The Culinary Cyclist (A Book Announcement)

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One of my 1st projects for 2013 will be to illustrate the book The Culinary Cyclist, written by Anna Brones and published by Elly Blue and her independent publishing company, Taking the Lane Media. If you know Anna and I its easy to understand that this project is super exciting for both of us. First of all we do like working together, as many of you have already have seen proof of, on top of that we share a great passion for food and bikes.

“The Culinary Cyclist is a guidebook to good living, based around two loves: bikes and food.

The guiding principles are simple: Eat local. Mostly plants. Ride your bike. Even on rainy days. Say yes to dinner invitations. Always bring your signature dessert. Invite people on picnics. Bike in the sunshine. Follow a morning ride with a strong French press.

Just like you once mastered two wheels, this book is about mastering food, making it easy, fun and as sustainable as humanly possible. It’s a vehicle for thinking about what you eat, but also for enjoying it and finding pleasure in the smallest culinary tasks. This is your guide to ensuring that you can master any situation, and are well on your way to living the good life.”
Anna Brones

The Culinary Cyclist is planned to be published before the summer 2013. The book will be available for sale in different shops including mine. So keep an eye open for the release.

Please also read Anna’s announcement over at Foodie Underground.

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Read more about the book here.

Lussebullar (Lucia Buns)

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The 13th of December is the day when Swedes celebrate Saint Lucia by lighting up the darkness with candles and crowns on their heads. The Swedes also sing songs and eat funny shaped buns they call Lussebullar (Lussekatter, Saffron Buns). Even if Lucia’s day has already passed, anytime is ok to bake and enjoy these saffron rich buns. Below is Anna Brones’ recipe (updated and tweaked) from our book Fika. Please read Anna’s Lucia article over at Foodie Underground (with more illustrations by me).

Lussekatter – Saffron Buns
makes 30 to 40 buns

1/2 teaspoon saffron threads
dash of whiskey or cognac
3/4 cup (6 ounces, 170 grams) unsalted butter
2 cups (480 milliliters) milk
2 teaspoons active dry yeast
2 eggs
1/2 cup (3 ½ ounces, 100 grams) natural cane sugar
1 teaspoon salt
6 ½ cups (2 pounds, 925 grams) all-purpose flour
handful of raisins, for decoration

Using a spoon, crush the saffron in a small bowl. Then add a few drops of whiskey to help fully develop the saffron flavor and set aside.

In a saucepan, melt the butter; then stir in the milk. Heat until warm to the touch (about 110ºF/43°C). In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.

In a large bowl, whisk 1 of the eggs and blend in the sugar and salt and the saffron mixture. Pour in the remaining butter and milk and stir until well blended. Mix in the flour and work together with a wooden spoon or your hands until well combined.

Transfer the dough to the counter top or a flat surface and knead it until smooth and elastic, 3 to 5 minutes. The dough should feel a little wet, but if it sticks to your fingers and the counter top, add a little flour. Go lightly, though; if you add too much, the buns will end up dry. The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout. Return the dough to the bowl, cover with a clean tea towel, and place in a draft-free place to rise until doubled in size, about 1 hour.

Grease a baking sheet. Remove the dough from the bowl and roll it into classic bun shapes (see diagram). Place the buns on the baking sheet with about 1 1/2 inches (4 centimeters) between each bun. Cover and let rise for 30 to 45 minutes.

While the dough is rising, preheat the oven to 400°F (200°C).

Whisk the remaining egg and brush on the tops of the buns. Decorate with currants (they traditionally go in the center of where the bun is rolled.)

Bake for 8 to 10 minutes. Remove from the oven and transfer the buns from the baking sheet to the counter. Cover with a tea towel and let cool before serving.

These buns dry out quickly, so if they are not eaten on the day you bake them, store them in the freezer.

 

 

Pide (by Jeremy Shapiro)

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Let me present my next guest blogger here on kokblog: Jeremy Shapiro, a professional chef and incredible baker. For over 20 years Jeremy has been cooking in top kitchens in New York City and beyond. Today he is the head chef  in a super secret private club in New York where he lures customers with endless sweets and savory treats.

