Buckwheat Focaccia Bread

I just attended a class lead by Annie Moss, pastry chef and co-owner of Seastar Bakery, and learned some of the basics of baking.  As someone who doesn’t bake, I learned a lot!  One of the most interesting concepts I learned was that baking is “creating a delicious balloon full of air”.  Special ingredients called leavening agents (ex: baking soda) are strategically incorporated into the dough so that they can either create air bubbles in the dough or expand them.  Excited by this class, I decided to try this focaccia bread recipe from Joanne and Adam Gallagher of Inspired Taste, featuring the amazing leavening agent: yeast.  What’s interesting about yeast is that unlike baking soda, it’s alive!  More specifically it’s a single-celled fungus (usually Saccharomyces cerevisiae)  that can be revived with warm water and some kind of sugar.  Once revived, the yeast starts consuming the sugar and releases carbon dioxide which expand the air bubbles that were in the dough when the water mixed with the flour.

One thing to note is that I decided to make my own spin on the recipe, and so I substituted white all purpose flour with whole wheat pastry flour and buckwheat flour.  In the end, the once golden-white focaccia was turned into beautiful shade of dark brown accompanied with a distinct nutty flavor from the buckwheat.

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Buckwheat Focaccia Bread Recipe

Yield: 8

Ingredients

  • 1/2 cup (118 ml) olive oil
  • 2 garlic cloves, pressed
  • 1 tablespoon chopped green onions 2016-08-11 17.18.43
  • 1 tablespoon chopped fresh rosemary
  • 1 pinch black pepper
  • 1 cup (237 ml) warm water
  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 1/4 teaspoon honey
  • 1 cup whole wheat pastry flour
  • 1 ½ cup buckwheat flour
  • 1 teaspoon salt

What You Need:

  • 2 large bowls
  • 2 small bowls
  • 1 cutting board
  • 1 knife 2016-08-11 18.58.17
  • 1 medium saucepan
  • a 13 x9 baking pan
  • 1 garlic press
  • 1 wooden spoon
  • 1 silicone spatula
  • 1 cup measure
  • 1/4 cup measure
  • 1 tbs measure
  • 1 tsp measure
  • whisk
  • 1 warm wet towel
  • paper towels

Directions

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  1. In a cold medium saucepan or skillet, combine olive oil, pressed garlic, green onions,  rosemary and the black pepper. Place pan over low heat then cook, stirring occasionally 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
  2. In a large bowl, combine the warm water, yeast and 2016-08-14 06.31.38honey. Stir a few times then let sit for 5 minutes. Now, add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
  3. Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen). 2016-08-14 06.36.422016-08-14 06.35.51
  4. After 1 hour, heat oven to 450 degrees F (230 degrees C). Then, use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.
  5. Transfer dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the 2016-08-14 06.39.25remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly then bake 15 to 20 minutes or until golden brown. Transfer focaccia bread to a cooling rack and cool.

 

 

 

If I were to make it again, I would probably add more herbs and spices because the flavor of the bread (although pleasant) is much stronger than white bread.  Please share your comments if you try this recipe, or have any stories to share about your baking adventures.

Until we meet again,

Aisha

 

 

 

 

 

 

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Ground Cherries

2016-07-09 07.48.01 I was at the PSU Farmer’s Market (which is open in downtown Portland every Saturday from 8:30 am-2:00 pm) on a mission to find an interesting item to cook with.  While meandering through the booths these beautiful paper lantern like plants caught my eye.  I tasted one and it was sweet and slightly tart like a cherry or plum with a slight tomato aftertaste.  I asked the vendor how they are normally cooked and she told me that she just eats them raw as she popped another one in her mouth and smiled.  I instantly bought a pint box of them to make some salsa.

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Just in case you want to pick some up, I got mine from the Rick Steffen Farm Booth and each container of ground cherries cost $3.  They were the only booth selling ground cherries that day.  According to the farmer, although the farm isn’t certified organic, their ground cherries aren’t sprayed and grow like tomatillos, loving the sun at their farm.

I did some research and this fruit has traveled the globe!  It originated in Brazil and made its way to Peru and Chile where it was named Physalis peruviana.  Later it was brought to Europe, Australia, and even Hawaii.  Now it can be found around the world in various tropical or subtropical environments.  And with its travels, it has picked up many different names like:  Goldenberry, Poha berry, Peruvian cherry, Pok Pok and Cape Gooseberry.

