Christopher's Oven-Baked Potato and Red Pepper Tortilla

This recipe is from Joanne Chang's cookbook, flour, too, one that has been in my possession for quite sometime, but have never made anything from it before. Time to try some of the recipes and  I've selected this Oven-Baked Tortilla for our lunch.

The potatoes are first boiled until cooked through, then peeled and cut into 1/2 in slices. 

Yellow onions, red bell peppers are cut into pieces, then sauteed with some olive oil together with minced garlic until the vegetables soften, a few minutes. Season with salt and pepper. Transfer  the vegetables to a bowl. In the same skillet, heat some oil, then add the cooked potatoes, sprinkle with paprika, season with salt and pepper, and cook until the potatoes are brown in some places, do not turn the potatoes for three or four minutes. Turn the potatoes and brown the other side. Remove the skillet from the heat.

Whisk together the eggs, milk, Parmesan, scallions and parsley. Season with salt and pepper.

Spread the vegetables over the potatoes, pour the egg mixture and bake for 16 to 20 minutes until puffy and brown. Remove from oven and let cool for 5 to 10 minutes before serving.

A slice or two served with some greens makes a delicious lunch.


Christopher's Oven-Baked Potato and Red Pepper Tortilla
(from flour, too by Joanne Chang)
serves 6 to 8
2 large or 3 medium Yukon gold potatoes
6 large eggs
3/4 cup (180ml) whole milk
1 cup/100gm freshly grated Parmesan cheese
4 scallions, white and green parts, minced
3 tbsp chopped fresh flat-leaf parsley
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
5 tbsp/75ml extra-virgin olive oil
1 medium yellow onion, cut into 1/2in /12mm pieces
1 medium red bell pepper, cut into 1in/2.5cm pieces
3 garlic cloves, smashed and minced
1/2 teaspoon smoked Spanish paprika (pimenton)
Special equipment : ovenproof 12-inch skillet

In a medium saucepan, combine the potatoes with water to cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are cooked through and can be easily pierced with a fork; the timing will depend on the size of the potatoes. Drain and transfer the potatoes to a bowl. Set aside until cool enough to handle, then peel (the skins should come off quite easily) and cut crosswise into slices 1/2 in/12mm thick.

Preheat the oven to 450F/230C, and place a rack in the centre of the oven.

In a medium bowl, whisk together the eggs, milk, Parmesan, scallions, and parsley. Season with 1/4 tsp each of the salt and pepper. Set aside.

In the skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the yellow onion, bell pepper, and garlic and sweat for several minutes, or until the vegetables soften. Season with 1/4 tsp salt and 1/8 tsp pepper. Transfer the vegetables to a bowl and set aside.

In the same skillet, heat 3 tbsp of the oil over high heat. Carefully add the potatoes and reduce the heat to medium. Sprinkle evenly with the paprika, the remaining 1/4 tsp salt, and the remaining 1/4 tsp pepper. Do not turn the potatoes for 3 to 4 minutes. Once the potatoes are nicely browned on the first side, flip them over and drizzle the remaining 1 tbsp oil into the skillet. Let the second side brown for a few more minutes. Don't worry, if not all of the potatoes get browned, the point is to get a nice crust on some of the potatoes. Remove the skillet from the heat.

Spread the vegetables mixture evenly over the potatoes, then carefully pour the egg mixture evenly over the potatoes and vegetables. Bake for 16 to 20 minutes, or until the egg puffs and browns and the middle is just barely set when tested with a knife tip. Remove from the oven and let cool in the skillet for 5 to 10 minutes. Serve warm or at room temperature. The tortilla can be made up to 2 days in advance and stored in an airtight container in the fridge. Bring to room temperature or warm in a 300F/150C oven for 15 minutes before serving.

I'm linking this post with Cookbook Countdown #23 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Brioche (Flour Bakery)

Brioche, a soft fluffy bread enriched with butter and eggs. I like eating slices of this bread with a spread of cold salty butter, with a cup of hot black coffee for breakfast, a nice way to start off the day.  

There are a few brioche bread on my list, and decided to try the one from the cookbook "Flour", by Joanne Chang. This recipe makes 2 loaves. It was advised by Joanne Chang not to halve the recipe as it will be difficult to engage the dough hook if the dough is not enough, as it needs the workout to make a light, fluffy bread. She has given a few recipes for sweet breads which uses the brioche dough, and it can be frozen, so it is really a great idea to make the full recipe.

I used half of the brioche dough to bake as a loaf, and keep the half frozen to make another sweet bread with filling on another day, which I will share in later post.

