FACETS
June 2018
The magazine for women.
Merritt helping women stay fit Lancial teaches people about nature MuĂąoz breaking down biker stigma
FACETS 2 | FACETS | JUNE 2018
The magazine for women. Editor MARGO NIEMEYER
Publisher SCOTT ANDERSON
Contributors RONNA LAWLESS DAN MIKA GRAYSON SCHMIDT CAITLIN WARE
Tribune Editor MICHAEL CRUMB
Photographs NIRMALENDU MAJUMDAR GRAYSON SCHMIDT FACETS IS A MONTHLY PUBLICATION OF GATEHOUSE MEDIA IOWA HOLDINGS.
ADVERTISERS To advertise in Facets magazine, contact Tiffany Hilfiker at (515) 663-6973 PHONE (515) 663-6923 ADDRESS 317 Fifth St. Ames, IA, 50010 EMAIL mniemeyer@amestrib.com ONLINE www.amestrib.com/sections/ special-sections/facets
S
ummer is here! Well, close enough. I went on my first motorcycle ride a few weeks ago. Things I take from the experience: turning corners as a passenger are scary, I have a new found interest in motorcycles, leather jackets are fun. (Be safe and wear a helmet.) In this issue you will find stories about women who are out and about. Women who are on the move for summer. Maria Muñoz, motorcycle owner and Zylstra Harley-Davidson employee shares her experience and fondness for motorcycles. Paula Brown is a co-founder of Iowa Jeep Club. The club does cool things like traveling to Colorado to go off-roading with their Jeeps. This activity has been added to my list of experiences to have. Maria Muñoz, of Ames, poses with her HarJessica Lancial is a naturalist with ley-Davidson Softail outside of Zylstra HarStory County Conservation. She gets to ley-Davidson, 1930 E. 13th St. Photo by wow children and adults with the magic of Grayson Schmidt/Ames Tribune nature. And if you are one who loves the warm weather but still likes being inside, Sara Merritt could keep you moving with her belly dancing classes. Each of these women have very interesting and encouraging stories for the start to summer. On the cover: Instructor Sara Merritt leads a belly dancing class at the Ames Community Center on Clark Avenue, where she has taught for the last two years. Photo by Nirmalendu Majumdar/GateHouse Iowa
FACETS • Table of contents
Jessica Lancial from Story County Conservation. Photo by Nirmalendu Majumdar/GateHouse Iowa
on the move 4
8
Jessica Lancial
Story County naturalist
Sara Merritt
Area women shimmy to stay fit through community belly dancing class
10 Maria MuĂąoz
Breaking down biker stigmas
savor 17 Veggies on the grill
18 Bread
One recipe makes two of the best cookout buns around
21 Dessert
14 Paula Brown
Four-wheeling hobby combines love of outdoors, time with family and friends
Steaming corn on he grill gives you the best of both worlds
Mixed-berry galette makes dessert easy as pie
22 Cauliflower steak
Pairing the right sauce with your cauliflower
FACETS | JUNE 2018 | 3
on the move
Jessica Lancial from Story County Conservation. Photo by Nirmalendu Majumdar/ GateHouse Iowa 4 | FACETS | JUNE 2018
on the move
Jessica Lancial: meet a Story County naturalist J essica Lancial spends most of her day outside, and she thinks you should too (or, at least for you to get out as much as you can.) Lancial is one of four naturalists at Story County Conservation, where her job is to lead kids and adults into the woods at nearby as McFarland Park or as far away as the Rocky Mountains. She grew up near her mother’s acreage near Stuart, southwest of Des Moines, where she was constantly out in a tree, in the mud, finding bugs and building shelters. “At 8 years old, I would go out with my pocket knife and some matches and make little pretend fires or make small fires, and I wouldn’t be back until dinner,” she said. After graduating from Iowa State University with a degree in animal ecology and interpretation, she bounced
BY DAN MIKA GateHouse Iowa
around the state working as a naturalist before settling in at Story County Conservation, where she has worked for about six years. A naturalist is a fancy title for a nature teacher, Lancial said. Her job is to run science-based nature programs with schoolchildren in the county, whether by bringing them out into the preserves or talking to them in class. They’re out leading trips almost every day when it’s warm outside, wrangling a pack of sometimes up to 75 kids at once in their groups. Sometimes, the four naturalists on staff will be leading groups at once, so up to 300 children could be out and about at the same time. The most common questions naturalists get from kids, LANCIAL, page 7
FACETS | JUNE 2018 | 5
on the move
Jessica Lancial from Story County Conservation. Photo by Nirmalendu Majumdar/GateHouse Iowa
Story County Conservation also offers trips specifically for women, Lancial said. The “Wild Women of the Woods� event, a two-day camping trip in the fall, teaches women basic survival skills in the outdoors. Conservation also has a new hunting basics program for women to learn how to use firearms, bows and the regulations around the sport. 6 | FACETS | JUNE 2018
on the move I think these days, a lot of parents aren’t giving their kids a lot of range, so they’re excited to go into the woods and build shelters. They’re excited to be here exploring, because it’s something they don’t get to do a lot.”
