We are searching data for your request:
Upon completion, a link will appear to access the found materials.
These savory swirls are easy to prepare and taste best served warm.
- 2 teaspoons active dry yeast
- 2 teaspoons Kosher salt, divided
- 2 teaspoons sugar, divided
- 1 3/4 cups plus 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, chilled, cubed
- 1 1/4 cups coarsely chopped scallions
- 1/2 cup coarsely chopped fresh cilantro
- 1 tablespoon black sesame seeds
- 3 tablespoons olive oil plus more for bowl and brushing
Line a baking sheet with parchment paper. Pour 1/2 cup warm water (105°-115°) into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over; let stand until mixture bubbles, about 10 minutes.
Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides.
Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.
Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tablespoons oil and set aside.
Preheat oven to 350°. Roll dough into a 18x9" rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4" dough swirls. Transfer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes.
Nutritional ContentAnalysis based on 6 servings. 1 serving contains: Calories (kcal) 246.5 Calories from Fat (kcal) 96.8 Fat (g) 10.8 Saturated Fat (g) 3.1 Cholesterol (mg) 30.2 Carbohydrates (g) 30.5 Dietary Fiber (g) 2.5 Total Sugars (g) 2.7 Net Carbs (g) 28.0 Protein (g) 7.2 Sodium (mg) 465.2Reviews SectionEasy, flavorful. A winner.Sharon GRHightstown NJ05/22/20
This was one of those composing-the-blog-post-in-my-head-as-I-bake recipes. I started pulling the ingredients from my pantry and thought about all those poor people out there who are afraid to make bread because they are afraid of yeast or dough or yeasted dough. I’ve done yeast pep talks before, both here on the blog and in my cooking classes, and I figured it was time for another one. The dough was incredibly quick to mix together and had a short rise time.
But! The dough did not double, as the recipe said it would after an hour, nor did it even rise a little. I know from bread baking experience that I could just persevere and all would be fine. But! The dough was really sticky. Like so sticky that I probably used about a cup of flour to just make sure it didn’t stick to the rolling pin and the board. But! The dough was also so fragile that I tore it a couple of times trying to roll it so I gave up and floured my hands really well and started pressing it into the desired rectangle. Except that my rectangle ended up looking more like the state of Nevada than a rectangle and that is when I reminded myself that this – THIS – is why people are afraid of yeast or dough or yeasted dough.
As soon as the scent of baking bread mingled with the filling of puréed scallions and cilantro mixed with a liberal amount of sesame seeds began wafting out of my oven, I had moved beyond my frustration. I cleaned the flour off the counter and out of my hair, and was ready to give these rolls another chance. Randy, having seen none of the drama, proclaimed these “oh wow, super yum” which is as close to an A+ as I can get. And truly, for how impressive they look and for how tasty they are, the stress is more than worth it. The texture of the dough is slightly flaky and they are just the slightest bit sweet, but also nice and herbal and savory and a bit nutty from the sesame seeds. I sprinkled a good French sea salt over the top of them before going into the oven and I would suggest you do the same. The recipe ends with the dreaded words “best served warm”. I did happen to time their exit from the oven with dinnertime. We ate four of them, I allowed the other eight to cool and then wrapped them in foil and stuck them in the freezer. Several nights later I pulled a few out and heated them in a 325º oven for about 10 minutes and they tasted as good as the day I made them.
Two Years Ago: Israeli Couscous with Olives and Roasted Tomatoes
Cilantro Scallion Bread
If you don’t have black sesame seeds, just add another tablespoon of white to the mix.
2 tsp. active dry yeast
2 tsp. kosher salt, divided
2 tsp. sugar, divided
1¾ cup plus 3 tbsp. all-purpose flour
4 tbsp. unsalted butter, chilled, cubed
1 large egg plus 1 yolk
1¼ cup coarsely chopped scallions
½ cup coarsely chopped fresh cilantro
½ cup sesame seeds
1 tbsp. black sesame seeds
3 tbsp. olive oil plus more for bowl and brushing
Sea salt, for sprinkling
Line a baking sheet with parchment paper. Pour ½ cup warm water (105º – 115º) into a small bowl. Sprinkle yeast, 1 tsp. salt, and 1 tsp. sugar over let stand until mixture bubbles, about 10 minutes.
