Now some squash from our garden and a pineapple tomato as well as some blue/purple potatoes from a local farmer:
Monday, August 13, 2007
Pretty Produce
Yesterday was a crazy day! We got most of the countertop/sink/faucet work done. Still a bit leaky. There's tonight's project! I did help a bit, but I was pretty nervous about messing up. Here is the countertop and sink in with half of the faucet. There is now a big nasty patch right behind the countertop where the old backsplash was, but pretty soon we will have some great tile!
Now some squash from our garden and a pineapple tomato as well as some blue/purple potatoes from a local farmer:
Now some squash from our garden and a pineapple tomato as well as some blue/purple potatoes from a local farmer:
Monday, August 6, 2007
The easy bagels
Because these bagels are shockingly easy, I'm paraphrasing the recipe from Peter Reinhart's book "The Bread Baker's Apprentice." A really great book! Go buy it! (Peter, I will take my comission now:) )
Sponge:
1 teaspoon (.11 ounce) instant yeast
4 cups (18 ounces) unbleached high-gluten or bread flour
2.5 cups (20 ounces) water, room temperature
Dough:
.5 teaspoon (.055 ounces) instant yeast
3.75 cups (17 ounces) unbleached high-gluten or bread flour
2.75 teaspoons (.7 ounce) salt
1 tablespoon (.5 ounce) honey)
1. Make the sponge by stiring the yeast into the flour. Add the water and whisk until it forms a smooth stick batter (think pancakes). Cover the bowl and leave it out for 2 hours until it bubbles and looks foamy and is twice the size. If it doesn't get bigger (like, um, the first time I made mine) start over, making sure the yeast is activiated, that is where I had the most mistakes.
2. To make the dough, in the same 4 quart bowl, add the additional yeast to the sponge and stir, then add 3 cups of flour and all fo the salt and honey. Stire until the ingredients form a ball, adding the rest of the flour to stiffen up that dough.
3. Knead the dough for at least 10 minutes on the counter. It gets very stiff and there shouldn't be any flour that isn't absorbed by the dough. If it is too dry add a bit of water and keep kneading. It should be heavy and "satiny".
4. Divide the dough into 4.5 ounce pieces for sandard bagels. This should be about 13 bagels from this recipe. Make the pieces into little tight rolls and cover them with a damp towel and let them rest for 20 minutes.
5. Line two baking sheets with parchment and mist with oil. Then shape the bagels. I like to do it by punching my thumb through the center and pulling the dough around my thumb until there is more than an inch diameter of the hole in the middle. It will shrink back up a bit in the fridge, so don't be too afraid of the hole. Put the pieces 2 inches apart on the pants, spray them with oil and let rest for 20 minutes.
6. This is the fun part! You have to test to see if they are ready to go in the fridge overnight. Get a bowl of water that is fairly deep and after 20 minutes drop one of the dough-bagels in. If it floats within 10 seconds, it is good to go. If not, wait a few minutes and try again.
7. Wipe that bagel dry and spray the bagels, cover them with plastic wrap, de-junk your fridge and find a place for both trays overnight or until you are ready to bake them.
8. When you are ready to cook them, preheat the oven to 500 degrees and get a big pot of water on the stove and set to boil the water and add some baking soda.
10. Drop the bagels into the pot a few at a time and boil at 1 minute per side (or up to 2 for chewier bagels). Place the bagels back on the parchment on top of cornmeal or semolina flour when they are done on both sides.
11. When all of the bagels are boiled, place the pans on two middle shelves. Bake for 5 minutes and then rotate the pans and switch the shelves they were on. After rotating, lower the oven to 450 degrees and continue baking for at least 5 minutes or until the bagels look golden or golden brown. This took me an additional 10-15 minutes.
12. Let the bagels cool for at least 15 minutes and then eat up!
Sponge:
1 teaspoon (.11 ounce) instant yeast
4 cups (18 ounces) unbleached high-gluten or bread flour
2.5 cups (20 ounces) water, room temperature
Dough:
.5 teaspoon (.055 ounces) instant yeast
3.75 cups (17 ounces) unbleached high-gluten or bread flour
2.75 teaspoons (.7 ounce) salt
1 tablespoon (.5 ounce) honey)
1. Make the sponge by stiring the yeast into the flour. Add the water and whisk until it forms a smooth stick batter (think pancakes). Cover the bowl and leave it out for 2 hours until it bubbles and looks foamy and is twice the size. If it doesn't get bigger (like, um, the first time I made mine) start over, making sure the yeast is activiated, that is where I had the most mistakes.