LANCIAL continued from page 5
Lancial said, is “Can I keep this?” or “Can I touch that?” For the most part, the naturalists tell students to keep their paws empty until the group reaches an area the naturalist knows is safe. As for keeping items, Lancial said Story County Conservation prefers to keep things created in nature where they are. Instead, students are allowed to grab items they like and place it in a “treasure box” near Conservation’s home office for others to look through. Lancial also works with adults, leading them through hiking and camping trips in the Story County nature preserves, along with places around the state and as far away as Nebraska, Colorado and the Appalachian mountains. Story County Conservation also offers trips specifically for women, Lancial said. The “Wild Women of the Woods” event, a two-day camping trip in the fall, teaches women basic survival skills in the outdoors. Conservation also has a new hunting basics program for women to learn how to use firearms, bows and the regulations around the sport. Over her decade as a naturalist, Lancial has seen a decline in children’s attention spans because of how much entertainment they derive from electronics. While part of that comes from some parents’ worry about their children hurting themselves in the wild, they find that attention again out in nature. “I have found that they’re seeking those breaks,” she said. “They don’t know that they’re seeking it, because it’s so different from what they’re getting at home. I think these days, a lot of parents aren’t giving their kids a lot of range, so they’re excited to go into the woods and build shelters. They’re excited to be here exploring, because it’s something they don’t get to do a lot.” It’s not as if Lancial is a Luddite, pushing to force technology out of modern life. The naturalists use iPad apps with keys to help students on field trips identify birds and trees, and they often use videos and sound in their classroom visits. They also use GPS units to run geocaching trips through the parks, which send kids and adults on trips
across the parks to find hidden dropboxes. Yet if any parent has apprehensions about letting their children out into the woods, Lancial recommends reaching out to Story County Conservation for advice, or at the very minimum, letting them go out and explore their own backyards. “Anything that gets them outside is a good idea,” she said. “Go play outside, go build something with sticks, because by doing that, you’re using creativity, and you’re learning how to entertain yourself.”
FACETS | JUNE 2018 | 7
on the move
8 | FACETS | JUNE 2018
Instructor Sara Merritt, left, leads a belly dancing class at the Ames Community Center on Clark Avenue, where she has taught for the last two years. Photo by Nirmalendu Majumdar/GateHouse Iowa
on the move
Area women shimmy to stay fit through community belly dancing class
O
n Wednesday nights, from the multi-purpose room of the Ames Community Center on Clark Avenue, the sound of jingling and laughter can be heard. Behind the room’s door, the strains of Middle Eastern music blend with the noise of hip scarves adorned in rattling metal coins, to form a background for the steady voice of instructor Sara Merritt, as she leads groups of local women through a less-than-typical exercise regimen every week. For the last two years, Merritt has taught area community members the ropes of belly dancing in Ames — from hip drops to shimmies and “figure eights” — through the city’s parks and recreation department. For beginners in her 6:30 p.m. weekly class just starting to dabble in the Middle Eastern dance style, the class open to those 12 and up is an introduction to basic steps, technique and combinations. And more experienced dancers find a home in the 7:30 p.m. intermediate class, where more challenging choreography is offered. But both classes incorporate the traditional elements of the dance style, the most well-known forms of which come from Egypt, Lebanon and Turkey. In Merritt’s classroom, those regional styles and more get incorporated. “I want people to have fun, I want them to feel good when they leave,” said Merritt, who started belly dancing almost 20 years ago, and is a member of central Iowa-based Mirage Middle Eastern Dance Troupe. “I want people to see the beauty of this style of dance.” Each session, classes run for six weeks, and typically attract anywhere from four to nine students each night. This year, the first session ran from March 21 to April 25, and the second one is already underway, running from May 16 to June 20. For Ames residents, participation is $37. The price for non-residents is $52. While the idea of belly dancing can often be misunderstood as sexual in nature within American culture, in Merritt’s class, it is taught as an empowering dance form, with roots tracing back to performances by women in celebration of other women. Plus, the non-impact movements like undulations, twists and slides build core strength, muscle group isolation and help relieve stress. “I like communicating positive body image, I like sharing with people the different cultures,” Merritt said. “It is based around the idea of creating a community. “I think everybody can learn it. It is challenging, absolutely. It
