Don’t wait for summer to try this. Vanilla ice cream works if lemongrass/kaffir is not an option.
The 3 scoops of ice cream in the previous post may have resembled the colors of Neapolitan, but strawberry is the only one to fit the description. The remaining 2 – lemongrass-kaffir lime leaf, cardamom coffee – are flavors that grabbed my attention on MasterChef Australia. Both are exotic, bold, intriguing combinations that we immediately loved even without the extra dessert components that made up the whole plate.
The dish above is from a recipe by contestant Tamara Graffen and the element to catch my eye was the roti bread she prepared as part of the plating. I’m familiar with Indian roti, but this roti, or more precisely roti canai, is part of southeast Asian cuisine and differs in look and texture. Crunchy, flaky, butter-kissed layers of fried dough that works with savory or sweet dishes. I’ve been making these 2-3 times a week to serve on the side with curry because they are that good!
Look for roti canai on the web and you might come across a guy tossing dough in the air like a pizza pro. The simplified home version is easier, and requires gentle patting and stretching with the fingertips to achieve a transparent thinness. A few bits of cold butter goes on top before folding into thirds from top to bottom, then left to right.
I love watching these puff up on a hot skillet. And that delicious aroma of melting butter…
My favorite part is the next step. The roti is scrunched up by clapping your hands around it. Clap! Clap! Clap! I find this part so therapeutic?!
The roti can be made several hours ahead of time and warmed in the oven, but you really want to devour these right out of the skillet. The full recipe can be found here.
All done! I almost wish that there was another week to go before Christmas so that I could keep up the holiday bakefest, but nope, enough of the sweets until next month. I worked on 2 more Ottolenghi recipes this week (one is an adapted version on Food52), and despite the scary amounts of sugar, I have to say that Yotam’s ideas are amazingly delicious and spot on!
Clockwise from left: Halvah and Nutella Babka from Food52; recipe adapted from Ottolenghi’s Chocolate krantz cakes. I used nocciolata, a chocolate-hazelnut paste, in the place of Nutella. The babka is a treat at breakfast. Next, Christmas Eve Tourtière from Dish in the Kitchen. It has a savory pork, mushroom, and potato filling seasoned with sage. And lastly, coffee and hazelnut cakes. The recipe is Yotam’s Coffee and walnut financiers but I like the marriage of coffee and hazelnuts better. The batter needs chilling so this was a great recipe to put together the night before. At first I thought the mixture overly sweet, but after baking it mellows out and is just fine without the added icing that’s called for.
Hope your kitchen smells just as good. The dachshund hung around the kitchen all day long!
I noticed in my tag cloud to the right that bread is sadly lagging behind the dogs (ya think?), Piemonte, and snow, so let this be the beginning of bulking up the bread tag and putting the focus on the staff of life. We eat it more than we eat pasta, expect an automatic refill of rolls when we dine out, and keep emergency back up in the freezer, so what gives? Mostly lack of initiative since writing a post with recipe is involving, but I will change that today beginning with…Panificio Elena Stucchi (above stash). They’re always trying new things and even offer home delivery service. Clockwise starting from left: onion focaccia, artisan loaf, pane arabo (middle eastern-style buns), cornetti (italian version of croissant) with pistachio cream, sesame seed-topped rolls with vegetable charcoal, and lastly, curry rolls (although they didn’t have a very distinctive curry flavor). It’s the first time I’ve seen vegetable charcoal used in a bakery here, but these are the same guys that were working with grapeseed flour several years ago.
Speaking of grapeseed flour, I purchased through an online source and used some in a basic white bread recipe. It suggests substituting a tablespoon of flour with an equal amount of grapeseed flour for every 100 grams of wheat flour used. Gluten-free and rich in fiber, it doesn’t have any particular flavor used in small amounts, but it might be interesting adding it to other baked products.