tag:blogger.com,1999:blog-54086668428127888862024-03-13T23:57:01.647+01:00Nom-NomnomFood.
Feelings.
Filosophy...Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-5408666842812788886.post-83094759753169790232012-06-16T11:29:00.001+02:002012-06-16T11:29:43.397+02:00Still aroundStill around, and still making food.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fvc3Qer0eIlDgToPEPcZi9ppsG5TV1Nd0Yr6_c2rsiyVP0NFMfCbSM7gjEWeCzgZ8GLgsnugGs_u_NZeEeU6or7ZBSw7kRTwJ6iwIsNKWKR75MSF1QBrs5r3Sn-uZ5vIiwUbPHiLIV0/s1600/P1000989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fvc3Qer0eIlDgToPEPcZi9ppsG5TV1Nd0Yr6_c2rsiyVP0NFMfCbSM7gjEWeCzgZ8GLgsnugGs_u_NZeEeU6or7ZBSw7kRTwJ6iwIsNKWKR75MSF1QBrs5r3Sn-uZ5vIiwUbPHiLIV0/s400/P1000989.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDma_gxlP52X98N7U3f-ml4S7s4K2HF4M5HL-eKL4oBnHJ_OIIjzkZdzCHs1XXnMbU3Oeq0HhWiTpSq4PrHd6oLzphglIVXZggDupEdEzTH3MRcwM7xrfiMA2n9LrPOtzCtWfxoEdeA38/s1600/P1020067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDma_gxlP52X98N7U3f-ml4S7s4K2HF4M5HL-eKL4oBnHJ_OIIjzkZdzCHs1XXnMbU3Oeq0HhWiTpSq4PrHd6oLzphglIVXZggDupEdEzTH3MRcwM7xrfiMA2n9LrPOtzCtWfxoEdeA38/s400/P1020067.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgQjOGfGRTJdl66QPqbZUEZEoaANi9ROy_LH0QUmMMZqPCjWhzY4oqVRn7eGP5kxiqWZLwA_HksPAlWT_2GfiewjJZsgvhkB55OgoLUxBPf8raS2CSnZ-PQvZ6uyaMTfDvNBIk5Q1UPM/s1600/P1020160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgQjOGfGRTJdl66QPqbZUEZEoaANi9ROy_LH0QUmMMZqPCjWhzY4oqVRn7eGP5kxiqWZLwA_HksPAlWT_2GfiewjJZsgvhkB55OgoLUxBPf8raS2CSnZ-PQvZ6uyaMTfDvNBIk5Q1UPM/s400/P1020160.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And the garden is still overflowing with flowers this year. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dVluvUpRVsw/T9xQNI-ZEpI/AAAAAAAAJFc/O1NXEdSO_W4/s1600/P1020137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-dVluvUpRVsw/T9xQNI-ZEpI/AAAAAAAAJFc/O1NXEdSO_W4/s400/P1020137.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-89742055307471497892012-05-27T13:32:00.000+02:002012-05-27T13:32:25.814+02:00Garden cornucopiaJust the other day I looked out of my kitchen's balcony door, and I saw this:
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh4.googleusercontent.com/-t6qPFs_Xkzs/T8IOOJhhCiI/AAAAAAAAJEo/BupAZg_MPfU/s400/P1020070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-t6qPFs_Xkzs/T8IOOJhhCiI/AAAAAAAAJEo/BupAZg_MPfU/s400/P1020070.JPG" width="300" /></a><a href="https://lh4.googleusercontent.com/-t6qPFs_Xkzs/T8IOOJhhCiI/AAAAAAAAJEo/BupAZg_MPfU/s400/P1020070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://lh4.googleusercontent.com/-t6qPFs_Xkzs/T8IOOJhhCiI/AAAAAAAAJEo/BupAZg_MPfU/s400/P1020070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
And I realized that this year, the flowers in my garden are going crazy. So, even though I am fully aware that this is absolutely off topic, here's a handful of images of my garden this year.
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh6.googleusercontent.com/-g76TacWKjVs/T8IOP29sbRI/AAAAAAAAJEw/3QeGs7JvKPs/s400/P1020077.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-g76TacWKjVs/T8IOP29sbRI/AAAAAAAAJEw/3QeGs7JvKPs/s400/P1020077.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh6.googleusercontent.com/-YF3tVj2oXAQ/T8IOJ8AgizI/AAAAAAAAJEY/j8LEEb8WEYQ/s400/P1020042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh5.googleusercontent.com/-XO36rRI1MLM/T8IOSkrImTI/AAAAAAAAJE4/0pmb9uNaz6k/s400/P1020082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-XO36rRI1MLM/T8IOSkrImTI/AAAAAAAAJE4/0pmb9uNaz6k/s400/P1020082.JPG" width="300" /></a></div>
<a href="https://lh3.googleusercontent.com/-kOSGZ8od73U/T8IOLxPhRkI/AAAAAAAAJEg/pBwiMTX6aFI/s400/P1020054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-kOSGZ8od73U/T8IOLxPhRkI/AAAAAAAAJEg/pBwiMTX6aFI/s400/P1020054.JPG" width="300" /></a><br />
<br />
<a href="https://lh6.googleusercontent.com/-YF3tVj2oXAQ/T8IOJ8AgizI/AAAAAAAAJEY/j8LEEb8WEYQ/s1600/P1020042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-YF3tVj2oXAQ/T8IOJ8AgizI/AAAAAAAAJEY/j8LEEb8WEYQ/s400/P1020042.JPG" width="400" /></a>Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com1tag:blogger.com,1999:blog-5408666842812788886.post-72128375034872441552012-04-14T16:56:00.000+02:002012-04-14T16:56:37.256+02:00No new StuffWe're not gone. We are just not doing any new stuff.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbkNmaRyG_S_twXtwsWCneXoAr1m2bpNsgie6PZEhfcbe3FhsMi3EKXJBgfq4S2jbYmFJmTDE3tRgGyomsfb6kYFKqOr4xqJyhImGak3-BbjuL3iqj0svmZFk3K7h-jM0C9zhAEbYBp4/s400/P1020020.JPG" height="300" width="400" />Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-73834128328808915312011-06-09T15:12:00.001+02:002011-06-23T23:19:00.258+02:00Still not hungry?Remember my slightly rambling post about <a href="http://nom-nomnom.blogspot.com/2009/09/tasty-pizza-without-cheese.html">Flammkuchen</a> from two years ago? <br />
<br />
Probably not, though you should, really. <br />
And just as a little reminder, here's a picture of a batch of Flammkuchen I made recently.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLmDQ2CU8lkY81hR5h1PKuiW81ITwpRXoesHXszI4EhZPeGoX3mORGevxWWR3EBP6AOW5E8QJsH1evsvPYaeV80B6rUKmXj4rxhIwQ_qYTwFBDdutnUVpPxhUHmuw6pvQ4oYD3f0ohAc/s1600/P1000766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLmDQ2CU8lkY81hR5h1PKuiW81ITwpRXoesHXszI4EhZPeGoX3mORGevxWWR3EBP6AOW5E8QJsH1evsvPYaeV80B6rUKmXj4rxhIwQ_qYTwFBDdutnUVpPxhUHmuw6pvQ4oYD3f0ohAc/s640/P1000766.JPG" width="640" /></a></div><br />
<br />
Now imagine this with a nicely chilled glass of white wine. <br />
Still not hungry?Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com2tag:blogger.com,1999:blog-5408666842812788886.post-68354988027220841592011-05-30T18:16:00.000+02:002011-05-30T18:16:31.781+02:00my own private tsukubai<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6JzMhkPwCyk/TeKe4be9mAI/AAAAAAAAIhE/VGiHHYphCxE/s1600/P1000948.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6JzMhkPwCyk/TeKe4be9mAI/AAAAAAAAIhE/VGiHHYphCxE/s400/P1000948.JPG" width="300" /></a></div>Completely unrelated to food, I have spent a few days of my recent vacation building a <a href="http://en.wikipedia.org/wiki/Hypertufa" target="blank">hypertufa</a> <a href="http://en.wikipedia.org/wiki/Tsukubai" target="blank">tsukubai</a> for our garden. (It's the brownish bowl on the lower right in the picture.)<br />
<br />
It turned out really, really good and I am just so happy that it all worked out and looks just like I hoped it would.<br />
<br />
YAY!Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com2tag:blogger.com,1999:blog-5408666842812788886.post-36654050662302946632011-05-30T18:03:00.000+02:002011-05-30T18:03:15.563+02:00Dorie Greenspan & my marriageThis year for christmas, my parents gave me a copy of Dorie Greenspan's <br />
'around my french table'. A beautiful, charming book, full of equally charming and very french recipies.<br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2fxDvWVhu-3FgYZ_ypt6yYvE6pEuGlVcRa6z_tngDCtQR4QWXKwxdL03fitkraCwIxrQgvBpkVV9OWHqoYEaaASxtmXhIfo4syY1Eoca58Pt6_5Fh7EXKLmmN9hZvLiLj1lVSfs0Vfw/s400/P1000594.JPG" width="400" /><br />
<br />
Naturally, there's a whole bucket of recipies that I will try from this book, but one of them had my lovely wife instantly squealing with glee on her couch in the kitchen - proper <em>éclairs</em>. Vanilla éclairs, of all things. Right there, in her hands, with a husband easily swayed to make some for her. <br />
<br />
Maybe I should add some more background information, otherwise my darling wife gets to look even weirder than usual in my posts. <br />
<br />
She loves éclairs, those longish choux-pastry things, sugar-frosted and filled with pudding that you can get in any French <em>pâtisserie</em> deserving the name. Especially, she loves them with plain frosting and vanilla filling. <br />
