tag:blogger.com,1999:blog-16556999075296252982024-02-18T22:16:14.547-08:00KING BOLETUSCulinary endeavours and gastronomique tourismHoly Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-1655699907529625298.post-22961809615237216302011-08-15T23:07:00.000-07:002011-08-15T23:07:38.674-07:00Auvergne-style sourdough crown<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OTmRkTZpF4oDGm1JAl3L__9VXrbY24cMUs9p6H4TM3WZxC5oiFDiBh904K5QWIVs1HN4l5pUO4IIzJPnU2-_x5OPRLUX6te-verUvhkNJhiD6smIQCaOO4ybCROb8M3NC4cEI4dyojB0/s1600/P1010705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OTmRkTZpF4oDGm1JAl3L__9VXrbY24cMUs9p6H4TM3WZxC5oiFDiBh904K5QWIVs1HN4l5pUO4IIzJPnU2-_x5OPRLUX6te-verUvhkNJhiD6smIQCaOO4ybCROb8M3NC4cEI4dyojB0/s400/P1010705.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">I've been meaning to bake this bread for a while. It's a relatively straightforward french sourdough, unique by virtue of its rustic shape. (As has been pointed out to me, this particular specimen more closely resembles a toilet seat than a crown. How's that for rustic?) The formula from Leader's Local Breads calls for a dry, stiff levain at 50% hydration, as used in traditional French baking, which I replaced with my usual ~100% hydration starter. I thought about mixing my starter with some flour but just went ahead with the wet starter and figured I would make adjustments if needed. Once the levain is ready to go it's a pretty straightforward process.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Ingredients:</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">500g flour (3.25 cups) (type 55 would be used in France - I used a blend of all-purpose and bread flour)</div><div class="" style="clear: both; text-align: left;">340g water (1.5 cups)</div><div class="" style="clear: both; text-align: left;">125g levain starter (.5 cup)</div><div class="" style="clear: both; text-align: left;">10g salt (1.5 tsp)</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;">1. Mix flour and water to form a rough dough and leave to hydrate for 20 min. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">2. Add Levain and salt and knead for about 10 minutes by machine, or a little longer by hand. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">3. The initial rise is 3-4 hours, and I gave the dough a couple of turns during that time because it was a little slack, a result of the higher hydration from my starter. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">4. Once the dough is inflated and springy, turn it out onto a lightly floured surface and roll it into a thick rope about 18 inches long. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">5. After I connected the ends of the rope I arranged mine on a floured peel where it sat covered for another 1.5-2 hours to proof. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">6. Before going into the oven the crown is scored all the way around on the outer edge. Mine is a bit oblong because it stuck on the peel - more flour next time. It baked for about 35-40 min at 400.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">The result is a wheaty, sweet, only slightly sour bread with a nice crisp crust and tender crumb. There are some bigger holes scattered around, but the shot below gives a pretty good idea of the crumb structure. Fit for a king.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwbTMn3huZnZSPTZC6dhplBhJdc9_s2kECXd68e8WfpbkkPWhnMSBvvSdUwxpm_e_ZC5DUsEm0u8r14bKQNiLJ0POMbKbwh6ktEcXLk81X75vVlZY8eMv1PcXbXXT9wiz5EF4M1iJiY2z/s1600/P1010719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwbTMn3huZnZSPTZC6dhplBhJdc9_s2kECXd68e8WfpbkkPWhnMSBvvSdUwxpm_e_ZC5DUsEm0u8r14bKQNiLJ0POMbKbwh6ktEcXLk81X75vVlZY8eMv1PcXbXXT9wiz5EF4M1iJiY2z/s400/P1010719.JPG" width="400" /></a></div><br />
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Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-87220913329870977782011-05-16T21:41:00.000-07:002011-05-16T21:42:14.852-07:00Blood Orange Sorbet and Candied Orange PeelI picked up a brand new Cuisinart ice cream at a thrift store a couple months back. So when I saw a pile of beautiful blood oranges a few weeks ago, I immediately thought sorbet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsWVujcsgmN4LCKypxK3KKbmgjlf1gKW_MRVUTI4DSdrurMc6UxMRWLfhbQXnbk4KFImUCTdMbj8Wx2K0Zkgz_RJyfo2Xx4obNtYPm3nEQTbq-GhpJwjV2bEZk2_H1lOmKZWcf_VCFm9n/s1600/P1010296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsWVujcsgmN4LCKypxK3KKbmgjlf1gKW_MRVUTI4DSdrurMc6UxMRWLfhbQXnbk4KFImUCTdMbj8Wx2K0Zkgz_RJyfo2Xx4obNtYPm3nEQTbq-GhpJwjV2bEZk2_H1lOmKZWcf_VCFm9n/s400/P1010296.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>After a quick search, I settled on a <a href="http://www.davidlebovitz.com/2008/02/blood-orange-so/">recipe</a> from David Lebovitz which consists of two ingredients: fresh blood orange juice and sugar. I also added a splash of sake. A little alcohol helps soften homemade sorbet/ice cream since it doesn't freeze. Here's the finished sorbet:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCkWI7a3o7us7j4xHFprq4vl4KWzSyuHyoRWmUCXpuJK6YDLkB9qIYcKNAcdFFhhIZxe5cC9LFsR2U1KUt4li8woyYp4lUKIbwIWYhj-GTzDWvfeY80y1yhpStNscoCebTgXLyyGZeAII/s1600/P1010299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCkWI7a3o7us7j4xHFprq4vl4KWzSyuHyoRWmUCXpuJK6YDLkB9qIYcKNAcdFFhhIZxe5cC9LFsR2U1KUt4li8woyYp4lUKIbwIWYhj-GTzDWvfeY80y1yhpStNscoCebTgXLyyGZeAII/s400/P1010299.JPG" width="400" /></a></div>Not as deep red as his, but what can you do?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkUVjaxhH5ybAK8jBR-erP7Rk7Z9mZXyYaVBU_798vh3RIpOKEb8mxM9InoSQzZanR7HSy-awvcU4s_NuKhnbQV3jrhPD5aMZ0weupdcQIVdKmc67Q7a2vSwvWPqR7e6csQxuyWbV0vcj/s1600/P1010301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkUVjaxhH5ybAK8jBR-erP7Rk7Z9mZXyYaVBU_798vh3RIpOKEb8mxM9InoSQzZanR7HSy-awvcU4s_NuKhnbQV3jrhPD5aMZ0weupdcQIVdKmc67Q7a2vSwvWPqR7e6csQxuyWbV0vcj/s400/P1010301.JPG" width="400" /></a></div><br />
Following his advice, I also saved the peels and <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/candied-orange-recipe/index.html">candied them</a>. They taste like less bitter, more sweet orange peel. Go figure.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHFxIbJuTwHLiNiR1ydbgA0dkt5bixr1n1E9XGiGNHqUSIsub7k1UKkNL2NOXzM-MgxKdB02MkUggL6_f9Vp0s9SF6F5pYmicw_00M-wbf9m3imnLwhZG3SB6npg_DBmj94lYqWOowTVh/s1600/P1010311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHFxIbJuTwHLiNiR1ydbgA0dkt5bixr1n1E9XGiGNHqUSIsub7k1UKkNL2NOXzM-MgxKdB02MkUggL6_f9Vp0s9SF6F5pYmicw_00M-wbf9m3imnLwhZG3SB6npg_DBmj94lYqWOowTVh/s400/P1010311.JPG" width="300" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-81474040192074239762011-05-16T20:42:00.000-07:002011-05-16T20:42:05.508-07:00Sourdough Chocolate Chip Pancakes and Grilled CheeseA good bagel and lox is the best breakfast/brunch there is. But when I'm in the mood for another kind of decadence, chocolate chip pancakes and grilled cheese can't be topped.<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBplGfkGaN8C1u3oaX4RMoJy6g28gnDLRpJJbbB2stDVzjSRRfVPM_jRZHqRhRpc2pkVT_xwAXSsP_HUIU-Gjv29S0sIzL8k6588yDA4vTwf-ttqcspwjrA4p1yLICr1Sp3K9vwzCtLsS/s1600/P1010269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBplGfkGaN8C1u3oaX4RMoJy6g28gnDLRpJJbbB2stDVzjSRRfVPM_jRZHqRhRpc2pkVT_xwAXSsP_HUIU-Gjv29S0sIzL8k6588yDA4vTwf-ttqcspwjrA4p1yLICr1Sp3K9vwzCtLsS/s400/P1010269.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In this example, the grilled cheese was made with homemade sourdough bread and the pancake batter was made with a base of extra sourdough starter. Sourdough starter is great for making pancakes, crepes, muffins, banana bread and probably all kinds of other things.