Turkuaz Kitchen by Betül Tunç

There is a bit of a trad wife vibe going on here, with the author talking about the joy of cooking everything from scratch for her husband and son--so if you are super sensitive about not supporting that, there might be too much of it here. The author is from Turkey and apparently has a social media presence and following (lost on my for the most part, but may be how she got this book contract). After coming to the U.S. , Betül began creating vintage-style videos on Instagram, garnering an audience that grew rapidly with each personal post she shared. My on line cookbook group cooked out of it for a month, and that is how I came to find it. It is beautifully put together and photographed, and well written. She shares seventy-five recipes for sweet and savory doughs and the dishes to make with them. With inspiration from traditional Turkish recipes, as well as recipes she discovered in her travels, Turkuaz Kitchen is a treasure trove of recipes for: *Basic Doughs: such as bagels, pita, ciabatta, and pizza dough *Enriched Doughs: such as croissants, cardamom buns, buttermilk dinner rolls, and burger buns *Quick Breads and Short Doughs: such as pie and tart dough, scones, biscuits, and biscotti *Unleavened Doughs: such as pastas, noodles, and dumplings *Doughs from Turkey: such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma's Lavash--these come with savory accompaniments, not just the dough.

Rhubarb Tart

We have had an undredictable, largely grey and wet spring. One of the few things that emerged on time was rhubarb, and so not having yet settled on my go to rhubarb recipes, we are still looking. My spouse assembled this recipe, which as another baker pointed out, is actually 5 recipes that are then assembled. Thomas Keller is not a guy who cuts corners, and Bouchon is a gorgeous cookbook, but you whould definitely not tackle this if you have a tight time line from start to completion. Cured Rhubarb 15 young rhubarb stalks (about 2 lbs) 1/2 C (100 grams) superfine granulated sugar 1/4 C + 2 TBS (120 grams) grenadine (you can find grenadine in with the mixers in the adult beverages section of the market) Trim the rhubarb so that it will fit into a 9X13 inch baking dish lengthwise. Using a paring knife, pull-off the strings and any tough peel running the length of the rhubarb. Arrange the rhubarb in the baking dish. Sprinkle with sugar and drizzle with grenadine. Cover in plastic wrap and let cure for 24 hours, turning the stalks every 8 hours or so. When ready to use, allow to drain on paper towels first. Pate Sucree note: this makes enough for two tart shells, you will only need one. Wrap the second tightly in plastic and freeze for up to two months. 2 2/3 C (375 grams) all purpose flour 1/4 C + 3 TBS (46 grams) confectioner’s sugar PLUS 3/4 C + 1 TBS (94 grams) confectioner’s sugar 1/4 C plus 3 TBS almond meal/flour 8 oz (225 grams) unsalted butter at room temp. 1/2 vanilla bean split down the middle 1 extra large egg (56 grams) In a medium bowl sift in the flour plus the first 46 grams of confectioner’s sugar. Sift-in the almond flour, breaking up any lumps in the sieve. Whisk to combine and set aside. In the bowl of a stand mixer fitted with a paddle attachment (or a hand mixer), add butter and cream on medium until it has the consistency of mayonnaise. Sift in the remaining confectioner’s sugar and mix on medium low until the mixture if fluffy (about 60 seconds). Scrape down the sides of the bowl and scrape the seeds from the vanilla bean into the mixture. Mix on low for 30 seconds to distribute evenly. Add dry ingredients in two additions, mixing for 15-30 seconds after each and until just combined. Scrape down the bowl to incorporate any ingredients that have settled on the bottom of the bowl. Add the eggs and mix on low for 15-30 seconds. Transfer the dough to a work surface. Using the heel of your hand, smear the dough and work it together. Divide the dough in half and form each into a 4X6 inch rectangle about 3/4 inches thick. Wrap each in plastic wrap and chill until firm (about 2 hours but as always, preferably overnight). Brown Butter Filling 1/2 C + 3 TBS (75 grams) almond flour/meal 1/2 C + 2 tsp all purpose flour 2 eggs (150 grams) 1 C + 1 TBS (210 grams) superfine granulated sugar 1/4 C + 1 TBS (75 grams) whole milk 1/4 C + 1 TBS (75 grams) heavy cream 3/4 C + 1 TBS (165 grams) brown butter Whisk together the almond and all-purpose flours, set aside. In the bowl of a stand mixer fitted with a paddle, combine the eggs and sugar and mix on medium for about 2 minutes. Reduce mixer to low, slowly add the milk and cream. Add the dry ingredients and mix on low for a few seconds until combined. With the mixer running, slowly add the brown butter and mix to combine. Transfer to a pastry bag. Almond Streusel Topping 3/4 C + 2 TBS (120 grams) all purpose flour 1 C + 1 TBS (120 grams) almond flour 1/2 C + 2 TBS (120 grams) granualted sugar 1/4 tsp kosher salt 4.2 ounces (120 grams) cold unsalted butter, cut into 1/4 inch pieces Combine the all-purpose and almond flours, sugar and salt in a bowl. Whisk to break-up lumps. Add the butter and toss to coat the pieces. Work the mixture with fingertips breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture. Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least two hours (can be frozen up to 1 month). Preheat oven to 325 degrees Spread the streusel in an even layer on a sheet pan. Bake for about 12 minutes, turning the streusel with a metal spatula every 4 minutes until it is golden brown and dry. Place pan on cooling rock, allow to cool completely. Pour the streusel into a food processor and pulse to the consistency of brown sugar. To Assemble Preheat oven to 350 degrees Pipe enough of the filling into the crust to cover the bottom with a 1/4 inch-thick-layer and spread it evenly with a small offset spatula. Arrange the rhubarb, rounded side-up on top of the filling, running lengthwise in the pan. Pipe the fillings around the stalks, filing in any gaps, then spread any remaining filling over the top of the rhubarb (it may not be completely covered). Bake for 40 minutes, rotate the pan. Reduce the oven temp to 325 degrees and bake for an other 10-15 minutes until the filling is set and golden. Set the pan on a cooling rack and cool completely.

