Monday, February 11, 2013

Focaccia Hamentashen

I've been wanting to make these for Purim for the past couple years, but something always comes up. Today I finally tested my concept, and I intend to put a couple in each Purim basket for mishloach manot/shalach manos I give my friends and neighbors. In Hebrew - פוקצ'ה אוזני המן

Start with your favorite pizza or focaccia dough recipe. I used my dad's pizza dough recipe. I think this one from Anne Burrell also looks good. The following proportions will make 8 hamentashen (enough for a test batch or family appetizer):


  • 3/4 tsp yeast
  • 1 tsp sugar
  • 1/2 cup warm water (NOT hot)
  • 2 Tbsp oil
  • 1 egg (optional)
  • 2 cups flour (I used whole wheat for this test, but I plan to use all-purpose for the mishloah manot.)
  • 1 tsp salt

Sunday, February 10, 2013

''Fresh'' Sriracha - homemade hot sauce

I recently made "fresh" (unfermented) sriracha after hearing about the popular "Rooster Sauce" or "Hipster Ketchup" on a couple of my favorite podcasts. I based my sauce on the technique from Food52, with some changes for my palette.

0. Before you begin handling the chilis, put on gloves and do not remove them until you have washed the cutting board and knife after step 2.

1. Coarsely chop:
  • 3/4 lb (1/3 kg) red chili peppers
  • 4 cloves of garlic
2. Soak overnight in:
  • 1 cup apple cider vinegar (or enough to just barely cover the chilis after you squeeze them down)
  • 1 tsp sea salt
3. The next day add:
  • 2 Tbsp sugar
  • 1 tsp tamari or good soy sauce (optional)
  • a few drops of mushroom sauce or fish sauce (optional)
4. Simmer for 5-15 minutes. Blend well. (I used a hand-held stick blender.)

5. Pour the sauce through a mesh strainer. Use a spatula to squeeze out every last drop. Scrape the bottom of the strainer.


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