Buttermilk Pancakes

Yield:

• 4 generous servings

Time:

• 10 minutes

Difficulty:

• Easy

Ingredients

• 2  cups flour (all-purpose or white whole wheat)
• 3  tablespoons sugar
• 1 ½  teaspoons baking powder
• 1 ½  teaspoons baking soda
• 1 ¼  teaspoons kosher salt
• 2 ½  cups buttermilk or yogurt
• 2  large eggs
• 3  tablespoons unsalted butter, melted [or substitute oil]
•  Vegetable, canola or coconut oil for the pan
• ¼ t vanilla extract [optional]

Instructions

1. Heat the oven to 200°F. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. 
3. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the oil or melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
4. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
5. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. 
6. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Notes:

• Works best if you let the batter sit at room temperature for 15 minutes. 
• No problem beating eggs separately; cracking eggs into mixing bowl saves cleaning an extra dish.
• Mix the dry ingredients together ahead of time and keep in pantry for a quick breakfast.
• Leftover batter keeps nicely in fridge, though won't rise as much the next day.

Variations:

• Substitute white whole wheat flour for all-purpose [our favorite]

Source: New York Times

Lobiani [Georgian Red Bean Soup]

Yield:

• 3 quarts

Time:

• 2 hours

Difficulty:

• Moderate

Ingredients

• 1 pound red beans,  soaked and drained
• 7 cups stock or broth
• 2 bay leaves
• 5 cups water
• ¼ cup olive oil
• 2 large onions, chopped
• 1 red bell pepper, cored, seeded, and chopped (optional)
• 3 large cloves garlic, minced
• Salt and black pepper to taste
• 1 T powdered dried red chiles or 1 teaspoon cayenne 
• 2 T chmeli suneli (Georgian spice mix) 
• 2 T tomato paste 
• 2 T pomegranate molasses 
• ¼ cup dry red wine (optional)
    
•  1/2 cup walnuts, chopped to desired consistency
•  1/2 cup chopped cilantro
•  1/4 cup chopped parsley

Instructions

1.  Add beans  and bay leaves to stock, and cook until tender.
2.  While beans are cooking,  saute  savory vegetables and olive oil until soft. Add spices, tomato paste,  Pomegranate molasses,and red wine, and cook another 10 minutes.
3.  Puree half of cooked beans with sautéed vegetables and water. Add back into bean pot  and simmer another 15-20 minutes until flavors are blended.
4.  Stir in walnuts, coriander, and up to 2 minced cloves additional garlic, and let stand for 10 minutes before serving.
5.  Garnish with herbs and additional walnuts to  taste.

Notes:

• Very nice served with mamaliga (Balkan polenta)  topped with cheese,  yogurt, and herbs.
• Like all bean soups, tastes better the second day.

Variations:

• 1 t cayenne is a little hot, and overshadows other spices. Use less to taste.
• For a smooth texture, grind walnuts before adding.

Source:  combined recipes from Please to the Table: The Russian Cookbook and Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Khmeli Suneli (Georgian Spice Blend)

Yield:

• About ½ cup (without the optional ingredients) 

Time:

Difficulty:

• Easy, except finding the ingredients

Ingredients

• 3 tablespoons ground blue fenugreek (or if unavailable, 2 tablespoons powdered dried fenugreek leaves plus 1 tablespoon ground fenugreek)
• 2 tablespoons ground coriander 
• 1 teaspoon powdered dried red chiles
  
  Optional or to taste:
  
• 3 tablespoons powdered dried marigold or safflower petals (Georgian saffron)
• 2 teaspoons dried dill
• 2 teaspoons dried basil
• 2 teaspoons dried mint 
• 1 teaspoon dried summer savory 
• 1 teaspoon freshly ground black pepper 
• ½ teaspoon ground celery seeds

Instructions

1. Combine the fenugreek, coriander, dried flowers, if using, chiles, and optional spices and herbs as you like in a bowl. 
2. Store in a widemouthed glass jar.

Source: Naomi Duguid, Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Sonnenblumenbrot [German Sunflower Seed Bread]

Yield:

• 1 large loaf or 2 small loaves

Time:

• 16-20 hours including overnight ferment

Difficulty:

• Moderate

Ingredients

• 130 g rye flour 
• 130 g water (50 ° C)
• 26 g rye sourdough 
• 2.6 g salt
• 100 g whole wheat flour
• 100 g of water (50 ° C)
• 26 g wheat sourdough starter
• 260 g sunflower seeds (roasted)
• 100 g of water
• 100 g wheat flour 1050
• 310 g rye flour 1370
• 10 g sunflower seed flour (roasted)
• 260 g of water (70 ° C)
• 10 g salt
• Sunflower seeds for rolling

Instructions

1. Mix the rye meal with half the amount of water and knead it vigorously in the kneading machine or by hand until the dough has sufficient binding.  Then add the remaining water, the salt and rye starter and mix to a homogeneous mass. Ripen for 12-16 hours at room temperature.
2. Mix the wheat sourdough ingredients and let it mature at room temperature for 10-14 hours.
3. Roast sunflower seeds at 180 ° C for a few minutes, allow to cool and mix with water into old dough, if using. Let it swell for 4-12 hours.
4. Knead all ingredients except old dough for 5 minutes at the lowest level and a further 5 minutes at the second stage. Then incorporate old dough (bring to room temperature first).
5. Let rest for 45 minutes at room temperature.
6. Work the dough round and long, roll into sunflower seeds and put it in a greased box shape with the bottom end down.
7. Ripen for 80-90 minutes at room temperature.
8. Bake at 350° with steam for approx. 70-80 minutes.

