posted
Hatrack has been helpful in the past with recipes. I am asking for your help again.
I need a good meal idea. She definitely wants Hummus (she loves the Hummus at California Pizza Kitchen), but I don't know what else to make with it. I am a novice to moderate level cook that can follow clear directions and produce some nice meals.
Any help would be greatly appreciated.
Posts: 1766 | Registered: Feb 2006
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* 1 1/2 cups (6.75 oz) unbleached bread flour * 1/2 tsp (.13 oz) salt * 1/2 tsp (.055 oz) instant yeast * 1 Tb (.75 oz) agave syrup or sugar * 1 Tb (.5 oz) vegetable oil * 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature * Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings
1. In a mixing bowl, stir together the flour, salt, yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.
I had great success using a pasta roller to make uber-thin crackers.
Posts: 4089 | Registered: Apr 2003
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posted
Falafel are easy and go well with hummus. Hummus and pitas also make a good appetizer for almost any Mediterranian dish.
Posts: 37449 | Registered: May 1999
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posted
Are you willing to spring for lamb? Because I've got a nice recipe for a mint lamb dish -- but lamb is around $10 a pound in our area, which may be more than you want to spend.
Posts: 37449 | Registered: May 1999
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posted
Souvlaki would be easy. (A mixed grill of lamb, chicken and pork? Mmm...I'm drooling. You could do tzatziki and some kind of mint chutney for dipping.)
Posts: 4287 | Registered: Mar 2005
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posted
I can't remember who I was discussing Falafel with the other day anymore. I think they were saying they'd never had it.
Something else that would be good is Tsatsiki, which is that yogurt cucumber dip. Add on a artichoke dip and the three dips with an assortment of veggies and pita should go over pretty good.
Posts: 11017 | Registered: Apr 2003
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