BURGENLÄNDISCHE SALZSTANGERL (SALT STICKS FROM BURGENLAND/AUSTRIA)

BURGENLÄNDISCHE SALZSTANGERL

Incredients:

1 cup tepid water
1/2 cup tepid milk
1 tbsp instant yeast
3 1/4 cup King Arthur all purpose or bread flour
egg wash made by beating 1 egg white with 1 tablespoon water
sea salt
caraway seeds

Equipment:
Baking stone or rimless baking sheet
cast-iron skillet
bench scraper or chef's knife
Rolling Pin (If not available, an empty straight wine bottle will do)
parchment paper
plastic wrap


Pour the water into the bowl of a stand mixer. Add the yeast, flour, and salt, and stir with a rubber spatula just until all the water and milk is absorbed and a dry, clumpy dough forms. Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water/milk mix.


Use the dough hook of a stand mixer and mix the dough on low speed (2 on a KitchenAid mixer) for 8 to 10 minutes. 


Transfer the dough to a lightly oiled, clear, 2-quart, straight-sided container with a lid. With masking tape, mark the spot on the container where the dough will be once it has increased 1½ times in volume. Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes. It will increase by about 25 percent.


Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container. Pat it gently into a rectangle, about 6 by 8 inches, and fold it into thirds like a business letter. With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1 inch. Quickly slide both hands under the dough and flip it over so the folds are underneath. Slip it back into the container, pushing it down to fit. Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark, 45 minutes.


About 45 minutes before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Preheat the oven to 450 degrees. If you are baking the breads on a baking sheet, it’s only necessary to preheat the oven about 20 minutes before baking.


Lightly dust your work surface with flour. Uncover the dough and turn it out onto the work surface. With a bench scraper or chef’s knife, cut the dough into 3 equal pieces and form a ball with each one. Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap. Let them relax on the counter for 10 minutes.


With a rolling pin roll out each ball into an 6"-8" round, cut into 8 triangles and roll each triangle from the long side towards the pointy edge.


Brush sticks with egg wash and sprinkle with kosher salt and caraway seeds. When done cover with plastic wrap and let stand for another 30 -45 minutes.


Slide the salt sticks, still on the parchment, onto the hot baking stone or rimless baking sheet.

Place ½ cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam. Bake the sticks until caramel-colored, 15 to 20 minutes.

Slide the peel or baking sheet under the parchment paper to remove the Sticks from the oven. Slide them, still on the parchment paper, onto a wire rack to cool. Eat them warm or at room temperature. Freeze leftover baguettes in resealable plastic bags for up to 1 month.


Instead of caraway seed and salt, use sesame seeds or sunflower seeds.

SPINACH PASTA WITH SHRIMP, MARINATED ARTICHOKE HEARTS IN A CURRY SAUCE

(Serves 2)

Peter's Pasta with a Twist! This is one of the easiest recipes ever and takes only a few minutes.

12 deveined Shrimp (large/jumbo) approx. 20 per lb without the shell and the tale and cut in half if too big 

... Or if you can get your hands on Laughing Bird fresh Caribbean White Shrimp (small approx. 40 per lb) - they are the best!!!

1/2 lb. Spinach or plain Spaghetti or Fettuccine 

1 jar Roland’s marinated Artichoke Hearts    
Patak’s or any other mild or hot curry paste
Cherry Tomatoes cut in half
Optional: 2 handful fresh Spinach leaves

Heavy Cream or Crème Frâiche

Olive Oil
Parsley

Dry white Wine (optional)
Lemon juice
Salt and Fresh ground Pepper

Add a splash of olive oil or any other neutral oil into your cooking dish, heat up and add 2 tablespoon of the Curry Paste and a little freshly ground pepper and let cook for a few seconds until you can smell the flavor developing. Add white Wine (1/2 cup) or a splash of lemon juice and the Artichoke hearts including the juice (if too big cut in half) and simmer for 5 minutes over medium heat.

In the meantime boil Water for the Pasta and  add Olive Oil and Salt. Cook Pasta and when

almost al dente (sticky to the bite) stop cooking, strain and set aside.

Add shrimp to the sauce and cook until pink (2-3 minutes) and finish with 1/2 cup Heavy Cream or 3 tablespoon Crème Frâiche. 


Place the Pasta into a large bowl and ladle the sauce over the pasta, mix well.

Sprinkle parmigano, parsley and the tomato halves over the Pasta.

Serve immediately.

BUON APPETITO !

CURRY PASTE

BASIC INDIAN CURRY PASTE

2-4 (depending how big they are) green or red chilis (I normally use Jalapeño or Serrano)
1 onion or shallot (medium)
4 garlic cloves
2 inch fresh ginger, peeled and sliced
2 lemon grass, fresh white part only sliced  or 2 tsp dried lemon grass
1 1/4 tsp turmeric
2 tsp coriander powder
2 tsp garam masala
2 tsp cumin powder
2 tbsp vegetable oil
pinch of salt and a little fresh pepper
2 tbsp lemon or lime juice

Just cut up the larger items into smaller cubes, put in a blender until you have a nice soft paste. If you think the paste is still to thick, just add a little more of the oil. This paste will keep refrigerated up to a month, may also be frozen.