</div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-7787446939447471822011-04-07T21:42:00.000-07:002011-04-07T21:45:28.511-07:00"Pierre Nury's" Light Rye Sourdough<div class="separator" style="clear: both; text-align: left;">I've now made this bread four times, although one of those times was a failure because the sourdough starter wasn't active enough to make the dough rise properly. Also from Leader's Local Breads. It's not the prettiest loaf - call it rustic - but it tastes great and is really versatile. With almost 10% rye and that sourdough punch, it's got plenty of flavor to eat on its own and its great with butter or jam. I've also used it for sandwiches and it tastes really good with cheese. The crust is awesome and the crumb is chewy and open. I pretty much have the recipe memorized:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">125 g firm sourdough starter (though I've used a wetter starter with slightly more mass to good effect)</div><div class="separator" style="clear: both; text-align: left;">400 g water</div><div class="separator" style="clear: both; text-align: left;">450 g bread flour (high gluten recommended - I've done a blend with as little as 20% high gluten)</div><div class="separator" style="clear: both; text-align: left;">50 g rye flour</div><div class="separator" style="clear: both; text-align: left;">15 g salt (1.5 tsp)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The most recent batch was made with my new kitchenaid 6 qt stand mixer, pictured mixing the water and flour below.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxIvKrcfuStN-IllKkMofiEsEOzFu-qZK_qEKf6r4GjlnKJzVgd9X1ALrLhh46slI6JVs1bYR52yDfTuB_KPLEv0oGUljBT7fn9XxZ2xuX281WLOESi8OniT-JAhrwoCeFWpazSF6trVZ/s1600/P1010350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxIvKrcfuStN-IllKkMofiEsEOzFu-qZK_qEKf6r4GjlnKJzVgd9X1ALrLhh46slI6JVs1bYR52yDfTuB_KPLEv0oGUljBT7fn9XxZ2xuX281WLOESi8OniT-JAhrwoCeFWpazSF6trVZ/s320/P1010350.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">It's actually a pretty easy bread to make by hand too, even though the dough is very wet. You mix the rye and bread flour with the water till it forms a rough dough.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After allowing the flour to absorb all the water and the gluten to develop on its own for 20 minutes, add the starter and the salt and mix for 15-18 minutes. I've done this with a wooden spoon, and it's easier than kneading. You want the gluten to be well-developed but I didn't actually subject the dough to a window-pane test each time and it turned out fine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now put the dough in a lightly oil container or mist it with cooking spray. Allow the dough to rise for an hour, it won't rise much. Pour the dough out onto a floured surface and turn it once; that is, pull one end of the dough over onto the center, then repeat for the other end. After this is done, return the dough to it's container. After another hour, it will have risen a bit more - repeat the turning operation and return the dough to the container. Let it rise for up to about 2 hours. It should double, but it didn't really the last time I did the recipe and it ultimately rose properly, so I guess it depends on how active the starter.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After this, retard the dough in a refrigerator for 12-24 hours. Take it back out about 2 hours before baking.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It bakes at 450 degrees for about 35 minutes. Make sure to steam up the oven at the beginning and of course a stone is highly preferable.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79YZ-WOJRZnPWFRQVTDN8Gwyxx0c1BJhTMsgTWOrQsQGvt2hvDfYI_XEsfbAgUHFw_rDkc-YziJHb7ZXwezjeZtV3Uqkfh_vaOzF5H2TCgxl5Lda4qrWPA5wulsotS7zmFhUBMfGR_AKx/s1600/P1010354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79YZ-WOJRZnPWFRQVTDN8Gwyxx0c1BJhTMsgTWOrQsQGvt2hvDfYI_XEsfbAgUHFw_rDkc-YziJHb7ZXwezjeZtV3Uqkfh_vaOzF5H2TCgxl5Lda4qrWPA5wulsotS7zmFhUBMfGR_AKx/s320/P1010354.JPG" width="320" /></a></div><div style="text-align: center;">Here's a good batch - they kind of take the shape they want, although I am also constrained by the size of my baking stone which can lead to some extra contortion.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aKtQcr3qnfK5VvrWRIjzKrgU-Q4ELGGWSj_OIMbXSodj0IH2HVt2m-BKYLWOlBgliF04tWS5GqGaXY3vdnCAN5YK1f6GMg4UaqZ4zkNzbs4pJHsGBhouAC9nkF9YAjXPWAjP_A8J6nGR/s1600/P1010352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aKtQcr3qnfK5VvrWRIjzKrgU-Q4ELGGWSj_OIMbXSodj0IH2HVt2m-BKYLWOlBgliF04tWS5GqGaXY3vdnCAN5YK1f6GMg4UaqZ4zkNzbs4pJHsGBhouAC9nkF9YAjXPWAjP_A8J6nGR/s320/P1010352.JPG" width="320" /></a></div>An earlier batch - guess which was made with the mixer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKe_dVX6nqJslIye0v6qFsyhKyHJJWjMBAA61SVrRZ1ATcbyL_INW0U9XCgeqcpeDv9UeiyGmIKJNbqL6Ri4ti6RwZu_-ajgSDVXx0iPkBbVzyWYekIfGaiG_FMyms42KRQqHVaTbNHX3I/s1600/P1010341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKe_dVX6nqJslIye0v6qFsyhKyHJJWjMBAA61SVrRZ1ATcbyL_INW0U9XCgeqcpeDv9UeiyGmIKJNbqL6Ri4ti6RwZu_-ajgSDVXx0iPkBbVzyWYekIfGaiG_FMyms42KRQqHVaTbNHX3I/s320/P1010341.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuCu-79uz9J6yullda3kJbFVbVkOiftJyvB-I6_Bb0kYyPBLNeSazozDJnL9U2Q8ZDtpkPyy0F9h1EXfAxvoWyB0g6x8VLk9rEbGoMT7zwcWLIXIDzgjAXAs-t5A3UmGTf5HAKFYp227I/s1600/P1010347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuCu-79uz9J6yullda3kJbFVbVkOiftJyvB-I6_Bb0kYyPBLNeSazozDJnL9U2Q8ZDtpkPyy0F9h1EXfAxvoWyB0g6x8VLk9rEbGoMT7zwcWLIXIDzgjAXAs-t5A3UmGTf5HAKFYp227I/s320/P1010347.JPG" width="320" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-29453843301247194632011-03-09T10:36:00.000-08:002011-03-09T10:37:46.966-08:00Now accepting donationsI just need $462. Every dollar counts.<br />
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<a href="http://www.nytimes.com/2011/03/09/dining/09modernist.html">http://www.nytimes.com/2011/03/09/dining/09modernist.html</a><br />
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I have paypal.Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-23501242555145373112011-02-23T22:35:00.000-08:002011-02-23T22:38:35.661-08:00Sweet Rustic Bread, "Flute Ganachaud" and etc<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTI1fSLwqVj1fWEUpGXN-GYnohOtj3ABeMwfYwluBqT1P6BWndz_WGD5_zp8dsLIhQRWVPZAY1xEVq88_-sO3yleZIwkm4Xl9V55ZPpmT6-68qb2urrIDMW3unC4bhOZMxPczgG4cefpAq/s1600/IMG_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTI1fSLwqVj1fWEUpGXN-GYnohOtj3ABeMwfYwluBqT1P6BWndz_WGD5_zp8dsLIhQRWVPZAY1xEVq88_-sO3yleZIwkm4Xl9V55ZPpmT6-68qb2urrIDMW3unC4bhOZMxPczgG4cefpAq/s400/IMG_0045.JPG" width="298" /></a></div><br />
Here's that sweet rustic bread from pizza night. It's one of my favorites so far. Moist, flavorful crumb with a pretty tender crust. It's made with a poolish starter (from the same batch as the pizza). In fact, Reinhart's recipe makes so much poolish that I did another round of rustic bread this week with extra that I had frozen last week. Even after that I still had enough for the Ganachaud-style baguettes from Leader's book, which I think is the only recipe he gives that uses a poolish pre-ferment.<br />
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In addition to being delicious, the rustic bread requires essentially no kneading, which is awesome when you don't have a mixer. The recipe calls for a couple tablespoons of olive oil and five tablespoons of sugar. It's enough fat and sweet to make it a rich bread, but it is still very much bread and not pastry despite the fact that Reinhart pitches it as an alternative to croissants and calls for a powdered sugar topping. It's great for jam, but really it would work for a lot of things.<br />