Unfortunately, that's apparently the least popular flavour in France, for they stock them only in the rarest cases. Which, naturally, leads to each of our vacations in France including at least one scavenger hunt through all bakeries in town hunting for vanilla éclairs. <br />
<br />
In one case, we just gave up and asked our favourite pâtisserie in Cenac-et-St.-Julien how many we would have to order for them to consider making some vanilla ones in addition to their wide array of coffee-, chocolate- or caramel flavoured ones. <br />
Suffice to say that her pleading looks and my 'rustic' French seemed to sway them rather easily, though we still ended up with a slighty embarassing amount of vanilla éclairs the next day. Though it was only embarassing in so far as we finished all of them that afternoon, but that's another matter entirely. <br />
<br />
So basically, being able to make vanilla éclairs on my own would be a really grand thing in our household. 'Ganz großes Kino', as a friend of ours would say, 'big movie magic'. <br />
<br />
And what can I say? Dorie might just have saved my marriage. Not that it was in any need of saving right now. But if ever there comes the day that I am in doubt, I'll now be able to whip up a batch of vanilla éclairs, and it'll work wonders. I just know.<br />
<br />
This recipe is treasure. The éclairs are just as they are supposed to be, firm and rich and sweet and creamy and just right. Just look at them, lying in their little box, ready to be given away. For that recipe alone, Dorie Greenspan's book has earned a special place on my bookshelf, and in my heart. <br />
<br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg006ndr8VLWTXgh9sA1Ld3T7LWK0PkI5Ou72kBVbOMpqJrvpG2WsvhljgQoLvdDOobDzG56AVa3OHVM8i5iBNuE5e6pQwGGSemyMAPd3D-9GddRNapxKyqXFmB44sm-YGiZiskNoGvkwY/s400/P1000584.JPG" width="400" /><br />
<br />
<br />
<strong>vanilla éclairs</strong><br />
<em>From Dorie Greenspan's 'around my french table', measures converted by me, so it's all my fault.</em><br />
<em>(makes about twenty)</em><br />
<br />
<em>for the filling </em><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 egg yolks</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">100g sugar</div>40g cornstarch<br />
1,5 teaspoon vanilla extract<br />
510g milk<br />
50g butter<br />
<br />
<br />
<em>for the choux pastry</em><br />
130g milk<br />
120g water<br />
110g butter<br />
10g sugar<br />
1/2 teaspoon of salt<br />
140g flour<br />
4 eggs<br />
<br />
<em>for the icing</em> <em>(my style)</em><br />
250g powdered sugar<br />
30g warm water<br />
50g butter<br />
<br />
<br />
<em>on the day before serving</em><br />
For the filling, combine the yolks, starch, sugar and vanilla in a bowl and whisk until smooth.<br />
<br />
Bring the milk to a gentle boil and take off the heat. Gently pour a little of the hot milk onto the egg mixture, whisking until well combined. Then add the remaining milk in increasing steps, then return the mix to the pot. <br />
<br />
Heat again while whisking constantly, until it starts to thicken and bubble. Take off the heat and leave to cool for a minute or so.<br />
<br />
Add the butter and whisk until smooth. <br />
<br />
Leave to cool a little longer, then seal tight and keep in the fridge over night. <br />
<br />
<br />
<em>On the day of serving</em><br />
For the choux pastry, bring the milk, butter, sugar and salt to boil in a large casserole.<br />
<br />
Once the milk boils, add the flour in a single scoop and start mixing vigorously, all the while keeping the pot on the stove. Once the dough is smooth and a thin, white layer forms on the bottom of the pot, remove from heat. <br />
<br />
Immediately, add one of the eggs and mix until smooth again. Add the remaining eggs idividually, mixing until smooth after each addition. Leave to rest for a few minutes.<br />
<br />
Preheat the oven to 210°C.<br />
<br />
Fill the dough into a piping bag with a big, plain nozzle. Pipe straigt dough fingers onto a baking sheet lined with baking paper.<br />
<i>With a little bit of luck, I manage to get ten pieces onto a sheet, but rather keep them well apart as they will rise immensely.</i><br />
<br />
<i></i>Bake for 15 minutes at 210°C, then lower temperature to 170°C and vent the oven for a few seconds to let out the steam. Keep baking for another 10 to 15 minutes, then open the door a little and continue to bake for 5 minutes more.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Dh4xEHb8XoEAXVegr41Zn9aeVkguZe_6tWoIRS0YRAuDXPk4c-ZJoXDvsy3WSkJweKBkIxpZnYlX7ObD1a31RUVgLV0Z9SLrkqExM3rgt6yZF_lNDtTL5MkXEigZP9GQ88hj2puAw9c/s1600/P1000598.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Dh4xEHb8XoEAXVegr41Zn9aeVkguZe_6tWoIRS0YRAuDXPk4c-ZJoXDvsy3WSkJweKBkIxpZnYlX7ObD1a31RUVgLV0Z9SLrkqExM3rgt6yZF_lNDtTL5MkXEigZP9GQ88hj2puAw9c/s320/P1000598.JPG" width="320" /></a>Take the éclairs out of the oven and leave to cool on a rack.<br />
<br />
Continue with the remaining dough, until you have an assembly looking more or less like the one to the right.<br />
<br />
As soon as the éclairs have cooled, transfer the filling from the fridge into another piping bag, this one as well with a big, plain nozzle.<br />
<i>Actually, I use sturdy freezer bags with a corner cut off for this, but that's just me making do. </i><br />
<br />
Cut the éclairs open along one side.<br />
<i>Make sure the cut is rather too high on the side, it's still better to have a less-than-perfect-looking sweet than one that spills its filling onto your lap at the first bite. </i><br />
<br />
Pipe the filling into the éclairs.<br />
<i>I usually have a little vanilla cream left over after a batch of these, but I am very sure that I do not have to tell you what you can do with this. </i><br />
<br />
For the icing, combine all ingredients and heat for a few seconds in the microwave until just warm. Mix until smooth and silky, then immediately pipe or spoon onto the éclairs.<br />
<i>Once again, I use a freezer bag for mixing and piping the icing, saves me a lot of stuff to clean. </i><br />
<br />
Chill until serving, best after a few hours in the fridge.<br />
<br />
Keeps well in the fridge for a few days, though must be covered tightly as it will catch smells from surrounding food.<br />
Goes perfectly with the hot caffeinated beverage of your choice, but needs very little in terms of company.<br />
I could imagine them handsomely with some finely chopped strawberries in the filling and a cold glass of champagne, though...Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-55116450574333170962011-04-10T20:30:00.001+02:002011-04-13T10:36:10.267+02:00averageIt's an average though lovely warm spring weekend. Which means, baking bread, and lots of it. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WRSW1Y-sUzlEBCP-ye7D2G9smSQJ5s8OmZNFDLryJRkGtC95p0BDs6zU-MglCDeAstPrZVo6cemQyA6NLTW_FGmKWR1NfP7SYuUSTh15jT6kWo9BPKWjlyyU6gX_uxOufqpaxRRQB0w/s400/P1000649.JPG" height="300" width="400" />Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com1tag:blogger.com,1999:blog-5408666842812788886.post-64563359066051557242011-03-21T13:22:00.000+01:002011-03-21T13:22:06.596+01:00a definite showstopperGorgeous, organic beef fillet in my eyes can only be prepared in one way: seared and slowly roasted in the oven until just pink. Served with lots of vegetables, mustard sauce, hollandaise and home-made mango chutney, Saturday's dinner war a definite showstopper: <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10e77iuR9sU9bkJj8UeUqDUGmuMxuEjnZGzKGgYGufWva_BsTFNXAmbZl-DsW0ulQ9j2ZE0ZZe1ANlNyY2oPfER1Sp1Qbv9KrlLZE_EoGjC7GRNjWft2k9Z0E4DmDrKDcDmtd_eCrtQk/s400/P1000610.JPG" height="300" width="400" /><br />
<br />