BY CAITLIN WARE GateHouse Iowa
takes some serious core isolation, it’s called belly dance because it all originates from your core. But I have not met a single person who cannot do (it).” A sense of community is what helped attract long-time attendee and Ogden resident Nicki Hayes to class in the first place and kept her coming back. Hayes got her start in belly dancing after first giving it a try with a friend as something fun to do, and has attended belly dancing classes offered through the city of Ames on and off for 18 years. “It’s fun, it’s good exercise (and) I like the community,” Hayes said. “Any shape can do this, any fitness level.”
FACETS | JUNE 2018 | 9
on the move
10 | FACETS | JUNE 2018
Maria MuĂąoz, of Ames, poses with her Harley-Davidson Softail outside of Zylstra Harley-Davidson, 1930 E. 13th St. Photo by Grayson Schmidt/Ames Tribune
on the move
Ames woman breaking down biker stigmas M
aria Muñoz revels in proving the stereotypes wrong. With two motorcycles and almost 15 years of riding experience, Muñoz will tell you that bikes are certainly not a boys-only club. “My advice to women is to just go for it,” Muñoz said. “Stand up for what you believe, be independent, and just do it.” Growing up in Puerto Rico, Muñoz — now an Ames resident — said that she was constantly trying to fit in with “the boys” by riding three-wheelers (trikes), go-karts and mopeds. Over 15 years after arriving in the U.S. to attend Iowa State University, Muñoz finally decided that it was time for her to get her license and buy her own bike. She started with a Harley-Davidson 1200 Sportster, before trading that one in for a Harley Softail, which she owns to this day, and then a Harley Street Glide. “It’s kind of hard to just tell a guy, ‘Hey would you take me for a ride (on your motorcycle)?’ So I kind of decided to do it on my own and be independent,” Muñoz said. “I’ve been here by myself with my family still in Puerto Rico, so that independence tends to hang on to me.” But Muñoz is the first to admit that being one of the only women in that initial motorcycle class in 2004 was a bit intimidating and that she had to fight that stigma of a “boys-only” club. “A lot of guys are like, ‘You shouldn’t even be riding’ and ‘You’re a woman’ and this and that, but you just have to hold your own and do it,” Muñoz said. Since then, Muñoz said she is happy to see what she perceives as an increase in the number of women riders. Though she would still like to see more women riders, Muñoz said that groups like Women on Wheels, Girl Power and Women Riders Now are encouraging more women to not only ride motorcycles but be confident in doing so. “Once you jump in and learn the ropes, once you’re on that motorcycle, it just gives you a whole different attitude,” Muñoz said. “I don’t know what it is about those two wheels, and those pipes roaring, and the wind, and the road, but it’s just a huge feeling of independence and freedom.” And after fighting the stigma of women riders, Muñoz said she also has to fight the antiquated stigma of motorcycle riders in general. “(Older generations think) that we are a bunch of losers,” Muñoz said. “Maybe it’s because bikes had a bad reputation way back with biker gangs … nowadays its so wrong because you see everyone riding — lawyers, doctors, people with jobs like you and me.” In addition to working for the U.S. Department of Agriculture, Muñoz also has a part-time job in the motor clothes
department of Zylstra Harley-Davidson in Ames, where she said she enjoys working and interacting with other women who share her passion for motorcycles. And Muñoz said being able to watch the mechanics at the shop has allowed her to learn even more about motorcycles to the point where she can do most of the maintenance on bikes by herself, and offer up her knowledge to friends. “I’m always listening to the guys (at Zylstra) to learn from them and get insight into the new models,” Muñoz said. If it was up to Muñoz, she would ride her motorcycle to work and around town all year, but given the Iowa winters, she said that is not possible for a good percentage of the year. So instead she waits through the Iowa winter every year, with her bikes stowed away, just waiting for the chance to get out on the open road. “I need that wind-therapy; (riding) is almost like a psychologist,” Muñoz said.
