So, in experimenting in school, I came up with a tasty bread i think you’ll all like. Let me share it now…
Sun-Dried Tomato & Garlic Bread
8.5 oz bread Flour
8.5 fl oz water
pinch of dry yeast
2 lb 3.5 oz bread flour
1/3 oz instant dry yeast
3/4 fl oz water
1 1/4 oz sugar
1 1/4 oz butter
3/4 oz salt
dash of freshly ground pepper
1 oz garlic, minced
1/3 oz fresh basil, chopped roughly
9 oz jarred sun dried tomatoes, drained and chopped roughly
Start by mixing the poolish together until mixed together and cover with plastic wrap. Set in a warm, dry place for 12 hours and do NOT touch it. it will foam up and then begin to recede back down at this point.
For final dough, whisk the yeast into the water to start it blooming first off. Then measure ingredients, and start with the flour in the mixer first. Add to the flour the remaining ingredients and poolish, then mix on low speed for 3 minutes with the hook attachment. Switch to medium speed for 5 minutes with the hook to finish mixing the dough, then turn out onto the floured counter.
Cover and bulk ferment for 45 minutes. Fold gently by hand, then recover for another 30 minutes. Using your scale, scale the dough into 1 lb 4 oz and tighten the dough into rounds. Cover and let rest for 15 minutes.
Set the rounds on a baking sheet with parchment paper and score the top with three lines across the top. If you have a proofer, proof the dough for 30 minutes or until the dough has grown in size. (Side note, if you do NOT have a proofer, set up a cake ban on the bottom rack of your oven with warm water. Then turn the oven on to it’s lightest setting – hopefully 80-90 F. Then proof for 20-30 minutes, pull out the loaves and the pan, and preheat oven for baking.)
Bake at 435 F/ 224 C for 20-25 minutes, then pull out and let cool for 10 minutes before slicing and eating.
This makes three to four loaves, depending on how the dough rose before final division. I hope you all enjoy this tasty bread, and until next time, Shalom and Good Cooking!
I am deeply saddened by all the deaths that have happened from the terrorist attacks on India, not just the Jewish deaths. In a world filled with hate and violence, I look to a world with peace and love, myself. It is sad that some are still using violence to try to force people into their way of thinking, really.
In reality, I look towards such people as Queen Rania of Jordan and Barack Obama as new leaders in this brave new world… Leaders who are trying to use the new technologies to help preach peace and understanding across the globe.
You know, someone once asked me who I thought the Messiah was, or when they might come. I thought about it, then explained that I personally don’t see the Messiah as a person. I see it as a time when all the people of the world grow sick of the hate, the violence, the pain, and the death… When we all stand up as once voice and scream, “ENOUGH!” and just stop it. With Leaders like Queen Rania and Obama in the world, I pray to G-d that someday, my dream for the planet may become a reality.
It may not be exactally how it is written in Torah, but it is a thing that I’d like to see most of all. And, all it would take is for people to just finally stand up and change for themselves. Stop hating other people for being different, stop creating violence and greed, help ease the pain of those poorer around you, loving your family and friends and treating them with respect… It wouldn’t be an overnight change, but eventually the hate and ignorance could be swept out of humanity.
But anyhow, enough rambling. Food pictures coming after shabbat!
So, Thanksgiving is next week, and I already have a dinner menu planned:
Garlic Mashed Red Potatoes
Spinach and Cranberry Salad
Hawaiian Sweet Bread Dinner Rolls
Baked Sweet Potato Slices
Zesty White Wine Grean Beans
Pumpkin Pie (parve)
I think it’s going to be a good meal, myself! So, I have a lot of things I’m looking into, once graduating from school. One thing I’m looking into is finding a economy van of some sort. Since I’ll likely be doing some catering on the side no matter WHAT I do (If i don’t just say, ‘Fuck it!’ & just cater full time…), I will need the van for delivery. Of course, on top of that, I will also have to be working in a KOSHER Grade A kitchen & have Catering Insurance. Oy, vey… So much work! But, in the end, maybe my idea will come to a fruition…
You see, something that frustrates me to no end is that a lot of the premade and/or catered kosher food I’ve eaten just tastes… Horrible! It’s like most Kosher business people seem to think, ‘Eh… It’s Kosher. They’ll buy it!’. This is a major problem I’ve always had, and one of the reasons i started RK in the first place.
My ULTIMATE goal would be to get together with a culinary chef, if possible, and the two of us work together to turn Kosher food in SoCal on its ear. Think about it… Fine gourmet dishes, melt in your mouth pastries and breads, and wedding cakes that taste as good as they look… All from a pair of renegades doing what they love. I personally think it’d go over very well.
On Monday night, I was at the monthly meeting for Chefs De Cuisine, one of the two American Culinary Federation groups in San Diego (And yes, I am trying to become a member of both the ACF & Chefs De Cuisine pretty damn quick!), and had a really good talk with one of the chefs there. It was amazing to hear from other culinary people that they, also, see the lack of taste in many of the catered or pre-packaged Kosher dishes out there. And true, one of them CAN be hired to do a kosher meal, but then they have to pay a Rabbi to come kosher the kitchen. So if a Kosher catering company started up that focused on JUST kosher catering WITH attention to taste and style… Yeah, it might do quite well.
