Tag Archives: Molly Yeh

My Favorite Shared Meal & Give Away

Today is Maundy Thursday, which means tonight was my favorite church service of the year – probably due in large part to the fact it involves a shared meal.

Maundy Thursday service

Several years ago our rector started a Maundy Thursday service she called a Journey to Cavalry. We begin outside the church and “travel” inside, stopping for hand washing (I know foot washing is traditional, but…), followed by an agape meal, the eucharist, and finally ending up in the “Garden of Gethsemane” which has been set up in the parlors. Different members of the congregation take turns in the garden, praying and staying up all night.

Agape meal

When we started this tradition the agape meal consisted of us milling around a small table sharing the food with each other. We still share the food, however as the service has grown we’ve added tables down the center isle of the church and more radiating into the transepts. Various parishioners provide the colorful tablecloths and china, and this year my husband added dozens of red oak candle holders which he made. We filled the candle holders with votives and candles left over from All Saints day and the midnight Christmas mass. Remembering, reusing, recycling, followed by rejoicing on Easter Sunday.

For those of you who have not been to an agape meal it is a shared feast, connected to, but separate from the eucharist. Ours features grapes, cheeses, nuts, dried fruits, olives, matzoh, pita, and hummus. While most of the items are simply purchased at the store this year I made a  big batch of Molly Yeh’s hummus. The chick peas simmered as I sanded the edges of the candle holders. After loading up the car with bowls, candle holders, and groceries I popped back into the kitchen to finish the hummus. It’s ridiculously easy – once you’ve drained the warm chick peas, they get zapped in the food processor with tahini, fresh lemon juice, salt, and some water. A few minutes later the hummus is ready for a drizzle of olive oil and some sprinkled parsley. Then comes the hardest part – you have to pack up the warm hummus. I know you’re quirking your eyebrow. Trust me – if you’ve never had warm, homemade hummus you won’t understand, but I can tell you it is the best thing ever and now you know!

Homemade hummus

Yeh serves her warm hummus with pita, which I wrote about here. I agree warm hummus and fresh pita are a dynamic duo, but it’s also pretty great just by the spoonful!

Maundy Thursday Hummus

1 cup chick peas, soaked overnight*

Generous pinch of baking soda

1/3 cup tahini

1-2 Tablespoons fresh lemon juice

3/4 + teaspoons salt

3-6 Tablespoons cold water

Olive oil (optional)

Chopped parsley (optional)

Drain the soaked chick peas and cover them  in cold water by 3-4 inches. Add the baking soda and bring to a boil. Once they are rolling along you may need to skim off any foam that rises to the top. I usually drop them down to a simmer at this point. It will take 1 1/2 – 2 1/2 hours for them to soften depending on your stove and chick peas.

Drain off the cooking liquid and place them into a food processor, along with the tahini, lemon juice, salt and some of the cold water. Zap until smooth 2-3 minutes. Taste and adjust the seasonings accordingly.

*If you forget to soak the chick peas you’ll just need to boil them a bit longer.

Red Oak Candle Holder Give Away

Red oak candle holders

What's left after drilling 100 candle holders

WorkableWoods red oak candle holder

Shawn made loads of the red oak candle holders so we thought it would be nice to give away a pair. To enter simply leave a comment about hummus or your favorite shared meal or just say “I’m in” in the comment section below by midnight April 17th EST (comments on my social media sites don’t count). We’ll pick one winner at random.

Easter flowers

This delightful flower arrangement outside the doors of St. John’s was done by Susan Roy.

Wishing you all a joyous Easter or Passover or Spring!

 

Update: Congratulations to Sue K. who is the lucky winner of the red oak candle holders!

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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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Afternoon Tea

It’s fall, my favorite time of year. With the glorious blow-out of leaf colors it’s as if Mother Nature wants to give us one last hurrah before we enter the quiet time of late fall which then slides into winter.

Fall in the Pioneer Valley

I’ve loved waking up to misty mornings where you could barely see down the hill or cotton candy sunrises. Loved taking Oliver for walks as the leaves drifted down around us. Well okay, the ticks sucked, and there sure were a lot of them this year, but the leaves have been stupendous. I was even happy to watch the colors dampened down from bright reds and yellows to russets and burnt umbre.

Fall mornings

Fall walks

Fall colors starting to quiet down

The other night there was a frost advisory so I grabbed a flashlight and went out to pick the last of my mint. Bundled and tied, I hung it on a drawer pull to dry a save as a last vestige of summer. Then today it snowed. Seriously. October twenty–seventh. So when better to sip a cup of summer than during a weirdly early snowstorm.

Snow in October

Steeping a cup of home grown mint tea Continue reading

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