Here is a basic nutitional snapshot based on if you ate 1 cup (140 g) of them:

  • Calories- 74 kcal2016-07-12 15.16.00
  • Fat- 0.98 g
  • Carbohydrate- 15.68 g
  • Calcium- 13 mg
  • Iron- 1.4 mg
  • Vitamin A – 50 µg
  • Vitamin C – 15.4 mg
  • Thiamine – .154 mg
  • Riboflavin- .056 mg
  • Niacin – 3.92 mg

Based on the color and some of the vitamins, these ground cherries look like a sweet source of antioxidants!

In my research I also found that ground cherries can be eaten raw, cooked into pie fillings, made into preserves, dried like raisins, and dipped in chocolate.  Hipgirlshome.com  does a great job on explaining how to make preserves using ground cherries in this recipe:

Ground Cherries Preserves

yield 4 quarter-pint jars

1. Place the following in a preserving pan (a heavy, bottomed, stainless steel or enameled cast iron pot) and place over med-low heat the following ingredients:

  • 1lb 9oz husked ground cherries (which was 5 pints’ worth)
  • 1 small lemon juiced (about 3 Tbs)
  • 2 cups sugar

2. Remove pot from heat once all sugar granules are dissolved, pour into a bowl and place in fridge with a piece of parchment paper and a plate to cover top of bowl.

3. The next day, pour the mixture back into your preserving pan and bring to a boil. It will take about 8-12 minutes for your preserves to set, depending on the type of pan you use and possibly the sugar.

4. [optional] Mash some or all of the ground cherries with a potato masher to whatever consistency you prefer. I like to do this because it varies the consistency of the spread and pops out the seeds from about half of the berries.

5. Ladle hot preserves into hot jars and seal in waterbath (please refer to instructions for this in many of the other Canning & Home Food Preserving tagged posts) or ladle into one or two larger jars and place in the fridge; it will keep (if you don’t gobble it all up) anywhere between 3-6 months.

However, I was still determined to make some salsa. Here is the recipe explaining what I did using the ingredients I had at home:

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Ground Cherry Salsa

Ingredients:

  • 3/4 cup ground cherries husked and quartered
  • a bunch of chopped cilantro
  • 3 cloves roasted garlic finely diced
  • 1/2 roasted jalapeno pepper finely diced
  • 1/2 onion cubed
  • 1/2 lemon squeezed
  • 1 tablespoon olive oil
  • salt and pepper to taste

Directions:

  1. cut the ground cherries, cilantro, garlic, jalapeno and onions and put them all into a bowl and mix it with 1 tablespoon of olive oil
  2. Slowly add lemon juice, salt and pepper to taste

 

This was my first time making salsa, and usually when I think of salsa I envision earthy red tomatoes with hints of garlic, onion and pepper. This came out totally different, but better than I imagined.  It tasted fresh with the mix of cilantro and sweetness from the ground cherries.  Then the roasted jalapeño gave it a nice bite at the end.  While this was all happening, the lemon brought all the flavors together making it taste like salsa.  One thing that surprised me was how long it took to prepare the ground cherries.  After individually popping them out of the their papery shells, I also had to take them them one by one and cut them into quarters.  If I did this again I’d probably just cut them in half or use a food processor instead.  What’s great about this dish is that it’s fresh, tasty and showcases the flavor of the ground cherries.

Ground cherries taste delicious raw.  I can see myself putting it in a salad, on yogurt, or even in a sandwhich with cheese.  I’m also looking forwarding to buying another batch to see what they are like when cooked.

 

Until we meet again,

Aisha

 

References:

Blackwood M. All About Ground Cherries | Healthier Steps. Healthier Steps. http://healthiersteps.com/all-about-ground-cherries/. Published August 19, 2013. Accessed July 18, 2016.

CAPE GOOSEBERRY. Fruit Facts. https://www.crfg.org/pubs/ff/cape-gooseberry.html. Accessed July 17, 2016.

Full Report (All Nutrients): 09138, Groundcherries, (cape-gooseberries or poha), raw . National Nutrient Database for Standard Reference Release 28 . https://ndb.nal.usda.gov/ndb/foods/show/2245?fg=. Accessed July 16, 2016.

Payne K. Ground Cherries Preserves. Hip Girl’s Guide to Homemaking – Get hip to your home, kitchen and garden with Kate Payne. http://www.hipgirlshome.com/blog/2011/7/19/ground-cherries-preserves.html. Accessed July 17, 2016.

 

 

 

 

 

 

 

 

 

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