Place flour, butter, remaining 1 tsp. salt, and remaining 1 tsp. sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides.
Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.
Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. (DT: I used my mini food processor for this one.) Transfer mixture to a medium bowl stir in all sesame seeds and 3 tbsp. olive oil and set aside.
Preheat oven to 350º. Roll dough into a 18″ rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into ¾” dough swirls. Transfer dough swirls to prepared baking sheet brush each with oil and sprinkle with sea salt. Bake until golden brown, about 30 minutes.
Cilantro-Scallion Bread - Recipes
I do a lot of baking every week. Between the two loafs of bread, the sweets and the baked goods I make, I spend a lot of time in the kitchen. Luckily, baking is one of my favorite activities and I it provides me with a sense of calm. For me, I find the absolute most relaxing thing to bake is bread. The kneading and working of the dough lets my mind wander and if anything is bothering me I can take it out during the punch down. I especially love seeing the fruits of my labor in the finished product. A nice loaf of baked bread, is beautiful to look at. The July issue of Bon Appetit magazine had a recipe for Cilantro-Scallion Bread, which on paper looked like a great new bread recipe.
This recipe has 11 ingredients and takes approximately 2 hours to prep and bake. I had to modify the recipe slightly due to the lack of availability of black sesame seeds. When there was a ethnic market in my area I was easily able to find this ingredient and more, but now that it has closed I am limited to the grocery and super stores. Due to the fact that I was unable to find black sesame seeds I left them out of the recipe completely. I do not believe that the modification of the ingredients effected the final taste. I followed the remainder of the recipe as written.
I was very impressed by how these breads turned out. They were beautiful to look at, and tasted equally delicious. I was most impressed by how easily they heated up the next day and still had a great flavor. My two boys loved this recipe and ate 6 of the 12 breads between the two of them. This is definitely a recipe I will use again.
I love cilantro in everything! I find that my sewing like your baking, does the same thing for me. I can think many things through while doing it, and the finished result is so satisfying.
These look yummy! I totally understand what you are saying about your cooking. Knitting or crochet are that way for me - they free my mind up to think about other things! I'm a new follower from weekend hop. Thanks for following my blog. Your's looks great too! :)
Looks great! I do not get to bake often but I will be baking a cake for my mom tomorrow. I hope it turns out good. Take care and continue to enjoy baking.
Beautiful pinwheels. love to spiral things, guarantees the taste in every bite!
They sound soooooo yummy but I am past the point of prepping and working that long for a finished process. Wish I lived closer, cuz I would buzz by and try to beg you for a taste.
Love making these for the family. Returning the follow,twitter, facebook, and RSS. Thanks for stopping in at Baba's.
@Mommy I love cilantro too :)
@Lisa my mom tried unsuccessfully to teach me to knit and I have two left thumbs :)
@Judy Good luck with the cake!
@Kim If you lived closer I would definitely share, I love having other people try my food :)
@Baba My family loved these, great family friendly food! Thanks for following back so many ways!
These swirled breads are a change of pace from the standard slice and it insures a lot of flavor there. thanks for sharing.
Oh my! what a nice blog. Everything looks so great. Too bad I am doing a cleanse or else i would make the cilantro bread. Thanks for joining my blog, I am following back.
This looks yummy! Your blog is great. I'm a new member of the MBC and am doing the blog hop. I really am having fun.
Since I'm a newbie at blogging I certainly would appreciate any tips you can give me for my blog. Please look me up!!
That looks delicious! I love to bake too, so I totally know where you are coming from. Fresh baked bread is the BEST! So hands-on! And cilantro- YUM! I have to try this one! :-)
That looks so good, even though I hate Cilantro.
@Tina They are a nice change of pace from sliced bread, plus everyone gets their own serving :)
@Little I'm going over to your blog to check it out and comment :)
@Smart Thanks :) Bread baking is very hands on, I love it!
@Lori It doesn't have an overly cilantro taste, it's more of an undertone, so even if someone wasn't a big fan of cilantro the taste would still be delicious!
I remember seeing this recipe in Bob Appetit and I marked it so I would make it later. It's gorgeous and we are such huge cilantro fans.
