Category Archives: Baking
tuesdays with dorie / baking with julia: oasis naan
In my continuing quest to find bread recipes that fit into a working girl’s schedule, this week’s selection for Tuesdays with Dorie/Baking with Julia, Oasis Naan, fit the bill.
This is a flatbread with savory toppings. The flour canister was emptier than I expected, so I made half a recipe. Four breads would be enough for our household of two anyway.
It was easy enough to mix up and knead in the morning before work. No machinery was required for this one, a completely unplugged recipe. I stirred yeast into warm water, then added flour and salt gradually until the dough was stiff.
Dough Before Kneading
Then, I “vigorously” kneaded the dough, adding flour until it was smooth and elastic and a whole lot less sticky that when I started. I needed to add more flour than called for, but perhaps that was due to the humid weather. At that point, I set the dough in the refrigerator to rise while I was at work.
Dough After Kneading, Before Rising
After work, first thing, I took the bowl out of the fridge to warm up. Then I put my pizza stone in the oven and let it heat up to a high temperature. The dough was divided and rolled between my hands into four balls. Then, with the rolling pin, I rolled the each ball into a 6-inch disk. Each disk was moistened, and then, “with determination”, I used a fork to prick the center of each one. Finally, I sprinkled each bread with kosher salt, chopped scallions, and some seeds. The recipe gave the option of cumin or caraway. I had both on hand, so, for the first round, I made one of each I preferred the cumin, so the last two were topped with cumin seeds.
I have never mastered the art of using the floured back of a baking sheet as a baking peel. My doughs did not slide, but stuck, to the baking sheet. I had to use a spatula to help transfer. My breads lost their round shape in the process. This method also lacked precision. I was baking two at a time, and they ended up touching, both times. If you have any tips on how to make this work, I’d love to learn.
So, the verdict? I like how easy this was and enjoyed the taste. To be honest, I was a little disappointed at how puffy it was because I was expecting a flatter flatbread. Mine was more like pizza dough. Perhaps I didn’t use enough determination to flatten the center of my bread. I’ll be checking out the other links to see how to improve my technique. You can too here at the Tuesdays with Dorie “Leave Your Link” post for this recipe.
ffwd: double-chocolate and banana tart
I think this recipe should have been called a double chocolate and double banana tart. This week’s recipe for French Fridays with Dorie is an unusual dessert. The double chocolate comes from a chocolate shortbread crust and a thick layer of ganache. The double banana comes from a layer of caramelized bananas and a layer of fresh banana slices.
As I’m sure I’ve mentioned below, the primary other eater at my house doesn’t mix fruit and chocolate and wouldn’t have anything to do with a banana for a million dollars. So I had to get a little creative with this one. Once again, I went the mini route. The full pastry recipe made four mini tart shells. I’ve made the non-chocolate version of this crust before. With both versions, I just love the ease of the press-in dough. I also think the texture and flavor of the pastry is excellent.
The original plan was to make one banana mini tart and then figure out what to do with the others afterwards. As it turned out, my friend Karen came over for a visit, so I made two banana mini tarts for us to eat while we caught up.
The caramelized bananas didn’t actually come out the way I expected. I don’t know whether I sliced the bananas too thin, but they pretty much fell apart while they were caramelizing. I did transfer the mixture to a parchment-covered plate, but there wasn’t anything to pat off, and when it cooled, I was afraid I’d be stuck with a hard candy blob. So, I quickly divided the soft mixture to the mini tart shells to harden in place.
The ganache layer was simple to put together. Hot cream is poured over finely chopped bittersweet chocolate to melt the chocolate. Then butter is whisked in to finish the ganache. I spread the ganache over the bananas and let it cool in the fridge for about an hour. I only made half the ganache called for and used only half in these mini tarts.
To finish it off, I arranged sliced bananas over the chocolate and glazed it with melted apricot jam. They were gorgeous!
Karen and I had fun critiquing the tarts and figuring out how to perfect them. We thought the caramelized banana layer was the best part and that there wasn’t nearly enough of it. In a full tart, the layer must have been awfully thin. We thought the tart should have had at least twice as much caramelized banana in it. We also thought the double chocolate might have been overkill, and that a plain shortbread crust would have been better. We also didn’t love the apricot glaze. A simple caramel drizzle would have been nice and maybe a touch of crème anglaise.
Howard wasn’t at all disappointed to miss out on the chocolate banana tart, but he does adore chocolate. I took a cue from the bonne idée for this one and combined Dorie’s idea for a chocolate nutella tart with Karen and my ideas on improving the original and concocted chocolate caramel almond tarts with the remaining two chocolate shells.
I spread a thin layer of Trader Joe’s fleur de sel caramel sauce on the bottom, then I reheated the rest of the ganache and spread that on top. Finally, I toasted some sliced almonds and layered them on top of the ganache and let it rest in the fridge to firm up. To finish it off, I drizzled more of the caramel over the almonds just before serving. It was pretty, not as gorgeous as the banana version, but looking fine. It was rich, but Howard liked it. I could see making the full sized version sometime.
Check out how the other Doristas made out with their tarts here. We don’t share the recipes here, but you can find it in Dorie Greenspan’s book Around My French Table.
Going Banana-less with a Chocolate Caramel Almond Tart
A Plateful of Happiness 