Hippolyta Can Cook

The search for the perfect pie crust....

2010-08-08T17:54:00.000-07:00

and that means finding the perfect combination of fats. So, I am as happy as a puppy with two peters (as the old saying goes) to be able (finally!) to have found a local source for leaf fat!! What is leaf fat, you may ask, and what in the heck does it have to do with pie crusts?? Oh honey, there is nothing better than a combination of lard and butter to make the flakiest tastiest pie crust. I am a firm believer that if you are going to consume fats then let them be in their purest forms. Would I eat lard every day? Nope, but then I don't make pie crusts or biscuits daily. But when I need a fat I would rather eat pure lard, butter, or olive oil than hydrogenated anything.
Back to lard. Could I use lard from the grocery store? You've seen them- the green and white packages that read "Lard" but look closer and you will see the word 'hydrogenated'- noooooooo, not for me. Solution? Get your own pork fat and render it yourself. Easy-peasy. All you need is fat, a pan, and some heat. You can look up the directions from a gazillion websites, so I won't bore you with the details. What you will end up with is a serviceable lard and cracklins- those lovely little bits of fat and meat that are the leftover bits of yummy after the fat has been rendered. I have fond memories of my Mom's "cracklin cornbread" which was cornbread with a handful of cracklins baked in it. Mmmmmmmmm. The lard will solidify into an off-white, porky-smelling mass. That is the problem- the porky smell and flavor. If I was making a savory pie then a meat-tinged crust would be a good thing, but when making a sweet pie that just won't fly. Hence, leaf lard- back to where I started this whole post.
Leaf fat is the fat that surrounds the kidneys of a hog. There is only a small amount of it so it is precious stuff, as you can imagine. After rendering it yields a mild non-porky tasting lard, which is highly sought after by pastry chefs (and anal-retentive cooks like me). I remember seeing the words "Leaf Lard" on those same green and white boxes years ago, but sadly they are a thing of the past. I did lots of research to find a source and had just about given up when I realized my local slaughterhouse that does custom slaughtering just MIGHT be able to help me. Yup, they knew exactly what I wanted and I now have 10 pounds of fat ready to be rendered into lard. I am trying 2 methods of rendering to see which one works better. What I am trying to do is render the fat without letting it brown in the least bit- I want it to be as white as possible when it solidifies. Right now I have 5 pounds of it cut into chucks and slowly melting in my slow cooker. I added enough water so that the meat would not brown before it reached a melting point. So far so good. I will use a more traditional method with the other 5 pounds- just chunk it up and slowly melt it over a low burner. This could take hours but I will post my results. I can't wait!!!! And the butcher said he can get me all the fat I want if I give him advance notice. Oh honey......

Bourdain.....mmmmmm.

2010-06-11T18:13:00.000-07:00

Anthony Bourdain is one of those men to whom I am instantly attracted. He is, of course, completely unattainable- most importantly because he is married- but also because he is in another universe from where I exist. But wow is he fun to watch! He is such a smartass, cocky, lanky, but you just know that you could sit and talk with (or listen to) him for days and never become bored. His wife is a lucky lady and what a trip he must be for a dad! I, too, have a daughter who was slurping raw oysters at 2 years of age, so I know the pride he feels as he watches his little one and thinks "Daddy's little girl"- "Mama's little girl" to me. So imagine how thrilled I was last September when my younger, non-oyster-slurping daughter rang me and asked would I like to see Mr. B in Tulsa next June. Be still my heart....duh! Within 30 minutes we had our VIP tickets bought (and I still don't know how VIP-ish it will actually be tomorrow night) and we were sharing our ideas about what the 'show' will be like. Still don't quite know what to expect. The months have raced by and tomorrow night we will be almost front row, center, and listening intently to anything he has to say. I hope we get to introduce ourselves and don't gush all over him. Jen and I have been trying to come up with questions to ask- I think I have mine: "Annnnnnthony, after you ate the half-cleaned poop-shooter cooked in ashes in Africa which did you do first- puke or brush your teeth?"
A picture with him between us, him grinning from ear to ear with his funky-teeth smile, is all I ask. We shall see...

Bagel, bagel, bagel!