Cilantro, Scallion and Garlic Challah Rolls
I never met a bread I didn't like. These challah rolls were no exception. Soft, pillowy rolls stuffed with some of my favorite things: garlic, cilantro, scallions, and sesame seeds, were the perfect end to what started as a somewhat stressful day earlier this week. If somehow these could be made into magical pillows I would sleep on them every night, and hopefully dream of hot ovens and breads and pizza doughs and things. Is this getting weird?
This week was pretty standard. Sibbie and I did our daily walks around and around the block--we even ran a couple of times! I went to work at Barnes and Noble twice to get out of the apartment, and feel like it is a really good fit for a new workspace every now and then. Usually I go to a nearby coffee shop or just work at my desk at home, but there is something about being around lots of books that inspires me. I've already mentioned that I hope to get back into reading again, and maybe frequent trips to a bookstore will help. I will never be able to read books off of a screen. I love holding it in my hands, studying the cover, flipping through the pages and then sometimes returning to the front and rereading a scene I might have previously overlooked. I'm old fashioned in a lot of ways, and books is one reason.
Lately I've been thinking that my lack of reading has directly affected my writing skills. Because, sometimes, my mind goes completely blank when I sit down to write a blog post. I overthink things and wonder if it's interesting enough, witty enough, or funny enough. I think in circles and it all gets very confusing. Reading used to be a daily pastime. I used to fly through so many books, one after another (mostly historical fiction, fantasy, and poetry). I had a journal I wrote in daily, and even wrote my own (very amateur) poems. I miss studying words and writing, and this is another summer goal of mine this year, to get back into writing again. Writing was a major way I was able to make sense of feelings and thoughts in those teenage years, but now it is mostly done just by being in the kitchen.
Cilantro-scallion swirl rolls
Yesterday was my and Elliott’s fourth anniversary. We celebrated with Chipotle for dinner and a “Game of Thrones” marathon — because that’s how we roll. It was a perfect way to spend the evening together, being lazy and eating food (my favorite hobbies), especially after eating and walking our way through the hilly streets of San Francisco all last week (I’m exhausted, but my calves are stunning).
By the way, if you haven’t had a chance to make your way over there, GET ON IT. It’s a beautiful city and there is so much to see and do — and so much food to eat. So, so much food. I loved it.
By the way again, if you haven’t had a chance to watch “Game of Thrones” yet, GET ON IT. It’s kind of disturbing in so many ways, but also? Amazing. I’m hooked.
By the way again again, if you haven’t had a chance to try the corn salsa at Chipotle yet, GET ON IT. Stephie led me onto it recently so I tried it for the first time last night and it is the business.
Anywayyyy back to the story. So I’ve been married to my best friend for four years now. In some ways, it feels like yesterday (so cliche, but so true). And in other ways, it feels like we’ve been together forever. We’ve gone through a lot in the time we’ve been married — moving four times (and soon to be five, but that’s a story for another day )), going to school, graduating from school, getting first jobs, losing first jobs, being separated by oceans, being in the same room together for too long, struggling with money, struggling with marriage, struggling with whether to eat Thai food or pizza for dinner… and so it goes.
I haven’t always loved the journey. Sometimes, it’s been downright painful and, truth be told, I’ve at times teetered on the verge of fight or flight. Sometimes, I’ve wondered if marriage was supposed to be this hard. Sometimes, I’ve wondered if he deserved better, or if I did, or if we were just making each other more miserable. But over all this time I’ve come to realize this: The truth is, I am just where I need to be — with him, every day, in his arms or next to him on the couch, eating Chipotle and watching TV. It isn’t always easy, but this guy — my partner, my walking buddy, my fellow adventurer, my headrest, my hand-holder, my taste-tester, my soulmate, my friend — he is my husband, and through thick and through thin, he always will be. And I trust in that promise.
The same can be said in many ways about this here blog. This journey lately — not going to lie, it’s been kind of rough. I’ve gone through the whole gamut of classic blogger problems — envy, lack of inspiration, questioning how much time I’ve spent online, etc. — in the last few weeks. I know this is all totally normal, and I am doing my best to embrace the bad with the good. Because in these nearly four years of blogging, I’ve had so much good happen to me — and, oh-so-hopefully, good has happened to others through this blog, as well. It’s a journey, to be sure, with all its ups and downs. But even in the trenches, in the valleys, I know that I am doing what I love and if I have nothing else, at least I have that. And I trust in that promise.
