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Featured – Plate Of The Day http://www.plateoftheday.com Food Blogger - Adventures in Beijing, New York, Brooklyn and more Tue, 06 Oct 2015 08:22:55 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.7 Hangzhou Baozi Stand Chaoyangmenwai 杭州包子店 朝阳们外大街 北京 http://www.plateoftheday.com/?p=1668 http://www.plateoftheday.com/?p=1668#respond Thu, 12 Jan 2012 07:21:45 +0000 http://www.plateoftheday.com/?p=1668 Hangzhou Baozi Stand Chaoyangmenwai 杭州包子店 朝阳们外大街 北京

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. 

Hangzhou baozi stand beijing

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!

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The Best of Currywurst in Berlin Germany http://www.plateoftheday.com/?p=1647 http://www.plateoftheday.com/?p=1647#respond Fri, 09 Sep 2011 18:53:10 +0000 http://www.plateoftheday.com/?p=1647 The Best of Currywurst in Berlin Germany

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)

Currywurst Recipe
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!

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Easy Sourdough Bread Recipe Homemade Artisanal With Wild Yeast Starter http://www.plateoftheday.com/?p=1168 http://www.plateoftheday.com/?p=1168#comments Wed, 17 Mar 2010 20:51:40 +0000 http://www.plateoftheday.com/?p=1168 Easy Sourdough Artisanal Bread Recipe – Homemade

homemade Sourdough bread recipe

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.
homemade Sourdough bread recipe

home made Sourdough bread recipe easy

Recipe: Sourdough Bread Recipe – With Yeast Starter

Summary: Easy Sourdough bread recipe home made using a wild yeast starter. The only way to really make your own Sourdough bread at home.


  • 7 cups of all purpose or bread flour (preferrably King Arthur Bread Flour)
  • 2 cups of water
  • 1 1/3 cup of starter*
  • 2 tablespoons of Diamond Crystal Kosher Salt
  • Sourdough Bread Making Equipment: Large Cast Iron Dutch Oven (Best) or Pizza Stone (Better), or large cookie sheet (Not great).
  • 2 very large and deep mixing bowls, plastic wrap, baking parchment paper, measuring cups and measuring spoons.
  • Easy Sourdough Bread Recipe: Starter*
    The class instructor gave us some of his starter, but you can make your own simply by leaving out a bowl of flour and water for a few days in your house. The yeast that is naturally present in the air will catch on and you should have yourself a nice batch of starter. If not, I think you can also buy some at Whole Foods. If you are in the NY/Brooklyn area, contact me and we can arrange to meet and I can give you some of my starter.


