Archive for the ‘Breads’ Category

Rolled and cut with biscuit cutters

Rolled and cut with biscuit cutters

Carefully slide off floured spatula

Carefully slide off floured spatula

Montauk_Fat Tuesday

In my working class Polish Catholic family, the day before Ash Wednesday has always been doughnut day. Pancake day, Fat Tuesday, Mardi Gras,… pretty much all the same. Last night we had some lovely lemon doughnuts with boiled lemon icing and some holes with powdered sugar. Do not make too many of these things, they will kill you. Be sure to use fresh oil or oil that has only been used for sweets. We took care to replace the fish cake oil and wash the fry pot very well. Last night we had them with brandy, but they go great with iced cold milk and hot coffee. Good Stuff!


Allow the doughnuts to drain and cool completely before icing or dusting.

Allow the doughnuts to drain and cool completely before icing or dusting.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Lemon cake doughnuts

2 cups cake flour

2 teaspoon baking powder

1/2 teaspoon lemon zest

1 egg

7 Tablespoons sugar

6 Tablespoons milk, warm

2 1/2 Tablespoons melted butter

Combine flour and baking powder and sift, add lemon zest, reserve. Beat egg until light and frothy, slowly add sugar. Scrape bowl with spatula before slowly drizzling milk and butter into the eggs. Now add the wet to dry in one shot and mix as little as possible. The dough should be sticky and messy. Wrap in plastic wrap and refrigerate for at least two hours or overnight. To cook, remove dough from fridge and allow to rest for one hour. Roll out with large amounts of flour to 3/8 inch. Cut into desired shapes and transfer with a well floured spatula to a well floured piece of was paper. Allow cut doughnuts to rest for up to one hour before cooking, this will allow them to resist soaking up oil while cooking. Carefully slide the doughnuts into 375 degree oil with the well floured spatula. Take some care to not get too much flour into the deep fryer. Cook for 1-2 minutes on each side, flipping carefully with chopsticks or tongs. Remove to several layers of paper towel, drain one side for 15-25 seconds and then flip and allow to drain the other. Doughnuts must be completely cool to ice, but if you will be tossing them in sugar or 10x they will be tossed while still slightly warm.

Boiled lemon icing

1 egg white

1/2 cup sugar

1 teaspoon corn syrup

2 teaspoons lemon juice

pinch cream of tartar

Combine all ingredients and mix well. In a double boiler or a heat proof bowl over boiling water beat the icing well with hand mixer or whip for seven minutes, until icing firms up, comes away from sides of bowl, and begins to lose some of its volume. Remove from heat and continue to beat until icing is room temperature and stiff and airy. Spread on cooled cakes or doughnuts with a small spatula or use a pastry bag to apply. Good Stuff!



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Eat, Drink, Naan, Woman

Gobi Poori with Seared Lamb Chops

A riff on the subcontinental spread, this meal was entirely satisfying. This is the cauliflower time of year. Locally we can find purple, white and golden caulis and romanescos of all colors, also. Soups, crudites, barely cooked, we enjoy all preparations of this hearty vegetable. Gobi Poori – Cauliflower masala with fried naan. The masala recipe is simply the Aloo Gobi Chana less the potato and chickpeas and simply divine. Served with a favorite protein and cold ones! Good Stuff!

Poori – Fried Naan

Combine in a mixing bowl

1 1/8 teaspoon yeast

3 cups flour

1/2 teaspoon salt

In a mixing cup, combine

1 cup yogurt, room temperature

2 Tablespoons melted butter

1 Tablespoon water

Add wet to dry and sparingly add water as needed until a wet, but not sticky, dough forms. Knead for ten minutes. Place in a buttered bowl, cover with plastic wrap, and allow to rise until double in size in a draft free spot. We use a cold oven with the light on for a slight amount of warmth. Remove dough to a workspace and punch down, meanwhile, heat deep fryer to 350 degrees. Divide dough into eight pieces and place on a buttered cookie sheet and cover tightly. Allow to rest for ten to twelve minutes. Roll each piece out to about 1/4 inch thick with a small amount of flour. Let rest for a minute or so before very carefully laying onto the surface of the oil. The dough will sink and then rise to the surface. Cook for 90 seconds while very carefully ladling hot oil over the top, flip and continue to cook and carefully baste for 2 more minutes. Not all of your naan will puff up into airy balloons of beautiful poori. All will be delicious. Carefully monitor the temperature of the oil throughout the process. Enjoy with potato masal – Aloo Poori. Good Stuff!

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