2009-11-22T09:17:00.001-08:00

Don't you just love it when things actually turn out successfully? I have made bagels before using Peter Reinhart's recipe but I wasn't completely satisfied with the results. They were edible but lacked that certain bagelly something. Last night I decided to try again using a different flour, "All Trumps," and wow, did it make a difference in the result! The recipe calls for an overnight retarding the the refrigerator so I was excited to get up this morning and complete my baking project. Last time I made them I shaped them by making a round ball and poking my thumb through the center but this time I rolled them into a long rope, wrapped them around my hand, and rolled them on the counter to seal the ends. I like that method much better. The bagels are more rustic looking, which I like. Each bagel weighed 133 grams- why 133 and not 130? Just because. Do 3 grams make a difference? Nope. I boiled them for one minute on each side. PR states that if you want a chewier bagel you may boil them longer. I didn't, so I didn't. The bagels are shiny and crusty on the outside and the crumb looks tender. I have never eaten a 'real' New York bagel so perhaps mine aren't really up to snuff, but as long as they taste good to me and those with whom I share them, who cares?? My daughter has been under the weather all week and she will get a warm fresh bagel when she gets out of bed. How is that for saying "I love you"??? Yesterday at Whole Foods I found Italian butter from Parma and I just couldn't pass it up, despite the hefty price. We only live once, eh? The label says it is 83%- wow! I grew up on homemade butter from our Jersey cow so I know good butter when I taste it. We shall see how this butter compares. I have had French, American, Danish, Irish, and soon will have tasted Italian butter. So far the Irish Kerrygold butter tastes closest to the butter that my grandmother made. She and I were the only ones in the family who drank buttermilk and some of my fondest childhood memories are watching her churn the butter, scooping out the precious yellow chunks (always being careful to get every fleck that she could) and then ladling out a glass of room-temperature buttermilk for her and me to share. She called me "Gooney Bird" and maybe I still am a little 'gooney'- who else makes their own bagels on a whim? Isn't it amazing how a taste or a smell can trigger a long-ago memory? That is part of what makes me want to cook; I want to leave behind a legacy of those memories for my own children, and perhaps one day, grandchildren. Meanwhile I cook because I love to do it. I hear my daughter waking up so I will make her a cup of coffee with lots of sugar and creamer ( the way she loves it) and take her a bagel spread with lots of love...

Timing is Everything!

2009-11-02T21:39:00.000-08:00

As in life, also in baking...I made an error in timing a very complicated recipe so I find myself waiting until 1am to start the next phase of a new recipe I am trying. I could probably do it sooner and get an extra hour of sleep but I am determined to follow the recipe exactly and precisely to see if it is the Holy Grail of Panettone for which I have been searching. I love panettone. I hadn't a clue that such a thing existed until I stumbled across one 2 years ago at the local TJ Maxx store. I was attracted to the oddly-shaped box and colorful packaging. After taking it home, tearing off the paper, and slicing into it I was smitten. I am sure the bread wasn't exactly fresh but still it was so so good! I live in an area where panettone isn't to be found so this year I decided to try and make it myself. Insane? Not quite. Basically it is an egg and butter enriched bread with candied fruit scattered throughout a soft feathery interior. The outside is a rich dark brown and the interior is buttery yellow. Sounds simple, eh? I scoured my cookbooks and looked at recipes online and finally settled on Peter Reinhart's recipe from the Bread Baker's Apprentice book. I learned that a traditional panettone uses a sourdough starter as well as yeast so the first step is to get your sourdough ducks in a row. I have had less than stellar success with sourdough so it was with trepidation that I started my first foray into panettone-dom. I have never been a fan of candied fruit so I used dried fruit and soaked it in a heady mixture of vanilla, fiori di sicilia, and orange liqueur. I must say the whole kitchen smelled heavenly so if nothing else I would end up with great-smelling bread! Yesterday I was finally able to bake 2 loaves of panettone- wow! They looked right, they smelled right, and gosh, they even tasted right! I made panettone! However I am still not satisfied that I have found "The" recipe to be used over and over again. I seek the perfect panettone that I can feel confident to give as gifts this holiday season. I want the giftees to swoon when they open the wrapper and get a scent of heaven. Am I asking for much? Nahhhhhhhhhhhh. This girl is like a dog with a bone when she sets her mind on something. So here I sit- gnawing on that bone, waiting for the next installment in the great Panettone Experiment. There is no one in my circle of friends or family who quite understands my passion for baking and cooking. You, dear reader, if you have stumbled across this blog, most likely DO understand from where I come. More tomorrow after I have finished the bread...

