Sourdough Ciabatta with Olives and Rosemary

This is one of my all-time favourite bread recipes. I sometimes make it with no additions, or with a larger component of whole wheat flour, but it's always beloved by everyone who tries it. It's a wheat bread with character and texture, full of large holes that give it that nice artisanal look, and has plenty of aroma even if you don't add the olives and rosemary. Of course, why wouldn't you? Olives are one of my favourite things, and baked into a fantastic loaf of bread the become even better. The rosemary's herbal, resinous flavour goes well with them, creating a bread good enough to be eaten completely on its own.

It makes a great bread to eat with cheese or herbed olive oil, as well- or for making burgers or sandwiches. You can try it with green olives instead of black, or oregano or thyme instead of rosemary, for a twist. You can substitute 200-300 g. of flour for whole wheat or spelt to give it a more distinct flavour, too.

Sourdough Ciabatta with Olives and Rosemary
Adapted from Ketex

For the Sourdough:
50 g. Whole wheat flour
40 g. Water
5 g. Sourdough starter

Mix all and let sit at room temperature for 16-18 hours.

For the dough:
Sourdough
950 g. Bread flour
30 g. Olive oil, plus more to grease 
685 g. Water
22 g. Fresh yeast, or 7 g. Active dry yeast
15 g. Salt
1 Jar of black olives, drained
2-3 Sprigs rosemary, minced

Dissolve yeast in water along with sourdough. Mix in oil. Add flour and knead for 20 minutes on medium-high using a stand mixer, or until elastic and stringy. Add olives and rosemary towards the end by hand.

Divide the dough into two halves and place each in a ziploc bag greased thoroughly with olive oil. Let rise 1 hour, after each 30 minutes stretching and folding the dough from outside the bag by flipping and twisting it. 

Let rise another 45 minutes, then stretch and fold again. Empty bags onto a floured surface and either cut into buns or allow to remain in one piece. Let rise covered for 1 hour.

Preheat oven to 220℃. Bake for 30 minutes for buns, or 44-55 for a whole loaf, spraying the interior of the oven with a spray bottle of water each 10 minutes. 

Kluski na Parze/Polish Steamed Dumplings with Berry Sauce and Sour Cream

Though my family regularly ate traditional Polish foods since I was young, we were typically limited to ready-made foods available in the GTA's numerous Central/Eastern European markets. That meant lots of pierogi, borscht from concentrate, potato dumplings with plums, and so on. But the first time that I had the steamed buns that were apparently quite common was at my aunt's home in Poland. She somehow had access to frozen ones, which made me wonder why I never saw them around Mississauga- maybe because I wasn't looking! But in any case, I wanted to try making them myself.

The sweet version I show here is not the only way that they can be served- a sauce made with meat or mushrooms is also an option, though according to my father nobody eats them savoury where he's from in the Southwest. It does bear some similarity to the Germknödel of Austria, so perhaps sweet main courses are typical of the more mountainous parts of Central Europe. 

The best way to serve these, in my opinion, is with a simple berry sauce made from pureed fruit only lightly sweetened, and some sour cream. There are many other ways to make steamed dumplings, such as by frying with butter and sugar and sprinkling with sweetened ground poppyseed or breadcrumbs, but this is ideal for the berry season. You can have them as a main course or dessert, and freeze the finished dumplings to steam again later on. 

Polish Steamed Buns
From Senses in the Kitchen

500 g. Flour
250 ml. Milk
3 TBSP Butter
2 Eggs
21 g. Fresh yeast, or 2 1/4 Tsp. Active dry yeast
2 Tsp. Vanilla sugar (or 1/2 Tsp. plain sugar for savoury buns)
1/2 Tsp. Salt

Berry Sauce
1 C. Raspberries
1 C. Chopped strawberries
1-2 TBSP Sugar
1 TBSP Rum

About 1/2 C. 18% Sour cream

Cook together the raspberries and strawberries. Add the rum and sugar to taste, depending on the sweetness of the berries. Let cook on low until slightly thickened and serve alongside buns, with vanilla sauce or sour cream.


Mix the flour, sugar and salt. Heat the milk until steaming and mix in the butter to dissolve. Let cool until lukewarm and dissolve the yeast. Add the milk mixture and eggs to the flour mixture and knead until smooth and elastic.