Apple Bundt Cake

Here we are, in the heart of fall, and an apple cake that highlights all the assets of apples is a treasure, and this is exactly that. We did not serve with the caramel sauce and omitted the walnits and it was still spectacular. 50 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs) 100 grams or 1 cup walnut halves 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour 5.5 grams or 1 teaspoon baking soda 6 grams or 1 teaspoon fine sea salt 4.4 grams or 2 teaspoons ground cinnamon 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced 269 grams or 1 1/4 cups (296 ml) canola or safflower oil 200 grams or 1 cup granulated sugar 163 grams or 3/4 cup light brown sugar 2 teaspoons (10 ml) pure vanilla extract Caramel Sauce and Glaze (optional) The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour Step 1 Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC. Step 2 Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC). Step 3 TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse. Step 4 In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Step 5 Peel, core, and cut the apples into 1/8 to 1/4 inch dice. Make the batter: Step 6 Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended. Step 7 Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl. Step 8 Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan. Bake the cake: Step 9 Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. Cool the cake: Step 10 Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours. Step 11 Drizzle Caramel Sauce and Glaze over the cake after unmolding.

Pan Banging S'mores Cookies

I am sorry to say that I missed the opportunity to give Sarah Kieffer's new cookie cookbook, aptly named 100 Cookies, to mey eldest son, but luckily he has not held that against me, and continues to share gems from the book with us. When it dropped to $9 on Amazon not too long ago I took the opportunity to send it to a couple of people I thought would enjoy it, and that will have to suffice as the thanks he gets. This is his latest creation, made in tandem with his eldest daughter, and shared with us on a cold and weather filled Saturday in the frozen northern climes. I am not a huge fan of the original from which the cookie takes it's name, so it wouldn't take much to dazzle me, but these are delicious. 2 cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda 1 cup unsalted butter, at room temperature 1½ cups granulated sugar ¼ cup packed brown sugar 1 large egg 2 tablespoons water 1½ teaspoons pure vanilla extract 4 ounces milk or semisweet chocolate, chopped into bite-size pieces (averaging ½-inch with some smaller and some larger) 12 large marshmallows, cut into 2 or 3 slices, somewhere between ¼ and ½-inches (If your marshmallows are very thick, you will want to cut them in half or thirds horizontally) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate and mix into the batter on low speed. Form the dough into 3-ounce balls (about ¼ cup). Roll each ball into the graham cracker crumbs until fully coated. Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Remove the pan from the oven and place two or three thin square pieces of marshmallow on top of each cookie. Place the pan back in the oven for 45 seconds to 1 minute, just until the marshmallows start to melt. Remove the pan. Use a kitchen torch or broiler to gently toast the top of each marshmallow until golden. You can use a knife to very gently slide the marshmallow slightly across the cookie if you want more of the cookie covered, or leave as is. Let the cookies cool for 10 minutes on the sheet pan, then transfer them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Donut Cake

Midwest Made by Shauna Sever is the year long book picked by the Food 52 Baking Club, and this recipe has been wildly popular.  As a cake donut lover, the fresh grated nutmeg is the flavor that I love about them is in abundance in this recipe. Yum!

• 2 3/4 cups unbleached all-purpose flour, spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons freshly grated nutmeg
• 14 tablespoons unsalted butter, at room temperature
• 3/4 cup plus 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1 cup well-shaken buttermilk, at room temperature

To finish:

• 1 cup powdered sugar, sifted, plus more as needed
• 2 tablespoons unsalted butter, melted

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Instructions

1. Position a rack to the lower third of the oven and preheat it to 325°F. Spray a 9x5-inch light-colored metal loaf pan with nonstick cooking spray and line it with 2 perpendicular strips of parchment paper — 1 cut skinnier to fit lengthwise across the bottom and up the 2 short sides, 1 to fit crosswise and up the 2 longer sides. Cut the strips long enough to have a few inches of overhang on all sides.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Add the sugar and vanilla and beat until light and fluffy, about 3 minutes. Beat in 1/4 cup of the flour mixture. Beat in the eggs, 1 at a time. Reduce the mixer speed to low, and stir in the remaining flour mixture and buttermilk in 5 alternating additions, beginning and ending with the flour mixture. Finish folding the batter by hand to make sure everything is incorporated — the batter will be very thick.
4. Scrape the batter into the prepared pan and smooth the top. Bake until the loaf is golden with a couple of cracks on top, and a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool in the pan set over a wire rack for 15 minutes. Use the parchment paper to lift the loaf from the pan. Let rest for another 30 minutes.
5. When the loaf is cool and firm enough to handle, but still slightly warm, sift the powdered sugar all over a large rimmed baking sheet (keep the sieve handy). Peel the parchment from the cake. Gently turn the loaf over in 1 hand, using part of your forearm to support it. Using a pastry brush, brush the bottom of the cake with some of the melted butter. Carefully set the loaf, right-side up, in the powdered sugar. From there, brush the long sides with the butter, turning the cake from side to side to coat in sugar, then brush and coat the short sides. Lastly, brush the top with the butter, grab a handful or two of sugar from the tray, deposit into the sieve, and sift sugar generously over the top of the loaf. Roll the entire loaf in sugar once more so that it resembles a giant powdered sugar donut. Carefully transfer the cake to a wire rack to cool completely before slicing and serving, touching up the loaf with a quick sifting of sugar as needed.