The dough is made in the stand mixer, it will be soft, but not sticky, and will come together as one big ball of dough. Place the dough in a large bowl, cover with greased cling wrap and refrigerate for at least 6 hours or overnight. I left mine in the refrigerator overnight. The next morning, the dough has increased in size to almost double.

I divided the dough into two halves, and used one to bake a brioche loaf and the other half, I kept frozen in an airtight container. (Thaw overnight in the fridge before use to bake other sweet breads).

Freshly baked brioche loaf. 

The top is browning too fast, so I have cover the top of the loaf with foil and continue baking until the loaf is done. Advisable to check on your loaf after 15-20 minutes of baking.

I like the buttery yellow hue of the crumbs. The bread is so soft and fluffy. Slices of these bread are really good eaten with a spread of cold salty butter. 

Look at how soft it is!

Basic Brioche
(adapted from "Flour", Joanne Chang)
Makes 2 loaves
2-1/4 cups (315gm) unbleached all-purpose flour
2-1/4 cups (340gm) bread flour
1-1/2 packages (3-1/4 teaspoons) active dry yeast, or 1 ounce (28gm) fresh cake yeast
1/3 cup plus 1 tablespoon (82gm) sugar
1 tablespoon kosher salt
1/2 cup (120gm) cold water
6 eggs
1 cup plus 6 tablespoons (2-3/4 sticks/310gm) unsalted butter, at room temperature, cut into 10 or 12 pieces

In a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all of the ingredients have come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to make sure all of the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.

On low speed, add the butter one piece at a time, mixing after each addition until it disappears into the dough. Then, continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all of the butter to be mixed thoroughly into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

Once the butter is completely incorporated, turn up the speed to medium and beat for another 15 minutes, or until the dough becomes sticky, soft, and somewhat shiny. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Then, turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in one piece.

Place the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight. At this point, you can freeze the dough in an airtight container for up to 1 week.

(At this point, if you are making a brioche treat, other than the loaves here, continue on to that recipe).

To make two brioche loaves, line the bottom and sides of two 9-by-5-inch loaf pans with parchment, or butter the pans liberally. Divide the dough in half and press each piece into about a 9-inch square. The dough will feel like cold, clammy Play-Doh. Facing the square, fold down the top one-third toward you, and then fold up the bottom one-third, as if folding a letter. Press to join these layers. Turn the dough over and place it, seam-side down, in one of the prepared pans. Repeat with the second piece of dough, placing it in the second prepared pan.

Cover the loaves lightly with plastic wrap and place in a warm spot to proof for 4 to 5 hours, or until the loaves have nearly doubled in size. They should have risen to the rim of the pan and be rounded on top. When you poke at the dough, it should feel soft, pillowy, and light, as if it's filled with air-because it is! At this point, the texture of the loaves always reminds me a bit of touching a water balloon.

Position a rack in the center of the oven, and heat the oven to 350 degrees F.

In a small bowl, whisk the remaining egg until blended. Gently brush the tops of the loaves with the beaten egg.

Bake for 35 to 45 minutes, or until the tops and sides of the loaves are completely golden brown. Let cool in pans on wire racks for 30 minutes, then turn the loaves out of the pans and continue to cool on the racks.

The bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days (if it is older than 3 days, try toasting it) or in the freezer for up to 1 month.

Flour's Note : Don't halve the recipe. There won't be enough dough to engage the dough hook of your mixer, and the dough won't get the workout it needs to become a light, fluffy bread. Don't worry about having too much; both the dough and the baked loaves freeze well, and having a freezer filled with brioche is never a bad thing.

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Cook-Your-Books #22 @ kitchen flavours

French Lemon-Poppy Pound Cake

I was thinking of lemon poppy seed cake for the last two weeks! Haha! Not just any lemon-poppy seed cake, but this cake, French Lemon-Poppy Pound Cake from "Flour" cookbook. I finally made the cake last week, so I can stop thinking about it, for now! :) Why THIS cake? Because I made it the first time a couple of months ago, and really liked it. And I am so craving for it again, with a warm cup of my favourite tea!

This cake uses a different method of mixing the batter, instead of the usual way of making pound cakes. Firstly, eggs and sugar are whipped together until really light and fluffy and gently fold in the flour. In another bowl, whisk melted butter, cream, lemon zest and juice, and poppy seeds together to combine. These are then quickly and gently mix into the mixture. 

I have reduced the sugar to 180gm (from original 250gm), and the reduced sugar works out fine, the sweetness was just right. Recipe mentioned that to bake the cake at a preheated oven at 350F, about 1 hour and 1 hour 10 minutes. However I have checked the cake at 50 minutes of baking time, and the cake was already done. Take note of the baking time depending on your oven.

