A COMMUNITY PROGRAM

My mom doesn’t like clutter. She keeps a few cookbooks, but most of the time she photocopies recipes, cuts them up, and puts them in a pocket folder. Sometimes I find a gem among them.. and this is one.
HERBED SKILLET BREAD
1 tblsp sugar1 cup warm water, divided1 package active dry yeast2 1/4 cups flour2 tsps sea salt1/4 cup + 2 tblsps olive oil2 cloves garlic, thinly sliced2 sprigs fresh rosemary, chopped
In a large bowl, dissolve the sugar in 1/2 cup of the warm water. Sprinkle the yeast on top and let it sit for 5 minutes. Add the remaining 1/2 cup water, the flour, 1/2 tsp of the salt, and 1/4 cup olive oil. Stir with a wooden spoon until well blended and the mixture forms a soft dough.
Turn the dough onto a well-floured board and knead until smooth, about 10 minutes. Add additional flour as necessary to prevent the dough from sticking.
Form the dough into a ball and place in a large, lightly oiled bowl. Turn to coat with the oil. Seal the bowl tightly with plastic wrap and let the dough rise for 45 minutes.
Coat the bottom and sides of a 10-inch skillet with 1 tblsp olive oil. Place the dough in the skillet and press it evenly into the bottom of the pan. With a sharp knife, score the top lightly in a crisscross pattern. Brush with the remaining 1 tblsp olive oil and sprinkle the garlic and rosemary over the top. Sprinkle with the remaining 1 1/2 tsp sea salt. Let rise for 20 minutes.
While the bread is rising, position a rack in the center of the oven and preheat ofen to 400F.
Place the skillet in the hot oven and bake for 20 to 25 minutes, until crust is a light golden color. Remove from the pan right away and place on a wire rack to retain the crisp crust. Drizzle a little olive oil over the top, slice into wedges, and serve warm.

My mom doesn’t like clutter. She keeps a few cookbooks, but most of the time she photocopies recipes, cuts them up, and puts them in a pocket folder. Sometimes I find a gem among them.. and this is one.

HERBED SKILLET BREAD

1 tblsp sugar
1 cup warm water, divided
1 package active dry yeast
2 1/4 cups flour
2 tsps sea salt
1/4 cup + 2 tblsps olive oil
2 cloves garlic, thinly sliced
2 sprigs fresh rosemary, chopped

In a large bowl, dissolve the sugar in 1/2 cup of the warm water. Sprinkle the yeast on top and let it sit for 5 minutes. Add the remaining 1/2 cup water, the flour, 1/2 tsp of the salt, and 1/4 cup olive oil. Stir with a wooden spoon until well blended and the mixture forms a soft dough.

Turn the dough onto a well-floured board and knead until smooth, about 10 minutes. Add additional flour as necessary to prevent the dough from sticking.

Form the dough into a ball and place in a large, lightly oiled bowl. Turn to coat with the oil. Seal the bowl tightly with plastic wrap and let the dough rise for 45 minutes.

Coat the bottom and sides of a 10-inch skillet with 1 tblsp olive oil. Place the dough in the skillet and press it evenly into the bottom of the pan. With a sharp knife, score the top lightly in a crisscross pattern. Brush with the remaining 1 tblsp olive oil and sprinkle the garlic and rosemary over the top. Sprinkle with the remaining 1 1/2 tsp sea salt. Let rise for 20 minutes.

While the bread is rising, position a rack in the center of the oven and preheat ofen to 400F.

Place the skillet in the hot oven and bake for 20 to 25 minutes, until crust is a light golden color. Remove from the pan right away and place on a wire rack to retain the crisp crust. Drizzle a little olive oil over the top, slice into wedges, and serve warm.

2 Ingredient Cookies

2 bananas, 1 cup rolled oats. Add choco chips, walnuts as desired. Bake at 350. Yumm!!
Magical Winter Culinary Wonderland.  Full Post Coming Soon.
#CauldronDeCarnitas

-mk.

That is FISH AMOK

-Battambang, Cambodia

Took a quick break from exploring temple ruins and hanging with the locals to learn how to make the national dish, Fish Amok. Basically it is a white fish wrapped in banana leaves and steam-baked in a fresh curry sauce. Unstoppable. 

1 stalk lemon grass, finely diced
3 cloves of garlic
1T fresh Galangal root
1 finely minced kaffir lime leaf
1/4t tumeric powder
2t paprika

Put everything in a mortar and mash into a fine paste, about 10 mins. Or just use a food processor (cheater). 

Finely slice:
1 filet of a white fish (tilapia or similar)

Put slices of fish in a bowl. Add:
1/2t of sugar
Pinch of salt
1T chicken stock
3T coconut milk
Mix everything with the fish so that it is nicely coated.

De-stem:
2 leaves of kale
And place into two ramkins. Spoon the fish and curry mixture into the ramkins, on top of the kale. (Here in Cambodia we used bowls made of banana leaves but that is advanced. If interested in building these bowls hit us up.)

Set up a steamer and steam for 25 mins. Or bake in an over at 425f. For 20 mins. Either way the result will be tasty. That is Fish Amok!

Shout out to #narykitchen in Battambang for the lesson and recipe.

Goooood morning Cambodia!

Ehfds cambodia diary #4:  Happy Herb Pizza


The name says it all.

Very mediocre pizza until you feel its full effects half an hour later, Happy Herb Pizza was an unexpected find in Phnom Penh, the capitol of Cambodia. Recently reviewed by your boy Bourdain, HHP has now earned an even higher (!) honor receiving a full recommendation from the staff here at EHFDS.

Feel free to indulge without hesitation. We certainly did. 
Cambodian heart shaped waffles.  

What more can we say?

-pr
While our EHFDS cohorts are documenting their travels through Cambodia, we’re holding it down on the block.  

Keepin it classic with a PB&J the East Hollywood way.

-mk.
Ehfds in Cambodia #2:

Proving simplicity is best when it comes to making jerky in Phnom Penh. 

#streetmeat
-dr
The EHFDS Cambodian foodie diaries #1:  Bibimbap courtesy Korean Airlines. 

Top notch service, top notch food. Complete with a tube of sweet and spicy paste, sesame seed oil and a side of seaweed/miso soup, Korean Air is by far the best airplane eating experience we’ve had the pleasure of experiencing. And trust that I’ve never used the words “pleasure” and “airplane eating” in the same sentence before. 

Served with real silverware and a wine glass because anything else would be uncivilized. 

#iknowyougotseoul
-dr