I’ve been sitting on this recipe for cilantro scallion bread for years now — and I’m not sure why I waited so dang long to make it. Because you see, this bread is good with a capital G. It’s savory in the best possible sense, with excellent texture from the crunchy sesame seeds scattered throughout. It’s also pretty easy on the eyes (always a win for a food blogger!), but more importantly, it’s delicious. Neither the cilantro nor the scallions really stands out above the other — they work together in this harmony of flavor that is so wonderfully unique, it cannot be compared. And even though it takes a little bit of time and love to make, the results are so worth it.
And just like that, I’ve discovered a lesson for my life, found in bread. That’s a sign of a recipe worth keeping.
Recipe adapted from Bon Appetit
Yields: 12 rolls
1/2 cup warm water (110-115 degrees F)
2 1/4 teaspoons (1 packet) active dry yeast
2 teaspoons salt, divided
2 teaspoons granulated sugar, divided
1 cup plus 3 tablespoons unbleached all-purpose flour
3/4 cup whole wheat flour
4 tablespoons chilled unsalted butter, cubed
1 egg plus 1 egg yolk
1 1/4 cups roughly chopped scallions
1/2 cup roughly chopped cilantro
1/2 cup white sesame seeds
3 tablespoons olive oil, plus more for brushing
1 tablespoon black sesame seeds
Pour warm water into a small bowl sprinkle yeast, 1 teaspoon salt and 1 teaspoon sugar on top. Let stand 10 minutes until foamy.
Meanwhile, combine flours and remaining salt and sugar in a large bowl or the bowl of a stand mixer. Rub in butter using your fingertips, then stir to combine until the mixture resembles a coarse meal. Add egg, egg yolk and yeast mixture. Stir (using a dough hook if using a stand mixer) until just combined.
Knead dough on a lightly floured surface for 10 minutes until smooth and elastic (or on medium speed in the stand mixer for 5 minutes until smooth and elastic). Shape dough into a ball and place in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Meanwhile, pulse scallions and cilantro in a food processor until finely chopped. Transfer to a small bowl. Stir in white sesame seeds and 3 tablespoons oil.
Heat oven to 350 degrees F. Line a baking sheet with parchment paper. When dough has doubled, punch down and roll out on a lightly floured surface into an 18-by-9-inch rectangle. Spread cilantro-scallion mixture evenly on top of dough all the way to the edges. Carefully and tightly roll up dough from the short end into a cylinder. Use a sharp knife to slice into 12 rolls. Place each roll on prepared baking sheet.
Brush tops of rolls lightly with more oil sprinkle with black sesame seeds. Bake 30 minutes or until golden brown.
Cilantro-Scallion Bread - Recipes
There are my favorite bread recipes. Looking back through my blog I can't believe how far my blog has come the last year. I actually look like I might know what I'm doing now, maybe.
Do you have a favorite bread recipe?
does pound cake count as a bread? hehe :) These all look delicious!
I hope so, because I love pound cake :)
The Lemon Thyme caught my eye, I love thyme.
I love thyme too, in both sweet and savory dishes!
Oh, bread - we all love it. I would never make it as a low carb person :) The Lemon-Thyme, and the Garlic-Olive Loaf sound amazing. I will definitively need to try them out. - Bea
We love it also :) I would be a horrible low carb person also! The lemon thyme and garlic olive loaf were both yummy!
Visiting from Exposure 99% hop. Please follow me back at www.myrafrancis.blogspot.com. Thanks!
Followed you back :) I hope you come visit again soon and find some new recipes to try!
I AM FROM WV AND MY MOMS, MOM MADE A BREAD THAT SHE CALLED SHANEY BREAD AND ON ONE IN MY FAMILY KNOWS HOW SHE MADE IT HAS ANY ONE HEARED OF THIS BREAD IF SO CAN I GET THE RECIPE.
I have also been looking for that recipe , but my mother called it pone bread. Can somebody help? My mother was from Beckley w.va.
I didn't see these comments before, sorry they went into my spam folder :) I have no idea about the Shaney Bread, my mother in law might know she has a lot of older WV cookbooks. As for the pone bread, are you thinking of corn pone? My inlaws live in Nicholas county and they make corn pone a lot up there. I can give you a recipe for that. Here it is:
Mix 3 cups cornmeal, 1 1/2 cups flour, 3/4 cups sugar. Add 3 cups boiling water. Let the mixture cool 2 minutes. Then add: 1 cup buttermilk, 2 eggs, 1 tsp baking soda, 1 tbsp. salt, 2 tbsp. baking powder. Pour into a 9x13 pan or a bundt pan (greased). Bake at 400 degrees for 1 hour.