BY GRAYSON SCHMIDT GateHouse Iowa
FACETS | JUNE 2018 | 11
12 | FACETS | JUNE 2018
FACETS | JUNE 2018 | 13
on the move
14 | FACETS | JUNE 2018
Paula Brown poses by her Jeep when she first purchased it. Contributed photo
on the move
Iowa Jeep Club appears at the Iowa State Fair. Contributed photo
Brown’s four-wheeling hobby combines love of outdoors, time with family and friends
O
ver a decade ago, Paula Brown discovered a hobby that lets her enjoy the outdoors and spend time with her family and friends in a unique way — four-wheeling. It all started when Paula and her husband Ken bought a salvaged 1997 Jeep and refurbished it. They got hooked on four-wheeling and co-founded the Iowa Jeep Club in 2011. Brown is the branch manager of Great Western Bank in Story City, but when she’s not at work, one of the things she loves to do is take the top off her Jeep and even do a little off-roading. The group Brown helped start is a family-oriented, statewide Jeep club with monthly meetings and additional gatherings throughout the year. It’s not Jeep exclusive and all 4×4s are accepted for membership. “We travel to Colorado and can go off-roading in the mountains,” Brown said. “It’s pretty daring moving around on narrow trails and mountain sides there.” Iowa doesn’t have public lands that permit off-roading, but Iowa Jeep Club members enjoy various terrains and
BY RONNA LAWLESS GateHouse Iowa
obstacles on private land, such as a farm near Oskaloosa that provides the opportunity to maneuver through and around rocks, hills, crevices and logs. “It’s a lot of fun. It’s really the most fun you can have at 5 miles per hour,” Brown said. Recently, the Iowa Jeep Club partnered with the ATV off-road park on the southeast corner of Cambridge, and now has a course and obstacles set up permanently there. “It’s our new, permanent home. The ATV and dirt bike drivers get to use the course, too,” Brown said, “so it’s really a win-win for everybody.” Members of the Iowa Jeep Club get together regularly for camping, picnics and cookouts. “We do a lot of events and a lot of parades,” Brown said. “We do an annual Jeep ride across Iowa and the Iowa Jeep Show. We help with a variety of fundraisers too.” For example, when Sportsmen’s Warehouse was holding a leukemia fundraiser, JEEP, page 16 FACETS | JUNE 2018 | 15
on the move
Paula and Ken Brown pose on the trails in the mountains of Colorado. Contributed photo JEEP continued from page 15
Iowa Jeep Club had their vehicles in the parking lot to help bring attention to the charity event. The members also participate in several car shows, like Story City’s annual Touch a Truck event and the car show at Scandinavian Days. Recent fundraisers have benefited Iowa Food Pantry, Puppy Jake Foundation, Blank Children’s Hospital, Wounded Warriors and Story County Freedom Flight. Safety is key for those who participate in four-wheeling, and the Iowa Jeep Club has rules in place to make sure that remains paramount. For example, vehicles must have a first-aid kit, a fire extinguisher, a roll bar, seat belts and tow strap. Having winches and CB radios is encouraged. The 4x4s must be in sound working condition. Also, no alcohol is allowed on the trails and drivers must be sober. 16 | FACETS | JUNE 2018
“It’s a family club, so we want everyone to be safe,” Brown said. The Browns’ 9- and 12-year-old grandkids love to ride in the Jeep with their grandparents, but so far, the kids haven’t been off-roading. That’s bound to change this year or next. Involving family is one of the main purposes of the club, Brown said. “The main thing is that we’re
all about doing things as a family and as a group and being outdoors,” she said. “It’s all about having fun, building friendships and camaraderie.” For more information about the Iowa Jeep Club, visit the group’s website at www.iowajeepclub.com or its Facebook page, “Iowa Jeep Club Events,” or group, “Iowa Jeep Club.”