Jeremy is also creator and editor of  Stir the Pot, a food blog that he started in 2005. If you visit his site you will soon discover that bread is a major subject. Jeremy explores different kinds of baking methods as well as flour and grain types. He bakes both sweet and savory, including croissants, fruit tarts, rustic rye breads, pizza, baguettes, bagels, loaves and breads with airy crumbs & crispy crusts. This summer Jeremy started a Micro Bakery in his apartment kitchen (just bigger than a bread box according to him). I’m impressed by his energy; he seems to be active, baking and cooking 24 hours per day.

Jeremy also interviews people in the food world that he finds interesting, from professional chefs to home cooks like myself (ahem), including Ibán Yarza who has previously appeared here on kokblog as a guest blogger. He has also connected with Sandor Ellix Katz, Anthony Bourdain, Dan Lepard and many many more. I really recommend listening to his interviews, or just reading through the list of names. It’s a great and unusual recourse of inspiration.

Pide
by Jeremy Shapiro

While on my visits in Istanbul cooking for my friend in her restaurant, I would daily pass a pide restaurant. Though I never tried from this specific place, I was able to try some from a young knowledgeable baker employed by my friend. He’d show his amazing hand skills with dough’s supple and see through like durum, not the flour of the same name, but the roll up wrap style sandwich bread a common street food in Turkey. When I returned to NYC, I’d often yearn a good pide with suçuk or sujuk, a spicy sausage that can be ground or sliced to accompany a canoe shaped pide, filled with cheese, tomatoes, eggs. When I finally sourced an amazing Montenegro butchers suçuk I was in business. As well as playing with this dough for different guises, like a lamacjun or a Ramadan flat bread.

It’s a bit tricky to make pide with sourdough, so an easy and quick yeast dough is just as good.

Pide Recipe

500 grams flour (all purpose is fine)
15grams salt
12 grams yeast
25 grams sugar
300grams water

You could approach this basically like any straight dough, mix all the ingredients and bulk ferment till doubled. Then divide and shape according to your desired need. For a pide, or pizza you could take say 80g-100g of dough, roll it out with a rolling pin, or press your hands to flatten the dough oblong about 10 to 12 inches long. Keeping the ends pointy and the sides about 6 inches wide.

The choice of fillings can be anything, think local if you can, and seasonal… Though I love cheese, onion, tomatoes and egg, and yes, suçuk, that may not be a possibility to find those items. Some nice choices, beet tops and feta, or chorizo with pumpkin?

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more about Jeremy:
Bread Inspiration from a Master Baker – zen can cook meeting Jeremy Shapiro
You can also follow Jeremy and his work on twitter, @stirthepots

 

An Alternative Menu for Thanksgiving

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The other day I put together an alternative Thanksgiving menu together with Anna Brones, just because we like to share great recipes from some of our favorite food sites (check out the links below). I also suggest you read the story about Anna’s turkey struggles last year over at Foodie Underground.

The Complete Foodie Underground Thanksgiving Menu (With or Without Turkey)

Blini with Cranberry Orange Salsa
Bite-sized Porcini Tarts
Roasted Fingerling Potatoes with Dried Figs and Thyme
Fennel and Celery Root Soup
Garlicky Greens
Quinoa Stuffed Acorn Squash Rings
Cranberry Pear Tart
Apple & Gingerbread Cake

Happy Thanksgiving!

This list was first published at Foodie Underground, 19 November 2012

Amuse-Bouche (announcement)

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About two weeks ago Anna Brones launched Foodie Underground, a new place for honest food conversations.  I happened to be a happy member of the team and will be posting there regularly. My weekly column will illustrate humorous food-related captions by Anna Brones. The captions are quotes overheard in the kitchen, restaurant, at the food market or simply made up. The name of the column is Amuse-Bouche which means a single bite-sized hors d’œuvre. Bon appetit!