Whole Wheat Pita Bread

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I’m always trying to incorporate more whole grains into my family’s diet – but I try to go about it in ways that they don’t even see coming. Like, this pita bread for instance. I’ve been making my own pitas for years now. If you’re new to bread making, pita bread is a great place to start. It’s relatively easy, and even quick – in the scheme of bread making. I usually start my dough around 3 PM, nd by 6, we’re enjoying warm fresh pitas.

Last week I thought, let me switch it up a little and try making something new. So I tried the whole wheat version of my favorite pita dough. It has a slightly nuttier flavor quality, and a little more chew to the bread. But honestly, both of those qualities are welcomed in my home when it comes to bread! I think these will definitely be our go to pitas from now on. Healthier? Check. Tastier? Check. Kids gobbled it up? Check.  And, leftovers always make awesome pita pizzas for the next day’s lunch.

If you’ve never tried making your own pita bread at home, I highly encourage it. You’ll never be able to go back to store bought pitas again!

Whole Wheat Pita Bread

2 1/4 tsp. instant yeast
1 tbsp. honey
1 1/4 cups warm water, divided
1 1/2 cups bread flour, divided
1 1/2 cups whole wheat flour, divided
1/4 cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

In the bowl of a stand mixer, combine the yeast, honey and 1/2 cup of the water.  Stir gently to blend.  Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with a clean kitchen towel, and set aside until doubled in bulk and bubbly, about 45 minutes.

Return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining 3/4 cup of warm water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 5 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning to coat, and let rise until doubled in bulk, about 1 hour.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then roll or stretch out into a 7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

While dough is rising, place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500? F.

Transfer 4 pitas onto the baking surface, or directly onto oven rack. Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

Source:  adapted from Gourmet via Confections of a Foodie Bride

Witches’ Finger Cookies

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Happy Halloween! I’d wanted to bake up more spooky treats to share with you guys this week – but with just getting back from vacation, and then Hurricane Sandy – I just ran out of time. Luckily, it only takes a couple hours from start to finish to throw together these creepy cookies that are just perfect for All Hallows Eve. My little goblins had a great time helping to decorate the cookies with the almond fingernails.

This year Andrew is being a fireman, and William is being Elvis. Mucho cuteness is sure to ensue. We can’t wait to take them trick-or-treating tonight. I hope that everyone has a safe and spooky Halloween!

Witches’ Finger Cookies

1-2 tbsp. liquid red food coloring
32 blanched or roasted whole almonds
8 tbsp. unsalted butter, at room temperature
½ cup confectioners’ sugar
5 tbsp. granulated sugar
1 large egg plus 1 egg yolk
½ tsp. almond extract
Pinch of salt
2 cups all-purpose flour
green food coloring
1 large egg white, lightly beaten

Place the food coloring into a small bowl. With a painbrush, paint one side of the almond with the food coloring. Set aside on wax paper to dry.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low, and add egg, egg yolk, almond extract, and salt. Mix in the flour on low speed just until combined. Tint the dough with a few drops of food coloring. Form the dough into a ball, cover with plastic wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 F. Line baking sheets with silicone baking mats or parchment paper. Working with one half of the dough and keeping the other half chilled, divide into 16 equal pieces (a kitchen scale helps with this). On a lightly floured work surface, roll each piece into a finger shape about 4-4½ inches long. Pinch each piece of dough in two places to create knuckle shapes. Use the back of a small paring knife to lightly score the surface of the knuckles. Transfer the shaped fingers to the prepared baking sheets. Repeat with the second half of the dough.

When finished forming all the fingers, lightly brush with egg white and place an almond nail at the end of each finger, pressing lightly to attach. Bake until set, about 12 minutes. Remove from the oven and let cool.

