Cooking with Intentions

Ciabatta Bread

Translated into English, “ciabatta” literally means “slipper”. This is due to its distinctive long, flat-ish shape that is thought to vaguely resemble this type of footwear, so much so that it’s often called Italian Slipper Bread in English-speaking countries.

This famous Italian Ciabatta bread comes from the Veneto region, where it was invented in 1982. In those days, bakers were worried about the French baguettes flooding the market, threatening to monopolise the booming sandwich business in Italy.

Arnaldo Cavallari who crested this delicious bread , came up with the perfect sandwich bread that could compete with baguettes. He called it ciabatta polesana, after the region of Polesine where he worked.

The popularity of this new bread grew very quickly in Italy, with many regions producing their own variations on Cavallari’s original recipe, and it wasn’t long before the Ciabatta became a big hit overseas. Marks and Spencer introduced it to British households in 1985, and two years later, this Italian bread was exported to the States.
By 1999, Cavallari had trademarked ciabatta polesana and ciabatta italiana, licensing production in 11 countries.

For dough (starter)

1 cup (230ml) water, lukewarm

2 cups (260g) flour (measured after sifting)

1 tsp dry yeast

For the dough:

2 cups (460ml) water, lukewarm

5-6 cups (650-750g) flour ( (measured after sifting and depending on the humidity of the place where you live)

1 ½ tsp salt

For greasing:
1 tbsp extra virgin olive oil

Instructions

1- In a medium size bowl add water and dry yeast. Wait 10 minutes until the yeast is fully dissolved and has a “creamy’ texture.

2- Mix in the flour. You should get a very loose and sticky dough.
It should have consistency thick enough not to come off from the spoon but wet enough so that it’s impossible to knead it by hand.

3- Cover the bowl with a plastic wrap and let the dough rest at a room temperature for 3-4 hrs or overnight. I just don’t recommend leaving dough for more than 24 hrs as the yeast will start to over-mature and loose its power.

4- Once dough is rested it will become bubbly and might become even looser when you left it.
Now pour lukewarm water in the bowl, going around the edges of the bowl and pouring small portions at a time. This is how we hydrate and aerate b**a even more at the same time liberating it from the bowl.

5- Place dough and water mixture into a bowl of a standing mixer, oil the dough hook.Turn on your mixer on low speed, knead for a 1-2 minutes and start adding flour.

6- In the last portion of the flour (approx 1cup) add salt and mix it into the flour. Add to the dough. Knead on medium speed for 10 minutes. You’ll notice the dough starting changing its texture. Becoming more smooth and starting to climb up the hook. Increase mixer speed to high and knead for another 10 minutes. If you mixer bowl is large enough you’ll see the dough coming off the bowl sides. That’s a perfect sign the dough is ready and has developed strong gluten.You would be able to tell just from the look that it’s very silky and shiny.

7- Transfer the dough to a big oiled bowl, so that there is enough space for the bread to double or triple.
Cover with plastic wrap and let it rise at a room temperature for about 40-50 minutes.

8- After the first 40-50 minutes the dough will double in size. Dip a silicon spatula in a water and
start folding the dough onto itself, from the outside to the center of the bowl. You should be able to make 6-10 folds.

9- Do it gently, so that the dough becomes well aerated and not deflated.Now using both hands, lift the dough from the bowl letting it fold, turn the bowl 90 degrees and fold in the same manner again. Cover with plastic wrap and let rise for another 40-50 minutes.

10- Repeat this last folding process once again and let the dough rest for the last 40-50 minutes.

11- Once it’s perfectly bubbly and doubled in size, GENEROUSLY sprinkle the working surface with flour. The dough is very sticky, but that’s the secret for gorgeous light and airy ciabatta bread.

12- Flip the bowl upside down and let the dough “slide” out of the bowl by itself.

13- Sprinkle your scrapers and top of the dough with flour again. Using the scrapers give it a rectangular shape. Cut into elongated loaves or individual rolls. You can make the rolls either square or triangle and they are perfect for panini.

14- Generously sprinkle linen cloth with flour and using large dough scrapers transfer the bread loaves onto it. Separate each loaf. Pull towel up in-between the loaves to prevent them from sticking together.

15- Turn on the oven to 450F while ciabatta bread rests on the towel.

16- After 10-15 minutes flip ciabatta loaves over on parchment paper sprinkled with semolina flour or corn flour (to prevent bread from sticking).

17- Just before you put the bread into the oven, spray ciabatta loaves using a spray bottle with cold water to create steam. It helps the bread cook perfectly both on the inside and outside. And helps to create a beautiful thin crust.

18- Bake ciabatta for 20-25 minutes without EVER opening the oven. After 10 minutes in the oven reduce the heat to 400F. When it’s golden brown, or may seem even slightly burned that is it. Your ciabatta bread has just reached its perfection and all you have left is let it cool for 15-20 on the wire rack.

Notes
For this recipe measure flour AFTER sifting.

Thanks to the Italian Recipe website
If you like this recipe and want to print it visit this sight
https://www.italianrecipebook.com/ciabatta-bread/

How to Cook Artichokes

Artichokes are actually part of the thistle family, and while they may seem a little intimidating to eat in their whole spiky-leafed form, they’re are actually pretty simple to prepare—and so fun to eat! Learn how to make and enjoy roasted artichokes with the simple steps below.

