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Skinny Focaccia

My takeaway from the latest trip to Rome – pita thin, but not flat focaccia. Chewy, spongy and delicious!

Ingredients:

  • Active Starter – 100 gr
  • Water (room temperature) – 430 gr
  • Molasses – 1 tbsp
  • Bread Flour – 512 gr
  • Salt – 10 gr (more to sprinkle on top)
  • Olive oil – 2 tbsp (more to sprinkle on top)

Directions:

  • Pour water into a big bow.
  • Add active starter
  • Add molasses, mix well
  • Add flour and salt
  • Mix all ingredients together with the spatula
  • Put in a warm place for 4-6 hours
  • Add olive oil, fold it into the dough, cover and keep in a warm place for another 8-10 hours. The dough should raise at least twice and be full of bubbles (total time depends on the room temperature)
  • Unload the raised dough onto a well oiled baking sheet (you can cover baking sheet with parchment paper)
  • Spread the dough evenly with your hands
  • Sprinkle with olive oil, rosemary, sea salt, red pepper flakes (all optional, can be any herb you like)
  • Bake in preheated to 450Ā°F for 25-30 minutes or until golden brown crust.
Put all ingredients except olive oil into big bowl
Mix well with spatula
Add olive oil and fold it into the dough
Unload proofed dough onto well oiled baking sheet

Potato Pancakes (Latkes)

Ingredients:

  • Potatos (starchy) – 4 medium Yucon Gold
  • Eggs – 2
  • Shallot or small onion (optional)- 1
  • Garlic (optional) – 2 cloves
  • Salt 1/2 tsp, pepper 1/4 tsp

Directions:

  • Peel and grind potatoes
  • Add eggs
  • Add finely chopped shallot and garlic
  • Add salt and pepper
  • Mix everything well with fork
  • Potato will release a lot of water, don’t discard it! Instead – mix it in every time you spoon your pancakes!
  • Heat non stick or stainless steel pan to little under medium high
  • Pour 2 tbsp of vegetable oil into a pan, add 1/2 butter
  • Measure pancakes with tablespoon.
  • Fry for about 3 minutes (or until golden brown) on each side.
  • Taste for salt and adjust as needed
  • Maintain heat under medium high so that the potatoes cooks through before burns outside.
  • Add oil and butter as you go
Mix the liquid in

Wonder Bread

What makes this bread wonderful is a combination of flours – bread, spelt, rye and amaranth. Makes the crumb very soft and silky and crust – thin and delicious. And VERY HEALTHY!

Ingredients:

  • 100 gr of active starter
  • Water (room temperature) – 350 gr
  • Bread flour – 350 gr
  • Whole wheat or spelt flour – 50 gr
  • Rye flour – 20 gr
  • Amaranth – 30 gr
  • Salt – 10 gr
  • Optional: seed mix (flax, sunflower, pumpkin) – 60 – 80 gr or finely chopped olives

Directions (mostly the same as here https://stellarkitchen.net/?page_id=747):

  • Pour water into a big bowl
  • Add your active starter, mix well
  • Add flour, salt and garnish (seeds or olives)
  • Mix well, cover and put in a warm place ~75 Ā°F
  • Repeat 4 foldings every 30-45 minutes (using the technique shown here: https://stellarkitchen.net/?page_id=747).
  • Let your dough sit for 3-4 hours, it should raise ~ 70%.
  • Form the bread and place to the raising basket or towel covered form ( sprinkled with flour).
  • Let it proof for another 2-3 hours, depending to your room temperature, it should raise about 20-25%.
  • Put the formed bread into the fridge for cold fermentation overnight.
  • Bake in preheated to 500 Ā°F oven in dutch oven or some over bread vessel with lid for 20 minutes
  • Remove lid, reduce temperature to 450 Ā°F and bake another 20-25 minutes till you see golden crust.
  • Remove, cool completely and enjoy
Active starter, bread, spelt, amaranth flours
Mix everything, add seeds
Initial dough
After the 1st folding
2nd foulding
3rd folding
4th folding
View from aside
In the basket
After proofing
In the dutch oven

Simple and Spicy

You can spice your meat, chicken or fish meal with this 3 ingredients condiment:

Ingredients:

  • Jalapeno (jalapeƱo) peppers
  • Garlic
  • Olive oil

Directions:

  • Grill (better) or roast peppers till skin blisters
  • Let them cool
  • Peel the skin and remove seeds
  • Finely chop peppers
  • Finely chop (almost to a paste) fresh garlic
  • Mix peppers and garlic together, add olive oil and salt
  • Optional – several drops of balsamic vinegar
Grill peppers
Peel skin
Remove seeds
Finely chop peppers
Mix with garlic
Add olive oil and salt

Real Babaganaush

Has to be with tahini, not mayonnaise, not yogurt.

Ingredients:

  • Baked or grilled eggplant
  • Tahini
  • Olive oil
  • Garlic
  • Lemon juice
  • Cilantro

Directions:

  • Grill or bake eggplant till fully cooked and soft
  • Let it cool completely, peel the skin and drain extra liquid
  • Put on the board, chop finely, put in the bowl
  • Add tahini paste, olive oil, lemon juice, smashed garlic
  • Add salt, pepper and finely chopped cilantro (optional)
  • Mix well, taste

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