Showing posts with label stuffed. Show all posts
Showing posts with label stuffed. Show all posts

Tuesday, April 12, 2016

Caramelized Garlic Chèvre Stuffed Bread #BreadBakers

Caramelized garlic and chèvre - goat cheese - fill this wonderful savory loaf that is then topped with more cheese. Set this on your brunch table and watch it disappear!
Caramelized garlic and chèvre - goat cheese - fill this wonderful savory loaf that is then topped with more cheese. Set this on your brunch table and watch it disappear!

Just the words caramelized garlic chèvre stuffed bread make my mouth water. You should have smelled the house while the garlic was caramelizing in butter and then while the loaf was baking! Pretty much torture, but fortunately there was relief in sight.

This month my Bread Bakers group is featuring garlic in honor of National Garlic Day on the 19th of April at the instigation of bread baker extraordinaire and our host this month, Karen of Karen’s Kitchen Stories. You might recall that I participated in Garlic Day celebrations the last two years, making slow-roasted lamb with 40 cloves of garlic in 2014 and garlicky lobster shrimp scampi in 2015. This year time got away from me so I was grateful to Karen for making sure that one of my favorite national food days did not go by uncelebrated in this space.

This recipe was adapted from Thyme For Cooking.

Ingredients
For the dough:
1/2 teaspoon sugar
1 packet rapid rise yeast (1/4 oz or 7g)
1/4 cup or 60ml water
1/8 cup or 30ml milk
1/8 cup or 30ml olive oil, plus a little extra to oil the bowl
1 egg
1 egg yolk (save white for glaze)
3/4 teaspoon fine sea salt
1 1/4 cups or 150g whole wheat bread flour
1 cup or 125g strong white bread flour

For the filling:
3 1/2 oz or 100g cloves garlic
2 tablespoons water
2 teaspoons butter
2 teaspoons olive oil
1 teaspoon sugar
Salt
Freshly ground black pepper

For assembly:
1 tablespoon whole grain mustard
8 1/2 oz or 240g goat cheese (I used a mix of fresh and slightly aged.)
1 egg white, beaten

Method
In large bowl, dissolve sugar in water and sprinkle in yeast. It should foam up within a few minutes. If it does not, get some new yeast and start again.



In a separate bowl, whisk the milk, oil, egg, egg yolk, and salt to combine. Add this to the yeast mixture with the whole wheat bread flour and stir well.



Add in about three quarters of the white bread flour and mix to make a soft dough.

Turn it out onto lightly floured surface and knead for about 10 minutes, adding more of the remaining flour if the dough is too sticky.



Oil your mixing bowl and pop the dough back in, turning the ball to coat with oil. Cover with plastic wrap; let rest for 20-25 minutes. When you are using rapid rise yeast, this takes place of the first rise. If you do substitute regular yeast, leave to rise until doubled.

While the dough is resting, we’ll caramelize the garlic. Cut the fatter cloves in half and put them all in a pan with a tight fitting lid, with the water, butter, olive oil, sugar and a sprinkle of salt.



Cook  covered over a medium heat for a few minutes until the garlic softens. Remove the cover and cook slowly, stirring occasionally, keeping a careful eye out for burning, until all the water has evaporated and the garlic has turned a lovely golden color. Remove from the heat. Add a few good grinds of fresh black pepper.



To assembly the loaf, roll the dough out into a rectangle of about 12x17 in or 30x43cm.

Spread the mustard up the middle of the rectangle and then scatter on the caramelized garlic.



Starting near one end, use a sharp knife to cut diagonal strips all the way along the sides, up to the filling.


Crumble your goat cheese and set aside a good handful for topping. Sprinkle the rest of the crumbles on top of the mustard/garlic.



Fold one end in and then brush the top with the beaten egg white.



Fold the strips up and over, alternating sides, brushing the tops in between with egg white to help the strips stick together.



When you get near the other end, fold it in.


Then continue brushing with egg white and folding the strips over until all of the filling is covered. Carefully transfer the loaf to a lined baking pan. You can, of course, do the shaping on the lined baking pan but then you have to be very careful when cutting the dough strips that you don’t cut your silicone liner or parchment paper.





Brush the whole top again with the whisked egg whites. Set in a warm place to rise for about 30 minutes, then preheat your oven to 350°F or 180°C.

When the oven reaches temperature, bake the loaf for about 25-30 minutes or until it is lovely and golden.

Remove the loaf from the oven and sprinkle on the reserved cheese crumbles.

Return it to the oven for another 5-7 minutes or until the cheese is slightly melted and just starting to brown in places. Remove from the oven and leave to cool for 10-15 minutes before cutting.


Enjoy!



How will you celebrate National Garlic Day? May I suggest you bake some delicious garlicky bread?
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.

 .



Sunday, February 15, 2015

Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers

These colorful roasted peppers are stuffed with a hearty filling of nutty bulgur wheat and tomatoes, seasoned with onion, parsley and cilantro, perfect as a side dish or main course.

