For this episode Wes and Jordan make Hamantaschen!

Ingredients:

4 cups (500 g) all-purpose flour, plus more for surface

1½ teaspoons baking powder

1 cup (2 sticks) unsalted butter, room temperature

1 cup (200 g) sugar

1 teaspoon kosher salt

1 tsp. (packed) finely grated lemon zest

2 large eggs, room temperature

Step 1

Whisk 4 cups (500g) all-purpose flour, and 1 ½ tsp. baking powder in small bowl until well combined.

Step 2

Beat 1 cup (2 sticks) unsalted butter, 1 cup (200g) sugar, 1 tsp. Diamond Crystal kosher salt, and 1 tsp. (packed) finely grated lemon zest in a stand mixer fitted with paddle attachment on medium speed until pale and creamy, about 3 minutes. Add 2 large eggs, one at a time, beating for 30 seconds after each addition and scraping down sides of bowl. Reduce speed to low and add dry ingredients; beat until just combined. Divide dough in half and pat into disks.

Step 3

Working one disk at a time, roll out dough between 2 sheets of parchment paper to ¼" thick. Stack sheets of dough, still sandwiched between parchment, and slide onto a baking sheet. Chill until firm, about 1 hour.

Step 4

Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.

Step 5

Place racks in upper and lower thirds of oven; preheat to 350°. Unstack dough sheets and transfer to a surface; carefully peel away top sheet of parchment paper from each. Punch out cookies as close together as possible with cutter. Transfer cutouts to 2 parchment-lined baking sheets (reuse the top sheets from rolling out cookies). Gather up scraps, reroll, and cut out additional rounds, chilling dough briefly in between if needed.

Step 6

Place 2 tsp. of your chosen filling in center of each cookie round. Fold three sides up and over filling (leaving about 1” of filling exposed) to make a triangle, pressing points gently but firmly to seal.

Step 7

Bake cookies, rotating baking sheets top to bottom and front to back, until bottoms are golden brown, 18-22 minutes. Let cool 5 minutes on baking sheets, then transfer to wire rack and let cool completely.

recipe:

https://www.bonappetit.com/recipe/hamentaschen

Executive Producers: Wes Scoggins, Jordan Tepper, Devon Neisen

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

Hosted on Acast. See acast.com/privacy for more information.

On this episode Wes and Jordan make Matzo Brei!

Here's the recipe!

Ingredients:

1 sheet of matzo

2 eggs

1 tablespoon of milk

Cinnamon sugar 1 table spoon of butter

1. Break up matzo in a bowl into small pieces with your hands. Whisk in eggs and milk and cinnamon sugar.
2. Heat pan and melt table spoon of butter
3. If doing scrambled, put in pan and cook like you would scrambled eggs. If doing like a pancake, put in pan and cook for 4 minutes. Add even more cinnamon sugar on top and flip and cook for another 4 minutes
4. add your favorite toppings and enjoy
5. make sure to tell us how you liked it and what toppings you used!

Executive Producers: Wes Scoggins, Jordan Tepper, Devon Neisen

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

Hosted on Acast. See acast.com/privacy for more information.

This episode is Wes, Jordan, and Adam making bagels!

Adam was the producer and recorded for the first batch of episodes before moving out of town! We really appreciate everything he did to get us up and running! We couldn't have started the podcast without him!

Ingredients:

FOR THE DOUGH:

• 2¼ cups/530 milliliters lukewarm water (105 to 110 degrees)

• 2 tablespoons barley malt syrup, (available in health food stores and some well-stocked supermarkets; an equal volume of molasses is a passable substitute, but won’t impart the traditional malty flavor)

• 1 (¼-ounce) packet active dry yeast (about 2¼ teaspoons)

• 6½ cups/885 grams bread flour (or use 6 cups bread flour and ½ cup whole-wheat flour), plus more for kneading

• 2 tablespoons/17 grams Diamond Crystal kosher salt or 1 tablespoon/17 grams Morton kosher salt

• Neutral oil, for greasing the baking sheets

FOR ASSEMBLY:

• 1 teaspoon baking soda

• ¼ cup/60 milliliters barley malt syrup, plus more as needed

• 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional)

There's too much to the recipe to post here! Listen to the episode and follow the recipe here!

https://cooking.nytimes.com/guides/81-how-to-make-bagels

Executive Producers: Wes Scoggins, Jordan Tepper, Devon Neisen

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

Hosted on Acast. See acast.com/privacy for more information.