- Created: Monday, 05 September 2016 15:36
These Baguettes are based on the recipe called “Pain a láncienne” (pardon my French) from the book “The breadmaker’s apprentice. Contrary to what the name suggests the method of preperation has been invented rather recently (not sure when exactly but certainly not ‘A láncienne’). The trick is in letting the dough sit over night in the refrigirator with barely any fermentation done. This lets the bread enzimes do their thing undisturbed (thier thing being turning much of the starch into sugars), and only then allows the awakening yeast to start fermenting (once placed in room temperature).
Another part of the trick is very carful handling of this extra soft/gooie dough so as to not let any of the proofing gas escape before baking. I love the coloring of the crust (the result of the extra enzime work and abundance of sugar in the dough) and the flavor in magnificant. My only lesson for the next batch is to form larger loafs so the end result is not too slender like the one I got this first attemp.
One of the greatest versions of dough-stuffed-with-something is the Japanese Gyoza. A delicate seasoning that includes Sake, sugar, Oyster sauce and many other ingredients and a unique cooking method that fries the bottom while keeping the top slightly sticky make this appetizer highly addictive. Gyozas are not that hard to make but they require some preparation, especially if you are making the dough yourself. They also require purchasing some special ingredients you may not have a use for once you’re done. But if you are a real foodie it never hurts to have some special ingredients lying around for when you are feeling creative.
Vietnamese spring rolls
I first came across these spring rolls in Berlin (where Vietnamese restaurants are quit common) and was surprised at how different they were than the typical Chinese deep-fried eggrolls. Unlike the Chinese version these rolls are fresh, light and almost entirely raw. They are served at the beginning of the meal with a light fish-sauce based dip and are so refreshing and airy they feel like you just had a fresh salad.
There are quit a lot of variations to this recipe and you can feel free to change the ingredients according to availability and personal taste. For example, you can use Basil instead of the mint leaves, green cabage instead of lettuce, add carrot sticks, asparagus or other vegetables and so on. the important thing is to keep the principal of lightness and freshness.
grilled butterfly chicken with thyme, lime and garlic
This recipe is originally by chef Boby Flay from Iron Chef. I took the liberty to make some minor changes but the essence and credit go to him. This is one of these recipes you probably won’t choose if you want to super impress someone (people rarely choose chicken for that) but still deserves admiration for being able to make chicken taste a bit better than, well, than chicken.
The secret to this recipe is the butterflying/deboning of the chiken that enables the marinade to penetrate every hidden corner on the chicken, and also contributes to an even grilling,