BrokeAss Gourmet

BrokeAss Gourmet

Challah/Brioche

  • Prep Time 1:15
  • Cook Time 0:40
  • Estimated Cost $4.50
  • 20 Comments

Rich, eggy challah is a whole lot like French brioche, so, wanting to have both around this weekend for Shabbat/French toast purposes, I decided to make one big batch of dough and then bake it two different ways. The directions below describe how to make either challah or brioche, but feel free to do as I did, and divide the dough in half, yielding one small challah and one small brioche loaf.

Note: If you keep kosher and want to serve the challah with a meat meal, use margarine or vegetable oil instead of the butter.

Ingredients

  • 4 cups flour, plus more for the pan and kneading Pantry
  • 1/4 cup warm water 
  • 1 stick (1/2 cup) butter, melted (let it cool until it is warm, but not hot) $1.50 for a stick
  • 1 packet dry active yeast $1.50
  • 2 tbsp plus 1/3 cup sugar Pantry
  • 6 eggs, lightly beaten, divided $1.50 for 6
  • 1 tsp salt Pantry
  • 2 tbsp olive or vegetable oil Pantry

Recipe Serves 6-8

Directions

  1. Preheat the oven to 350 degrees F, then turn it off, to create a warm (but not hot) place for the dough to rise.
  2. Lightly flour a baking sheet and set aside.
  3. In a mixing bowl, combine the warm water and butter. Add the yeast and 2 tbsp of the sugar and stir gently. Let activate for 4-5 minutes until it begins to foam slightly.
  4. Add 5 of the eggs, the remaining sugar, the salt and the flour and stir to combine. You should have a very soft dough.
  5. Turn the dough out onto a floured surface and knead for about 15 minutes, until the dough is very elastic (this can also be done in a stand-up mixer).
  6. Roll the kneaded dough into a large ball.
  7. Drizzle about 2 tbsp of oil into a large bowl and place the dough in the bowl. Turn the dough over in the bowl to make sure it's completely covered with oil.
  8. Cover the bowl with a dish towel, then put in the warm oven for 45 minutes to an hour, or until dough has increased by about 2/3.
  9. *To make challah:* Preheat the oven to 325 degrees F.
  10. Punch the risen dough down to push the air out of it, then turn out onto a floured surface. Divide the dough into 3 equal balls, then roll each ball into a 12" rope. "Braid the ropes together":http://theshiksa.com/2010/08/26/challah-bread-part-2-how-to-braid-challah/ and transfer the braided loaf to the prepared baking sheet.
  11. Combine the remaining egg with 2 tbsp water and whisk well with a fork, to make an egg wash. Use a pastry brush to brush the top of the braided dough with the egg wash. Sprinkle with sesame or poppy seeds, if desired, and bake for 30-35 minutes, until golden-brown on the outside, and hollow-sounding, when rapped gently on the bottom. Let cool slightly, before serving.
  12. *To make brioche:* Preheat oven to 350 degrees F. Lightly grease 1 large (or two medium) bread(s) pan.
  13. On a floured surface, shape the dough into a smooth oval. Pack the smoothed dough into the bread pan, brush lightly with the egg wash (see challah instructions) and bake for 30-35 minutes. Let cool before turning onto a cooling rack or cutting board and slicing.
  14. Recipe serves 6-8, depending on bread shape.

Category: Meals

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Muffuletta with Salami and Mozzarella

Yesterday, I posted a recipe for the fresh focaccia I made, and received multiple comments from readers that it would make excellent muffuletta, the classic layered New Orleans sandwich. Never one to pass up an opportunity to perfect my sandwich-making, I set about assembling my first muffuetta. The resulting sandwich wasn’t totally authentic (the only meat I had on-hand was dry Italian salami—most muffuletta recipes call for ham in addition to the salami or sometimes capicola), but damn, was it good. I used fresh buffalo mozzarella, but provolone is also very common.

Be sure to set aside a little extra time to let the juices soak into the sandwich before you serve it—at least 30 minutes.

