SoupSpoon

Daring Baker #13

The sinfully addictive nature of cherries has hypnotized me since childhood. I could enjoy an entire cherry pie all to myself when I was barely knee high (I am not exaggerating). Though I have learned a bit about moderation as an adult, I am still a complete sucker for the brilliant red fruit. 

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. They allowed for creativity in our filling choice, and of course the tempting cherry lured me right into her sticky sweet grasp.

 

Last year when Stephen and I spent a week on the Oregon coast, we ate our fill of regional cherries on picnics, at breakfast, and in the middle of the afternoon. This weekend we ate our fill of cherries wrapped in strudel, and that was a mighty fine way to go about it as well.

When you look down through the procedure and you start to see things like "Cover your working area with table cloth, dust it with flour, and rub it into the fabric" and "Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long" you might quickly click away. I understand completely, but truly this was simple and fun. I covered the dining room table with a sheet and got to work.

My dough did not get to be 3 feet by 2 feet, but it was paper thin at about 2 feet by 2 feet. I think I might have misunderstood the directions for rolling because my rolling and maneuvering of a long, delicate, and filled strudel was laughable at best. (I was definitely laughing at myself) It sort of reminded me of what it would be like to give a dachshund a bath. All slinky and slippery.

If you make this, you really should have someone on hand to take pictures of that process. Fortunately for me and (unfortunately for you) Stephen was not at home to take some of me. Thus, I will leave it to your fanciful imaginations.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Cherry Strudel

Filling:
1 pound fresh sweet cherries, pitted
1/2 cup brown sugar
2 Tablespoons bourbon whiskey
1 teaspoon vanilla extract
pinch of salt

1. Toss together cherries, sugar, whiskey, vanilla, and salt. Set aside
2. Prepare strudel dough as described below. Set aside to rest
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Stretch dough as described below.
Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Spread the cherry filling over the short end of the dough in a 4-6 inch thick strip.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough:
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted (I mixed mine by hand and kneaded by hand) with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so the Daring Bakers recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

sand, sea, and fish

Have you ever been to a place where you felt like you finally fit? Eight years ago I moved to the coast, and I found that place for me right where the ocean meets the sand. With the roar of the ocean cheered by the call of seagulls I felt completely comfortable in my own sandy skin. With an ache, I miss living near the ocean. Though, with every beautiful visit I am reminded of that feeling. That feeling of home.

After a visit to the beach we inevitably want to cook fish, and the heat of summer makes fish a really lovely supper. Now I must confess that there are endless ways to screw up fish, trust me. One way to help lead you towards success in your fish preparation is to buy fresh fish. Previously frozen fish has the tendency to turn up rubbery and dry when cooked. I am not so much a fan of that.

An inexpensive, mild, thin, and relatively forgiving fish to start with is fresh Tilapia. The downside is that most of the Tilapia around here is shipped from Ecuador. If you have a local fresh fish that is mild and thin try that instead. I have tried this sort of preparation with flounder and cod as well as Tilapia and had great success with all three.

This fish is perfect served with black-eyed pea cakes and a tomato salsa. Oh summer, you are so grand.

Baked Tilapia with Lemon and Garlic serves 2

2 tilapia fillets (or other thin mild fish)
half of one lemon (save other half for serving)
2 cloves of garlic, minced
1/2 tablespoon butter
salt and pepper to taste

1. Heat oven to 375. Place fish in baking dish. Place one pat of butter, about 1/4 tablespoon, on the center of each fillet. Salt and pepper the fish
2. Squeeze lemon juice over fish (lime juice is a good substitute if you would rather). Sprinkle minced garlic evenly over each fillet
3. Place in middle of oven and bake for 8-10 minutes until white and flaky. Slice remaining half of the lemon into wedges and serve with fish. enjoy

Not your momma's shake 'n bake

I personally loved shake 'n bake as a kid. In our house, crunchy salty pork chops were served beside applesauce, peas, and buttered rolls. That basically constituted the most kid friendly grown-up meal ever. I look back on that meal with such affection, and until this recipe, I thought that crispy baked pork chops, with a coating that actually sticks on the chops, were left solely to the magic of breadcrumbs in a bag. I am happily reporting that I was completely wrong.

One juicy, crispy, garlicky bite proved that I can have crispy pork chops with no bag and no shake. Those geniuses at Cook's Illustrated discovered the perfect concoction that makes the bread crumbs form a thick coating that stays during baking. Oh yes, see that? Baking. You do not even have to fry these, and they still have a crisp, never soggy, coating. Like I said, geniuses.

