Focaccia Genovese - (Italian olive oil bread with sea salt and rosemary)

Focaccia Genovese
(Italian olive oil bread with sea salt and rosemary)

Focaccia is a rich Italian bread with roots in ancient Rome. It's name is derived from the Latin panis focacius, meaning "hearth bread," and authentic focaccia is still baked in wood-fired ovens. There are endless variations made in the Italy's various regions, but the most famous focaccia comes from the Ligurian town of Genoa on the northwest coast, where it's called a fugassa in the local dialect.

At its most basic, focaccia genovese gets a simple sprinkling of sea salt and sometimes rosemary. More elaborate toppings can turn focaccia into a mini meal (see Variations). Also known as schiacciata.

Makes 9 to 12 servings

Ingredients -

• Active dry yeast -- 1 (1/4-ounce) package
• Lukewarm (110°F) water -- 1/4 cup
• All-purpose flour -- 3 1/2 to 4 cups
• Sea salt -- 1 1/2 teaspoons
• Water --1 to 1 1/2 cups
• Honey -- 1 tablespoon
• Extra virgin olive oil -- 2 tablespoons plus 1/4 cup
• Sea salt -- 2 teaspoons
• Fresh rosemary (optional) -- 1 or 2 tablespoons

Method -

1. Add the yeast and lukewarm water to a small bowl and set aside for 5 minutes to activate the yeast.
2. In a large bowl, mix together 3 1/2 cups of the flour and 1 1/2 teaspoons of sea salt. Make a well in the center of the flour and add the yeast mixture, 1 cup of the water, honey and 2 tablespoons of olive oil.
3. Stir with a wooden spoon to bring the ingredients together. Add more flour or water as needed to form a soft, pliable, somewhat sticky dough. Remove to a lightly floured work surface and knead until smooth and elastic, around 8 to 10 minutes. (Steps 2 and 3 can also be done in a countertop mixer with a dough hook.)
4. Set the dough in a large, lightly oiled bowl and lightly oil the top of the dough. Cover with plastic wrap or a clean towel and set in a draft-free area of the kitchen to rise for anywhere from 2 to 3 hours.
5. Remove the dough to a lightly floured work surface. Punch down the dough and lightly knead it 3 or 4 times. Form into a rough rectangle.
6. Preheat oven to 450°F. Oil a medium-sized baking pan and place the dough in the pan. Use your hands to push the dough out to the sides of the pan so that it fully and evenly covers the bottom. Cover loosely with plastic wrap and set aside to rise for another 1 to 1 1/2 hours.
7. Use your fingers to press dimpled indentations all over the dough. Brush the dough all over with the remaining 1/4 cup of olive oil. Sprinkle with the remaining sea salt and the fresh rosemary.
8. Set the baking sheet in the oven and bake for 15 minutes. Reduce heat to 400°F and bake for another 20 to 25 minutes.
9. Remove from the oven and cool for about 10 minutes. Cut in to squares and serve immediately.

Variations -

• Use kosher salt if you don't have sea salt.
• Focaccia con le Cipolle (Onion topping): Popular for breakfast in Liguria. Locals dip slices in their caffelattes. Thinly slice 1 or 2 red onions and sprinkle evenly over the dough after dimpling it. Drizzle the 1/4 cup olive oil over the onions and sprinkle with salt. Bake as instructed.
• Focaccia Barese (Tomato topping): From Bari in the southern region of Puglia, Italy's boot heel. In Bari, cooked potatoes are added to the dough to tenderize it and the bread is usually baked in a circular pan. To make it with the dough recipe above, just slice cherry tomatoes in half horizontally and gently squeeze out the seeds. Instead of dimpling the dough, press the tomatoes, cut side up, into the dough. Drizzle with olive oil and sprinkle with dried oregano and sea salt. Bake as instructed. Sometimes black olives are added.
• Focaccia alle Patate (Potato topping): Top with thinly sliced potatoes and fresh rosemary. Drizzle with olive oil, sprinkle with sea salt and fresh rosemary and bake as instructed.
• Other Toppings: Roasted red peppers, sun-dried tomatoes, caramelized onions, crumbled ricotta salata cheese, thinly sliced rounds of eggplant, chopped walnuts, sauteed mushrooms, chopped pancetta.
• Some recipes call for whisking together 1/4 cup of olive oil with 1/4 cup of water and using this emulsion to top the dough before baking. Other cooks will sprinkle the dough with white wine before putting it in the oven.

Gigantes Plaki sto Fourno - (Greek baked white beans in tomato sauce)

Gigantes Plaki sto Fourno
(Greek baked white beans in tomato sauce)

Healthy, full of fiber and filling, gigantes plaki (γίγαντες πλακί), is a common mezze all over Greece. Gigantes, or giant white beans, are slow-baked in a tomatoey sauce until they are creamy and caramelized. The beans — also called gigandes, yigandes, elephant beans or butter beans — can be substituted with lima beans. The Turkish version uses red beans.

6 to 8 servings

Ingredients -

• Gigantes or lima beans -- 1/2 pound
• Olive oil -- 1/3 cup
• Onion, finely chopped -- 1
• Garlic, minced -- 4 to 6 cloves
• Tomato sauce -- 2 cups
• Honey or sugar -- 2 teaspoons
• Parsley, finely chopped -- 1/2 bunch
• Salt and pepper -- to taste

Method -

1. Soak the beans overnight in a large amount of water. Drain and rinse, add to a large saucepan and add water to cover by about 1 inch. Bring to a boil, reduce heat to a simmer, cover and cook until the beans are cooked through, around 30 to 40 minutes.
2. Preheat oven to 350°F. While the beans are cooking, heat the olive oil in a saute pan over medium-high flame. Add the onion and saute until translucent, 3 to 4 minutes. Add the garlic and saute another 1 to 2 minutes.
3. Stir in the tomato sauce, honey or sugar, parsley, salt and pepper. Simmer for about 20 minutes.
4. Drain the cooked beans, reserving some of the cooking liquid. Stir the beans into the simmering sauce, adding a little of the cooking liquid if necessary. Adjust seasoning, then turn the beans into a lightly oiled baking dish.
5. Place the beans in the oven and bake uncovered for 30 to 40 minutes, or until the beans are well heated through and starting to dry out and brown on the top. Serve hot or at room temperature with crusty country-style bread.

