Brazil Nut and Date Bread with Honey Butter

brazil-nut-bread-with-honey-butter-image

Brazil Nut and Date Bread with Honey Butter

(Serve for breakfast, snack, cheese plate or dessert!)

Yield: 1  9-inch pie

Unsalted butter, to prepare the pie pan
¼ cup plus 2 tablespoons white whole wheat flour, plus more for dusting
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 tablespoon orange zest, grated on a Microplane
½ teaspoon baking powder
1 cup finely chopped Medjool dates, pits removed
2 tablespoons whole milk
1 cup raw brazil nuts, chopped roughly
3 large eggs

Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

Butter a 9-inch pie pan, then dust with flour, tapping out any excess.

Mix together the flour, cinnamon, salt, cocoa powder, zest and baking powder in a medium-sized bowl.

Add the dates, milk, nuts and eggs and mix very well using a wooden spoon. Get in there with some elbow grease, and really stir until well combined. It’ll be thick and chunky, but that’s a good thing.

Pour the date batter into the prepared pie pan and or use the back of the wooden spoon to level off the batter.

Place the pie pan on a sheet pan and transfer to the oven.

Bake, uncovered, 40 to 45 minutes, until the top is light to golden brown and the center springs back when pressed.

Remove from the oven and allow to cool in the pan. Once cool enough to handle, remove from the pie pan, slice (using a bread knife) and serve with a slathering of honey butter.

Honey Butter:

1/2 stick unsalted butter (4 tablespoons), softened
2 tablespoons honey, preferably orange blossom

Mix the butter and honey in a small bowl until thoroughly combined.

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!

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Herby White Sweet Potato Foccacia

Last week, the NY Times published an article “Your Contribution to the California Drought” which displays the water footprint of various foods. Since California exports 50% of its produce nationwide, Super Sous and I have been developing Drought Friendly Recipes as a way for all of us to conserve California water. We are using the same sources as this NY Times article references, the Water Footprint Organization and studies from UC Davis. We are aiming to create recipes that have a lower water footprint relative to others. So, for example, fruit and vegetable centric recipes which stay clear of animal protein (except wild fish) and nuts.

Today’s recipe is an Herby White Sweet Potato Foccacia. It’s definitely a weekend project recipe. It’s not a 15 minute meal, but I can guarantee that it is fluffy, light, sweet, and everything you would ever want in a piece of focaccia, especially since it’s slathered with caramelized onions, garlic and fresh herbs.

Enjoy and save a piece (or two) for us!

 

Herby White Sweet Potato Foccacia

Yields: 1 18×13-inch sheet pan of foccacia

 

1½ pounds white sweet potato

5 tablespoons + 1 teaspoon kosher salt, divided

2 cups warm water (115 degrees Fahrenheit)

1 teaspoon granulated sugar

1 tablespoon dry active yeast

6 cups bread flour, plus more as needed

½ teaspoon freshly ground black pepper, divided

nonstick spray

¼ cup grapeseed oil, divided

2 medium yellow onions, peeled and diced small (4 cups)

20 large cloves garlic, peeled and rough chopped (½ cup)

¼ cup fresh rosemary leaves, rough chopped

¼ cup fresh thyme leaves, rough chopped

¼ cup fresh oregano leaves, rough chopped

 

Adjust an oven rack to the upper middle position and preheat the oven to 325 degrees Fahrenheit.

Place ¼ cup of kosher salt in a pile in the center of a sheet tray and rest the sweet potato on top of the salt mound.

Place sheet tray in the oven and roast sweet potato for 2 hours.

Remove sheet tray from the oven. When the sweet potato is cool enough to handle, slice the sweet potato in half and scoop out flesh to fill 1½ packed cups roasted sweet potato. (Enjoy any leftover sweet potato as a delicious snack!)

In the bowl of a stand mixer, add warm water and sugar. Stir until sugar has dissolved. Add yeast and stir to combine. Let rest for 15 minutes, until mixture gets very foamy.

Add 1½ cups packed (warm, but not hot!) sweet potato, flour, 2 teaspoons of kosher salt, and ¼ teaspoon pepper to the bowl.

Spray the hook attachment with nonstick spray to coat and attach to mixer.

Mix on low for 5 minutes. Check on dough at this point. Scrape down sides of bowl if necessary. If dough is wet, add additional flour, 2 tablespoons at a time, until the flour absorbs the excess moisture. Mix for an additional 5 minutes until a smooth ball is formed. (Photo below)

In a large bowl, add 1 tablespoon of oil to coat the inside of the bowl. Transfer dough ball from stand mixer to the large oiled bowl and roll the doll around to coat the dough evenly with oil.

