Tag: recipe

Feel-Good Soup

On By Julie Laing | Twice As TastyIn Freezing, Topic, Using2 Comments

Soup is the ultimate comfort food. By planning ahead, you can have it in a flash—even when you’re sick. Get Hot and Sour Broth Base and Soup recipes at TwiceasTasty.com.
Soup is the ultimate comfort food. It warms you from head to toe, even reaching fingertips wrapped around a warm bowl or mug. It can be pleasantly light or satisfyingly filling. You can load it with your favorite ingredients and flavors, and it makes brilliant leftovers. What’s not to love about homemade soup?

Some days, the answer is, “That I have to make it.” When you’re sick, soup can make you feel better, but not if you have to get out of bed, gather and chop the ingredients, and monitor the pot. When I’ve got a bug, I crave hot and sour soup. But one of my favorite recipes, Padma Lakshmi’s Hot and Sour Tomato Broth with Shrimp from Tangy Tart Hot & Sweet, requires specialty ingredients and effort. So I’ve developed a version can be frozen as a broth base. The essential work can happen long before you want the soup. When you’re under the weather, you can simply defrost and mix it into homemade stock. On healthy days, you can fill it out to create a full meal for everyone at the table.
Learn to make Hot and Sour Broth Base and Soup

Hot Cereals

On By Julie Laing | Twice As TastyIn Refrigerating, Topic, UsingLeave a comment

I never was a cornflake girl, and as a kid I wasn’t a hot cereal girl. Then I went to Russia. Get hot cereal recipes at TwiceasTasty.com.
I never was a cornflake girl, and as a kid I wasn’t a hot cereal girl. I blame my dad: To this day, he calls his porridge “mush.” (If you want to get little girls excited about eating hot breakfast cereal, I highly suggest a different name.) Beyond the name, I disliked the taste and texture—or rather, the lack of both. Dad’s porridge was always bland oats or wheat, ground finely enough or cooked long enough that “mush” was an appropriate title.

It wasn’t until I lived in St. Petersburg, Russia, that hot breakfast cereals became comfort food. Part of it was stepping off the train in early January into –23°F—weather that will make anyone eat anything hot. But mostly it was because Russians know how to make simple porridge taste good. It starts with a mix of grains, improving both flavor and texture. Adding butter to the saucepan before the grains lets them toast slightly. I then take the un-Russian step of adding spices.
Learn to make Russian Kasha and Pearl Barley Cereal with Honeyed Nuts

Veggie Burgers

On By Julie Laing | Twice As TastyIn Freezing, Topic, Using2 Comments

Homemade veggie burgers that taste delicious and freeze well? Yes, please! Get Black Bean Veggie Burger and Spiked Guacamole recipes at TwiceasTasty.com.I’ve always loved the idea of veggie burgers as easy from-the-freezer meals but dislike the standard brands. Most are like frozen pizzas: a couple of bites satisfy a craving, but I lose interest by the meal’s end, even when topped with fresh guacamole. My homemade veggie burgers, like pizza from scratch, are full of flavor but have always fallen apart when reheated—until now.

Several things make this week’s recipe work. Precooking the vegetables and draining them helps; if added raw, they release their water content as they cook and loosen the patties. But no amount of draining makes it possible to skip the binders, as with falafel. Most recipes call for an excessive blend of whole grains and flours that still leave the patties crumbly or gummy. Grinding all grains to meal gives the right texture and adhesion. The third factor is tightly shaping the patties. A wide-mouth canning ring is perfect; the burgers are the right size for buns, and uniform edges and surfaces are less likely to crack and crumble.
Learn to make Black Bean Veggie Burgers and Spiked Guacamole

Falafel

On By Julie Laing | Twice As TastyIn Freezing, Topic, Using4 Comments

The trick to perfect home-made falafel is in the beans. Get Raw-Chickpea Falafel and Lemon–Tahini Sauce recipes at TwiceasTasty.com.
If you’ve made falafel at home and been disappointed, you’re not alone. You might think you need special equipment, or some secret ingredient, or years of experience. The truth is far simpler.

