For centuries mankind depended on sourdough starter (old dough) for rising bread. Our elderly, bakers and pizza makers and all other regular bread makers, would put aside some dough from their bread before baking and save it to ferment the next round of bread. Remember that industrial yeast is only 150 years old.
As the weather got warmer, feeding the sourdough starter and making it survive started to be a problem for me. It took me a while to adapt to the centuries old Anatolian ways of using OLD dough starters because of my irregular baking schedules.
I invite you to use this recipe as guidance and to bake your own bread.
tags
honey,
bread,
flour
Fish lovers know where to have good fish soup, but what they do not know is they can make fish soup to their liking at home too.
What I prefer this time around is the angler fish, which has two fins and thorns on its back. One of the thorns is longer than the others and hangs towards the front of its mouth. At the tip of this thorn the bacteria which live in a symbiotic relationship with the fish produce light. Angler fish swings this lantern like a fishing rod, attracts small fish and feeds on them.
This fish is not favored because it really has ugly looks and it is not known enough. But its white meat is extremely tasty.
The head and the bones are good enough to give us a tasty fish soup. You can cut the white meat into cubes and use it with onions, tomatoes and green peppers for braising.
tags
fish,
soup,
gluten-free,
carrot,
celery stalks,
potato,
wine,
garlic,
onion
Chard, just like its close relatives beet, quinoa and spinach is extremely nutritious. It contains vitamins K, A, C, B and E, magnesium, manganese, potassium and iron minerals. Like most vegetables it is fibrous and low with calories. It is used in ample amounts and in various ways like soup, dolma and börek.
Kış geldiğinde, bizim evde dolapta genelde pazı vardır. Bazen sote, bazen çorba, kimi zaman da balığa yatak olur. 🙂 Ünlü İngiliz şef James Martin's home cooking. This gratin is an adaptation of his recipe.
tags
potato,
chard,
garlic,
onion,
milk,
whole wheat flour,
vegetarian
During the 1930s, Ruth Graves Wakefield, the owner of Toll House Inn in Massachusetts, created chocolate chip cookies, that even exists today with sooo many different variations.
Paylaştığım tarif, her zamanki gibi benim uyarlamam. 🙂 İstediğiniz kabuklu yemişi, tercih ettiğiniz çikolatayı kullanarak bu kurabiyeyi kişiselleştirmeniz çok kolay.
tags
walnut,
chocolate,
cocoa,
cinnamon,
flour
Something resembling flat bread, just made by mixing ground grain with water, is assumed to be 30 thousand years old. During the neolithic period with the domestication of wheat and barley, grain and bread became basic food. Bread was very important for humans in their process of changing from being hunter-gatherers to farmers.
Existence of yeasted bread goes to prehistoric times. Just like today a piece of dough was put aside for the next bread making even in the antique age period. They made varieties of bread even during those days. 5 BC you could buy bread from a bakery in Athens.
For generations, white bread was for the rich, and whole grain bread was for the poor. Whereas starting from the end of the 20th century, high nutrition whole grain bread became rich man's bread and the white bread became the basic food of the working class who were not aware of its nutrition values.
The real industrialization of bread making started with an American engineer, Mr.Rohwedder's invention of a machine that could perform slicing and packaging at the same time. In 1961 with the development of Chorleywood Bread Management in the UK, they could mechanically make the dough work more consistently, shortened the yeasting period and could use weak flour with low gluten ratios. With the help of chemicals that could lower the mixing and yeasting periods, and the industry got to a stage where bread could be made in less than 3 hours.
Sad side of the story is, Dear Kitchen Friends, we can not get our heart's desire of" real and healthy" bread anymore.
Yıllardır ekmek yapanlar, benim 6 ay süren ekşi mayalı ekmek tarifimi oturtma sürecimi en iyi ihtimalle komik, en kötü olasılıkla da beceriksizce bulabilir. 🙂
tags
honey,
sourdough starter,
flour
Layer on layer usage of phyllo in the Middle East inspired the creation of puff pastry. Palmier was found in France and Austria at the beginning of the 20th century, and the main ingredient was puff pastry. Our household love this addictive cookie. For years we bought it from Konak or Benek Bakeries of Nişantaşı district or Tadal Bakery of Levent district of Istanbul, and ate it as fresh as it could be. Unfortunately today most of the bakeries in Istanbul bake palmiers on order, since it's at its best when consumed fresh.
