tag:blogger.com,1999:blog-68625672310966175812024-03-19T07:32:08.902-04:00Cooking With Macintosh...Bonk Appétit!Cooking in a Brooklyn apartment with the help of a clumsy Siamese cat.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-6862567231096617581.post-26362529331024818702011-03-30T21:49:00.000-04:002011-03-30T21:49:14.982-04:00Strawberry mole barbecue sauce - like a bossStrong, spicy, overtones of chocolate, with strawberry flavors before the heat kicks in.<br />
<br />
Yields about 1/2-2/3 cup sauce:<br />
<br />
1/3 cup apple cider vinegar<br />
3 Tbs mustard (not yellow. Seriously, use something that will put hair on your chest.)<br />
1 jalapeño, finely chopped (keep the seeds. See above.)<br />
1/3 cup tomato sauce<br />
2 Tbs molasses<br />
1 Tbs brown sugar<br />
4 strawberries, finely chopped<br />
3 Tbs mole poblano paste<br />
<br />
Nothing too special on prep for this. Just mix everything up in a saucepan, heat on medium-low heat until it is near boiling, stirring constantly. Allow the sauce to come to a very low boil, then remove from heat. Let sit for several hours or overnight. Pour through a fine mesh screen or cheesecloth, making sure to press out as much liquid as possible. Save the pulp for flavoring tofu dishes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6u_OkQrX7Ic1BauRo8Z5xb9s-ElHaCIXnzkAla95Sn21DuuFB5YGs9ZPw6bnA5X8Z9hIOOsUHPRCgJByM41K4YvRn5pxnsCkeJIb8QmxDlhtv3rAQhJ4wLaWJslIcwz4Mef6TmaBggiNP/s1600/fud+011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6u_OkQrX7Ic1BauRo8Z5xb9s-ElHaCIXnzkAla95Sn21DuuFB5YGs9ZPw6bnA5X8Z9hIOOsUHPRCgJByM41K4YvRn5pxnsCkeJIb8QmxDlhtv3rAQhJ4wLaWJslIcwz4Mef6TmaBggiNP/s400/fud+011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauce over pan-fried tofu and red swiss chard with red peppers blanched with garlic and jalapeño </td></tr>
</tbody></table>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1tag:blogger.com,1999:blog-6862567231096617581.post-90092096947857380812011-03-30T21:24:00.000-04:002011-03-30T21:24:40.711-04:00Rye with coffee, chocolate, and molassesA hearty, rich bread - deep brown with all flavors coming through nicely.<br />
<br />
For 3 medium loaves:<br />
<br />
1 cup rye flour<br />
6 cups all-purpose or high-gluten flour<br />
3 cups lukewarm water<br />
2 tsp Turkish ground coffee or instant espresso powder (add an extra teaspoon for extra machismo)<br />
1 Tbs dark brown sugar<br />
2 Tbs robust molasses<br />
2 Tbs cocoa powder or finely shaved dark chocolate<br />
1.5 Tbs active dry yeast (2 packets quick rise)<br />
<br />
Mix the flours and yeast together in a large bowl. Whisk in the coffee and chocolate. Make a well in the dry ingredients and add the water, molasses, and brown sugar. Mix with a wooden spoon until the dry ingredients are all incorporated, turn out onto a floured work space and knead for 10 minutes until the dough is smooth and elastic. Let rise in a covered 6-quart container for several hours. The dough can then be refrigerated for up to 10 days. <br />
<br />
When ready to bake, cut off a third of the dough and shape quickly into a round, using as little flour as needed to keep the dough from sticking to your hands. Let the dough sit for at least 45 minutes, longer if it has been refrigerated so that it comes to room temperature. <br />
<br />
Preheat the oven to 450 degrees. If you want a crustier loaf, put a cast iron or oven-safe dish in the oven when preheating and add 1/2 cup ice for steam when you put the loaf in. Slash the loaf and transfer to the oven. Bake for 15 minutes at 450, then turn the oven down to 400 and bake for an additional 25-35 minutes, until the crust is a rich brown.<br />
<br />
The great thing about this bread is that you can play a lot with the flavorings. Different types of coffee, chocolate, and molasses will all add to the bread's flavor. Play with the amount of coffee and chocolate for lighter or richer flavors. Use instant espresso or typical espresso blends for a typical coffee flavor, or experiment with more unique and exotic coffees. Play with the bake time and temperature - this bread can take a longer bake time if you add ice to a dish in the first 15 minutes of baking. If you don't use the dough all at once, the flavors will change as the dough sits in the fridge, with an almost sourdough undertone developing after 4-6 days.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguoFW59okU_GOWrB4XqBzTq6ET6xM9ocCBSEjF1rTu4_VJ8vEHXlPLpTlurcwheqix8DrhEdkSHjTCti-mvuFIWec5Jn8efiFaYw5zf2wjXIS8j7sHXOcxN-ZrumAEZC_DV4IoPrme51V/s1600/fud+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguoFW59okU_GOWrB4XqBzTq6ET6xM9ocCBSEjF1rTu4_VJ8vEHXlPLpTlurcwheqix8DrhEdkSHjTCti-mvuFIWec5Jn8efiFaYw5zf2wjXIS8j7sHXOcxN-ZrumAEZC_DV4IoPrme51V/s640/fud+001.JPG" width="640" /></a></div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-70193242682413022642011-03-13T20:43:00.000-04:002011-03-13T20:43:12.861-04:00Just some breads<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2aQL5l15AauW2Aq1D51MjQbCDtatb-BGKp9m_zQMwzdYXWLzEFfLO5-8NfU03n-cGnf1k_95e3EHFcD3KXNeb0rhGQfH61-2Q2ZgqovPvRQDSSeulncpGvvrJi5QlpT1WTiO_7pCDVle/s1600/IMG_4503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2aQL5l15AauW2Aq1D51MjQbCDtatb-BGKp9m_zQMwzdYXWLzEFfLO5-8NfU03n-cGnf1k_95e3EHFcD3KXNeb0rhGQfH61-2Q2ZgqovPvRQDSSeulncpGvvrJi5QlpT1WTiO_7pCDVle/s640/IMG_4503.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">20% wheat</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8v3GKlbq4cRPeT33YNK62-YaNEJOqvfDk8KueZbpJwlhm10uCySornX2j0ZqAEAsigOAlnaTYVRGwjyHGpDN6WskxQGxoayGHLBLbem79BoCh6KEaVXmJY1q_msX-CEdznxuu5c44iyK/s1600/IMG_4511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8v3GKlbq4cRPeT33YNK62-YaNEJOqvfDk8KueZbpJwlhm10uCySornX2j0ZqAEAsigOAlnaTYVRGwjyHGpDN6WskxQGxoayGHLBLbem79BoCh6KEaVXmJY1q_msX-CEdznxuu5c44iyK/s640/IMG_4511.JPG" width="358" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">High gluten</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLmxweE53R3LKMB4VFv-nRn2zNJQ8dz41Tq6GnLL8iOHj9nMBzBRMWU1-5GE30JizNqqMSXJV-z8eGiNW5KGAt411QnboXbo6zI7oX7HZ_zwUH69JDXLgZoHccbUy7qscQ6rlW4Uaj9cr/s1600/IMG_4516.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLmxweE53R3LKMB4VFv-nRn2zNJQ8dz41Tq6GnLL8iOHj9nMBzBRMWU1-5GE30JizNqqMSXJV-z8eGiNW5KGAt411QnboXbo6zI7oX7HZ_zwUH69JDXLgZoHccbUy7qscQ6rlW4Uaj9cr/s640/IMG_4516.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thyme infused</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-66355620594866469082011-03-13T20:39:00.000-04:002011-03-13T20:39:46.571-04:00Barbeque Tofu Sandwiches<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></div><br />
Small, savory, filling. The sauce is nice and tangy with a hint of heat. I used homemade rolls which added a nice flavor.<br />
<div><br />
</div><div>Makes 6-8 sandwiches</div><div><br />
</div><div>1 package, extra firm tofu</div><div>1 cup apple cider vinegar</div><div>2/3 cup tomato sauce</div><div>1/4 cup mustard</div><div>1.5 Tbs robust molasses </div><div>2 Tbs dark brown sugar</div><div>1 tsp hot sauce (More to taste. A lot more to prove your wo/manliness)</div><div>Salt and pepper to taste</div><div>Mustard, greens, onion to garnish</div><div><br />
</div><div>Press the tofu for 2+ hours, getting as much liquid as possible out of the block. Slice into 1/4 inch strips.</div><div><br />
</div><div>Mix the vinegar, tomato sauce, mustard, sugar, molasses, hot sauce, salt and pepper in a sauce pan. Heat over medium heat for 10 minutes, until the sauce begins to thicken. Remove from heat.</div><div><br />
</div><div>Transfer about 1 cup of the sauce to an oven dish and add the tofu. Add more sauce to cover if needed. Bake at 400 degrees for 20 minutes.</div><div><br />
</div><div>Add the tofu and sauce from the oven dish to the sauce pan and cook over low heat for 20 minutes.<br />
<br />
Eat.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVWnsfn-dEm0_i1gQphIY55hw0tluqQKcN8b6xnNiiA4JNTCDObrjWtsXsI7PFGsrFVgkzNZVRP9QiuPtUkwWVs5LxNE2dgW4_QLzBV7hs1VkS8uIDT8aCjnQNWrCyhcxG-OAaE4Bnmfy/s1600/IMG_4518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVWnsfn-dEm0_i1gQphIY55hw0tluqQKcN8b6xnNiiA4JNTCDObrjWtsXsI7PFGsrFVgkzNZVRP9QiuPtUkwWVs5LxNE2dgW4_QLzBV7hs1VkS8uIDT8aCjnQNWrCyhcxG-OAaE4Bnmfy/s400/IMG_4518.JPG" width="400" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-15612381447376023292011-03-04T23:12:00.001-05:002011-03-04T23:22:11.178-05:00Unfiltered Ginger BeerThis was my first, albeit small, step into home brewing. The goal: a basic ginger beer (think Canadian Dry with gingery chutzpah.) Rather than use some commercial soda extract or concentrate, I decided to make a simple ginger-infused syrup and work from there. After a lot of research into home soda making, this was the result:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UNroZqSFSYzvKFPhXkB1K3xE_sgS_5D6isunqg0QNZMrBaOEB8bDunyTRxFpxRNFdv_Wjdnkyftxl89LwndtpwGLa5PYRUu-L8t-cyaRhLOa736eLw9tbdc3mbGUFp9Y4w4Z-DGUb2Pw/s1600/IMG_4515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UNroZqSFSYzvKFPhXkB1K3xE_sgS_5D6isunqg0QNZMrBaOEB8bDunyTRxFpxRNFdv_Wjdnkyftxl89LwndtpwGLa5PYRUu-L8t-cyaRhLOa736eLw9tbdc3mbGUFp9Y4w4Z-DGUb2Pw/s640/IMG_4515.JPG" width="356" /></a></div><br />
<br />
