sour cream and chive fantails

 

from smitten kitchen

DOUGH
6 tablespoons (90 grams) warm water (about 115°F)
1 tablespoon (15 grams) granulated sugar
2 1/2 teaspoons active dry or instant yeast (from a 1/4-ounce or 7-gram packet)
1/2 cup (120 grams) sour cream or plain yogurt
1 large egg
4 tablespoons (60 grams) unsalted butter, melted
3 cups (390 grams) all-purpose flour
1 1/4 teaspoons fine sea salt
ASSEMBLY
4 tablespoons (60 grams) unsalted butter, melted
1 teaspoon onion powder
1/4 teaspoon garlic powder
Two pinches fine sea salt
Flour for dusting
2 tablespoons minced fresh chives, plus 1 teaspoon for garnish


1. In stand mixer bowl: whisk water, sugar, yeast and let stand for 5 minutes

2. Whisk in sour cream, egg, butter until smooth

3. Add flour and salt

4. Switch to dough hook for 1-2 minutes until it comes together (add 1 more tbsp water only if needed)

5. Reduce speed to low, let dough hook mix for 5 minutes

6. Lightly oil a bowl and transfer dough to it, cover with plastic wrap and let sit for 90-120 minutes until doubled

7. Brush muffin tin with melted butter

8. Combine onion powder, garlic powder, and a few pinches of salt in a small dish

9. Turn dough out onto floured counter, divide in half, sprinkle with flour and roll first half to 12" square

10. Brush with melted butter and sprinkle with half of onion/garlic mixture, and half of chives

11. Cut square into 6 equal strips, then stack them butter sides up and then cut crosswise into 6 equal pieces

12. Turn each stack on its side and put into muffin cup

13. Repeat with remaining half of dough

14. Separate outer layers to sort of fan outward

15. Let rise again for one hour

16. Bake at 375 for 15-20 minutes or until center of each is at 200 degrees

17. As soon as removed from oven, brush with melted butter and sprinkle with chives and flaky salt

18. Transfer rolls to rack and cool for 10 minutes

Do ahead: You can pause this recipe for an overnight chill in the fridge either after you mix the dough and before it doubles or after you put the squares into your tins. Remove from the fridge and let them come back to room temperature (and finish rising, if necessary) before continuing. If rolls are already baked, rewarm for 5 to 10 minutes in the oven (any temperature from 300°F to 400°F will be fine.)

buttermilk biscuits

From Smitten Kitchen 

2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste)
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk

Heat oven to 400 °F and cover baking sheet with parchment paper. 

Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. 

Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal

Add buttermilk and stir until large, craggy clumps form. 

Reach hands into bowl and knead mixture briefly until it just holds together.

To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). 

Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

Bake until biscuits are golden brown on top, about 12 to 15 minutes.

 
Do ahead: Biscuits are best freshly baked. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. They can be baked directly from the freezer, will just need a couple more minutes baking time.

Gabi's Pizza Dough

http://brokeassgourmet.com/articles/the-wonders-of-pizza-dough

INGREDIENTS

2.5 cups flour 

1 cup warm water 
1 packet dry active yeast 
2 tbsp sugar 
2 tbsp olive oil plus more for the bowl 
1 tsp salt 

DIRECTIONS

Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes).
Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. 

Slowly stream in the yeast mixture and add the olive oil. 

If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. 

If you're using a mixer, now is the time to switch to the dough hook. 

Knead (either by turning on your machine or by hand) for 2-3 minutes. 

Set aside in an oiled bowl, covered with a damp dish towel in a warm place (like an oven that has been turned on and then turned off and allowed to cool a bit but is still warm) for 30 minutes.
After dough has doubled in size, punch down and allow to rise for another 30 minutes (20 if you're impatient) then you can do almost ANYTHING! 

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Ingredients:

For the cookies:

· 2 1/4 cups all-purpose flour

· 1 tsp. baking soda

· 1/2 tsp. baking powder

· 1 Tbs. ground cinnamon

· 1 1/2 tsp. freshly grated nutmeg

· 1/2 tsp. salt

· 3/4 cup pumpkin puree

· 1 egg

· 2 tsp. vanilla extract

· 12 Tbs. (1 1/2 sticks) unsalted butter

· 3/4 cup firmly packed dark brown sugar

· 3/4 cup granulated sugar



Directions:

Have all the ingredients at room temperature.

Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.

To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.

Reduce the speed to low, gradually add the flour mixture and beat until just combined.
Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.


For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Tiramisu

Tiramisu (without coffee or booze)

https://cooking.nytimes.com/recipes/1018684-classic-tiramisu

INGREDIENTS
8 large egg yolks
1 cup granulated sugar, divided
1.5 cups heavy cream
2 cups mascarpone (16 ounces)

Unsweetened cocoa powder for dusting

1 package ladyfingers cookies (about 24)

1 hot chocolate

1 bar of chocolate for shaving

optional: vanilla extract

PREPARATION

Make cocoa-heavy hot chocolate and put aside to cool

In stand mixer whisk egg yolks and 1/2 cup sugar until pale yellow and tripled in value, minimum 5 minutes but probably longer

Transfer to big bowl, clean out mixer bowl

In mixer bowl, put in 1.5 cups heavy cream and another 1/2 cup sugar and whisk until soft peaks - happens VERY QUICKLY so keep an eye!

