Category Archives: 50 Recipes

Pita Bread – Puffy and Flat

Not winter; not spring

Last fall when I got my hands on two new cookbooks Soframiz and Molly on the Range, I was cooking out of both non-stop. Unfortunately the family (myself included) was eating the various recipes faster than I could whip out my iPhone. Everything was just too good. As winter is playing her pre-spring dance with us – where one day it is 16° and you need to dig through the mitten box to find scarves, hats and gloves, but the next day can be 50°, followed by an ice storm where you don’t want to leave the house at all – it’s an excellent time of year to cook and camera. I’m planning on remaking some of our favorites and taking pictures this time.

Molly on the Range and Soframiz cookbooks

I acquired both cookbooks within a week of each other, which of course lead to comparing them. Interesting to note all the recipes they had in common – homemade hummus, meat to top off aforementioned hummus, pita bread, za’atar bread, and pistachio cake. Flipping through the pages, reading the recipes and looking at the pictures was a pavlovian exercise at best. Flip, flip, drool. Then repeat.

Hummus with meat, morrocan carrots, greens and pita

The hummuses (is that the plural of hummus?) were the first dish I made since I’d never before bothered to make my own. With so many choices at the grocery store why bother I said to myself? The answer is simple – warm hummus. Honestly it is dreamy, something you should definitely try at least once in your lifetime.  As an accompaniment for the hummus, though not an afterthought, there is fresh pita bread.

Pillow pita

Moist dough

Pita bread cut into 2 ounce pieces ready to roll

Second rising

Pita bread you say? Yes, pita bread. I’d eaten the Soframiz pita when I visited Sofra, and so was familiar with their non-traditional, slightly golden puff balls, which Sortun and Kilpatrick describe as “puffy pillows”. Yeh makes a more traditional pita which she describes as,

“A thick, fluffy disk of warm bread that would make the ultimate sleeping bag if ever we entered real-life Honey, We Shrunk Ourselves.

Puffy pillows or the ultimate sleeping bag – the truth is you probably want to make both. And if you can’t stop eating the pita bread, like I couldn’t,  you may also want need to take a nap. You’re probably thinking I’m nuts to want to bake something so readily available in every grocery store across the country, but trust me it’s worth making a batch or two of pita yourself. It’s not at all difficult and the results are delightful.

Pita pocket bread

Both recipes are pretty close to one another. Here are the very minor tweaks/choices I made:

  • I kneaded the dough by hand instead of using a stand mixer.
  • As a former beekeeper I chose honey as the sweetener to help proof the yeast.
  • I liked the suggestion of substituting some whole wheat flour in place of the white flour.
  • My hubby preferred all-purpose pita to bread flour pita. I couldn’t really tell the difference, but know they’re both good.
  • Perhaps because it is more or less still winter, and thus rather chilly most days, my rising times were much longer.
  • Oven temperatures were listed at 400° or 500°, choose according to how clean your oven is.

Pita Two Ways

1 1/2 cups warm water

1 package active dry yeast

1-2 Tablespoons honey

1 cup whole wheat flour

2 – 2 1/2 cups all-purpose flour

1 1/2 teaspoons kosher salt

2-3 Tablespoons olive oil, divided

In a large bowl mix together the water, honey and yeast. Give it a stir then let sit until the yeast starts foaming up to the top, around five minutes.

Add two cups of flour, stirring to make a loose, wet dough. Add the salt and then most, but not all, of the olive oil. It’s important to add the salt after you’ve added some of the flour so the salt doesn’t kill the newly activated yeast.

Sprinkle 1/2 cup of the remaining flour on your counter and dump out the wet dough and start kneading. Sprinkle the rest of the flour out and continue kneading till it has all been absorbed into the dough and the dough is soft and perhaps a wee bit sticky, about 5-7 minutes. Try not to be tempted to add more flour, since you want a slightly sticky, moist dough. Pour the remaining Tablespoon of olive oil in the bowl you started with,  and roll the dough ball around so it’s lightly covered with oil. Cover the bowl with a clean cloth and let dough rise until double, 2-3 hours.

