Greek Style Pita Bread

Greek Pita bread is somewhat different than the traditional "pocket bread" you see most often at the store.  Greek Pitas are softer, with a distinctive chew, slightly more substantive than a dry round disc that has a pocket.  Traditional Middle East pitas are good, but when you're going Greek, then this recipe is a must do. 

I used to buy my Greek Pita whenever we'd do our Chicken Shawarma, but this time, my store was out and I decided to try a new recipe that was far more delicious than I could have ever imagined.

This recipe is truly Greek.  It is adapted from a famous Greek chef named Vefa and she is so popular in Greece that she even has her own Television show and best selling cookbook, Vefa's Kitchen.  Think of her as a Greek Paula Deen, minus all that butter!

This recipe couldn't be easier or more delicious as it was originally written.  I have made it even easier by using the food processor.  Instead of baking them, I just cooked them a couple minutes on each side using a cast iron skillet.  Yup - it's just that simple!  Give them a try.

Vefa's Greek Pita Bread

Makes 8

3.5 cups of all purpose flour

1 tsp salt

1.5 tsp instant yeast

1 tsp sugar

2 TBS olive oil

1 1/4 to 1 1/2 cups of water, room temperature

Cornmeal for dusting, about 1/2 cup (I used White Lily Cornmeal Flour as I didn't have cornmeal on hand)

1/4 cup vegetable oil for grilling

In a food processor, combine flour, salt, yeast and sugar.  Give it a few pulses to mix thoroughly.  Turn the food processor to a steady on and add 1 cup of the water and then the oil in a slow, steady stream.  Dough should begin to form a ball.  Add more water until the dough is very moist.  I usually find the last 1/4 cup is not necessary.  If the dough becomes too wet, process in more flour.  Your dough should be very sticky.

Oil a medium sized bowl and transfer the dough to the bowl.  Cover with plastic wrap and let rest in a cozy corner for about 30 minutes. 

Generously flour your counter and turn out dough.  Divide dough into 8 pieces and shape each piece into a round.  Cover with wrap and let sit for at least 5 minutes.  In the meantime, begin to heat an 8-10" cast iron skillet over medium to medium-high heat.  Next, grab a clean kitchen towel or several sheets of paper towels to use to hold your rounds.  Set aside.  You'll transfer the grilled pitas to the towels to stay warm and keep soft.

Flour your counter a bit more, only this time use some corn meal and roll each ball into a flat round, about 8-10 inches across.  Dough should be very sticky, so make sure you are dusting and lifting off the bottom to prevent it from sticking to the counter.  When it is rolled out, prick the dough with a fork all over, being careful not to prick all the way through. 

Using a pastry brush (I use silicone), lightly oil the skillet with vegetable oil.  Add the round of rolled out dough and let it cook for about 2 minutes.  Turn dough over and let cook two minutes more.  If your skillet becomes too hot, turn the heat down to medium, but you want it hot enough to give it a dark, golden color on one side and very dark, nearly burnt spots on the second side. 

After each piece has been grilled, stack them and wrap in a dish towel to cool.  They will remain soft.  These freeze very well after they've cooled completely. 

PS  I use fabric softener with my kitchen towels, so instead of risking the pita's tasting like Downy, I used a few paper towels and then while they were still somewhat warm, I put them in a plastic bag with the bag unsealed to cool completely.  They should stay soft, not get soggy.

 

Bandon Boatworks Cranberry Bread

Did you know that Oregon is one of the premier Cranberry growing spots in the USA?  Well, you know it if you have ever traveled through the Oregon Coast.  The Cranberry bogs are located just outside of Bandon, Oregon and unfortunately, many have now sold out to the corporate giants, but there are still a few, small bogs around where you can buy your Cranberries fresh!  Each fall, there is a wonderful Cranberry Festival and if you've never been to this part of the Oregon Coast, you've missed out on some of the most beautiful scenic coastlines in the world.

A great seafood restaurant called The Bandon Boatworks is credited for this incredible, delicious bread.  When you walk in, there is a large platter of slices and guests are encouraged to nibble on one as you wait for your table.  It is, the best cranberry bread I've ever had, but they would never give out their recipe!