Variations -

• Gigantes me Spanaki (White beans with spinach): Substitute 1 bunch of chopped scallions for the onion. Trim, wash and chop 2 pounds of fresh spinach, or thaw 1 1/2 pounds of frozen spinach and squeeze out any extra water. Stir the spinach into the sauce and beans before baking.
• Barbunya Pilaki (Turkish red beans in tomato sauce): Use red kidney beans in place of the giant beans. Simmer a grated carrot and a finely diced potato in the tomato sauce. After baking, serve with lemon wedges to squeeze over the beans.
• Try using cannelini beans instead of gigantes if you like.
• Add 1/2 cup dry white wine to the sauteed onions and cook down to evaporate before stirring in the tomato sauce.
• Some cooks saute finely chopped celery and carrots with the onions to add more flavor.
• Substitute chopped dill or sorrel for half or all of the parsley. Other herbs sometimes added include thyme, mint, oregano and bay leaves. A pinch of cinnamon and cloves is also sometimes used to give it a twist.
• Garnish the cooked beans with crumbled feta cheese if you like.

Empanadas - (Latin savory stuffed pastries)

Empanadas
(Latin savory stuffed pastries)

Empanadas are meat pies popular throughout the Latin world. They probably originated in Galicia in the northwest corner of Spain. Spanish settlers introduced empanadas to the New World, and they are a special favorite in Chile and Argentina. The variety of fillings for empanadas is endless and includes stewlike mixtures chicken, beef, ham and cheese, fish and seafood. Other fillings include spinach, peas, potatoes, pumpkin and beans.

6 servings (2 empanadas per person)

Ingredients -

Pastry

• All-purpose flour -- 3 cups
• Baking powder -- 1 tablespoon
• Salt -- 1 teaspoon
• Lard, shortening or oil -- 1/4 cup
• Milk, water or broth -- 1/2 to 3/4 cup, as needed

Pino Filling

• Oil -- 2-3 tablespoons
• Onion, minced -- 1
• Garlic, minced -- 2-3 cloves
• Ground beef -- 1 pound
• Paprika -- 1 tablespoon
• Cuminseed -- 1 teaspoon
• Oregano -- 1 teaspoon
• Water or stock -- 1 cup
• Raisins (optional) -- 1/2 cup
• Black or green olives (optional), pitted and chopped -- 1/4 cup
• Flour -- 1 tablespoon

Method -

1. Mix the flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers, breaking it up into small pieces. If using oil, simply stir it in.
2. Stir in just enough milk, water or broth to form a kneadable mass. Remove it to a floured work surface and knead for about 5-10 minutes, or until it is silky smooth. Add a little flour if it is too sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
3. While the dough is resting, heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
4. Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
5. Preheat oven to 375°F. Cut the rested dough into 12 equal portions. Lightly flour a work surface and roll each portion out into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
6. Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top. Serve warm.

Variations -

• Empanadas al Horno (Chile and Argentina):The filling above is called pino and is typical for empanadas eaten in Chile and Argentina. Usually the filling of each empanada is topped with a sliced hard-boiled egg before it is encased in the pastry and baked. Chileans add a little more onions, Argentinians a little more beef.
• Empanadas de Atún (Tuna empanadas): Sauté a minced onion in olive oil. Cool and stir in 3 or 4 drained cans of tuna, 1 cup of frozen peas (optional), salt and pepper. Fill the pastry and bake as directed above. Sometimes the filling is topped with a couple slices of hard-boiled egg. Other recipes call for adding the tuna and a 1/2 cup white wine to the pan with the onions and simmering to cook down the wine a bit.
• Empanadas de Espinaca (Spinach empanadas): Sauté some minced onion and garlic in olive oil. Add about 2 pounds of cleaned, chopped spinach and cook until wilted. Season with salt, pepper and a little nutmeg and cool. Toss with 3/4 cup shredded mozzarella, fill pastry and bake as directed above.
• Empanadas Gallegas (Spain): The people of Galicia in northwest Spain fill empanadas with stewlike mixtures of onion and chicken, beef, salt cod, tuna, rabbit or seafood. Empanadas gallegas are often made like a large double-crust pastry and cut into serving portions. Make the dough as described above, but divide into two pieces and roll out into two rectangles, one slightly smaller than the other. Lay the larger rectangle on a greased and floured baking sheet. Spread your desired filling over the pastry leaving a 1-inch border. Lay the smaller dough rectangle over the filling and moisten the edges with water. Bring the edges of the bottom pastry up over edges of the top pastry and press to seal. Poke some holes in the top pastry with a fork and decorate with pieces of leftover dough if you like. Bake as for individual empanadas, allowing a little more time to cook completely through.
• Empanadas Mexicanas (Mexico): the pino filling, known as picadillo in Mexico, is common. Other possibilities are chile-seasoned and shredded chicken or beef topped with grated cheese. Moles are a popular filling in Oaxaca. Fruit filled empanadas are favorites everywhere.
• Empanadas Venezolanas (Venezuela): made with the same dough used for arepas. Roll the dough out into rounds between plastic wrap, fill, seal and deep fry in hot oil. Popular fillings are meat, cheese, black beans and seafood.
• Pastelillos (Puerto Rico): fill with pico (known as picadillo in Puerto Rico), shredded cheese or guava paste (guayaba).
• Salteñas (Bolivia): a favorite for breakfast in Bolivia, sold by roadside vendors. Mix a little paprika or achiote oil into the dough to give it an authentic reddish-orange tinge. Make a chicken or beef stew with potatoes and peas. Spice it up with some cumin and hot chiles or cayenne pepper. Sweeten it with a big pinch of sugar. Then thicken it with a packet of plain gelatin (follow package directions) before cooling. Fill and bake as directed above.
• Empanadas Dulces (Dessert empanadas): fill with fruit preserves (apple, pineapple, guava), dulce de leche, arroz con leche, or canned pumpkin.
• Sometimes a beaten egg is added to the pastry dough. Other recipes call for the addition of about 1 tablespoon of vinegar.
• Roll the dough out into large 6- to 8-inch rounds for individual portions sizes, or into 3- to 4-inch size to make appetizers.
• The pastry for empanadas is usually a pie-crust-like short dough made with lard or shortening. But recipes for the pastry vary as much as fillings. Puff pastry (hojaldre) is often used as a shortcut and can be found in pre-cut rounds in many Latin markets.

