Occasionally, the force leads me to find a recipe that’s too good to keep to myself.  Maybe it’s weird, but we’ve all got to eat right, and what’s cooler than making it yourself?  This is the place where you’ll find it if I like it.

And the Recipe of the Month is:

THE BEST HUMMUS IN THE WORLD!!!! Seriously, you’d be amazed at how many amazing things are sent out into the web with the most basic of titles.  Sometimes finding exactly what you’re looking for is as easy as searching for “the best [insert query here] in the world.”

For example, a while back I was looking to make some hummus.  The problem was that while I had made it before, I no longer had the recipe.  The solution: I searched for “the best hummus in the world” on Google.  This is what I found:

  • 1 (19 ounce) can chickpeas, reserve water
  • 1 clove garlic, sliced
  • 1/2 large lemon, juice of
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons tahini, sauce found at middle eastern stores (Sesame Seed Sauce)
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 teaspoon of paprika
  • – In a blender, or, if you have a hand blender, in a large mixing bowl, combine everything except the tahini and parsley.

    – Blend until smooth, or to whatever thickness you prefer.  Although, the more authentic hummus is generally very smooth.  Also, don’t worry if you need to stop the blender a few time and stir down.

    – Add the tahini and blend once more.

    – Add parsley and a pinch of paprika for garnish.

    This recipe is best enjoyed with fresh pitas.

    *The original recipe can be found here.

    —————————————————————————————

    {Please note that a standing mixer is extremely helpful} <–all my alterations are in these thingys.

    [*editor’s note – they’re called “curly brackets,” “braces,” or “flower brackets”]

    [**author’s note – it doesn’t help to just make something up, editor]

    So without further ado, I give you

    Liege Waffles:

    INGREDIENTS
    makes 5 Gaufres Liège

    • 1 1/2 tsp. active dry yeast

    • 1/4 cup scalded whole milk at 110-115 degrees {I used soy milk – whatevs; also just heat it until it boils, then stir and boil for about thirty seconds – I didn’t measure the temperature}

    • 2 Tbsp. + 2 tsp. of water at 110-115 degrees {the whole temperature thing goes for the water, too}

    • 2 cups King Arthur Bread flour {I used generic flour, and it worked just as well}

    • 1 large room temperature egg, lightly beaten

    • 1Tbsp. + 1 tsp. light brown sugar

    • 3/4 tsp. salt

    • 8 1/2 Tbsp. soft room temperature unsalted butter

    • 1 Tbsp. honey

    • 2 tsp. vanilla

    • 3/4 cup Belgian Pearl Sugar {I used regular sugar, and it was fine[pun points?]}

    DIRECTIONS

    1. Place yeast, milk, and water into the workbowl of a stand mixer. Stir for a few seconds to moisten the yeast.

    2. Add the egg and 1/3 of the total flour. Mix to blend. Scrape down sides of bowl.

    3. Sprinkle remaining flour over the mixture, but do not stir it in. Cover and let stand 75-90 minutes (at the end of that time, you’ll notice the batter bubbling up through the cover of flour).

    4. Add brown sugar and salt to the workbowl {same bowl as before – I messed this part up, but it turned out great}. Mix on low speed – just to blend.

    5. With machine on low, add honey and vanilla. Then add 2 Tbsp. of butter at a time. Mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed to Step 6.

    6. Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor.

    7. REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8. This is essential. The yeast respiration must be slowed before continuing.

    8. Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. Fold that rectangle over on itself (by thirds – like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I put two heavy dinner plates on top of it) and refrigerate overnight.

    9. The next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to a bowl. It will seem like a lot of sugar, but it’s supposed to be. :) Mix it into the dough by hand until the chunks are well-distrubuted. Once mixed, divide the dough into 5 pieces of equal size.

    10. Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.

    11. If you have a professional waffle iron (meaning: it’s cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating. No syrup or toppings are needed, unless you’d like to add some fruit or a dusting of powdered sugar; they’re quite sweet on their own.

    ** If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.

    You can eat them any way you want.

    I discovered this recipe on just another wordpress site called, Liege Waffle Recipe/Gauffre Liege Recette Blog.

    ———————————————————————————————————–

    February ’11 Recipe:

    Wreath-Baked Cod

    • 1 lb. of Wild Caught Cod
    • 1/4 Cup of Butter
    • 2 Tbls Lemon
    • 1 pressed garlic clove
    • 1/4 tsp ground cayenne pepper
    • 1/4 tsp ground coriander
    • 1/2 tsp cumin
    • pinch of salt
    • pinch of pepper
    • 1 bunch of fresh cilantro
    • {all spice and herb measurements are adjustable to taste

    Preheat oven to 350 degrees.

    Clean and cut fish down to suitable serving sizes.

    Mix butter, garlic and lemon juice into a small bowl.

    In another bowl, mix flour, cayenne, coriander, cumin, salt, and pepper.

    Dip fish into butter mixture, then coat fish with flour mixture.

    Place fish in ungreased square baking dish, 8x8x2 inches.

    Pour remaining butter mixture over fish.

    Finally, place cilantro over the fish in wreath-like formations.

    Cook uncovered for 25-30 minutes or until fish flakes easily with fork.

    Serve fish with cilantro as a garnish.

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