Some people also make a sweeter version with honey or sorghum added. I have made it both ways and it's delicious.
Okay, after talking to my mother in law we are both thinking that it must be the fried bread that a lot of people make around here. You basically take self rising flour and water and then fry in a skillet. Some people call it Shanty bread which is close to Shaney bread. I have to check about the exact amount though.
- 4 large garlic cloves
- One 1/4-inch piece of fresh ginger, peeled and coarsely chopped
- 2 teaspoons sweet paprika
- 1/2 teaspoon cayenne
- 1/3 cup plus 1 tablespoon fresh lemon juice
- 8 bone-in, skin-on chicken thighs (2 3/4 pounds)
- 2 tablespoons chopped cilantro leaves
- 1 scallion, thinly sliced
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped flat-leaf parsley
- One 3/4-pound loaf white country-style bread, sliced 1 inch thick
- Kosher salt and freshly ground pepper
- 12 ounces cherry tomatoes
- 8 baby artichokes in oil, drained and halved lengthwise (see Note)
- 1 tablespoon grated lemon zest
- 1 tablespoon canola oil
- 1/4 cup chicken stock
In a mini food processor, pulse the garlic and ginger until chopped. Add the paprika, cayenne and 1/3 cup of the lemon juice and process until smooth transfer to a bowl. Add the chicken, cilantro, scallion and 2 tablespoons each of the olive oil and parsley. Toss, cover and refrigerate for 3 hours.
Meanwhile, heat a grill pan. Brush the bread with 3 tablespoons of the olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until toasted, about 3 minutes. Let cool slightly, then tear into bite-size pieces.
Preheat the broiler. In a large, deep skillet, toss the tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Broil the tomatoes for 7 minutes, until they begin to burst. Using a spoon, lightly mash the tomatoes to release some of their juices. Let cool slightly, then add the bread, artichokes and lemon zest to the skillet.
Preheat the oven to 375°. Remove the chicken thighs from the marinade and pat dry. In a very large skillet, heat the canola oil. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken, pour the chicken stock into the skillet and bring to a boil. Transfer the skillet to the oven. Roast the chicken for 15 minutes, until cooked through. Spoon 1/4 cup of the pan drippings from the skillet over the bread mixture.
In a small bowl, whisk the remaining 2 tablespoons of olive oil, 2 tablespoons of parsley and the remaining 1 tablespoon of lemon juice. Gently warm the bread mixture over moderate heat, tossing, until it is heated through, about 2 minutes. Remove from the heat. Pour the dressing over the bread salad and toss well. Season with salt and pepper.
Transfer the chicken to plates, spoon the bread salad alongside and serve.
Cilantro-Scallion Bread - Recipes
Blue Cheese Scallion Drop Biscuits
From Smitten Kitchen , who adapted from Gourmet makes a dozen
if you like blue cheese, you will like these biscuits. if you don't, you should probably find another cheese to blend in, or perhaps use the original Gourmet recipe linked above. really, any biscuit will do, but I enjoyed these thoroughly. blue cheese flavor permeates every bite, and the scallions add a distinct zing. plus, they come together in no time, so there really is no excuse for not giving them a whirl. did i mention they freeze well? freeze a few (unbaked) and pull 'em out for a last minute slab of carbohydrate by adding a few minutes to the baking time.
2 1/4 c all-purpose flour
2 1/2 t baking powder
2 t sugar
3/4 t baking soda
1 t salt
6 T cold unsalted butter, cut into 1/2-inch cubes
1 1/2 c crumbled blue cheese
4 scallions, finely chopped
1 c buttermilk (or let 1 c milk + 1 T vinegar sit for 5 minutes to curdle)
Preheat oven to 450 F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips, or with a pastry blender, until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a parchment-lined baking sheet. Bake in middle of oven until golden, 16 to 20 minutes and rotating the pan once halfway through baking.
Chik n' pastry
Some things are meant to go together. It’s easy like that.
