I recently discovered this tiny baozi jiaozi stand in the parking lot of the huge ICBC bank on Chaoyangmenwaidajie. It is run by some hardworking (as with most operations this size) a mother father and son family from Hangzhou.
A plate of fresh jiaozi or baozi is just 5 RMB (about 80 cents USD) and a fresh bowl of beef noodles is just 9 RMB, get both for less than the price of a Starbucks coffee!]]>
I spent a few days in Berlin last month trying to eat as much local streetfood as possible. Had a ton of Döner, and some “JFK’s” AKA Berliner. While you can pretty much get döner and jelly donuts anywhere (maybe not as good as Berlin), I was especially blown away by the currywurst in Berlin. I should be of course because Currywurst was invented in Berlin in 1949 when a local named Herta Heuwer obtained packets of ketchup, worchester sauce and curry powder from British Soldiers and served it over grilled wursts with fries.
Currywurst is usually prepared with a grilled sausage (wurst) a side of fries, and topped with the magical curry ketchup sauce. Herta Heuwer, the inventor of Currywurst, actually patented her sauce mix called Chillup.
You can find currwurst all over Berlin, from lowly makeshift streetstands/carts to high end restaurants.
At Tegel Airport there’s a gutted railcar that serves a decent plate of currywurst. (It’s a great place to enjoy a beer as well before your flight)
3 (15 ounce) cans tomato sauce
1 pound kielbasa
2 tablespoons chili sauce
1/2 teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
Curry powder to taste
Currywurst is also pretty easy to make. Broil your sausage, mix the above mix in a saucepan and cook for several minutes and then pour over your grilled wurst. Serve with fries. Enjoy!]]>
I have a new obsession. To be able to make some really kick ass bread. This started a few weeks ago after my girlfriend bought me a bread making class at the Brooklyn Kitchen last month. Although the class is more of a workshop where you watch the instructor, it’s still pretty in depth and goes into detail and explains the ‘science’ behind the bread making.
I know these days, it’s pretty trendy to make your own bread either through the No-Knead method or with a bread machine, but to make it the same proper way as hundreds of years in Europe, you can’t skip out on steps.
Simply, my mission is to make true artisanal sourdough bread by hand with the 4 essential ingredients: flour, starter, salt, and water.
Summary: Easy Sourdough bread recipe home made using a wild yeast starter. The only way to really make your own Sourdough bread at home.
Preparation time: 30 minute(s)
Cooking time: 24 hour(s)
Diet type: Vegetarian
Culinary tradition: French
September 8, 2011:
Sourdough Bread Yeast Care Notes
A few notes on caring for your new friend, the Yeast Starter. First give it a great home: I like to use a hermetic storage glass jar with the rubber seal removed. These jars are great because when closed (with the rubber ring removed) it’s almost sealed to prevent contamination but the little gap allows a bit of air exchange for the yeast to grow.
I’d use a 750ml or if you plan on baking a lot of bread, a 1 liter sized bottle.
Feeding Your Sourdough Yeast
I think my teacher of the class (owner of the starter) said to feed it once a week if you leave it in the fridge or up to 3 times a day if you leave it out at room temperatures. To make it easy I just feed it every Weds and Sunday. With each feeding, I first add all purpose unbleached flour (about 1/4 cup) and then stir with a fork. If it’s too thick, I add filtered Brita water. Some say you should add equal amounts but often times after leaving it in the fridge for a few days, it separates and you get a lot of water (normal). After feeding, I leave it out at room temp for a few hours to let the bacteria and yeast multiply before returning to the fridge.
Too Much Sourdough Yeast Starter? Make Sourdough Pancakes!!
If you find yourself with a ton of starter after continuous feedings, you can either dump it out or better yet, make some sourdough pancakes! Simply mix one cup of starter, an egg, a teaspoon of salt, and ¼ cup of milk for the batter.