savor
Steamed Corn on the Grill. Photo by Jennifer Chase/Washington Post, Food styling by Lisa Cherkasky/Washington Post
Steaming corn on the grill gives you the best of both worlds T he problem with many grilled corn recipes is they assume a cook’s attention is focused solely on those ears. Unless you’re just having corn for dinner, however, most backyard barbecuers are multitaskers, keeping a watchful eye on ribs, burgers, sausages and more. This technique for cooking corn on the grill is forgiving. It produces sweet, plump ears even when you happen to forget about them while attending to other foods. Just as important to busy cooks: There’s no need to soak the ears for 30 minutes before throwing them on the grill. Serve with butter. STEAMED CORN ON THE GRILL 8-12 servings From Washington Post Food writer Tim Carman. Ingredients 16 to 24 ice cubes 8 to 12 ears fresh corn, shucked
BY TIM CARMAN Washington Post
Steps Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (about 450 degrees). If using a charcoal grill, use a metal chimney to prepare your charcoal or wood briquettes; once the charcoal is gray and glowing red, distribute the briquettes evenly under the cooking area. The grill should be ready when you can place your hand about 6 inches over the grates for 3 to 4 seconds without pulling it away. Meanwhile, wrap 2 ice cubes with each ear of corn in heavy-duty aluminum foil. Place the foil bundles on the grill; close the lid and cook/steam for 20 to 25 minutes. When you peek inside the foil, the ice will have melted and the corn kernels should look moist and a bit enlarged. Discard the foil and place the steamed ears of corn directly on the grill grate. Close the lid and cook, using tongs to rotate the ears a quarter-turn every 2 minutes, until they pick up your desired color and smokiness. (We like them with some darkened kernels.) Serve warm. FACETS | JUNE 2018 | 17
savor
Cookout Burger and Hot Dog Buns. Photo by Deb Lindsey/Washington Post
This one recipe makes two of the best cookout buns around BY CATHY BARROW Special to the Washington Post
H
omemade buns change the cookout game. When I make the effort to serve grass-fed beef, artisanal sausages or even a noble carrot, I want the bun to be of the same quality. So, when I am asked to bring something to an outdoor gathering, I bring the buns - and I'm the hero of the potluck. What led me to this? There is no more egregious supermarket gambit than the inequitable packaging of hot dogs and hot dog buns - you know, more of one than the other. For years I overcompensated, which meant there were sure to be slightly stale, 18 | FACETS | JUNE 2018
squished, leftover buns in the far recesses of my freezer. Eventually I learned to make my own. The accompanying recipe makes a dozen hot dog buns or a dozen burger buns or a mix of the two, matching the needs of the group and the menu. (What a concept!) It takes only a couple of hours from start to finish, and most of that time is waiting for the dough to rise. Even some accomplished cooks balk at the idea of working with yeast. For consistent results and less worry, I start with a leg up by mixing a "sponge" of dried yeast, warm water, a small amount of sugar and flour in a big bowl. It will bubble happily, and in a just a few minutes this foamy, enthusiastic head
savor start will provide the boost that yields a dependably quick, successful rise. I use SAF brand instant yeast, found at some kitchen stores, Whole Foods Markets and online. It is dependable and reasonably priced. Active dry yeast, the grocery store packet, can be used instead of instant, but the latter has become more popular in recent years as it can be added without first dissolving it in water. Still, I opt for the sponge approach for the oomph it adds. (Rapid-rise yeast is different from instant and active and will not work in this recipe.) Then, more flour, plus eggs, honey and butter are added to form a dough that can be kneaded by machine or by hand. It makes for a light workout, just a gentle rocking and folding motion, to bring out the dough's silky, bouncy, charming qualities. Because this dough is so springy, avoid over-proofing and either set aside the time to make and bake the buns (about 2 hours total) or refrigerate the dough at this stage and come back to form, proof and bake them around an hour before serving. Forming the buns is easy enough, but I always start with deflating the dough by pressing across the surface as though I am playing the piano - ridding it of bubbles that can make troublesome air pockets in the middle of a tight, fine crumb. For burger buns, after portioning the dough, I roll compact balls and firmly press each one into a hockey puck shape. This shape, I have learned, will rise to make your classic domed bun with a flat bottom. To