Everything Spiced Challah Turkey Pastilla Recipes

EVERYTHING CHALLAH

Steps:

• Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
• Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.

BULGOGI-INSPIRED BEEF QUESADILLAS

Steps:

• For the pickled onions: Combine the onions, vinegar, sugar and salt to in a small saucepan and bring to a boil. Remove from the heat and let cool completely. Drain the pickled onions and set aside.
• Meanwhile, prepare the beef: Combine the soy sauce, gochujang, sesame oil, sesame seeds, white vinegar, mirin and Asian pear in a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.
• Heat a large, heavy-bottomed skillet over medium-high heat. Add the beef and cook, breaking it up into pieces with a wooden spoon, until browned and cooked through, 8 to 10 minutes.
• To serve: Heat a large cast-iron skillet over medium heat; add 2 tablespoons of the butter and let melt. Meanwhile, place 2 slices of the American cheese in a tortilla, then top with some of the ground beef, pickled onions and iceberg lettuce. Sprinkle with sesame seeds. Fold the tortilla in half to make a half-moon. Repeat with the remaining ingredients to make 5 more quesadillas. Working in batches, cook the quesadillas in a single layer, adding more butter as needed to the skillet, until golden and crispy on both sides, about 4 minutes per side.

TAMARIND CHIPOTLE-RUBBED CARNITAS TORTAS

Steps:

• For the carnitas: Cut the pork into 2-inch cubes and set aside. Add the tamarind paste, brown sugar and chipotles to a blender and puree until smooth. Rub the pork cubes with the marinade, then place in a pressure cooker along with the orange juice, tamarind soda and lard. Lock the pressure cooker according to the manufacturer's instructions and set to pressure cook on high for 1 hour. Follow the manufacturer's instructions for releasing the pressure, then let sit for 15 minutes. Remove the pork and let cool slightly, then shred with two forks.
• For the black beans: Fry the black beans in a saucepan with the lard, then transfer to a blender and pulse until coarsely blended.
• To serve: Spread a spoonful of mayonnaise on each roll, then add some refried beans on the bottom half of each. Top with the shredded carnitas, red onion, avocado, cilantro leaves and the top half of the roll.
• Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet and use another cast-iron skillet to weigh down the sandwiches until crispy on the first side, about 2 minutes. Flip and repeat, about 2 minutes more.

BEEF SHORT RIB STROGANOFF WITH BUTTERED NOODLES AND LEMON CREME FRAICHE

Steps:

• For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
• Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
• For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
• For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
• For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
• Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.

EVERYTHING-SPICED FLATBREAD

Steps:

• Mix 1 1/2 cups flour, 3/4 cup whole-milk yogurt, 2 teaspoons everything seasoning, 1 teaspoon each baking powder and kosher salt and 1/4 teaspoon baking soda with a fork. Cover and let rest, 20 minutes. With floured hands, pat into a 10-by-12-inch rectangle on floured parchment. Bake (on the parchment) on a hot pizza stone at 475˚ until the bottom is browned, 8 minutes. Top with melted butter and more everything seasoning.

POTATO SOUP WITH BACON, CHEDDAR BREAD PUDDING AND FRIED EGG

Steps:

• For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm.
• For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set.
• For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side.
• Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve.

CLAMS WITH GUANCIALE, SUNCHOKES AND CELERY ROOT

Steps:

• In a medium cast-iron pan, slowly render the guanciale over medium heat until just starting to get crispy, approximately 5 minutes. Add the sunchokes and celery root and toss to combine. Allow to cook slowly in the rendering fat until cooked through and evenly browned, another 10 minutes.
• Meanwhile, put a large, high-sided saute pan over medium heat until hot. Add the clams and Madeira. Immediately cover with a lid and allow to steam until all the clams have opened, about 10 minutes.
• Carefully strain the clam cooking liquid into the guanciale pan and bring to a boil. Add the cream, then stir to combine and turn off the heat. Taste and adjust the seasoning as needed with salt.
• Combine the clams with the sunchokes and add to a large serving bowl. Garnish with the celery leaves.