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After mixing the 2 cups of poolish (16 oz) with 4.5 cups of bread flour (20.25 oz), 2 tbsp olive oil, 2 tsp salt, 5 tbsp sugar, 1 cup water and 1/2 tsp instant yeast (or 3/4 tsp dry yeast), the dough rises for about 3 hours. At this point it is kneaded with some flour for a few seconds before another rise of about an hour. After the second rise, Reinhart has you pat the dough into a 6-inch diameter disk and cut 6-8 wedges. The wedges then proof for a couple hours before going into the fridge for the night.<br />
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I took a lot of liberties with the recipe, adding a bit of water to make mixing easier and leaving the whole mixture together as a giant loaf rather than doing disks. The timing was also a bit improvised and the final proof lasted a long time while focus was on the pizza. The dough turned out great though. Very bubbly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggRS3Z5_OcplRg9z_RN0iVwtfTwANu9kM3jJOFHodGxQ5L1ME_Vo0gXJFQVMgC9YfbYe2gxL48r_3gXIiA35wJuRo1Ni42JUxjG7qmSgl5BWzEdtWLK-_p1IIcUw3T9SnQKHoXQLxAMbZ/s1600/IMG_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggRS3Z5_OcplRg9z_RN0iVwtfTwANu9kM3jJOFHodGxQ5L1ME_Vo0gXJFQVMgC9YfbYe2gxL48r_3gXIiA35wJuRo1Ni42JUxjG7qmSgl5BWzEdtWLK-_p1IIcUw3T9SnQKHoXQLxAMbZ/s400/IMG_0037.JPG" width="298" /></a></div>So bubbly in fact that it ballooned in the oven. Here it is doing double time with some pizza.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-9-TeL4muHhHX2cQ9gZQi82BnpVtUjwRT7oagp-9pj1ww1D0UqYgIqzF-Nf6DF6uYwVlN1jL0WVlTieYebp3Rz2LZRJX06xDE5DsOBN0EEPcwsfFE3mGCG2VxOldEx4GA7-ibJJyKMf_/s1600/IMG_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-9-TeL4muHhHX2cQ9gZQi82BnpVtUjwRT7oagp-9pj1ww1D0UqYgIqzF-Nf6DF6uYwVlN1jL0WVlTieYebp3Rz2LZRJX06xDE5DsOBN0EEPcwsfFE3mGCG2VxOldEx4GA7-ibJJyKMf_/s400/IMG_0043.JPG" width="298" /></a></div>While the overall spring was really good, that extra puff was actually a giant air pocket that covered the entire top of the loaf. I think that contributed to the beautiful color on this loaf.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjYLTz72C-Nt_GdKqCuVqqOrRaNho5wndz7a3zzzWsrudxwp64rHpehWnSDS5e6_yYbPFAPCTjV9XOFxvSwaD4cNBpO4b4GUckDDoVgqihRR4cTNlcnygeesy2qi8dKyZuVRGyYyNg6SD/s1600/IMG_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjYLTz72C-Nt_GdKqCuVqqOrRaNho5wndz7a3zzzWsrudxwp64rHpehWnSDS5e6_yYbPFAPCTjV9XOFxvSwaD4cNBpO4b4GUckDDoVgqihRR4cTNlcnygeesy2qi8dKyZuVRGyYyNg6SD/s400/IMG_0082.JPG" width="400" /></a></div>Yum. The crust is actually tender once it cools, so it wasn't like having a cracker on top of the loaf.<br />
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In addition to the pizza and the rustic loaf, I also made a big batch of sour dough and french baguettes using the same pate fermente technique.<br />
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Here's a sourdough boule ready to score and pop in the oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWjH-p2_8PR7amrwZ147EKQs3qfG4fqQ-i9c2o1QzzJiFku6RpSzOQ24TgUid7LAul7ithDbT8Iv_vhLAgCIjHQ6prAhHnVOoAXwPA31B8vr5FgVVaMqsk721T7qgvV__vmbOc620azmv/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWjH-p2_8PR7amrwZ147EKQs3qfG4fqQ-i9c2o1QzzJiFku6RpSzOQ24TgUid7LAul7ithDbT8Iv_vhLAgCIjHQ6prAhHnVOoAXwPA31B8vr5FgVVaMqsk721T7qgvV__vmbOc620azmv/s400/IMG_0009.JPG" width="298" /></a></div>Group shot. The rolls are evenly split between sourdough and french.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCnzda-wHng7IQsMy07v8FgCaj1VGazhhOWTMiPrN_tltZozObDRVuejnENfZLtcWoDHRZPfMrTMyIa6gE__aPQnigQ2y9VCg9G54G-p9mEpWhpNAgEitbHx5FfRToGTf5paLH8sJbdkc/s1600/IMG_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCnzda-wHng7IQsMy07v8FgCaj1VGazhhOWTMiPrN_tltZozObDRVuejnENfZLtcWoDHRZPfMrTMyIa6gE__aPQnigQ2y9VCg9G54G-p9mEpWhpNAgEitbHx5FfRToGTf5paLH8sJbdkc/s400/IMG_0042.JPG" width="298" /></a></div>Now, with the extra poolish I had sitting in the freezer from the pizza, I made another batch of the sweet rustic bread and tried a new bread, which is Leader's interpretation of the signature baguette of a famous French baker named Bernard Ganachaud: la flute gana.<br />
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The baker's percentage is 9% corn flour, which I subbed with some really finely ground non-instant polenta I had. I imagine it's the same thing more or less. The baguettes turned out well, but I went out for drinks and overproofed them by probably 2 hours. By the time I got back they were a bit saggy. I also need to learn how to use my couche (linen cloth to hold dough) which I used to proof them. I didn't even attempt the signature score which is a long slash that goes the length of the baguette. All things considered they still came out pretty well if misshapen. I'll have to try again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKd6yxj8NJnjMLFGnk95ugbCMIv-QzaeifWKivygvYw1nrGxjEcyJTvxETFZ_e9IgAmBqcLJAiiQwX4KGhV-VFnVenWE4Ux27fNXTr718mQQpKhW29_-YY48cNhimNHoTXQISP25PzH7o/s1600/P1010246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKd6yxj8NJnjMLFGnk95ugbCMIv-QzaeifWKivygvYw1nrGxjEcyJTvxETFZ_e9IgAmBqcLJAiiQwX4KGhV-VFnVenWE4Ux27fNXTr718mQQpKhW29_-YY48cNhimNHoTXQISP25PzH7o/s400/P1010246.JPG" width="300" /></a></div>As I mentioned, I also made a second batch of the rustic bread, which turned out quite well. I did one smaller loaf and 4 disk-like rolls or what have you.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM66emZK-_OKESNu4VgQeb8gzKYLLZpWA2-zEmqVEk0k1v5GxkPcjni8EIT3dd5bHzSL4k63PUTyXSXjTI-niWnJhK5QVVo4mRlkGhMYDHjIteT24zwCdKB33uMvKWwcbP4QosKSnZFEPW/s1600/P1010248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM66emZK-_OKESNu4VgQeb8gzKYLLZpWA2-zEmqVEk0k1v5GxkPcjni8EIT3dd5bHzSL4k63PUTyXSXjTI-niWnJhK5QVVo4mRlkGhMYDHjIteT24zwCdKB33uMvKWwcbP4QosKSnZFEPW/s320/P1010248.JPG" width="320" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-61153961626960274532011-02-15T21:53:00.000-08:002011-02-15T21:55:01.949-08:00Valentine's Day Pizza<div class="separator" style="clear: both; text-align: left;">It's been a long time since I've made pizza and I really wanted to try out some new bread techniques. This dough recipe used a poolish starter, which is a highly liquid sponge starter made by making a batter of flour and water with a small amount of commercial yeast. You let this get bubbly and ferment for 5 hours or more. It can be kept in the fridge for a couple days before using, and Reinhart actually prefers to ferment it overnight. I didn't have time for this, so after the poolish was out for about 7 hours, I made the dough, which is made with bread flour, yeast, cool water, olive oil, honey and salt. After mixing it until smooth, it rises for about 3 hours then goes in the fridge overnight. The next day, the dough is divided up for individual pies. I made seven.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1. Margherita: tomato, fresh mozz, basil, parmesan and olive oil.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9LiFAY9wWNTycYUHsRn_Y7U4yPYUdv3CcpBiH-G4jt1ghwmhBf71TxP48DO2CP8yGnUJ5LY2f_kCvTY3NtGFLD8dGeQmUCGwjbujV4LFIQJ6KN-Ppf_L7dvC_Xg6IXe558KU7K16GFnw/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9LiFAY9wWNTycYUHsRn_Y7U4yPYUdv3CcpBiH-G4jt1ghwmhBf71TxP48DO2CP8yGnUJ5LY2f_kCvTY3NtGFLD8dGeQmUCGwjbujV4LFIQJ6KN-Ppf_L7dvC_Xg6IXe558KU7K16GFnw/s320/IMG_0004.JPG" style="cursor: move;" width="288" /></a></div><div class="separator" style="clear: both; text-align: left;">Pretty good char. The dough turned out well, but it didn't have the pillowy tenderness that I was hoping for. It was crispy and buttery rather than chewy or tough, but it didn't achieve the balance of crispness and yielding chew that I'd really like to get to. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQT41al2XN7UgwYDPfquFBjaPdB45FQ4f7NrnoC1TQlbXkLOt_M15GAO3rtuLDGaTJJ-_eyQZui0oGf8BGO07TBJVXHH1H7JInKxJsgUpBh9jSYtZomBynSzDAk3YBbQStXfgZfvgGVo4u/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQT41al2XN7UgwYDPfquFBjaPdB45FQ4f7NrnoC1TQlbXkLOt_M15GAO3rtuLDGaTJJ-_eyQZui0oGf8BGO07TBJVXHH1H7JInKxJsgUpBh9jSYtZomBynSzDAk3YBbQStXfgZfvgGVo4u/s320/IMG_0007.JPG" style="cursor: move;" width="288" /></a></div><div class="separator" style="clear: both; text-align: left;">2. Pear, gorgonzola, some caramelized red wine onions and greens.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlMSmCINAunnFUJMSwyYNkuTY6BrhDjHaLup_UmzUXwJdKe0dk-0KAfHsnMEXujzuw6so4QTHvimdxgdseX1rHy7yJ0-SBwIUY0n5-J55ytHohTcDBqqV_Di3dNJLiWfFai3KNhnXCMBD/s1600/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlMSmCINAunnFUJMSwyYNkuTY6BrhDjHaLup_UmzUXwJdKe0dk-0KAfHsnMEXujzuw6so4QTHvimdxgdseX1rHy7yJ0-SBwIUY0n5-J55ytHohTcDBqqV_Di3dNJLiWfFai3KNhnXCMBD/s400/IMG_0015.JPG" style="cursor: move;" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGjuMnNSADW0_CB7p2xVQmAtiA5A4v0qIlJTwApGD_0mQOmXDKgSFIonM3QFJvgQqno_S7VvX-a6hVmy_tPJgSBmWjbKI2ab5Z4BEbwXQD1j4ofDNVhCplimLqfjyHP8k3TyerOnA4mkS/s1600/IMG_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGjuMnNSADW0_CB7p2xVQmAtiA5A4v0qIlJTwApGD_0mQOmXDKgSFIonM3QFJvgQqno_S7VvX-a6hVmy_tPJgSBmWjbKI2ab5Z4BEbwXQD1j4ofDNVhCplimLqfjyHP8k3TyerOnA4mkS/s320/IMG_0021.JPG" width="288" /></a></div> Shot of some dough getting spread on the parchment paper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GS6pSYwsMBYdOTPw5nQnL-3byCDC4uYYbakGENv1pl4zTuah0Nd22aMIfWsCE2Wo145bgZldz0FF_fkkYS4pfsRiaznKVymeHrJpK0qJNkSgUIiSxDTl_6BAlPsmobLtSL0tiNsmrztp/s1600/IMG_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GS6pSYwsMBYdOTPw5nQnL-3byCDC4uYYbakGENv1pl4zTuah0Nd22aMIfWsCE2Wo145bgZldz0FF_fkkYS4pfsRiaznKVymeHrJpK0qJNkSgUIiSxDTl_6BAlPsmobLtSL0tiNsmrztp/s320/IMG_0011.JPG" width="288" /></a></div> 3. Fresh local Italian sausage, roasted red and yellow peppers, red wine onions, mozz, tomato and basil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylELNXjhQUffI8Nc1R8j6Tf_efuCjDafUkWeyDeobbxpY0jOKspc2TcqJPKy9LfWux0OBVBY4fUXpzaq_vCokldqVnVG4W9WxwXV_cwvIKoxvPrhm9lavMw9K40heu4fAwuwloTnFh8rY/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylELNXjhQUffI8Nc1R8j6Tf_efuCjDafUkWeyDeobbxpY0jOKspc2TcqJPKy9LfWux0OBVBY4fUXpzaq_vCokldqVnVG4W9WxwXV_cwvIKoxvPrhm9lavMw9K40heu4fAwuwloTnFh8rY/s400/IMG_0012.JPG" width="360" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfy5DfvIVq4QoaB4Bsxo5wwSAckA3xhNfeC75MeKqHwxiE6y6zeLyG-ZMw-SpIAqJG-GB0wxrBkYrXPoZTUJvOWatxs7EZI2LDQMgKP7MO2PPdOvAPMFuZVUBXnhqMsTQWXIU4Zyg-Fbw/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfy5DfvIVq4QoaB4Bsxo5wwSAckA3xhNfeC75MeKqHwxiE6y6zeLyG-ZMw-SpIAqJG-GB0wxrBkYrXPoZTUJvOWatxs7EZI2LDQMgKP7MO2PPdOvAPMFuZVUBXnhqMsTQWXIU4Zyg-Fbw/s400/IMG_0017.JPG" width="298" /></a></div> 4. Pork rillettes, red wine onion, parmigiano and raddichio.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5jGnFj1a26DOEC2_glv7t0uQvBBY3BohdI6vl5icNBMqYqalFVu15_BknA088iA68kjqNmqTZRJ8Zv90mXoN-9bkr4WqLR-wVP4V_HJTsR17-V5646DWxkXl6HwbWPVQLrQzaxRf2bVO/s1600/IMG_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5jGnFj1a26DOEC2_glv7t0uQvBBY3BohdI6vl5icNBMqYqalFVu15_BknA088iA68kjqNmqTZRJ8Zv90mXoN-9bkr4WqLR-wVP4V_HJTsR17-V5646DWxkXl6HwbWPVQLrQzaxRf2bVO/s400/IMG_0026.JPG" width="360" /></a></div> 5. Crimini and portabello mushrooms, roasted peppers, onion, tomato, mozz and basil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW64QVbsRdb8o7ifvcjS0qMb_jpdQABdlFSZCW8LMCNdiBGBew3EaCr_wnV3XZypSQJBJ1ImnFIUNB_VwYeJJgAVqTHipUqS-ooOHeNq8UO03HNCms_9ILXP-E-pg5S-_3lbDR4LuZnt-A/s1600/IMG_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW64QVbsRdb8o7ifvcjS0qMb_jpdQABdlFSZCW8LMCNdiBGBew3EaCr_wnV3XZypSQJBJ1ImnFIUNB_VwYeJJgAVqTHipUqS-ooOHeNq8UO03HNCms_9ILXP-E-pg5S-_3lbDR4LuZnt-A/s400/IMG_0029.JPG" width="360" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IQCkbtPnoDcBFcfj-WJBUzLBr_6vGJddoBUZ_MNZP2DM6KCIUG1IwrexXCCPx1XJWoeITi9lKL5WXLM_2qXkOXP8RYNmAjz4TlJO-wl9-JLuks9FCyc-b4DWxQxAomWKSe8fguUuFAR8/s1600/IMG_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IQCkbtPnoDcBFcfj-WJBUzLBr_6vGJddoBUZ_MNZP2DM6KCIUG1IwrexXCCPx1XJWoeITi9lKL5WXLM_2qXkOXP8RYNmAjz4TlJO-wl9-JLuks9FCyc-b4DWxQxAomWKSe8fguUuFAR8/s400/IMG_0030.JPG" width="298" /></a></div> Even more char<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPVwRWz_Vo4Z9cP9rEUxIAzA65zcOmyPJCZdRlBMDhQe90HkhWklJYO5m7aG3qvCRmn-8kbgVvMImDymOhPfvdz4Us4u3mENL8AhNsR1huWkNfxzsJ_7sOxBhR8aKAJe16MwX0w7kgTyd/s1600/IMG_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTPVwRWz_Vo4Z9cP9rEUxIAzA65zcOmyPJCZdRlBMDhQe90HkhWklJYO5m7aG3qvCRmn-8kbgVvMImDymOhPfvdz4Us4u3mENL8AhNsR1huWkNfxzsJ_7sOxBhR8aKAJe16MwX0w7kgTyd/s320/IMG_0033.JPG" width="288" /></a></div> 6. The rest of the mushrooms and onions and pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2t0WTe5tJaGeXtDNwrCYcdxvmiK1Tj_BcOhy06VcAlgsXG6RErbXbo31i7aj3Z42TKpnUeeBhBrcnm9BF3jNsPe3JisrMr1ncxay6cRSc1ZiQnhhqkPfGLVTHhXmwd2n6SLt5VpBJvKY4/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2t0WTe5tJaGeXtDNwrCYcdxvmiK1Tj_BcOhy06VcAlgsXG6RErbXbo31i7aj3Z42TKpnUeeBhBrcnm9BF3jNsPe3JisrMr1ncxay6cRSc1ZiQnhhqkPfGLVTHhXmwd2n6SLt5VpBJvKY4/s320/IMG_0038.JPG" width="288" /></a></div> 7. Another margherita - good for breakfast or lunch.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7X7706DyB1mhyl-Sh4-Z4OR7xXC-0ryMFxgiZIEx_Xv52DAZZPNhf3d6Z0G7N8Y3grS9VPgfJjN0YrQUSEkDslNh5YFoF-B7L6FuKL_BovxJvDWCZ16L8txr0sie3eRT3FAQr1I5qiD_O/s1600/IMG_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7X7706DyB1mhyl-Sh4-Z4OR7xXC-0ryMFxgiZIEx_Xv52DAZZPNhf3d6Z0G7N8Y3grS9VPgfJjN0YrQUSEkDslNh5YFoF-B7L6FuKL_BovxJvDWCZ16L8txr0sie3eRT3FAQr1I5qiD_O/s400/IMG_0060.JPG" width="298" /></a></div>Very unnecessary chocolate fondue to finish. That's a "sweet rustic bread" coming out of the chocolate pot, which will feature in the next post.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqXRViuPXhkPRl2KJ2noWQAEDnjxWikQrU1JyMg1CxA4dIuWwanw8CTg2VmKYa81m9xaZdtVHC-qWC9R_rhWy_QftgWFkotZI-GTPNjj3au9F84pnYRqcJV1kcSKxyvmnCoY698dD-F-o/s1600/IMG_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqXRViuPXhkPRl2KJ2noWQAEDnjxWikQrU1JyMg1CxA4dIuWwanw8CTg2VmKYa81m9xaZdtVHC-qWC9R_rhWy_QftgWFkotZI-GTPNjj3au9F84pnYRqcJV1kcSKxyvmnCoY698dD-F-o/s400/IMG_0073.JPG" width="297" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-91760858312983906222011-02-15T21:16:00.000-08:002011-02-15T21:16:54.737-08:00Meal for a Blizzard<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Pickle soup made with onion, carrot, celery, brine from homemade dills, minced dill pickles from the Polish grocery, some frozen pork stock I made a while back, water, dill and cream. Garnished with more dill to serve.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJQEI89bNwlj_HTWTSGQEvV7htGXcGsYLYquXCxC1AbmWCQpBTmjxcS4D2XzKtwYJDhuplQlpVJt-ibLFqcbZ9rAbVQe96M5AH-mxlWzq6lYhzT_neKd4SP5qXYhZD8X_0-C8oAmMBjID/s1600/P1010205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJQEI89bNwlj_HTWTSGQEvV7htGXcGsYLYquXCxC1AbmWCQpBTmjxcS4D2XzKtwYJDhuplQlpVJt-ibLFqcbZ9rAbVQe96M5AH-mxlWzq6lYhzT_neKd4SP5qXYhZD8X_0-C8oAmMBjID/s400/P1010205.JPG" width="400" /></a></div>Elk steaks generously crusted with coarse ground peppercorns and seared on the pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXqrGXmGZDpfcXt_K4Y4vslfwbYeyXPJH5F2CBNE7F7mXV8Fyntn4VxNrSBBnkjkhaIyiAqWWaEhYkK9-jRYoYr8yQnR1mN4OdCDLU42LH5LHQWYesfrxmSAcj4_AgjgX3gTVTSLbCJBh/s1600/P1010207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXqrGXmGZDpfcXt_K4Y4vslfwbYeyXPJH5F2CBNE7F7mXV8Fyntn4VxNrSBBnkjkhaIyiAqWWaEhYkK9-jRYoYr8yQnR1mN4OdCDLU42LH5LHQWYesfrxmSAcj4_AgjgX3gTVTSLbCJBh/s400/P1010207.JPG" width="400" /></a></div>Pan sauce with cognac, cream, onions (no shallots around unfortunately), mustard and butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvRrfQquKZWMtLp75A5fHxuwFs4XW7TKh6Wp6LWBsK6aHSc5yYDopFdni0wihm8fQGPfTtVl7_batb9C4UzBWDH97cFKs-A59ctcXAPrcK6pyYFflZiW6PgURJzkeWQ4Gu5VnNeEzB2c9/s1600/P1010208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvRrfQquKZWMtLp75A5fHxuwFs4XW7TKh6Wp6LWBsK6aHSc5yYDopFdni0wihm8fQGPfTtVl7_batb9C4UzBWDH97cFKs-A59ctcXAPrcK6pyYFflZiW6PgURJzkeWQ4Gu5VnNeEzB2c9/s400/P1010208.JPG" width="400" /></a></div>Garnished with chopped parsley and served with some old pickled oyster mushrooms originally picked in NY. These steaks are a treat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11rMMoZ2EXHvHjZ5mpCybyIDqAXEY0RVhzjDk6l6MITZ6qyFprwqXhnbjbcdZxbt9ERSZU_7eLQRWy_TQqYGv9NZrfSBRCx_Em0N73z8k579aTRnVH2uUIHLRMXe8Pf0VKvf-VFzC4HH2/s1600/P1010215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11rMMoZ2EXHvHjZ5mpCybyIDqAXEY0RVhzjDk6l6MITZ6qyFprwqXhnbjbcdZxbt9ERSZU_7eLQRWy_TQqYGv9NZrfSBRCx_Em0N73z8k579aTRnVH2uUIHLRMXe8Pf0VKvf-VFzC4HH2/s400/P1010215.JPG" width="400" /></a></div>I baked the buckwheat batards and the other bread in the last post on the same day, and that was served with this meal.