Source: adapted from Martha Stewart, via Annie’s Eats

Spinach Salad with Warm Bacon Vinaigrette

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I first had this salad at Ruth’s Chris Steakhouse several years ago, and was completely blown away. I’d never had a salad that was served with a warm dressing, much less one that had a bunch of bacon drippings added to the mix. It’s just enough to barely wilt the spinach, red onions, and thinly sliced mushrooms.

It couldn’t be any easier to make at home either, and makes for a wonderful lunch or dressier side salad for dinner. I served it with alongside the French onion soup I made last week, and it was great. This is Alton Brown’s recipe (because you can never go wrong with AB), and it uses red wine vinegar. But, I’ve also used balsamic as well – and just cut out the sugar from the recipe. Hands down, my favorite salad. Make it!

Spinach Salad with Warm Bacon Vinagirette

8 ounces baby spinach, washed and drained
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Place the eggs into a small saucepan, cover with water, and place over medium-high heat with the lid on. Bring to boil. Once boiling, turn off heat and let sit covered for 12 minutes. Drain, cool, and peel the eggs. Slice egg and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Source: Food Network

French Onion Soup

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We just got back from a week long cruise to the Bahamas. We (all of us – Jon and myself, as well as the boys, and my mom and dad!) left out of Norfolk, VA last Sunday, and had a great trip. We stayed at the gorgeous Atlantis Resort in Nassau overnight – then got back on the ship and went onto Freeport the next day. It’s unbelievably gorgeous down there. I mean, I live at the beach – but it’s just a world apart. We went snorkeling, ate a fresh grouper sandwich right on the beach – washing it down with a local beer. Everyone had a great time!

On the night that we weren’t onboard the ship, one of the starter course selections was French Onion soup. I was bummed that I was missing it – but with this view, I couldn’t really cry into my pillow.

I just resolved to make it for dinner once we got back (food bloggers – forever planning menus!). Which, was a good call. It’s definitely chillier here since our return, and the soup really hit the spot. Plus, aside from caramelizing the onions – it takes care of itself, and does it’s own thing.

I’ve always used Julia Child’s recipe. I mean, why wouldn’t you? She is the one who introduced the dish to Americans. I love addition of white wine, just gives it a lovely tanginess in the background. Vermouth can also be used, if you don’t feel like uncorking a whole bottle. But again, why wouldn’t you? I made some beef broth the day before using some bones I had in the freezer, but Campbell’s makes a really great canned beef broth that I’ll use if I don’t have homemade. The cognac is optional, but I think it really does bring something to the party. I just ladled out some for the boys before I added it. No biggie. This is one of the most comforting and flavorful soups out there, and it’s perfect for any occasion. A simple dinner at home, or as a starter in a fancy dining room on a cruise ship – everyone always loves it!

French Onion Soup

3 Tablespoons butter
1 Tablespoon olive oil
5 cups thinly sliced yellow onions
1 teaspoon salt
1/4 teaspoon sugar (to help caramelize the onions)
3 Tablespoons flour
8 cups beef or vegetable stock, at a boil
1 cup dry white wine
1 sprig fresh rosemary
Salt and pepper to taste
3 Tablespoons cognac (optional)
6-8 slices of toasted French bread rounds
1 cups grated Gruyere cheese

Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat until they are tender; this will take about 15 to 25 minutes.  Remove the cover, increase heat to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, very deep, golden brown. Sprinkle in the flour; cook and stir for 3 to 5 minutes.

Off the heat, whisk in the boiling stock. Add the wine and rosemary. Season to taste. Place the pot back on the heat, bring to a simmer. Continue to simmer, partially covered, for 40-60 minutes or more, skim foam from surface as it appears.  Taste and correct seasonings. At this point you may set it aside, uncovered, until you are ready to serve.

When ready to serve, with the soup at a simmer, stir in the cognac. Turn on oven broiler.

Ladle soup into individual oven-proof bowls. Place a piece of toasted bread on top of sou sprinkle generously with grated cheese and place under broiler until melted and bubbly.

Source: adapted from Mastering the Art of French Cooking by Julia Child