Let rise about 1 hour, or until doubled. Divide into 12 pieces on a floured surface and form smooth balls. Let rise covered for 20 minutes.

Heat a pot of water to boiling with a large colander or tearag secured on top. Alternatively, use a bamboo steamer. Place each bun on a square of baking parchment and steam about 3 at a time, covered with a a lid, or better, a lightly dampened tearag. Try and find a lid that minimized the chances of water dripping onto the buns, as this makes them sieze and become wrinkly- the tearag method works well for this reason.

Serve with sauce and sour cream while warm.

Pumpkin Pie Ice Cream

I look forward to making pumpkin pie every thanksgiving- although we don't treat it as a big deal in my family, it is a good excuse to make a more North American centrepiece dessert. I love the spices and the pumpkin itself alike, and often I wish that I could have a bit of the pie out of season. This ice cream is the perfect solution- even on the hottest days of the year, its pumpkin spice goodness is welcome.

It's very simple to make, and involves a hefty amount of pumpkin puree to ensure a throrough dose of pumpkinny flavour. It's very smooth and creamy, although it doesn't use as much cream as many other ice cream recipes. It's also low on the pervasive ice crystals that plague homemade ice cream, thanks to the glog of rum that helps keep the freezing point down. I garnished it with ginger-nut biscuits and pecan halves, but it would also make a very good filling for ginger-molasses cookes in the form of an ice cream sandwich.

Pumpkin Pie Ice Cream
From Closet Cooking

1 C. Cream, 30-35%
1 C. Milk
3/4 C. Brown sugar
5 Egg yolks
1 C. Pumpkin puree, roasted
1 Tsp. Cinnamon
1/2 Tsp. Ginger
1/4 Tsp. Nutmeg
1/8 Tsp. Cloves
1/4 Tsp. Cardamom
1 Tsp. Vanilla extract
Pinch of salt
2 TBSP Dark rum or bourbon

Bring the milk to a boil in a medium saucepan. Mix the yolks, sugar, and salt in a bowl. Once the milk is at a rolling boil, reduce the heat and temper the yolk mixture by quickly whisking in half a cup of the hot milk. Strain the tempered yolks into the saucepan and whisk frequently while cooking on medium-low until thickened. 

Pour the thickened custard into a bowl and whisk in the cream, spices, vanilla and alcohol of choice. Let cool and whisk in the pumpkin puree. Refrigerate overnight, then churn according to ice cream maker directions.

Vermillion Veggie Burgers, Cinnamon-Cumin-Ginger Sweet Potatoes & Nutty Garlic Sauce

I've been experimenting with TVP recently- it seems like such a retro, hippie, first-wave vegetarian thing, but it's rightful in its longevity. It's very versatile and adds texture and protein to any number of vegetarian foods, including veggie burgers.

I made these with leftover pink beans, some TVP and quinoa flakes for a high-protein burger. I can't stand it when a meat substitute lacks any of the protein of the original thing- so I continue my search for how to make more sustainable protein-rich foods. These burgers also contain grated carrots for moisture and colour, which in combination with the paprika makes them vermillion-hued. I topped them with breadcrumbs and hazelnut flour for some crispiness and toasty flavour.

Instead of buns, I used slices of sweet potato roasted with cumin seeds, lemon olive oil, ginger and cinnamon to layer over and under the burgers. Even without the burger, though, they're a delicious side dish. Then again, I love all things cumin.

I also made a sauce from almond butter, vegan nut-based yogurt, and garlic to give a cool, creamy, tangy condiment to go with the burgers. It goes very well with the burgers, provided you can find nut yogurt. If not, you can use regular yogurt, or premade vegan mayonnaise. I also served them with red onion, lettuce, tomato, pickles, olives and hot peppers for a complete meal.

While my search for a replacement for the classic burger continues, these are delicious, colourful, healthy fare. They look nice when composed, too.