Punch down the dough, then on a lightly floured work surface knead once or twice. Cut into 12 pieces. I ended up using a kitchen scale and the chunks weighed just a smidge over 2 ounces each. Then using your cupped hand-roll roll each chunk of dough so it forms a small ball. I think of my hand as a five-legged daddy-longlegs spider dancing around the dough. Once the dough has been formed into balls set them on a piece of lightly floured parchment paper, sprinkle them with a whisper of flour and cover with another piece of parchment, and set aside to rest – about an hour.

Preheat oven to 500°F if it is clean and won’t smoke, or 400°F it it isn’t spotless. For the pillowy version gently transfer the balls of dough to a parchment covered baking sheet and bake 7-12 minutes until slightly browned on the bottom. For the traditional pita version (where there is a pocket)* gently flatten the balls with a rolling pin or pat down with your hands and let rest another 10-20 minutes, then bake on parchment covered baking sheets 7-10 minutes or until you see them pop-up like a balloon, then settle down as they cool, which forms the traditional space you can stuff things into. Serve straight away, or cool on a rack then store in a plastic bag.

*After much experimenting I’ve found the traditional pita with a pocket really does benefit from a hot, hot oven. So if you’re oven is going to smoke at 500°F consider making the pillowy version.

Note: this bread doesn’t last for a long time so if you’re not going to eat it all in a few days wrap and freeze.

Pita with pesto

I love both versions for scooping up hummus or topping with heaping spoonfuls of Moroccan Carrot Purée. Shawn enjoyed them slathered with pesto. Homemade pita bread is also the perfect base for a chocolate hazelnut spread sandwich. Especially when the pita is still warm. Decadent & delightful. Of course you may want to take a walk (or a nap) after munching all this deliciousness.

Chocolate hazelnut spread on homemade pita bread

Brook along Grass Hill Road

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Setters & Spotters

Our son Russell was a bit of a trend setter at his Montessori School. During the winter months he didn’t want to stop wearing his favorite short-sleeved tee shirts so he simply layered them over turtlenecks or long-sleeved tops. More than one mother came up to me came up on the playground during pick up time to moan about how their kid insisted on dressing just like Russell (which given the winters in New England seemed like a good thing so I was unclear what all the moaning was all about). Then there was a “unicorn horn” phase, which is where he made a ponytail from his bangs and give this tuft of hair the illusion of being more horn-like he gloped on copious amounts of hair gel (there were not too many copy cats for that trend). He really knew how to rock the mix and match look as you can see below, I’m sure you’ll agree the dinosaur tie is an inspired addition. My son’s personal style was unique and a perfect reflection of who he was. Sometimes I wished I was as self-assured as he was when it came to wearing clothes.Russells favorite mix and match outfitMy Mom likes to tell me I too had some trendy moments in my youth, though they were more focused on food. Thinking back it seems totally logical. Julia Child had opened culinary doors in the 1960s so that by the time I was a teenager, busily taking every home ec course offered at my high school, all sorts of foods were starting to appear in restaurants, cookbooks, some of the more upscale grocery stores, and on TV. Looking back I realize I wasn’t a trend setter like Russell, but rather a trend spotter. Which makes complete sense since my hyper focus on food and cooking allowed me to know when something new, exciting or different was happening. One of the advantages of middle age is that, much like a five-year-old, you really don’t have to give two figs for what other people think, which leaves you wide open to follow your own path – starting a trend, finding one to follow, or merrily pursuing your own non-trendy path. Your choice.Cauliflower on cutting board Though I have practically no interest in current food trends, it doesn’t mean I don’t pay attention to what they are. In case you were wondering cauliflower is the trendy vegetable of 2017 (bye-bye kale and brussel sprouts). Continue reading

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Dashing Through The Snow

It’s December 31st and I’m pretty sure I won’t be awake when 2017 rolls in.

Which is just fine.