There's a lemon glaze to drizzle over the warm cake, but I have omitted that. I like eating pound cakes without any glazes. 

The cake has a tight, light dense but soft, moist crumbs. Taste really good! Lemony and buttery cake, with the nutty, cracking bite from the poppy seeds. I really enjoyed this cake, so perfect with a cup of warm tea. Fearing that I'll eat most of it (like the first time when I made it!), I packed some slices for hubby to bring to work. Thumbs up from his colleagues and they are expecting more slices the next time round. OK. Got it! Will bake a whole cake for them soon!

If you are hosting a Christmas party, this cake would be lovely to serve, cut into small slices. Or if you are invited to one, it would make a lovely gift. Make the lemony glaze to drizzle over the cake for a more festive treat! Enjoy!

French Lemon-Poppy Pound Cake

(adapted from "Flour", Joanne Chang)

2 cups (240gm) cake flour

3/4 teaspoon baking powder

1/2 kosher kosher salt

1/2 cup plus 3 tablespoons (1-3/8 sticks/156gms) unsalted butter, melted and cooled to slightly warm

1/4 cup (60 gms) heavy cream, at room temperature

3 tablespoons finely grated lemon zest (about 2 lemons)

1 tablespoon fresh lemon juice (about 1/2 lemon)

3 tablespoons poppy seeds

4 eggs

1-1/4 cups (250gms) granulated sugar (I use 180gm)

Lemon Glaze

1/2 cup (70 gms) confectioners' sugar

1 to 2 tablespoons fresh lemon juice (1/2 to 1 lemon)

1. Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a 9-by-5-inch loaf pan, or line the bottom and sides of the pan with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.
4. Using a stand mixer fitted with the whip attachment (or a hand-held mixer), beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon coloured. (If you use a handheld mixer, this same step will take 8 to 10 minutes).
5. Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold in the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan.
6. Bake for 1 hour to 1 hour and 10 minutes, or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in the pan on a wire rack for at least 30 minutes.
7. To make the lemon glaze : While the cake is cooling, in a small bowl, whisk together the confectioners' sugar and enough of the lemon juice to make an easily spreadable, smooth glaze.
8. When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Spread or spoon the glaze over the top of the still-warm cake, letting the glaze dribble down the sides.
9. The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.

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Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.

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Cook-Your-Books #19 @ kitchen flavours

Flour's Famous Banana Bread

This is the first recipe I've tried from "Flour" cookbook which I bought months ago, and I was really curious about this Banana Bread, especially when I've read all the rave reviews from online. So naturally this recipe was bookmarked to try. I was actually curious whether will it be better than the one from Nigella's, which is my favourite banana bread at the moment.

As usual, I've reduced the amount of sugar for almost all of my bakes, and for this, from 230gm to 130gm and it was still sweet for me, maybe the bananas are really sweet. I did not have any creme fraiche so I've used homemade yoghurt instead. 

The cake bakes up nice, with an almost flat top and golden crust. Texture is a little dense but soft, moist, full of banana bits and walnuts. It is a cross between a cake and a bread. Comparing this to the Banana Bread by Nigella Lawson, my personal favourite between these two, is definitely Nigella's!  While this cake is nice, Nigella's is awesome! Nigella's banana bread has a softer, more tender and lighter texture, while appeals to me. But then if you like dense, soft and moist cake/bread, than this Flour's Famous Banana Bread is for you. 

Overall, this is a really nice Banana Bread. Great with a cup of warm tea or coffee.

Flour's Famous Banana Bread
(adapted from "Flour", Joanne Chang)
1-1/2 cups (210gm) unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt (1/4 tsp fine sea salt)
1 cup plus 2 tablespoons (230gm) sugar (I use 130gm, still a little too sweet for me)
2 eggs
1/2 cup (100gm) canola oil
3-1/2 very ripe, medium bananas, peeled and mashed (1-1/3 cups mashed/about 340gm)
2 tablespoons creme fraiche or sour cream (I use yoghurt)
1 teaspoon vanilla extract
3/4 cup (75gm) walnut halves, toasted and chopped

1. Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter a 9-by-5-inch loaf pan.
2. In a bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.
3. Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. (If you use a handheld mixer, this same step will take about 8 minutes).
4. On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, creme fraiche, and vanilla and continue to mix on low speed just until combined.
5. Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. No flour streaks should be visible, and the nuts should be evenly distributed. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 1 to 1-1/4 hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.
7. The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.

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Cook-Your-Books #14 @ kitchen flavours