Blog- the $32,000 Question!

2009-10-25T11:04:00.000-07:00

Literally. In 2002 I was on "Who Wants to be a Millionaire" and the answer to my 32K Q was "blog." At the time I had never heard the word but thankfully my phone-a-friend had and I walked away with the money. Yes, I missed the 64K question, and yes, I will never forget what the question was... Now years later blogs are ubiquitous and here I am, blogging away! Why did I decide to start my own blog, seeing as how there are already kajillions of them about cooking? I don't expect anyone to ever find me and become a regular reader- I do this to be able to keep track of my recipes, my thoughts, my epiphanies, and just simply for the pleasure to put my thoughts into written words. I do tend to yammer on when the subject turns to cooking and I have seen (or imagined that I saw) eyes rolling back into heads when I start explaining the whys and wherefores of different types of flour. Not everyone appreciates the differences between high-gluten and regular flour. Can you imagine? When I joined Facebook I noticed that most people talked about their latest vacation or posted pictures of their grandchildren; I found myself sharing what I had baking in the oven or was stirring on the stove and posting pictures of breads and cakes that I made. Ohhhhhh I am turning into a "Foodie"!!! So, not wanting to mark myself as someone with nothing to do but cook (almost the truth!) I started this blog. In the short time that I have been writing it I have already seen that it will be a big help keeping recipes straight. I tend to cook something once or twice then forget about it. Or I will make some change in the recipe and then can't remember later what I did. This way I can always go back and see what worked and what didn't.
I have no illusions that I will ever be a font of cooking wisdom but if someone stumbles across this humble blog I hope they will at least leave a 'howdy!'

Pie Crust: Applejack, Eggs, and Vinegar

2009-10-25T10:15:00.000-07:00

I love Alton Brown. He explains the science/art of cooking in a way that makes it fun and memorable. I have tried a few of his recipes and the only one that frustrated me with the results was his totally-made-from-scratch coconut cake. It took me days to complete and the end result was good but not worth all the trouble in my humble opinion. That being said, his applejack-laced pie crust rocks! My son had tried it first and since it was his first attempt at making a pie crust and it was successful I thought I should try it, too. He gave me the leftover bottle of applejack and I gave the recipe a whirl. I made the dough last night and let it chill overnight. I was so anxious to finish it that I awoke at 6am and started baking! There were only two sad little apples in my kitchen and not wanting to go to the store that early ( and who does that anyway??) I decided to make a mini apple pie using my smallest pie pan. I didn't do the whole grains of paradise thing that his recipe calls for- I simply cut up the apples and sprinkled them with a little sugar and a wisp of salt and let them sit to release some of their liquid. I drained the liquid off, added cinnamon and a little more sugar, and put them in the pan. I dotted the apples with butter and drizzled on some of my home-made boiled cider. The crust recipe makes 2 9" crusts so I used half of the recipe and made 2 crusts from it- top and bottom crusts. I rolled it perhaps just a taaaaaad too thinly to fit the pan but it still worked. The dough is soft once the chill was off so I rolled it out between 2 sheets of cling film. Worked like a charm and I didn't have to add but a minimal amount of flour to keep it from sticking to the film. AB's recipe said to bake it at 450 on the lowest level of the oven and bake it until the apples are tender and the crust is brown. I sat the dish onto the baking tiles that I keep on the lowest rack in my oven and that worked out perfectly. The bottom browned as nicely as the top did. The only thing I will do differently next time is to cover the edges with foil as soon as the crust is set. As you can see from the pictures they got a little too brown. Still all in all I think it was a success. I also brushed the top crust with an egg wash, sprinkled it with some demerara sugar (just for pretty!) and cut several slits in the crust to release the steam as it baked. Should I invest in one of those cute little pie birds??

The pie is cooling and it looks and smells gorgeous! I almost hate to cut into it but once The Critic gets home this afternoon the point will be moot...