make hot dog buns, I roll up rectangles of dough like a cigar, tucking in the pointy ends. Initially, I tried baking these buns a few inches apart on a baking sheet, just as with the burger buns, but they were annoyingly inconsistent, bending this way and that. After one batch, my husband asked whether the long rolls were supposed to look like potatoes. Undaunted, I lined up two rows of formed dough portions across the width of a baking sheet and baked up a dozen gloriously burnished, straight-as-an-arrow, pull-apart hot dog buns. I often brush breads with butter before baking for a glossy finish that isn't crackly, yet still soft. When a topping of seeds is involved, a brush of beaten egg white is the better choice. A simple swipe and the seeds adhere through baking, splitting and even grilling. Seeds are a matter of taste; I'm a fan. I tried toasted sesame, poppy, and then hit on an everything-bagel spice blend as a great choice for buns that will hold chicken sausages and carrot dogs, especially. This afternoon baking project has a satisfying result - perfectly pillowy buns that are good for toasting and grilling and taking on all manner of condiments. Definitely a match for the good things you put inside them. COOKOUT BURGER AND HOT DOG BUNS 12 servings Sweet, chewy, soft and generously portioned, these buns are ready to be served as is, or grilled or toasted. The directions are written for a stand mixer fitted with a doughhook attachment, but this dough can be stirred and kneaded all by hand. A kitchen scale is handy for portioning the dough, and an instant-read thermometer is useful for checking the doneness of buns. MAKE AHEAD: The dough needs to rise twice; first, for 1 hour, or it can be made a day in advance and held in the refrigerator, where it will rise slowly. The second time, the shaped buns need to rise for 45 minutes. The buns are best when freshly made, but they can keep for a day or two, in a container at room temperature.
Baked buns may be wrapped individually and frozen for up to 1 month; defrost in the refrigerator overnight and use promptly. SAF-Instant yeast is available at some gourmet kitchen stores, at some Whole Foods Markets and through various online purveyors. From cookbook author Cathy Barrow. Ingredients n For the sponge 3 3/4 teaspoons instant dry yeast (see headnote) 1 teaspoon sugar 1 tablespoon flour 1 1/4 cups warm water (about 110 degrees) n For the dough 5 1/4 cups (630 grams) flour, plus more as needed 2 large eggs, 1 whole and 1 separated into yolk and white (lightly beat the whole egg with the 1 yolk; reserve the remaining white for brushing) 1/4 cup (85 grams) honey 1 1/2 teaspoons kosher salt 3 tablespoons unsalted butter, cubed, at room temperature About 2 teaspoons (total) toasted sesame seeds, poppy seeds, and/or Everything Spice mix (optional) Steps FOR THE SPONGE: Rinse the bowl of a stand mixer with warm water (to warm it up). Add the yeast, sugar, flour and the 1 1/4 cups of warm water; stir gently and cover with plastic wrap. Let the mixture sit for about 10 minutes; it should bubble and foam. If there BUNS, page 20
FACETS | JUNE 2018 | 19
savor BUNS continued from page 19
filling, toasting or grilling.
is no visible reaction, dispose of the sponge and start again with fresh yeast.
TO MAKE 12 HOT DOG BUNS: Line a baking sheet with parchment paper. Lightly flour the counter and tip the dough out of the bowl, gently deflating it. Divide the dough into 12 equal portions (95 grams each). Flatten and deflate each portion into a rectangle about 5 by 4 inches. Starting at a 5-inch edge, tightly roll the dough into a cigar shape. About 1 inch from the far edge, tuck in the sides, as though you were wrapping a package. Pinch the edges, ends and seams together forcefully, then roll the cigar shape under two palms to form an even cylinder, trying not to create ends that are too pointed. Check the seams, pinching them tightly again, as needed, and place the bun, seam side down on the baking sheet. Repeat with the remaining portions of dough, forming two rows each with 6 buns evenly spaced across the width of the baking sheet. Cover with a clean kitchen towel and let them rise for another 45 minutes. They will almost touch each other once they've risen and will touch as they bake. Preheat the oven to 375 degrees. Brush the surface of the buns with the reserved egg white. Sprinkle sesame seeds, poppy seeds or Everything Spice mix over some or all of them, if using. Transfer to the oven and bake (middle rack) for 20 to 25 minutes, until quite deeply browned, rotating the sheet from front to back halfway through. An instant-read thermometer inserted from the side into the center of a bun should register 190 degrees. Cool the buns on a wire rack. Slice before filling, toasting or grilling.