I’ve tried many falafel recipes, and the results were so unsuccessful that my go-to “recipe” was dried commercial mix rehydrated with pureed soft tofu. The from-scratch problem was always moisture: cooked chickpeas, whether prepped at home or poured from a can, always made the falafel mixture too moist. I’d add binders, like flour or breadcrumbs, but these made the falafel too dense and doughy. Then I stumbled upon a falafel recipe that calls for rehydrated but uncooked beans. On my first attempt, the texture and density issues were gone. Practice led me to develop a flavorful, crisp, vegan falafel perfect for stuffing in Sourdough Pita Bread with a range of condiments and easily frozen for quick meals.
Learn to make Raw-Chickpea Falafel and Lemon–Tahini Sauce

Pot Beans

On By Julie Laing | Twice As TastyIn Topic, Using4 Comments

Put the most flavor in your beans. Get Seasoned Pot Beans and Red Beans and Rice recipes at TwiceasTasty.com.I didn’t get hooked on dried legumes until I discovered pot beans. The preparation style evolved from frijoles de olla, traditionally cooked in earthenware pots in Mexico. Instead of cooking dried beans in 2 stages—once in pure water until soften and again with ingredients that give them flavor—everything is thrown into the pot with the soaked beans. As soon as they’re done, dinner is served.

Pot beans absorb broth and seasonings yet remain adaptable to almost any bean dish. Suddenly, cooking up a pound of dried beans seems worthwhile. Imagine: Before going to bed Sunday night, you spend 3 minutes setting the beans to soak. After work Monday, you give them a rinse and toss them back into the pot with some onion, carrot, garlic, herbs, and stock. About an hour later, you have your first meal: Seasoned Pot Beans. You also have the basis for many quick meals the rest of the week. Huevos rancheros. Beans on toast. Asian bean dip. Hummus. Quesadillas. Corn, Bean, and Pepper Salsa. Burritos. Myriad soups. Sourdough Empanadas. Louis Armstrong’s favorite Louisiana-style red beans, perfect for Fat Tuesday. The list goes on—and I’ll be adding to it all month.
Learn to make Seasoned Pot Beans and Red Beans and Rice

Sourdough Cinnamon Rolls

On By Julie Laing | Twice As TastyIn Baking, Fermenting, Ingredient4 Comments

I love letting dough rise overnight to bake off for sweet breakfast buns. My creations haven’t always been successful—but this one is. Learn to make Sourdough Cinnamon Rolls with Buttermilk Glaze.Last week’s Sourdough Brioche post evolved out of a desire to make this week’s recipe: Sourdough Cinnamon Rolls. I’ve long loved letting dough rise overnight to bake off for sweet breakfast buns. But I’ve had some failures. I once overloaded a bundt pan with balls of frozen bread dough to make my mom’s favorite buttterscotch roll recipe—only to wake up and find the dough balls dangling rather obscenely outside the pan.

Initially, my cinnamon roll recipe was also unappealing—but for its flavor, not its looks. The plan was to use pizza dough. I’d read about such conversions on various blogs and websites, with titles like Easiest Cinnamon Rolls Ever and Shortcut Cinnamon Rolls. My attempt resulted in spiral-wound, cinnamon-tinged… pizza crust.

So although a handy ball of pizza dough seems like an easy shortcut, you’re better off learning to make last week’s delicious Sourdough Brioche Dough. It won’t just turn into the best hamburger buns you’ve ever tasted; it will turn into breakfast buns that taste and feel like cinnamon rolls.
Learn to make Sourdough Cinnamon Rolls with Buttermilk Glaze

Sourdough Brioche

On By Julie Laing | Twice As TastyIn Baking, Fermenting, Ingredient5 Comments

Buttery, rich, and sourdough? It may not be traditional, but brioche doesn’t get much better than this. Learn to make Sourdough Brioche Dough and Sourdough Buns.One of the beauties of making your own bread is that once you’ve mastered a dough recipe, you can often use it in many ways. As you saw last week, a ball of Sourdough Pizza Dough can take many shapes: pizza pies, calzones, empanadas, and even breadsticks. Brioche is just as versatile and delicious.