Loaded with fresh cranberries and infused with a hint of orange
zest - this recipe makes 3 BIG loaves and screams "Christmas!"

How did I get this one you ask?  Well... that's a bit of a story.  My husband and I were traveling through Kerrville, Texas and had dinner at a local restaurant.  The waitress asked us where we were from and we said we had just moved from Oregon.  She then said she was from Bandon, OR of all places - a gorgeous fishing village on the coast, best known for its seafood, a wonderful dairy and cranberry bogs. 

The conversation fell on the most obvious - the cranberry bread at the Bandon Boatworks and she told me her sister-in-law was a cook there and had the recipe for the bread.  She offered to mail it to me and about a month later, it arrived!  I have coveted this ever since. 

The moral of the story?  It truly IS a small world!  Here's the original recipe!  Perfect for the holidays or any time of year!)  Thank you Laurie, from the Cowboy Steakhouse in Kerrville Texas for sharing this authentic Oregon recipe!

Makes 3 standard sized loaves.  The cranberries MUST remain frozen and they are added into the batter in increments.  Frozen cranberries will not sink to the bottom of baking, so if your berries become defrosted in the process, refreeze them until the very last minute.

Ingredients:
6 cups all-purpose flour
2 1/2 cups sugar
1 TBS baking powder
1 1/2 tsp baking soda
2 1/2 sticks of cold butter, cut into pieces
3 eggs
1 3/4 cups Orange juice
3 1/2 cups frozen, chopped fresh cranberries (buy bags on sale during the holidays and freeze them!)
1 1/2 tsp vanilla
1 1/2 cups chopped pecans or walnuts, optional
Zest from 1 large orange or two medium ones.

Topping:  A few TBS of Orange juice and some course sugar for sprinkling after baking

Directions:

Preheat oven to 350 farenheit.  Grease and flour 3 standard sized bread pans or 5 small bread pans.

Rough chop the cranberries with a knife and return the berries to the freezer as you assemble the bread.  Do NOT use a food processor.

Mix all the dry ingredients together in a large, wide mixing bowl.  Cut in the butter using your finger tips until butter bits are the size of small peas. 

In a separate bowl, mix eggs, juice, vanilla and orange peel.  Add to the flour mixture slowly.  Use a spatula to blend, but do not over mix!  The batter will be stiff.  If you like nuts, mix them in at this time.

Mix 2 cups of the frozen cranberries into the batter and fill tins to about 2/3 full.  Sprinkle the remaining frozen cranberries on the tops of the loaves and push them slightly into the batter.  Bake loaves immediately.  Cranberries will sink a bit through the baking process.  Cranberries MUST stay frozen, so work quickly. 

Bake all three pans for 1 hour and 15 minutes.  (if using small pans, begin checking for doneness after 45 minutes or so).  Check for doneness using a toothpick.  Once loaves have been removed from the oven, let them rest in the pans for 5 minutes and then remove to a wire rack to cool. 

Top each loaf with orange juice lightly brushed on.  Then sprinkle the course sugar over the top evenly.  I like to use a decorative crystal sugar at Christmas.  It adds a nice sparkle to the tops of the loaves.  Let fully cool and wrap tightly in saran wrap.  These stay frozen very nicely for a month.

Creamy Chicken Enchiladas with Tomatillo Sauce

Gooey, creamy and oh so good!

 

Nothing is as yummy on a cold winters' day than to sit down to something warm, satisfying and oh, so delicious.  One of our favorites is this version of Chicken Enchiladas.  This creamy dish is so easy to put together using a can of good quality Tomatillo Sauce, rich cheese and your choice of mild or spicy jalapeno's.  Top them at the table with your favorites, sliced avocado, tomatoes, sour cream, black olives, green onions and anything else you like.

 

Ingredients:

 

1/2 cup half and half or heavy cream

1 brick cream cheese (low fat works nicely too), softened at room temperature

2 cups shredded, cooked chicken

1/2 cup finely chopped onion

1/2 tsp talt

1-2 small cans of jalapenos, your choice mild or hot.  Save a few to top the enchiladas before baking

1 med (14 oz approximately) can Tomatillo Sauce (or green Enchilada sauce with Tomatillo's as the main ingredient)

12 8" flour tortillas

3/4 cup shredded sharp Cheddar cheese

3/4 cup shredded Monterey Jack cheese

 

Directions:

 

Preheat oven to 350 farenheit.