FOR THE DOUGH: Grease a large bowl with cooking oil spray or by brushing its interior with vegetable oil. Add the flour, the beaten egg yolks and white, honey and salt to the yeasty sponge. Use the dough-hook attachment; knead on medium speed for 2 to 3 minutes, until smooth. Add the butter pieces and continue to knead for another 2 to 3 minutes, until the texture becomes bouncy, silky and soft and the butter is all incorporated. Scoop out the dough, give it four or five kneads on the counter, and then tip it into the greased bowl, turning the dough to coat it all over. Cover the bowl with plastic wrap and move it to a warm, draft-free spot to rest for 1 hour, or until the dough has doubled in bulk. Alternatively, the dough may be covered and refrigerated overnight and brought back to room temperature for 30 minutes before proceeding with the recipe. To make 12 burger buns, line two baking sheets with parchment paper. Lightly flour the counter and tip the dough out of the bowl onto the counter. Gently deflate the dough. Divide the dough into 12 equal portions (they will weigh about 95 grams each). Flatten each portion firmly, deflating the dough further, forming a disk that is 2 1/2 to 3 inches in diameter. Gather the edges of the disk and pinch them together at the center to form a ball, then place the ball seam side down on the counter. Use the palm of your hand on the top to lightly roll the dough ball around, forming a tight exterior. Check the bottom of the bun to make sure the seam is tight, pinching it again if there is a gap, and place it seam side down on the baking sheet. Repeat with the remaining portions of dough. Each baking sheet will hold 6 burger buns. Once the balls have been formed, firmly press down on each one to flatten it into a bun shape about 4 inches in diameter. Cover with a clean kitchen towel and let them rise for no more than 45 minutes. Do not allow them to rise beyond this time, or they will over-proof. Preheat the oven to 375 degrees. Position racks in the upper and lower thirds of the oven to accommodate two baking sheets, as needed. Brush the surface of each ball with the reserved beaten egg white. Sprinkle sesame seeds, poppy seeds or Everything Spice mix over some or all of them, if using. Transfer the baking sheets to the oven; bake for 15 to 20 minutes, until quite deeply browned, rotating the baking sheets from top to bottom and front to back halfway through. An instant-read thermometer inserted into the center of a bun should register 190 degrees. Cool the buns on a wire rack. Slice before 20 | FACETS | JUNE 2018
Mixed-berry galette makes dessert easy as pie
A
galette is essentially a rustic, open-faced seasonal fruit pie - and it is inherently better for you than a typical double-crust fruit pie because it involves a single layer of pastry that envelopes the fruit. This recipe takes the health of it a step further with tender whole-grain pastry flour and olive oil in the crust. The fruit is lightly sweetened with honey and given a deep, jammy flavor dimension with a splash of balsamic vinegar. Serves 6. MAKE AHEAD: The galette dough needs to be refrigerated for at least 1 hour, and up to 2 days in advance. From nutritionist and cookbook author Ellie Krieger. Ingredients 1 cup whole-wheat pastry flour 1/8 teaspoon salt 1 tablespoon olive oil 1/4 cup honey, or more as needed 4 tablespoons (1/2 stick) cold, unsalted butter, cut into small pieces 3 tablespoons ice water 4 cups mixed berries, cut as needed (strawberries, blueberries, raspberries, blackberries) 1 tablespoon balsamic vinegar 2 tablespoons cornstarch Steps Combine the flour and salt in a food processor; pulse to blend. Stop to drizzle in the oil and 1 tablespoon of the honey, then add the butter and pulse, about 12 times, until the butter is the size of small pebbles. Add the ice water; pulse 3 to 5 times,
just until incorporated. Lay one large piece of wax paper or parchment paper on the counter. Transfer the dough there, then cover with a second piece of paper. Roll (on top of the paper) to create a 9-inch round of dough that is even in thickness. Slide the papered dough onto a baking sheet and refrigerate for at least 1 hour and up to 2 days in advance. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner. Combine the berries with the remaining 3 tablespoons of honey (or more as needed, depending on the sweetness of the berries) and the vinegar in a mixing bowl. Sprinkle with the cornstarch and toss until evenly coated. Carefully remove and discard the top piece of wax paper or parchment from the chilled round of dough. Carefully invert the dough onto the prepared baking sheet, then remove the remaining piece of paper (stuck to the dough). If the dough cracks, use your fingers to patch it up. Mound the berry mixture at the center of the dough round, leaving a 2-inch margin around the edges. Fold that border of dough toward the center of the filling; it will cover the filling only partially and does not need to be even all the way around. Bake (middle rack) for 10 minutes, and then reduce the oven temperature to 350 degrees. Bake for an additional 30 minutes, until the berries are tender and the crust is golden brown. Cool completely on the baking sheet before cutting into wedges.