Sundays's woodruff jelly was pretty harmles in comparison, but so pretty and full of childhood memories I just had to include apicture here. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSWc8lRkNQkKGGeRiGh_USUZMTpgQ8qbhm-4oZuRsr0uYhDQg1Yp5D_rZZtEqmcn3ioKUJm_x5w4Sn5p6VUpqmpCdj1ElZJ-v-6PqJpOba9B6mKf3U8iqYLPRDVhrATWxzmj3FT9xRX8/s400/P1000602.JPG" height="300" width="400" />Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-69190476905731984622011-03-08T15:29:00.000+01:002011-03-08T15:29:36.093+01:00I bet it's the terroir'Übung macht den Meister', they say in Germany, 'With practice comes mastery'. Or, a little less stilted, 'practice makes perfect'. <br />
<br />
Apparently, though, there are things that need much more practice than one might think to achieve even a modicum of mastery. Making baguettes seems to be one of those things, at least for me. <br />
<br />
Ever since I started baking bread, baguettes had been on my mind. Wouldn't it be great being able to make those legendary breads at home? So many memories of my childhood, revolving around baguettes with rillettes, or with cheese, or just with leftover vinaigrette when there was nothing else I could see myself eating from the grown-ups' table. <br />
<br />
So for the better part of a year now, I've been trying to bake baguettes. <br />
<br />
The recipe below is deceptive simple, it's definitely authentic and everything. And yet, my baguettes still don't <em>perfectly</em> taste like the real thing. <br />
They've sure got the look, and even that crust with bits of it flying all around the kitchen when you try to cut it. <br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LQF-C_ZpZmf2-_JPFT2eUuEzmDvoH5932moLXbgY1ECYzKdVOKXoFBYnxjIPwxBGS-BWgQap-op4cI0d1TFPWE13vspelNHDMit5-VnQ5pz7goIcsBpDz5kvipPPvrtIc536ZPyDzaU/s400/P1000562.JPG" width="400" /><br />
<br />
But apparently, <em>something</em> is still different. Next time I'm in France, I'll check extra carefully to find any discernible differences. Maybe it's the flour. Or the yeast. Or something as intangible and sadly immobile as <em>'le terroir'</em>. <br />
I bet it's the <em>terroir</em>.<br />
<br />
Still, despite the (percieved) lack in taste and my personal shortcomings in shaping and scoring baguettes, this recipe is way too good to be kept in the closet. After all, this already has become the go-to white bread in our household, and they turn out beautiful and reliable despite my sometimes rather creative scheduling. <br />
<br />
Try it, for despite everything, it's so damn worth it. <br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsefJIzxTAcA91b_7SBsTY2RVP4QjXCherArXhU_IVCvraXuipjlBYb5ydPuN19mmg36Ct4jto0Acof4AElynUC1a1nv-_cK5yfXe6GpJHQiAKzQCDYrNhjUfIScD5DL6OedrS6hNRUk/s400/IMG_3155.JPG" width="400" /><br />
<br />
<br />
<b>Baguettes</b><br />
<i>(adapted from Anis Bouabsa's recipe via David Snyder <a href="http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes" target="blank">here</a>)<br />
(makes two small baguettes)</i><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgML1UlgTxlcIjhAO3Mjm1LOHfuOhwXx_JDQbPmwuhlCw9Xz4Yy1UgSMEECLoXp5IGnaGDu6o_JzI8Y-U3-PkowU-mHfLRGKEUvUG5O4g0HCocKhEJ7tWQ2MwHtvZNpKA9xyMzBZA6Uz7E/s400/IMG_3217.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgML1UlgTxlcIjhAO3Mjm1LOHfuOhwXx_JDQbPmwuhlCw9Xz4Yy1UgSMEECLoXp5IGnaGDu6o_JzI8Y-U3-PkowU-mHfLRGKEUvUG5O4g0HCocKhEJ7tWQ2MwHtvZNpKA9xyMzBZA6Uz7E/s200/IMG_3217.JPG" width="200" /></a></div>500g hight-gluten flour (German type 550)<br />
375ml cold water<br />
1/2 teaspoon instant dry yeast<br />
10g salt<br />
<br />
<br />
<br />
<br />
<em>One day before baking</em><br />
<br />
Combine all ingredients and mix until the dough is smooth, about 3 minutes. <br />
<br />
Leave the dough to rest for an hour, mixing again each twenty minutes for about a minute each. <br />
<br />
Transfer the dough into a small(er) bowl and cover airtight. Leave to rest in the refrigerator for 20 hours.<br />
<em>I've retarded the dough for anything between 10 and 36 hours and have to say that 20+ hours works best for me. </em><br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZF6y0b5oJ3uKAM05jZ1RnKyYetT4OqJpXKLd4WmDiDrDOJr1AOwlpXVrWLFkmGMCIRmjA8w3rr7dm6_CWrQE2G6vY7_AVl3FCEhinO8R6V0am09tHRkYqR3XObRSEsOv1M_3lnW7fIQ/s400/IMG_3213.JPG" width="400" /><br />
<br />
<em>On the day of baking</em><br />
<br />
Take the dough out of the fridge and preshape into two rough rectangles.<br />
<em>The dough won't have risen by any noticeable amount, that's okay and no reason to worry. Also, I usually fold the dough a few times as if doing a 'stretch and fold', just to add some more stability.</em><br />
<br />
Leave to rest at room temperature for an hour. Then shape into baguettes.<br />
<em>Shaping and scoring a baguette is an art in itself that I haven't completely mastered myself. Yet. </em><br />
<em>Luckily, there's tons of video's about the subject on youtube and its ilk. </em><a href="http://www.youtube.com/watch?v=HP-E8qXuIQ4&playnext=1&list=PLA259CF65FAEB58C6"><em>Here</em></a><em>'s my favourite. </em><br />
<br />
Preheat the oven to 250°C. Leave the baguettes to proof for 45 minutes. <br />
<br />
Score the baguettes and bake for 15 minutes at 250°C with a lot of steam. Then open the oven to let remaining steam escape and lower the temperature to 190°C for another 15 minutes. Leave to cool on a rack. <br />
<br />
Keeps nicely for a day or two, then it'll get rather tough. <br />
<br />
Goes with everything you'd put on a white bread.^^Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-74883979130613433922010-12-31T17:16:00.000+01:002010-12-31T17:16:54.445+01:00one mean, cast-iron bastardJust a quick update on Christmas week's activities:<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXtCBk51n5X5rFZiRk9M7b9qGULi-VMTZ0fA1m6n5WTEnrYwSrRi6-p3Mr_a55oxczfctb-HTUr-sMOtPjey4pobLzTtg_k9Z09t7taknE7Viq1XrAj80iOXcNG27NqALhyphenhyphenDvUlf-ek4/s400/IMG_3192.JPG" height="300" width="400" /><br />
<br />
Flammkuchen. Thanks to my baking stone, they now come out very close to perfect. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vJ7HiinGQzk9OGYar0P3jdqwUQPyIXn8sQWI64QEKN4J3qbz68DZDXhbynyeghyphenhyphenfwiSN47LJVy8_FSVJGUuD9VjFtj7RCNszWIYoUJhuRgw_rNvp2GQjM1U65DIiPIT-xof4gjomZLc/s400/IMG_3206.JPG" height="300" width="400" /><br />
<br />
Note to myself: fresh baker's yeast is more active than dired yeast. Much more active. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNCdiV4hvH0vf1mNvWoGT06EWHthHmyLAgr1_Mj80wUr9EJv2IKuvdKrSbs7egccmR8KGGeHAkZGcLJb3Ywfb4ZnpVnVvLC77acMC9NHm82sYTGd4jfLVSsEIwdKBnCmbbrSf8WFKPlc8/s400/IMG_3209.JPG" height="300" width="400" /><br />
<br />
Currently on my list of things to learn: making croissants from scratch. They already taste gorgeous, but only look good until baked. Need much more training. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5wJ9hPKCHvefpfQPA9PqthpyzkWDgZlV9jgzyVUHG5u4rqf2nfjH4G-oXx14v495KE9mugVOuiiQQvDalu1Ge7HbUAFsn22WCJ0VXd5WSSKVQNsHBX68Lfp5_uaFCAO7X-FTeU1ZgsQ/s400/IMG_3212.JPG" height="300" width="400" /><br />
<br />
This year, Santa brought me a paella pan. One mean, cast-iron bastard of a paella pan, and I couldn't be happier. Recipe coming soon.<br />
<br />
To all of you, I hope you've had a wonderful Christmas and the coming year will be full of joy, health and inspiration!Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com1tag:blogger.com,1999:blog-5408666842812788886.post-36527093584265658452010-12-12T14:55:00.000+01:002010-12-12T14:55:25.677+01:00a dark, unctuous waveA few weeks ago, on a Spanish island, in an Italian restaurant, I had one of the best classic French desserts that I've had in my whole life. <br />
<br />
