Archive for the 'cheese' Category

Garlic Cheese Buns

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On Friday, with so much zucchini/tomatoes/onions/spinach/chard in my kitchen I didn’t know where to put it all, I called an emergency after-work minestrone party. I made two batches: one in a giant pot, and another in the slow cooker. (The secret to minestrone that does not turn to mush in the slow cooker: add the zucchini, pasta and greens during the last half hour.) This kind of soup hardly warrants a recipe: saute onion, celery and carrots, add garlic, then a drained can of kidney beans (or black-eyed peas) and one or two thin-skinned diced potatoes, chicken stock and a bunch of chopped overripe tomatoes (or toss in any whole ones that might be lurking in your freezer) or a can of diced (or stewed, or whole) tomatoes, bring it all to a simmer and cook until the potatoes are just tender. Add a chopped zucchini, a handful of green beans with their stems trimmed off (if you have them), a handful of small pasta (I used ditalini) and tear in a couple handfuls of greens – spinach, chard or kale. Cook for another ten minutes or so, until the pasta is tender. If you have a Parmesan rind, this is the soup pot to toss it in. A spoonful of pesto is delicious too.

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But. This is not what I’m showing you. I’m showing you the warm garlic-cheese buns that are perfectly suited to soup season. They’re essentially cinnamon buns, brushed with garlic butter and scattered with aged cheddar (or Gouda or Parmesan) cheese instead of the usual cinnamon-sugar goo.

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You can assemble them the night before and let them rise in the fridge, or make the dough an after school project that will come to fruition just as dinner arrives at the table, making a meal of vegetable soup far more exciting.

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Wind, rain and sleet? Fear not.

Garlic Cheese Buns

1/2 cup water
1 Tbsp. active dry yeast
1/4 cup sugar
1 cup milk, warmed
2 large eggs
5 cups all-purpose flour
1/2 cup butter, at room temperature
1 tsp. salt

1/3 cup butter, melted
2 garlic cloves, crushed
2 cups grated aged white cheddar or Gouda
1/3 cup grated Parmesan

To make the dough, put the warm water in a large bowl (or the bowl of your stand mixer) and sprinkle with the yeast and a pinch of the sugar. Let stand 5 minutes, or until foamy. (If it doesn’t foam, toss it and buy fresh yeast.)

In a small bowl, mix the warm milk and eggs together with a fork. Add to the yeast mixture along with 3 cups of the flour and the remaining sugar; mix until well blended and sticky. Add the butter and remaining flour and stir or beat with the dough hook attachment of your stand mixer until you have a soft, sticky dough; knead for about 8 minutes, until smooth and elastic. It will still be slightly tacky. Place back in the bowl, cover with a tea towel and let rise in a warm place for an hour, or until doubled in bulk. Melt the butter in a small dish and add the garlic; set it aside to infuse the butter.

To make the buns, divide the dough in half, shape each into a rough square or rectangle (this will make it roll out more evenly) and on a lightly floured surface, roll into a rectangle that’s about 10×15-inches (or slightly bigger, even) and about 1/4-inch thick. Brush each piece with half the melted butter (including the chunks of garlic – or not) and scatter with grated cheese.

Starting on a long side, roll the dough up into a log, and using a serrated knife, cut it crosswise into thirds. Cut each piece into thirds – this is easier than eyeballing it to get 9 even pieces. Place cut-side-up into two 8 or 9-inch round pans, placing one in the middle and the rest around it, or in an 8×8-inch or 9×9-inch square pan in 3 rows of 3. Cover with a tea towel and let rise for another hour, until doubled in bulk. (If you’re making them the night before, cover and place in the fridge for a slow rise; take them out and leave them on the countertop for 1/2 hour or so before baking.)

When you’re ready to bake, preheat the oven to 350F. Bke for 30-40 minutes, until deep golden. Let cool for 5-10 minutes, but invert onto a plate while still warm. Seve warm.

Makes 1 1/2 dozen garlic-cheese buns.

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September 20 2015 | bread and cheese | 6 Comments »

Curried Brussels Sprouts with Bacon and Paneer

Brussels sprouts and paneer 1

As per my previous post, I’m currently enamoured with all things curried – and with using my masala dabba, which when I hold in my hand and dip into by the stove makes me feel like part cook, part abstract painter, and which turns out curries I didn’t realize I was capable of.

Also? I must have curry on the mind because this very weekend I’m flying to London to go to lunch at Fifteen and MEET JAMIE OLIVER. My apologies if I drive everyone crazy with my Jamiepalooza this coming Monday. (Also? I have a 5-10 minute Q&A with him – what do you want to know??)

All of which is to say I couldn’t resist another curry – I’m not even going to apologize for it, because this particular one is made with Brussels sprouts, bacon and paneer. If you’re a frequenter of Indian restaurants you may recognize peas and paneer, or spinach and paneer, but this. It’s dense and chewy and crunchy and soft, and I’d never think to add bacon to the mix, but it’s brilliant. I flipped by it in one of Vij’s books while looking for an interesting thing to do with the paneer I just made, and then kind of winged it, not really following the recipe exactly, shredding the B. sprouts rather than quartering them, and not bothering to add water, so it’s thicker and more intense.

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Paneer, if you’re not familiar with it, is a fresh curd cheese – common in Indian cooking, but essentially the same thing as ricotta – you can make it (easily!) by adding an acid like lemon juice or vinegar to warmed milk, making it split into curds and whey. You scoop out the curds into a piece of cheesecloth, sprinkle it with a bit of salt, then weigh it down under a plate to press out as much whey as possible, making it firm enough to cut into chunks. Honestly, I could nibble on squares of homemade paneer all day.

Curried Brussels Sprouts with Bacon and Paneer

6-8 slices bacon, chopped
1 tsp. whole cumin seeds
canola oil, for cooking, if you need it
1 lb Brussels sprouts
1 14 oz (398 mL) can pureed tomatoes
1 Tbsp. ground coriander
2 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. salt
pinch cayenne
1/2 lb paneer, cut into 1-inch cubes

Cook the bacon in a skillet set over medium-high heat until crisp; remove with a slotted spoon and transfer to a plate, leaving the drippings.

Toast the cumin seeds for a minute in the drippings in the pan – add a little oil if you like – and then add the Brussels sprouts, cooking until they’re soft and starting to brown a bit on the edges.

Add the tomatoes, coriander, cumin, turmeric, salt and cayenne and cook until bubbling and thick; tuck in the paneer and cook for another minute, coating the cheese with the tomato sauce, until everything is heated through and looking like exactly what you want to eat. (Vij instructs to pour the sauce over the paneer, if you want to serve it that way.)

Serves 4. (Or 2 for lunch.)

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May 14 2015 | cheese and vegetarian | 8 Comments »

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