Cover the large bowl with plastic wrap and put the bowl in a warm place in your house. Let rest until the dough ball doubles in size, 45 minutes to 1 hour.

While bread is rising, make the onion garlic topping mixture.

Place a medium (3½ quart) sauce pan over medium-low heat and add 2 tablespoons oil, onion and 1½ teaspoons salt. Stir to combine and cover with a lid. Cook, stirring occasionally, for 15 minutes, until the onions are soft.

Remove lid and add garlic, chopped herbs and remaining ¼ teaspoon pepper. Stir and cook for an additional 5 to 8 minutes, until all the water evaporates and the onions start to caramelize. Remove from heat and let cool to room temperature.

Evenly coat the bottom and sides of an 18×13-inch sheet tray with remaining 1 tablespoon of oil.

Lightly dust a work space with some flour. Turn dough out onto workspace. Gently stretch the dough into a rectangular shape. (Photo below)

Transfer the rectangular dough into the oiled sheet tray. Using your fingertips, gently spread dough evenly to fill the sheet tray. Let rest, uncovered, for 20 minutes. (Photo below)

Preheat the oven to 400 degrees Fahrenheit.

Evenly sprinkle remaining ½ teaspoon salt over the dough.

Spread the onion / garlic / herb mixture evenly over the dough. Dot/ firmly press your fingertips into the entire surface of the dough to create small “potholes” in the dough. (Evenly space the “potholes” throughout the dough, about 1-inch apart from each other.)

Bake for 35 to 40 minutes, until the edges of the bread are golden brown. Remove from oven and allow to rest for 15 minutes before serving.

foccacia dough ball

Dough ball ready to be oiled and rise 

Foccacia on table

Spreading the dough into a rectangle

Foccacia in sheet tray

Pressing the dough evenly in the sheet tray

cooked foccacia2

Finished foccacia

cooked foccacia

Delicious!

Super Mom’s Banana Bread aka the Easiest Banana Bread-Now with Dates

When I first met Super Sous, she raved about her Mom’s banana bread recipe which, on special occasions during her childhood, her Mom would whip up. Super Sous’ mom, admittedly, is not especially fond of cooking, but she will dust off her gloves to make a mean banana bread from time to time. We recently asked her for the family recipe which she sent along (Thank you, Adele!) and when we baked it off, still stands the test of time. However, with a few modifications (enter a food processor) and a little flavor boost (hello pumpkin pie spice, hello dates), we made Super Sous’ Mom’s recipe, dare I say, extra delicious and definitely easier to prepare (who doesn’t love that?!). I think Mom herself would agree and my guess is that next time she feels like banana bread, she’ll give this version a try.

P.S. You can watch me make this recipe on YouTube!

Super Moms Banana Bread 1

 

Super Moms Banana Bread 2

Super Mom’s Banana Bread

aka the Easiest Banana Bread-Now with Dates

Yield: 1 9×5 Loaf

 

8 tablespoons unsalted butter, room temperature, plus more for greasing pan

1¼ cups all-purpose flour, plus more more dusting

½ cup old fashioned rolled oats

1 teaspoon kosher salt

1 teaspoon baking soda

¾ cup light brown sugar

1 teaspoon pumpkin pie spice

1/3 cup pitted deglet noor dates, approximately 10 dates

2 whole eggs

3 very ripe medium bananas, broken into large chunks

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides a 9×5 bread loaf pan with butter and lightly dust with flour.

Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates-which is fine.)

Add butter, eggs and bananas and process until mixture is fully combined.

Transfer to greased loaf pan and shake pan so batter spreads evenly throughout pan.

Bake, uncovered, for 1 hour.  Test readiness by poking a toothpick or knife in the middle of the loaf; if it comes out clean, it’s ready. If it needs more time, cover top with foil and cook for another 5 to 10 minutes.

Remove from oven and let cool before removing bread from loaf pan.

The Fare Trade – All’s Fare in Love and Food

SarahNathanKitchen-copy

Want to know the first meal Super Sous and I shared? Or our favorite restaurant in LA?

Super Sous and I were excited to participate in The Fare Trade’s All’s Fare in Love and Food project – where all these answers are revealed!

If you haven’t heard about The Fare Trade – they send a delicious box of artisanal food to your doorstep every month. We got to play with Jacobsen Salt and Grist and Toll products (in addition to other goodies) – seriously these boxes are AMAZING.

And, we created 2 special recipes!

Herb Drop Biscuit Salad Blood Orange Evoo