Notes -

• Empanadas are a traditional food on Chile's National Day (September 18).
• The empanadinhas of Brazil are similar, but they are more like a tart and open-faced on top.

Coca-Cola Cake - (American cocoa-cola cake)

Coca-Cola Cake
(American cocoa-cola cake)

This fun cake originated in the Southern United States. Bake one up when you find yourself stuck with some flat leftover soda. A favorite for birthday parties.

4 to 6 servings

Ingredients -

Cake

Flour -- 2 cups
Sugar -- 2 cups
Baking soda -- 1 teaspoon
Unsalted butter -- 8 tablespoons (1 cup)
Cola -- 1 cup
Cocoa powder -- 3 tablespoons
Buttermilk, or sour milk (see variations) -- 1/2 cup
Eggs, beaten -- 2
Vanilla -- 1 tablespoon
Mini marshmallows -- 1 1/2 cups

Cola Frosting

Unsalted butter -- 4 tablespoons (1/2 cup)
Cocoa powder -- 3 tablespoons
Cola soda -- 6 tablespoons
Powdered (confectioner's) sugar -- 1 pound
Pecans (optional), chopped -- 1 cup

Method -

Preheat oven to 350°F. Sift the flour, sugar and baking soda together into a large bowl.
Heat the butter, 1 cup of cola and cocoa powder in a small saucepan until smooth and just beginning to boil. Whisk into the flour mixture.
Whisk the buttermilk, eggs and vanilla together and stir into the flour mixture to form a smooth batter. Finally fold the marshmallows into the batter.
Pour into a greased 13x9-inch cake pan and bake for 30-40 minutes.
While cake is baking, add the remaining 6 tablespoons of cola, 4 tablespoons of butter and 3 tablespoons of cocoa powder to a small saucepan and bring to a boil over medium heat. Remove from heat and beat in the powdered sugar until smooth. Stir in the pecans.
Spread the frosting evenly over the cake as soon as it finishes baking. The cake must be hot when the frosting is spread. Set aside to cool completely, then slice and serve.

Variations -

Sour milk can be made by adding 2 teaspoons of lemon juice to 1 cup of milk. Let set for about 10 minutes before adding to recipes.

Cornish Pasties - (English beef and vegetable pies)

Cornish Pasties
(English beef and vegetable pies)

Pasties — handheld pies with a savory filling — have been enjoyed in Europe since the Middle Ages. But the Cornish pasty, from the English County of Cornwall, is the most famous of all. This meal-in-one classic was a favorite of Cornish coal miners of old, and it now enjoys protected status by the European Commission. To qualify, a Cornish pasty may contain only beef, potatoes, rutabaga and onion. No carrots please!

Rutabagas, as they are known in the United States, are called swedes in most of Great Britain, and turnips in Cornwall. Take note: the "a" in pasty is short as in the word "last," not long as in the word "taste."

Makes 4 Cornish pasties

Ingredients -

Shortcrust Pastry

• Flour -- 3 cups
• Salt -- 1/2 teaspoon
• Butter, chilled -- 8 tablespoons
• Lard or shortening, chilled -- 8 tablespoons
• Cold water -- 6 or 7 tablespoons

Beef Filling

• Skirt steak, thinly sliced -- 1 pound
• All-purpose potatoes, peeled and thinly sliced -- 1/2 pound
• Rutabaga, peeled and thinly sliced -- 1 large
• Onion, finely chopped -- 1
• Salt and pepper -- to season
• Butter -- 4 tablespoons

Method -

1. Preheat oven to 350°F. Mix the flour and salt in a large bowl. Cut the butter and lard or shortening into small pieces and work it into the flour lightly with your fingers to form a mixture with a texture like breadcrumbs. Stir in the cold water, a couple tablespoons at a time, to bring the mass together. Remove to a floured work surface and knead once or twice gently to form a smooth dough. Shape into a disc, wrap in plastic and chill for at least 30 minutes.
2. Place the pastry on a lightly floured work surface and cut into quarters. Roll each quarter out into a 9-inch round. Place a layer of potatoes in the center of each round and season lightly with salt and pepper. Next add a layer of rutabaga, followed by a layer of beef and finally onions, lightly seasoning each layer with salt and pepper. Place a tablespoon of butter atop each filling.
3. Brush the edges of the pastry with water. Bring the pastry up and over the filling, pinch the edges together and then crimp to seal.
4. Place the pasties on a baking sheet and brush each with a little milk or egg beaten with a little water. Poke a small hole or two in the top of each pasty with a toothpick to vent any steam. Bake for 30 minutes. Reduce heat to 325°F and bake for another 20 to 30 minutes, or until golden brown and cooked through.

Cornish Pasty Variations -

• Though a true Cornish pasty contains only beef, potatoes, rutabagas and onions, many different fillings are cooked up in Cornwall and beyond. Venison was common for early pasties that were prepared for royalty. Pork and apple is a popular variation in modern times. Some pasties even have a savory filling on one end and a sweet dessert filling on the other — a two-course meal in a single package!

