I’ve been thinking quite a bit about locally grown food lately — not unusual for me by any means, but my thoughts have just been more intensely focused. So it shouldn’t be unusual for an article like “Butchers’ Banquet: England’s Lincolnshire Wolds” published in the […]
Sometimes I’d love to skip dinner. It’s beautiful in the evening just before the sun has set and I want to be on the patio enjoying the cool, dry air, watching the light against the the trees and houses change as the sun disappears into […]
I’ve been trying to guilt myself into finishing what needs to be finished lately and in the process have confirmed what I suspected: I am a closet un-finisher — someone who can run a great race then come to a dead stop inches from the finish line. Perhaps a quarter of a lap is more accurate, but you get the idea, I hope. With respect to my on-going obsession with food, this translates to a few projects I’ve become involved in then haven’t completed. In particular, tops on the list is the project Nicole of Pinch My Salt gave birth to, the Bread Baker’s Apprentice Challenge . Then there was my own quest to work through Bittman’s “101 Simple Salads for the Season” to help keep me healthy in the time leading up to the holidays. That would be the holiday season of 2009. It seemed completely reasonable to make five salads in a seven day period at the time. Most sadly, the Daring Bakers challenges have passed by, one after the other, and the months along with them. The first two projects have been long neglected in my writing, but I think of them from time to time because of the photos I’ve taken of the recipes completed. It’s torturous being reminded of one’s shortcomings in such vivid color and clarity. With respect to the Daring Baker challenges, I’ve got much more to make up than available time on my food calendar.
I’ve just sighed. You know that feeling, right? The one that lets you know you’re not all you’re chalked up to be. Yes, that one.
Nevertheless, I’ve decided that some attempt to breathe life into what I once considered worthy goals is important. I’ll blame this bit of retrospection on having to rebuild my photo libraries due to a new Mac and software. Viewing all of those photos provided me the opportunity to revisit quite a few recipes I made and enjoyed but never wrote about. It’s not quite like finding the perfect little black dress purchased on sale, then hung in the closet and forgotten until needed for a special occasion, but close. It’s all about promise.
Bread is like that — about promise. It generally promises that after all the steps — kneading, waiting, punching, shaping, and then waiting some more — you’ll actually get to taste it and share it with someone you know will like it. With respect to brioche, a bread containing a high percentage of butter, there is quite a bit of waiting. Most brioche dough has to rest overnight in the refrigerator, so it does take some thinking ahead if you are like I am — someone who doesn’t make bread as often as she’d like. I have made brioche before with good results, thanks to Sherry Yard’s Lean Brioche recipe. I’ve also made Reinhart’s Poor Man’s Brioche, but I’ll save that one for another time because his recipe for Casatiello is more interesting.
Casatiello is a savory Easter celebration bread from the Campania region of Italy. It is traditionally made with lard and baked in paper molds. The incorporation of salami and cheese are related to ancient associations with rites of spring and fertility. Today, lard is often omitted or in some cases, shortening used in its place. Additionally, many bakers use different types of cheese and meat.
I’ve added fresh sage to my adaptation of Reinhart’s recipe.
Suffice to say that my plans to get several posts written and queued up before we leave on vacation this Sunday never materialized. Close, but no cigar. Living in a hobbling, semi-ambulatory state for the last five days put me in my place more than […]
Fresh Corn and Tomato Pie It’s been a couple of weeks since my youngest headed off to college, and it’s become very apparent that tailoring my cooking portions down by a third is not going to be as easy as I first thought. Let’s discuss […]