Vintage noisemakers from Caldwell's Miscellaneous Fancy Goods

My strategy this holiday season had been to do as much ahead of time as I could manage, though this strategy backfired somewhat. I was trying to address the Christmas shopping preemptively – finding the perfect thing, then hiding it away. One of the problems with this strategy was that when I started pulling out my various stashes of goodies I found I’d gone rather overboard. I guess I should have kept a list. Plus there were a few things I just know I safely put away but have yet to be found. Apparently my efforts to be organized meant that I had turned into the human equivalent of a squirrel.

Then there were the cookies. It felt like I’d gotten a nice jump-start on making Christmas cookies and baked plenty to last through the holidays. The thing is when you bake lots, and lots, and lots of cookies the question you should be asking yourself is,

“Are there ever enough Christmas cookies?”

Because the answer is no. You may see box upon box of buttery, sugary holiday cheer and think there is a glut, but trust me there isn’t. Nineteen-year-olds, the friends you want to give “a little something” to, the cookie tithe you pay to your sister for borrowing her Kitchen Aide mixer yet another year, and to be perfectly honest your own sassy self – all those factors add up fast. The perceived hoards of cookies disappear quicker than you can say Jack Brownie.

So enough with doing things ahead of time! It’s New Year’s eve and I’m going to live in the moment (or at least try to). Which means I’ll only think about what can get done today. Snow shoveling, a quick trip to the post office and transfer station, then baking up Rick’s Turkey Meatloaf.

Turkey meatloaf dinner

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Easy Italian Plum Cake

Sometimes things don’t have to be complicated.

Like chores. With our youngest going to college locally this semester household chores somehow got into a boondoggle. Then came the chore wheel and the quagmire of who was supposed to do what evaporated as the house settled into a clean (or as clean as we get) routine. I got a chuckle when I realized that every time MOM (i.e. me) was on dump duty or bathroom cleaning I was WOW. I love the fact that being upside down makes me wow!

Chore wheel

Another thing that isn’t too complicated is getting our dog Oliver to come back into the house after chasing bunny rabbits. Just open the back door and yell, “Steak” and he comes dashing. It works because he is a very clever Jack Russell Terrier, who has a formidable understanding of the english language. So much so that we’ve gotten into the habit of spelling, rather than saying, certain words. A friend cautioned us against making him food-centric, but I’ve found it very helpful over the years, especially owning a breed of dog who thinks about whether or not he wants to obey. Plus it costs us nothing. I simply cut up the scraps leftover from any meat dinner we have and pop those morsels into a bag we store in the freezer. Oliver knows he’ll get a frozen tidbit if he comes running at the “S” word.

Oliver coming home for steak

This week I was tickled to come across the most un-complicated cake ever. One of those oh so simple recipes that I somehow missed when Marian Burros first published it in the NYT thirty plus years ago, but which thankfully circled around and around, ultimately finding me again through a news feed. If you have the ingredients on hand you can pop it into the oven in less than ten minutes. An hour later you have the perfect Friday afternoon plum tea cake. Which can then morph into Saturday morning breakfast before you head out to the Farmer’s Market. Or turn into a late night snack as you finish your homework.

Fresh out of the oven italian plum cake Continue reading

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Twisting Together – Blueberry Corn Muffins

It started with a dry wall screw in my tire.

The cause of my low tire pressure warning light

Actually let me back up. This recipe really started with me getting in my car the other day to go grocery shopping then seeing a light on the dashboard I hadn’t seen before. Some weird symbol I had to flip through my owner’s manual to figure out – which turned out to mean low tire pressure. And even though my car is computer enough to tell me that salient fact, it isn’t clever enough to tell me which tire. So I drove to the grocery store via our favorite garage – Fisher’s. They were able to figure out which tire it was, and my mechanic Jeff was able to take care of it right away, but he needed 20-30 minutes.

low tire pressure light

So I trotted across the street to Jerry’s Place, another South Deerfield institution and ordered a grilled blueberry muffin. They split a blueberry muffin in half, slather it with butter, grill it till it’s crispy golden, then top off with more butter and pop it on a plate. You can watch the butter melt into the hot muffin and know, just know, that it will be delicious. Which it was. However as I sat there nibbling bites of my muffin I thought of how I could ramp up this concept. Add a little more tooth to it.

