With a Mediterranean-style(ish) flat bread for good measure.
The other week I frequented a sweet lil vegan spot in Berkeley with a friend, and we deigned to order the "charcuterie" plate, amongst other (equally funny, such souffle') small plates. While the shitaake "bacon" certainly left a lot to the imagination, I was pleasantly surprised and intrigued by their black-eyed-pea sausage, an idea I had yet to encounter.
I was overall less than impressed with their links, but a tasty and interesting idea then lodged in my brain I sought to experiment and test things out with my own hands.
What came about is a very delicious albeit still soft and not-so-sturdy base that I formed into links as well as a couple of patties. More, plus a defined and hopefully stronger recipe coming soon.
This bread comes in many forms, but as I am partial to both soft, doughy loaves and dark, bitter chocolate, I choose to make my babka in a loaf pan, swirled, no extra frills. Just dough, butter, and chocolate.
1 ½ c water or milk
2 tsp yeast
¼ c sugar
¼ c butter
pinch of salt
1 tsp vanilla
5+ c flour
4 ½ oz chocolate
¼ c butter
1/3 c sugar
1 tsp vanilla
½ tsp cinnamon
Dough: Stir yeast into warm water or milk. Add sugar, then let rest for ten minutes.
Mix 1 c flour, salt, and vanilla into the yeast. Once combined, add softened or melted butter, then the egg. Finish by stirring in flour until the dough no longer clings to the spoon or your hands.
Let rise in a warmish place for two or three hours or twenty minutes, and then refrigerate for four to twenty four hours.
Knead dough with extra flour for five to ten minutes, and then press and pull it into a rectangle. Roll the dough until it is roughly ten by fourteen inches.
Filling: Melt the chocolate and butter in a double boiler or the microwave. Stir until fully combined, and then add the sugar, vanilla, and cinnamon. Allow to cool for a bit/refrigerate until it has set a bit. Spread the chocolate mixture evenly over the rectangle of dough, leaving a small clean edge. Roll the dough tightly into a log, then twist and place gently into a loaf pan.
Cover and set aside for twenty minutes.
Bake at 375ºF for 30 minutes.
Optional: Brush warm loaf with simple syrup (I used rosemary honey!).
Roasted Tomato Salsa
3-4 lbs tomatoes
2 medium onions
6-10 cloves of garlic
6+ hot peppers
3-5 tbs olive oil
2 tsp salt
Roughly chop onions and tomatoes, then toss everything in oil and salt. Roast at 400F for 45 minutes. When cooled enough to handle, puree the ingredients. Once it has nearly reached your desired consistency, add the juice of 1 lime, and more salt or oil to taste.