Sourdough brioche may seem as much of an oxymoron as bread master Peter Reinhart’s whole-wheat brioche. But I see it as adding just another layer of flavor to an egg- and butter-rich dough. Once you’ve learned the basic recipe, you can use it to make any number of breads with various flours, sweetness levels, and shapes. I’ve just begun my brioche dough adventure, working it into buns and sweet rolls, but Reinhart recommends using it in everything from bread pudding to toast points to savory tarts. I see more Twice as Tasty brioche-style recipes on the horizon—starting with Sourdough Cinnamon Rolls next week.
Learn to make Sourdough Brioche Dough and Sourdough Buns

Beyond Pizza

On By Julie Laing | Twice As TastyIn Baking, Fermenting, Topic, Using9 Comments

I learned to appreciate calzones and empanadas by baking pizzas at home. If you love deep toppings and excessive cheese, you’ll want these recipes. Learn to make Sourdough Calzones and Empanadas.I didn’t appreciate calzones until I started baking beautiful pizzas at home. Before my homemade pizzas achieved elegance, they tended toward soggy masses on soft, undercooked dough or slightly burned toppings over a cracker-crisp crust. Both variations resulted from the same problem: too many toppings at too low of a temperature.

I’ve learned not to compare pizzas baked in a home oven with fully loaded, wood-fire pizzas—and especially with those I ate in Naples. Kenji, lord of Serious Eats, puts it bluntly: “You’re never going to be able to produce a perfect Neapolitan-style pie in a home oven.” The crew at Bon Appétit is a bit less forceful yet just as adamant: “For those hefty pies to work, they need an ultra-sturdy crust and a really, really, really, really hot oven. Leave it to the pros and go simple.”

So as I teach all my workshop participants, whether grilling or baking your pizza, keep your temperature high and your toppings light. But if you’re a fan of deep toppings and excessive cheese, turn your pizza dough into calzones or empanadas.
Learn to make Sourdough Calzones and Sourdough Empanadas

Holiday Spice

On By Julie Laing | Twice As TastyIn Topic, UsingLeave a comment

Sweets top the list of foods given at the holidays, so some of my favorite “small” homemade gifts are short on sugar yet big on taste. Learn to make Sweet Spice Mix and Sweet and Spicy Nuts.
I like giving homemade food gifts. They’re appreciated by everyone: the child with a sweet tooth, the apartment dweller without room to garden, the new mom too busy to can, the grandparent who simply doesn’t need more stuff. But food gifts are also perfect for people you want to thank with something thoughtful that won’t break your year-end budget: your hairdresser or favorite coworker, your child’s soccer coach or piano teacher, the neighbor who feeds your cat or helped jump your car. Chances are none of these people need more candles, bath soaps, fridge magnets, or Christmas ornaments. But they all need to eat.

The first food gifts that come to mind during the holidays are cookies, and it’s certainly easy to stretch a batch as you prepare treats for the family or an exchange. But if your giftee has dozens of clients or students, the sugar load can add up fast. Some of my favorite “small” gifts are short on sugar yet big on taste.
Learn to make Sweet Spice Mix and Sweet and Spicy Nuts

All-Occasion Cookies

On By Julie Laing | Twice As TastyIn Baking, TopicLeave a comment

Holiday cookies can take work, and sometimes you want simple yet delicious sweets worthy of the tray. That’s where this week’s recipes come in. Learn to make Triple Gingersnaps and Snickerdoodles.
It’s hard to imagine the winter holidays without cookies. But what is a Christmas cookie? Ask three people to name one, and you’ll likely get three answers. Still, the answers likely have things in common. They probably require special tools or rich ingredients. They likely involve loads of time messing with cookie cutters, icings, and extra decorations. Most of all, they—and all the other cookies on the holiday tray—are likely only made once a year.

Despite the effort that goes into Christmas cookies, I’m often overwhelmed by layers and sugar and, after the third pass of the tray, want something just a little sweet and a little simple. That’s where this week’s cookies come in. They’re simple enough you can make them any time of the year. They’re also easy to make ahead, freeze, and pull out freshly baked just before serving. And they’re still so delicious they can hold their own among fancier creations.
Learn to make Triple Gingersnaps and Snickerdoodles