Going on Vacation? Long Term Storage for Sourdough Bread Yeast Starter
If you are going away for an extended period of time and can’t find anyone to care for your yeast while you are away, I heard you can freeze a portion for a few weeks. When you return, leave it at room temp to defrost and slowly feed it several times every 3 hours over one day to nurse it back to life. I haven’t tried this yet but read about it in Emily Buehler’s Bread Science book. Let me know if this works for you.
Recently I saw a newspaper ad that said ” 2 Lemons now just $2 !” WTF?! That isn’t a deal, that is a F’n rip off. Fortunately my parents have a lemon tree in their backyard and the last time my sister visited she graciously brought a bag of them with her. I put 4 of the lemons to great use for this really easy Lemon Tart. I promise that it isn’t too sweet like most lemon desserts and it isn’t too sour either. Because it calls for the zest and juice of 3 whole lemons, the lemon taste really comes out. Furthermore, the acidity of the lemons is lightly balanced with the richness of the butter in the filling and the flakey pastry shell. I made this lemon tart for this month’s baked good’s Monday at work. This recipe is slightly modified from Francois Payard’s and it’s really easy.
Tart Pastry Shell Recipe
1 1/4 cups of flour
1 tablespoon of sugar
1/4 teaspoon salt
1/2 cup of butter chilled
2 tablespoons of ice cold water
Mix flour, sugar and salt in a bowl. Cut the butter into the flour mixture then using your fingers, roll the butter pieces into the flour until they are the size of small peas. Place the bowl into the freezer for 5 mins. Meanwhile fill a cup with ice and add water. Take the bowl out of the freezer and add 1 tablespoon to the flour mixture, mix with hands, then add 2nd tablespoon and mix. Slowly form a ball with the flour mixture. If it is too flakey, carefully add a 1/2 tablespoon of water at a time while mixing with the flour mixture after each addition. Finally roll out the flour pastry onto a clean floured surface. Transfer the rolled pastry to a 9″ tart pan and place in the freezer for 20 mins. Preheat oven to 425F. Cover the base of the pastry with foil and using a fork, poke several holes. Next bake in the oven for 8 mins, then remove foil and bake for an additional 8-10 mins until pastry is light brown and crispy. Remove and let cool.
Easy Lemon Tart Filling
Grated zest and juice of 3 lemons
3 large eggs
1/2 cup plus 3 tablespoons of sugar
3 tablespoons of unsalted butter, cut to 1/2 inch pieces
2 tablespoons of cornstarch
Preheat oven to 325.
Fill a medium saucepan 1/4 full of water and heat to simmer. In a stainless steel bowl, strain the lemon juice to remove the seeds, and whisk in theeggs and lemon zest. Add the sugar, cornstarch and pieces of butter and place the bowl over the medium saucepan but do not let the bottom of the bowl touch the water. You can use a metal stand or prop the bowl on the edge of the saucepan with the simmering water. Stir until the butter melts and the filling is smooth. Remove from heat and allow to cool for at least 15 mins.
Place the prebaked tart shell on a baking sheet and pour the filling into the shell. Bake for 15-20 mins. It won’t completely set but will bubble and look more solid. Remove from the oven and allow to cool completely.
1/4 cup of apricot jelly
Microwave apricot jelly until it boils (45 sec). Then pass through a fine mesh seive.
Lemon Tart Garnish
While cooling, prepare the garnish. Wash and dry a medium sized lemon. Using a paring knife, carefully cut lengthwise grooves (about 1cm wide) at regular intervals. You’ll need to make a V shaped incision to do this and be careful not to cut beyond the white rind of the lemon. After completeing 8 of these cuts along the lemon, place the lemon on a cutting board and cut a crosswise slice from the center of the lemon and place into the center of the tart. Slice the remaining lemon halves and cut the sections in half to create 2 semi circles. Place these semi-circle lemon pieces around the edge of the tart. Using a pastry brush, lightly brush on a coat of apricot glaze over the tart and pastry shell edges. Enjoy!