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7oyvhbEFL4nriQ6RU6ABPRHNr2K4wA8bj6_AObc_s4hbnc_8frd9EBkjQG_w1aA4YHNAuWWslUUSbcrNtpeFsNutc0mXJskNcswA9E-tdjWAju-M2alLBE6PTtuARtmUdwj70uT1xtVp/s1600/P1010210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7oyvhbEFL4nriQ6RU6ABPRHNr2K4wA8bj6_AObc_s4hbnc_8frd9EBkjQG_w1aA4YHNAuWWslUUSbcrNtpeFsNutc0mXJskNcswA9E-tdjWAju-M2alLBE6PTtuARtmUdwj70uT1xtVp/s400/P1010210.JPG" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-87151135714719385582011-02-03T21:37:00.000-08:002011-02-03T21:39:34.083-08:00Bread Part Two<div class="separator" style="clear: both; text-align: left;">These breads are all from Daniel Leader's Local Breads, which has a ton of great anecdotes and really interesting breads which I can't wait to try. I need to source some good rye flour.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">The first bread I tried from the book was a basic pain au levain, what Leader calls the "quintessential French sourdough." The recipe calls for 6% rye flour, 24% stone ground whole wheat and 70% bread flour. I just did 70/30 bread flour and whole wheat flour in the absence of rye. Leader doesn't call for retarding the dough in the fridge overnight (French sourdough has very little sourness, and longer fermentation causes more acid to be produced by the lactobacillus bacteria in the sourdough), but I did anyway, mostly because of timing issues.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can thank Leader for the tip about wetting the lame before scoring. Here it is:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6QV7aJFsE3sPYMZB7Jkbt_PCD2ESjQQIjTF1n4Zf0XeoaR6BHkMTr4dBL0_uDsktzqWanZCMPIHjYw4ejcMVLDVhr0m73RVMObXSHM0vFvvx_jPg8XbXU0FxPhyJKxDN5r5ReEut9zRs/s1600/P1010114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6QV7aJFsE3sPYMZB7Jkbt_PCD2ESjQQIjTF1n4Zf0XeoaR6BHkMTr4dBL0_uDsktzqWanZCMPIHjYw4ejcMVLDVhr0m73RVMObXSHM0vFvvx_jPg8XbXU0FxPhyJKxDN5r5ReEut9zRs/s400/P1010114.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">And the batards, ready for the oven. I think they could have proofed a bit longer, but it was already midnight. Parchment paper is very convenient.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqFnNqGzVTkGfpCVDgSqrGuyTU_UVTAm_ARkp4cN7hPtC0Jp054ba-rKJDHvtMA9B0XmcLGSECvOz8OLtw7KkCKblc7p6TBrRQyaNOkyTjeWe4suEmU5AiwbGrsjHShWLiAzC8N0n2hwX/s1600/P1010112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqFnNqGzVTkGfpCVDgSqrGuyTU_UVTAm_ARkp4cN7hPtC0Jp054ba-rKJDHvtMA9B0XmcLGSECvOz8OLtw7KkCKblc7p6TBrRQyaNOkyTjeWe4suEmU5AiwbGrsjHShWLiAzC8N0n2hwX/s400/P1010112.JPG" width="400" /></a></div> In the oven:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEYAOVvoFCkb7CzrsJajIIWPK7brZIcCqo6BOnq95NlHLXnmyxT5fvkdxlZ2CCHHN9pJEYvTCoW-HC5vrbtGPXLXNlIyJd_VM9RoBy99LUVC80u0IdZAnfPJ6fkw8iHt3qkzpGpw0ElhP/s1600/P1010116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEYAOVvoFCkb7CzrsJajIIWPK7brZIcCqo6BOnq95NlHLXnmyxT5fvkdxlZ2CCHHN9pJEYvTCoW-HC5vrbtGPXLXNlIyJd_VM9RoBy99LUVC80u0IdZAnfPJ6fkw8iHt3qkzpGpw0ElhP/s400/P1010116.JPG" width="400" /></a></div> There's the oven spring. You can see the batard on the left already rupturing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWGSyPmisi0bYAXUdmJAMXLGyjn5aoFNFNn4OXGNt3-NwQSuA_0P-ybAWdHGetq7riosLM1adTxFLqhaV81ousXDl_GOAHpsWGPaFwEgMza0RYYf1Xkn8ceTth2jiu0voRRq0JXvpB2nW/s1600/P1010117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWGSyPmisi0bYAXUdmJAMXLGyjn5aoFNFNn4OXGNt3-NwQSuA_0P-ybAWdHGetq7riosLM1adTxFLqhaV81ousXDl_GOAHpsWGPaFwEgMza0RYYf1Xkn8ceTth2jiu0voRRq0JXvpB2nW/s400/P1010117.JPG" width="400" /></a></div> And the finished bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wnqbSJt__nnZ_IG27voLkBHm6MnApksVMAG3vIJ4a6jj7CB453h_BYiLlUuo6Ub3OvslfP9lEpN_QW4bhKQd-YCuh3WygJ8A8TYkc5TfCMC-nqJUXsSo3HJlba4q4CyJoKn7eiY5ExkJ/s1600/P1010120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wnqbSJt__nnZ_IG27voLkBHm6MnApksVMAG3vIJ4a6jj7CB453h_BYiLlUuo6Ub3OvslfP9lEpN_QW4bhKQd-YCuh3WygJ8A8TYkc5TfCMC-nqJUXsSo3HJlba4q4CyJoKn7eiY5ExkJ/s400/P1010120.JPG" width="400" /></a></div> Beautiful crust.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxbjPfqDh_xE77VzxYBrVQSFHfr3ui0dcMjc71tQlsRn7NZ4xEFG2zbQWfXhsyq7ZTKzWJ8WQVzkFsyFSD2n8SWzNudKCoF7mUZcUxKT7S6lAZKkmlmg5QoYD4rOdvNIn603fLNyFG_Jh/s1600/P1010123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxbjPfqDh_xE77VzxYBrVQSFHfr3ui0dcMjc71tQlsRn7NZ4xEFG2zbQWfXhsyq7ZTKzWJ8WQVzkFsyFSD2n8SWzNudKCoF7mUZcUxKT7S6lAZKkmlmg5QoYD4rOdvNIn603fLNyFG_Jh/s400/P1010123.JPG" width="400" /></a></div><br />
There are a bunch of awesome looking rye breads in the book, but I still don't have any rye flour. In the meantime, buckwheat batards caught my eye. The bread is based on an original loaf made by Eric Kayser at his Paris boulangerie called the Paline. I don't think I had ever had buckwheat bread, though I really like soba and galettes - both of which I would like to try to make. Also, if anyone wants to buy me some caviar, I'll bring the blini and creme fraiche.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ri1MDbUh8gvR2M9qsrMSxoWHE-gzItiDXONjHrjn6AbQPugAI9snIQXWZp7q3Q4FblfUlD_lfOY_b8UdQxOUP0_8jKshse_MP3-89hHB47P1r-rweciq9qxdKscS2r2lqz2LtLTGNo42/s1600/P1010198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ri1MDbUh8gvR2M9qsrMSxoWHE-gzItiDXONjHrjn6AbQPugAI9snIQXWZp7q3Q4FblfUlD_lfOY_b8UdQxOUP0_8jKshse_MP3-89hHB47P1r-rweciq9qxdKscS2r2lqz2LtLTGNo42/s400/P1010198.JPG" width="400" /></a></div>The bread is made with a liquid levain - a very wet sourdough starter invented by Kayser - which I approximated by feeding my starter with extra water. The dough is about 15% buckwheat, which gives it plenty of flavor. For the remainder I used a mix of King Arthur high gluten and bread flour.<br />
<br />
Ready for the oven:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKV1rQ9WqV-9uZd4CeAnMNx68UsKQmTVU06b3Z8QKOnEG1J5ueYXZIWA7lqLZiKvw9yLIfn2YA_ZrzYw7cqbTn9m9lRe7BiU-lRnCrmKKMqzXQgjkA90i3EbL3QtEWbms4_VZiMOPDH0-/s1600/P1010200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKV1rQ9WqV-9uZd4CeAnMNx68UsKQmTVU06b3Z8QKOnEG1J5ueYXZIWA7lqLZiKvw9yLIfn2YA_ZrzYw7cqbTn9m9lRe7BiU-lRnCrmKKMqzXQgjkA90i3EbL3QtEWbms4_VZiMOPDH0-/s400/P1010200.JPG" width="400" /></a></div> Pretty good spring:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-8vnd12P1JfMfxqib0qzdiO_6jWAXFFF71s19gEFbxvB-UEJahLNYbKR9FlI2vZhXZPwiyeJuTfxa2CrKu4e6er86QMRRDTr4T4Yf38vqNiyvY_aeO7HxQszIggXKsAmJPYRLVRI9MEg/s1600/P1010201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-8vnd12P1JfMfxqib0qzdiO_6jWAXFFF71s19gEFbxvB-UEJahLNYbKR9FlI2vZhXZPwiyeJuTfxa2CrKu4e6er86QMRRDTr4T4Yf38vqNiyvY_aeO7HxQszIggXKsAmJPYRLVRI9MEg/s400/P1010201.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BwYVmN2ZBsG-ZzgW9clo0aAWq4yedGEQs82u7fin6qI5ZyMc3Vm-CV84YihAdGfl7WkXKxdlcvicZzh-_BNzVcKvI-FDdYLg3-uxz3Tq2HT1WGZY0X6-2KG0QowNf3Dw5UdIRmnTh2k3/s1600/P1010203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BwYVmN2ZBsG-ZzgW9clo0aAWq4yedGEQs82u7fin6qI5ZyMc3Vm-CV84YihAdGfl7WkXKxdlcvicZzh-_BNzVcKvI-FDdYLg3-uxz3Tq2HT1WGZY0X6-2KG0QowNf3Dw5UdIRmnTh2k3/s400/P1010203.JPG" width="400" /></a></div> This bread blew my mind. It's not like any I've ever had before, and it's delicious. The crumb is almost blue from the buckwheat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKKCPI4HXY3dhyphenhyphenDRHmiRE7M7zlI3YoahXN8c9f7eKDNedeBuuZWMRQGueynrGdH-iXSNzWeoC2mBW2I-JLtmF0s2XYABZTv3ZPCcKEi87FW1tmeAtCaRkXDMtDq9R2eDaDkDKQgJ7Cp47/s1600/P1010210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKKCPI4HXY3dhyphenhyphenDRHmiRE7M7zlI3YoahXN8c9f7eKDNedeBuuZWMRQGueynrGdH-iXSNzWeoC2mBW2I-JLtmF0s2XYABZTv3ZPCcKEi87FW1tmeAtCaRkXDMtDq9R2eDaDkDKQgJ7Cp47/s400/P1010210.JPG" width="400" /></a></div><br />