 

With a hand mixer, beat together the cream cheese and the cream until smooth and fluffy.  Add chicken, onion, jalapenos and salt and fold together until fully blended. 

 

Lightly butter a 9x13 baking dish.  Using more of the tomatillo sauce, spread a very think layer of the sauce on the bottom of the baking dish and set aside.  Using a Tablespoon of tomatillo sauce, spread each tortilla with sauce.  Add 1/4 cup of the chicken cream cheese mixture and roll up tightly.  Place each rolled tortilla in the dish with the seam down.  Finish off the chicken mixture and fill the pan tightly.

 

Use remaining tomatillo sauce and cover the enchiladas.  Add more jalapenos if you wish, dotting the tops of the enchiladas evenly.  Cover dish with foil and bake in oven approximately 20 minutes. 

 

Remove the pan from the oven and evenly sprinkle the cheese over the top.  Return to the oven and bake for 10 minutes longer.  Serve immediately with your choice of toppings.

 

Topping ideas:

• Shredded lettuce
• Tomato
• Avocado
• Sour Cream
• Black olives
• Green onion slices
• Salsa

 



Fresh Pineapple Pie

Fresh Pineapple Pie, warm from the oven!

The other day, we were coming back through town and noticed a roadside stand with beautiful fruits and veggies.  On the truck were some Pineapple that was grown in Mexico.  The fruit was gorgeous and golden and smelled heavy with the perfume of pineapple. 

We never eat a whole one ourselves, so I thought I'd try a pie that my Mother used to make from canned Pineapple.  It turned out perfect really... well, except for the weaving of the lattice crust.  The filling was fairly hot when I poured it into the pie tin.  Next time, I would wait for the filling to cool thoroughly before putting it in the pie crust.  The lattice strips will melt, otherwise and break as you try to lift and weave. 

I used the pie crust recipe I posted here with the Vodka - only I doubled it for the two crust pie.  It was melt-in-your-mouth tender, flakey and had the BEST flavor.  This is how pie crust should be made.  In my hot weather area, it's important that I pre-chill butter, shortening, water, vodka and even the flour and salt in the mixing bowl about 30 minutes until I start putting it together.  I then chill the dough again after I've mixed the dough and prior to rolling it out.  Really helps control your pie making process.

ENJOY!

Gorgeous crust, but make sure to weave your lattice AFTER the filling has cooled!

Ingredients & Directions:
1 Whole, ripe pineapple
1/2 cup brown sugar
1/2 cup white sugar
1 tsp salt
1/2 cup water
2.5 TBS corn starch
1 TBS Lemon juice
4 TBS cold butter, cut into 1/4 inch slices
1/4 cup cold milk
2-3 TBS sugar

1.  Peel the pineapple.  I slice the outer layer off, then cut off each end.  Use a smaller knife to cut out the biggest "eyes" of the fruit.  Next, slice the pineapple in circles, about 3/4 inch thick.  Using a small paring knife, cut out the inner core from each slice.  Then, cut the pineapple rings into no bigger than 1/2 inch segments.

2.  Use half the pineapple chunks and put them in the food processor.  Pulse several times until the fruit is pureed.  Let puree and chunks drain in a strainer placed over a bowl for about 10 minutes.

3.  In a large, deep skillet or pot, add puree and chunks of pineapple, sugars, and salt.  Stir to combine over medium heat until mixture begins to steam and bubble.  Dissolve corn starch in the water, and pour into mixture.  Let mixture come to a simmer and slowly stir it over medium heat for about 5 minutes until thick.  Stir in lemon juice.  Remove from heat and add butter slices.  Stir to melt in the butter and set pan aside to cool thoroughly.  (barely lukewarm is OK)

4.  As the mixture is cooling, preheat oven to 425 degrees.

5.  Prepare the dough using a double recipe of pie crust found HERE.  Roll out 1/2 of the dough to a circle, large enough to overlap your pie tin by about 1/2 inch. 

