Word: bread
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Dates: during 2000-2009
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Most of the meze are excellent. Crunchy house crackers, dusted with spices, are the perfect foil for the various dips and spreads. If you’re lucky, soft pita-like bread, fresh from the oven and dusted with caraway seeds, will also be handed over. Bedenjal Mechoui ($3.95), an eggplant spread with roasted peppers, garlic, parsley, vinegar and lots of olive oil is always perfect, the smokiness of the eggplant mingling with the fruity oil. Olives are a staple of the region, and here they’re served both in a diced salad with herbs (Teklia...
...foundations of all North African cooking, and it’s excellent at Baraka Café. You’d be well-advised to order harissa alone as a meze ($3.50), and forgo the Karentika. The Zaatar Coca ($4.50)—a hand-stretched bread, grilled over a fire, then sprinkled with herbs and piled with fantastically sweet caramelized onions—is also a must-order...
Extra-virgin olive oil, with its intense fruity taste and low smoke point of 250°, should be added for flavor after cooking a dish, mixed into dressings or drizzled on bread. Use plain olive oil (smoke point 410°) for cooking...
...being kneaded in giant mixers and the enormous ovens were slowly heating. Snippets of Portuguese, Spanish and English flew through the room from the mouths of the international staff. I watched Fabrizio load the wall-size ovens using a quirky rolling contraption, then check and turn and recheck the breads until they were done, deftly wielding his peel (the paddle used to take bread in and out of an oven) like an extended arm. The ovens were heated to more than 200 degrees Celsius, and, as I dodged the racks of rising breads, I quickly began to sweat. Paolo called...
...seasonally for humidity. The recipes are simple—the secret is in the premium ingredients. The butter is Plugra, European-style with a high butterfat content and less moisture than standard supermarket fare, and flours come from Vermont and North Carolina. There are corn kernels in the Corn Bread, sprouted wheat berries in the Huron Loaf and plump golden raisins in the Raisin-Pecan Bread. And, as the bakers proudly tell me, everything is made by hand...