Vermillion Veggie Burgers

1 C. Pink beans or pinto beans
1/2 C. Quinoa flakes or quick-cook oats
1/4 C. TVP
1/2 Tsp. Salt
1 Egg, or equivalent egg replacer (to make it vegan!)
1/4 C. Water
1 Tsp. Dried oregano
1 TBSP Smoked paprika
1 Tsp. Coriander
1/2 Tsp. Cumin
1/4 Tsp. Cayenne
1/4 Tsp. Mustard
1 1/2 C. Grated carrots
2 TBSP Ketchup
1 TBSP Vegetarian hoisin sauce or 1 Tsp. Worcestershire sauce
1/3 C. Olive oil
1 TBSP Ground flaxseed
1 Medium onion, diced
3 Cloves of garlic, minced

Soak beans overnight in 6 C. of water. Cook for about an hour, until completely tender.
Mix all and mash together with a potato masher, or by hand, until a somewhat sticky mix forms. Shape into 9 patties and refrigerate for 20 minutes. Preheat oven to 230℃.

For the Topping:
1/4 C. Hazelnut flour
1/4 C. Breadcrumbs
Oil, to brush
Salt and pepper, to taste

Brush patties with oil and sprinkle with hazelnut flour and breadcrumbs. Add a quick dash of salt and pepper. Bake until the topping is browned, about 20 minutes.

Sweet Potatoes with Cumin and Ginger

4 Large sweet potatoes, peeled and cut into slices 1 cm thick
1 TBSP Cumin seeds
1 TBSP Lemon-infused olive oil, or 1 TBSP olive oil and the zest of half a lemon
1 TBSP Ginger, grated finely
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
1 TBSP Canola or safflower oil

Mix all but the sweet potatoes and 1/2 TBSP of the canola oil. Use the reserved oil to coat a aluminium foil lined baking tray. Preheat the oven to 230℃.

Use a silicone brush to coat the sweet potatoes evenly with the spiced mixture. Try to arrange on the baking tray for minimum overlap. Bake for about 15-20 minutes, or until cooked through.

Nutty Garlic Sauce

2 TBSP Roasted almond or hazelnut butter
1/2 C. Nut milk yogurt, or plain yogurt
3 Cloves garlic, minced
1 TBSP Lemon juice, or 1 Tsp. Rice vinegar
1/2 Tsp. Cumin
Black pepper and salt, to taste
Spring of thyme, minced

Whisk all together until smooth. Refrigerate until ready to use.

Forbidden Rice Porridge with Mung Beans, Coconut Milk and Ginger

I have a small reserve of the somewhat expensive forbidden rice in my pantry. Because of its price, I don't often use it- but recently I remembered it and thought to myself that it would be awful if I let it go stale because of that very stinginess. I decided to try making it into a porridge of sorts, since that's one of my favourite things to do when I've got extra coconut milk lying about as I did. I also had a small pot of ginger puree and a bag of organic mung beans- I already knew that combining a grain, a pulse, sugar and coconut milk was typically delicious. Why not try these together?

Needless to say, it worked. I think that to save time, I'd try soaking the rice and mung beans overnight next time, so that breakfast doesn't take an hour to cook. Still, the rice was just soft enough with a bit of bite remaining, and went well with the earthy mung beans, creamy coconut milk and bright ginger. I also added some peanuts for texture and another flavour layer, but I've got a feeling that some other toppings would be good, too- namely sliced finger bananas or toasted dried coconut.

I didn't sweeten the porridge too much, since it was intended to be breakfast rather than a dessert. Overall, it's got a good bit of nutrition in with the superb taste. Forbidden rice is a whole grain, and it pairs with the mung beans for optimal digestion. The debate on the health benefits versus antagonisms of coconut milk rages eternally, but it does contain a good amount of nutrients and beneficial fats, and is generally considered a good thing to consume in moderation, especially in the place of dairy cream.

Next time I find black glutinous rice, I'll try it in a similar fashion to compare the textural outcomes. So many kinds of rice, so little time!

Forbidden Rice Porridge

1/2 C. Forbidden rice
2 1/2 C. Water
Pinch of salt
2-3 TBSP Sugar, or 8-9 pieces of rock sugar
1/3 C. Hulled mung beans
2/3 C. Coconut milk, plus extra to top
1 Tsp. Ginger, Grated, or a large toonie-sized slice
Crushed peanuts to top, optional

Rinse the rice and bring it to a boil with the water, along with the salt. Cook for 20 minutes, covered.

Rinse the mung beans and add. Cook for another 15-20 minutes, covered, or until both ingredients are tender.