The last loaf I baked, also out of Leader's book, was a whole wheat sourdough miche. The dough is made with about 85% whole wheat flour and 15% bread flour. It's a very wet dough, at 75% hydration, and it took a lot of kneading to get it to come together and pass the windowpane test. But it was worth it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1cB4lMCbsn_J_7fPJ0tlPB23hdack2zDDEgqlsdES4rMn3LlRIGPOEH3G6PwHYJZmFo6jIoJKW_oq0qi20ic-Fm3IzS2wWrwjcoOIkBufhCvvoJ6_IR3yDxPVsJWHxRGPidTnvNRHzEU/s1600/P1010227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1cB4lMCbsn_J_7fPJ0tlPB23hdack2zDDEgqlsdES4rMn3LlRIGPOEH3G6PwHYJZmFo6jIoJKW_oq0qi20ic-Fm3IzS2wWrwjcoOIkBufhCvvoJ6_IR3yDxPVsJWHxRGPidTnvNRHzEU/s400/P1010227.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuRoQTVEf1HdEX1ki7CHzq_OmdvmRTHIAfUTqFM__k7WqnuYE9GnEr1mLekzDoPRHcwhGlpkmfu5-OlTtTOxBy6QVhyOcoNGYveqh7NWa_Gf7d_yaotA9SUGmu1JX72RTYhq503DlkMNW/s1600/P1010233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuRoQTVEf1HdEX1ki7CHzq_OmdvmRTHIAfUTqFM__k7WqnuYE9GnEr1mLekzDoPRHcwhGlpkmfu5-OlTtTOxBy6QVhyOcoNGYveqh7NWa_Gf7d_yaotA9SUGmu1JX72RTYhq503DlkMNW/s400/P1010233.JPG" width="400" /></a></div> Fairly dense, but perfectly chewy crumb.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdD9ugc3wAT0IroFubY1G0oqgTSCOaHej_bNLZUYPtKJNE52e9r0zgL-hDc9Wm4uwSNPoiKN66SiF9jpn7RGiDo_hP7DF3WXJy5anP7FzOX0aY4PambaVfFzvV95SerIrrR_45DyjwIUw/s1600/P1010234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdD9ugc3wAT0IroFubY1G0oqgTSCOaHej_bNLZUYPtKJNE52e9r0zgL-hDc9Wm4uwSNPoiKN66SiF9jpn7RGiDo_hP7DF3WXJy5anP7FzOX0aY4PambaVfFzvV95SerIrrR_45DyjwIUw/s400/P1010234.JPG" width="400" /></a></div><br />
I also made a walnut bread loaf with about 1/3 of the dough. It didn't rise as well, but I'm glad I tried it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqmzCmEz7adxxTl8BAj-lT71lhf-QQ1U9_wJ5rfWvDfDzfJiyyXv605DQHkbGsxNYCM_WTXKx40cGokugPhjdoI7YhWHz2rM7DGf3-NlYpbVRmSYT-SISkYJZCqCIPUVpjYryRBSa9Gkq/s1600/P1010238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqmzCmEz7adxxTl8BAj-lT71lhf-QQ1U9_wJ5rfWvDfDzfJiyyXv605DQHkbGsxNYCM_WTXKx40cGokugPhjdoI7YhWHz2rM7DGf3-NlYpbVRmSYT-SISkYJZCqCIPUVpjYryRBSa9Gkq/s400/P1010238.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not pictured is a spray bottle that I use to spray water all over the oven and loaves as they go in. I think this method of generating steam has really helped with the oven spring.</div><br />
What I still need is a stand mixer. There are some amazing looking Italian breads in the book that are apparently too wet to even bother trying without a mixer.Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-16421521606825100692011-02-03T20:36:00.000-08:002011-02-03T20:36:15.875-08:00Bread Part One<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">About a month ago,<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> I</span> finally got a digital scale, a couple of serious baking books (<a href="http://www.amazon.com/Crust-Crumb-Master-Formulas-Serious/dp/1580088023">Crust and Crumb</a> by Peter Reinhart and <a href="http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/B002PJ4J5G/ref=sr_1_1?s=books&ie=UTF8&qid=1295413624&sr=1-1">Local Breads</a> by Daniel Leader) and a 50 pound sack of King Arthur Special Bread Flour. Good bread takes time and coordination (more of the latter), but it can definitely be worth the commitment.<br />
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Here's the sack, with ~35 pounds left.<br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial; font-size: 15px; margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dlNM39btces7Wsui6yieOlS0ailIVR6AQVWO5PAsVPlSYPrSavqX6RFYMr3akdhyFD6XUihp3nrEH9r0hNPb73jOt1BJXl_3j5LNhElZZoEsijVNnU_9yYavq7_IpFHfuNW0VTYDQfkq/s400/P1010111.JPG" /></span></div><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 15px;">My first bread was the second of Reinhart's two versions of French bread, made using a pre-ferment reserved from the previous batch of dough called pate fermenté. Of course, if there is no previous batch, you have to make it fresh. Because it is just the leftover dough, the recipe is identical, but the pre-ferment adds depth and flavor to the bread. </span></span><br />
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Here's the dough after rising<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 15px;">.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOokmpW8x4n8dTQqpz2BZIf3qCDGJq1_KXtcyzsH1B-P0_Vbl0IDoD_JMEo9TYR1Jeuo9NXIcUw45cNCTTWfnW3EkGpdoQzmkZEV_CCw1yv2B14E_SKkvzfl3qmzhAt5rFIOwZSUTm50uK/s1600/P1010059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOokmpW8x4n8dTQqpz2BZIf3qCDGJq1_KXtcyzsH1B-P0_Vbl0IDoD_JMEo9TYR1Jeuo9NXIcUw45cNCTTWfnW3EkGpdoQzmkZEV_CCw1yv2B14E_SKkvzfl3qmzhAt5rFIOwZSUTm50uK/s400/P1010059.JPG" width="400" /></a></div>You form the baguettes by patting the dough gently into a rectangle which then gets folded like an envelope and pinched closed. After a couple folds, with rests in between to relax the gluten, you roll the baguettes out. You then cover the formed loaves and let them proof in the fridge overnight to let the grains ferment which deepens the flavor of the final bread. In Reinhart's words, "the long, slow rise of overnight retarding produces a more spectacular loaf, richer in color with a dramatic blistered crust." The next picture is after proofing. The baguettes grew a lot - I really didn't have room for them but I think they should have been longer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5u23hKPUDnhb-l9ZoF4f1r01tcfZxnmRHJZT_0NQaSq6c5RthzGAsdkdQcJ7zl1i08DPJiPN6fLjTnYRJ0X08vYxmcWW_kh5D_RITZuQPSb9yIRyvy3O0qG8GrgAlrchECslpCyT7WWz/s1600/P1010063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5u23hKPUDnhb-l9ZoF4f1r01tcfZxnmRHJZT_0NQaSq6c5RthzGAsdkdQcJ7zl1i08DPJiPN6fLjTnYRJ0X08vYxmcWW_kh5D_RITZuQPSb9yIRyvy3O0qG8GrgAlrchECslpCyT7WWz/s400/P1010063.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">I also wanted to make one boule. There was some crazy yeast action during the final rise.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc7GCWwThPVoylJJUZdiruEaqLUxpaxp-opmdxZ4Ef8xuQm0nGx_465JZlobrvf3SYiEacFjsQGnLEBnaXYc50HVdYpI8Lq5nDBtzQqixghTdVdNTVKCefTm2d4aOPRlvqNtP8IA0iW5z/s1600/P1010062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc7GCWwThPVoylJJUZdiruEaqLUxpaxp-opmdxZ4Ef8xuQm0nGx_465JZlobrvf3SYiEacFjsQGnLEBnaXYc50HVdYpI8Lq5nDBtzQqixghTdVdNTVKCefTm2d4aOPRlvqNtP8IA0iW5z/s400/P1010062.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The baguettes tasted good and the crumb was pretty open, but I think they may have been slightly overproofed because they didn't really rise in the oven. Also, the scoring is poorly done because I didn't know at the time that wetting the blade would prevent it from dragging in the dough. My struggle to make those slashes probably deflated the dough somewhat. (I've been using a double edged safety razor threaded on a twig as a makeshift lam<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 15px;">é, pictured in the next post.)