And it had been a surprising evening all together already. We arrived too early (on vacation, we're early diners) and yet the staff was entirely charming and precise about when they would open. Which is <em>not</em> the usual way of doing business there, I have to add. <br />
Despite the terribly touristy location at the heart of the fake 'old town centre' of Costa Teguise, the food was even better than what the staff had led us to hope. And when they insisted on the 'chocolate soufflé' being entirely house made, it wasn't really hard to convince me to order one despite already being close to bursting. <br />
<br />
And, boy, what a luck I did. <br />
<br />
Being used to the rather 'freestyle' translations of food on menus in Spain, I didn't actually expect a <em>'soufflé au chocolat'</em>, as defined by definitely not containing any flour. But the smallish chocolate cake on a huge plate that was put in front of me still smelled so good it made me grin like a four year old. <br />
<br />
The real surprise, though, came right when I dug in my spoon and a dark, unctuous wave of molten chocolaty stuff flooded my plate. <br />
<br />
Instantly, I was transported back to Paris, where the <em>'moelleux chocolat au coeur fondant'</em> seems to be a basically canonized part of every menu. (When you're eating French, that is.) Having been to Paris countless times (and loved the food there almost as much as in the Perigord), this little cake triggered what felt like a million delicious memories. And it actually tasted as good as any of them. <br />
<br />
Naturally, one of the first things I did when coming home was trying to figure out how to make these. Much to my profound surpise, they're almost embarassingly simple to make. The dough is whipped up in no time, they just need a few minutes in the oven and I am yet to find someone who doesn't love them. <br />
<br />
The only drawback is that I still have to figure out a way to embed the preparation into a larger menu. So far, I've only had 'perfect' results when I baked them right after mixing. But on the other hand, it doesn't take much longer to mix and bake them than it takes to clean a table, so what. I'll probably just insert a course of cheeses and be done with the problem. <br />
<br />
But one thing is for sure - I'll be making them often, and regularly, for my wife, or my friends or even just for myself, because they're a little piece of heaven in a cup. <br />
<br />
<br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW2rUBJKnvQs_JejdTLh6iTndt9UEOgnoMYFRQxFtSvHiCIwltTjtpqu-lzTrForKHvCa4jXDaZCJqO4xABcwlvFILUJPJNHCr4GqkBvnUhYUzF2ddVqFek1_ChIqYUE6ksrmDmFgV5U/s400/IMG_3100.JPG" width="400" /><br />
<br />
<br />
<strong>moelleux chocolat au coeur fondant</strong><br />
<em>(soft chocolate cake with liquid core)</em><br />
<em>(makes two small or four tiny portions)</em><br />
<br />
<br />
50g dark, low-sugar chocolate (Herrenschokolade)<br />
50g butter<br />
<br />
two eggs<br />
40g sugar<br />
<br />
15g flour<br />
30g ground almonds<br />
10g cocoa powder (dutch process)<br />
<br />
butter and flour for the forms<br />
<br />
<br />
Preheat the oven to 200°C.<br />
<br />
Gently melt the butter with the chocolate, allowing the mix to cool a little until it barely feels warm against the lips. <br />
<br />
In a high bowl, mix the eggs with the sugar until pale and frothy. (soft peaks)<br />
<br />
Combine the dry ingredients in a separate bowl and mix until well combined. <br />
<em>Is it just me or does it feel distinctively weird to measure so little flour?</em><br />
<br />
Add both the molten chocolate and the flour / almond mix to the eggs and swiftly fold in, stirring as little as possible to retain the air. <br />
<br />
Lightly butter and flour two small ramekins (about 8cm in diameter) or four espresso cups. <br />
<em>Make sure to carefully shake off excessive flour, or your cakes will look a little dusty. Supposedly, yo can unmold the cakes after baking, but honestly I've never dared to risk them in that way. I just took pretty cups instead. </em><br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYuQqtGvbLh_r1Ft5iEMOwOkQNt3Nf6qaKfrx3BJcV1cED0cVLyZkKtRSaj_bldd-PpDUFomgUk71CuLX9r2k72wgat5dVgeECEZTl03iihnkAZtIP4RLpAaE-RjcXvRPLoQ4WKinP3E/s400/IMG_3097.JPG" width="400" /><br />
<br />
Fill the batter into the prepared cups / ramekins. Only fill the forms until about two-third of their height, as the cake will rise impressively. <br />
<br />
Bake for 5 to 8 minutes, depending a) on the size of your cakes (the smaller the faster) and b) how liquid you want them to be. <br />
<i>Those espresso cups pictured, for example, felt all but liquid after five minutes and were done all the way through verging on dry after eight. It'll take some attempts to get it right, but as the warm, liquid dough is pretty delicious in itself, I'd say rather err on too little time than too much. </i><br />
<br />
Serve immediately or at least warm. Can perfectly well stand alone but pairs well with anything else you would usually put next to a chocolate cake.<br />
<i>Next time, I'll try and put a boozy cherry in the bottom of each cup, or a spoonful of vanilla ice cream. Should really make for a nice surprise. </i>Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-63948573665975723202010-12-07T15:20:00.000+01:002010-12-07T15:20:42.718+01:00this time of the year - part sevenWhat would a year be without the annual cookie craze? Not the same, I swear. So this year, we had a plain lineup of beloved classics, as we didn't really want to go <em>all </em>crazy on this. <br />
<br />
But have a look: <br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHdu0ovA2_B3EgUpuWSawGETs3YkC3CK84DYDol7TBU-8hKqS7zbd2ZNOgDiPq3e9W8ubDgwsrLTGScKGHwIXTdiXtPDgsJc9TrL4mnXC35K5Koy5UgKAYUT0flm6-6kxKy4p_86CnkM/s400/IMG_3118.JPG" width="400" /><br />
<br />
First, the <em>Pfefferkuchen</em>, which turned out really, really good this year. One more iteration and I'll be ready to post an updated, much refined recipe here. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_oPAeiiRC7t7l99oEPUQeRrt8fMVHqAam4fTd06T-BA3gGz-zqfCxctMiTnNfhshYj_Hqx99RzNGetAasG21ssAr6ows7e68-MA9f27KffgCmW5HcnbZ3VU5BMnd_U9M8MgZ9pH-5DQ/s400/IMG_3152.JPG" height="300" width="400" /><br />
<br />
Second, plain 'black-and-white' cookies. Hardly noteworthy but for the admittedly pretty pattern that (accidentally) came up this year. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1sdJJo2m0zBR_CGgm0ZmB-0lf3OVJ74Z5UcGtUYnHtWEEQAIkC459ZClEW0th5arPKOQQLUEzYfrpS7cWYb0JHT4SAWCSs_BD5mSxS308OAoD1SgYhSSS7oS_-IBoUmD9V1D0YRoGJKs/s400/IMG_3141.JPG" height="300" width="400" /><br />
<br />
Third, coconut macarons. Not to be confused with the fickle french ones. These are slightly homely, crisp on the outside, chewy inside, easy to make and plain delicious.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1zUA_IuGLQI3VunTPYztRH654UKSeISIwEspnYsy-vwQQKEZ95Vpr03rMRhUR4lFnJ6a_jRVJ_NFUXxImrtt_b7bCTys-yLm5qTbBUKTfa5DESFCdVuRm3_rGNEFTvC9sBBUOCqGiEE/s400/IMG_3144.JPG" height="300" width="400" /><br />
<br />
Fourth - butter cookies. Like the french <em>sablés,</em> just a little more butter an sugar. These were gone so fast that I had to make another double batch right the following weekend. <br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOUyC9_00UNg7EupQGfjpMyzDCe4ZlmUvrPdqUlwDsS-oRc6Po5X-Dq4bPlv-Jl_jcL9oHPd4y4uIwuL0ZFSvKKnDy0nMfcjFiHn4cPWHtUNGpAJHcJhyphenhyphen8STSb36Ywr3ytxRBkicBBew/s400/IMG_3162.JPG" width="400" /><br />
<br />
The second batch of butter cookies, above. I didn't really have the mind to bother with different cookie shapes, so I just made those I like best and were easiest to handle. And they look pretty on the cooling rack, don't they? <br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtfLpEg0Sigj5OV6JE2i2buGnBrkrPAqvhiS0FeDnC9stYkjvYtzw4DhKwiRZ-ozw6PjS-BlRSdCrINc0OgHRBkFX2jgh2kXr0r7xBEJCXtCw5TqzP26Odd0HVaLJb0y7udjOr2dyxlw/s400/IMG_3160.JPG" width="400" /><br />