SPINACH PASTA - HOME MADE!

  

SPINACH FETTUCCINE

(makes about 1 1/4 lb pasta)

10 oz. Fresh or frozen spinach

1 tablespoon water

1 tablespoon olive oil

4 eggs

4 cups sifted all-purpose flour

1/2 teaspoon salt

Boil spinach for one minute in little water, drain and put into ice bath for 3 minutes

Drain and wring out all water until spinach feels very dry. Finely chop spinach usind a food grinder attachment, food processor or blender.

Place chopped spinach, water, oil, eggs, salt  and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

Peter’s Shrimp, Artichoke, Curry Sauce is perfect with this pasta! (See Peter’s Penne with a twist!)

 

 

PARISIAN DAILY BREAD

     BAGUETTE

Ingredients:

1 1/2 cups tepid water (70 to 78 degrees)

2 tsp.instant yeast

3 1/4 cups unbleached all-purpose flour

1 1/2 tsp. sea salt or kosher salt

Pour the water into the bowl of a stand mixer. Add the yeast, flour, and salt, and stir with a rubber spatula just until all the water is absorbed and a dry, clumpy dough forms. Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water.

Use the dough hook of a stand mixer and mix the dough on low speed (2 on a Kitchen Aid mixer) for 8 to 10 minutes until it is very smooth and springy.

Transfer the dough to a lightly oiled, clear, 2-quart, straight-sided container with a lid. With masking tape, mark the spot on the container where the dough will be once it has increased 1 1/2 times in volume. Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes. It will increase by about 25 percent.

Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container. Pat it gently into a rectangle, about 6 by 8 inches, and fold it into thirds like a business letter. With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1 inch. Quickly slide both hands under the dough and flip it over so the folds are underneath. Slip it back into the container, pushing it down to fit. Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark, 45 minutes.

About 1 hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Preheat the oven to 450 degrees. (If you are baking the breads on a baking sheet, it’s only necessary to preheat the oven about 20 minutes before baking.)

Lightly dust your work surface with flour. Uncover the dough and turn it out onto the work surface. With a bench scraper or chef’s knife, cut the dough into 3 equal pieces. Gently pat each piece into a rough rectangle and fold it in half. Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap. Let them relax on the counter for 10 minutes.

Cover a baker’s peel or rimless baking sheet with parchment paper and lightly dust with flour. Set aside. On a lightly floured work surface, pat the dough into a rough rectangle measuring about 3 by 5 inches. With the longer side facing you, fold the top of the dough down about one-third of the way toward the center. With the heel of your hand, press along the seam using firm but gentle pressure. Fold the bottom of the dough about one-third of the way toward the center and seal the seam firmly. Fold this skinny rectangle in half, bringing the top edge down to meet the bottom edge. Working from right to left, cup your hand over the log of dough and press the heel of your hand down firmly to seal the seam. Dust the work surface with additional flour to prevent the dough from sticking.

To stretch the log, place your hands together, palms down, over the middle of the log. Using light, even pressure, roll the log back and forth as you spread your hands apart. Repeat 3 or 4 times until the log is the desired length, about 14 inches long. Leave the ends rounded.

Place the baguettes on the parchment, seam sides down, about 2 inches apart. Lift the parchment between the loaves, making pleats and drawing the loaves together. Tightly roll two kitchen towels and slip them under the parchment paper on the sides of the two outer loaves to support and cradle the baguettes. Lightly dust the tops of the baguettes with flour and gently drape them with plastic wrap. Let the loaves stand at room temperature for 30 to 40 minutes. They will increase about 1 1/2 times in size.

Uncover the loaves, take away the towels, and stretch the parchment paper out so it is flat and the loaves are separated. Score each baguette with a single-edge razor blade or a serrated knife. Starting from the tip, angle the blade 45 degrees to make 3 slashes about 3 inches long and 1/2 inch deep.

Slide the loaves, still on the parchment, onto the hot baking stone or rimless baking sheet.

Place 1/2 cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam. Bake the baguettes until caramel-colored, 15 to 20 minutes.

Slide the peel or baking sheet under the parchment paper to remove the loaves from the oven. Slide the loaves, still on the parchment, onto a wire rack to cool.

"Local Breads" on amazon.com. Its fun to make your own Bread!

"Parisian Daily Breads" page 66!

I made also a "Foccacciiish" version with the Baguette dough, adding 1 tablespoon of Olive Oil and chopped fresh Rosemary.

Just dunk it into good Olive Oil or try Pumpkin Seed oil ... a good glass of red wine - it is HEAVEN !!!!