<u>Recipe</u>:<br />
<br />
1.5 cups dark brown sugar<br />
.5 cup granulated sugar<br />
7-9 inches ginger<br />
1-3 limes<br />
64 oz. water<br />
3/16 tsp active yeast<br />
<br />
microplane grater/zester<br />
fine mesh strainer<br />
large boiling pot<br />
thermometer<br />
bottle(s) capable of holding contents under pressure<br />
<br />
Peel the ginger root and start in on it with the microplane. I used a full 7 inch piece for this 64 oz. batch, but more or less can be used to taste. Make sure to collect all the liquid and pulp that is produced. <br />
<br />
Mix 24 oz. water with the brown sugar and dissolve over medium-low heat, stirring constantly. Once the sugar is dissolved, add the ginger. An easy way to ensure that none of the ginger goes to waste is to rinse the microplane with 8-16 oz. of water and add that to the pot.<br />
<br />
Add the granulated sugar and another 24 oz. water (subtracting any added from rinsing the microplane.) As the sugar dissolves, squeeze in the juice of the limes. 1 lime will add a subtle acidity to a 64 oz. batch. For an additional layer in the flavor, add the zest of the lime. Use more limes to taste. Stir constantly until the mixture reaches 150 degrees. Let the mixture sit over very low heat for about 10 minutes. Add the remaining water.<br />
<br />
Cool rapidly in an ice or cold water bath. Let the mixture sit, covered for several hours. Once the mixture has had time to sit and mellow, you can start bottling. Make sure that the bottles you are using are sanitized. Add the yeast to the mixture. Decant the mixture through the strainer into a bottling barrel or directly into the bottles. While this will remove the majority of the ginger root and any zest added, there will be ginger solids in the final product. After the bottles are sealed, place them in a dark area that is between 65-80 degrees.<br />
<br />
Thus begins the fermentation process. Because there is no airlock or mechanism to release the CO<span class="Apple-style-span" style="font-size: xx-small;">2</span> bi-product of the fermentation, the process needs to be retarded and eventually stopped through cooling. So, after about 48 hours, toss the bottles in the fridge! This provides enough time for the yeast to chew through enough sugar to produce adequate carbonation, but not enough time to develop noticeable amounts of alcohol. <br />
<br />
A couple of notes:<br />
<br />
<ul><li>Too much yeast, especially if it is generic active dry yeast, will create a bready flavor and excessive amounts of carbonation which can lead to exploding bottles and/or a very messy kitchen floor when the bottles are first opened.</li>
<li>You can add a variety of spices to the mixture prior to straining and bottling. Vanilla, cloves, bay leaf, or any other aromatic that will play well with the spicy ginger.</li>
<li>For this batch, I used a single 2 liter growler for bottling and slightly more yeast than is called for in the above recipe. </li>
<ul><li>Some recipes I found call for 1/8 tsp active yeast per 24 oz. liquid. This seemed a little high, so I went with 1/8 tsp active yeast per 32 oz. I lowered the yeast content in the recipe since the growler was...slightly over-carbonated...</li>
</ul></ul><div>Next steps:</div><div><ul><li>play with different sweeteners: honey and molasses come to mind</li>
<li>more complex flavoring: lower the sugar content and add spices. Maybe dramatically lower the sugar content and bottle with a touch of priming sugar.</li>
<li>not having 1/3 of my batch empty onto the kitchen floor, table, and counter. </li>
</ul></div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1tag:blogger.com,1999:blog-6862567231096617581.post-57548878335350649602011-01-29T13:31:00.002-05:002011-01-29T13:33:22.701-05:00UpdateAs you may have noticed, it has been about 2 months since the last installment of Cooking with Macintosh. This is largely due to my lack of inspiration for cooking and my interest in bread baking (which honestly has just been practicing with basic recipes over and over, so nothing to really blog about.) <br />
<br />
Now that the new year is underway, I'll try to post more regularly, even if it winds up being pictures of bread. Macintosh has also lost a lot of interest in my cooking, and rarely helps anymore (except to occasionally get right underfoot when i'm taking something out of the oven.) He has, however, been very interested in the bread making process. It is a constant battle to keep the cat away from rising dough or out of the kneading area.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-69741886119479677832010-11-14T00:32:00.000-05:002010-11-14T00:32:54.196-05:00BagelsFind me a person a who does not love bagels. You can't (unless they have a gluten or wheat allergy.) It's like trying to beat Prince and the Revolution in a game of basketball. There are great bagel shops in NYC, but there is nothing like a homemade bagel to start the day...or for lunch...or dinner...<br />
<br />
Bagel dough is drier than most bread doughs, with upwards of 6 or 7 cups of flour used. This creates the dense, chewy texture hallmarking great bagels. Some recipes call for a very high yeast content, which result in light, airy bagels more akin to those found in the bread section of the local grocery. However, I feel pretty strongly that a proper bagel needs to be dense and substantial.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOoi048kDJTgFMCDtnjUUVruO052_7Y6J8msFZrtUGoHmluo2K9DmdGyqXjuHLX4FOP8RicIo8nZgnAmONtpEeRHudBsEVy818q_ONGhD223gFpKBUJEeTtF34cN3r2RvS_GH2R7UzcUl/s1600/bagel+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOoi048kDJTgFMCDtnjUUVruO052_7Y6J8msFZrtUGoHmluo2K9DmdGyqXjuHLX4FOP8RicIo8nZgnAmONtpEeRHudBsEVy818q_ONGhD223gFpKBUJEeTtF34cN3r2RvS_GH2R7UzcUl/s400/bagel+1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plain bagels. Not perfectly pretty, but delicious.</td></tr>
</tbody></table><br />
The water used for poaching the bagels before baking should be sweetened. You can experiment with various sweeteners for different tastes, but basic sugar, malt, and molasses are the mainstays as they provide excellent flavoring and don't wind up costing so much as honey (the poaching water should have more sweetener added every few bagels, so this can wind up taking a large chunk out of the honey reserves.) <br />
<br />
<b>Basic Bagels</b><br />
<b><br />
</b><br />
6-7 cups <i>all-purpose flour</i><br />
1 Tbsp <i>salt</i><br />
1 packet <i>active rapid-rise yeast</i><br />
2 Tbsp <i>honey</i><br />
1 Tbsp <i>butter (very soft or melted and cooled) (substitute vegetable oil if desired)</i><br />
2 1/3 cup <i>warm water</i><br />
<i><br />
</i><br />
extra <i>oil</i> for greasing a large bowl<br />
4+ Tbsp <i> sugar or malt</i> for poaching<br />
<br />
Mix the flour, salt and yeast in a large bowl. Make a well in the dry ingredients and add the water, butter/oil, and sugar. Mix to a dough, stirring in one direction to develop the gluten. Add water a tablespoon at a time so that the flour is completely incorporated.<br />
<br />
Once the dough is mixed, turn it out onto a lightly floured work surface and begin kneading. Kneading bagel dough takes time, at least a solid 10 minutes of steady work. The dough should be dry enough that you do not need to add more flour to keep it from sticking to the surface, so add flour as needed to make a nice dry dough. It should be very hard to work with by the time it is ready to rise. Form a ball with the dough and put it in a lightly oiled bowl, turning the ball so that it is evenly oiled all over.<br />
<br />
Cover the bowl and place in warm area. Let the dough rise until doubled in size, about 90 minutes. Punch the dough down and knead vigorously for a minute or two. A finger indentation in the dough should not spring back immediately. <br />
<br />
Divide the dough evenly into 14 or 15 pieces. There are a couple ways to form the bagels: form the dough into a ball and poke a finger through it to make the hole; or form the dough into a rope, bring the ends together, and pinch. I prefer the ball method personally, as I find that when I make pinched ropes, they tend to come undone in the poaching.<br />
<br />
After you have formed all the bagels, give the bottoms a quick brushing of oil or place them on a well greased tray. Let them sit, covered, for 10-20 minutes. While the bagels are sitting, bring a pot of water to a boil and preheat the oven to 500 degrees (you'll have about 10 minutes work ahead of you before we get to the baking, so if your oven heats quickly, save the preheating until later.)<br />
<br />
Add 2 Tbsp sugar/malt/molasses to the boiling water. Begin poaching the bagels, 2-3 at a time, for 60-90 seconds, turning once. The bagels will expand while being poached, so leave room in your pot to accommodate. Take the poached bagels and place them back on a sheet of parchment paper or the greased tray. <br />
<br />
