Burghul Kofte and Pistachio Semolina Cake

Kofte

Sauce

Yogurt

The Turkish food we made yesterday we made was delicious, but we didn't quite get to everything we wanted to make.  Since we had the ingredients for the Burghul Kofte with tomato and mint sauce and garlic yogurt, as well as the the pistachio semolina cake, and we really wanted to make them....we went ahead and got cooking. 

The full spread of ingredients.

The first step was to make some more delicious garlic yogurt. 

The kofte themselves were make like gnocci, but we had to tweak the proportion of flour to get them to stay together while we boiled them.  They came out as delicious, satisfying nuggets of grainy goodness. The tomato sauce cooked up to a brilliant red.  We were less careful than we might have been with the pepper, and, although beautiful, the sauce was slightly spicier than we were really comfortable with and the yogurt turned out to be key to enjoying the dish. 

Look how well this recipe packed up into our nifty new bento boxes that we got as Christmas gifts.

There was just enough of the leftover tomato pomegranate mint salad to make a refreshing accompaniment to the kofte.  As I polished off the salad I thought that this salad would be really wonderful to have on a hot day because the yogurt and the pomegranate are so refreshing together, like a yogurt/fruit soup and gazpacho combined.

Todd's caption: Way yummier than gazpacho.

The major hurdle to making the cake was shelling 3/4 cup of pistachios that really would rather have stayed in their shells. 

The pistachios were then combined with the sugar in the food processor and ground to powder.

And that was added to the other ingredients to make a surprisingly stiff and tasty batter.

This batter was all kinds of delicious all on its own.

Other than the pistachios the cake was pretty straightforward and baked up quickly while we enjoyed the kofte.

The finishing touch was cinnamon syrup that soaked into the dense, rich cake. 

The syrup was almost unnecessary because the cake was moist and flavorful with a pleasant texture all on its own.  However, it was fun to watch the cake absorb the syrup because you could actually watch it suck the syrup down and release tiny bubbles.

The book advised cutting the cake into diamonds which turned out to be harder than it looked and I'm pretty sure that squares would have tasted just as good. 

Todd's best effort at diamond-cutting. Luckily he was sated into oblivion at this point or he would have been very angry with the results.

Everything we made from the cookbook came out so well I can hardly wait to try another recipe.  The only caveat is that while the recipes are delicious, they would benefit from additional description if they are really intended for the amateur or home kitchen as they seem to be.  The kofte could have benefited from additional instructions about how to achieve the proper dumpling consistency.  This is particularly true because the recipes use ingredients that are unusual and that we therefor were not entirely comfortable with or sure to expect of. 

Final verdicts:

• Burghul Kofte: 8/10 Hearty and flavorful. Slightly less spicy sauce would have been preferred. Garlic yoghurt is a great accompaniment. We will make this again.  
• Pistachio Cake: 10/10 Marvelous. Will definitely make again, but this time with less or no syrup. Todd actually thinks a thin frosting (a la the cardamom lemon pound cake we tried last year) would be preferable. Or a honey-based syrup instead, that would add more flavor than simple sweetness. The cake itself is a sure winner.

Oat Soda Bread

Todd once mentioned that it would be great if there were an email or newsletter that told you what local produce was in season and gave suggestions for what you could do with it.  Turns out just such a thing exists.  It is the Edible Jersey Newsletter.  The most recent edition included a recipe for Oat Soda Bread that just called out to me.  I'd wanted to make it even before we got excited about the Turkish cook book, but yesterday turned out to be all Turkish recipes.  So when I got up early again today - despite yesterday's long and exciting day - I knew what I wanted to make.

Bob's helped quite a bit with this recipe.

The buttermilk and the oats made this smell wonderful even before it was in the oven. I made just one small adjustment to the recipe; I added about three tablespoons of mixed seeds to the batter in addition to the seeds on the top.

The recipe called for buttering and parchment paper in the loaf pan, but as advertised the bread slid right out when it was done.

The resulting bread was dense and fragrant with a lovely crunchy seed covered crust that went perfectly with salted butter and tea.

Turkish Feast

This weekend we made a Turkish feast.  Sofia snagged a sample copy of this wonderful book of recipes and stories from Turkey and lent it to us to peruse.  We got up early (despite enjoying a late night in NYC seeing Patrick's latest play) and poured over it, choosing eight recipes to make:

1) Smokey eggplant, and beetroot and yogurt dips (p14)
2) Warm pumpkin hummus (p29)
3) Tomato pomegranate mint salad (p116)
4) Burghul Kofte with tomato and mint sauce and garlic yogurt (p126) [not attempted due to time constraints]
5) Bulgar pilaf (p140)
6) Slow roasted lamb with apples poached in pomegranate (p215)
7) Pistachio semolina cake (p233) [sadly, not attempted due to time constraints]
8) Coffee custard (p265)

I also wanted to make Simit (sesame seed bread rings) (p73) but decided that would be too much to even shoot for with everything else on the list.
Overall we did quite well in the amount of time we had once we got all our other chores done!  We made six out of eight and they were all beautiful and delicious.  Turkish food is wonderfully different from many other cuisines, featuring lots of yogurt and inverting the usual flavors of ingredients: fruits in savory or meat dishes, tomatoes in a dessert, pomegranate in a salad, cinnamon with grains. 

