Deli-cious

Sep. 10th, 2017 12:59 pm
madbaker: (Paul the Samurai)
This week's Resolution Recipe: Old-School Deli Rye.
"When Americans think of rye bread, most envision the football-shaped rye breads that came from neighborhood Jewish or German bakeries. This old-style Jewish rye traces its roots to the breads of Ukraine and southern Poland, which produced both rye and wheat... this is the bread that sets the standard for authentic New York-style corned beef, pastrami, and Reuben sandwiches."
Read more... )
madbaker: (Paul the Samurai)
Ten points to anyone who gets the header reference.

This week's Resolution Recipe: Rough Puff Pastry.
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madbaker: (Bayeux cook)
This week's Resolution Recipe: Another preparation. (Meat/herb pies.)
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madbaker: (Paul the Samurai)
This week's Resolution Recipe: Frisian Black Bread.
Hopefully someone gets the header joke. I spent way too much time coming up with it.
This requires a long time investment, but maybe only 40 minutes of hands-on work.
Hey, Batter Batter Batter )
madbaker: (Chef!)
This week's Resolution Recipe: Cream Cheese Strawberry Shortcake.
Read more... )

madbaker: (Paul the Samurai)
This week's Resolution Recipe: Herb and Cheese Empanadas.
There are a few steps involved, but each one is simple. )

madbaker: (Paul the Samurai)
This week's Resolution Recipe: Brown Sugar Sour Cream Pound Cake.
Advanced a couple weeks by popular demand )

madbaker: (Paul the Samurai)
This week's Resolution Recipe: Pain de Mie, aka "English muffin toasting bread"
I'm not a huge fan of the no-knead bread recipes. I decided to try one anyway, just for the hell of it.
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madbaker: (Paul the Samurai)
This week's Resolution Recipe: Auvergne Rye-Wheat Boule. Aka Pain de Meteil d'Auvergne.
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madbaker: (Paul the Samurai)
This week's Resolution Recipe: Jam Frangipane Tart.
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madbaker: (Paul the Samurai)
This week's Resolution Recipe: Caramel-Pecan Fudge Tarts.
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madbaker: (sourdough)
Treating my starter rosebush-style, and retarding the dough in the fridge when it showed signs of over-rising after an hour, produced one of the finest-looking batches of bread I have made in a while. Gloriously high, no cracks, beautiful even crumb.
Pretty tasty, too.

madbaker: (sourdough)
-the Shrewsbery Cakes I made last weekend didn't come out as planned. Given that I hadn't made them in 15 years and wasn't using my recipe, I really should have test-baked beforehand. They spread (didn't work in enough flour) and overbaked, although thankfully not to the burned stage. It was just shy of that: they were caramel-y and quite crispy, which tasted good in its own right but wasn't what I was going for.

-my starter needs to be treated like a rosebush. That is, I need to cruelly prune it. Before using, I need to keep it out on the counter (or right now, in the oven with the light on), dumping half and feeding it every day for four or five days before using. If I do that, it will be happy rather than sluggish.

madbaker: (Paul the Samurai)
We are summoned to my mother's tomorrow. Afterwards, there will be cocktails and friends to recover.

I am baking Shrewsbery Cakes today for this, which I used to think were 16th century but are actually 17th or 18th. They're still delicious - a sugar/butter cookie with nutmeg and rose-water. They should be a good finger food. Last year I made Red Apple Tart, which got completely ignored because it wasn't finger food. (sigh)

madbaker: (peel)
This week's Resolution Recipe: Ultimate Chocolate Brownies.
Sandra Boynton was right )

madbaker: (peel)
This week's Resolution Recipe: Election Cake.
The history is that "women would make it in massive quantities to encourage men to vote and come to town hall meetings."
Today you can either celebrate the results with it, or have something easier to swallow. I make no partisan judgments here.
Rise above a bitter campaign )
What it looked like )

madbaker: (Paul the Samurai)
This week's Resolution Recipe: Sicilian-Style Pizza.
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it was pretty )

madbaker: (Paul the Samurai)
This week's Resolution Recipe: Fronch Toast.
I enjoy Fronch Toast, but I rarely make it. Partly because it usually doesn't turn out as well as it should - custardy, eggy, yet crisp enough to resist a fork. This recipe was pretty good though.
Read more... )

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