Blueberry corn muffins for breakfast

Which is when Davis Bates came to mind. Bates is a brilliant storyteller who the kids and I would often go to see at various events, most often libraries, where he was performing. We bought his cassette tape to listen to on car rides (and what trip isn’t a car ride when you live in Whately?) and we listened and listened and listened to that tape so much and so often we finally wore it out. His stories are wonderful; and Russell, Isabelle and I could, and probably still can, speak his monologues right along with him. So what I recalled as I sat there munching on my blueberry muffin was Davis & Gramp Bates eating corn muffins up in Maine.

“I liked going for walks with my grandfather. Sometimes we’d get up early in the morning, before my parents were awake, and we’d walk down to Gilbert Brother’s Wharf and have some muffins. Corn muffins or bran muffins. Gramp would have a cup of coffee. Then we’d come back and have breakfast.”

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Clementine Cake …. Again

Sometimes you can’t stop thinking about someone, which might be labeled as passionate, obsessive, or in the worst case scenario, as stalker-ish behavior. If that’s how we think of person fixating on another person, what do we call someone who can’t stop thinking about a recipe? More specifically a cake. Obsessive, compulsive, maybe even a little dessert crazy? Whatever you call it, let’s admit it isn’t completely normal. Which pretty much describes me for the last few weeks, making the Clementine Almond Cake again, and again, and again.

If you read about the Clementine Almond cake last month and had your fill then you may want to stop reading now. Or pop over and enjoy some other food blogs like Molly Yeh or Sara & Hugh Forte or Beth Kirby. Of course if you want to follow me down the rabbit hole come along…

One of the things I wondered about with this recipe is the almond flour. I started with Bob’s Red Mill Almond Meal/Flour, which while yielding delicious results, was rather pricy (in my opinion) at $13/pound. In the weeks I’ve been testing and retesting this recipe Stop N Shop has the almond meal/flour on sale for $10/pound. Trader Joe’s has a version of almond flour with the skin still on which goes for around $6/pound. The skin off version is more delicate in both taste and looks, but the question remains if it is worth nearly twice the price?

Clementine Almond Cake with and without skin in the almond flour

According to two out of my three taste-testers (Dan our plumber, Bill our neighbor and Shawn) Continue reading

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Hit or Miss Valentine

Consistency is not my middle name, at least not when it comes to Valentine’s Day. Sometimes I make cards, often I don’t. Occasionally I’ll bake up dozens of sugar cookie hearts and elaborately decorate them à la Martha Stewart with enough red food dye to make your teeth pink for days. Then the following year(s) I find I can’t be bothered to dig out my heart-shaped cookie cutters, let alone root around in the basement for my box of food dyes. I feel like I’m the poster child for a hit or miss Valentine gal.

Anatomical knitted heart by Hilary Zaloom

My friends are not like me. They actually plan ahead for Valentine’s Day. Hilary’s Vday imagination seems to know no bounds and each year sees her creating something more fantastic than the year before from an anatomically correct knitted heart to  sculpted love token molded from the red wax covering babybel cheeses. Diane’s family celebrates with a meal of red & pink foods. The mother of one of my daughter’s friends goes to an annual Valentine card making party where dozens of people drink hot chocolate and eat fun food while chatting and crafting Vday cards like maniacs. Perhaps I need to wrangle myself an invitation to that soirée. Even Julia Child and her husband Paul sent out Valentine cards instead of Christmas greetings, well they did that because they couldn’t get it together in December, but still.

Valentine's Day card of Julia and Paul Child

This year I found the cake – a glorious cake – with which all Valentine’s Days (and many other days of the year) should be celebrated. It’s path to my oven came by way of Jessica last week on knitting night that she had found in the New York Times, which purports to be an old Sephardic recipe John Willougby got from Ruth Levy who had the cake made for her by a woman named Dawn Datso. Got that? Continue reading

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