I prefer to use a baking stone with a coating of corn meal to bake, but cookie sheets are just as effective. Bake the bagels for 12-15 minutes, until golden-brown on top. Transfer to a cooling rack. Enjoy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSh4wwcCjeH8o3ekcZSxhbx7CdFs2T4W1ia36Ym9GKhsewDWKQVJMPEzS_2w5kzQMaNLmrVj6eBPdEpUNR012RU2UPjmvJDQvwxFSjogpDvNR1I4fDCu_f119bBWhmDmL2P4lKU38O5gxp/s1600/bagel2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSh4wwcCjeH8o3ekcZSxhbx7CdFs2T4W1ia36Ym9GKhsewDWKQVJMPEzS_2w5kzQMaNLmrVj6eBPdEpUNR012RU2UPjmvJDQvwxFSjogpDvNR1I4fDCu_f119bBWhmDmL2P4lKU38O5gxp/s400/bagel2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonk appétit</td></tr>
</tbody></table>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com2tag:blogger.com,1999:blog-6862567231096617581.post-10301807944290827442010-10-28T18:05:00.001-04:002010-10-29T12:21:41.068-04:00Challah time!<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sweet, buttery, wonderful challah. There's not really a lot to say. </span></span></span><br />
<div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOkZIQtOKaLrCEXm4aJOjFKfI8H4gw1pu5axAq15FCE4BBrghMqcpMyd1WAnSxcfDRPJQe-KXe6qaa6txmHQ5oRo6_HMRdPEWckkUfP_nHIYSq-ThsEe6Ltc34m4Xl6fsZIWMbA3LF_ot/s1600/park+104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOkZIQtOKaLrCEXm4aJOjFKfI8H4gw1pu5axAq15FCE4BBrghMqcpMyd1WAnSxcfDRPJQe-KXe6qaa6txmHQ5oRo6_HMRdPEWckkUfP_nHIYSq-ThsEe6Ltc34m4Xl6fsZIWMbA3LF_ot/s400/park+104.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bonk appétite</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 1/2 cups flour (plus extra for if needed)</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2/3 cup warm water (plus extra if needed)</span></span></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 whole eggs + 1 yolk</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup butter, melted</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp sugar</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 cup honey</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp salt</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 packet active yeast</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp baking powder</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1-2 Tbs vegetable oil (for coating the bowl)</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix the flour, salt, and baking soda together in a large bowl and make a well. Pour 1/2 cup of the warm water into the well, add yeast and sugar. Mix thoroughly and try to incorporate as little flour as possible. Let sit for 5-10 minutes, or until foamy.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a small bowl whisk together the two whole eggs, butter, and honey. When the yeast has activated, add the egg mixture to the yeast mixture in the large bowl along with the rest of the water. Stir thoroughly and incorporate all the flour. Add extra flour or water as necessary to get a dough that is slightly moist, but that does not stick to your hands or table top. Knead the dough for 5-10 minutes or until indentations in the dough take several seconds to spring back. I found that challah dough takes very little kneading, this batch only took about 5 minutes, whereas most of my other bread doughs take a good 10 minutes of kneading. Turn the kneaded dough into a well oiled bowl, cover, and let rise in a warm place.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I have a very idiosyncratic way of handling the rising process with challah. My friend Laurel and I made challah often the summer after I graduated from college and this rising technique was recommended by her. Let the dough rise 3 times: first, for 30-45 minutes (a little under doubled in size) then punch down and re-knead briefly; second, again for 30-45 minutes, punch down and re-knead briefly; third, for 90+ minutes (until more than doubled in size).</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">After the dough has risen for a third time, turn out onto your work space, divide the dough into thirds and form the thirds into rounds. Now is a good time to preheat the oven to 375. Roll or press out the rounds so that they are relatively flat, then roll the flats into cylinders. Stretch and roll the cylinders into ropes 10-12 inches long. Let these sit for a few minutes while the oven finishes preheating. </span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a small bowl, whisk the egg yolk and some warm water together to make the wash.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Braid the ropes together. I've read that it is best to start from the middle, working out and that 5 twists is plenty, but as you can see from the picture, my braiding advice should be taken with a very large grain of salt. Once you have the loaf formed, brush the egg wash evenly onto the loaf, making sure to cover all the twists and corners. </span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bake for 30-35 minutes or until golden brown on top. You can try reapplying the wash to the loaf in the first 10-12 minutes of baking as the dough rises, though you might need to increase bake time depending on how quickly your oven recovers to 375. If you are using a baking stone, make sure to use plenty of corn meal as the wash may make the loaf stick. If you are using a baking sheet, grease it very well.</span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div><br />
</div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1tag:blogger.com,1999:blog-6862567231096617581.post-63475418378155217882010-10-24T13:27:00.000-04:002010-10-24T13:27:39.080-04:00Pizza DoughI love pizza as much as anyone. Maybe more. So it only made sense to try my hand at making pizza. I'm happy to say that it has been a successful venture marked by me berating myself for eating too much pizza in one sitting. The dough recipe is pretty standard and can be modified by adding a 1/4-1/2 cup wine or beer, 1-2 Tbs herbs (oregano or whatever else you have lying about that is savory), or changing the flour content to include some whole wheat (though I have found that this makes for a more difficult time in stretching the dough.)<br />
<br />
I have no doubt that my baking technique will leave practiced pizza makers aghast, but hey, I'm working without a peel and have a finicky oven. Also, I can't seem to find the pictures documenting this venture except for one post-baked and sliced. Will add more the next time pizza is made.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGDhuBl8aGy-kPmrR__KGdXWWak3WGJuXdJyah5NafBFhv7GGyhqNa45uu4tfOCt_oe6CGISQFMEnn6ZkVelz0YUh24NtzSzoAh929qQalbXJleO7sSWjGexQwRKwQnKfWaaqM015dzL5/s1600/IMG_3883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGDhuBl8aGy-kPmrR__KGdXWWak3WGJuXdJyah5NafBFhv7GGyhqNa45uu4tfOCt_oe6CGISQFMEnn6ZkVelz0YUh24NtzSzoAh929qQalbXJleO7sSWjGexQwRKwQnKfWaaqM015dzL5/s400/IMG_3883.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonk appétit!</td></tr>
</tbody></table><br />
<b><u>Basic Pizza Dough</u></b><br />
<br />
<b><u></u></b>3 cups flour (a finer ground flour will give you a stretchier dough, but all-purpose works just fine.) If you are adding wine or beer, add 1/2 cup flour per 1/4 cup liquid.<br />
1 cup warm water<br />
1 packet dry active yeast<br />
1 tsp sugar/honey<br />
1 tsp salt<br />
2 Tbs olive oil<br />
1/4-1/2 cup wine or beer (optional) (Again, if you are adding extra liquid to the recipe, you will need to add more flour.)<br />
<br />
Makes 3 12 inch crusts.<br />
<br />
Add the yeast to the warm water, mix in the sugar and 1Tbs oil and let sit for 5 minutes. Pour the liquid (and any beer or wine you are using) into a large bowl along with half the flour. Since I don't mix or knead with a food processor, I usually make a basic sponge and let it sit for about 10-20 minutes before working in the rest of the flour. To do this, once you have your liquids incorporated into half the flour, stir the mixture vigorously in one direction for about 1-2 minutes. This will develop the gluten and give the crust some springiness that I find makes it easier to work with when forming the crusts. Alternatively, you can simply add all the liquid to all the flour and mix throughly to form the dough. If using the sponge method, add a little bit of flour at a time after the sponge has had time to sit and incorporate to form the dough.<br />
<br />
Aim for a dough that is slightly moist. If your dough is crumbly, add water. If it is sticky, add flour. When adding extra flour or water, do so 1 Tbs at a time.<br />
<br />
Knead the dough for 10 minutes or until it has lost a bit of its springiness. I usually test by pushing two fingers into the dough and seeing how quickly it springs back. I prefer my pizza dough to have more plasticity than bread dough, but not so much that it will be frustrating to form the crusts. Form the dough into a ball. Once you are done kneading, coat a large bowl with the remaining oil and turn the dough in the bowl, covering it evenly with oil. Cover the bowl and let the dough rise in a warm place for 1-2 hours.<br />
<br />
You can punch down the dough and let it have a second rise, or form the crusts after a single rise. Form the dough into a cylinder and cut into 3 equal pieces (if you added extra liquid and flour, you may find that the recipe is better suited to making 4 10inch crusts.) Cover the pieces and let sit for about 10 minutes. This short rise usually makes the dough easier to work with. Pre-heat the oven to 500 degrees.<br />
