Monday, November 11, 2013

Recipe Testing

One of the fun aspects of my job is the occasional off the job recipe test.  I recently ran across a new recipe for pita bread that I wanted to try.  So this weekend I did just that.  It came out great with some minor modification.
I liked the bread so much that I made a recipe from our International Cuisine class to go with it; Moroccan Kebobs.  I served the kebobs on a bed of couscous made with nuts and dried fruit.
And in the interest of full disclosure, I accompanied the kebobs with cilantro leaves, sliced cucumber, sliced jalapeno pepper, sliced radish and pickled onion.
It all went together quite well and was a great meal to end the weekend with.

Here are a couple of pictures and the recipes.  I hope you enjoy.

Moroccan Kebabs
Yield: 4 servings

¼ cup lemon juice
1/3 cup olive oil
2 tablespoons kuzbara
2 cloves garlic crushed with 1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon cumin
½ teaspoon ginger
½ teaspoon tumeric
2 pounds lean tender beef, 1 inch cubes
2 tomatoes cut into wedges

Combine all marinade ingredients and toss the beef in the marinade to coat thoroughly.  Set aside for at least 30 minutes, turning occasionally.

Thread the meat onto skewers, alternating with the tomato wedges, and grill.

Kuzbara is cilantro.  Kuzbara khadra is coriander.  Coriander is the seed.  Cilantro refers to the leaves of the coriander plant.  The seeds and the leaves each have a distinctive and different flavor.

If you use wooden skewers, like I did, be sure to soak them in water for at least 30 minutes, preferably longer.  Soaking the skewers keeps them from burning.

Pita Bread
Yield: 12 pieces

17.637 oz flour, unbleached, whole wheat or mixture
4 T powdered milk
4 T sugar
4 T oil
1 T yeast
1 T baking powder
1 t salt
1 ½ c water

Place all ingredients in bowl and beat for 10 minutes to form soft dough.
Cover and let rise in a warm place until doubled in size about an hour
Divide into 12 and roll each to 7.75 – 8 inches  round
Preheat oven 550 degrees with baking surface inside.
Place the flat bread on the baking surface.
They should be puffy in one minute.
Do not bake more than one minute

I made a ½ recipe using the following flour mixture:  6.6 oz all purpose flour and 2.2oz whole wheat.  I had to add 1.5 oz all purpose flour to get the dough to where it was not too sticky to handle and work.
I used an upside down cookie sheet to cook the breads on.  It did not require any oil or corn meal etc to keep the breads from sticking.

Until next time:
Bon appetit ya'll
Chef Leslie Bartosh

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