Food Lust People Love: These colorful roasted peppers are stuffed with a hearty filling of nutty bulgur wheat and tomatoes, seasoned with onion, parsley and cilantro, perfect as a side dish or main course.



Growing up in a Catholic family, I understood about not eating meat on Fridays, especially during Lent – those 40 days before Easter Sunday – but I never thought of it as fasting. Fasting was when you didn’t eat at all. Perhaps it was just my ignorance but, turns out, in the Orthodox church, it’s considered fasting when you abstain from meat as well and there are certain sects that will eat no meat, fish, dairy or eggs for the whole of Lent. 

How did I learn this? Well, about five years ago a girlfriend had to go into the hospital for treatment, nothing too serious – I think it was gallstones perhaps, but it meant being away from home for several days and leaving her husband and daughter to fend for themselves.

So a group of us decided we should make and deliver meals to help out. I asked if there were any dietary restrictions and she said her husband was fasting. Her husband is Greek Orthodox and, since it was Lent, that meant no meat, no poultry, no fish, no dairy, no eggs! There went my plans for several cheesy casseroles that travel and reheat well. Thank God for the internet! A search for Greek Orthodox Lent recipes led me to several very useful sites, which I shared with the other ladies who were cooking.

Note: If you are actually cooking for a strict Greek Orthodox friend, double check whether they also abstain from olive oil during Lent, and substitute canola or the like.

These stuffed peppers were so good that after I had made a batch for my friend’s family, I made a batch for us. And, still do, every once in a while. When this week’s Sunday Supper theme of Heart Healthy was announced, I knew these would be perfect. Meatless, cheese-less but, oh, so tasty! And I think they are quite pretty as well.

I adapted this recipe and serve them as a main course, with a salad on the side.

Ingredients
6 large bell peppers (Any color will do but the red and yellow are sweeter than the green.)
1/4 cup or 60ml olive oil, plus more for sautéing the onion and drizzling on the peppers before roasting
1 large onion (Mine weighed 7 oz or almost 200g)
1 cup or 210g bulgur wheat
1 can (14.5 oz or 400g) tomatoes (crushed or chopped)
1 teaspoon of sea salt or to taste
1 vegetable stock cube
1/4 teaspoon of freshly ground pepper
Small bunch fresh parsley
Large bunch fresh cilantro
Optional: 1 teaspoon crushed red pepper

Method
Cut the caps off the top of the peppers and remove the seeds and any lighter colored fibers from inside. Set the caps aside for later.

The original recipe says to put them in a tight-fitting baking pan and to add crunched up parchment paper to fill any gaps but I like to use foil instead. Wedge them tightly together so they stand upright.



Peel and quarter your onion and put it in a food processor with the 1/4 cup or 60ml olive oil. Process until very finely minced or pureed. (If you don’t have a food processor, you can grate the onion for almost the same effect.)

In a large skillet, add a drizzle of olive oil and sauté the onion for a minute or two.

Add in the bulgur wheat and stir well to coat it with oil and onions.



Stir in the canned tomatoes along with the salt, vegetable cube, black pepper and 1 1/4 cups or 300ml water.

Bring to boil over a medium heat then turn the fire down to simmer and cover the pan loosely with a lid.

Preheat your oven to 350°F or 180°C and chop your parsley and cilantro roughly.

Cook the bulgur for about 10 minutes and then taste to see if it needs more salt. I don’t usually have to add more salt, but I do add some crushed red pepper for a little spice.

Remove from the heat and stir in the chopped parsley and cilantro. Allow to cool for about five minutes.



Fill your peppers with the stuffing and top with the reserved pepper caps. If you have a little stuffing left over, consider that the cook’s treat and eat it straight from the pan with a spoon. Delicious!

Food Lust People Love: These colorful roasted peppers are stuffed with a hearty filling of nutty bulgur wheat and tomatoes, seasoned with onion, parsley and cilantro, perfect as a side dish or main course.

Drizzle on a little olive oil and roast the stuffed peppers in your preheated oven for about one hour or until the peppers are softened enough for your liking. Check part way through and cover the tops with foil if they are browning too much.



The original recipe said to allow the peppers to cool and serve them at room temperature but we prefer them warm.

Food Lust People Love: These colorful roasted peppers are stuffed with a hearty filling of nutty bulgur wheat and tomatoes, seasoned with onion, parsley and cilantro, perfect as a side dish or main course.


Enjoy!

Please join my Sunday Supper group and today’s hosts, Lori from Foxes Love Lemons and Ethel from eating in instead, as we celebrate National Heart Month with loads of delicious heart healthy recipes!

Better for you breakfasts:
Jump start your health with these appetizers and snacks:
Soups that'll win your heart:
Veggies, Sides, & Salads your heart will thank you for:
Healthy is the center of attention in these main courses:
Staying healthy doesn't mean giving up desserts!
We heart wine.

Pin these Bulgur Stuffed Peppers! 

Food Lust People Love: These colorful roasted peppers are stuffed with a hearty filling of nutty bulgur wheat and tomatoes, seasoned with onion, parsley and cilantro, perfect as a side dish or main course.