<br />
Roll, pull, or toss the dough to shape. work on a lightly floured surface so that you may easily transfer the dough to a peel or sheet and then into the oven. Aim for a crust that is about 1/8 thick. Even thickness is the goal. Lightly oil the formed crust, transfer it to a peel or sheet, top and toss it in the oven for 12-15 minutes.<br />
<br />
<i>Notes on baking</i><br />
<i><br />
</i><br />
A hotter oven gives you a nice, crisp crust, but you may find that the pizza is a bit squishy in the middle depending on what your toppings are. Since I don't have a pizza peel, I've found that transferring a fully topped pizza to the oven results in me cursing a lot and winding up with burns. So, I sometimes will bake the crust on its own for 5-7 minutes at a lower temperature (450), take it out of the oven, top and then bake at 500 for 5-7 minutes. I'll report back on how things work when I get my peel.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-84364851234701252962010-10-24T12:42:00.001-04:002010-10-24T12:43:16.980-04:00White/Flax loaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIKSs68EE3EQmtI_yKc66HdF4SBUHyyQm3fyMI_DuujsKZEIvUly5lgv5s1Qg_HzS1GSeGi2wPw1VI6bnWxjrzdKgBQYOM1i3Ikf1gmvR_z0n_jIKSx_RMWSgwd8WvCRnh6fP_9DjGLAS/s1600/IMG_3876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIKSs68EE3EQmtI_yKc66HdF4SBUHyyQm3fyMI_DuujsKZEIvUly5lgv5s1Qg_HzS1GSeGi2wPw1VI6bnWxjrzdKgBQYOM1i3Ikf1gmvR_z0n_jIKSx_RMWSgwd8WvCRnh6fP_9DjGLAS/s400/IMG_3876.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-HXQZgYJ3JrtgXUr74Yc34OQCr_Be6IHA4VyhgxTaUM0l8mZfGTZ08OkrBS4hzUp1n90uCRpEc8gmEFEyMgqaWlicq9xq0vNTu-IkjnPlMA_jgzBQ2FrxhS5YuvRVv0fbRVa3x3Cn8-q/s1600/IMG_3881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-HXQZgYJ3JrtgXUr74Yc34OQCr_Be6IHA4VyhgxTaUM0l8mZfGTZ08OkrBS4hzUp1n90uCRpEc8gmEFEyMgqaWlicq9xq0vNTu-IkjnPlMA_jgzBQ2FrxhS5YuvRVv0fbRVa3x3Cn8-q/s400/IMG_3881.JPG" width="400" /></a></div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-7018259546362240132010-10-24T12:39:00.000-04:002010-10-24T12:39:09.582-04:00Bread bread bread<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Recently, I've been basking in the joys and smells of bread baking at home. I'm still learning the ins and outs of amateur bread making, but so far all of the loaves have been tasty (though not always pretty.) I think a lot of this has to do with my unpredictable Brooklyn apartment oven: runs hotter or colder depending on the alignment of the planets, not incredibly well insulated so heat recovery time is a little weak, etc. etc.</span></span><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">So what I thought I'd do is write a little about my kneading and raising techniques, post a basic recipe or two that I use and then <s>give the rest over to pictures</s> add pictures in later posts. Comments, critiques, tricks are all welcome.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><u>Starting and Kneading</u></b></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><u><br />
</u></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">When I start a loaf, I've been doing one of too things: I either add the activated yeast and water to 1 cup of flour and stir it vigorously for about a minute to develop the gluten, let this sponge rise for about 30 mins, and then add the rest of the flour and knead. The other way I start a loaf is simply adding the yeast and water to the flour, give it a thorough mixing and a quick knead, let it rise for a few minutes and then get on with the kneading. </span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">These are both techniques I have read about, though I really have no idea how they affect the final product. Thoughts?</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">As far as kneading goes, I'm a fan of working with a moist dough and adding flour throughout the kneading until I have a dough ball that is still slightly moist, but doesn't stick to the work surface or my hands. I knead for about 10 minutes or until I can push a couple of fingers into the dough and it not spring back immediately. </span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Kneading goes thus: flatten the dough with my left hand, stretch the dough with my right (just stretching, no tearing), pull back the dough, quarter turn, repeat. When the ball has the right amount of springiness, I form a sphere with the dough and work it into a quasi-round shape (great description, I know.) Basically, I pull the dough with my thumbs and work the dough to the bottom of the ball and knead it back into the center.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Then I let it sit for a couple of hours, covered in a lightly oiled bowl, until the dough has doubled. Punch the dough down and knead again for a few minutes. I turn it back into the bowl and let it rise a second time. </span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><u>Baking</u></b></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><u><br />
</u></b></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">A few weeks ago I decided that it was time to invest in a baking stone. I don't regret it. Worth every penny. </span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">When I bake bread, it is usually a basic loaf and I start it at 450 degrees and may or may not lower the temperature depending on how the loaf looks after 10 minutes. </span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">I've tried a couple of different baking techniques to get different crusts. Our oven is not huge and we don't have a large steaming pot, so I haven't yet tried a simulated steam bake. But I have put a pan of water in the back of the oven to increase the overall humidity. I also tried spraying the loaf with water every couple of minutes for the first 20 minutes. As I understand it, a more humid oven simulates a wood burning oven and gives you a crustier loaf. Again, thoughts, suggestions, tips are always welcome.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><i>Dough Cutting</i></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><i><br />
</i></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">I've read a lot about cutting the top of a loaf before baking to give the bread room to expand. This certainly seems to work, though I always wind up with weird alien head loaves rather than a nice round. Any tips?</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><u>Recipes</u></b></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><u><br />
</u></b></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><i>Basic White</i></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">3.5 cups all purpose or baking flour, plus extra for kneading</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">1 Tbs butter, softened</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">1.33 cups warm water</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">1 packet active yeast</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">1 tsp sugar</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">1 tsp salt</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><i>Basic White with flax</i></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Same as above, but substitute .5 cup flax meal for .5 cup flour.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><i>Basic Whole Wheat</i></span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Same as above, but substituting some whole wheat flour for the all-purpose. The more whole wheat that is used, the denser the loaf will be and possibly will require longer baking times.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><u><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></u></b></span></span></div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com3tag:blogger.com,1999:blog-6862567231096617581.post-26555930278651222372010-09-16T09:54:00.000-04:002010-09-16T09:54:46.884-04:00Cake time<a href="http://alifein575.blogspot.com/">Patient Girlfriend's</a> birthday was yesterday, and what is a birthday without cake? One of our <a href="http://www.onegirlcookies.com/">favorite bakeries in Brooklyn</a> made a cake months and months ago that Patient Girlfriend has been talking about ever since: moist yellow cake, vanilla butter cream frosting, raspberry filling, topped with coconut. One of the things I love most about One Girl Cookies is that their cake stands on its own. It is not just a vehicle for the frosting as is the case with so many cakes. <br />
<br />
Mine turned out a fair shade less attractive than a One Girl Cake largely in part due to the thin consistency of my frosting. Other than that, I, and Patient Girlfriend, were very very happy with the cake.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsdZzo5L-Klw3J_u2CgClMjg5-_2yMSRkhY3SY2vp4kF-XpS6vJUQEqi0eXs38xVfOMxQbRhpZO4g75arsQMQT4gcWH6fGtiNBvGJUKIZxn2B0MLsSau4Pv1wOrAgHIBRKAxqyiV4hAi0/s1600/IMG_3780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsdZzo5L-Klw3J_u2CgClMjg5-_2yMSRkhY3SY2vp4kF-XpS6vJUQEqi0eXs38xVfOMxQbRhpZO4g75arsQMQT4gcWH6fGtiNBvGJUKIZxn2B0MLsSau4Pv1wOrAgHIBRKAxqyiV4hAi0/s400/IMG_3780.JPG" width="400" /></a></div><br />
