that can’t wait to be shared. Quickly, before the first frost, gather up your own green tomatoes and let them shine with what they already have to offer. With a tiny bit of prep and planning, you’ll have delightful little salty, sour additions to cocktails (best Bloody Mary ever, anyone?), salads, appetizers, and everything in between.

Yield: Makes 4 Pints

Pickled Green Cherry Tomatoes

Pickled Green Cherry Tomatoes

Salvage unripe green cherry tomatoes by pickling them in a bright, sour, salty brine. They're delightful additions to cocktails, salads, appetizers, and everything in between.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 7 days
Total Time 7 days 35 minutes

Ingredients

  • 1 Pound Green (Unripe) Cherry Tomatoes
  • 1/4 Pound Frozen Pearl Onions, Thawed
  • 1 Teaspoon Whole Peppercorns
  • Approximately 1/4 Ounce Fresh Dill (A small bunch; a few springs; however many you like)
  • 4 Large Cloves Garlic, Thinly Sliced
  • 1 Cup Water
  • 3/4 Cup White Vinegar
  • 3/4 Cup Fresh Lemon Juice
  • 2 Tablespoons Kosher Salt

Instructions

  1. Thoroughly wash and dry your tiny tomatoes and remove any stems. Set out four 1/2-pint glass jars and divide the pearl onions equally between them, along with the pepper corns and fresh dill. Add one clove of sliced garlic into the bottom of each, and finally distribute your tomatoes on top, filling the jars to the brim.
  2. In a medium saucepan over moderate heat, combine the water, vinegar, lemon juice, and salt. The lemon juice will make your brine cloudy, but it tastes so much fresher and brighter than just straight vinegar- It’s a sacrifice worth making! Cook, stirring periodically, until the mixture comes to a full boil and the salt has completely dissolved. Pour the hot brine right into your packed jars without letting it cool, and immediately secure the lids.
  3. Allow the jars to come to room temperature before moving them into the fridge for safe keeping. These are quick pickles, so they won’t last quite as long or have the same shelf life as traditionally canned pickles. Let the tomatoes cure for at least a week before enjoying, and keep for up to 4 months in the refrigerator.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3184mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 2g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)24 Comments