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvm_bWKQ6NWEEH3Kz3H04_czi3IJOiu-ruH_1JqIhZM5e-4bivITirwqRyq3gS-7Si4sD0ua2JYPBPB0xoyQgbNOSLxyvLmQVHwfervkZ8TmBsTdWtUYneBMVbnanbD_pTsse-9_0z6cD/s1600/P1010067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvm_bWKQ6NWEEH3Kz3H04_czi3IJOiu-ruH_1JqIhZM5e-4bivITirwqRyq3gS-7Si4sD0ua2JYPBPB0xoyQgbNOSLxyvLmQVHwfervkZ8TmBsTdWtUYneBMVbnanbD_pTsse-9_0z6cD/s400/P1010067.JPG" width="400" /></a></div>Cross section - the crumb turned out better than the crust. No shattering, blistered crust, but great flavor and texture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXY9CjNnOOscA9E5T6HJvESQZsujZoYPnp4_TdvRczXqPwNSfjea_XkhJOwMwWfQG3EfqeufMpEm7IZEn4T4vO-yGVNPDNHCBEcOaHvPqac84JgN47sNX_6Rhm9WUNNBLIdJltQ3yFmmO/s1600/P1010073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXY9CjNnOOscA9E5T6HJvESQZsujZoYPnp4_TdvRczXqPwNSfjea_XkhJOwMwWfQG3EfqeufMpEm7IZEn4T4vO-yGVNPDNHCBEcOaHvPqac84JgN47sNX_6Rhm9WUNNBLIdJltQ3yFmmO/s400/P1010073.JPG" width="400" /></a></div>The boule didn't come out of that metal bowl without a fight and deflated a lot before going into the oven. Luckily it recovered enough to be a tasty loaf, if not the prettiest.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCT1jo2GhZ9mWdQ3ZypwGKg2Gf9SnO1YnviRQ2VUtx61zc9UXepiBloEZ0xTRcXn4iPwWHI4L4HPICs6A7k32OuRe1nhggKQosgIq91n_BO-wl026Y8I7RrPjoRwbzlKSaAUOc1Bz3XNLK/s1600/P1010070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCT1jo2GhZ9mWdQ3ZypwGKg2Gf9SnO1YnviRQ2VUtx61zc9UXepiBloEZ0xTRcXn4iPwWHI4L4HPICs6A7k32OuRe1nhggKQosgIq91n_BO-wl026Y8I7RrPjoRwbzlKSaAUOc1Bz3XNLK/s400/P1010070.JPG" width="400" /></a></div>This bread had a lot of flavor and a kind of sweetness to it. I've had better but not too shabby for a start.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakCidpFALFq5LCKDHAF2LYUBx2oQzRY2PlASE0qlWx5HvpoUj9F7lWyzlVsD4DGX5GwBBr0wVOq_4bGe7rGyIw9-KPJAGJHp1TNMczKWs10kXZOv7zpNp-tu3_B5lsqteusskra6Pywuj/s1600/P1010081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakCidpFALFq5LCKDHAF2LYUBx2oQzRY2PlASE0qlWx5HvpoUj9F7lWyzlVsD4DGX5GwBBr0wVOq_4bGe7rGyIw9-KPJAGJHp1TNMczKWs10kXZOv7zpNp-tu3_B5lsqteusskra6Pywuj/s400/P1010081.JPG" width="400" /></a></div><br />
Round two was a second attempt at the same french bread recipe using dough reserved from the first batch for the pre-ferment along with a San Francisco sourdough made with my starter.<br />
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The white bowl at left holds the firm starter the recipe called for. The other bowl is full of the french bread dough.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpm42JVHAj-ifTHOXgrn4Ic22ItwOtu4AHGGJDk6jLna5FcOMu2OzDLAKKXgBmvkIQSYXOLI6eq5rVZctXP83jeqmvSNaeqoEhtNUnp0VBhmesxvdUetHNjgfXmwxlmFMJDkwOtnZ_vOHt/s1600/P1010074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpm42JVHAj-ifTHOXgrn4Ic22ItwOtu4AHGGJDk6jLna5FcOMu2OzDLAKKXgBmvkIQSYXOLI6eq5rVZctXP83jeqmvSNaeqoEhtNUnp0VBhmesxvdUetHNjgfXmwxlmFMJDkwOtnZ_vOHt/s400/P1010074.JPG" width="400" /></a></div>The starter overflowed its bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZUy-qmvnQQZfm2lwPl9ZXDJ2whJAfJzacC8K7yIHS-LMXAVuHJ58AwGX4vR28-r8k8kjSshuI7qIRg3OD_awlNJeFpK1ghGmoo-fsrZ5VoJ_iIdBqH-dVnBvlCzPwYk84mGh0gk1thYE/s1600/P1010080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZUy-qmvnQQZfm2lwPl9ZXDJ2whJAfJzacC8K7yIHS-LMXAVuHJ58AwGX4vR28-r8k8kjSshuI7qIRg3OD_awlNJeFpK1ghGmoo-fsrZ5VoJ_iIdBqH-dVnBvlCzPwYk84mGh0gk1thYE/s400/P1010080.JPG" width="400" /></a></div>Both the sourdough and the french bread proof overnight in the fridge, so it was a challenge finding space for all of these guys. The french bread made three baguettes and 4 rolls. The sourdough made two boules, two mini-boules, 8 rolls and a mini baguette.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9xhY6rJDWMAITWOHAbbQltzuHIYvqCb_wZx62AL0Va9WiMHhCIhLk6NdgPzZrnRLi2aRGsDbgtes_HBE9e7EjEOtwxrkgu0jKS-sG_gKhVsqTc7l5FqR31NwIvDA8re3sVdJM2knngz_/s1600/P1010082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9xhY6rJDWMAITWOHAbbQltzuHIYvqCb_wZx62AL0Va9WiMHhCIhLk6NdgPzZrnRLi2aRGsDbgtes_HBE9e7EjEOtwxrkgu0jKS-sG_gKhVsqTc7l5FqR31NwIvDA8re3sVdJM2knngz_/s400/P1010082.JPG" width="400" /></a></div>Here they are, hot out of the oven. The baguettes may have actually been worse than the first time. They really didn't rise at all in the oven, possibly because the scoring was bad again but also because they didn't start out directly on the baking stone. The sour dough was really good, but<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR82me3RaFcABxmcHBOrCqerSrXiMeomuIdMl9GtX1NtrWJy-iYKHpUgpqMJMNPM6jONOYNZk5OyXIuPNrHgVc0UL9dPIYKcPZ2HwCed8vEQ5QmXaOoYBk9FNqJXZkfJiFMpyQ2LPGSp8b/s1600/P1010098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR82me3RaFcABxmcHBOrCqerSrXiMeomuIdMl9GtX1NtrWJy-iYKHpUgpqMJMNPM6jONOYNZk5OyXIuPNrHgVc0UL9dPIYKcPZ2HwCed8vEQ5QmXaOoYBk9FNqJXZkfJiFMpyQ2LPGSp8b/s400/P1010098.JPG" width="400" /></a></div>The sourdough was really good, but that oven spring is elusive.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYe94YC6WFXKO_hiKvBk9c9a1yd28q3QEpRPDL8w8W8R7KtEEgXmoT3FWYFrXJkWRhwAimxuYWkvHOpplE26X1pSrZ4ai6IybjUHf1mB2iE1M8ogdy4Ag2gMLw2udH8Nq2_vzvC-KVpgji/s1600/P1010106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYe94YC6WFXKO_hiKvBk9c9a1yd28q3QEpRPDL8w8W8R7KtEEgXmoT3FWYFrXJkWRhwAimxuYWkvHOpplE26X1pSrZ4ai6IybjUHf1mB2iE1M8ogdy4Ag2gMLw2udH8Nq2_vzvC-KVpgji/s400/P1010106.JPG" style="cursor: move;" width="400" /></a></div>The third (and so far, last) bread that I've baked from Reinhart's book was a whole grain bread leavened with sourdough starter. I used freshly rolled oats, rye flakes, and cracked wheat berries and polenta for the whole grains. In addition to bread flour, there was also honey, brown sugar and milk (substituted for buttermilk without ill effect, though I would like to try again with the right stuff).<br />
<br />
I made one pan loaf, a boule, and ten rolls. Some rolls were topped with poppy seeds, some with sesame and some with a mix, plus a few plain. Very good, but maybe a little underdone.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr8SexduWGDGFs2-Tda_TsG3y_ZK3PO0RHD1K2M3eN96Lpu_efZtxmv9n0QhAOW0mzQDQEnOW0CucXHgpHOu_4knqI8H9np65U364foCpFDX5OL9gpj_8J4Yqy_6L2UluvBDY8PQzN3vZ/s1600/P1010108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr8SexduWGDGFs2-Tda_TsG3y_ZK3PO0RHD1K2M3eN96Lpu_efZtxmv9n0QhAOW0mzQDQEnOW0CucXHgpHOu_4knqI8H9np65U364foCpFDX5OL9gpj_8J4Yqy_6L2UluvBDY8PQzN3vZ/s400/P1010108.JPG" width="400" /></a></div></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-65261791651234481702011-01-12T20:35:00.000-08:002011-01-12T20:35:52.326-08:00Rye Bread, Curry Pumpkin Soup and Farro<div class="separator" style="clear: both; text-align: left;">This is a prelude to some much more serious baking. I made a couple of rye sourdough loaves. I was having trouble finding a recipe I wanted to do and got fed up, so this was sort of improvised. I ended up adding too much salt. The bread was good, but I think it's hard to get anything but a very dense loaf with rye unless you have high gluten or at least bread flour, and this was just all-purpose.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It is fun to grind rye berries.