Add mascarpone and whip into soft spreadable mixture with medium peaks

Optional: add vanilla extract

Fold mascarpone mixture into egg yolk mixture

Dust bottom of 9x13 pan with cocoa powder

Dip ladyfingers quickly one at a time into hot chocolate and then lay out into pan, breaking some in half if needed to fill in open spaces

Spread mascarpone mixture on top

Dust top layer with cocoa powder

Shave chocolate on top

Cover and put in fridge at least 4 hours

Monica's Focaccia Recipe (Rome, Mr. Clood)

 

Monica’s Focaccia

Ingredients for 5 focaccia

• 715 g of pizza flour

• 560-570 g of ice water (if kneaded with a mixer) 

• 3 g of dry yeast

• 14 g of salt

• 14 g of extra virgin olive oil

Half-recipe:

• 357 g of pizza flour

• 280-285 ml of ice water

• 1.5 g of dry yeast

• 7 g of salt

• 7 g of extra virgin olive oil

Directions:

Put flour and yeast into mixing bowl with dough hook

Pour 300ml (150ml for half recipe) ice water in, mix on lowest speed for 1 minute

Switch to speed 2 for 7-8 minutes

Add salt

Add oil, run mixer til absorbed

Add remaining water (in half recipe: 135ml) very slowly – so little that you give it time to “restring” before continuing, this can take several minutes

Total kneading time is 20-30 minutes (do not let dough overheat)

Transfer dough to very large bowl

Fold dough 2-3 times, cover bowl with plastic wrap

Let dough rise for 1-3 hours until it’s doubled in size

Then put in refrigerator and let continue to rise for 24 hours (ideally 30)

Stretch dough out in plenty of flour into long loaves

Cook at about 500 degrees for 10-12 minutes

Neapolitan Pizza Dough – Easy

From mypizzacorner.com

For the dough

• Water (room temperature) – 360g (about 1.5 cups)

• Pizza Flour (00 flour) – 640g (about 4 cups)

• Salt (fine) – 14g (about 1 tsp)

• Yeast (dried or fresh) – around 0.2g to 0.5g (depending on yeast type & room temperature)

Tips:

• This recipe is for a 24 hour prove, so make pizza the night before (or, even better, 2-3 days before)

• Check out pizza dough calculator here to find out the exact amount of yeast required. This will usually be between 0.2g – 0.5g depending on the type of yeast and your room temperature.

Directions:

1. Mix all the ingredients with a dough hook in mixer bowl, starting by adding the water first. 

2. Cover the bowl with cling film and leave the dough to rest for around 1 hour 

3. Turn the dough out onto the counter and knead for around 5 minutes.

4. Place the dough back into the bowl and cover.

5. Leave the dough to prove for around 20 hours in fridge.

6. Divide the dough into 4 equal parts (250g each) using some kitchen scales and a knife (or dough scraper). Ball dough.

7. Place each dough ball into a small bowl and cover. Alternatively, use a large tupperware container with a lid.

8. Leave the dough balls to prove again for about 4-6 hours, or 1-2 days more in fridge.

Neapolitan Pizza Dough Recipe – Complex

 https://glebekitchen.com/neapolitan-pizza-dough/

Ingredients

• 369 grams Italian 0 or 00 flour 

• 236 grams cold (refrigerated) water

• 10 grams salt

• Sourdough starter or dry yeast – quantity based on temperature (in our garage, .07g)

Using instant dry yeast

• For our garage temperature (64 degrees) use .07 grams of yeast

• Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually. 

• Add the salt.

Make the dough

• Turn your stand mixer with dough hook on to its lowest setting. Mix for about a minute and a half. Add the remaining flour.

• Continue mixing until the timer goes off (six minutes). Look at your dough. If it’s one cohesive ball, it’s good to go. If not, run your mixer for another minute or so.

• Remove the dough from the mixing bowl. Knead manually 25-30 times.

• Cover and let rest for 12 minutes. Use a timer.

• After 12 minutes, do 2-3 slap and folds. That’s described in the text above. 

• Cover and let rest another 12 minutes or so. Set a timer so you don’t forget.

• After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature (for deciding yeast amounts). Let the dough sit for around 24 hours.

• After 24 hours ball the dough. Use your scale to help you divide the dough. I shoot for around 307 grams. 

• Place it into round Tupperware containers. Let sit another 24 hours.

• When you are ready to cook, open the dough. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.