Step 1: Cut the Tops
Preheat your oven to 400°. Using a sharp chef’s knife, carefully cut one inch from the top of each artichoke.

Step 2: Trim the Leaves
Using a pair of kitchen scissors, snip off the sharp, pointy tips of the outer leaves.

Step 3: Scrape and Prep
Cut each artichoke lengthwise in half. Carefully scrape and remove the fuzzy center of each of the artichokes. Rub the lemon over the cut sides of the artichokes, then sprinkle all over with salt and pepper

Step 4: Cover and Bake
Drizzle oil in a 15x10x1-in. baking pan. Place the artichokes in the pan, heart side down. Sprinkle the outsides of the artichokes with lemon juice. Cover the pan with foil, and bake on a lower rack until a center leaf pulls out easily, which should be around 50-55 minutes.

Step 5: Serve and Dip
Mix all the aioli ingredients until well combined, and refrigerate until serving.

How to Eat a Roasted Artichoke

Once it’s time to eat your roasted artichokes, you might be a little intimidated. What do you do with the leaves? (Please, please don’t swallow them whole!) How do you get to the heart? Here’s the best way to enjoy every petal and beyond:

Pull off the outer leaves of the artichoke one at a time.
Dip the petal’s base in aioli (melted butter tastes delicious with them too!). Pull the petal through your teeth to remove the soft, meaty portion, and enjoy. Discard the remaining petal; repeat until you’ve gone through all the leaves.
The bottom part of the artichoke is known as the heart—and it’s entirely edible. Simply scoop it out whole and dip in aioli to enjoy.
Whether you love them whole and roasty, or as a delicious addition to pizza, dip, or salads, try these incredible artichoke recipes for any meal of the day.
How to Eat a

Here’s what you’ll need for the artichokes:

4 medium artichokes
1/2 medium lemon
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil

And for a creamy, lemony aioli dipper:

1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 tsp. minced garlic
1/4 tsp. grated lemon zest
Dash pepper

Jalapeno Popper Mummies
Jalapeno popper mummies are cute, spooky, and loaded with tasty ingredients. This recipe is incredibly easy to make and certainly impressive on the Halloween appetizer table.
Prep Time
30minutes mins
Cook Time
12minutes mins
Total Time
42minutes mins

Ingredients
8 oz cream cheese softened
8 oz Monterey jack cheese shredded
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
10 jalapenos sliced in half lengthwise, seeds removed
12 oz Pillsbury crescent rolls
1 egg lightly beaten with 1 Tbsp of water (for egg wash)
40 small candy eyeballs or sliced olives

Instructions
Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.

Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
Spoon the cheese mixture into the jalapeno halves.

Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.

Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.

Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.

Bake until they’re golden, about 12 minutes.
As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
Cool slightly and serve warm.

Notes
Instead of using candy eyeballs, you can use sliced black olives.
Nutrition
Serving: 1jalapeno mummy | Calories: 146cal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 263mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 1mg

Wow!!!

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Bon Appétite

APRIL 2015 ISSUE
Steakhouse Salad with Red Chile Dressing and Peanuts
BY CLAIRE SAFFITZ

PHOTOGRAPHY BY MARCUS NILSSON

March 24, 2015

The steak can be marinated a day in advance—in fact, it gets better.

Ingredients
6 Servings

2 garlic cloves, finely grated
⅓ cup unseasoned rice vinegar
3 tablespoons mirin
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
½cup plus 2 tablespoons olive oil; plus more for grilling
Kosher salt and freshly ground black pepper
1–1½pound flank steak
8ounces sugar snap peas
¼cup raw peanuts
1teaspoon gochugaru (Korean red pepper powder)
1head of butter lettuce, leaves separated
2 Persian cucumbers, sliced ⅛-inch thick
2 ounces radishes, thinly sliced
2 scallions, thinly sliced

Step 1
Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Whisk in ½ cup oil; season with salt and pepper.

Step 2
Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing. Seal bag and turn to coat. Chill at least 1 hour. Set aside remaining dressing for

Step 3
Very thinly slice a few sugar snap peas on a diagonal; set aside. Cook remaining peas in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water and chill until cold, about 4 minutes. Drain, pat dry, and cut in half on a diagonal.

Step 4
Prepare grill for medium-high heat; lightly oil grates. Remove steak from marinade and grill, turning twice, until medium-rare and lightly charred, 8−10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.

Step 5
Meanwhile, heat remaining 2 Tbsp. oil in a small skillet over medium. Cook peanuts, tossing, until golden brown and shiny, about 3 minutes. Transfer to a small bowl with a slotted spoon and add gochugaru; season with salt. Let cool.

Step 6
Place peanuts in a resealable plastic bag and seal, pressing out air. Pound with a rolling pin to coarsely crush.

Step 7
Arrange lettuce on a platter; season with salt and pepper and drizzle with half of reserved dressing. Top with steak, cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with remaining peanuts, scallions, and raw peas.

Nutrition Per Serving
Calories (kcal) 420 Fat (g) 31 Saturated Fat (g) 6 Cholesterol (mg) 45 Carbohydrates (g) 14 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 20 Sodium (mg) 670