Uncover and add the sugar and coconut milk, along with the ginger coin if using. Cook for 5-10 minutes, or until some of the moisture is evaporated and the porridge is thickened. 

Add grated ginger, if using. Take off the heat and let sit, covered, for 10 minutes.

Serve in small bowls topped with coconut milk and peanuts, if desired. 

Mohnstriezel- Poppyseed roll with Streusel

When I last visited Germany, I took time to have some Kaffee und Kuchen every day (sometimes more than once!). I went to many different bakeries and cafes, some chains and some independent, but there were a few items that were universal to almost every one. Of those, the only one that I wasn't accustomed to from my mother's German cookbooks was Mohnstriezel, a delicious pastry filled with poppyseed and topped with streusel and glaze. It rapidly became one of my favourites, seeing as I love all things with poppyseeds. It's a bit like the Polish makowiec I make every Christmas, but sweeter and with less seasonings distracting from the flavour of the poppy filling. 

The yeast dough is just rich enough without being too soft- once cool, you can slice it quite thinly and eat it out of hand without it falling apart. The poppyseed filling is more custard-like than the ones in the pastries I had in Germany, but it makes a very good contrast to the other ingredients, especially with some plump rum-soaked raisins. The streusel contains slivered almonds for some additional crunch- almonds go together naturally with poppyseeds. Lastly, the glaze gives it an additional layer of texture and sweetness- normally I prefer a simple dusting of powder sugar, but in this case a glaze feels necessary for the complete experience.

It's important to remember that the poppyseeds must be ground- I bought frozen ground poppyseed at Starsky, but it can also occasionally be found in packets or cans (make sure it isn't pre-sweetened). Alternatively, you can mill whole poppyseeds in a spice grinder or other grinder suitable for small particles. 

This cake reminded me of some other recipes for German bakery staples to take note of for the future- an afternoon cup of tea or coffee is much nicer with something sweet.

Mohnstriezel
Adapted from Backen macht Freude

For the Dough:
200 ml. Milk
150 g. Butter
500 g. Flour
1 Yolk
21 g. Fresh yeast, or 2 1/4 tsp. Active dried yeast
75 g. Sugar
1 Packet (2 tsp.) Vanilla sugar
Pinch of salt

For the Filling:
300 g. Ground poppyseed
500 ml. Milk
1 Package Dr. Oetker vanilla pudding
2 Eggs
Zest of 1/2 a lemon
75 g. Sugar
60 g. Cream of Wheat
1/4 C. Light raisins soaked in rum, optional

For the Topping:
1 Egg white
75 g. Flour
75 g. Sugar
75 g. Butter, cold but soft
75 g. Slivered almonds

For the Glaze:
100 g. Powder sugar
1 TBSP Lemon juice
1-2 TBSP Water

Heat the milk until steaming and add the butter to dissolve. Let cool.

Once lukewarm, add the yeast. Mix the flour, sugar, salt and vanilla sugar and pour in the milk mixture. Add the yolk and knead until smooth. Let rise about 1- 1 1/2 hours, or until doubled.

To make the filling, bring 400 ml. of the milk and the poppyseed to a boil, then let cool for 10 minutes. Mix the remaining mix, pudding powder, sugar, lemon zest and eggs. Whisk in and return to medium heat, cooking until thickened. Let cool.

Preheat the oven to 190℃. Roll out on a floured surface into a 40 cm x 30 cm rectangle. Sprinkle evenly with the cream of wheat and raisins, if using. Spread with the cooled filling, leaving a couple of centimetres free around the edges. Roll up and tuck the corners of the dough underneath the seal in the filling. Press the trailing edge of the roll (the exterior edge) against the roll with a bit of egg white to help it seal. Brush the entire roll thoroughly in egg white.

Mix the butter, sugar, flour and almonds in a small bowl with fingertips until crumbly, chilling for 10 minutes if the butter starts to melt or become too soft.  Press evenly onto the roll.

Bake for 30 minutes, then reduce to 180℃ and bake for another 30 minutes. Cover with aluminium foil once golden brown to prevent further browning. Let cool for 15 minutes.

Whisk together the powder sugar, water and lemon juice into a thick but runny glaze. Drizzle over the slightly cooled roll. Let cool another 45 minutes before cutting.