It’s like a game when someone says one word, and then you say the first word that comes to mind upon hearing that word – you know, the natural or most logical answer. Like if I said “dog” you’d perhaps say “bark” or “cat”. Or if I said “cotton”, you might say “candy” or “ball”. You get the jist, no?
Popcorn. You can’t go to a movie without seeing a ton of folk noshing on butter-laden bags of it, right? It just makes sense. For us though, movies = hot tamales snuck in from Walgreens. Popcorn is a splurge…
Jelly or bananas. I used to think only jelly went with peanut butter, but I eventually saw the light, and I’d take a PB&B sandwich any day. And PB&J is a lovely standby, so long as there’s no seeds in my J. Credit would also be given to the word cookie, because peanut butter cookies are dynamite.
Any red meat. This is a total no-brainer. Please don’t drink Chardonnay with your steak. Thank you. I’ll also accept any red varietal for credit here, if you must know.
Cookies. I mean, duh. Except if you’re lactose-intolerant, then I’d suggest almond milk instead. Extra-tasty, indeed.
Cilantro. And sesame seeds, and bread. Oh, and yeast. Holy moly. If there was ever something you should make in double quantity, it’s this bread. You’d be sorely regretful otherwise – I ain’t playin’.
But for serious – these ingredients are like a mixture of everything lovely. A crunch here, a chew there, you’d have a hard time eating just one roll, which is why you’d be smart to double every last one of these ingredients. Why, you could even freeze the rolls before baking, and bake off one by one alongside dinner, if you prefer. Extra credit goes to those who do so, in my book.
From Bon Appetit, July 2011 makes 12 rolls
2 hours (half active, half letting dough rise and rolls bake)
2 t active dry yeast
2 t Kosher salt, divided
2 t sugar, divided
1 3/4 c plus 3 T all-purpose flour
4 T unsalted butter, chilled, cubed
1 large egg plus 1 yolk
1 1/4 c coarsely chopped scallions
1/2 c coarsely chopped fresh cilantro
1/2 c sesame seeds
1 T black sesame seeds
3 T olive oil plus more for bowl and brushing
Line a baking sheet with parchment paper. Pour 1/2 c warm water into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over let stand until mixture bubbles, about 10 minutes. (if yeast doesn’t bubble, it might be dead, so start over with new yeast.)
Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides. (you can also do this without a stand mixer – just combine ingredients together with an electric mixer or spoon.)
Knead on medium speed until dough is soft and smooth, about 5 minutes (or do this by hand until soft and springy). Form dough into a ball transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour. (If you’re preparing this for baking the following day, you can put it in the fridge at this point the dough will still rise very slowly, and you’ll want to remove the dough and let it get to room temperature before moving to the next step.)
Meanwhile, coursely chop scallions and cilantro. Transfer to a medium bowl stir in all sesame seeds and 3 T oil and set aside.
Preheat oven to 350 F. Roll dough into a 18″ rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 12 dough swirls (
3/4″ each), trimming off the two ends. Transfer dough swirls to prepared baking sheet brush with oil. Bake until golden brown, about 30 minutes.
How to Make Teriyaki Turkey Meatballs
How to Make Teriyaki Turkey Meatballs.
These easy Teriyaki Turkey Meatballs use seasoned ground turkey, get added crunch from diced water chestnuts and are coated with homemade teriyaki sauce..
CLICK HERE TO GET THE PRINTABLE RECIPE: ️ https://keviniscooking.com/teriyaki-turkey-meatballs/.
1 lb ground turkey.
1 cup Panko breadcrumbs.
8 oz can water chestnuts diced.
1 tsp sesame seeds.
1 tsp soy sauce.
1/2 tsp kosher salt.
pinch red pepper flakes.
1/2 cup chopped cilantro separated.
1/2 cup water.
1/4 cup soy sauce.
1/4 cup sake (See Note 1).
1/4 cup mirin.
1 tbsp brown sugar.
1 tbsp cornstarch.
Chop cilantro leaves and set aside. Drain the water chestnuts and dice small. Set aside..
In a bowl mix together the ground turkey, egg, Panko, water chestnuts, sesame seeds, soy sauce, kosher salt, red pepper flakes and 1/4 cup chopped cilantro..
Using a small scoop (1-2 tablespoon) make the meatballs and roll into balls with your hands. Place on a baking sheet or plate and refrigerate for 15 minutes while you make the teriyaki sauce..