2. To make the dough, in the same 4 quart bowl, add the additional yeast to the sponge and stir, then add 3 cups of flour and all fo the salt and honey. Stire until the ingredients form a ball, adding the rest of the flour to stiffen up that dough.
3. Knead the dough for at least 10 minutes on the counter. It gets very stiff and there shouldn't be any flour that isn't absorbed by the dough. If it is too dry add a bit of water and keep kneading. It should be heavy and "satiny".
4. Divide the dough into 4.5 ounce pieces for sandard bagels. This should be about 13 bagels from this recipe. Make the pieces into little tight rolls and cover them with a damp towel and let them rest for 20 minutes.
5. Line two baking sheets with parchment and mist with oil. Then shape the bagels. I like to do it by punching my thumb through the center and pulling the dough around my thumb until there is more than an inch diameter of the hole in the middle. It will shrink back up a bit in the fridge, so don't be too afraid of the hole. Put the pieces 2 inches apart on the pants, spray them with oil and let rest for 20 minutes.
6. This is the fun part! You have to test to see if they are ready to go in the fridge overnight. Get a bowl of water that is fairly deep and after 20 minutes drop one of the dough-bagels in. If it floats within 10 seconds, it is good to go. If not, wait a few minutes and try again.
7. Wipe that bagel dry and spray the bagels, cover them with plastic wrap, de-junk your fridge and find a place for both trays overnight or until you are ready to bake them.
8. When you are ready to cook them, preheat the oven to 500 degrees and get a big pot of water on the stove and set to boil the water and add some baking soda.
10. Drop the bagels into the pot a few at a time and boil at 1 minute per side (or up to 2 for chewier bagels). Place the bagels back on the parchment on top of cornmeal or semolina flour when they are done on both sides.
11. When all of the bagels are boiled, place the pans on two middle shelves. Bake for 5 minutes and then rotate the pans and switch the shelves they were on. After rotating, lower the oven to 450 degrees and continue baking for at least 5 minutes or until the bagels look golden or golden brown. This took me an additional 10-15 minutes.
12. Let the bagels cool for at least 15 minutes and then eat up!
Sunday, August 5, 2007
Holy tomatoes!
I think I need a picture update and brief telling of the past few months of food and gardening and camping!
Lowell and I went camping on North Manitou Island and I didn't cook at all but Lowell discovered he is a great campfire cook! He made some great eggs and potatos that we wrapped up in tortillas. Great after a huge long day of hiking. Plus, the view was amazing!
I had a good time! What I am really thinking in this picture is "I need some fresh cheese and a glass--or bottle--of wine. And some coke. Definitly some coke." I got a bit annoyed that this was during me washing my hair by wrapping a wet bandana around my head.
We came home from our trip and found that the storms helped out the tomatoes! We have some green zebra, brandywine, garden peach, yellow pear and red cherry coming up. Soon we will get our pinapple to start showing some love.
I realized that I have some latent projects including the kitchen. Step one was new paint! Coming soon: glass tile backsplash, new countertop and new sink. Maybe a rangehood microwave.
We got some amazing tomatoes and I decided to try to use them as a base for a pasta with a tarragon sauce. It was so-so.
And, because our cats love each other:
Lowell and I went camping on North Manitou Island and I didn't cook at all but Lowell discovered he is a great campfire cook! He made some great eggs and potatos that we wrapped up in tortillas. Great after a huge long day of hiking. Plus, the view was amazing!
I had a good time! What I am really thinking in this picture is "I need some fresh cheese and a glass--or bottle--of wine. And some coke. Definitly some coke." I got a bit annoyed that this was during me washing my hair by wrapping a wet bandana around my head.
We came home from our trip and found that the storms helped out the tomatoes! We have some green zebra, brandywine, garden peach, yellow pear and red cherry coming up. Soon we will get our pinapple to start showing some love.
I realized that I have some latent projects including the kitchen. Step one was new paint! Coming soon: glass tile backsplash, new countertop and new sink. Maybe a rangehood microwave.
We got some amazing tomatoes and I decided to try to use them as a base for a pasta with a tarragon sauce. It was so-so.
And, because our cats love each other:
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