Ingredients

  • 1 cup pitted olives, any kind, chopped $2
  • 1 clove garlic, minced Pantry
  • 3 tbsp extra virgin olive oil Pantry
  • 1 tbsp balsamic vinegar Pantry
  • salt and pepper to taste Pantry
  • 1 loaf focaccia or ciabatta bread, split in half like a roll $2.50
  • 8 oz. dry Italian salami, sliced thinly $3.50
  • 8 oz. mozzarella or provolone, sliced as thinly as possible $3.50
  • 1 yellow bell pepper, sliced thinly $1

Recipe Serves 4-6

Directions

  1. In a mixing bowl, combine the olives, garlic, olive oil, balsamic vinegar, salt and pepper (go easy on the salt--the olives are already pretty salty). 
  2. Use a rubber spatula to spread the mixture on the inside of each half of the bread.
  3. Layer the bottom slice of bread with the salami, then top with the slices of the mozzarella or provolone. Top the cheese with the sliced bell pepper. 
  4. Cover the whole thing with the second half of the bread and press down firmly.
  5. Wrap the whole thing tightly with plastic wrap or aluminum foil and leave, at room temperature, for 30 minutes to a full hour.
  6. Cut into 4-6 pieces and serve.

Category: Meals

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Focaccia with Sun-dried Tomatoes, Rosemary and Parmesan

  • Prep Time 0:10
  • Cook Time 0:24
  • Estimated Cost $8.50
  • 10 Comments

This quick but very special bread recipe is your express route to an out-of-control-good-sandwich. Split a square in half and layer it with meats (I recommend prosciutto or salami), veggies, cheeses and a nice drizzle of good extra virgin olive oil, and you’ll be the envy of your workplace or school cafeteria.

Or, simply slice the warm focaccia into dinner roll-sized squares and serve in a bread basket with dinner.

Ingredients

  • flour, for rolling Pantry
  • 1 recipe pizza dough $1.50
  • 2 tbsp extra virgin olive oil Pantry
  • 1 tsp each salt and freshly-ground black pepper Pantry
  • 2 tbsp chopped sun-dried tomatoes $2.50 for 3 oz.
  • 1 tbsp fresh rosemary leaves $1 for a bunch
  • 1/3 cup shredded (not grated) Parmesan $3.50 for 8 oz.

Recipe Serves 6-8

Directions

  1. Preheat oven to 400 degrees F. Lightly flour (or line with parchment paper) a baking sheet.
  2. On a lightly floured surface, shape the pizza dough into a rectangle that is approximately 6" x 8". Transfer dough rectangle to the prepared baking sheet.
  3. Use your fingertips to make light indentations all over the top of the dough (it should look like a bumpy landscape). Drizzle with the olive oil and use your hands to rub the sides of the dough with oil as well
  4. Sprinkle the top of the dough with the salt and pepper, then gently press the sun-dried tomatoes into the dough.
  5. Sprinkle with the rosemary and Parmesan and bake for 22-24 minutes, or until cheese is golden-brown and the focaccia sounds hollow when tapped gently on the bottom.
  6. Let cool slightly, then cut into squares and serve.

Category: Meals

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Coconut Soup with Sweet Potatoes and Lime

  • Prep Time 0:10
  • Cook Time 0:20
  • Estimated Cost $10.50
  • 13 Comments

This soup manages to be rich and creamy, and somehow also cleansing and soothing—perfect Post-Super Bowl fare. Whether you’re still celebrating the Giants’ big win, or quietly mourning the Pats’ fall from grace (like I am), you still need to eat—preferably something quick and healthy. Add cubed firm tofu, a handful of plump shrimp or cooked, shredded chicken, if you want to add a little protein.

