Jun. 18th, 2017

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Found in the Spring issue of "Sift" magazine.

Socca - bread

A thick chickpea crêpe often found at street carts in the south of France, Socca is usually served with the barest of garnishes. We’ve flecked it with fresh rosemary and given it a sprinkling of olives, as you might find it from a stall on the Cote d’Azur.
Read more... )
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Spinach-Filled Lebanese Flat breads
Found in the Spring issue of "Sift" magazine.

Spinach-Filled Lebanese Flat breads

A variation of a recipe from the excellent book "Man'oushé," by Barbars Abdeni Massaad, these breads from Master Baker Jeffrey Hamelman, are rolled into rounds, filled, and folded into triangle shapes before baking.Read more... )
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Spicy Tomato-Filled Flatbreads
Found in the Spring issue of "Sift" magazine.
Spicy Tomato-Filled Flatbreads

This member of our international flatbreads collection is from Tunisia. You make a simple, unleavened dough, then roll it out and fill with a spicy tomato and pepper filling. You’ll find it’s a satisfying bread that pairs nicely with salad or soup.
Read more... )
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Tarte Flambé
Found in the Spring issue of "Sift" magazine.

Tarte Flambé
In the Alsace region of France, this pizza-like bread was born as a means of testing the heat of the wood-fired oven. If the pie baked quickly and well, the oven was ready for the hearth breads waiting to be baked.

PREP 35 mins. BAKE 13 mins. to 15 mins. TOTAL 10 hrs 50 mins.
YIELD Two 11" pies


2 1/2 cups Unbleached All-Purpose Flour
1 cup Unbleached Pastry Flour
1 teaspoon active dry or instant yeast
1 teaspoon salt
1 1/4 cups water

1/2 cup créme fraîche
1 large egg yolk
salt and pepper, to taste
pinch of ground nutmeg
8 ounces bacon, cut into 1" pieces or lardons
1 large red or white onion, thinly sliced (2 cups)
chopped chives for garnish

To make the dough:
In a large mixing bowl, combine all of the dough ingredients.

Mix and knead to make a smooth dough.

Cover the mixing bowl and let the dough rise for 1 hour.

After an hour, deflate the dough, divide it in half, and shape each half into a ball.

Return to a greased bowl, cover, and refrigerate for 1 to 2 days.

Prepare the oven:
Place a rack in the upper third of your oven with a pizza stone on it.

Preheat the oven at 500°F for 1 hour.

To make the topping: Whisk together the créme fraîche and egg yolk.

Season with salt, pepper, and a pinch of nutmeg.

In a large skillet, cook the bacon halfway, until it releases some of its fat.

Scoop out the bacon and drain on absorbent paper.

Add the onions and cook over medium heat, stirring occasionally for 5 minutes, until they soften and become translucent.

Remove from the heat, return the bacon to the pan, and set aside.

To shape and assemble the pies:

On a lightly floured surface, stretch the dough to a thickness of 3/8", leaving a 1/2"-thick rim around the outside edge.

Sprinkle a pizza peel with semolina and slide it under the dough, or put the dough on a piece of parchment.

Spread half of the cream mixture over the dough, then sprinkle with half of the bacon and onion mixture.

Repeat the stretching and assembly process with the second round of dough.

Slide the assembled pizza onto the hot stone and bake for 13 to 15 minutes, until the onions are browned and the edge of the dough is caramelized.

Remove from the oven, sprinkle with chopped chives, and serve warm.

Store any leftovers in the refrigerator, well wrapped, for several days.


Serving Size 1 slice, 83g Servings Per Batch Two 11" pies

Amount Per Serving:
Calories 192
Calories from Fat 63
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 25mg
Sodium 234mg
Total Carbohydrate 21g
Dietary Fiber 1g
Sugars 1g
Protein 10g


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