<br />
And of course, last but not least, the <em>Stollen</em>. Very aromatic and moist this year, but oddly enough, the thick layer of icing sugar doesn't want to stick to the loaf properly. But that's not a real flaw, it only makes for rather messy eating. <br />
<br />
Anyway, if the holidays pass as smoothly as the preparations so far, it'll be a lovely Christmas this year.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com2tag:blogger.com,1999:blog-5408666842812788886.post-49981335426443858842010-10-28T14:57:00.001+02:002010-10-28T15:03:50.252+02:00apple pie and whiskeyAs every year, we celebrated my father-in-law's birthday last weekend. And after the Hawaiian luau <a href="http://nom-nomnom.blogspot.com/2009/10/stuffed-like-hobbits.html">last year</a> and the 60s revival buffet <a href="http://nom-nomnom.blogspot.com/2008/10/exercise-in-period-dining.html">the year before</a>, he wished for a 'Wild West'-themed dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_SI5BO2kjArTuy8yPrDyM2TQXF8zvnx_hp2SFjf6xAjmUsMdWosLJprTg276eLiktjCGAszEsTm3fiZDj7IJADSvJPTCLNNlJGfisOIC3n5KjnSlYRM4DI5pTmdP1kRIy6RDgyOv10I/s144/IMG_3087.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_SI5BO2kjArTuy8yPrDyM2TQXF8zvnx_hp2SFjf6xAjmUsMdWosLJprTg276eLiktjCGAszEsTm3fiZDj7IJADSvJPTCLNNlJGfisOIC3n5KjnSlYRM4DI5pTmdP1kRIy6RDgyOv10I/s400/IMG_3087.JPG" width="300" /></a></div>Of course we didn't really try and make it a historically correct pioneer / cowboy re-enactment evening, which probably would have been not entirely entertaining. But we tried to come up with a menu that all the guests could instantly relate to - which ended up being steak & onions, bacon & beans, grilled corn on the hob and ever so slightly charred jacked potatoes with herbed sour cream. <br />
<br />
It was a much simpler thing to prepare than the years before, but very much to my surprise it turned out pretty damn near perfect. The individual dishes worked perfectly together, and with a nice mug of beer, it was simply a great dinner. <br />
<br />
Speaking of beer in mugs - naturally we've had to have enameled tin plates and mugs. In out eyes, they felt at least as important as the cowboy hats (we've had one for each guest) and the red-chequered table cloth. <br />
<br />
As for desert, there was little other option than apple pie. And considering that this was the first I've ever made (and eaten, for that matter) it was pretty great. <br />
<br />
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObPmfI1ct7fuYA2khljMG7CqeYU-67LgXySpudt1O8gFEJ1KIetu9230kJAIFi-8oH_qy136gz9R1wDK1M2_sWbYPmi5Ffur5hunoViqcj1FOM0GvBmjuxpJpccjIHG-UsGErfTZhsgw/s400/IMG_3092.JPG" width="400" /><br />
<br />
Apple pie and whiskey go surprisingly well together, especially when said whiskey comes in pretty huge tin mugs. Repeatedly. <br />
<br />
Add a Dutch uncle who brought his ukulele and actually knew how to play it like a serious pro, you can imagine what a hilarious evening that was.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-50793572521211905852010-10-25T11:33:00.001+02:002010-10-25T11:36:01.391+02:00this time of the year - part sixAs the year turns, once again it is time to prepare for the upcoming holiday season. It is a little scary to think of Christmas before the leaves have even turned yellow here, but it's October already and some things you just can't speed up. <br />
<br />
Like the resting time of this year's <i><a href="http://nom-nomnom.blogspot.com/2008/10/its-this-time-of-year.html" target=blank>Pfefferkuchen</i></a> dough.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcgEXN_tM1X0Ka4-aoSOwIgyyblgQZfh5n8YoLByJX2kQ_U8lhp4xYszSJqLhkgQhB4fl89Pd10nmukBAMo6D5qpZUhwaNIRY6Rir3CxVfbRfowQ5hy-fQL7ttlNTgOsccHACtsoRsVk/s400/IMG_3047.JPG" height="300" width="400" /><br />
<br />
I've added a lot more cocoa powder this year, so I added another egg for more liquid. Hence the dough looks even less savoury than ever before. But it definitely smelled nice, so I am pretty positive it'll turn out lovely. <br />
<br />
Also, last weekend I set up a new jar of <a href="http://nom-nomnom.blogspot.com/2008/12/of-head-heart-and-base.html">spice-infused rum for mulled wine</a>. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGaEP8SMI5qmTmXETviFdEVK_P8iqaUR8Uq6ED62FQ0askLelski-0HQSz4G9_e9VB_ViwEgBGLvsKAQR0KJVEPnTEEZhXrmO209MJQsyhyR3UtFpPhjq-9EZViNLpb6goO4wcepw7_c/s400/IMG_3061.JPG" height="300" width="400" /><br />
<br />
A lovely scent, the hint of peeled oranges and lemons drifting through our whole place for days. If it turned out well, I'll see the coming weekend. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlQ_Z2AmU2gDLfQybYDdsF8bkdVX-_m6L-oVeX-yCWgZp__51OEI4OAkLoLWDTuzTG9KfFnbRaevB9LaU70zTso_a9duFgTdhNSnUM3rXobkS0JzmTwYfwviqzY_hqKa2l3-J5uSF70g/s400/IMG_3069.JPG" height="300" width="400" />Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-44075113218426457092010-10-13T15:08:00.001+02:002010-10-28T15:13:18.429+02:00where we've been<img height="300" src="http://lh3.ggpht.com/_knTkmeqPmSs/TLGng1_qYSI/AAAAAAAAH_8/dlJ_QAlnZ3E/s400/IMG_2932.JPG" width="400" /><br />
<br />
Guess where we've been for two lovely weeks lately.<br />
<br />
<img height="300" src="http://lh5.ggpht.com/_knTkmeqPmSs/TLGnj0RsK8I/AAAAAAAAIAA/P__NfFtcRS8/s400/IMG_2939.JPG" width="400" />Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-56094946327161240902010-08-30T14:35:00.000+02:002010-08-30T14:35:16.757+02:00simple, verging on the primitiveStill smarting from my first experiences with a proper <a href="http://nom-nomnom.blogspot.com/2009/05/i-think-i-am-in-mourning.html" target=blank>pâté de campagne</a>, I was happily surprised when a few weeks ago I stumbled across a recipe for a simple chicken liver pâté. <br />
<br />
And when I say simple, I really mean simple, verging on the primitive. I loved it instantly. <br />
<br />
And of course, I had to try it first chance I had. It has bacon and butter in equal proportions, what could I possibly do wrong?<br />
<br />
Not much, as it turned out.<br />
<br />
Admittedly, this is not a refined something I could put next to a salad and call it a meal. But it is damn yummy for little to no work at all, and that's all the reason I need to put it up here and jot it down into my little brown book. <br />
<br />
On fresh bread or on crackers, this would be an indulgent snack or lovely company to a salad. Or as a spread on an open sandwich. Or as a filling in a <a href="http://nom-nomnom.blogspot.com/2008/11/lot-more-bling.html">filet millefeuille</a>. Just try it, I am sure you'll come up with several more ideas. <br />
<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0PkH4cxZTMV4KRd7KAL8WLYwkHtDaFSB5tU4DdgC8PR-ht_Me4r525UqQsoGgUcjEhNdmYHp8vc-jlYs1PZVVgD2PxAPiq5FTeZ1BggMmPx4zr6GBfB_qLSTna__Lc6i12mjHZffUfmU/s400/IMG_2669.JPG" /><br />
<br />
<br />
<b>simple liver paté</b><br />
<i>(makes 500g)</i><br />
<br />
125g fresh liver (The original calls for chicken, I used porc and was perfectly happy)<br />
125g bacon<br />
125g onions<br />
125g butter<br />
1/2 teaspoon thyme<br />
1 tablespoon dry Sherry<br />
salt & pepper<br />
<br />
<br />
Roughly chop the liver and the bacon, peel and chop the onion. <br />
<br />
In a small cast-iron pot, sear the liver in a little bit of the butter until it takes colour. <br />
<i>This is just for the taste, no need to actually get the liver done.</i><br />
<br />
Add all the remaining ingredients and leave to simmer on low heat for two hours, or until the bacon bits fall apart easily. <br />
<i>As the bacon is already salty, be careful with the salt, but generous with the pepper. </i><br />
<br />