5.  Add the pineapple filling and start adding the top lattice crust.  Once the top crust is on, crimp or pinch the edges of the crust.  Brush top with milk and sprinkle with a generous dose of sugar. 

6.  Bake the pie in a preheated oven for about 35 minutes.  Turn pie halfway through the baking time.  The filling should be very hot and the crust should be a beautiful, golden brown.

Serve warm with ice cream! 

A Sausage Sizzle with New England Style Hot Dog Buns

They almost look like their smiling!  Made with New England
Style Hot Dog buns, and topped with grilled veggies.

Back when we lived in Australia, one of my favorite things was to go to the local hardware store or the kids' Soccer game and indulge in an Australian tradition - the Sausage Sizzle.  It's really nothing special, but that's the beauty of them.  Delicious Australian sausages, perfect in their blandness, grilled over coals and dropped in slice of plain, white bread with a few grilled onions scattered on top. 

Here at home, we have a beautiful butcher shop that specializes in only pork.  He creates some of the most gorgeous bacons and sausages you've ever seen.  His pork chops are cut right from high quality pigs, raised with care.  I love that place.

I love how their coiled like a snail shell.  It is a style you
don't see a lot anymore.  Delish!

This past weekend, we picked up an Italian Sausage ring.  The label said Italian/Parmesan and that sounded good.  What I didn't expect was how good it tasted. 

I decided I'd make some New England Style Hot Dog Buns using my bun pan from King Arthur Flour.  I also used their recipe found here.  I am not overly impressed by the recipe actually.  They turn out a rather heavy bun, a bit too bready for my tastes.  I normally make them using my Belles Hamburger Buns Part Deux recipe, found here.  Just remember that the KAF recipe for the buns calls for 3 cups of flour and the burger buns recipe calls for almost double, so, just use 1/2 of the dough for the buns.

Still, the dinner was superb and the end result was awesome.  I grilled some onions and thinly sliced green pepper to top off the sandwiches and my husband loved them.  There was just enough sausage left over today that he could whip out a piece of white bread and have a bit of an Aussie Sausage Sizzle for lunch. 

About the Hot Dog Buns and Pan

I guess this comes from growing up out West all my life, but I never knew there was such a thing as a New England style roll.  I always thought of the traditional hot dog bun as the "go to" bun for dogs.  Back in New England, you can pull up along a roadside stand and order up a Lobster Roll.  Succulent lobster tail, chopped into large chunks and mixed with mayo and a bit of celery.  Who knew Hot Dog Buns came like this?  Not me!

The buns fresh out of the oven before flipping them out.

I loved the idea of them, so I found a pan on King Arthur Flour's website and ordered it.  I'm not big on "one-off" pans, but I'm always glad I have this one.  You have to let your dough rise for the second time in the pan and then cover it with a big, heavy lid when it goes into the oven to bake.  I used a cookie sheet, with stacks of cast iron skillets that were oven proof.  It did the job perfectly.

Slice each one at the depression, then slice the bun right down
the middle.  Grill the sides of the bun lightly with a bit of butter
to bring out the flavor and crispyness.

Once the rolls are done baking, you flip them out of the pan and cut them in each depression.  You then slice them right down the middle, almost all the way through, but not quite. You should lightly butter each side and grill them to give them the best flavor.  SO GOOD!

The elusive perfect pie crust!

An Apple Pie using a double batch of this pie crust recipe

My Mother was the Queen of Pie baking!  Unfortunately, I didn't inherit her gift of pie crust making.  Give me a cake anyday, but please... oh please don't make me roll out a crust!  Mom's crusts were just like my Grandmother's - flaky, ethereal, a touch of saltiness married with whatever sweet filling was found nestled within.  The second best thing about my Mom baking a pie crust was the treats she made for us kids while she made them.  She would roll her pie crust out thinly, trim enough for her pie and then use the leftover scraps, brushed with melted butter and then sprinkled with cinnamon and sugar, and baked to a flaky golden brown.  She had no idea how special it was to me that she would take an extra step like that.. what an expression of love.  I miss my Mom every day.

Well, the crust making techniques of my Mom and Grandmother have eluded me for years.  Sometimes I can make a perfect crust, other times, forget it!  I can't tell you how many times I've scrapped it all and had to start a second crust!  Curses!  I'm happy to report, that my search for the perfect crust has finally ended!

