This post is actually from yesterday. Sorry but I've got 2 jobs, 4 research projects, 2 tests, putting together a health fair, teaching a class, writing a newsletter and a girlfriend in town. That didn't stop me from cooking all day long yesterday but I didn't have time to post it.
Due to the lack of time I will direct you to www.smittenkitchen.com for the first recipe I made. If you're in to food blogs, this chick is going to steal you from ours. Go here (http://smittenkitchen.com/2010/02/chana-masala) for her recipe for chana masala and ditto everything she said. I love indian food. It is my all-time favorite. I've been searching for a good chana masala recipe for a while and now I finally have one.
Since my lady friend graced me with her presence this week I had to tailor the menu to her desires. And what did she want from her wannabe gourmet beau? Hamburgers. I grilled them but I did a little spicy prep work and, of course, I had to bake the buns myself. Recipe will follow.
Burgers: [CL]
For 2 of them I chopped up onions and garlic and mixed it in with the meat with some s/p. I also added some worcestershire sauce into the mix.
For the rest I chopped up green apples, celery, and a little onion and garlic, s/p. Mix well and form into patties. For three of these I added a bunch of cajun seasoning.
Grill to desired doneness. Some got provolone. Some got bacon. All got eaten voraciously.
I like the green apple/celery mix in it because it makes em really juicy.
Hamburger buns: [PR]
I used his Kaiser Roll recipe for the buns minus the cutesy little twist cut you do for Kaiser rolls.
You'll need a pate fermentee for this one. That's another one of those pre-ferments you make the day before and stick in the fridge.
For pate fermentee you need:
1 1/8 cups AP flour
1 1/8 cups bread flour (bread flour has a higher protein content than AP which adds to the chewiness)
I substituted whole-wheat for ~1/2 of the total flour. You'll find that I do that a lot. Besides being healthier and having a good flavor, WW flour also has more protein.
3/4 tsp salt (like I ever actually measure 3/4 tsp of anything)
1/2 tsp instant yeast (like I said before, I usually just dump a little out of the packet, roll it up tight, and use the remainder in the full recipe the next day)
3/4 to 1 cp water at RT
STir together flour, salt, and yeast. Add 3/4 cp water and mix. Adjust flour/water as needed. Remember, sticky is better than dry. You can always add flour later.
Knead for ~ 5 min.
Lightly oil a bowl, roll dough around to coat, cover and let rise to ~1.5 times size, ~1 hr.
Remove dough from bowl. Knead lightly to degas. Return to bowl, cover and refrigerate overnight. Will keep up to 3 days.
For the buns you need:
2 1/4 cups bread flour
~ 1 tsp salt
1 tsp barley malt powder (you can get this from a brewery or brewery supplies shop. There was a guy in Athens that brewed his own beer and said anytime I wanted some malt powder to just give him a call and whenever he's brewing I can come grab his left over malt powder. I only had to do this once as I use teaspoons at a time and they produce massive quantities for beer. So if anyone in Augusta wants some barley malt, I got you.)
the rest of your yeast (1 tsp)
1 large egg slightly beaten
1.5 tbsp vegetable oil or shortening, melted
~ 3/4 cp water, lukewarm
poppy/sesame seeds if youz'a be wantin' um
Take pate fermentee out of the fridge an hour before making the dough. Cut into ~10 small pieces and cover with a towel to take of the chill.
Stir together flour, salt, malt powder, and yeast. Add pate fermentee, egg, oil, and water. Stir to mix.
Knead on floured surface for about 10 minutes. Transfer to oiled bowl, cover, and ferment at RT for 2 hrs.
Divide dough into 6-9 equal pieces (2.5 to 4 oz if you've got a scale). Form pieces into a ball and then press down firmly on top to form a round. Transfer to a baking pan lined with parchment paper, oiled, and dusted with cornmeal.
Mist the rounds with spray oil and cover. Let proof for ~1 hr.
Heat oven to 400F. If adding seeds, mist rolls with water and add seeds.
Bake for ~30 min depending on size of rolls.
Let cool on rack for 30 min before serving.
Or just buy some hamburger buns.
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