Cherniy Hleb - (Russian black bread)

Cherniy Hleb
(Russian black bread)

A hearty loaf of sourdough rye bread represents for many Russians the core of the Russian soul. As an old Russian saying goes, "porridge is our mother; bread is our father."


Rye bread, called black bread (черный хлеб, pronounced CHOR-nee khlebf) in Russian, enjoys particular favor in Russia and other parts of Eastern Europe due to rye's ability to thrive in higher latitudes.

Two common types of Russian black bread are Borodinsky bread, which is baked in a loaf pan, and Darnitsky bread, which this recipe approximates.


Ingredients -

Dough Starter

• Active dry yeast -- 1 (1/4-ounce) package
• Warm (110°F) water -- 1/2 cup
• Rye flour -- 3/4 cup
• Bread flour -- 3/4 cup
• Water -- 1 cup
• Dark molasses -- 3 tablespoons

Flour Mixture

• Whole-wheat flour -- 1 1/2 cups
• Bread flour -- 1 cup
• Caraway seeds -- 2 tablespoons
• Cocoa powder -- 1 tablespoon
• Onion powder-- 1 tablespoon
• Salt -- 1 teaspoon
• Cider vinegar -- 2 tablespoons
• Oil -- 1 tablespoon
• Cornmeal -- for the baking tray

Method -

1. Mix the yeast and 1/2 cup warm water together in a large bowl and set aside for about 10 minutes to activate the yeast. Stir in the remaining dough starter ingredients.
2. In another bowl, mix together the remaining ingredients except for the vinegar, oil and cornmeal. Pour the flour mixture over the starter and do not stir. Cover the bowl with plastic wrap or a clean towel and set aside for 2 to 5 hours to allow the starter to ferment. The starter will bubble up through the flour mixture.
3. Add the vinegar and oil to the flour mixture and use a wooden spoon to stir the flour mixture into the starter. As the mixture comes together, remove the dough to a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. The dough might be a little sticky. Knead in just enough extra flour to keep the dough from sticking to your hands.
4. Set the dough in a large, lightly oiled bowl and spread a little oil over the top of the dough. Cover with plastic wrap or a clean towel and set in a warm part of the kitchen to rise until doubled in size, about 1 1/2 to 2 hours.
5. Remove the dough to a lightly floured work surface. Punch down the dough and lightly knead it 3 or 4 times. Form into a ball, return to the bowl, cover and let rise for another 45 minutes or so.
6. Preheat oven to 450°F and set the shelf at the lowest level. Put a small metal pan in the oven (you will use this later). Press down and deflate the dough again and then form it into a ball. Sprinkle the cornmeal onto a baking sheet and set the dough on the baking sheet, with any seams facing down. Lightly oil the top of the dough and cover it with plastic wrap. Set aside to rise for another hour.
7. Use a sharp knife or razor blade to slash the top of the dough in 3 parallel lines about 1/4-inch deep. Then slash with another set of 3 lines perpendicular to the first set. Use a spray bottle to mist the dough with water.
8. Set the baking sheet in the oven and pour about 1 cup of water into the small pan to create steam. Shut the door immediately and bake for 15 minutes. Reduce heat to 400°F and bake for another 35 to 45 minutes. (An insta-read thermometer inserted into the middle of the loaf should register 190°F.)
9. Set the loaf on a cooling rack and cool completely before slicing.

Cherniy Hleb (Russian Black Bread) Variations -

• Coloring the Bread: Rye breads are naturally darker than wheat breads, but a number of ingredients can be added to Russian rye to give it a darker color and a more toothsome flavor. The recipe above uses molasses and cocoa. Other recipes call for a tablespoon of grated baking chocolate or instant coffee powder.
• Fiber Additions: Enrich your bread and give it healthful fiber by adding 1/4 cup oat bran, wheat bran or ground flax seed to the flour mixture.
• Seeds and Spices: Flavor the bread with 1 tablespoon of fennel seed or ground coriander. Stir 1/4 cup of sunflower, pumpkin or whole flax seeds into the flour mixture.
• Borodinsky, or Borodino, Bread (Бородинский хлеб): A soft rye bread flavored with ground coriander and baked in a loaf pan.
• Darnitsky Bread (Дарницкий хлеб): A common sourdough rye baked as a round loaf. The recipe above approximates a loaf of Darnitsky rye bread.

Cornbread - (American cornmeal bread)

Cornbread
(American cornmeal bread)

This recipe is for Southern cornbread, a drier, crunchier cornbread than its more cake-like Northern counterpart. It is best eaten same day it is baked. Stale leftovers can be used to make cornbread dressing. See the variations to make the Northern version.

6 to 8 servings

Ingredients -

• Cornmeal, preferably white -- 1 3/4 cup
• Baking powder -- 1 teaspoon
• Baking soda -- 1 teaspoon
• Sugar (optional) -- 1 tablespoon
• Salt -- 1 teaspoon
• Eggs, beaten -- 2
• Buttermilk -- 2 cups
• Butter or bacon fat -- 2 tablespoons

Method -

1. Preheat oven to 450ºF and place a cast-iron skillet into the oven. In a large bowl, mix together the cornmeal, baking powder, baking soda, sugar and salt. Beat the eggs and buttermilk together in another bowl.
2. Stir the wet ingredients into dry ingredients just until the whole mass comes together. Do not overmix; a few dry spots and lumps are fine.
3. Remove the hot cast-iron skillet from the oven, add the butter or bacon fat and distribute it evenly around the bottom of the skillet. Pour the batter into the skillet and spread it out evenly.
4. Place the skillet in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
5. Turn cornbread out onto serving platter, cut into wedges and serve.

