colombian papas chorreadas

INGREDIENTS

5 medium-sized potatoes

Salt

3 green onions

1 yellow onion

1 tomato

1 tsp of cumin

1/4 tsp of paprika

PREPARATION

• Cut the potatoes into medium-sized cubes (alternatively, don't cut the potatoes).
• Put them in boiling water with a tsp or two of salt. When they are soft, pour water out.
• To make the guiso, cut the onions into thin slices, chop the green onions and tomato, and add some cumin and paprika. Fry them with butter.
• Pour the guiso on the potatoes, and put some shredded parmesan cheese on top.

Photography from andresrecipes.com

Recipe from Marta Lugo

orange blossom attayef

INGREDIENTS

4 Tbsp of active dry yeast

1 lb of wheat flour

1 1/2 lb white sugar

1/2 lb almonds

1/2 lb Brazil nuts or other similar nuts

1/2 lb pistachios

Orange blossom water

PREPARATION

• Dissolve the yeast in a cup of warm water and let rest for half an hour.
• Mix the flour with the yeast water, and add two cups of water. Mix well until it has the same texture as a pancake batter. Let rest for two hours.
• Meanwhile, mix the nuts in a food processor, leaving some medium-sized pieces. Mix with 1/2 lb of sugar and moisten with six Tbsp of orange blossom water (or more to taste).
• Put the rest of the sugar with 1 1/2 cups of water to boil to make a syrup. When it's thick, add orange blossom water to taste (3 Tbsp or more).
• In a lightly-buttered medium-sized teflon pan, pour the dough by the spoonful (like when you make crepes).
• When the surface is almost dry, remove the crepe quickly. Fill with some of the nut mixture, fold in half, and quickly stick the borders of the crepe together with your fingers.
• Serve with crushed pistachios on top, along with the orange blossom syrup.

Photography from herbivoracious.com

Recipe from Fadua Kattah.

orange blossom lemonade

INGREDIENTS

1 Liter of Lemonade

1/2 Tbsp of orange blossom water

PREPARATION

Combine the two ingredients. Mix well.

Photography from blogs.phillyburbs.com.

Recipe from Mila Correa (originally made with real orange blossoms)

earl grey iced tea

INGREDIENTS

6 tea bags of Earl Grey tea (or the equivalent amount in tea balls)

juice from 1 large lemon

1 cup of sugar (more or less to taste)

PREPARATION

• Boil 2 quarts (Liters) of water.
• Put the water in a large pot. Add the tea bags (no paper).
• Add the sugar and the lemon juice.
• After the tea has been steeping for 10 minutes and the sugar has dissolved, remove the tea bags and add another 2 quarts (Liters) of cold water. Put in the refrigerator and let cool overnight.
• Serve with ice.

Photography by http://www.thekitchn.com/thekitchn/beverages/refreshing-drink-for-summer-coldbrewed-iced-tea-088778.

french bread

INGREDIENTS

1/2 cups warm water (room temperature)

1 tsp active dry yeast

3 1/2 cups white bread flour

2 tsp salt

PREPARATION

dough:

• Whisk the yeast into the flour in a large bowl.
• Add the warm water and stir with a wooden spoon until you get a wet dough.
• Clean the edges of the bowl with a spatula and cover tightly with plastic wrap. Wait for 20 minutes (this is called autolyse).
• Put the salt into the dough and mix in with the spoon until it is well distributed and the dough starts coming off the sides of the bowl.
• Take the dough out onto a lightly floured counter and knead by hand for 5 minutes to form the gluten structure of the bread (this will make it stronger and airier).
• Put the dough in the bowl and cover it with plastic wrap again. Let rest for an hour and a half, or until it has doubled in volume (alternatively, put the ingredients in a bread machine and press "dough").
• Take the dough out and cut in two with a dough cutter or a very sharp knife. Close up the seams.

shape:

• Stretch one piece into a rectangle. Fold up the long side into three as if it was a business letter. Turn the dough 90 degrees and roll it towards you, pushing with your fingers with every turn to strengthen the dough. You should have a long roll. Repeat with the other piece.
• Place the rolls on a lightly oiled surface and cover with a towel. Let rest for an hour. Right before baking the rolls, score (cut the surface) in slices diagonally across the rolls.

bake:

• Meanwhile, preheat the oven to 450 F (230 C) for 50 minutes. Put a baking sheet on the top shelf of the oven, as well as a heavy metal pot on the bottom shelf.
• Take out the hot sheet and sprinkle some flour onto it. Carefully place the rolls on the hot sheet and put them back in the oven.
• Before closing the oven, toss a glass of water (just the water) into the oven. This creates a steamy environment, which will lead to a crispy crust.
• Bake for 25 minutes or until the bread sounds hollow when tapped.
• Put the bread on a cooling rack and let cool (this is an important step because it is when the texture inside is created).

(This is a work in progress)

Photography: Maria Cuellar

Techniques adapted from R.L.Beranbaum's The Bread Bible.

english muffins

INGREDIENTS

1 cup milk

2 Tbsp white sugar

2 1/4 tsp (0.25 oz) active dry yeast

1 cup warm water

1/4 cup melted butter

6 cups all-purpose flour

2 1/2 tsp salt

PREPARATION

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and stir. Let cool until lukewarm.
• At the same time, dissolve yeast in warm water in a small bowl. Let stand for 10 minutes.
• In a large bowl, combine the milk, yeast mixture, butter and three cups flour. Beat until smooth.
• Clean the sides of the bowl, cover with plastic wrap and let sit for 20 minutes (this is called autolyse).
• Add salt and rest of flour. Knead on a counter. Place in a greased bowl, cover with a plastic wrap, and let rise until doubled in volume (about 1 hr).
• Punch down, and roll out to about 1/2 inch (1.3 cm) thick. Cut rounds with round cup (a clean tuna can works best). With the remaining dough, roll up, flatten and cut rounds again. Repeat until there is no more dough left. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Also, dust the tops of the muffins with cornmeal. Cover and let rise for half an hour.
• Heat a greased pan. Cook muffins on pan for about 10 minutes on each side on medium heat (350 F, 180 C). Allow to cool and place in plastic bags for storage.
• To use, split and toast.

Photography: Adams Carroll

Recipe adapted from LindaPinda's recipe at http://allrecipes.com/Recipe/English-Muffins/Detail.aspx.