Leave the mix to cool for a moment, then run through a food-processor or blender until smooth. <br />
<i>Depending on the occasion, you might want the paté very smooth or still a little chunky. Trust your own judgement. </i><br />
<br />
Fill into jars and cool. <br />
<br />
Kept in the fridge, the paté keeps about a week. <br />
<i>It keeps longer if you top it with a seal of clarified butter, but as easily made and swiftly gone as this is, I never really saw the necessity.</i> <br />
<br />
Take out of the fridge half an hour before serving. Goes well with any kind of bread and on crackers, pefect with beer or strong white and light red wines.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-16918413417898290922010-08-21T14:51:00.000+02:002010-08-21T14:51:50.662+02:00bunnymato<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HJCO1P3gc3p657r-9M1xtcXLJZp1KDtE2k64zm6dX1SW7mzv9zf22YFxu-ziVD90Yi2ErHMx2Q436gZOpL-VmMsfI-OLOKXiPk20g4O1d0MZvpfcRRBGvPWwp-RsOn3scjxYWeXfMWo/s400/IMG_2782.JPG" /><br />
<br />
Found a bunnymato on the vine in my garden this morning.<br />
'nuff said.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com4tag:blogger.com,1999:blog-5408666842812788886.post-85993081283875397192010-08-16T09:18:00.000+02:002010-08-16T09:18:55.024+02:00of peaches and grapesFor the second year now, the little peach tree next to out kitchen is bearing fruit. And even despite having had a bad case of leaf curl this spring, causing it to shed all leaves and fruit on the yearling branches, yesterday we harvested a whole bowl of incredibly tasty, fragrant white peaches. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcZ8vNLpRnI2-PlP187XS72Yw7zPXRBPRzG9Qk9MP43XxGT8hupjbLjLlG6xefL_pE0k6_DviX_6laCmuOxajG4cX_W8cl6bPa9wDyvSVrNv3wYH0USxLTEC1oCKvrG6HjFBw991tnUE/s400/IMG_2767.JPG" /><br />
<br />
Also, our grapevine is trying to outdo itself this year. The grapes themselves are still a little on the smallish side, but that is to be expected with a plant this young. But they are deeply aromatic, and even though not quite ripe yet, they fill the whole driveway with their scent.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4jzUsIypl-bWoxviPCPQzhaTDsddp00fw-J553fqCyCRqwg8_bnn11L0Gv3kXSDtFt8NP5NRR3x6vpGhK62qoL0nNw99FDbqVpEtXTeBtuf6z30nT_DWAp1k_iYje0mOwltPv4rcRLg/s400/IMG_2768.JPG" /><br />
<br />
Coming February, we will have to properly prune the vine for the first time, as it now is as large as we will allow it to grow. So excited to see how the plant will react to this.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com0tag:blogger.com,1999:blog-5408666842812788886.post-39879976794060230942010-08-12T13:10:00.000+02:002010-08-12T13:10:46.617+02:00my new best friendAnd another summer party over. <br />
<br />
We had entirely improbable luck concerning the weather, sitting outside with friends and family until half past three in the morning. <br />
<br />
<img src="http://lh5.ggpht.com/_knTkmeqPmSs/TGOC2nHHITI/AAAAAAAAH7I/Rf9IwAxItTg/s400/2010%20Sommerfest.jpg" /><br />
<div style="text-align: right;">(bigger version <a href="http://picasaweb.google.com/lh/photo/oBIdlr4qCOLoC3kmX2RJR89MjNlUZDBPqmSIsKz81e4?feat=directlink" target="blank">here</a>)</div><br />
It was a small party compared to other years, but this only made all the preparations much more relaxed. With the relentless help of my lovely wife, all food turned out lovely, the roast crisp and juicy, the salmon spicy but not salty, the hot potato wedges hot enough and best of all, by sunday noon, the house was clean again. We're a bit footsore but feeling very accomplished now.<br />
<br />
I'll post a few of the recipes later, but first one tiny thing that really made my day.<br />
<br />
Remember last year's <a href="http://nom-nomnom.blogspot.com/2009/08/how-many-unsharp-pictures-you-think-one.html" target="blank">gravlax</a>? The one I didn't manage to get a single decent picture of? <br />
<br />
Well, this year's salmon was much more cooperative - and here's the proof:<br />
<br />
<img src="http://lh6.ggpht.com/_knTkmeqPmSs/TGOAZaO5emI/AAAAAAAAH2E/cC9ATSDMCpw/s400/IMG_2681.JPG" /><br />
<br />
First the spices, then the prepared salmon inside it's tight glass coffin of clingwrap.<br />
<br />
<img src="http://lh4.ggpht.com/_knTkmeqPmSs/TGOAgQ-nIYI/AAAAAAAAH2U/fCB1XJEtnj4/s400/IMG_2684.JPG" /><br />
<br />
And finally, my new best friend, sliced and decorated just moments before we called in the guests - <br />
<br />
<img src="http://lh5.ggpht.com/_knTkmeqPmSs/TGOCQzl6PQI/AAAAAAAAH50/dXZpmWxVrK4/s400/IMG_2738.JPG" /><br />
<br />
And as you can guess, it was gone minutes later.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com2tag:blogger.com,1999:blog-5408666842812788886.post-12349481268718724152010-07-30T12:26:00.000+02:002010-07-30T12:26:35.234+02:00almost indecent<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GKGx0Dj7GVZzIQ8Zo9VCwOVjNqY1e3Ld5yIz63FU8tg5ke7Nht9HCWxY4CXZp8I-mhgJXWOr-qjTKjjgEr4ceNI5ErUbBKaVdoM7SVo_OFYl5_cnwHT7KPrO8MAt_wy_5oycr8KCt2U/s1600/IMG_2659.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" bx="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GKGx0Dj7GVZzIQ8Zo9VCwOVjNqY1e3Ld5yIz63FU8tg5ke7Nht9HCWxY4CXZp8I-mhgJXWOr-qjTKjjgEr4ceNI5ErUbBKaVdoM7SVo_OFYl5_cnwHT7KPrO8MAt_wy_5oycr8KCt2U/s200/IMG_2659.JPG" width="200" /></a></div>Preparing for our summer party usually involves me trying countless new ways of feeding the masses while hopefully adding some excitement and reducing my workload. This year, I dusted off my recipe for quiche that I hadn't been using since my highschool days and tried making it 'presentable'.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyacl9kR981U0h5WBi05VZt9nkhiWQ3llCXyLfEMS4mfw8cP4CvWOsfZLa_yiaoDmva2KD3O1eY0vIcx-JW41Jp9LaZ_wBTMvQDlGD0W_NztiN9BAU8BuFC7ZmX4wdpnbSKsbGGnYHuis/s1600/IMG_2662.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" bx="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyacl9kR981U0h5WBi05VZt9nkhiWQ3llCXyLfEMS4mfw8cP4CvWOsfZLa_yiaoDmva2KD3O1eY0vIcx-JW41Jp9LaZ_wBTMvQDlGD0W_NztiN9BAU8BuFC7ZmX4wdpnbSKsbGGnYHuis/s200/IMG_2662.JPG" width="200" /></a></div>As it nears august, the first chanterelles appear on the markets, and upon seeing a particularly nice batch, I decided to make a 'quiche aux chanterelles'.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJiGRoftFd9EuD9eEajYJoD3j83Bz93-QdbkPkkhxxEEXuMk_3Iwxx2Z11YWwAxJnzGjDcyu7OG5j8FmU_v5YDPKEvslSDmpL891qk4CFH57BnIkC3XciZKcE8FKEPF788lnQe1UsJFU/s1600/IMG_2667.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" bx="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJiGRoftFd9EuD9eEajYJoD3j83Bz93-QdbkPkkhxxEEXuMk_3Iwxx2Z11YWwAxJnzGjDcyu7OG5j8FmU_v5YDPKEvslSDmpL891qk4CFH57BnIkC3XciZKcE8FKEPF788lnQe1UsJFU/s200/IMG_2667.JPG" width="200" /></a></div>The results were nice, but nothing overly memorable. We decided I would make a plain version with nothing but scallions and bacon for the party. What could possibly be wrong with that?<br />
<div class="separator" style="clear: both; text-align: center;"></div>On the other hand, the liver terrine turned out a real stunner and will become a separate post one of these days. Believe me, it's almost indecent with how little work you get such impressively tasty results.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPK-KEn36hJHJaa5_oHuTG9wY0F2385CRK-sq5gaXTgp4LGr0q5ZmSvG_9lSfExMW9PlfPzbaftAMdktdHUgIiyFkVqgDZiSaXOq6SwybMHc-NgBzqLd9VBTC9rmr4gv4_8zzWG_f6Ghg/s400/IMG_2674.JPG" />Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com2tag:blogger.com,1999:blog-5408666842812788886.post-37143646840550278512010-07-16T17:04:00.000+02:002010-07-16T17:04:49.185+02:00like a river pebbleThere is a sweltering heat hanging over Germany since several weeks now. After one of the longest and coldest winters I can remember, this already feels like one of the longest hot stretches in my life. <br />