The Secret to Great Crust

I have made some interesting discoveries over the years.  Lots of failures and successes helps!  While I can't say that this crust is "foolproof", you'd have to be a pretty bad cook not to have it work out perfectly each time. 

Here are some great hints for success:

{} Think COLD!  Keep all your ingredients ice cold at every possible level!  Keep your shortening, butter, liquids and even flour in the refrigerator.  Make sure you use iced water/liquid and put your dough in the refrigerator to chill for 30 minutes before rolling it out.  You'll be glad you did.

{} Use the food processor ONLY to mix the butter/shortening and the dry ingredients together.  Don't use it to add your ice water.  You will get much more dramatic layering if you add your iced liquids to the flour using a spatula, folding and turning over and over. 

See the layers of flakey tenderness?  Achieve these same
results by using a spatula to fold in the water and vodka!

{} Use a scale to measure out your ingredients.  It's accurate EVERY time.  Trust me on this one!

{} Use a French rolling pin.  You know the kind, with the tapered ends.  They give you far better control in shaping the dough. 

{} To avoid the shrinking pie crust, try chilling your crust 15 minutes before baking.  Using a fork poke several small holes in the bottom and the sides to allow steam to escape.

For purposes of this crust, the other secret to this crust is Vodka.. yes, Vodka.  According to the food science experts at Cooks Illustrated, Vodka is 60% water and 40% ethanol.  Water helps to form gluten, and ethanol does not.  So, when you combine 4 TBS of water with 4 TBS of Vodka, you're getting the benefit of 6.5 TBS of water and the non-gluten forming ethanol forms pockets - thus extra flakiness.  The alcohol burns off in the crust, so you never even taste it.

Try this crust.. it's easy as can be.  If you struggle with rolling your crust, try rolling it out between two sheets of waxed paper, or cover your rolling pin with a stockinette cover and give your pie crust a good dusting of flour - under and on top.  You can also consider getting a pie pocket from King Arthur flour.  Just slip your dough in, zip it up and roll it out to a perfect size each time. 

Pefectly Flaky Pie Crust
Makes one 9 Inch Pie Crust

Ingredients:

• 1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour , plus more for work surface
• 1/2 teaspoon table salt
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
• 1/4 cup (about 1 3/4 ounces) chilled vegetable shortening , cut into 4 pieces
• 2 tablespoons vodka , cold
• 2 tablespoons cold water

Instructions:

1. Process ¾ cup flour, salt, and sugar together in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of fork against dough to flatten against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie plate from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 additional minutes, until crust is golden brown and crisp. Let cool to room temperature.

A bit of Brazil in Moab, UT

OK, I admit - this isn't my photo.  We were all pretty toasty
by the time I thought of taking any pictures!

Caipirinha - Brazilian Cocktail
Memorial Day weekend was spent in our RV in Moab, Utah.  My sister and her husband met us in their new Airstream and together we had a relaxing, fun weekend celebrating birthdays and sharing laughs.  My sister's son, Zach joined us the day after we arrived and my darling nephew treated us to the best cocktails I think I've ever tasted. 

Shakey, shakey Zach!

This drink is the National Cocktail of Brazil and it is called a Caipirinha.  It is made with Brazilian Cachaca, a rum-type drink that is made with the fermented juices of the sugar cane.  Most recipes call for raw sugar, but Zach used an Agave Syrup which can be found at most stores these days.  If not, use a couple teaspoons of raw sugar or use a simple syrup.

Its SO GOOD, that I just had to share.  It's a beautiful summer drink and you can add other fruits such as Mango, Strawberries and even Cucumber or Melon to make it unique.  Enjoy!

2 ounces Cachaca (Brazillian Rum - no other will do!)
1/2 lime, cut in slices or wedges
1 TBS Agave Syrup
Crushed or cubed ice

In a martini shaker, muddle together the lime, syrup and Cachaca.  Add ice and cover.  Shake vigorously and pour entire contents into a cocktail glass.  Enjoy!

NOTE:  You can add a few strawberries, watermelon, cucumber or whatever you like to flavor this differently.