I have several more crust recipes to try: Rose's cream cheese and butter, an old-fashioned one using egg and vinegar (which my sister assures me will always be easy to handle but perhaps not so flaky), and one using 2 ounces of lard with 6 ounces of butter. I have used pure lard in a crust before and it was heavenly flakiness but a little 'meaty' tasting. If I could find pure leaf lard I would be happy to use pure lard, but, alas, that seems to have gone the way of the dodo bird. I have rendered my share of lard in my day and if I can find a slaughterhouse that will save me the raw fat from the kidneys and intestines I will make it myself. Hey, you can't keep an old country girl down!

So for now I am crusted out. I have ciabatta in the oven (my first attempt) so I must tend to them!

More later!

Pumpkin, yummy pumpkin!

2009-10-24T20:03:00.000-07:00

Canned, schmanned. No more canned pumpkin for me- I am a convert to fresh 'punkin' from now on. Is it cheaper or easier to use fresh pumpkin? Nope, but it is definitely worth the trouble, time, and expense. I bought a smallish pie pumpkin at Walmart last week and after cutting it in half and scraping out the guts I baked it until it was soft. It yielded a little over 3 cups of golden orange puree- not as dark as the canned stuff. I drained all the liquid that accumulated and put the mass through my food mill, trying to preserve as much as the texture as possible. Today I made my pie- or was it a tart? I always try to use good 'real' ingredients ( e.g., butter- never margarine) so I didn't want to use evaporated milk. Instead I used heavy cream- hey, I never said I ever scrimp on calories! I also wanted to get away from using white sugar so I used a combination of brown sugar, which adds a depth of flavor that white sugar doesn't have, and maple syrup- the real stuff, of course. All I have available to me is grade A syrup. One of these days I will break down and order a gallon of grade B dark amber- I can only imagine how much more flavor it has. So for each cup of puree I used 1/4 cup of packed brown sugar, 1/4 cup of maple syrup, one egg (extra-large), and 1/2 cup of heavy cream. The ratio seems to have worked. Spices- for 3 cups of puree I used: 1 tsp. of cinnamon ( I used Vietnamese cinnamon which really packs a flavor punch unlike anything I have used before), 1/2 tsp. of ginger- maybe next time I will use a little more, 1/2 tsp or so of freshly grated nutmeg-don't EVER use the stuff in a can- there is no comparison, and 1/2 tsp of allspice. I started to use cloves but after comparing the two spices I found that the allspice was less overwhelming while still giving that traditional aroma I was looking for. I added 1 tsp. of Kosher salt and mixed everything together. Even though the mix had raw eggs in it I couldn't resist dipping a spoon over and over...I know, I know- salmonella, but hey, I live dangerously! The mixture would make heavenly ice cream if I can figure out a way to lightly cook it without destroying the texture and delicate flavors while sufficiently warming the eggs. I will work on that...

Since I have rarely ever made a pie crust that I have been happy with I turned to my stash of puff pastry sheets and lined a 9" tart pan with one. There was enough leftover filling to make 6 tarts in an over sized muffin tin, again using puff pastry for the crust. I baked everything at 350 until the filling was almost set. The puff pastry needed a little higher heat to encourage it to 'puff' so I turned the oven up to 400 for 15 or so minutes. Honestly I don't know how long I baked it but I think it was less than an hour. The tartlets cooked much quicker than the tart. They puffed up and were beautiful! I even got brave enough to ring my neighbor's doorbell at 8:00 at night and present them with 2 tarts- much to their surprise! What is the point in having all these gorgeous goodies if you can't share them??

So all in all the experiment went well. I think I have a workable recipe and if I can make a decent pie crust I can declare this a winner! Oh yes, and I finally found my camera so I actually have a picture to share!

Stay tuned for the pie crust cook-off....