Notes:

• I tried mixed rye and wheat ferment together; better results to ferment separately.
• Resting dough in refrigerator for a day before forming and baking makes for a better flavor.
• 2 small loaves make a more pleasing size for this dense bread, and bake more quickly.
• Pan of hot water in the oven makes for the right amount of steam.
  

Source:  Modified from a recipe found on Plötzblog.de.

Naan

Yield:

• 6 servings

Time:

• Prep time 2 hours 30 minutes, cook time 10 minutes

Difficulty:

• Easy

Ingredients

• 3/4 cup warm water
• 1 tsp active yeast (if using fast acting, cut rise time in half)
• 1 tsp organic cane sugar
• 2 cups unbleached all-purpose flour 
• 1 tsp fine sea salt
• 3/4 tsp baking powder
• 3 Tbsp plain yogurt [either dairy or vegan]
• 2 Tbsp oil
• Fresh cilantro 
• Additional salt, oil, garlic, and herbs for garnishing as desired
  

Instructions

1. Combine warm water, yeast and sugar. Stir and set aside about 10 minutes.
2. In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
3. Add yogurt and oil to yeast mixture, and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.
4. Turn onto a floured surface and add just enough flour to gently knead for 5 turns and form into a loose ball. Place back in mixing bowl, cover and let rise for  and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for 2-4 hours. 
5. Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds  and divide into 6 pieces.  Form each piece into a loose ball, cover and let rest for 10 minutes.
6. In the meantime, begin heating a cast-iron pan and prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
7. Once the dough has rested, roll each piece into a circle or oval, dusting with flour as needed.  Working one piece at a time, brush with water and place wet-side down on the hot pan.
8. Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Flip the dough with a spatula and cook until the underside is dark brown. 
9. Repeat until all naan is cooked. Then brush with melted butter, margarine, or coconut oil, and sprinkle with herbs and sea salt (optional). Serve immediately.
10. Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.

Notes:

• I mixed all ingredients together without bothering to foam the yeast; it was fine. 
• For even cooking on bottom side, press down lightly with spatula after flipping.

Variations:

• Whole-grain: instead of all-purpose, substitute 1 cup whole wheat and 1 cup bread flour
• For garlic naan, press in minced garlic immediately after brushing with water.
• Optional flavorings to add when making dough: ¼ tsp ground cumin or curry powder, ½ tsp fenugreek leaves, 2-3 cloves of garlic, grated. 

Source: The Minimalist Baker.

Hot and Sour Soup (酸辣汤)

Yield:

• 4 servings

Time:

• 30 minutes

Difficulty:

• Moderate

Ingredients

• 1/3 cup dried shiitake mushrooms
• 1/4 cup dried woodear mushrooms
• 1/4 cup dried lily flowers
   
• 1/2 lbs (230 g) pork loin or chicken breast, cut into thin strips [optional]
• 1/2 tablespoon Shaoxing wine or dry sherry
• 1/4 teaspoon salt
• 1/2 tablespoon cornstarch
   
• 2 teaspoons minced ginger
• 2 green onions chopped, or more to taste
• 2 tablespoons Chinkiang vinegar, or more to taste
• 1 teaspoon white pepper powder (or 1/2 teaspoon for a less spicy dish)
• 6 cups water, vegetable stock, or chicken stock
• 1/2 block (8 oz / 227 g) firm tofu, cubed
• 1 tablespoon light soy sauce
• 3 tablespoons cornstarch
• 1 teaspoon salt or to taste
• 2 eggs, beaten
• 1 teaspoon sesame oil

Instructions

1. Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. 
2. Slice shiitake mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces.
3. Combine pork or chicken (if using), Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
4. Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
5. Add water or stock, ginger, and green onion into a pot and heat over medium-high heat. 
6. Add rehydrated mushrooms and lily flowers, with their soaking water, to the pot. Add tofu and bring to a simmer. 
7. Add soy sauce and turn to medium-low heat.
8. Mix the cornstarch with 1/4 cup of water in a bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup. Stir to thicken the soup.
9. Add the pork from step one into the soup, stirring several times to prevent the pork strips from sticking together. Add the salt. 
10. Slowly swirl in the beaten egg and stir well to create threads. .
11. Remove the pot from stove. Add the vinegar and pepper mixture and stir to mix well.
12. Garnish with cilantro and drizzle with sesame oil. Give it a final stir.
13. Serve hot.

Notes:

• To my taste, needs more vinegar.  Spiced chili oil is also a nice garnish.  
• Chinkiang vinegar is essential.  Do not try to substitute another vinegar.  Similarly, use white pepper, not Szechuan pepper.
• Add vinegar and pepper only after removing from heat – else the vinegar flavor diminishes and the pepper can become bitter..

Variations:

• Skip the meat if you want to create a vegetarian dish.
• Use chicken stock or vegetable stock instead of water if you are not using the dry ingredients (shiitake mushrooms, lily flowers, and wood ear mushrooms) in this recipe.
• Other nice additions include julienned bamboo shoots, napa cabbage cut into ribbons, and bok choy. 

Source: Omnivore's Cookbook.