<br />
<b>Sponge Cake</b><br />
<b><br />
</b><br />
<i>1 cup very soft butter (2 sticks)</i><br />
<i>1 1/3 cup self-rising flour</i><br />
<i>2 Tbsp corn starch</i><br />
<i>1 tsp vanilla extract</i><br />
<i>4 large eggs</i><br />
<i>3/4 cup sugar</i><br />
<i>3 Tbsp milk</i><br />
<i><br />
</i><br />
<i>2 8 inch round cake pans, at least 2 inches deep</i><br />
<i><br />
</i><br />
Pre-heat the oven to 350. In a large bowl, cream the butter and sugar. Add the vanilla. Add one egg at a time, with a bit of flour between each egg. Add the rest of the flour and cornstarch and incorporate well. Add a bit of the milk slowly until the batter is very slightly runny (not easy to pour, but drops nicely off a wood spoon.)<br />
<br />
Line the cake pans with parchment paper and grease or butter the sides. Pour equal portions of the batter into each pan. Bake for 25 minutes or until the tops are gold and the edges have begun to pull away from the pan.<br />
<br />
Remove from oven and let cool 10 minutes before turning out the cakes. Let stand until cool.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMUp-fSYZhpWaRfmMjyB0FtX2uCU-pQm6FGDuJsqoNwKukZDUaGjUe_TqdhjMswJdpKz-5hSD8FPPF-uqW_aXZ5cYGhJma3nd74lILnH4d2TkJtsyr-mFxXICyUFaieYSSWCRmibeE9tw/s1600/IMG_3772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMUp-fSYZhpWaRfmMjyB0FtX2uCU-pQm6FGDuJsqoNwKukZDUaGjUe_TqdhjMswJdpKz-5hSD8FPPF-uqW_aXZ5cYGhJma3nd74lILnH4d2TkJtsyr-mFxXICyUFaieYSSWCRmibeE9tw/s400/IMG_3772.JPG" width="400" /></a></div><br />
<b>Filling</b><br />
<b><br />
</b><br />
<i>Raspberry preserves (reduced sugar if possible)</i><br />
<i>Shredded coconut</i><br />
<br />
The filling is simple: spread enough preserves on the top of each cake to thinly cover the entire cake. Sprinkle with coconut. Done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrKwsPONzDiNyDRycbqzKWLwuD5KR39ywcPTIpMSho2CaKIQYAgIiXr0sakrn8sFufYVYasuGPF5cWRtKtCghQvcz0Em0cEFiwGaOK4YBXBP1171mDkEG7EpwBRYiKb0elHAJ08dBbCFq/s1600/IMG_3771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrKwsPONzDiNyDRycbqzKWLwuD5KR39ywcPTIpMSho2CaKIQYAgIiXr0sakrn8sFufYVYasuGPF5cWRtKtCghQvcz0Em0cEFiwGaOK4YBXBP1171mDkEG7EpwBRYiKb0elHAJ08dBbCFq/s400/IMG_3771.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Carefully stack the cakes, topped sides facing each other.<br />
<br />
<b>Buttercream frosting </b><br />
<i>1/2 cup very soft butter (1 stick)</i><br />
<i>3 cups confectioner's sugar</i><br />
<i>1 tsp vanilla extract </i><br />
<i>1/3 cup milk</i><br />
<br />
Cream the butter in a large bowl. Add and combine the sugar, vanilla, milk. Beat until smooth and firm.<br />
<br />
Now to be honest, cake decorating is not something I have practiced extensively (as is evident by the pictures.) This frosting spread well along the top of the cake, but was too runny to cover the sides cleanly. Any suggestions?<br />
<br />
<b>Toppings</b><br />
<b><br />
</b><br />
<i>1 small pomegranate, seeded</i><br />
<i>6 oz. fresh raspberries.</i><br />
<br />
Cover the sides and top with pomegranate seeds, decorate the top with the raspberries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oBXeDqDuNqtOnaFr1W1MUDD8RrUVuNSChIS5W364uyP5UBzPl_vSbsNiP9dzwwPzbfqn7SF_lBr9McOlafqjcfgLKbjoAnPIxI09MTR4oOJz9E0ThL-zTX5-1BL2q24O2Jew6Amcm4M6/s1600/IMG_3778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oBXeDqDuNqtOnaFr1W1MUDD8RrUVuNSChIS5W364uyP5UBzPl_vSbsNiP9dzwwPzbfqn7SF_lBr9McOlafqjcfgLKbjoAnPIxI09MTR4oOJz9E0ThL-zTX5-1BL2q24O2Jew6Amcm4M6/s400/IMG_3778.JPG" width="400" /></a></div> So it didn't turn out to be the prettiest thing I have ever made, though it is a lot prettier than some of the things that have come out of my kitchen. The cake was delicious. The frosting was sweet, but not sickeningly so, and most importantly, it did not overpower the flavor of the cake. Hope you enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wt8DGfUhhtpWX9gXpRFupWP4JFqh8XiHZqge2y5HS2PZylDIIs87le9QE0oDdY5GLTUbl9HCO8anOcUZrJW0etE2sXGheg5sFooAlN2fYnSn_28F06bFfebH9qjn3J1mBtSuqsyf9Gxo/s1600/IMG_3781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wt8DGfUhhtpWX9gXpRFupWP4JFqh8XiHZqge2y5HS2PZylDIIs87le9QE0oDdY5GLTUbl9HCO8anOcUZrJW0etE2sXGheg5sFooAlN2fYnSn_28F06bFfebH9qjn3J1mBtSuqsyf9Gxo/s400/IMG_3781.JPG" width="400" /></a></div>Bonk appétit!Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1tag:blogger.com,1999:blog-6862567231096617581.post-7796834607578390682010-09-16T09:24:00.000-04:002010-09-16T09:24:17.799-04:00Lime gelato...goes fut :(I finally made a batch that was perfectly smooth, creamy and wonderful. Too bad I ruined it with too much lime zest and not enough sugar...<br />
<br />
On the plus side, I have an idea now of what I need to do to consistently make ice cream batches that come out with the consistency and texture I've been looking for. Will update next week after some experimenting.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-63169790062114975442010-09-09T11:50:00.000-04:002010-09-09T11:50:36.569-04:00Rosemary Honey GelatoWow. This was fun. And delicious. I decided to try and make this batch of gelato without eggs in an attempt to get a denser ice cream without anything extra to play with the flavors. This is a Sicilian-style gelato that uses cornstarch to thicken the base while cooking. <br />
<br />
A couple of notes: this batch was extremely intense right out of the machine; the honey flavor was sharp and the rosemary left a strong bite. After letting the batch set in the freezer overnight, it seems to have mellowed considerably, though it could be seasonal allergies wrecking havoc on my ability to taste or smell anything. I used eucalyptus honey which is very sweet and syrupy. Next time, I think a darker, smokier honey would be better, as the sweetness does seem to get in the way of the rosemary. I think a darker honey would also be better if I ever get my hands on some lavender so I can make lavender infused gelato. <br />
<br />
Second, since this base does not use any egg, I decided to use whole milk with the hope of avoiding weird water crystals during freezing and setting. This seemed to work out well; the gelato feels a little gritty when scooping, and the appearance is not quite as smooth as I was hoping for, but the taste is wonderful and no real iciness creeps in when eating. <br />
<br />
Also, I hate straining. All the recipes I read for gelato call for straining out zest and herbs prior to freezing. I am of the opinion that these will add flavor and character to the batch when it is served. So long as it is edible and does not look particularly nasty or messes with the texture of the ice cream, it stays in. If you prefer to keep such things out of your ice cream, strain the mixture after it cools prior to freezing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7Q3rxXBKGf-1MSWz9Eoje2YhXIIFL5lpAaWMCbmMHHASdlPrvjIIySB__Ty84aNY7gmmpwijjbmNzBt5eZyprFPUN8QmyWvWZ_Uex4txfCrMxgZF5bcExQ4Q_fqVEGg4QUGo0qmGkWs5/s1600/IMG_3763.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7Q3rxXBKGf-1MSWz9Eoje2YhXIIFL5lpAaWMCbmMHHASdlPrvjIIySB__Ty84aNY7gmmpwijjbmNzBt5eZyprFPUN8QmyWvWZ_Uex4txfCrMxgZF5bcExQ4Q_fqVEGg4QUGo0qmGkWs5/s400/IMG_3763.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonk appétit!</td></tr>
</tbody></table><b>Special Equipment:</b><br />
Ice cream machine<br />
<br />
<b>Ingredients:</b><br />
<i>2 cups whole milk</i><br />
<i>1 cup half and half (set aside 1/3 cup)</i><br />
<i>3 Tbsp corn starch</i><br />
<i>1/2 cup honey</i><br />
<i>1-2 Tbsp chopped rosemary</i><br />
<i><br />
</i><br />
<i><span class="Apple-style-span" style="font-size: small;">Makes about 1 quart</span></i><br />
<br />
In a small bowl, mix the 1/3 cup half and half with the corn starch until the starch is dissolved and the slurry is smooth. Set aside.<br />
<br />
In a saucepan, heat the whole milk and remaining half and half, adding the rosemary after the liquid begins to heat through (2-3 minutes on medium heat.) Add the slurry just before the mixture begins to boil. Reduce the heat to low. Add the honey. Stir rapidly and thoroughly mix the honey, making sure it is completely dissolved. <br />
<br />
Continue to cook and stir over low heat for several minutes, until the mixture begins to thicken. Pay particular attention to scraping the bottom of the pan with a wood spoon or rubber spatula, as you want to avoid scorching. Remove from heat before the mixture begins to boil and pour into a large bowl. Set aside to cool or place the bowl in an ice bath. While the mixture is cooling, a skin may form on the top. Just whisk this back into the mixture.<br />
<br />
Once the mixture is down to around room temperature, place the bowl in the refrigerator for several hours or overnight. If you are able, give the mixture a little vigorous stirring every so often and taste check to see if the rosemary is strong enough for your liking. If the rosemary is a touch weak, you can add more chopped herb to the mixture while it is cooling.<br />
<br />
