Flatbreads | Basics with Babish

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Blue Wednesday – Murmuration
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Chocolate Chip Marble Bundt Cake (Gluten Free)

Looking for an amazing gluten free cake that your guests won’t even know is gluten free? You found it! This is a delicious chocolate chip marble bundt cake that is sure to please the pickiest eaters.

Star Anise Shines in the Cupboard, Masala Chai Tea

Star anise is the fruit of a small evergreen tree, Illicium verum. The tree grows to a height of about 26 feet, with shiny leaves and small yellow, multi-petaled flowers. The flowers are followed by fruits in the sixth year. The tree can continue to bear fruit for 100 years. The fruits are picked while still unripe and then sun dried. Its flavor is anise like, though much more potent and with a heavier licorice flavor component than common anise seed, and with a distinctly sweet note.

My Slovak Heritage and Its Influence on My Cooking, Holupki or Cabbage Rolls

My heritage from my Mom’s side of the family is Slovak, so I grew up with this culture firmly in place, food-wise. When I was growing up, it was Czechoslovakia. Now, I know that my Mom’s parents came from Slovakia. All my grandparents came over from Europe in the very early 1900s, bringing with them the knowledge of the foods they ate in the “old country.” I remember my Slovak Grandma more for her savory foods: Holupki, Chicken Paprikas and others. She made bread for holidays, and my Mom did also. I have carried on that tradition, though I make the bread for daily consumption, and have altered the recipe to work in my Kitchen Aid mixer. I can, if needed, make it completely by hand. I have not lost that art, and in fact make many different types of bread. I am indeed grateful for these things I learned since childhood from my parents and grandparents and my wonderful Slovakian heritage.

Cookie Making Made Easy: My “Busy-Mom-Method”

Cookies are a terrific snack, don’t require utensils to pick up and eat and can be made ahead for a party. However, cookies are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, or rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done. One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out… and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks – not even the dogs had any interest in them. This was the last straw. I had to think of a better way. I came up with a brilliant idea that I call my “Busy-Mom-Method”; one I use to this day.

My Yugoslav or Serbian Heritage Food Memories, KIFLI

I grew up with the knowledge that my Dad’s parents came to the U.S. from Yugoslavia in the very early 1900s. I understand now that Yugoslavia was a union of countries at the time, but the area where my grandparents came from was Kucur, Backa, in the province of Vojvodina, in what is Serbia, today. My Yugoslav, or Serbian, grandparents lived on a farm in rural Ohio. They had chickens, so eggs were plentiful. They grew crops. They lived far differently than my Mom’s town folk during the Depression and World Wars. My Mom recalled that early in her engagement with my Dad, she went over to his parents’ house after church one Sunday, for breakfast. She was appalled that Grandma had more than 13 eggs in a bowl, to make scrambled eggs. She felt it was nearly obscene to have that many eggs for a family of five. That brought home to me the huge differences between town and country in those times.

Healthy Recipe for Stuffed Potatoes

Here’s a cheap way to get lots of vitamins and minerals into your diet in just one dish. Try this stuffed potato recipe using the veggies of your choice for maximum taste.

Paleo Chili Is a Great Staple

If you’re like me, one of the most challenging aspects of changing the way I ate was having reliable staple foods that 1) I wanted to eat, 2) were easy to prepare, and 3) would generally last a workweek. One of the greatest dishes I was lucky to catch onto early in my paleo experience was CHILI. Chili is delicious. I love chili and most other people do as well. It’s easy to prepare and will keep well in the fridge for three or four days fresh. It even gets better the next day. What more could you ask for! If you are really prepared you can even make a huge batch and portion it off and freeze the individual portions for defrosting and reheating whenever you are ready for it.

Fresh Dill Adds Colorful Character To Your Cuisine – Plus 1 Shrimp And 1 Quiche Recipe

Fresh dill is one herb you can find in many grocery stores. Its fragrant, feathery little fronds kick up the flavor in seafood, pot roasts, sauteed vegetables, salads, and breads. In this article I’ve included a unique take on the traditional shrimp fajita and a rich, cheesy sausage and asparagus quiche, both featuring fresh dill. With its versatility and health benefits, you’ll discover why this vibrant plant deserves to take up permanent residence in your refrigerator.

Exotic Flavors

CHOP all the ingredients and blend in a food processor to a coarse paste. Heat up about 1/4 cup of oil and fry the paste till the aroma rises, then add in salt and sugar to taste. Add oil when paste appears to be drying out during frying.

Some Sweet Loving

After a sumptuous meal there is nothing better than indulging in a little dessert or something small and sweet. Even offering small sweet treats with cof- fee any time of the day does wonders to the senses. These delights need not be elaborate.

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