Mama Green's Cookbook

2 T K salt for cup of water

4 T K salt or 3 T table salt for

1 quart water

one hour per pound

If over brine, rinse with water before using

INGREDIENTS

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1/2 cup water
• 2 tablespoons olive oil

INSTRUCTIONS

1. Arrange 2 racks to divide the oven into thirds and heat the oven to 500ºF. Have 2 rimmed baking sheets ready.
2. Place 2 cups all-purpose flour and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Add 1/2 cup water and 2 tablespoons olive oil, and stir with a fork until a dough begins to form. Use your hands to knead until the dough comes together. Transfer the dough to a work surface and knead until a smooth, tight ball forms, about 5 minutes.
3. Divide the dough into 12 pieces (about 31 grams each). Roll each into a ball. Cover with a kitchen towel and let rest for 5 minutes.
4. Lightly flour a work surface. Working with 1 dough ball at a time, roll into a very thin, about 6-inch round. Place 3 on each baking sheet in a single layer without touching. Prick all over with the tines of a fork. Sprinkle with kosher salt if desired.
5. Bake until bubbles form on the top, about 3 minutes. Flip the matzos and bake until bubbling and browned along the edges, 2 to 3 minutes more. Transfer to wire racks in a single layer and let cool to room temperature. Repeat rolling and baking the remaining dough balls.

INGREDIENTS

• 2 large apples, thickly sliced 1 large pear, thickly sliced
• 1/3 cup raisins
• 5 Medjool dates, cut into pieces
• 3/4 cup unsalted, raw chopped mixed nuts (I used almonds, hazel nuts and pistachios)
• 1/2 pomegranate, seeded
• 1/2-1 tablespoon pomegranate molasses (optional)
• 1 tablespoon olive oil
• Tiny pinch of cardamom
• Pinch of cinnamon
• Pinch of salt

PREPARATION

1. Pre-heat oven to 400°F.

2. Wash and thickly cut fruit.

3. Line baking sheet or tray with parchment paper. Add fruit and drizzle with olive oil. Add cinnamon, cardamom and salt.

4. Roast for approximately 45-60 minutes until soft, lightly browned. In the last 20 minutes, add chopped dates. In the last 5-10 minutes, add raisins.

5. While fruit is roasting, toast nuts until browned. Cut and seed pomegranate.

6. Remove fruit from oven. Let sit for a couple of minutes.

7. Transfer fruit to serving platter. Fold in nuts. Add pomegranate seeds and drizzle pomegranate molasses over top. Serve warm.

Leftovers? Enjoy over a bowl of oatmeal or blend into a smoothie.

(Jamie Geller)

INGREDIENTS

• 3 cups water
• ½ cup pearl barley
• ½ cup wheat berries
• 2 tablespoons Kikkoman® Soy Sauce
• 1 tablespoon Kikkoman® Rice Vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon silan (date syrup)
• 1 garlic clove, crushed
• ½ cup sliced grapes
• ½ cup fresh or dried figs, sliced
• ¼ cup chopped olives
• 1 cup chopped parsley
• Garnish: Pomegranate arils, chopped parsley

PREPARATION

1. Bring water, barley, and wheat berries to a boil. Simmer, covered, for 45 minutes.
2. While barley is cooking, whisk together soy sauce, rice vinegar, oil, silan and garlic in a small bowl and set aside.
3. Drain any excess water from barley and wheat berries and immediately dress with soy sauce dressing.
4. Toss with grapes, figs, olives and parsley.
5. Garnish with pomegranate arils and additional parsley leaves. 

Ingredients

• 4 cups (480g) King Arthur Unbleached All-Purpose Flour
• 1 cup (96g) King Arthur Organic Pumpernickel Flour*
• 2 tablespoons (11g) black cocoa, for dark pumpernickel color
• 2 1/4 teaspoons (14g) table salt
• 2 teaspoons instant yeast
• 1 3/4 cup + 2 tablespoons (425g) water, lukewarm
• 2 teaspoons caraway seeds

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky.
2. Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
3. Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball.
4. Place the shaped loaf onto parchment-lined sheet pan or pizza peel–sprinkle flour on parchment
5. Let the loaf rise for 60 to 90 minutes, until it’s almost doubled in size.
6. Preheat the oven to 425°F.
7. lightly sprinkle boule with sifted flour
8. Slash the loaf diagonally in several places.
9. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F.
10. Remove the bread from the oven, and transfer it to a rack to cool completely.