Again, I prefer to freeze the mixture for about an hour or two to make the machine process a little easier since the ice cream maker I use does not have a built in compressor. If you find that your batches do not freeze well or remain very runny when in the machine, this may help out in getting a thicker batch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfPBJ4ZgoSeqfrlfFyzgLVi5qB5913mFDPwKfjNPsKl-0RV-i3tqVwiBes28eNLD2wSHv5v-JMzd6Ut-qk4KwdhHB44_iEyhr_odSBHB_H1F_UoOH4bOVQetLFxctmaQbAEPiyTB7mMDP/s1600/IMG_3754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfPBJ4ZgoSeqfrlfFyzgLVi5qB5913mFDPwKfjNPsKl-0RV-i3tqVwiBes28eNLD2wSHv5v-JMzd6Ut-qk4KwdhHB44_iEyhr_odSBHB_H1F_UoOH4bOVQetLFxctmaQbAEPiyTB7mMDP/s400/IMG_3754.JPG" width="400" /></a></div>I've found that when using a freezing core like the one here, if you can scrape the sides easily with a rubber spatula, you're in a good place as far as consistency is concerned. Sometimes with this type of machine, the ice cream will freeze solid to the bottom and sides. Generally, this means there is too much water in the mixture. It is often a problem with sorbetto recipes, as they contain no milk fats.<br />
<br />
One of the nice things about this recipe is that it makes for an excellent morning treat after a constant awakenings by cats.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com2tag:blogger.com,1999:blog-6862567231096617581.post-50936671548676669122010-09-08T14:08:00.001-04:002010-09-08T14:10:07.604-04:00Flaxseed Ravioli<span class="Apple-style-span" style="font-family: inherit;">This was my first time making pasta without a machine, also without enough eggs... Fortunately, Patient Girlfriend reminded me that we had flaxseed in the fridge and that it makes an excellent egg substitute. With that in mind, this is a basic pasta recipe with flaxseed replacing half of the egg requirements. I actually wound up enjoying this as the flax gave the pasta a nice nutty flavor. The filling I made was a simple, Greek inspired, onion and bell pepper mix that I cooked through, p</span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">uréed, set to cool and then added yogurt and seasoning.</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<b>Time saving equipment (optional):</b><br />
Food processor<br />
Pasta machine<br />
<br />
<b>Ingredients (pasta):</b><br />
1 1/2 cups all-purpose flour<br />
1/2 tsp salt<br />
1 Tbsp olive oil<br />
1 egg, beaten<br />
1 Tbsp flaxseed meal<br />
3 Tbsp water<br />
<br />
Mix the flaxseed and water in a small bowl and let sit for 2 minutes. This substitutes for one egg. The combination of 1 egg and 1 egg substitute seemed to work very well for the dough. <br />
<br />
If using a food processor, sift the flour and salt into the processor and slowly add the oil and egg/substitute while the machine is running. If the machine can mix the dough for upwards of a minute, the product should be a stiff smooth dough. If the dough is too stiff for your machine, let it mix until smooth, then hand knead for 5 minutes. You can hand mix the dough if a food processor is not available, the processor just saves a bit of time.<br />
<br />
If using a pasta machine, roll out the dough in sheets according to the manufacturer's instructions. If rolling by hand, divide the dough into two equal portions and roll out each on a floured surface until about 1/4 inch thick. Fold the pasta into thirds and reroll. Repeat 4-6 times, each time, rolling the dough a little thinner. Keep the dough under a clean, dry dish towel while you prepare the filling.<br />
<br />
<b>Ingredients (filling):</b><br />
<b><br />
</b><br />
1 small onion, finely chopped<br />
1 small green bell pepper, finely chopped<br />
1 Tbsp olive oil<br />
1/4 cup water<br />
1/4 cup plain Greek yogurt<br />
salt, pepper, garlic powder, dill to taste (since the pasta dough is fairly nutty and flavorful, you can be fairly liberal with seasoning.)<br />
<br />
Add the oil and water to a saucepan or wok and sweat the onion, adding the pepper after a couple of minutes. Cook the vegetables through, seasoning to taste. If you have access to a food processor, you can <span class="Apple-style-span" style="font-family: inherit;">p</span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">urée the mixture for a few seconds to make a finer filling. </span></span><span class="Apple-style-span" style="line-height: 19px;">Set the mixture aside and allow to cool, periodically draining off any excess moisture. Once the filling is cool, add the yogurt and re-season if necessary. Set aside while you finish the dough, again draining off excess moisture that accumulates. </span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><b>Preparation:</b></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="line-height: 19px;">1/2 cup grated Parmesan cheese</span><br />
<span class="Apple-style-span" style="line-height: 19px;">1/2 cup oil oil</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="line-height: 19px;">Lay out a pasta sheet and place a small portion of the filling in rows about two inches apart. The firmer the mixture is at this point the better, and if it seems watery, just pour off the liquid prior to placing on the pasta sheet. Brush a small amount of water between the filling portions and place another pasta sheet on top. </span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="line-height: 19px;">Press down between each portion and then use a pasta cutter or sharp knife to cut the sheet into squares. You can press the edges with a fork to help seal any uncooperative pieces. Let the ravioli dry in the refrigerator then boil for about 5 minutes.</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="line-height: 19px;">Sprinkle the cooked ravioli with the cheese and oil. </span><br />
<span class="Apple-style-span" style="line-height: 19px;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYvLWfjLvSRVDQvgA7hdOVwafoemRnYn3yvzgA0PgZNcFdXe_hh0Eaf-eonVuiYF3kSLBZPCEXjuLHHmU_SWZmh2AqeTb6gYYNcaOeijNabfhTdX_18sDlZdpmi4Z9m6z1Pglcq11TrQj/s1600/IMG_3752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYvLWfjLvSRVDQvgA7hdOVwafoemRnYn3yvzgA0PgZNcFdXe_hh0Eaf-eonVuiYF3kSLBZPCEXjuLHHmU_SWZmh2AqeTb6gYYNcaOeijNabfhTdX_18sDlZdpmi4Z9m6z1Pglcq11TrQj/s400/IMG_3752.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonk appétit!</td></tr>
</tbody></table><span class="Apple-style-span" style="line-height: 19px;"><br />
</span>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com2tag:blogger.com,1999:blog-6862567231096617581.post-70454450802287527392010-09-07T16:25:00.001-04:002010-09-07T16:27:06.245-04:00Double Chocolate Gelato (w/ peppermint patty pieces)I haven't felt very inspired with my cooking lately, but this gelato wound up being quite nice. No pictures this week since the combination of poor photography skills and brown ice cream really doesn't make for good viewing.<br />
<br />
Before we start, a couple of things I have found about gelato making: fat is good - the higher fat content in the base, the more creamy the end product. I tried making a couple batches of ice cream early on with low-fat and skim milks, but they came out more like an Italian ice with a pretty noticeable crystalline texture. Low fat will result in faster melting time and may cause problems with thickening and consistency in the freezing process.<br />
<br />
Most ice cream and even gelato recipes are custard based, that is, they incorporate egg yolk into the base to create a thicker, creamy mixture that is then frozen and aerated in an ice cream maker. I was told that true gelato is not custard based which results in denser product when frozen. Without an expert to consult on this point, I've simply been adding yogurt to the base as a thickening agent at the ratio of 2 tsp yogurt for each egg yolk called for. The results have been quite nice. Eventually, I'll try making a gelato without a thickener and will report back.<br />
<br />
In this recipe, I used a combination of milk and dark chocolates in a 3:1 ratio. It is certainly easy enough to change the types and amounts of chocolate to suit your tastes. The end product in this recipe was not overly sweet, but very rich with the dark chocolate adding more of an undertone than real body to the ice cream.<br />
<br />
Ingredients:<br />
1 cup heavy cream<br />
2 cups half and half (you can use whole milk if you like, but half and half works well enough and cuts down significantly on fat and saturated fat content.)<br />
50g dark chocolate<br />
150g milk chocolate<br />
3/4 cup sugar<br />
1 tsp vanilla extract.<br />
2 Tbsp butter.<br />
8 tsp plain yogurt or 4 egg yolks (I like plain yogurt because it takes the edge off the sweetness of the base, but feel free to use vanilla if you want.) <br />
1/2 cup chopped peppermint patties (optional)<br />
<br />
Yields about 3 pints.<br />
<br />
Extra equipment:<br />
ice cream machine<br />
double boiler<br />
candy thermometer<br />
<br />
Melt the chocolate and butter in a double boiler until smooth, stirring constantly to avoid scorching. Add the milks to the chocolate and blend over low heat. Add sugar and increase the heat to medium/low and stir to dissolve the sugar. Once the sugar is dissolved and the base is smooth, remove from heat and let cool slightly. In a large separate bowl, whisk the vanilla extract and yogurt/eggs until well blended. Slowly add the still warm base to the yogurt/eggs. This is done to prevent the any curdling or scrambling that would occur if adding the yogurt/eggs directly to the very warm base. Mix well.<br />