Variations -

• Northern Cornbread: Reduce oven heat to 425ºF. Follow the recipes above, but instead of using all cornmeal, use 1 cup of cornmeal and 3/4 cup of flour. Yellow cornmeal is preferred. Increase baking powder to 2 teaspoons.
• Possible additions: minced jalapeño, fresh corn, shredded cheese, minced herbs, pork cracklings, bacon bits. Stir any addition into the wet ingredients.
• If you don't have buttermilk, add 1 tablespoon of lemon juice or 2 tablespoons of yogurt to 2 cups of milk. Let set 10-15 minutes before using.
• The batter can also be poured into a cast-iron cornbread stick mold. Reduce baking time to 10-15 minutes. Or try pouring into greased muffin tins.
• After the cornbread comes out of the oven, brush the top crust with butter, or with honey mixed with a little water .

Bichak - (Afghani stuffed savory and sweet pastries)

Bichak
(Afghani stuffed savory and sweet pastries)

These triangular baked pastries come in both sweet and savory versions and are perfect as appetizers or with a cup of tea. The main recipe here is for meat (gosht) bichak, but try the pumpkin, cheese or jam versions too.

Makes 40 to 45 pastries

Ingredients -

Dough

• Lukewarm (110°F) water -- 1/4 cup
• Active dry yeast -- 1 (1/4-ounce) package
• Flour -- 3 1/2 cups
• Salt -- 1 teaspoon
• Water -- 1 1/4 cups
• Egg, beaten -- 1
• Oil -- 1 tablespoon
• Egg yolks -- 2

Meat (gosht) Filling

• Oil -- 2 to 3 tablespoons
• Onions, finely chopped -- 2
• Ground lamb or beef -- 1 pound
• Salt and peppers -- to season

Method -

1. Mix the lukewarm water and yeast together in a small bowl and set aside for 5 to 10 minutes to activate the yeast.
2. Add 3 cups of the flour and the salt to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, 1 1/4 cups water, beaten egg and oil. Stir with a wooden spoon to mix the ingredients and bring the dough together.
3. Remove the dough to a floured work surface and knead, adding extra flour as needed, until the dough is no longer sticking to your hands and is silky and elastic.
4. Place the dough in a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 1/2 to 2 hours.
5. While the dough is rising, make the meat filling. Heat the oil in a skillet over medium-high flame. Add the onions and saute until they are cooked down and translucent, 4 or 5 minutes.
6. Add the ground meat and saute, breaking up large chunks, until cooked through, another 6 or 7 minutes. Drain any excess fat, season to taste with salt and pepper and set aside to cool.
7. Preheat oven to 350°F. Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough in two and roll the out half the dough into a rectangle about 1/4-inch thick.
8. Use a cookie cutter or large glass to cut the dough into 3 or 4-inch rounds. Place 1 or 2 tablespoons of the meat mixture into the middle of a round. Fold the bottom of the dough up over the filling then fold down the top on each side to form a triangle. Pinch the edges together to form a seam and seal in the filling. Repeat with the remaining dough and filling.
9. Place the bichak on a greased baking sheet. Beat the egg yolks with a little water and and brush the top of each pastry with the egg wash. Place the baking sheet in the oven and bake for 30 to 35 minutes, or until the pastries are lightly browned and cooked through.

Variations -

• Stir some diced, cooked potatoes into the meat filling.
• Kadu Bichak (Pumpkin-filled bichak): Saute a finely chopped onion and 1 teaspoon of ground cumin in 2 or 3 tablespoons of oil until translucent. Stir in 1 (15-ounce) can of pumpkin and season to taste with salt and pepper. For a sweeter version, eliminate the cumin and add 2 tablespoons of sugar. To use fresh pumpkin, simmer the pumpkin or butternut squash in a little water until it is cooked through, then drain and mash.
• Paner Bichak (Cheese-filled bichak): Beat 1 pound of farmer's cheese with 1 egg, 3 tablespoons of sugar and 1 or 2 teaspoon of cinnamon.
• Fruit Bichak: For a sweet fruit filling, mix 2 cups of your favorite jam or preserves with 1/2 cup of breadcrumbs.

Notes

• Leftover bichak freeze well. Thaw out for 30 minutes, then reheat in a 350°F oven for 10 to 15 minutes.

Bibingka Especial - (Filipino sweet coconut and rice flour cake)

Bibingka Especial -
(Filipino sweet coconut and rice flour cake)

Bibingka is a lightly sweet, moist cake made with rice or cassava flour and traditionally cooked over charcoal in a banana-leaf-lined clay pot. A simpler version can be made in a cake pan in the oven. Bibingka especial, with tasty toppings, is popular in the Philippines during the Christmas holiday season and is eaten after Midnight Mass on Christmas Day.


Try to use the banana leaf for authentic flavor. Packages of banana leaves can be found in the frozen section of many Asian and Latino markets. If you can't find banana leaves, just substitute wax or parchment paper.

4 to 6 servings

Ingredients -

Cake

Banana leaf (optional) -- 1
Rice flour -- 2 cups
Baking powder -- 2 teaspoons
Salt -- pinch
Eggs, beaten -- 3
Sugar -- 3/4 cup
Coconut milk -- 1 1/2 cups

Toppings

White cheddar cheese, grated -- 1/2 cup
Grated coconut -- 1/2 cup
Unsalted butter, room temperature -- 2 tablespoons
Sugar -- 2 tablespoons

Method -

Preheat oven to 375°F. Rinse the banana leaf, pat it dry and cut it into a round about 1 inch larger on all sides than a 9-inch cake pan. Grease the banana leaf and fit it into the pan with the edges coming up the side of the pan.
In a large bowl, mix together the flour, baking powder and salt.
Using an electric mixer, beat the eggs and sugar until the sugar is completely dissolved and the eggs are frothy, about 5 minutes.
With the mixer running on low, add 1/3 of the flour mixture to the mixing bowl, then 1/2 of the coconut milk. Follow this by another 1/3 of the flour, the remaining coconut milk and then the remaining flour.
Pour the batter into the cake pan and place it in the oven to bake for 20 minutes. Carefully remove the cake pan from the oven and sprinkle the top with the cheddar cheese and grated coconut.
Return to the oven and bake for another 10 to 15 minutes, or until the top is nicely browned and a toothpick inserted in the middle comes out clean.
Remove from the oven, spread the remaining butter over top of the cake and sprinkle it with the remaining 2 tablespoons of sugar. Cool for about 10 minutes. Gently remove the cake to a serving platter and serve warm.

