I didn’t know whether to put this one in the S category, or the K category. Since I’m not posting a recipe for North Korea, I thought I’d stick it here. Bibimbap has a million different variations, but this is the one I’ve eaten my […]
1/3 of the ingredients are from the freezer. If you don’t have the other 2/3, I think you’re beyond help. This is one of my favorite breakfasts! The good news is, it’s entirely sugar free. It’s also high in protein. We won’t talk about the cholesterol. We’re trying to stay positive in 2018. It takes all of 10 minutes to make!
Gnocchi is probably the most underrated Italian food. Bruschetta, polenta, foccacia, and antipasti have all been incorporated into the mainstream, but gnocchi’s been left behind, in all it’s spuddy glory. Did you know spuddy was a word? No squiggly red line showed up under it, […]
I ruminated on this title for a long time. Cheesy cruciferous hash was inherently contradictory, the unpretentious former juxtaposed with the intellectual latter (I spent 10 minutes rooting through the dictionary writing that sentence). Red cabbage hash was misleading- there’s no red cabbage in this. […]
No, I didn’t skip ahead to S. This is all part of my holiday recipe scheme! That’s a weird way to put it. Never mind. I hear this is what the cool kids eat in Serbia on Christmas Eve- it’s a soda bread baked with a silver coin in it. Whoever gets the slice with the coin in it will be blessed with wealth in the new year. Pro tip: Bake the bread yourself, remember where you put the coin, and give yourself the slice with the coin. Consider all that good luck to be your payment for making the bread. Although, for a yeast-y bread, this is surprisingly simple. Most breads need tons of ingredients, lots of bowls, and to rise for a really long time. Cesnica (one day I hope I’ll be able to pronounce that right) is low maintenance- and *good*.
1 heaping teaspoon active dry yeast
1 cup warm water
2 eggs (plus one more for the egg wash. So 3. 3 eggs)
2 teaspoons lemon juice
4 tablespoons (or half stick) butter
3 cups flour
1/2 teaspoon salt
Start by proofing the yeast. Set aside ¼ cup of the water, and then pour the yeast in their. Let that proof while you get the rest of the ingredients together. Melt the butter, and crack the eggs in.Whisk them together with the lemon juice. This is the first time I’ve ever used lemon juice in bread! I guess that’s where the soda part of the equation comes from.
In a slow, steady stream, pour in the butter, whisking as you go. You don’t want to dump the whole thing in, as the hot butter will cook the eggs. I realized that with some cayenne and a double boiler, I’d have a great hollandaise. I’m saying great in a strictly technical sense. I hate hollandaise. It’s mayonnaise that’s trying too hard. I mean, I can relate, but still. Hollandaise is nasty.
By now, the yeast should have proofed, so pour in the yeasty water.
Stir that together, then in alternate batches, add the flour and water.
Keep going until you have a grainy ball of dough.
Now knead it until it’s smooth. Use a stand mixer and dough hook if you’re a pansy. I like to do it by hand. Very therapeutic.
Let it rise, covered for about 40 minutes, and then? Then you have some fun. If you have a bundt pan, you don’t get to have fun. You get to have a bundt pan like a normal person. This is the better scenario. For the rest of you bundtless peasants, grab a baking sheet and a bowl. Roll the dough out into a cylinder, and wrap it around the bowl. Stand back and admire your handiwork. Feel resourceful. Pat yourself on the back. Tell yourself you could TOTALLY make it in the apocalypse. You can’t, but it’s nice to think about.
Stick the silver coin in, and make sure it’s covered so no one knows you’re rigging it. You could always, you know, be fair. That’s also an option.
Whisk up the last egg with a little bit of water,
and brush the whole thing on. This’ll give it a pretty golden sheen.
Bake it at 350 F for about 40 minutes, slice it up and serve it warm.
Please, please PLEASE tell people the coin is there. It’ll be hot because of the oven, and it’s also a major choking hazard.
Never, ever, EVER underestimate the power of a potato. Or an onion, for that matter. Or dill. Or sour cream. Or anything in this recipe, actually! Darniki is pretty different from anything I’ve had- I was expecting it to be a bit like a latke, or hashbrown. Not at all!
1 tablespoon dried dill
3 tablespoons sour cream
3 tablespoons plus one teaspoon flour
5-6 baby bella mushrooms
Salt, to taste
Start by washing
and peeling the spuds!
I bought a new peeler yesterday, this is the first time I’m trying it out. Few things are as satisfying as using a new peeler! Next, grate up the potatoes.
I’ve never been too fond of grating, but it’ll all be worth it in the end. Once all three are grated, peel the onion and grate that too!
Add in the sour cream,
and then the flour.
Mix it all up with a wooden spoon, so you have a pretty batter like this!
Crack in the egg next.
It’ll just pull this whole thing together and get it to just the right consistency. This is quite a simple recipe. Simple is good, sometimes! Next, for a little flavor, add in some dill and salt.
I’m using dried dill, because my herb garden lost the will to live a few weeks back, but fresh works just as well. Mix the dill in,
and then pour some oil into a pan and heat it up. While it heats, slice the mushrooms very, very thinly.
A good sharp knife helps here! Pour about half the batter into the pan,
I’m making three draniki today. You’re going to top these with more batter, so don’t worry about the thickness! They need to cook for approximately four minutes each side on medium heat. Layer some of the sliced mushrooms on top,
you can add some cayenne or additional salt if you like! Once you see the edges start to change color and turn golden brown, add the rest of the batter on top,
and then turn them over.
You’ll need to be quick with this, as they might fall apart if you’re not careful. Wait another four minutes, then turn the heat off and put them on a plate. Serve with a dollop of sour cream, and some additional dill!
Here’s the printable recipe, with ingredients and instructions: Draniki- Belarus