<br />
Pour the mixture back into the sauce pan and stir over medium heat until the mixture is 170 degrees. Little bubbles will begin forming around the edges and the mixture will thickly coat the back of a wooden spoon. Remove from heat and allow to cool. Refrigerate for several hours or over night. Freeze in ice cream maker according to instructions, adding any the peppermint patty pieces after the ice cream begins to firm up.<br />
<br />
Before freezing, I've found that sticking the mixture in the freeze for an hour or two helps in getting the ice cream to a nice thick density. This is especially true if you are using an ice cream maker that does not have a built-in compressor. Freeze in an air tight container for several hours before serving if you want it to be firmer.<br />
<br />
As I said, this is may be closer to an American-style ice cream than a true Italian gelato given the use of a thickener and custard-style base, but in any event, it is delicious, rich, creamy, and a great cure for chocolate cravings.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-87704913782159021132010-08-31T15:01:00.000-04:002010-08-31T15:01:34.019-04:00The Good CatDue to some comments and a brick thrown at me on the street, I wish to apologize for referring to Eskimo as "the Other Cat." From now on she will be "The Good Cat." Macintosh will be tagged as "The Brown Cat." Thank you for your feedback and refraining from physical violence.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1tag:blogger.com,1999:blog-6862567231096617581.post-21800263149966348002010-08-29T12:05:00.001-04:002010-08-29T12:06:18.652-04:00Rice and Bean Burrito Bowl with Yellow Onion and Simple SalsaI've been craving Mexican food for awhile now. Unfortunately, I don't know how to make a good mole poblano sauce, so I decided on working around a nice tangy salsa. This dish can be vigorously seasoned and spiced to taste from fiery to mild. If you don't go the vegetarian route, toss some grilled chicken or pulled pork into this. I wanted to make tortillas and have burritos, but I was tired so we went with burrito bowls. <br />
<br />
<u>The Salsa</u><br />
You can increase the amount of ingredients proportionally to meet your needs. This recipe will make about enough for 4 servings.<br />
<br />
1 Roma Tomato<br />
2 medium Tomatillos (husked)<br />
1 tsp Cumin<br />
1 Tbsp Chili powder<br />
2 Tbsp minced or grated Lemon Zest<br />
Salt and Pepper to taste<br />
<br />
Roughly chop the fruit and put in a food processor. Add spices and pulse blend until finely chopped. <br />
<br />
One of the things I love about this salsa is that it has a wonderful tangy flavor that compliments a spicier dish. The lemon zest makes for a great undertone when the salsa is fresh, but becomes prominent after it sits for a day. You can make variations on this salsa quite easily by adding seeded jalapeños for heat, increasing the tomato/tomatillo ration for sweetness, adding cilantro for bite, or pulling out the tomato for a pure salsa verde. Add lime juice and substitute lime zest for a stronger citrus flavor. Add chopped onions for body. The version above is refreshing, simple, and delicious.<br />
<br />
<u>The Filling</u><br />
<u><br />
</u><br />
This is really just a basic rice and bean dish that is topped with sweated onions and garlic. You can play a lot with with seasonings, as with the salsa, but I tend to prefer a stronger flavor in the base that compliments the salsa.<br />
<br />
1 large Yellow Onion<br />
1-2 cloves Garlic<br />
1 tsp Olive Oil<br />
1/4 cup Water<br />
1 cup Brown Rice (and water for cooking)<br />
1 can Garbanzo or Black Beans (rinsed and drained)<br />
Cumin, Chili Powder, Salt, and Pepper to taste<br />
1 Tbsp Balsamic Vinegar<br />
1 Tbsp Soy Sauce<br />
<br />
Cook the rice (I use one of humanities' greatest inventions the <a href="http://www.zojirushi.com/ourproducts/ricecookers/ns_zcc.html">Zojirushi Neurofuzzy</a>, but cook as you normally would brown rice, leaving it a little on the dry side since we will be stir frying it later.)<br />
<br />
Chop the onions and garlic roughly. Put oil and water in a wok and heat. Add onions and garlic. Cook over medium/high heat until the water has cooked off. While the vegetables are sweating, add chili powder, salt, pepper and cumin to taste. Set aside.<br />
<br />
Put the cooked rice and garbanzos in the wok. Add the balsamic and soy sauce. I really enjoy the combination of soy sauce and balsamic vinegar and use it as often as I can. I love it because it makes a great savory base that you can build on easily. Don't overdo the vinegar though, else it will overpower the other flavors. Add cumin, chili powder, salt and pepper to taste. Stir fry until the rice and beans are lightly browned. You can easily add to the complexity of the dish by incorporating cilantro, citrus, bell pepper, tofu, meats, etc. If adding tofu or meat, cook and season it separately then add it to the mix. <br />
<br />
Serve the rice and beans in a bowl, top with onions and salsa. Add grated cheese if you feel so inclined.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3ifnalub7BxJbV_p9Sp7414IPmdfpWJIdQOBdKZObhCSUySRZ06EGG_FxqppKlfVV8M3zEq_JrQncJoVeIwStUVmrDxNCd__sQSOKxIX8m67ZtfBVx_p8UTCMmGhNVaaeECKSH2V6GLo/s1600/food+016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3ifnalub7BxJbV_p9Sp7414IPmdfpWJIdQOBdKZObhCSUySRZ06EGG_FxqppKlfVV8M3zEq_JrQncJoVeIwStUVmrDxNCd__sQSOKxIX8m67ZtfBVx_p8UTCMmGhNVaaeECKSH2V6GLo/s320/food+016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry about the photo quality. We had some lighting and camera issues</td></tr>
</tbody></table>I have no doubt that I will revisit this dish with some fresh cilantro and when I've had some practice making mole sauce. Until then...Bonk appétit!<br />
<u><br />
</u><br />
<u><br />
</u>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-89414502571993762972010-08-29T11:29:00.000-04:002010-08-29T11:29:35.881-04:00The Other CatMacintosh's reluctant companion, the apple of Patient Girlfriend's eye, and completely indifferent to cooking: Eskimo. She is our gray tabby and is more than willing to let us know when the cat bowl is running low on kibble.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Rgmmyg4lszO1aBxDn3ZS8xg7jAmQ15fHnRtUps9oehPUN0X6srbBeIt3tmJrUiPwrImpFKWPp_qtl6UsZMOthmYzbJOtQLv5eXQYl0qrl4q1sr3WBRkYN-8LqZO2G-MxrihMPk4580Uh/s1600/eskimoBW.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Rgmmyg4lszO1aBxDn3ZS8xg7jAmQ15fHnRtUps9oehPUN0X6srbBeIt3tmJrUiPwrImpFKWPp_qtl6UsZMOthmYzbJOtQLv5eXQYl0qrl4q1sr3WBRkYN-8LqZO2G-MxrihMPk4580Uh/s400/eskimoBW.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eskimo</td></tr>
</tbody></table>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1tag:blogger.com,1999:blog-6862567231096617581.post-29132054529037127232010-08-29T11:26:00.000-04:002010-08-29T11:26:10.014-04:00Guest Recipe - Wheat Sesame CrackersPatient Girlfriend recently made a batch of delicious baked crackers topped with sesame seeds. They are wonderfully crispy and flavorful, and are excellent topped with a nice medium-sharp cheddar. She found that the dough was a little salty before baking, and recommends that you either reduce the salt content of the dough or skip the salt topping if you prefer a less salty cracker. <br />
<br />
2/3 cup All-Purpose Flour<br />
1/3 cup Whole Wheat Flour<br />
1/2 tsp Baking Powder<br />
1/2 tsp Salt<br />
2 1/2 Tbsp Olive Oil<br />
1/4 cup Water<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Coarse Sea Salt to taste (a dash is more than enough)</div><div>Fresh Ground Pepper to taste </div><br />
Sesame Seeds to taste (a couple Tbsp should be fine)<br />
<br />
Makes 3 dozen crackers.<br />
<br />
Lightly grease a large baking sheet or line with parchment paper. In a large bowl, whisk together the flours, salt, and baking powder. Add the oil and blend thoroughly. Slowly add the water and mix until the mixture forms a dough (it will be slightly crumbly when done.) Roll the dough out on a floured surface until 1/8 inch thick. If you have trouble getting the dough rolled out to 1/8 inch, it is fine to leave it thicker, but poke each cracker with a fork to prevent air bubbles from forming during baking. Brush the dough sheet with a thin layer of olive oil. Sprinkle with salt, sesame seeds, and pepper. Cut the sheet into squares (the batch should make about 36 crackers) and place on the baking sheet. Preheat the oven to 375 and bake the crackers for 10-15 minutes, or until the edges are golden. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIGzow3fBesEVPInHfZD-9CxCSJFP19Jdw2z494u8Am_sglcscM8vAUi7J5VUMJkzVQhbV3Bvit1hyrxJvG2NkEb9fOEhXZDikkEDsqe7cksGj-6gxsQazJsTG-mPG3I04zAbKbVFEBtt/s1600/food+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIGzow3fBesEVPInHfZD-9CxCSJFP19Jdw2z494u8Am_sglcscM8vAUi7J5VUMJkzVQhbV3Bvit1hyrxJvG2NkEb9fOEhXZDikkEDsqe7cksGj-6gxsQazJsTG-mPG3I04zAbKbVFEBtt/s400/food+012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonk appétit!</td></tr>