Paul Hollywood's British Scones

Paul Hollywood’s Scones

Video how-to

(slowed down video)

 

Ingredients

• 450g strong white flour (about 2.75 cups), plus a little extra (50g?) for rolling out

• 80g softened butter, plus a little extra to grease the baking tray (about 6 tbsp)

• 80g caster sugar (a little over 1/3 cup)

• 2 free-range eggs

• 5 tsp baking powder

• 250ml milk or cream

• 1 free-range egg, beaten with a little salt (for glazing)

To serve: butter, jam, clotted cream

Method

1. Preheat the oven to 400 (425 without fan)

2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).

3. Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.

4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.

5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)

6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.

7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.

8. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.

9. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.

10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.

11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)

12. Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.

13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

Clotted Cream

https://www.curiouscuisiniere.com/clotted-cream/

To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
Yield: 1 cup

Ingredients
1 pint (2 cups) heavy cream (not ultra-pasteurized)

Instructions

Day 1

• Preheat your oven to 170-180F.
• Pour the cream into a shallow casserole dish or glass baking dish: 9x9 is ideal (don't do 9x13, too shallow). The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.
• Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2

• After heating for 12 hours, the cream will develop a skin. 
• Carefully remove the dish from the oven and let it cool to room temperature. 
• Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3

• After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
• Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
• Store the clotted cream in a sealed container in the refrigerator for up to two weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)

Homemade Cavatelli Pasta

Pasta Ingredients:

- semolina flour

- all-purpose flour

- salt

- water

Pasta Dough Directions:

Use a ratio of about 2:1 semolina:all-purpose

Mix about 1.5 cups semolina flour and .5 cups all-purpose flour in large bowl

Add sprinkle of salt, mix together well

Create well in center and add water (.5 cup? keep adding until dough just holds together)

Knead dough very well for 5 minutes

Wrap in plastic and let dough rest for an hour or more ideally

Roll Pasta:

Divide dough into smaller balls

Roll one ball at a time into a snake into about the width of a pinky finger

Cut rope into pieces like .5" long

Roll each piece onto a gnocchi board to curl

Put pieces of rolled pasta onto a baking pan sprinkled with semolina flour

Allow to dry for a bit

Cook Pasta:

Boil water with salt

Cook for about 4-5 minutes (or more) until cavatelli float

Homemade Fettuccine Pasta

https://cooking.nytimes.com/recipes/1014586-basic-dough-for-fresh-egg-pasta

INGREDIENTS

2 cups all-purpose flour
¼ teaspoon salt
2 large eggs plus 2 egg yolks, beaten
(optional: semolina or rice flour, for dusting if needed)

PREP DOUGH

Put flour and salt in a mixing bowl. 

Add eggs and yolks, and mix paddle attachment in stand mixer for a minute or so (or with hands or wooden spoon) 

If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
Turn dough out onto a board and knead to form a ball. 

Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).

ROLL PASTA
Divide dough into 4 pieces

Knead each piece until smooth

Run through pasta machine a few times but then let dough rest a bit before continuing (5 minutes)

Then continue running dough through machine until thin

Run through pasta slicer (fettucine, etc)

Hang to dry

COOK PASTA

SALT water

Boil pasta for 1.5 minutes

Quickly toss with some pasta water, butter, and parmesan

Basic Chocolate Buttercream

Ingredients:

2 ounces unsweetened chocolate, melted and cooled
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
Pinch of fine sea salt (optional)
1 tablespoons cream or whole milk
1/2 teaspoon vanilla extract

Directions: 

• Place frosting ingredients in a food processor and run machine to to mix. 
• Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. 
• Scoop the frosting onto the cooled chocolate cake and swirl it around. 
• Finish with rainbow sprinkles

I Want Chocolate chocolate cake

 

I Want Chocolate chocolate cake by Smitten Kitchen

Yield: 1 generously frosted 8×8-inch cake, which we cut into 16 small squares.
Could also yield: 1 generously frosted 8-inch or 9-inch round cake, 12 very generously frosted cupcakes, or it could be doubled and baked in a 9×13-inch pan. Could also be scaled and stacked as a birthday cake.

Cake
6 tablespoons unsalted butter, at room temperature
3/4 cup brown sugar
2 tablespoons sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup Dutch cocoa powder
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt

Frosting
2 ounces unsweetened chocolate, melted and cooled
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
Pinch of fine sea salt (optional)
1 tablespoons cream or whole milk
1/2 teaspoon vanilla extract

Make the cake: 

• Heat oven to 350°F (175°c).
• Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. 
• In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. 
• Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. 
• Scrape the bowl down well and don’t worry if the batter looks uneven. 
• Place your flour, cocoa, baking soda, baking powder and salt in a sifter and shake it over the batter bowl. 
• Stir on low until just combined; scrape down bowl a final time. 
• Scoop batter into prepared pan and smooth flat. 
• Bake for 30-40 minutes (for me usually closer to 40), until a toothpick inserted into the center comes out clean. 
• Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. 

Make the frosting: 

• Place frosting ingredients in a food processor and run machine to to mix. 
• Scrape down bowl then process for another 1 to 2 minutes just until smooth and somewhat fluffed - don't overbeat, it will soupify!
• Scoop the frosting onto the cooled chocolate cake and swirl it around. 
• Finish with rainbow sprinkles

Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out.