In a small bowl or directly in a small saucepan, mix together all the teriyaki sauce ingredients with a whisk until cornstarch is absorbed and there are no lumps. Bring to a simmer over medium heat until thickened and it turns into a glossy sauce. Set aside..
Heat oil over medium high heat in a large skillet. Add all the meatballs and cook, rolling until brown all over, about 5 minutes..
Turn heat to low. Stir teriyaki sauce and add to skillet, being sure to coat the meatballs. Cook for a minute or two shaking skillet to roll meatballs in the teriyaki sauce..
Serve over rice, garnished with remaining chopped cilantro and sesame seeds (optional)..
Substitute sake with Chinese cooking wine or a dry sherry..
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you&rsquoll know me every time I post a new video too!
FOLLOW ME HERE:
Email: [email protected]
Video taken from the channel: Kevin Is Cooking
Ingredients 2 medium scallions, chopped 1 medium carrot, grated on the fine holes of a box grater (about 1/2 cup finely grated carrot) 1/2 medium bunch cilantro, chopped (about 1 cup) 1 large egg 2 tablespoons sesame oil 2 tablespoons reduced sodium soy sauce or tamari 1/4 teaspoon fresh ground.Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs.
Arrange meatballs on the prepared baking sheet.Heat 3 tablespoons of oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs. In a large bowl combine ground turkey meat, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko.
Slowly add the water, a.Instructions. Preheat oven to 500°F.
In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well. Shape meatballs 1/4 cup in size and transfer to a baking sheet.These Southwest Turkey Meatballs are made with ground turkey, cilantro, jalapeño peppers, scallions, garlic and cumin which I served with a Creamy Cilantro Tomatillo Dipping Sauce.Instructions.
Preheat oven to 400 degrees and line a sheet pan with aluminum foil. Set aside. Combine all ingredients for the meatballs in a mixing bowl and mix until well combined.Ingredients 1 TBS coconut aminos ( like this) (a soy sauce alternative) 1 TBS honey 1 TBS toasted sesame oil ( like this) 1 tsp grated fresh ginger 1 cloves.
Combine meatball ingredients in a large bowl: 16 oz ground turkey, 1/2 cup bread crumbs, 1/4 cup green onion, 1 egg, 1 tsp fresh ginger, pressed garlic clove and 2 tsp sesame oil. Use your hands or a spoon to mix just until combined.Quick Easy Cilantro Meatballs in 15 minutes.
These cilantro meatballs are tender, juicy and full of flavor. Made with fresh cilantro leaves, a touch of ginger and garlic, which add a nice kick. And, a squeeze of lemon adds some zest while turmeric.Cilantro Turkey Meatballs Recipes. Stuffed Pork Meatballs Pork. pepper, chèvre, green chard leaves, whole milk, garlic powder and 7 more Aidells® Chicken Meatballs, Teriyaki & Pineapple, peanut oil and 17 more.
Asian Chicken Meatballs With a Blast. scallions.In a bowl mix together the ground turkey, egg, Panko, water chestnuts, sesame seeds, soy sauce, kosher salt, red pepper flakes and 1/4 cup chopped cilantro. Using a small scoop (1-2 tablespoon) make the meatballs and roll into balls.Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
In a skillet over medium-high hea.Place the meatballs onto the prepared baking sheet and bake for 15 minutes, or until fully cooked. (165°F for ground turkey) While the meatballs are baking you can make the teriyaki sauce. In a medium saucepan over low/medium heat.In a medium bowl, combine breadcrumbs and 3 tablespoons water.
Let stand 5 minutes. Add turkey, scallion whites, carrots, cilantro, teriyaki sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into meatballs (I make mine about the size of a golf ball).To make meatballs In a large bowl, whisk together egg, ginger marinade, and ginger paste. Add ground turkey, breadcrumbs, scallions, and kosher salt.
Use hands to mix until just combined.
List of related literature:
Add a little more of the spices, plus the bay leaves, 2 tablespoons of olive oil, and lemon juice.
Add the meatballs and sauce and over a medium heat, toss thoroughly before serving.
Add the tomato puree, marjoram, salt, and pepper and bring to a simmer.