<br />
Not that I am complaining, mind you. Actually, I feel great in this weather, and I can sleep like a little river pebble at night. <br />
<br />
Only thing is - I can hardly eat anything. There's so many nice things to cook, but hardly anything is worth writing about. <br />
<br />
Grilled goat cheese and fresh tomatoes on bread - who needs a recipe for that?<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZ-NjFKY2hSJcHjInJ0gf7neHT4jtZbz2jXYMXBYtw1zduPI4C9agHfyfeQXOFLNIfcokajUae4pULYhGiEgfLbjvJ4uaAKV6J9eOqlJ20YC9ggZDqmMBsyZmJRLOs2h23yf9-AF594M/s400/IMG_2646.JPG" /><br />
<br />
One day, we tried a lemon cream. It turned out okayish, but really not anything I could brag with.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-m63p2HwnuAJhZTgIU9P29JeThLe_ywSX3MK9dXFJGbXIBtaYRaCTRpDDba7dKyo_UjraSNugapNyxGzDvnvhyG9EhQTTxTwcEfXCRTZPK2eyIZRZdJTp-ZXWl7s7VYnHX0ANffIjv4/s400/IMG_2650.JPG" /><br />
<br />
Of course, I've been baking bread. Lots of it, each weekend. But that's really old news to you, is it?<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEGLmRr_LVOWQ1Hgi0KkCEXDiSfg2O3LclUJqqbWxbC2cWIbb71__Vit3v2r-Qjb0Kx-tgy4IpwDBVXi28TaEPiq-7XrCBfnC4CYJPb_T_E9pvAIvbOaJ1E7wxxKHmoyjdGPaAWwZpVs/s400/IMG_2651.JPG" /><br />
<br />
As I've already mentioned, we slice and freeze the bread for convenient use over the following week, and I thought, that's one picture I haven't uploaded yet. So, here's lots of sliced bread ready for freezing.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1L_lCRuvIMTpedNBrfv3MJeSUUvfLqPQiVZEm5MjOpjxIWJd3hhGBSv8QtDBZbGov5yQPWZhqMBplGl8hdJmpf8KedlhMVhHbSBCAlUD1fPZabuOiofnMnnn3O8zqe0wR_B7W0ZhlH4/s400/IMG_2655.JPG" /><br />
<br />
But already, our annual <a href="http://nom-nomnom.blogspot.com/search?q=summer+party">summer party</a> is looming at the horizon, with the whole family planning what's to eat and how to organize things. It'll be a comparatively small affair this year, only 40 people or so, but one we're genuinely looking forward to. <br />
<br />
And, most importantly, it'll bring a whole lotta new cooking experiments to this site.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com1tag:blogger.com,1999:blog-5408666842812788886.post-86237788231337998512010-06-29T20:57:00.000+02:002010-06-29T20:57:17.115+02:00delightfully busyThis has been a delightfully busy weekend. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUEEv5UPFFx8OTRc-FEDURWHeQy9Wl54-7E0GbTWBpcX-tMt6OI10B4gOjSpDc4NWTTY84NrYMwM2HiecKPl63TwggstpnEZGhiMnMEFxShc4Y05pnLLfUUVVsE-q9OIuJmoqVuzL95Q/s400/IMG_2588.JPG" /><br />
<br />
Baking, gardening, cheering on the German soccer team... <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPYmXyuPsntxEeNyo9AsDPwkXMhvx4Ne60v-znOa74ibeyUn37QTBpb9svTDhzuef8NTvebSWHTHugUlEdBSMYlTsA_cNq4D2KZy65t6OB3kiHIBH9TeeSU0JmeVnA9jMMRUSVHLG41A/s400/IMG_2584.JPG" /><br />
<br />
The garden is in full bloom, peonies and roses competing with bellflowers of all shades between white and cerulean. I even took some of the peonies inside to have a little of their lovely scent right at my desk. <br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjn3ffX_hIBoD-wq75xFpT36v8lNrLZRZJHkDuVXUR_uPiF5nRA3BG6N5dc-qM0mpt7_8U6NhN6dMpW52bf7ksUweTNHtuR2neLUwGtuiUM9EgkC589cAfxQs-AMAslL1BoHfeKo3Z38/s400/IMG_2599.JPG" /><br />
<br />
And of course, more bread. My scoring still looks random, I fear, but the colour if the crust is great, don't you agree?<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqre9kSYZNGpWnBfSuKjctSu20EpebzCXGJkT9yOIKzXePomaox9zE-0WPeKi1Yk8AsmCTEbWigfsHz8QXI-GVMCSwIoCORVGF_wgQP10FF4WCo-MH-H4qf-u8viz_sjaCEZhUIzvxgyM/s400/IMG_2610.JPG" /><br />
<br />
Peonies may be wonderful, and yet I still think fresh bread smells decidedly better.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com3tag:blogger.com,1999:blog-5408666842812788886.post-66338378601706470452010-06-16T18:14:00.000+02:002010-06-16T18:14:16.610+02:00very happy stranded whalesFinally. Naan at last!<br />
<br />
This must have been the single longest quest for a recipe / method that I've ever completed.<br />
<br />
See, both my wife and I love Indian food. My wife especially loves naan, the fluffy, crispy, butter-soaked flatbread that's served as a side dish instead of rice.<br />
<br />
So naturally, learning how to make naan was high up on my list of things to learn. Yet unlike most of the things my family has put there, naan seemed to be especially difficult to replicate in a home oven. At least, to replicate in a way that my lovely wife would find good enough, that is. (I think I already mentioned once or twice that she is rather discerning and open-voiced about her food... Bless ya, Honey!)<br />
<br />
Anyway, these little rascals eluded my culinary grasp for at least two years. Two years, can you believe it?<br />
But a few weeks ago, emboldened by my successes with <a href="http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes" target="blank">Anis Bouabsa's baguettes</a>, I tried them again, with a recipe I cobbled together as a median from all those I've tried over the years.<br />
<br />
And believe it or not, they turned out perfect!<br />
<br />
Crisp on the outside, feathery light and chewy inside, soaked with ghee but far from soggy. Perfectly delicious, and almost a shame to serve merely as a side.<br />
<br />
We had them last Sunday with a bowl of nice, hot chicken curry, and we stuffed ourselves to the point that we felt like stranded whales afterwards. More precisely, we felt like very happy stranded whales, lying on our bed, holding hands and watching Germany play their first match in the world soccer championship and win. What a great end to a great weekend.<br />
<br />
Naan is a traditional Indian staple, yet I make no claim of authenticity. I've never eaten proper naan in India, nor would I know if any of those I have eaten are 'the real thing'. What I can claim, though, is that these are perfectly authentic Indian naan as served in British restaurants as perceived by a German tourist couple. Though that's probably not even worth the time needed to write that sentence.<br />
<br />
Anyway - try them, they're plain delicious and a great alternative to rice in many menus. And I really, really do not take any responsibility if you overstuff yourselves in the process.<br />
<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuNq5Lq-3KZofKOeDBmgs5pFVjrrGCXy3Nys-MdSGYN3Iqd-jsLnrT8MHLyt3EDWQpkJu3n8VtUX66ggWMEgwcxZTRUaPqmqkb8SPhIXeJJLhcPY1_aVqL74wbr9__MQSHxarbtqfFQA/s400/IMG_2596.JPG" /><br />
<br />
<br />
<b>Naan </b><br />
<i>(makes four medium pieces, as sides for two people)</i><br />
<br />
<br />
200g high-gluten flour (German type 550)<br />
50g whole wheat flour (German type 1050)<br />
1/2 teaspoon instant dry yeast<br />
1/2 teaspoon sugar<br />
8g salt<br />
150ml milk<br />
50g unpasteurized yoghurt<br />
<br />
2 teaspoons clarified butter (ghee)<br />
<br />
<br />
<i>On the morning of baking:</i><br />
For the dough, combine all the ingredients except the ghee and mix for about a minute. Leave to rest for about an hour at room temperature.<br />
<i>The dough will be very wet right now, with hardly any elasticity, but that's okay.</i><br />
<br />
After the rest, knead the dough again for about a minute, then leave to rest for another 30 minutes.<br />
<br />
When the dough has rested, transfer into a lightly oiled, shallow bowl and give a set of 'stretch and folds'. Leave to rest for another 30 minutes.<br />
<br />
After this rest, give the dough another set of 'stretch and folds'. Rest and repeat two more times, until the dough becomes smooth and stops sticking to your fingers.<br />