Ingredients

  • 1 tbsp cooking oil (if you have coconut oil, it works nicely here) Pantry
  • 2 cloves garlic, chopped Pantry
  • 1 1" piece ginger, peeled and minced $0.50
  • 1/2 medium red onion, chopped $0.50 for a whole onion
  • zest and juice of 1 lime $0.50
  • 1 quart vegetable (or chicken) broth $3.50
  • 1 15-oz. can coconut milk $1.50
  • 2 tbsp soy sauce (or more to taste) Pantry
  • 2 tbsp brown sugar or honey Pantry
  • 3 medium or 2 large sweet potatoes (garnet yams), scrubbed and diced into 1" pieces (leave the skin on) $3
  • 1 handful fresh cilantro leaves, chopped $1 for a bunch
  • sliced green jalapeño optional
  • Asian chili sauce optional

Recipe Serves 6

Directions

  1. Heat oil in a large soup pot over medium heat. 
  2. Add the garlic, ginger, onion and lime zest and cook, stirring occasionally, for about 2 minutes, until very fragrant.
  3. Stir in the lime juice, broth, coconut milk, soy sauce and brown sugar. 
  4. Cover and bring to a light boil. 
  5. Add the sweet potatoes, cover and cook for 12-14 minutes, until the sweet potatoes are fork-tender.
  6. Ladle the hot soup into bowls and serve, garnished with the cilantro and the jalapeño and chili sauce, if desired.

Category: Meals

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Chicken Mole Tacos

  • Prep Time 0:15
  • Cook Time 1:00
  • Estimated Cost $15
  • 18 Comments

Tacos are, in my opinion, the perfect Superbowl food; they can be cooked in large batches, involve lots of fun toppings, do not require utensils and go very well with beer. This year, I’m going beyond the typical ground beef-in-crunchy-shells route, and cooking ultra-tender (and ultra-cheap) boneless, skinless chicken thighs in a rich, spicy mole sauce, which I’ll wrap in warm corn tortillas.

Topped with a little Mexican crema, some chopped onions, cilantro and a dollop of homemade guacamole, I doubt anyone will be able to focus on the game while eating these. (Just kidding. Go Pats!)

Note: You will have a fair amount of leftover sauce. Don’t throw it away! It will keep, in an airtight container in the fridge for up to a week, and in the freezer for up to 2 months. Use it to make mole again, or drizzle it over nachos, enchiladas or burritos.

Ingredients

  • 18 corn tortillas $1.50
  • 2 tbsp olive oil Pantry
  • 1 onion, chopped $0.50
  • 3 cloves garlic, chopped Pantry
  • 1 tsp ground cumin $1.50 for 1 oz.
  • 1/2 tsp ground cinnamon $1.50 for 1 oz.
  • 1 15 oz. can diced tomatoes $1.50
  • 1 canned chipotle in adobo, chopped, plus a few spoonfuls of its sauce $1.50
  • 1 14-oz can chicken broth $1.50
  • 2 tbsp (creamy) peanut butter Pantry
  • 2 ounces semisweet chocolate chips $1.50 for 6 oz.
  • 1/2 tsp each salt and pepper Pantry
  • 2 lbs boneless, skinless chicken thighs $4

Recipe Serves 6-8

Directions

  1. Preheat oven to 300 degrees F. 
  2. Wrap the tortillas tightly in aluminum foil and place in the oven, on the center rack.
  3. Heat oil in a deep soup pot over medium heat. 
  4. Add onion and cook, stirring occasionally, until translucent. 
  5. Add garlic and spices and cook for another minute, until very fragrant. Add diced tomatoes, chipotle pepper and sauce, broth, peanut butter, and chocolate.
  6. Stir well, cover and simmer for 10 minutes.
  7. Uncover the pot and carefully transfer mole to a food processor or blender and pulse until smooth (this can also be done using an immersion blender, directly in the pot).
  8. Add the chicken thighs, stir well to ensure they are completely submerged, and cover the pot tightly. 
  9. Cook for 40-45 minutes, until chicken is very tender. 
  10. Use 2 forks to gently shred the chicken.
  11. Take the tortillas out of the oven, carefully remove the foil and fill with the hot chicken mixture. Serve immediately.

Category: Meals

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