The Great White Flour Comparison

2009-10-11T19:25:00.000-07:00

I have several different kinds of flours and one of favorite things to do when visiting a new place is to check out the baking isle in a local grocery store. I am always on the lookout for some new or better or cheaper kind of flour since I go through flour like you wouldn't believe! My daughter-in-law discovered a wholesale source of flour for me and I picked up two different kinds- one a hard winter wheat and the other a soft wheat. I have used them both but tonight I decided to do a comparison test. I made two different dough using 2 cups of flour, 1 tsp. of instant yeast, 1 tsp. of kosher salt, and 1 cup of water. I mixed the ingredients in the KA just enough to combine them, let it have an 8 minute autolyze, then mixed it for another 5 minutes on speed 4. I let them do their proof thing and the doughs were noticeably differnt. The hard wheat was slack but wasn't sticky. The soft wheat was pretty gloppy and I could tell there was less gluten formation. I decided to make foccacia with the doughs since they were way too slack for bread. The soft wheat dough became pizza crust for potato pizza. It sounds strange but it was really very tasty. I used the mortar and pestle to combine olive oil, garlic, maldon salt, and fresh oregano frm my herb patch. I mandolined paper-thin slices of potato and arranged them on the dough that I spread and coaxed (lliterally) in a round pan. I baked it at 450 for 15 or so minutes. Mmmmmmmm. Simple but pretty and tasty. Who knew?? The other dough became this pillowy soft, airy, crusty focaccia that I made in a rectangular pan. I used plenty of olive oil top and bottoma nd sprinkled it with a garlicky herbes-de-provence from my stash of goodies from Tuesday Morning. I love that place... We ate the pizza with shavings of peccorino romano and Jocelyn and I agreed that we like the peccorino better than parm reg. Again, who knew! So what lesson did I learn tonight? I will save the soft wheat for cakes, cookies, etc., and use the other for breads. But tonight we had a fine dinner and leftover focaccia for panninis tomorrow!

Sexy Bread

2009-09-27T07:52:00.001-07:00

Okay, the bread looks charred but it isn't. I ama horrible slasher (obviously) and the oven spring on this was HUGE so it almost blew its top- literally! I bet it tastes gooooooood.

No, I am not trying out a new recipe. As I was manipulating dough for a loaf of sourdough this morning it occurred to me that there is something sensual about a smooth soft ball of dough. One can tell by the way the dough feels under one's fingers whether or not it is going to be a successful loaf of bread. This morning at 6am I stirred up the dough using a formula I committed to memory. Why so early? I was up at five, unable to go back to sleep, so what better way to fill the time than make bread? Plus, I noticed last night that the house was breadless- well, except for the pretzel rolls that I baked last night- more on that, later. I refuse to buy bread any more since it is so much cheaper ( and much more staisfying) to make my own. This morning I decided to use the stretch and fold method rather than kneading the dough in the KA ( KitchenAid) since I had been having problems with my sourdough getting flaccid as it did its final rise. Flaccid and sensual in reference to bread? Hmmm, maybe I do need to get out more... It is an amazing transformation when the dough begins to come together- it goes from a shaggy messy-looking ball of yuck into a smooth, shiny, obedient thing that promises to behave once it gets into the oven. I love the way the little bubbles of gas appear under the suface as the dough does its thing. I have found that on any given day I can use the same recipe, the same timing, the same temperatures, and I will get totally different results. Sometimes the dough just refuses to open up- it remains tight-grained, which is acceptable but not preferable. Other times it almost leaps up in the oven, rising and spreading perfectly, opening up at the slashes, and showing the gluten strans and tinny blisters on the outside. I love it. I know I will never be a master bread maker but that is what makes it so fun- I love a challenge and as soon as I feel I have conquered the challenge I become bored and I move on. Unfortunately I sometimes forget to write down a recipe and I never go back to it. That is one purpose for this blog- to remind me what I have and haven't done. I was searching through my pictures on the computer this morning and came across a dessert that I had loved but I had forgotten about- so here it is! Well, there it is up there ( my first attempt at uploading a picture to my blog!) I even forget about equipment that I have. I made this bread baker from flower pots and it works wonderfully- I had just forgotten that I had it since it is too large to hang around in the kitchen and was lurking in my garage...It isn't pretty but it works and I will use it to make the loaf of bread that is now working its magic on the counter. I will try to remember to take a picture when it is done so you can see how good the clay pot works. Still haven't found the damn camera but I can take a picture with my phone. Ciao for now.

Bagels and Kaisers All in One Day?