savor BY ELLIE KRIEGER Special to the Washington Post
Mixed-Berry Galette. Photo by Deb Lindsey/Washington Post
FACETS | JUNE 2018 | 21
savor
Crispy cauliflower ateaks with ginger scallion sauce. Photo by Deb Lindsey/ Washington Post
22 | FACETS | JUNE 2018
Every steak needs a good sauce. Even a cauliflower steak.
T
he last time I made cauliflower “steaks,” I was playing with the chicken-fried idea and I served them with a miso-mushroom gravy. This time, my approach is lighter and brighter. In this recipe by Jodi Moreno in “More With Less” (Roost Books, 2018), they’re coated in a chickpea-flour batter, pan-fried and served with a chunky, sharp sauce made from thinly sliced scallions, grated ginger, sesame oil and lime juice. The only trick to cauliflower steaks, by the way, is in the cutting. It’s hard to know just how many steaks you’ll get out of a head, because at a certain stage of the slicing you’re out of stem, which means that the florets no longer hold together. No worry. There’s enough batter for you to fry up all the stray bits, too. CRISPY CAULIFLOWER STEAKS WITH GINGER SCALLION SAUCE 4 to 6 servings, Healthy MAKE AHEAD: The sauce can be refrigerated for up to 3 days. Adapted from “More With Less: Whole Food Cooking Made Irresistibly Simple,” by Jodi Moreno (Roost Books, 2018). Ingredients For the sauce 1 teaspoon peeled, grated fresh ginger root 6 scallions, trimmed and thinly sliced 1 jalapeño or mild green chile pepper, stemmed, seeded and thinly sliced 1 tablespoon fresh lime juice 1 teaspoon toasted sesame oil 1 teaspoon honey 1/4 teaspoon sea salt, or more as needed For the cauliflower 1 large head cauliflower 1 cup chickpea flour 1 cup water 1 teaspoon garlic powder (granulated garlic) 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 3 tablespoons grapeseed, sunflower or other vegetable oil
savor BY JOE YONAN Washington Post
and any brown stem off the bottom of the cauliflower. Place the cauliflower on a cutting board, stem side down. To create steaks, you’ll be starting in the middle and working your way outward. Cut the cauliflower down the center, then cut each half into 1/2-inch-thick slices, starting from the cut side and working toward the outer edge, repeating until the steaks no longer hold together. You should end up with 3 or 4 whole steaks. Break up the remaining pieces into florets. Whisk together the chickpea flour, water, garlic powder, salt and pepper in a wide, shallow bowl. Line a plate with paper towels. Heat 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium heat. Once the oil shimmers, dip a few of the steaks into the batter and turn to coat evenly. Transfer them to the pan; cook for 3 to 5 minutes on each side, until golden brown and crisped. Transfer to the lined plate. Repeat with any remaining steaks. Add the remaining tablespoon of oil to the skillet. Toss all the remaining florets into the batter so they are well coated, then transfer them to the pan and fry, turning every 2 minutes or so, until golden brown and crisped. Restir the sauce; taste and add more salt, as needed. Serve the cauliflower steaks warm, with spoonfuls of the sauce on top.
Steps For the sauce: Stir together the ginger, scallions, jalapeño or mild green chile pepper, lime juice, toasted sesame oil, honey and salt in a medium bowl. The yield is 2/3 cup. For the cauliflower: Trim and discard the green leaves FACETS | JUNE 2018 | 23
24 | FACETS | JUNE 2018