August 23, 2013

Flaky Turkish Feta Turnovers

Flaky Turkish Feta Turnovers

Makes 30 turnovers

They are good and stay fresh for several days. They are really good with tea, coffee, salads, soups and just as a snack. The most important all ingredients you can find in your refrigerator. Nothing special to buy. I think, turnovers would be good for potluck. Enjoy!

3 & 1/2 cups all-purpose flour plus more for kneading
1 teaspoon salt
1 teaspoon baking powder
1/2 cup olive oil
8 tablespoons unsalted butter, melted
1/2 cup plain yogurt
1 large egg

10 ounces feta cheese (I took 8 ounces + 2 ounces cream cheese)
1/2 cup chopped dill
2 large egg

I added 2 tablespoons of flour to filling to make it firmer

1 large egg, beaten with 1 teaspoon water for egg wash

In a large bowl whisk together the flour, salt, and baking powder. In a medium bowl, whisk together the olive oil, melted butter, yogurt, and egg. Add liquid to dry ingredients and stir well with a wooden spoon until the dough gathers into a mass. Scrape the spoon clean and add any bits of dough to the dough in the bowl.

Scrape the dough onto an unfloured work surface and knead briefly until it forms a cohesive mass. The dough may not look completely smooth and it may want to break apart; do not concerned. Slip the dough into a large resealable plastic bag, and let the dough rest at room temperature for 1 or 2 hours. During this time the dough will become supple and feel soft, and it will be easy to work with.

To make filling, crumble the feta into medium bowl. Add dill and eggs and stir to combine well. I placed all ingredients into food processor and pulsed several time. Add flour.

Divide the dough into 30 equal pieces. Roll each piece between your palms into a ball and set the balls on an unfloured work surface. Cover loosely with plastic wrap. Flatten one ball of dough with your fingertips to make a circle about 31/2 inches in diameter. Place a generous teaspoonful of filling just below the center of the dough circle. Fold the top half of the dough over the filling to form a half-moon shape, and press the edges of the dough together firmly to seal. Place the turnover onto one of the prepared pans. Repeat with remaining dough and filling, placing 15 turnovers on each sheet, 1 to 2 inches apart. Paint the turnovers with egg wash.

Bake about 30 minutes. With a wide metal spatula, transfer the pastries to wire cooling racks. Serve warm at room temperature.

Recipe came from "A baker's odyssey: by Greg Patent.

August 08, 2013

Beet and Goat Cheese Crostini with Caramelized Onions

Beet and Goat Cheese Crostini with Caramelized Onions
Servings 6
    1 tablespoon olive oil
    1 medium onion, thinly sliced
    1 medium jar Gold’s Borscht (I took 1/2 medium size roasted beet)
    4oz. goat cheese
    1 teaspoon dried thyme
    1 teaspoon salt
    1 long baguette, sliced and toasted (I took regular bread slices)
    1 tablespoon chopped chives  (optional)
     1 tablespoon lemon juice

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In 10 minutes I added 1 tablespoon of lemon juice.

In a medium bowl, strain the borscht, reserving the liquid for another use (like this Pink Rimmed Gefilte Fish).

In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 tablespoons of the borscht liquid, one at a time.

Assemble the crostini by smearing 2 teaspoons of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.

Бутерброды (crostini) с красной свеклой (буряком), козим сыром и луком

На 6 порций
1 столовая ложка оливкового масла
1 средней величины голоцка лука, мелко порезанного
1 средняя банка Gold’s Borscht (Я взяла 1/2 средней величины бурячка, предварительно отваренного Советую Вам сделать тоже).
 1 чайная ложка сухого тмина
1 чайная ложка соли
1 столовая ложка зеленого лука (chives)
1 столовая ложка лимонного сока

Подогреть оливковое масло на сковороде. Добавить лук, перемешать и жарить на умеренном огне 20 минут. Через 10 минут добавить 1 столовую ложку лимонного сока.

Отцедить жидкость из банки "Gold’s Borscht". В моем случае я просто нарезала буряк. Положить буряк, козий сыр, тмин, соль в кухонный комбайн и провернула все до получения пасты.

 Положить 2 чайные ложки пасты на кусочек хлеба и сверху выложить жареный лук. Посыпать желеным луком. Подавать сразу.

Recipe from Joy of kosher