2009-09-22T22:39:00.000-07:00

I am easily distracted by recipes. Perhaps it is adult ADD but I start out on one website and end up 180 degrees from where I started. I can't even remember what I was looking for (something pertaining to bread, of course) but something jogged my memory about bagels. Bagels! I hadn't made them in over a year and as I remembered they were easy and the results were yummy. So last night I got the crazy idea to bake bagels for my co-workers breakfasts this morning. Since it was a new recipe I decided to make only half a recipe and got out my trusty scales and started measuring. I pride myself on my math skills but somehow I forgot to half the water in the recipe and ended up with soup rather than the 'thick pancake batter' consistency to the poolish. Hmmmm. After an hour of waiting for it to bubble and froth it dinged on me what I had done. D'oh! Start over. By the time I had remade the poolish the hour was late so I left it overnight instead of the two hours that the recipe stated. Nothing ventured, nothing gained and the only loss would be a bit of flour, water, yeast, and frustration. I got up at 6 a.m. and made the dough with my happy poolish. Nice dough! I shaped the little balls of dough into 16 rather lopsided bagelish shapes, loaded my bag with the rest of the ingredients I would need and headd to work- 2 half-sheet pans of precious cargo riding shotgun beside me. I have carried stranger food-cargo, trust me. I have often wondered what a policeman would think if I got pulled over while carting tubs of dough to work. People wandered into the kitchen and were fascinated by the process of boiling the bagels. It is pretty cool, I must admit. It seems counter-intuitive that you can take a delicate ball of risen dough, dunk it into boiling water, and come out with anything edible- or bakable, but it works! Again, to me it is alchemy. The bagels responded well to their bath in boiling soda water and they baked up beautifully! They had barely hit the serving platter when they began to disappear. The spread I made was a delicious combination of cream cheese, butter (I know!), chopped raisins, walnuts, chopped chocolate, and honey. Oh baby, it was good! I didn't taste the bagels and cught just a glimpse of the crumb, but I did actually get a smidge of the spread. Just spread it on your butt, honey, because that is where it will end up tomorrow...Next! Since I had a slow afternoon at work I had time to troll for recipes. I have been wanting to try to make pretzel rolls, something I have never tasted and only was made aware of their existence from watching "Diners, Drive-ins, and Dives." Don't ask me why, but I began to mentally concoct stuffed pretzel rolls- something akin to a steamed Chinese filled bun, but baked instead of steamed. I have an idea to fill the dough with a combination of corned beef, Jarlsburg cheese, a bit of sauerkraut, and a smidge of Thousand Island dressing- voila! a reuben roll. Or something like that. That led me to the kaiser rolls. I know, I know...Wanting to be a bit more adventurous with my sourdough starter I found a great website with a sourdoug kaiser roll recipe. As soon as I walked through my door at the end of a long long work day I gathered the ingredients and bagain the odyssey. And I do mean odyssey. It is now 1 a.m. and I am still waiting for the shaped rolls to get a last rise before I call it a night. All I can say is that they better damn well be good or this will be one unhappy bleary-eyed bitchy woman tomorrow. I will let you know the results. And yes, I am still looking for the camera. I promise.
6:28 a.m.- the buns are in the oven! Instead of letting them slumber in the refrigerator as the recipe suggested I left them in a cool room, enclosed in plastic bags, sealed against drying out. It worked well since the temperature of the room was in the 50's lst night (yay Autumn!). I had let them rise upside down since the recipe suggested this would prevent the cuts in the dough from sealing up as they rose. Hmm, not so sure about that because as I flipped them right side up the pattern was not very distinct any more. Next time I will let them rise right side up so I don't have to disturb them by flipping them over before putting them into the oven. Strike that- I jsut gave the oven a second spritzing to add steam and after only a few minutes of baking they have risen and 'bloomed' nicely. The only thing I see so far taht I don't like is that next time I will smoosh them out a little flatter before I use the stamp on them. I prefer my sandwich buns a little broader and not so tall, if that makes sense. Other than that I am pleased with the way they rose, since I have had mixed results with a straight sourdough dough- one time it will behave as expected and the next time it will give me only a half-hearted rise. Sounds like a man, right? Maybe I should name my starter "Mike" or "Eddy"?

Topsy-turvy roll thingies...

