Saviolo
Saviolo's JournalCrispy Homemade Flax Crackers Recipe (video)
This video is inspired by a Food Wishes video by Chef John where he made these crackers. We made ours a little spicier, but the basic technique is the same. It was shocking to us how simple and delicious these crackers are. Just whole flax seeds and water with a little bit of seasoning. We cut the salt just a little, and added a whole pepper pod, but there are a lot of different ways you could change the flavour profile for these. We really want to try some grated parmesan and dried basil and oregano.
These crackers are not completely neutral flavouring. Flax definitely has a flavour, so don't expect a completely neutral cracker like a Carr's Table Water cracker. We found that it did go extremely well with the cheese board, and matched well with both the soft and hard cheeses we had. Also, it is not necessary to make the cut marks in the crackers while it's baking. When you go to break it up, you'll get some irregular chunks instead of nice even crackers, so whatever you would prefer!
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Turnip and Beet Pickles Recipe - Shawarma Pickles (video)
It's been a while since we've done any pickling or preserving on the channel, so here are some amazing turnip and beet pickles! These are super easy to do, and extremely delicious. These bright pink or purple pickles are frequently referred to as shawarma pickles because they are often seen in Middle Eastern restaurants as a garnish or topping for shawarma or gyros. The bright pink colour comes from the (relatively) small amount of beet that you ferment in the brine with the turnip.
It's a very basic sort of pickle, and doesn't need a lot of flavour added. We used garlic, bay leaf, and mustard seed along with the hybrid vinegar/salt brine. What it DOES need is some time to ferment. We recommend that this sits out at room temperature, out of direct sunlight (keep it in the shade!) for 2-7 days. You need to be the judge of how long, based on how your pickles react. When they really start to bubble and there's a bunch of pink froth on top of your pickles, it's time to put it in the fridge!
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Homemade Potato Chips Recipe (video)
Super quick and simple one this week! We made some potato chips. Not a high concept or anything, but we do have a small comparison between slicing your chips thin and *super* thin. We prefer the super thin for a home kitchen, because you get that perfect crispness all the way through. A little thicker and you get a bit more potato flavour, but you need to fry them longer to get them crispy, and by the time the middle is crispy, the outsides might be a little overdone. Also, you don't need to par-cook your potatoes for this, but you really should soak them once they're sliced, and drain them thoroughly in order to gain maximum crispiness!
We just dust ours with a bit of salt (right out of the fryer, of course!), but you can season these however you want. You can even buy chip seasoning at the store if you want to put some salt and vinegar dust, or sour cream and onion, or even all-dressed! We were serving this with something, so we wanted them very plain, so just a little bit of salt is perfect. And you get to control the salt amount, too!
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Tres Leches Cake Recipe (video)
Another dessert! This time we're making Tres Leches cake! Tres Leches literally translates to "three milks" because after your cake has been baked, it goes into a rich and sweet soak comprised of sweetened condensed milk, evaporated milk, and heavy cream. This changes an otherwise unremarkable cake into a moist and rich cake with an amazing flavour profile. Now, we've cut back on the sugar for this a little bit, and even so it comes out very sweet (sweetened condensed milk is extremely sweet). That makes this a perfect accompaniment for things like fresh berries, or even a nice tart berry compote or lemon curd.
We wanted some variation in textures, so we didn't combine the batter until it was completely uniform. You certainly can mix it a little further than we did, but make sure not to knock all of the air out of your egg whites, or overwork the batter. Too much gluten production and the cake will come out a little rubbery. We also found that flipping the cake over after the second soak and before finishing off the soak mixture yielded excellent results. So very carefully slide a spatula under the cake and flip it over in its container if you can!
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Profile Information
Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,284