</tbody></table>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com0tag:blogger.com,1999:blog-6862567231096617581.post-55818729615365272022010-08-25T10:20:00.001-04:002010-08-25T13:23:37.290-04:00Summer Soup with Carrots, Red Pepper, and Orange.Because Mac did his best to keep me up last night, I didn't really feel like making something complicated today. I had the idea of making carrot soup and just went with it. This soup is quick and has a nice, refreshing flavor that suits the end of summer weather we've been having in the City. It is easily modified and can be made heartier with the addition of potatoes, rice, or tofu. I've usually found that carrot-based soups are a little too sweet, but this one is tempered by the red pepper and curry powder. The orange juice adds a nice undertone without overpowering the vegetables. <br />
<br />
1lb Carrots, peeled and chopped<br />
1 medium/large Yellow Onion, chopped (approx. 2 cups)<br />
1 large Red Bell Pepper, chopped<br />
1 Tbsp. Olive Oil<br />
4 cups Vegetable Stock<br />
1 cup Orange Juice<br />
salt, pepper, and curry powder to taste (2 full tbsp curry powder gives a nice bite without adding too much heat)<br />
Scallions<br />
<br />
Large pot<br />
Blender<br />
<br />
Heat the oil in a large pot, add onion and let cook until tender. Add carrots and peppers and let cook briefly. Add stock and let simmer for 30 mins or until the vegetables are tender. Transfer the solids to the blender and add enough liquid so that it easily p<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">urées. It may be easier to do this batches. Transfer the </span></span>p<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">urée back to the large pot, blending with any leftover liquids. Add the orange juice. Add spices to taste. Heat through (approx. 15-20 minutes.) Garnish with scallions. Serve with dipping bread. </span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJPpPt8y9xLRe04nLUsYfJ6qydPPokbm4UYnKRLuN83SxcUCmk1mnuAry7ufvDNXaeAB43Jt6INrE9BVxSTOJiyEbX-eGWL7VBv1fWRQlX88hRweGRjSFDRFFBrL6s8p_6qx2QX08XMpJ/s1600/IMG_3588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJPpPt8y9xLRe04nLUsYfJ6qydPPokbm4UYnKRLuN83SxcUCmk1mnuAry7ufvDNXaeAB43Jt6INrE9BVxSTOJiyEbX-eGWL7VBv1fWRQlX88hRweGRjSFDRFFBrL6s8p_6qx2QX08XMpJ/s400/IMG_3588.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonk app<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">é</span></span>tit</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1tag:blogger.com,1999:blog-6862567231096617581.post-74056481267424107432010-08-24T12:58:00.000-04:002010-08-24T13:11:28.475-04:00Potato and Banana Curry with Snowshoe NaanThis recipe is a variation on one my father gave me for chicken and shrimp curry. Since Patient Girlfriend is a vegetarian and I am allergic to shellfish, I substituted white potato for the poultry and cut out the shrimp. Thanks to Dad, for the original!<br />
<br />
For the curry:<br />
1 large potato (I used white, but will probably use a waxier variety next time), cubed<br />
1 medium onion, finely chopped<br />
1 bell pepper, roughly chopped<br />
1 large banana, cubed<br />
1 apple, cubed<br />
1 clove garlic, crushed or finely minced<br />
1 Tbsp tomato paste (I substituted 1 plum tomato finely diced and seasoned with a pinch of salt and sugar)<br />
2 Tbsp curry powder (more to taste)<br />
2 Tbsp butter<br />
2 Tbsp olive oil<br />
1 cup vegetable broth<br />
1 tsp salt<br />
pepper to taste<br />
<br />
Melt the butter in a large skillet or wok. Add the garlic and onion. Cook briefly over medium/high heat then add the bell pepper. Cook and stir vigorously for several minutes, until the onion begins to soften. Add curry powder, banana, apple, and tomato paste (or diced tomato.) Add broth slowly and blend. Salt and pepper to taste. Let simmer 10 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yAfJi1uEHeKaTHOn4DZlQfQoBE24QPvIV00yGJSow91bROS1Go9hDF35b7q5a09zC3Y_TlsoJPsCRRsZZy4o-byU-VCqmd__Yv4R1YeQbZ-caHQMdZoPFk_atRWSMhqgOs6X1AVx5M8u/s1600/IMG_3577.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yAfJi1uEHeKaTHOn4DZlQfQoBE24QPvIV00yGJSow91bROS1Go9hDF35b7q5a09zC3Y_TlsoJPsCRRsZZy4o-byU-VCqmd__Yv4R1YeQbZ-caHQMdZoPFk_atRWSMhqgOs6X1AVx5M8u/s400/IMG_3577.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curry set to simmer</td></tr>
</tbody></table>In a separate pan, brown the potatoes in the olive oil. In the future, I plan on adding baked tofu as a substitute for the shrimp. I would probably prepare the tofu with a curry and herb rub before baking and then pan sear it.<br />
<br />
Once the potatoes are browned, add them to the curry sauce and vegetables. the curry can then be covered and left to cook through, or it may be transfered to a casserole dish and baked at 350 for 20-25 minutes. I chose to bake to reduce the chance that the potatoes would be over cooked and fall apart. When using a waxier potato and tofu, I would probably just let the curry cook through on the stove.<br />
<br />
For the naan, I followed a recipe in <a href="http://www.amazon.com/Flatbreads-Flavors-Bakers-Jeffrey-Alford/dp/0061673269/ref=sr_1_1?ie=UTF8&s=books&qid=1282668220&sr=8-1">Flatbreads and Flavors</a>. It is basically a yeast-based recipe that starts with a whole wheat sponge which is left to rise and then to which white flour is added. After rising, the dough is divided, shaped and baked.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlVREWFEPzfrOuvASCbZNhPW8zZwGQOZLU_mTYTWzlJhuEJQe2csrEUnN_WBhgGQ8TR7p6riyKrk1QKUGmspO46bp0_fiRhyphenhyphenw3RBPlmss2zF1tAk3WYTBpxfq3dvASLkT4M-JMfTVpW2A/s1600/IMG_3579.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlVREWFEPzfrOuvASCbZNhPW8zZwGQOZLU_mTYTWzlJhuEJQe2csrEUnN_WBhgGQ8TR7p6riyKrk1QKUGmspO46bp0_fiRhyphenhyphenw3RBPlmss2zF1tAk3WYTBpxfq3dvASLkT4M-JMfTVpW2A/s320/IMG_3579.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naan before shaping and baking.</td></tr>
</tbody></table>You can top the naan with any savory condiment. I used thyme and garlic on these. This was my first time baking naan, and I found the bake time to be almost twice what was stated in the cookbook. I would also probably try brushing the breads with salt water or oil immediately prior to baking.<br />
<div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JMW22QYoJU2SNpp0xFNCAwt75dXzQzPWkI-ilApQwNfSRm_QEiIO73wEvKDFf3UzN0igpywJQbfK3DNq6IvAbU14QRueuMtKfwGOQrj8cKdQjjI7WX-LyamqLqE4oyqUKiEr7oInVtP6/s1600/IMG_3587.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JMW22QYoJU2SNpp0xFNCAwt75dXzQzPWkI-ilApQwNfSRm_QEiIO73wEvKDFf3UzN0igpywJQbfK3DNq6IvAbU14QRueuMtKfwGOQrj8cKdQjjI7WX-LyamqLqE4oyqUKiEr7oInVtP6/s400/IMG_3587.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A finished naan.</td></tr>
</tbody></table>I was pretty pleased with the naan. It was filling, chewy without being under-done, and flavorful enough to complement the curry.<br />
<br />
Mac was exceedingly well behaved over the course of preparation and decided only to get in the way when I was swapping baked and unbaked naan.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZMUnX3D6RSvFxnCR6UXZd0QluPwuSC7iur3973Dnp4qQD5LdnCgJxd8PFxqgb1qMkA1Gztlp-14QZilTD-f7ATAIvqnjBYCUQ6-lbhcJpxU_2ukjGe6ZNPrV1wK2niShA0eYRp6q51jf/s1600/IMG_3582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZMUnX3D6RSvFxnCR6UXZd0QluPwuSC7iur3973Dnp4qQD5LdnCgJxd8PFxqgb1qMkA1Gztlp-14QZilTD-f7ATAIvqnjBYCUQ6-lbhcJpxU_2ukjGe6ZNPrV1wK2niShA0eYRp6q51jf/s320/IMG_3582.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mac helping</td></tr>
</tbody></table> <br />
<div><div>All in all, not a bad attempt. I'm anxious to try this again with the different potato variety, tofu, and brushed naan. Bonk appétit!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7MxmN1yHZiGKf4qlhVsVQa7WkjxxHxYlbTmaAX0a2Yl4x-pX1j5sT_Wu5ZQ20ig-nwSYtM49872UKUsnAMufp0JJ12f5c59adRZvbbiaLm0V7Zl-rOtH7FCxJ4itcFVtsziY0-Qo9soD/s1600/IMG_3586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7MxmN1yHZiGKf4qlhVsVQa7WkjxxHxYlbTmaAX0a2Yl4x-pX1j5sT_Wu5ZQ20ig-nwSYtM49872UKUsnAMufp0JJ12f5c59adRZvbbiaLm0V7Zl-rOtH7FCxJ4itcFVtsziY0-Qo9soD/s400/IMG_3586.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curry and naan</td></tr>
</tbody></table></div>Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com2tag:blogger.com,1999:blog-6862567231096617581.post-65509009106753222992010-08-24T12:23:00.000-04:002010-08-24T12:23:26.317-04:00The Cat<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRGedzuw1hiI0q22V9ngci6VoA54VAkH17SYirl6PZNSQRcwyIpKQ1MxSsujhgQFPLVnNmWXtuPYRoGl6rsiCSLutA1Jq8xw8mgDkXBOr7IDaSFRFXyu8D9wqptGxyf6QQfVrWGmUxFCl/s1600/IMG_3472.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRGedzuw1hiI0q22V9ngci6VoA54VAkH17SYirl6PZNSQRcwyIpKQ1MxSsujhgQFPLVnNmWXtuPYRoGl6rsiCSLutA1Jq8xw8mgDkXBOr7IDaSFRFXyu8D9wqptGxyf6QQfVrWGmUxFCl/s320/IMG_3472.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mac with Teddy</td></tr>
</tbody></table><br />
This is Macintosh. Our friend. Our fearless feline who makes cooking that much more entertaining. Though in repose here, Mac is usually under-foot in the kitchen.Erikhttp://www.blogger.com/profile/12901117632506038479noreply@blogger.com1