Bibingka Variations -

Other Toppings: Try salted duck eggs, sliced into rounds or pineapple rings.
Substitute whole milk for some or all of the coconut milk.
Cassava Bibingka: This version is made with grated cassava (tapioca) root and is more like a pudding. It is usually topped with a layer of sweet custard.

Bauernbrot - (German farmer-style rye bread)

Bauernbrot
(German farmer-style rye bread)

Authentic-tasting German bread is easier to make than you'd think. Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south. It was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens. It takes a few hours from start to finish, but most of that time is spent resting the dough or baking it. The final product has a dense crumb, full flavor and a chewy crust.


Ingredients

Dough Starter

Bread flour -- 3/4 cup
Rye flour -- 3/4 cup
Honey or malt syrup -- 3 tablespoons
Water, lukewarm -- 1 1/2 cups
Instant yeast -- 1/2 teaspoon

Flour mixture

Bread flour -- 2 1/2 cups
Caraway seeds -- 2 tablespoons
Salt -- 1 1/2 teaspoons
Instant yeast -- 1/2 teaspoon
Oil -- 1 tablespoon
Cornmeal -- for the baking tray

Method -

Add the ingredients for the starter to a large bowl and mix together until smooth. Set aside for 10 minutes for the yeast to activate.
While the starter is resting, mix together the remaining ingredients except for the oil and cornmeal. Pour the flour mixture over the starter. Do not stir. Cover with plastic wrap or a clean towel and set aside for at least two hours and up to five hours. The starter will bubble up through the flour mixture.
Add the oil to the flour mixture and use a wooden spoon to stir the flour mixture into the starter. As the mixture comes together, remove the dough to a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. The dough might be a little sticky. Knead in just enough extra flour to keep the dough from sticking to your hands.
Set the dough aside to rest for about 10 minutes, then knead for another 5 to 10 minutes.
Set the dough in a large, lightly oiled bowl and lightly oil the top of the dough. Cover with plastic wrap or a clean towel and set in a draft-free area of the kitchen to rise until doubled in size, about 1 1/2 to 2 hours. Remove the dough to a lightly floured work surface. Punch down the dough and lightly knead it 3 or 4 times. Form into a ball, return to the bowl, cover and let rise for another 45 minutes or so.
Preheat oven to 450°F and set the shelf at the lowest level. Put a small metal pan in the oven (you will use this later). Lightly press down on the dough and form it into a ball. Sprinkle the cornmeal onto a baking sheet and set the dough onto the baking sheet. Lightly oil the top of the dough and cover it with plastic wrap. Set aside to rise for another hour.
Use a sharp knife or razor blade to slash the top of the dough in 3 parallel lines about 1/4-inch thick. Then slash with another set of 3 lines perpendicular to the first set. Use a spray bottle to mist the dough with water.
Set the baking sheet in the oven and pour about 1 cup of water into the small pan to create steam. Shut the door immediately and bake for 15 minutes. Reduce heat to 400°F and bake for another 35 to 45 minutes. (An insta-read thermometer inserted into the middle of the loaf should register 190°F.)
Set the loaf on a cooling rack and let cool completely.

Variations -

For even better flavor, let the starter ferment for an hour a room temperature. Then set it in the refrigerator to ferment slowly for another 8 to 24 hours. Return it to room temperature before proceeding with the recipe.
Vary the proportion of rye flour and bread flour to your liking. Or eliminate the rye flour altogether and use all bread flour. You can also make a whole wheat loaf by replacing about 1/2 of the bread flour with whole wheat flour. You will need to add a little more water if you do.
Mix 3 tablespoons sesame seeds, sunflower seeds, linseeds, flaxseeds, cracked wheat, rye or spelt into the flour mixture for added texture.
For a darker crust, brush the dough with some buttermilk, yogurt or dark coffee just before baking.
Use a baking stone for even better crust development. Set the stone in the oven about an hour before baking to preheat it thoroughly. After the final rise, move the dough directly to the stone to bake.

Basboosa - (Egyptian semolina cake)

Basboosa -
(Egyptian semolina cake)

A favorite Egyptian sweet, basboosa is a semolina cake that is baked and soaked with a floral-scented syrup. Its melting sweetness goes well with a cup of hot coffee or tea.

6 to 8 servings

Syrup -

Sugar -- 2 cups
Water -- 1 1/2 cups
Lemon, juice only -- 1
Orange flower water or rosewater (optional) -- 1 teaspoon

Cake

Semolina -- 2 cups
Baking powder -- 1 teaspoon
Baking soda -- 1/2 teaspoon
Unsalted butter, room temperature -- 1/2 cup (8 tablespoons)
Sugar -- 3/4 cup
Vanilla -- 1 teaspoon
Eggs, beaten -- 2
Yogurt -- 3/4 cup
Blanched almonds -- 1/2 cup

Ingredients -
Method -

Preheat oven to 350°F. Add the 2 cups of sugar, water and lemon juice to a heavy-bottomed saucepan. Bring to a boil over medium-high heat and stir to dissolve the sugar. Reduce heat to medium and continue to boil for about 8 to 10 more minutes. Remove from heat, stir in the orange flower water or rosewater if using and set the syrup aside to cool.
Sift together the semolina, baking powder and baking soda in a bowl and set aside.
Add the butter and sugar to the bowl of an electric mixer and cream together until light and fluffy. Next add the eggs, one at a time. Then add the vanilla.
With the mixer speed on medium-low speed, add about 1/3 of the semolina mixture to the butter and beat to incorporate. Then add 1/2 the yogurt and again beat to incorporate. Finish with the remaining ingredients, alternating the semolina with the remaining yogurt. Beat until smooth. Scrape the bowl and beat again.
Pour the batter into a buttered 9x12-inch baking pan or into two 8-inch round cake pans and smooth out the top. Use a knife to make diagonal lines in two directions on the surface of the batter, creating diamond shapes. Arrange an almond in the center of each diamond. Place in the oven and bake 30 to 40 minutes, or until lightly browned on the top.
Remove the cake from the oven and pour some of the cooled sugar syrup slowly over the entire cake while it is hot. Allow the syrup to soak into the cake before pouring on more, using up all the syrup. Set the cake aside until it is completely cooled.
Cut the basboosa into diamond-shaped pieces and serve at room temperature with coffee or tea.