  1. For a proper dough with deep Sourdough taste, plan 1.5 days in advance. Here’s the work plan to have bread ready by afternoon the next day.
  2. homemade Sourdough bread recipe
  3. Easy Sourdough Bread Recipe Day 1: 5:30PM
  4. Form a mound of flour on a cleaned surface and using the bottom of your measuring cup, make an indentation on the top (volcano shape). Add the starter into the crater and carefully mix in the flour. When mixed, make another indentation into the top and slowy add a bit of the water. Mix the four in and repeat till all the water is incorporated. Hand knead for about 5 mins. The dough will be very sticky, and that’s ok. Flour the sides and cover with a towel and allow to rest for 20-30mins (autolyse).
  5. After autolyse, sprinkle the salt onto the surface of the table away from the dough. Knead by stretching the dough lengthwise, then folding, and then rotating the dough by 90 degrees. Repeat and with each stretch, take in a bit of the salt. Continue to knead for about 20 mins. The dough will be ready when you can take a thin layer of the dough and stretch a thin layer up and it doesn’t instantly form holes. (I still haven’t fully mastered this step but I heard it’s impossible to over knead bread by hand). If you happen to have a Kitchenaid mixer, knead for about 10 mins.
  6. Easy Sourdough Bread Recipe Fermentation / First Rise
  7. Take the dough, form a ball and place it in a floured bowl. Sprinkle some water on top and cover with plastic wrap. Be sure the bowl is deep enough to allow for expansion of the dough. If not, puff up a plastic bag and tie a knot to ensure a tight fit
  8. Allow to ferment for about 3-4 hours (till around 10PM). Times will vary according to the temperature. Ideally you want a room temp around 71F.
  9. Easy Sourdough Bread Recipe Day 1 : 10pm
  10. Easy Sourdough Bread Recipe Proofing / 2nd Rise
  11. Do the poke test – poke the dough and if it is easy to poke and takes a while for the dough to spring back, fermentation is complete. Drop the dough onto a table surface. Take a sharp cleaver and cut the dough down the center (don’t use your hands to cut the dough). Take one of the 2 pieces and carefully flatten out with your hands to move the air out of the piece. Fold over then flatten. Repeat 3-4 times. This is a technique called punching and folding which helps redistribute flour to yeast. You don’t want to rip or shred your dough, so it’s more of a fold and flatten than a knead. If your dough doesn’t seem to be very lively and just didn’t rise very quickly, you can cheat and add a little flour and a little bit of the yeast starter – it’s a tough call. My friend Anthony actually adds active dry yeast to give it a boost but I’m kind of purist and don’t like introducing other types of yeast which might interfere with the overall flavor of the bread. You can also add walnuts, pecans etc at the point. Next, shape your dough.
  12. Here’s an awesome video on how to shape a boule. You have to love the dude’s accent and the Godfather themed music:
  13. After you shape your dough, place it on a sheet of baking parchment, then inside of a bowl. Sprinkle the top of the bread with a bit of water then seal with plastic wrap till air tight (very important). Then place into the refrigerator for 8-12 hours but not more than 24 hours. If you can’t wait, you can let the dough rise a 3rd time for 6 hours and skip the refrigeration step and bake immediately. Keep in mind the overnight rest gives the bread the distinctive Sourdough flavor.
  14. Easy Sourdough Bread Recipe Day 2: 10AM
  15. Remove dough from refrigerator, remove the plastic wrap and sprinkle water above the dough. Replace the plastic wrap loosely – not air tight. Allow it to come to room temperature and rise for a third time. The third rise is approx 6 hours at 60F but it will vary with the room temperature and amount of remaining flour in the mix. You can speed this up by placing the dough inside of the oven heated to a warmer temperature, or if it’s a nice sunny day, place the dough near the window (the plastic wrap traps in the heat).
  16. Dutch Oven Method – I am now a firm believer in baking bread with a cast iron Dutch oven. It keeps the heat and the moisture resulting in a great rise and crispy amazing crust. I’ve had minimal success using pizza stones and misting water into the oven. Maybe because I have a convection oven, and it just blows the steam out I’m not quite sure but go with the dutch oven method and you can’t fail.
  17. Easy Sourdough Bread Recipe Day 2: 4:00PM (Dutch Oven Method)
  18. Do a poke test on the dough and if it takes a while for the dough to spring back then the 3rd rise is nearly complete. If the poke test looks good, put your Dutch oven with lid in the oven (on top of a pizza stone is even better to retain more heat), and preheat to 500F.
  19. Easy Sourdough Bread Recipe Day (Dutch Oven Method)You have to work quickly here to avoid loss of heat so read and prepare before doing this step. Take the Dutch oven out of the oven and remove the lid. Sprinkle water over the dough, then take a sharp knife and quickly cut a cross across the top of the dough about 1/4 inch deep. Then lift the dough by the baking parchment and drop into the Dutch oven and close the lid. Return the Dutch oven into the oven and bake at 475F for 35 mins. After 35 mins, the internal temperature of the bread should be near 190F. Remove and place on a cooling rack. After 20-30mins, enjoy your awesome Sourdough bread! Repeat the step with your other Sourdough bread dough.
  20. I’ll be posting more photos over the next few months as I get the hang of this. Two great books to read are Emily Buehler’s Bread Science and Peter Rinehart’s Baker’s Apprentice.

Quick notes


Preparation time: 30 minute(s)

Cooking time: 24 hour(s)

Diet type: Vegetarian

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

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.

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Easy Lemon Tart Recipe http://www.plateoftheday.com/?p=442 http://www.plateoftheday.com/?p=442#comments Tue, 05 Aug 2008 03:25:58 +0000 http://www.plateoftheday.com/?p=442 Easy Lemon Tart Recipe

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 recipeEasy 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 easy lemon tart recipethe 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.

Apricot Glaze
1/4 cup of apricot jelly
Microwave apricot jelly until it boils (45 sec). Then pass through a fine mesh seive.

Lemon Tart Garnish
easy lemon tart recipeWhile 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!

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