We realized that we needed to get a jump on things when we read the details of the lamb recipe and the first few steps involved slow-roasting for seven hours.  Our local butcher provided us with a lovely leg of lamb that we slathered in spiced butter and got right into the oven.

A serious leg of lamb, pre-deliciousifying.

Then we got the rest of our ingredients together for the other dishes and got to work.

We started on dessert because the coffee custard needed to be baked and then chilled for several hours.  Todd had fun making a cup and a half of espresso  and Sofia assembled everything easily so we could get it right into the oven.

6 cups of espresso = 1 1/2 cups, plus one sip for the barrista

They have you strain the milk-sugar-coffee mixture, which is a little silly because you really just need to fish out the cardamom pods.

Once we'd gotten the two most important parts of the meal going (the dessert and the main course) we hopped around chopping tomatoes, peeling the butternut squash, charring eggplants, seeding a pomegranate, coring apples.

Butternut squash before sauteeing

These, dear reader, are called tomatoes.

Eggplant charred over high head on a closed grill for 20 minutes. They pop and steam like guysers when you cut into them. It deserves to be on YouTube.

The salad was a beautiful and flavorful combination of tomatoes, pomegranate and mint topped with saffron yogurt. 

The eggplant dip was fun to make because it involved charring the eggplant on the grill to give it a smokey flavor. [Note to anyone who attempts this recipe: don't follow the instructions and try to mush the eggplant with a fork. Just get out a chef's knife and chop it as best you can. Chopping eggplant is easier if you don't make it into stringy mush before chopping.]

The finished eggplant dip.

The lamb recipe included apples cooked in pomegranate juice and stuffed with raisins and walnuts. It was a close second to the coffee custard among our tasters. The apples cooked nearly to apple sauce, but were delicious and well-balanced with the other ingredients. They had us use granny smith apples for a little tang, and this receipt was not as sweet as the ingredients would indicate.

Rounding out the meal we made the bulgar pilaf, which had onions, garlic and cinnamon—a subtle and savory accompaniment to the apples and the lamb.

We never quite got to the burghul kofte with tomato and mint sauce and garlic yogurt, or to the pistachio semolina cake.  But since everything else came out so well and we already bought the ingredients we will have to try them soon.

The hands-down best dish was the coffee custard. The flavor of the espresso accented by cardamom was amazing. It was silky, smooth, aromatic, and it came out a lovely chestnut color inside and out. I hope this book gets printed in the US, because I want to try all its other desserts.

Here we are with our tasty feast, which was not only an adventure in Turkish cuisine, but a dinner celebrating all the hard work my dad has put into recementing and finishing our basement. Thanks Dad!

A Cement Mixer Visits

Home ownership is a mixed bag. On the one hand you own the place you live and you can decide if you want to have pets, when to turn on the heat, if you can have a washer and dryer. On the other hand you have to shovel snow and light the furnace and when things break, or there is no hot water, people call you.

Recently we needed to fix a sewer line in our basement and we decided that it would really make sense to re-cement the floor and finish the basement. My father has been wonderful in helping us and we now have a beautiful new basement floor and the walls are nearly completely finished.

Instead of mixing hundreds of bags of cement by hand or with a small mixer we opted to have a company provide cement in a cement mixer. It was every bit as much fun to have a cement mixing truck come to the house as you'd imagine. For starters the trucks are gigantic.  Then, the drivers really know their stuff so even on a residential street like ours they just nipped into the driveway and right up to the basement window.  They got the chute right through the window and into the basement to the waiting wheelbarrows.  When everything is all set they kick the truck up and the cement flows right down the cute - usually they only allot six minutes per cubic yard of concrete.  Needless to say I definitely sat at the window for a bit mesmerized by the whole thing.

Cherry Pie Redux

As previously mentioned Todd has a thing for sour cherry pie.  After the pie we made for July 4th Todd wanted to make another, but when we looked sour cherries up we learned that they have a very short season and we didn't think we'd be able to find any.  However we got to our local Stop n Shop and found a tower of quarts of sour cherries.  As you can tell we came home with just about all of them.

We had our work cut out for us getting them all pitted, but it was worth it.

The reappearance of the cherries was also another opportunity to practice the whole wheat pastry flour and butter pie crust.

Look at what a lovely golden brown color we managed this time.

This time we tried a slightly different configuration of circles as an upper pie crust, but we're still perfecting our technique.

As part of the finished dish we had the pie with good old vanilla Häagen-Dazs ice cream and a sour beer.

Fig Tart

This weekend Sofia came over for a BBQ, beer and baking adventure. We'd already made plans for brewing ginger peach beer, making chicken and ribs in the smoker, and baking sour cherry pie and Sofia added fig tart to the list.  The idea came from a foodie blog that she came across and it was a tasty addition to the menu. 

As per usual we used whole wheat pastry flour for the pie crust and sliced and arranged the figs as instructed. 

The tart baked up nicely with the figs softening and the frangipane bubbling up in the fragrant nutty crust.

As a finishing touch we served the tart with goat cheese. The addition of the cheese really made the dish with the richness of the cheese complimenting the sweetness of the figs.

The house gets a facelift

Our house had a problem.

The facade started to peel away from the concrete.

So we tore it all down! Well, we hired someone to tear it all down.  And Val's crew were fast and efficient.  They had all the old brick off in one day and were already starting on the wire mesh.

Within a few days we had window sills and door sills and a fresh coat of stucco.

One more coat and it started looking like a finished product.

And we're done!