I have a small back-log of photos that I've taken since Christmas with my new camera (thanks Max :)) and I'll post those and some recipes as soon as I figure out the picture thing. For today, I'll just tell you what I made. I decided I would try hummus today with the tahini I bought at the co-op in norther NH. I got it after our trip to the mecca of baking, King Arthur Flour (more about that later). I also made some pita bread. I made some yesterday and Max liked it so much that I made another batch today (I think today's turned out better). So, here are the recipes. Hope you give them a try and enjoy!
1 15-19 oz can chickpeas, drained and rinsed
1/2 cups water
2 tbs olive oil
2 cloves of garlic
juice of 1 lemon (or 2 if its not a juicy one)
1/2-1 tsp of salt
1-2 tsp of cumin
2 tbs tahini
- Put garlic in a food processor (or blender) and pulse until the garlic is chopped
- Put all other ingredients, except water, into the food processor. Blend until everything looks combined, it'll probably look a little dry.
- Slowly add water while blending until the mixture has a smooth, but slightly gritty, look.
- You have now made hummus, enjoy!
from Making Fresh Bread
3 cups bread flour
1-1/2 tsp salt
1 tsp superfine sugar
1 tsp active dry yeast
1 tbsp olive oil
1 scant cup lukewarm water
- Sift the flour and salt together into a bowl and whisk in the sugar and yeast. Make a well in the center and pour in the oil and water. Stir well with a wooden spoon (or your hands) until the dough begins to come together. Knead a little with your hands until it leaves the sides of the bowl. Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. Or, use the dough hook attachment of your mixer and knead for slightly less time.
- Brush (or spray) the bowl you used before with oil. Shape the dough into a ball and put it in the bowl, covering with a damp dish towel or paper towel. Let rise in a warm place for an hour when the dough has doubled in size.
- After an hour, punch down the dough (you can do this is the bowl). Divide into 6-8 pieces using a bowl scraper or butter knife. Shape each piece into a ball, put onto a cookie sheet, cover with the damp towel, and let rise for 10 minutes.
- Slightly flatten each dough ball and roll out on a lightly floured surface into an oval that is approx. 6 inches long and 1/4 inch thick. Place on a lightly flour towel (or again, a paper towel) and cover with another towel. Let all the pieces rise for another 30 minutes.
- While those are rising, preheat your oven to 450 degrees. Make sure you do this 20-30 minutes ahead so that your oven gets really hot. Put 2 cookie sheets in the oven so that they get hot too. Put pita dough onto the cookie sheets with space in between. It says bake for five minutes, but mine needed 4-5 minutes longer each time. Cook until they are lightly browned and they should puff up. Cool for about 10 minutes on a wire rack and then put them in a towel again so they stay soft. Store in a big zip-top bag for a few days.