I have made this recipe a few times, and have marked my changes to the recipe below. Please feel free to follow the Cook's Illustrated without my changes, as I know it will be perfect. My changes have just made it more of a pantry staple. Also, I made this recipe with 3/4 inch thick pork chips, and have also made it after slicing those chops in half. A thinner chop bakes faster, and I found this beneficial because the chop is done before the bread crumbs are too brown.

These chops also reheat well. (another plus). Once they are baked, let them cool on the wire rack. When you are ready to reheat them, place them on the wire rack and bake at 350 for about 10 minutes. Turning once during the reheat time. Crisp perfection done by hand with nary a shake in sight. Simply deliciously grown-up.

Crunchy Baked Pork Chops serves 4
recipe from Cook's Illustrated. I also saw that Smitten Kitchen did a version of this chop.

If you are using enhanced pork then skip the brining in step 1. If you are using natural pork, then go ahead and do the brine.

4 boneless center-cut pork chops, 3/4-1 inch thick, trimmed of excess fat
*4 slices hearty white sandwich bread torn into 1 inch pieces
*(I use 1/2 cup panko and 1/2 cup breadcrumbs instead of the bread)
1 small shallot, minced (about 2 tablespoons)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons vegetable oil
black pepper
2 tablespoons grated Parmesan cheese (I do not use this)
1/2 teaspoon minced fresh thyme (you may use dried thyme)
2 tablespoons minced fresh parsley (pretty but still tasty without it)
1/4 cup plus 6 tablespoons all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard (I use 1 tablespoon)
lemon wedges for serving

1. Adjust oven rack to middle position and heat oven to 350 (only if using fresh bread instead of breadcrumbs). Dissolve 1/4 cup of salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops and refrigerate for 30 minutes. Rinse chops under cold water and dry with paper towels
 2. *Meanwhile, pulse bread in food processor until coarsely ground, about eight 1 second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep brown and dry about 15 minutes. Stir twice during baking. Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsely 
*if you are using breadcrumbs and panko, do not bake it. Just toss the breadcrumbs and panko with shallot, garlic, salt, pepper, herbs, and cheese (is using) and set aside
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and dijon until combined. Add remaining flour 1 tablespoon at a time until you have a thin pancake batter consistency with a few small lumps of flour remaining
4. Increase oven temperature to 450. Spray wire rack with nonstick cooking spray and place in a rimmed baking sheet. Season chops with pepper. Dredge first chop in flour. Then using tongs, dip chop in egg mixture, letting excess drip back into pie plate. Coat all side of chop with breadcrumb mixture. Press gently to make a thick even coating. Transfer breaded chop to wire rack. Repeat with remaining 3 chops
5. Bake until meat thermometer reads at least 150 (some people say 170 for pork), about 20 minutes. Let rest for 5 minutes and then serve with lemon wedge

lima beans and dill

After making a batch of spanakopita earlier this week, I had half a package of phyllo dough leftover. In the manner of waste not want not, that bit of phyllo became last night's supper.

The simplicity of creamy lima beans with fresh squeezed lemon juice, cracks of black pepper, and a small handful of fresh dill all wrapped in phyllo dough was just lovely alongside a fresh tomato salad. My only trouble with this is that I have no idea what to call it. Lima bean phyllo... any ideas? My mind is completely blank.

For now we will just call it like we see it: delicious lima beans in phyllo. The golden buttery edges matched with the zing of lemon, freshness of dill, and the creaminess of the beans were just meant to go together. Now that you have a way to use up all the phyllo and all the dill, go ahead and make a batch of spanakopita because this lovely dish is right on its heels.

Lima Beans in Phyllo with Lemon and Dill serves 4 as a side
this would be perfect served alongside Feta Tomato Salad and grilled fish

about 8 sheets of phyllo
3 cups cooked lima beans
juice of half a lemon
1/8 cup fresh minced dill
salt and pepper to taste

1. Heat oven to 350. Toss lima beans with lemon and dill, and salt and pepper to taste. Set aside
2. Line a baking sheet with parchment paper. Lay first sheet of phyllo on parchment paper and brush with melted butter. Lay next sheet of phyllo on top of the first and brush with melted butter. Continue on until all phyllo is used
3. Spread an even layer of lima beans over phyllo. You should have a rectangle shape of phyllo. Turn the longer edge towards yourself, and roll up from longer side to longer side making a loosely rolled tube. Brush the top with butter and bake for 25 minutes until golden. enjoy