After some research and trials of my own, I reached some consistency. Nowadays I prefer to buy fresh puff pastry or make my own, but at the beginning I also cooked tasty palmiers with frozen dough.
tags
puff pastry,
sugar
100 grams of beet has 43 calories and is a rich folate and manganese source.
Betanin obtained from beet roots, is used by the food industry for adding red color and taste to tomato paste, sauces, desserts, jams, ice cream, flakes and similar foodstuff.
Recent studies show that beet lowers the blood pressure in people with hypertension. The rumor goes as, beet stands a chance in helping heart blood vessel sicknesses.
Quinoa gibi yakın bir akrabasıyla birlikte de pek lezzetli oldu doğrusu. 🙂
tags
gluten-free,
quinoa,
beet,
vegan,
vegetarian
Did you know that Dr.Harvey Kellogg who developed corn flakes with his brother William Keith Kellogg in 1902, found a twice baked grain mixture 12 years before the flakes, called it Granola, but could not market it properly and was unsuccessful with the product.
The name Granola gained a major importance with the healthy food movement and in 1960s became a healthy hippie food. Today it became a household item for all those who care for healthy eating.
tags
chia,
quinoa,
cinnamon,
vegetarian,
oatmeal,
ginger
Passover, a Jewish holiday, is a remembrance of the Israelites leaving Egypt around 5 BC after generations of slavery. It starts on the 15th of April of the jewish calendar, when it is spring in the northern hemisphere and is celebrated for 7 or 8 days.
The most obvious traditional aspect of Passover is the cleansing of jewish houses of yeasted dough. This is to remind the jews that when they left Egypt they did not even have the time to ferment their bread. In addition to that, this is a symbolic act to take the "swelling" (self like, pride) off the people. One of the basics of Passover is Matza, made only with flour and water, and continuously stirred while cooking in order to prevent the rise. The first day of this holiday, families get together to have a meal full of rituals, to remind themselves the importance of freedom and that they said no to slavery. Leek patties made with Matza flour is always present at such tables.
My beloved mother-in-law Rita Aktay was a fabulous cook. We lost her at a rather young age, therefore I did not had the chance to record her recipe. Last Thursday as I was watching türkmax gurme channel I ran into a program called Sedef’li Lezzetler‘e Reca Deşilton konuk oldu ve pırasa köftesi yaptı. Elimde net bir tarif ve hanımların paylaştığı püf noktalarıyla donanımlı olarak mutfağa girdim. Ufak tefek ayarlamalar ve fırında pişirmek dışında tarifi olduğu gibi uyguladım. Rita’yı bu çok lezzetli yemekle anabilmek hoşuma gitti. 🙂
tags
walnut,
ground beef,
potato,
leek
Quinoa originates from the And region, and it was domesticated around Lake Titicaca 3 to 4 thousand years ago. Along with corn, it was one of the staple foods of Latin American kitchen. Quinoa, which was very important for farming families and seen as the villagers' food, ended up becoming popular as superfood all around the world. In the capital of the largest quinoa producer of the world, Lima/Peru per kilogram price is higher than poultry and 4 times the price of rice.
It is closely related to beet and spinach, and it is not a grain and that's why the nutrition values are different. 14% protein to mass ratio, full source of protein, no gluten and easy to digest, are some of the reasons why it is preferred to grain in general. There is benefit in reminding that quinoa is an important food source for celiac patients, vegetarians and vegans.
2010 yılında Los Angeles’deki ilk denememde kuinoayı pişirmeyi başaramadığım için her yeni türüne dikkatle yaklaşıyorum. 🙂 Piyasada bulunan beyaz kuinoa genelde 15 dakikada pişerken, bugün kullandığım kırmızı kuinoanın pişmesi 45 dakikayı buldu. Pilavdan alışkın olduğumuz gibi, iyi yıkamak ve suyunu çekmesine dikkat etmek işin püf noktaları.
tags
pea,
gluten-free,
quinoa,
vegan,
vegetarian
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