<i>Maybe you'll need one more set of 'stretch and folds' than I do, maybe one less. The dough is ready once it is elastic enough that you can lift it out of the bowl in one piece.</i><br />
<br />
Leave to rest, covered at room temperature, until needed, two hours at least.<br />
<br />
<i>an hour before serving:</i><br />
Preheat your oven with baking stone as high as you can. Mine tops out at 250°C.<br />
<i>I wouldn't suggest trying this without a baking stone. Maybe a heavy cast-iron skillet or an upturned dutch oven will work as well, but I really don't know.</i><br />
<br />
Twenty minutes before serving, quarter the dough. On a lightly floured surface, roll each piece into an oval- or tear-shape, not thicker than your little finger. Cover with a dishcloth and leave to proof for fifteen minutes.<br />
<br />
Five minutes before serving, pick up the naans and transfer onto the baking stone as swiftly as you can, trying to let as little heat escape as possible.<br />
<br />
The naan will only need a few minutes in the oven. They will puff up mightily and start getting golden freckles. Once the first freckles start going from golden to hazel, they're ready.<br />
<i>Take a look at the naan in the picture above, they're a pretty decent guidance. And of course, they're ready when they look ready to you. </i><br />
<br />
Immediately take the naan out of the oven. Put onto a large plate and flatten gently, if necessary. Divide the ghee between the four pieces and brush them with the melting butter. Serve instantly.<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3qoi1YXUmAqBraYZjVzZnSS2WO5rb3004LyQhcpv1sATOB5tP_tK1N2RAi-WitVynAnunvQLpTOSaebkxayWXXRPivdfRVT1bOil0NigdgG66JwWlSw3MJ3yzLrRPocg0eM2btUuAeU/s400/IMG_2593.JPG" /><br />
<br />
Naan only tastes good fresh out of the oven and doesn't keep at all.<br />
Naan goes perfectly with all kinds of hot and spicy dishes and anything with a decent gravy. Watch out, you might eat way more than you should.<br />
<br />
<br />
P.S.: This post will be sent to the YeastSpotting section of Susan's formidable blog <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="blank">Wild Yeast</a>, a home baker's resource I can hardly recommend too much.<br />
<div><br />
</div>Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com4tag:blogger.com,1999:blog-5408666842812788886.post-89352883569051005442010-06-06T19:16:00.000+02:002010-06-06T19:16:37.138+02:00quite successfully, I'd say<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZeEZyFWbHYSadO0rcCvk87gIBYuOd8FC3i0JuTfUQLZGgB5nq8EB63s8GantpxdtP56j_fjV5ik2lDMKH1_vDCS3_VZDcSIIJzas2FqSYrnAo5DaZhRYnwr0BQ_fI4-8pvHYG8jOsEw/s400/IMG_2545.JPG" /><br />
<br />
That's not my front yard, that's yesterday's starter.<br />
<br />
Just as a quick note to say that I haven't been sleeping, but baking.<br />
And quite successfully, I'd say.<br />
<br />
In a word: Naan at last!<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWf9rtEKBHfFuK9RRC1sSxDe7AUdPjv6yuEpjkwlHf6yc8uptnl5rmg6-4FBDcVDI5hyIHj_2QlbE5UElYKmRw6u_V-goK1Ut8K1LyjWXdynQv0plUOvoOjHcTSV5M9B-GFGhS_4MYRM/s400/IMG_2549.JPG" /><br />
<br />
More to come soon.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com2tag:blogger.com,1999:blog-5408666842812788886.post-4179074077419402912010-05-24T14:13:00.001+02:002010-05-28T20:56:53.635+02:00But these are store-bought, aren't they?Last Thursday, 'the boys' were coming over for a <a href="http://en.wikipedia.org/wiki/Role-playing_game">pen and paper rpg</a> evening. Most unusually, I had a little surplus time on my hands and I was eager to bake something.<br />
<br />
So I grabbed my old, trusty cheese cracker recipe, threw away all parts of the recipe that would have needed my attention and added some bacon. Everything gets better with bacon, I'm sure you can relate to that.<br />
Basically, I mixed up the least fancy, swiftest breadsticks I have ever made, and had a historic succes with them. I am still a little stunned at how well received they were.<br />
<br />
Take, for example, one of our friends. He tried one, and after having been a little dumbfounded at how much of our food we actually make ourselves he asked:<br />
<br />
"But these are store-bought, aren't they?"<br />
<br />
"Nope. Made them this afternoon."<br />
<br />
"I feared as much. But they're so... regular, and so... damn tasty."<br />
<br />
As you can imagine, we had a lively laugh. Though, maby not as lively as the following day, when my father-in-law got caught eating several of them at the same time, looking rather embarrassed, claiming I was trying to drug him.<br />
<br />
I personally blame the bacon. This is a yeasted dough with a very high butter content, leading to a structure that is pretty much halfway between bread and shortbread cookies. Ununsual, but very, very good. Try them, they sure have the best effort to compliments ratio I can imagine.<br />
<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRe9yzy7orAk6ZBG0LYF1YkjIi1I1wj-V9yDKgbzxpMpWLiTOAOkBhgamN9PfnBS012GoZDrXr9oNa9oHlPAJaUDpxbHlFdwwQ7RyW2a5PpXztfdWu21JfCMuN-rSEY8E6thZ5hVuQAw/s400/IMG_2535.JPG" /><br />
<br />
<br />
<b>Cheese and Bacon Breadsticks</b> (dirt simple version)<br />
<i>(makes about two dozen sticks)</i><br />
<br />
250g all-pupose wheat flour<br />
100g whole-wheat flour (German type 1050)<br />
125ml lukewarm water<br />
125g butter, softened<br />
1 teaspoon salt<br />
1 teaspoon dry yeast<br />
1 pinch of sugar<br />
<br />
100g cheese, finely grated (I used aged Peccorino)<br />
125g bacon<br />
<br />
<br />
Take all the ingredients for the dough and mix until just combined. Leave to rest for about an hour.<br />
<br />
In the meantime, chop the bacon as finely as you can be bothered to. Put into a small pot or non-stick pan and fry until just golden, not crisp. Leave to cool.<br />
<br />
After the dough has rested, add the cheese and the bacon and knead one last time until all ingredients are well combined. Transfer to a large bowl and give a set of 'stretch and folds'.<br />
<br />
Leave to rest for half an hour, then add another set of 'stretch and folds'.<br />
<i>Even despite the high fat contend, the dough should be elastic and nicely workable by now. If not, give another half hour of rest and one last set of 'stretch and folds'. </i><br />
<br />
Preheat the oven to 200°C.<br />
<br />
Leave to rest for one last half hour, then turn the dough onto a lightly floured working surface. Roll into a rectangle about half a centimetre thick. Cut into strips about one centimetre wide.<br />
<i>Of course, you could now roll them up or give them any number of fancy shapes, but there wasn't much time and I really wanted something as simple as I could get away with.</i><br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqD-L6KZUPm3M6IS32cjz_xpPC-xLw_xLvdTqkgHxy_24JIjerpqj-kvWFDkmJgpj4KhQsLBWE0zhkk6PfQRa7ro2DAGf3IMiDAHd6KWaXmSzezK3eYkVk8apYGmS4Sx3dJwcMPOcpME/s400/IMG_2528.JPG" /><br />
<br />
Transfer onto baking sheets lined with non-stick paper and leave to rest for a final, ten-minute proof.<br />
<br />
Bake the bread-sticks with a little steam for about 15-20 minutes or until well browned.<br />
<i>This yields sticks that will be cripy in parts, chewy in others. For entirely crispy sticks reduce the temperature to 190°C and add 5 minutes. </i><br />
<br />
Leave to cool on a rack.<br />
<br />
Goes well with beer and almost everything else, keeps nicely for a few days and can be crisped up again flawlessly in a hot oven.<br />
<br />
<br />
P.S.: And once more, this post wil be sent to the YeastSpotting section of Susan's formidable blog <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="blank">Wild Yeast</a>, a home baker's resource I can hardly recommend too much.Reuben Morningchildehttp://www.blogger.com/profile/08746718502241810905noreply@blogger.com8