pop!
03/27/2011
For a while I’ve had this obsession with popovers… They have their own special, odd pan and such a fun name. I was drawn in by stories of their simplicity and easy perfection, and then scared off again by stories of sunken, unpopped blobs of dough.
fat tuesday
03/08/2011
Happy Mardi Gras! Merry Mardi Gras? Is there a traditional Mardi Gras greeting?
This year I finally got around to making a King Cake. Mostly because I happened to stop in at Target last week, and they had all the colored sugars I needed in one package (along with pink, which I’m sure will get used sooner rather than later).
this weekend – September 25 & 26
09/26/2010
This weekend…
I baked – another batch of peach shortbread, and two loaves of rosemary bread. I gave away most of the shortbread and one of the breads. ETA – and keeping with the original theme of the blog, around 9pm on Sunday I decided it was a good idea to bake chocolate-chip peanut-butter oatmeal cookies for a meeting at work on Monday!
I set up my desk – with my old desktop monitor and mouse connected to my laptop. Made working from home tonight easier, and will hopefully make blogging easier.
I finally made it out to my friend’s new house – it’s a row house in a really neat co-housing community. I’ve never seen anything quite like it, and apparently they’re not all that common in urban environments. There are common areas that the community shares (a garden, a big kitchen and meeting room, a workshop with tools and space for projects) and the community has a great small-town neighborhood feel.
I synced my ipod, iphone and computer so everything is finally all in one place. And I went through my LastFM “loves” to update my itunes wishlist. Top on the list: Harlem Shakes, Broken Bells, and Florence + The Machine.
I watched most of what built up on my DVR this week. I need to edit down my selections, I think. I don’t like feeling attached to so many shows… so far Vampire Diaries, Gossip Girl, Glee and Chuck have made the cut.
perfect pita bread
07/31/2010
*pictures coming once I find the right cord…*
Pita bread seemed so intimidating… bread that miraculously comes out of the oven with its very own pocket? That has to be complicated, right?!?
But it’s not… it’s really not. I promise! It’s so easy. I’ve made it both with and without the mixer (though I have to say – the mixer makes it a no-brainer).
I used the recipe from the Bread Bible, and hints from Smitten Kitchen. And it came out beautiful. Puffed, golden. I will say I preferred my version w/ 1/3 whole wheat white flour. The all white flour version seemed… bland. Maybe more salt, or better olive oil would have helped. But added a bit of whole wheat flour seemed to add just the right nuttiness that it needed. This recipe halves and doubles as desired!
Pita Bread
adapted from the Bread Bible
- 2 cups AP white flour
- 1 cup + scant 1/4 cup whole wheat white flour
- 2 tsp salt
- 2 tsp instant yeast
- 2 tbsp olive oil
- 1 1/4 cup room temp water
- Combine the yeast and water until dissolved
- Whisk the salt into the yeast
- Combine the flour mixture, yeast mixture and oil – stirring until just combined
- (mixer method) mix with dough hook at medium speed (#4 KitchenAid) for 10 minutes. Dough will cleanly pull away from the sides of the bowl and the hook. Add more water or flour if necessary (I didn’t need any).
- Let the dough rise, covered, until doubled (at least an hour) At this point you can refrigerate the dough for up to 3 days, allowing to come to room temp for an hour before moving on.
- Preheat the oven to 475. Have a baking sheet or pizza stone preheating on the lowest shelf. Start the preheat as early as possible – an hour is ideal.
- Cut the dough into 8 (for sandwich size pitas) or 12 (for cutting into snacking wedges) pieces. Roll each piece into a ball and flatten lightly into a disc. Cover with a dish cloth or plastic wrap and allow to rest for 20 minutes.
- Roll each piece to a round about 1/4 inch thick. Cover and allow to rest again, uncovered, for 10 minutes.
- About 3-4 minutes before baking sprinkle a few drops of water on top of each round (spray with a squirt bottle or flick with a pastry brush).
- Bake, in batches of 2-3 rounds, for three minutes each. Allow the oven to reheat for a few minutes between batches.
I’ve had no appetite the last couple of days. But I have a link of chicken-petso-something-else sausage and a bag of nearly wilted spinach sitting in the fridge that probably won’t last another day and still be edible. And no plans tonight.
I mean, I guess new recipes are best made when you’re not really dying to eat it – who knows how it’ll turn out, right? But really, this wasn’t all that , just different. I’ve seen it called Absorption Pasta or Risotto-style Pasta.