Keeping it Simple
December 31, 2010
December 23, 2010
Christmas Eve's Eve Pizza
Christmas Eve's Eve Pizza
Dough
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While the yeast is feeding (1 1/2 cups hot water; 1 package active dry yeast; 1 teaspoon white sugar), whisk together dry ingredients in your stand mixer bowl (2 cups all-purpose flour; 1 1/4 cups whole wheat flour; 1 teaspoon table salt). Add 1 tablespoon extra virgin olive oil and fed yeast to stand mixer bowl. With dough hook, mix on low for 5 minutes (until the dough huddles around the hook—if the dough looks wet, add in more flour, a tablespoon at a time).
Pull the dough from the hook. Thwack and wack, roll and fold...In a word, knead. A few minutes more should do (avoid adding flour—if you muscle it enough, the dough will surrender).
Divide dough in two. Store in airtight container (large enough to allow room for growth) with a light coating of extra virgin olive oil in refrigerator (keeps for about 5 days).
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Lunch
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Pizza (red sauce/mozzarella/diced red onion)
December 22, 2010
The Thrill of Victory
Peanut Butter Cups (Nigella Lawson)
Oatmeal Coconut Cookies (Epicurious)
Roll Cookies (Joy of Cooking)
Chocolate Graham Crackers (King Arthur Flour)
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The Agony of Defeat
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Why are they spreading? They shouldn't be spreading. I've done everything right. Haven't I?
THEY'RE NOT GOING TO FIT IN THE BOX!
I've got to do something. I can't make another batch. I won't make another batch.
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Eureka
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I pulled the smallest round cookie cutter from the drawer.
I wonder if this will work.
I put down a single layer of paper towel. I centered the cookie cutter over the cookie. I forced the cutter through the cookie.
It was now or never. I lifted my hand slowly.
Perfectly round cookies.
I think this will work.
They fit in the box.
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Happy Holidays!
December 20, 2010
December 13, 2010
A Baccala Stew
A Baccala Stew
I could hardly wait.
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Topography
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The surface was littered with chunks of carrot, potato, celery, onion and garlic. Hills, no...Mountains of baccala (salt cod), firm and flakey, wedged in, just so. A bubbling stock, built from water, white wine and cream. Crushed San Marzano's running amuck through the thick of it.
Our shadows acted as passing clouds. A light dusting of salt. A shower of pepper.
"Taste."
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A time for stew.
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"We should make a stew every Saturday for the duration of winter." I had said.
A lofty goal.
December 10, 2010
Chocolate Graham Crackers
Chocolate Graham Crackers
Torn from the pages of King Arthur Flour, Chocolate Graham Crackers.
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The camera flew from my hands, landing on the cooling chocolate grahams.
One star slid off the rack.
Another landed in the sink, face down.
I uttered an expletive. You know the one. Starts with an F, the K landing with a curtsy. I had to smile. I had to eat the shattered bits.
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THESE ARE GOOD.
Will they believe me? They (you).
Believe you me.
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I'll nestle them into a box, along with some truffles, peanut butter cups, oatmeal coconut cookies...
December 08, 2010
Pecan Brittle
Pecan Brittle
It's mostly oats and pecans.
Of course, there may be some brown sugar, butter, molasses...All the things that make a brittle, brittle.
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I inspected the floor. Don't get any on the floor. I didn't get any on the floor.
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Recipe: Pecan Brittle
1 1/4 cup old-fashioned oats
1 cup pecans
3 tablespoons unsalted butter
1/2 cup dark brown sugar
3/4 teaspoon cinnamon
3 tablespoons light corn syrup
1 tablespoon molasses
1/2 teaspoon kosher salt
Toast oats and pecans in a non-stick pan over a low flame until things turn a nice golden (a few minutes—give or take a minute, depending on your flame). Transfer to a bowl.
Add butter, brown sugar, cinnamon, light corn syrup, molasses, and salt to same non-stick pan. Same low flame. Stir with rubber spatula until things bubble (a few minutes—give or take a minute, depending on your flame).
Add wet to dry. Stir until coated.
Transfer to plastic wrap lined pan. I used a 9x9 square. Chill in refrigerator for 30 minutes before slicing/breaking and eating.
December 05, 2010
Truffles and Chocolate Palms
Truffles and Chocolate Palms
I had not prepared myself.
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"Truffles are messy." I said.
"Well, yeah." He said.
"Look at my palms." I lifted both palms up to Roberto's face.
"Don't get any chocolate on the floor." He said.
But I had already gotten chocolate on the floor.
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It had been an easy endeavor. 1/2 cup boiling hot heavy cream poured over 1/2 pound finely chopped bittersweet chocolate. After a few minutes I whisked until smooth and transferred to a pan to chill.
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"Have you eaten?" Roberto asked.
"No. Have you?" I asked.
"No. Do you want to try that place?" He asked.
That place, Vino Rosina.
"Yeah. This has to chill for a while before I can do anything." I said.
"Then after, do you want to drive up to that kitchen supply store?" He asked.
Music to my ears.
"We'll be like kids in a candy store." I said, hardly able to contain a smile.
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I had three ramekins in waiting. Cocoa powder. Unsweetened coconut. Powdered sugar.
Candy foils would soon be filled.
One quick roll between my palms. A plop into the ramekin of choice. And a spin, resulting in centrifugal truffle coating magic.
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"Should we try one now?" I asked.
Roberto picked up a coconut coated truffle. I opted for powdered sugar.
"It's good." He said, after one bite.
"They are good." I said.
I had no idea they were this easy.
December 01, 2010
Sugo di Pomodoro 1 & Turnip Greens
Sugo di Pomodoro 1 & Turnip Greens
Sauce
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The Concise Gastronomy of Italy by Anna Del Conte
"A rich tomato sauce, which I like to use for dressing a bowl of penne, or to add to some polpette, leftover boiled meat or poached chicken." – Anna Del Conte
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I was thinking the exact same thing, dressing a bowl of penne.
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Sugo di Pomodoro 1 or Tomato Sauce 1.
I say sugo di pomodoro and the word, pomodoro, gets caught up around my tongue. I repeat, sugo di pomodoro. I massage my jaw and struggle to take the tension from my shoulders. And I sit up straight.
But then, I hunch. I hunch, and I type, and I recall with such depth and accuracy the layers of flavor in this simple sauce.
The cream from the butter.
The subtle notes from the red wine.
The sweetness from the tomatoes and sugar. The savory from the onion and celery. And finally the umph that comes from a little tomato paste. UMmmmph.
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And yes, there is a Sugo di Pomodoro 2.
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Greens
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In her own way, she told me to cook the hell out of the turnip greens. They're really bitter (well, not that bitter).
"Here, taste." She said, handing me a fork.
"They're bitter, but they're really good." I said.
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