In a medium bowl, combine the turkey, chiles, scallions, cilantro, cumin, chili powder, soy sauce, and salt.
Add remaining ¼ cup cilantro and toss until well combined.
Add pine nuts, Parmesan or Romano cheese and salt and pepper and toss again.
Remove the meatballs from the oven and garnish with cilantro, sesame seeds, and green onions, if desired.
Add the pesto, soy sauce, and balsamic vinegar and cook for 1 minute.
Add the veggie mixture to the tomato and meatballs and simmer gently for about 10 minutes, adding another cup of water if needed.
Add the cilantro and toss again.
An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.
Chrysanthemum Tea Benefits and Negative Effects
Cilantro and Scallion Poultry Meatballs With Teriyaki
You may also like
How you can Do Knee to Ankle Pose.
Exercising yesterday a Race Benefits and drawbacks
The Must-Have Equipment for any Fitness Studio
Steak Spring Rolls With Peanut Sauce
The Benefits and drawbacks of Night time Workouts
An Easy, Effective Back Workout to bolster and.
What to anticipate When Intermittent Fasting
Lose the Newcomer 15 Lose weight fast attending.
High-Fiber Diet Pros, Cons, and How It Operates
Mindfulness During Exercise for any Better Workout
thank u for the recipes. that I was able to print and cook for my family thank u very much
Water chestnuts is such a good idea! Will make this for my meal prep.:D
hey dude, great video and all, and very nice intro I like it. I’ve also tried the turkey meatballs and they were very nice, and very special too all turkey meatballs I’ve ever made was in tomato sauce for other people because I was not into turkey made products. but this did change my mind. I do hope you read all these points as this should improve your content quite a bit.
aside from that, your heavy breathing down the mic had made it a little uncomfortable for me to watch this video, and we can’t really see the foods or how you process them very well. here are some suggestions from me. I do film and TV studies.
1) try zooming in your camera on to the cutting board/pans a bit more and use a high rez camera. then we can see the foods and exactly what you do with them very well. your body should yes be in the frame but not your entire body. this might come out a bit rude, don’t be offended, but you are not a celebrity and therefore your face should not be a selling point in your video. like Gordon Ramsey cooking videos because he’s famous. he needs to show his face to let the people watching know this is his show that it is coming from him directly. but you do not need to do that. focus cam on the cutting board.
2) focus your microphone too on the cutting board. while you are recording the cooking process of the dish, don’t commentate with it. because you should be focusing on cooking. when you are cooking off camera, do you talk to yourself? of course not. capture the sounds of chopping, the pan sizzling, and all that good stuff. Then, after you are done and bring it into the editing process, that is where you do a voice over of your video. So that you are kind of commenting on it real time but it is not distracting you as you cook. also because of the heavy breathing down mic thing.
3)editing style. in this video, you had 5 sped up clips. and 4 of them were unnecessary. 1st one. simply state that you need to chop both ingredients finely. and then display how finely you chopped them afterward. there is no need for a time lapse of your chopping, you could skip this easily with just a snap of a finger or something like that using a little bit of editing magic. 2nd one. the mixing of the ingredients. likewise to the first one. 3rd one the forming of the meatballs. just slowly make one as you did. and skip the rest.
The 4th one is the cooking of the meatballs. It is actually really important to hear the sizzling of the meatballs, not only is it satisfying but it is also helpful for amateur cooks to know how much they should be sizzling or no sizzling sounds at all. The only really alright one was the making of the teriyaki sauce. because a timelapse does get a grasp of exactly how the colors and texture of the sauces should change. although most people would actually just prefer to go out and buy teriyaki sauce, so you also need to tell them what to do with store-bought teriyaki sauce.
4) your dogs. they seem like very good boys/girls. But dogs and other pets among the kitchen area can appear to many people to be unhygienic. Personally, I don’t mind it, I find it an interesting little segment before the actual show. but some people will dislike your content because of that (And they are bad people for disliking dogs). But too if you work well with it, you can maybe make it a major selling point to your channel, and making yourself unique to lots of the other home cooking youtubers. for example this guy: https://www.youtube.com/user/JunsKitchen/featured has brought his cats into his home cooking environment and actually works really well and appeals a lot to even people who don’t like cooking.
thats all! thanks for the recipie:D
of course, you can lose weight and enjoy all that food…..you just offset everything with a diet coke…