2009-09-15T15:44:00.001-07:00

I am a great foodie-surfer. I have a penchant for flaky airy things to eat. I recently tried my hands (at last!) at apple strudel after reading every strudel recipe in my cookbooks (and there were several), looking at videos on YouTube, and finally settling on the recipe from The Daring Bakers Apple Strudel Challenge from May. The dough was amazingly easy to work with and my first try at pulling it to tissue-thinness was a success. Always wanting to push a little further I tried my own savory strudel- as Rachel would say, "yummo!" (Recipe later!) In my googling I ran across something called "povitica," which is an Eastern European nutroll of sorts. The filling sounded a bit too gooey sticky cloying to me so I adapted ( well, actually made up something that probably is light-years from povitica) a recipe for the dough that I use for cinnamon rolls and foraged in the freezer and pantry for ideas for fillings. I found a bag of leftover filling for rugelach that included chopped walnuts, raisins, and chocolate. From making a skillet apple cake this weekend I had boiled cider, and I had a bit of my home-made butter. Voila! I won't say that this first experiment went smoothly. I had in mind that I would roll the dough out into a strip 3" wide and who knows how long. My dough was too sticky but I finally wrangled it into submission and brushed it with a bit of butter, avoiding the edges so they could be pinched around the filling to seal the roll of dough once it was filled. I drizzled just a thin line of the boiled cider on top of the butter, then sparingly laid the rugelach filling down the center of the dough. I had divided the dough into thirds and as each long strip was pinched and sealed I coiled it into a round deep-dish pizza pan which had been sprayed with non-stick spray. It looks, shall we say, interesting. It is enjoying its final rise as I type. Now, if I can find my camera I will share the results with you. The ingredients in themselves are great- the sum total and the methodology- who can say? My daughter came into the kitchen and said it looked good, but then again she is easily amused....IF this works I shall have to name the concoction. More later...
Okay, it is later. Two hours later and my, my, my the experiment was a success! With a bit of tweaking and fine-tuning it will be over-the-top good and I will share the recipe. My daughter The Critic declared it danish pastry-like and cut into it before I had a chance to stop her. Not that I minded, but I do like to stand and admire my work before it is decimated. Cooking is funny that way, eh? We labor to make it perfect only to intentionally have it taken apart and consumed.
The taste is sweet but not overwhelmingly so and it has a subtle almost lemony tang that comes from the boiled cider. I know, I know, what a strange combination of ingredients, but trust me, it works! I know there isn't much satisfaction from reading about a recipe without visual aids, so I promise to make a diligent search for my camera.
All in all a good baking day.
Now to start some sourdough bread to take to my hairdresser tomorrow. This is one of those cases where you need to bear gifts on bended knee if necessary- I am returning to her after trying to find another hairdresser that could better fit into my crazy schedule. Big mistake....so tomorrow I am taking her a gift of bread from the heart. Hopefully she will work her magic again and forget my transgressions.,.
More later....

Saturday Bread

2009-09-12T13:02:00.000-07:00

Today happens to be a great day to bake bread, so I have two loaves of semolina bread in the oven (thanks to this recipe) and two loaves of sourdough doing their final rise. Semolina bread is one of my favorite breads and after I FINALLY found a local source for the flour I bake it on a regular basis. I make it into sandwich loaves and it makes primo toast. The crust is tender and the crumb has a beautiful pale yellow color, thanks to the flour. Our local Walmart now carries semolina flour in 20# bags ( Golden Temple brand) and the price is 30-plus bucks. I get the same thing at a small Indian market for around 20 bucks. I stumbled across the market one day when my car was almost on empty and I was in an unfamiliar part of town. I stopped at a quick-stop and once inside I noticed Indian groceries on the shelves. Eureka!! I had been searching online for semolina flour (this is NOT the same thing as the bags of "semolina" that one finds in health-food stores, etc.). As I plunked my bag of flour on the counter the Indian proprietor quizzed me as to my intentions with that much atta flour. No, I am not making chappattis- I am making yeast bread. I don't suppose he gets too many 6' blondes shopping in his market. Now I am a familair face... The same thing happened when I began shopping in a local Oriental market- Hong Son's- chock full of exotic ( to me) ingredients. I like to "window shop," picking up jars, cans, and packages of unfamiliar items and wondering 'what in the heck?' Again, I am usually the only Caucasian lady in the store, towering over both the men and the women. I haven't had the courage to try the durian yet, and I bet I never do...
So the semolina bread is out of the oven and I have cranked up the temperature to 450 and loaded 6 unglazed quarry tiles onto the bottom rack. The sourdough is still not perfected but thanks to starter that I bought from King Arthur Flour I am getting there. I have learned that sourdough bread has a mind of its own- on any given day it either will submit to rising or it won't. You cannot rush it- it has its own timetable. I am used to yeast baking- I know when and how it will be ready to bake, sort of. Time to slash the tops and slide in onto the tiles and see what happens! More later....