Variations -

Use milk instead of yogurt. Increase the baking powder to 2 teaspoons and eliminate the baking soda.
Often served with whipped cream or a dollop of ushta, a type of clotted cream.
Use pistacchios or walnuts instead of almonds if you like.

Barmbrack - (Irish fruit bread)

Barmbrack -
(Irish fruit bread)

Barmbrack is a tea bread popular in Ireland, especially around Halloween. This lightly sweet bread, studded with dried fruit, is best served toasted with a good smear of butter and a hot cup of Irish tea.

At Halloween, barmbrack is used to tell fortunes for the coming year. A pea, a stick, a piece of cloth, a coin and a ring are all baked inside the bread. The one who gets the pea will not marry. The one who gets the stick will have an unhappy marriage. The piece of cloth foretells poverty, while the coin indicates riches. The finder of the ring will marry within the year.

Also known as barm brack, barn brack or baírín breac.

Ingredients -

Strong black tea -- 2 cups
Dried fruit (raisins, sultanas, currants, candied peel, etc.) -- 2 cups
Milk, lukewarm (110-115°F) -- 1 cup
Active dry yeast -- 1 (1/4-ounce) package
Sugar -- 2 teaspoons
Flour -- 3 to 3 1/2 cups
Sugar -- 1/4 cup
Ground cinnamon -- 1/2 teaspoon
Ground cloves -- 1/2 teaspoon
Nutmeg -- 1/4 teaspoon
Egg, beaten -- 1
Butter, unsalted, softened -- 1/3 cup
Salt -- 1 teaspoon

Method -

Place the tea and dried fruit in a bowl and let soak for at least one hour, preferably overnight.
Mix the yeast, warm milk and 2 teaspoons of sugar together in a small bowl and set aside for 5 to 10 minutes to activate the yeast.
In a large mixing bowl, sift together the flour, sugar and spices. Make a well in the center of the flour and add the yeast mixture, beaten egg, butter and salt. Stir with a wooden spoon to mix the ingredients and bring the dough together. Add a little more flour if the dough is too wet or a little more milk if it is too dry.
Remove the dough to a floured work surface and knead for 5 to 10 minutes, or until the dough is smooth but still a little sticky.
Drain the dried fruit and knead a little at a time into the dough until all the fruit has been incorporated.
Remove the dough to a large, lightly buttered bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
Remove the dough to a lightly floured work surface and punch down to deflate. Knead lightly for 2 to 3 minutes. Form into a ball and placed in a buttered 8-inch cake pan. Cover with a towel or plastic wrap and let rise again until doubled in size, about an hour.
Preheat oven to 400°F. Place the loaf in the oven and bake for 35 to 45 minutes, or until the top is browned and sounds hollow when tapped. Remove to a rack and cool. Serve with a spread of butter and a cup of tea.

Barmbrack Variations -

Substitute 1/2 cup of whole wheat flour for 1/2 cup of the white flour.
To give the loaf a dark, shiny crust, brush the top of the loaf just before baking with a mixture of 1 egg yolk and 3 tablespoons of milk whisked together.
Some recipes eliminate the yeast and use baking soda as a shortcut leavener. However, since barm is Irish for yeast, this method is more shortcut than authentic.
Many barmbrack recipes call for "mixed spice." You can make this yourself out of equal parts ground cinnamon, cloves and nutmeg.

Banana Bread - (Caribbean sweet quickbread)

Banana Bread -
(Caribbean sweet quickbread)

Banana bread is eaten in many countries, of course. But it is especially popular in the Caribbean, particularly in Aruba, Jamaica and the Bahamas. Serve slices with dollop of whipped cream and a cup of coffee or hot tea. Also great for breakfast or as a snack for kids.


Makes 1 medium-sized loaf

Ingredients -

Flour -- 2 cups
Baking powder -- 1 tablespoon
Salt -- 1/2 teaspoon
Nutmeg -- 1/4 teaspoon
Butter, softened -- 8 tablespoons
Sugar -- 1/2 cup
Eggs, beaten -- 2
Vanilla -- 1 teaspoon
Ripe bananas, mashed until smooth -- 1 pound (around 2 or 3)
Pecans or walnuts, chopped -- 1/2 cup
Raisins -- 1/3 cup

Method -

Preheat oven to 350°F and butter or grease a 9x5-inch loaf pan. Sift the flour, baking powder, salt and nutmeg together into a large bowl.
Add the butter and sugar to the bowl of an electric mixer and beat them together on medium-high speed until light and fluffy. Reduce speed to medium and add the eggs and vanilla, beating until they are fully incorporated.
With the mixer running on medium-low, add 1/3 of the flour mixture. Next add 1/2 of the bananas, followed by another 1/3 of the flour, the remaining bananas and the rest of the flour. Continue mixing just until all the ingredients are incorporated.
Toss the nuts and raisins with a tablespoon of flour and then gently stir them into the batter. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for about 10 minutes before turning out onto a wire rack or serving plate. Serve warm or cool.

Variations -

You can eliminate the nuts and raisins if you like. Or just any combination of your favorite ingredients: shredded coconut, chocolate chips, other nuts, currants. Give the batter some flair by mixing in a teaspoon of rum extract or a couple teaspoons of lime or lemon zest.