Of course, I still would eventually love to also do a full bakery/coffee house that happens to be Kosher, as well. IMO, the best place for something like that would be in North County San Diego, likely in UTC, La Jolla, or the like. If i could afford the rent, i think it’d go over VERY well. In UTC, I’d get the college traffic, as well, so it would be a bonus. But, that’s a while away, to be honest… Right now, I’m focusing more on actually getting better at my future career and craft, and focusing on the future. Until next time, Shalom and Good Cooking!
This site has become my latest addiction. It’s a big networking site that helps San Diego’s Jews stay in touch! I’m sure eventually it’ll be for ALL Jews, but for now it’s nice to be meeting all these othr San Diego Jews.
Speaking of that, last night I met a LOT of good people at the Jewish Chamber of Commerce meeting. It was nice to hang wih the tribe, have good sushi, and make connections. Also, Chef Sahrab made me make up loaves of challah to take with me, so I did. And buy, did they go fast! Lots of people snatched up the challah, and with each one I gave a card. Kind of my little business/calling card, so to speak. It was all in all, a very fun night! I’ll post more later, I just wanted to pimp Jmix & let you all know how the meeting went! More recipes soon, so Shalom and Good Cooking!
So, I have been busy, busy, busy! Notice no posts for a LONG time? Well, that’s because I’vebeen in culinary school to become a pastry chef! I wanted to pop on and let you all know how I’ve been doing. Yesterday, I was in my FIRST chef competition. It was just a competition to guess mystery ingredients by smell, touch, and taste… But I won! Here’s a picture of me being presented as the winner.
So, I’m going to start sharing pictures of work I do in culinary school, and letting everyone enjoy them. I’ll also be competing in Feb. in my NEXT competition, where I’ll likely be doing cake decorating. I’ll definently be posting pictures of that cake!
In the business side of things, I’m starting to contact kosher bakeries and markets up and down the west coast to research possible jobs for when I graduate. My goal, as those who read my blog know, is to update kosher cuisine. I enjoy baking, and I want to make that my focus. YEARS down the road, I may decide to even become a master chef of kosher baking, who knows?
But, in the end, I want to do what makes ME happy. And that will be bringing fancy breads, pastries, cakes, and desserts to my community – Just 100% Kosher! Anyhow, I thank you all for reading, and I’ll keep you updated on my progress!
Happy Free pancake Day! I’ll post more later, but for now, enjoy your free pancakes! And feel free to donate to charity! Shalom and Good Cooking!
So today I’d like to explore coffee. Coffee is a passion of mine, and it is something that I love to find ‘new’ twists to. This week, I thought I’d explain how to make Turkish Coffee. This is surprisingly easy to do at home with your favorite ground coffee.
Your Favorite Coffee
3 Tablespoons Cardamom
2 Tablespoons Ground Cloves
Start by preparing your coffee as you normally would, but add an extra scoop or two to make it strong.
Put the cardamom and cloves on the coffee and stir in.
Brew as normal and enjoy.
Now, the spices add a unique touch to this, and the flavor of the coffee will remain dancing on your lips for several hours. Ingenious how folks in the middle east can come up with such ideas! Trust me, i think you’ll all enjoy this coffee! Anyhow, until next time, Shalom and Good Cooking!
And welcome! First, i wanted to share that Citizen Voices is supposed to go live today. Here’s your chance to start seeing my thoughts on political matters, not just food! Next, I wanted to share this cute video which was done by a friend of a friend of my aunt, if that makes any sense? Really cute, since I want a Vespa so much! For today’s recipe, I wanted to look over an old recipe my neighbors, and then my mom, used to make EVERY summer when cucumbers were in season. I think I got the recipe as close to theirs as I can, but… It’s my own twist.
8 Cups Cucumbers, Sliced Thinly
1 Medium Sweet Onion, Sliced and Halved Twice
1 Cup Apple Cider Vinegar
2 Cups White Sugar
5 1/2 Teaspoons Salt
Mix and Serve.
Serving Size 162 g
Calories from Fat 1
Total Fat 0.1g
Total Carbohydrates 45.5g
Dietary Fiber 0.6g
There we go! I hope you enjoy this recipe as much as I do! It’s very refreshing! Also, a reminder that THIS WEEK is the Torah portion where Torah was given over! Enjoy! Until next time, Shalom and Good Cooking!
Here we go, another week & another article! As you can see from the picture above, the food of this week is melts! Mmmmmmm, melts are so, so good… Let’s start with a basic treat I like to cook up. We start with a bagel, and spread the top with LOTS of smear (Cream cheese). Then we slice our favorite pepper up, and sprinkle that on top. Finally, toast the bagel halves for about 2-3 minutes in a toaster oven, or just microwave for the same time. Mmm, this is so damn good! Great way to wake yourself up, I bet! Next up is tuna melts. Damn, are they good! Let’s do this one up recipe-style:
1 can tuna
1 dab brown mustard
1 dab relish
1 dab minced garlic
1 dab minced onions
1/4 cup mayo
Mix all but the cheese together & spread on slices of bread.
Top with cheese, then bake for 5-10 minutes in a 350 F oven.
Take out, let cool for a minute, and serve.
Mmmmmmm, this is a dish best served on a cool night when there’s no tomato soup in the house. Its a delicious dinner, and another favorite of mine. Now, before I scoot, I wanted you all to know that Wednesday night, your favorite Kosher blogger starts his culinary schooling. YES! By the end of may, I’ll be a Pastry Chef! Wanna Donate? Hit me up!
Yes, the ‘Send Renegade Kosher Thru Culinary School’ fund is alive. Help me out, and let’s bring more awesome food to you, my readers! Until next time, Shalom, and Good Cooking!