Gram or chickpea flour or besan has a warm nutty flavor, and is high in protein and gluten free. It is combined with whole wheat flour that binds the dough together and is also a nutritious grain, thus making this bread a tasty and healthy alternative. Toasted sesame seeds add a nice delicate crunch along with the subtle sweetness of honey brushed onto the fresh warm breads, right before serving.
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of.
We transformed the regular hands-on skillet method to a very hands-off oven technique.
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Place the pumpkin and eschalots on a baking tray lined with non-stick baking paper and drizzle with the oil. Roast for 25 minutes, add the chorizo, tomato and marjoram to the tray and roast for a further 15 minutes or until the pumpkin is soft and the chorizo is golden and crisp.
Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8–10 minutes or until tender.
Place the water, vinegar and sugar in a saucepan over high heat. Stir until the sugar has dissolved. Boil for 2 minutes, remove from the heat, add the dill and juniper and refrigerate until cold.
Place the onions, cut-side up, in a greased baking dish. Drizzle with the oil and sprinkle with salt and pepper. Cover with aluminum foil and bake for 1 1/2 hours. Uncover and bake for a further 15 minutes or until just starting to brown.
To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.
“The System of Doctor Tarr and Professor Fether” Goat Cheese Pumpkin Pie