Baklava - (Greek, Turkish nut and phyllo sweet pastry)

Baklava
(Greek, Turkish nut and phyllo sweet pastry)

An ancient treat, baklava was first cooked up in its current form by Ottoman cooks in present-day Turkey. Its popularity quickly spread to Greece and other countries in the region. Sticky and sweet, it is the iconic Middle Eastern pastry. And it's surprisingly easy to make.


Makes about 30 pieces

Ingredients -
Pastry

Phyllo dough -- 20 sheets (1/2 of a 1-pound package)
Melted unsalted butter -- 1 cup
Walnuts, pistachios or almonds, finely chopped -- 3 cups (1 1/2 pounds)
Sugar -- 1/4 cup
Ground cinnamon -- 2 teaspoons
Ground cloves -- 1/4 teaspoon

Syrup

Sugar -- 1 1/2 cups
Water -- 1/1/2 cups
Honey -- 1/2 cup
Lemon juice -- 2 teaspoons

Method -

Preheat oven to 325°F. Brush a 13x9-inch baking pan with some of the melted butter. Lay 9 sheets of phyllo in the bottom of the pan, brushing each with the melted butter before laying down the next.
Mix the nuts sugar, cinnamon and cloves together in a bowl and spread half the mixture evenly over the phyllo. Lay two sheets of phyllo over the nuts, brushing each with butter. Then spread the remaining 9 sheets of phyllo over the second layer of nuts, brushing each sheet with the butter.
Trim the phyllo to fit the pan and use a sharp knife to cut into even diamond or square shapes. Sprinkle the top of the baklava lightly with water.
Place the pan in the oven and bake for about 60 minutes. Cover the pan with aluminum foil if the top starts turning too brown.
While the baklava bakes, mix the ingredients for the syrup in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil for 10 to 15 minutes, then remove from heat and cool.
When the baklava comes out of the oven, recut it with a sharp knife. Gently spoon the syrup evenly over the baklava, taking particular care to get it in between the cut edges. Let the baklava set for several hours to soak up the syrup before serving. Cover loosely to store.

Variations -

Use a mixture of nuts if you like. A half-half mix of almonds and walnuts is popular. Sprinkle the top of the finished baklava with finely ground nuts as a garnish.
Add a lemon peel, cinnamon stick or a couple whole cloves to the boiling syrup to add flavor. Remove from the syrup before you pour it over the baklava. Or stir a splash of rosewater or orange blossom water into the syrup just before you pour it on the sweets.

Baking Powder Biscuits - (American breakfast quickbread)

Baking Powder Biscuits
(American breakfast quickbread)

Here is an easy, quick recipe for basic American breakfast biscuits. Spread with jam or serve topped with a generous portion of sausage gravy. Baking powder biscuits make a great addition to any Sunday morning breakfast.


3 to 4 servings

Ingredients -

• Flour -- 2 cups
• Baking powder -- 1 tablespoon
• Salt -- 1 teaspoon
• Butter, cold, cut into small cubes -- 4 ounces, or 1/2 cup
• Milk -- 2/3 cup

Method -

1. Preheat oven to 400°F. Sift the flour, baking powder and salt together into a large bowl. Add the butter and work into the flour quickly with your hands to form a coarse mealy texture.
2. Stir in just enough milk to bring all the ingredients together in a shaggy mass. You may have to add more or less milk than called for.
3. Remove the dough to a floured work surface and knead briefly just to smooth out the dough. Do not overknead or your biscuits will end up tough.
4. Roll out to a thickness of about 3/4 inch. Cut into rounds with a floured glass or a biscuit cutter. Place the rounds on an ungreased baking sheet and brush with milk or melted butter.
5. Place in the oven and bake until browned on top, about 12 to 15 minutes. Serve immediately.

Baking Powder Biscuit Variations -

• Buttermilk Biscuits: Add 3/4 teaspoon baking soda to the dry ingredients and substitute buttermilk for the regular milk.
• Cheesy Biscuits: Stir 1/2 cup shredded cheddar cheese into the flour-butter mixture for cheesy biscuits.
• Drop Biscuits: Add a little more milk to make a moister dough and skip the kneading step. Use an ice cream scoop to spoon out portions of the dough onto a baking sheet and bake as directed.
• Southern-Style Biscuits: Substitute chilled lard for 1/2 the butter and stir in some crumbled bacon.
• Add 1 or 2 teaspoons of dried herbs, or 1 tablespoon of minced fresh herbs to the dough if you like.

Notes -

• As with all quickbreads, it helps to have all the ingredients well chilled. Also, do not handle the dough any more than necessary. Overworking it will make the biscuits tough.

Apple Cake - (United States apple cake)

Apple Cake
(United States apple cake)

Apple cake is popular throughout the United States, especially during the fall when the new apple harvest is coming in. This simple, moist, rich cake really hits the spot.


4 to 6 servings

Ingredients

• Butter, softened -- 1/2 cup
• Sugar -- 1 cup
• Egg, lightly beaten -- 1
• Flour -- 1 cup
• Baking soda -- 1 teaspoon
• Cinnamon -- 1 teaspoon
• Nutmeg -- 1/2 teaspoon
• Apples, peeled, cored and chopped -- 2
• Walnuts (optional), lightly chopped -- 1/2 cup

Method

1. Preheat oven to 350°F. Add the butter and sugar to an electric mixer and cream well until fluffy. Add the egg and beat to incorporate.
2. In a large bowl, mix together the flour, baking soda, cinnamon and nutmeg. Then, with the mixer on low, slowly add the dry ingredients to the butter mixture until just incorporated. Do not over beat. Remove the bowl from the mixer and stir in the apples and nuts by hand.
3. Pour the batter into a buttered 9-inch cake pan and bake for 30 to 40 minutes, or until browned and a toothpick inserted into the middle comes out clean. Remove to a rack and cool before cutting. Serve warm with a dollop of whipped cream.

Variations

• Add a little lemon zest along with the apples a walnuts if you like.
• Sprinkle a tablespoon of sugar over the top of the cake for more of a glazed surface.
• Use pears instead of apples.