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vyA2xYGocf5JBV8B9N_ltx2BnIa5SbYSTOCeQSgQru4xFWOYyS5-0AR-ZxWz-bgVndpQrBLT5mpBxrZODsVwHwI_tF7xHBgzu5GizEUJVLOLgFqAMvBgGsqOShp55cEv0rJ7llHeHTci/s1600/P1000996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vyA2xYGocf5JBV8B9N_ltx2BnIa5SbYSTOCeQSgQru4xFWOYyS5-0AR-ZxWz-bgVndpQrBLT5mpBxrZODsVwHwI_tF7xHBgzu5GizEUJVLOLgFqAMvBgGsqOShp55cEv0rJ7llHeHTci/s320/P1000996.JPG" width="320" /></a></div> Though taking it from flakes to even a coarse flour is not easy. Also used some fresh milled whole wheat flour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5Bg9FvyobpsdC9reXfex6k9Sa4sb-LokG_a-TXJf2DTdJhr64Yv3eQR9rDeqMVYzWEAegRRUw7SMVK5oBOPAuzH0lp89xq12zCZmH1pRyLc6GTLEYMuNL1nLUK4lH5_xL3U7dOLRN8Ic/s1600/P1010003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5Bg9FvyobpsdC9reXfex6k9Sa4sb-LokG_a-TXJf2DTdJhr64Yv3eQR9rDeqMVYzWEAegRRUw7SMVK5oBOPAuzH0lp89xq12zCZmH1pRyLc6GTLEYMuNL1nLUK4lH5_xL3U7dOLRN8Ic/s320/P1010003.JPG" width="320" /></a></div> Here are the two loaves. Very wet dough. The dough in the red pot had a lower rye content than the other.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39vwR1n6CqgHahD4oCLEC-b9P6p_X9BEYqQheArL44dH9EicQadks3dfCrkc4C6GdiRPmbNpSV1jlfp3voIYCpOw_pDuDLPxLPUUmwfvKDbY_YPhoLJo3UJPT-l95ICBnKqUz6cc3EhcH/s1600/P1010006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39vwR1n6CqgHahD4oCLEC-b9P6p_X9BEYqQheArL44dH9EicQadks3dfCrkc4C6GdiRPmbNpSV1jlfp3voIYCpOw_pDuDLPxLPUUmwfvKDbY_YPhoLJo3UJPT-l95ICBnKqUz6cc3EhcH/s320/P1010006.JPG" width="320" /></a></div> I covered them for the first 15-20 minutes of their baking time and baked for close to an hour I think. Came out looking nice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvLmQqEERtb7MKPya20cNROpu5z3MS4fqelayIaBitjJlIOaWDv41oTqo6O8JeMUPvx7w3wp1AWYXsfMIVB2VvZ85XbEvZ4ka3NL6mY9RACroLS7z77XVeCzqrsuiOdCD3-35WwGdGfoh/s1600/P1010013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvLmQqEERtb7MKPya20cNROpu5z3MS4fqelayIaBitjJlIOaWDv41oTqo6O8JeMUPvx7w3wp1AWYXsfMIVB2VvZ85XbEvZ4ka3NL6mY9RACroLS7z77XVeCzqrsuiOdCD3-35WwGdGfoh/s320/P1010013.JPG" width="320" /></a></div>I also made a sort of Thai curry style pumpkin soup with a mushroom stock made from dried shiitakes, frozen tough parts of the maitakes I picked in the fall, ginger and lime leaves. Also galangal, fish sauce, a fennel bulb, some chili paste, coconut milk and of course roasted pumpkin. Garnished with crimini mushrooms, fennel, cilantro, mint and sriracha.<br />
<br />
We also had farro with mushrooms, brussels sprouts, squash and shallots and some smoked salmon to go with the rye. Makes me want some more looking at it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaULO6HrbYLuOVMnnxjn0G_gIoOkwQ1I7JLtSLonTVldFJYr8x9_cFKWx1wsVNIjaixqx0zQ560QU8vJDSnfTAe-Tk6t2sdkpOB_qmOEDIbKwLtfk4I0vwiWyt55pru54dqVQVrK8eQt1/s1600/P1010017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaULO6HrbYLuOVMnnxjn0G_gIoOkwQ1I7JLtSLonTVldFJYr8x9_cFKWx1wsVNIjaixqx0zQ560QU8vJDSnfTAe-Tk6t2sdkpOB_qmOEDIbKwLtfk4I0vwiWyt55pru54dqVQVrK8eQt1/s320/P1010017.JPG" width="320" /></a></div> Wait for the next post if you like an open crumb.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTFng7RjtcL0DPxlzoqctwZ5qysi3l6q7FhAqPog24IKftjcMdwpnHgKiCnPl6-tayaw3lJviI8NU0ygSjRzymU56UHkRf8sxpS-5XETvpuSTrkNZ2OU7VVQikhFP6DNhbnOqmeyJTswC/s1600/P1010021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTFng7RjtcL0DPxlzoqctwZ5qysi3l6q7FhAqPog24IKftjcMdwpnHgKiCnPl6-tayaw3lJviI8NU0ygSjRzymU56UHkRf8sxpS-5XETvpuSTrkNZ2OU7VVQikhFP6DNhbnOqmeyJTswC/s320/P1010021.JPG" width="320" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-53197288829265837242011-01-10T20:41:00.000-08:002011-01-10T20:43:06.475-08:00Random Old Pictures<div class="separator" style="clear: both; text-align: center;">Japanese-style braised chicken mushroom with sake and green onion</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrICe2cgW70gX2QFCLzPbZvcv3G7ySRTTuIlVe607TjJjW6a4cvjWs6DX5D9lEj_8sTiiBrHJVWWHX5UpiGZRYrNITIMdwtxFHYk0yEpq6WuAbDTswiUBctcw0_baS5uPVzkN-igejcA5/s1600/IMG_4576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrICe2cgW70gX2QFCLzPbZvcv3G7ySRTTuIlVe607TjJjW6a4cvjWs6DX5D9lEj_8sTiiBrHJVWWHX5UpiGZRYrNITIMdwtxFHYk0yEpq6WuAbDTswiUBctcw0_baS5uPVzkN-igejcA5/s320/IMG_4576.JPG" width="320" /></a></div> Thai green curry chicken mushroom from homemade curry paste with green pepper<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmny6YfYdxVcoeaEwsGFB-IfhE2Xsz3d7VHfcYW0YeHM09uS29Xis6919qyIyMVQGy05qJJMVsdzvl8VmADXlff-43TAezPgi-PLwnFxEZjYibMMzB6vk1MmCcDT_WQKHiwWtRYJ54d88l/s1600/IMG_4582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmny6YfYdxVcoeaEwsGFB-IfhE2Xsz3d7VHfcYW0YeHM09uS29Xis6919qyIyMVQGy05qJJMVsdzvl8VmADXlff-43TAezPgi-PLwnFxEZjYibMMzB6vk1MmCcDT_WQKHiwWtRYJ54d88l/s320/IMG_4582.JPG" width="320" /></a></div> Red chile rib tips a la New Mexican Carne Adovada with roasted peppers<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0X3FNmUqJbFmSXtjKjWhT7vwlAroYZ5CHf3fTSqlW7daFf_Y9EgStd109t1usD6MUOmvq5xyxQ7xqHQ7XUpCWgUzJ9L6mjQwr_Dre9gSz6PMFpx-0UaRn4pyuknP1rttOell3K2txcW4/s1600/IMG_4551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0X3FNmUqJbFmSXtjKjWhT7vwlAroYZ5CHf3fTSqlW7daFf_Y9EgStd109t1usD6MUOmvq5xyxQ7xqHQ7XUpCWgUzJ9L6mjQwr_Dre9gSz6PMFpx-0UaRn4pyuknP1rttOell3K2txcW4/s320/IMG_4551.JPG" width="320" /></a></div> Homemade pasta with sausage, onion and brussels sprouts<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznjTm93TImoyuyCIXxwfKqZU3OWZYtXPGqEBhKoRcB0wYcH9BbYSvBmsWDrzr25WcghabiBbCAa6He6BSRPLkGBhYGdobypwcFeqSXOJsEsJA_OgArakfFGfWdG3qRpk-9wX5pgG1DB4u/s1600/IMG_5012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznjTm93TImoyuyCIXxwfKqZU3OWZYtXPGqEBhKoRcB0wYcH9BbYSvBmsWDrzr25WcghabiBbCAa6He6BSRPLkGBhYGdobypwcFeqSXOJsEsJA_OgArakfFGfWdG3qRpk-9wX5pgG1DB4u/s320/IMG_5012.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1iGq1ZCHmRQqfYJ5c2tPIEZXzOsWdKeDxYCsLSU4WSYbFAvWgScInAZMyyQIbFOXBrJFXKclQwwAYEjArhR50unMmY_TBRjpvZpIY2oodWAoFo7alH7pnVxrq1nitEgMd4Ge8sm9-GMx/s1600/IMG_5016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1iGq1ZCHmRQqfYJ5c2tPIEZXzOsWdKeDxYCsLSU4WSYbFAvWgScInAZMyyQIbFOXBrJFXKclQwwAYEjArhR50unMmY_TBRjpvZpIY2oodWAoFo7alH7pnVxrq1nitEgMd4Ge8sm9-GMx/s320/IMG_5016.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAAi63uw_i559N-lW0yneAtQ9aAiekWNy6eS7aF2fEEVove7-foI3KcJf347KeDQ4Hm3asKecks_9IvNUx4dHzzUjABi_rpxAFFAlf3HhR-BoZ3y_UZaEbP42D6L25sae9KsPfkUheko5/s1600/IMG_5018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAAi63uw_i559N-lW0yneAtQ9aAiekWNy6eS7aF2fEEVove7-foI3KcJf347KeDQ4Hm3asKecks_9IvNUx4dHzzUjABi_rpxAFFAlf3HhR-BoZ3y_UZaEbP42D6L25sae9KsPfkUheko5/s320/IMG_5018.JPG" width="320" /></a></div> Pumpkin mac n cheese with I think chorizo<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINeUuW3FsIHi44VFCDeSiBK-FFje0PuWb9kvhwXg6k28fqC51HcVgpmyOE4SvVuxiY-FOVerNcjA0iDVafoNm5BQrH_JWkuWghxGLFyRcI5sX0341zycEBOlN4RAwwNMBRU8gNR1pOcDD/s1600/IMG_5070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINeUuW3FsIHi44VFCDeSiBK-FFje0PuWb9kvhwXg6k28fqC51HcVgpmyOE4SvVuxiY-FOVerNcjA0iDVafoNm5BQrH_JWkuWghxGLFyRcI5sX0341zycEBOlN4RAwwNMBRU8gNR1pOcDD/s320/IMG_5070.JPG" width="320" /></a></div> This isn't food per se, though it is lamb's quarters which is an edible plant. I don't know what happened to it, but it was beautiful.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXReL3N8A5tOvYys_0z7SVqLfiwcNZH7I8ujrksqfe80K_q98wDzg70MYwIeu3roZ5ac_AzOkcwpmWMcOq_mWiT9hThxGgvZ8I9bIcF3RfaSXipkoM0cfCPCvuw4akFnFmi9YSdIXPDBaS/s1600/IMG_4556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXReL3N8A5tOvYys_0z7SVqLfiwcNZH7I8ujrksqfe80K_q98wDzg70MYwIeu3roZ5ac_AzOkcwpmWMcOq_mWiT9hThxGgvZ8I9bIcF3RfaSXipkoM0cfCPCvuw4akFnFmi9YSdIXPDBaS/s320/IMG_4556.JPG" width="320" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-4668039255825316702010-12-23T20:53:00.000-08:002010-12-23T20:56:44.174-08:00California Part Two<div class="separator" style="clear: both; text-align: center;"></div>Have you ever put your arms over your head and kind of pushed your ears forward with your upper arms so that they are almost nestled in your armpits. While listening to music on your laptop which is right in front of you? It's easier to do if you have a chair back to hold on to. Don't try it. My ears hurt.<br />
<br />
Anyway here's some more food from the California trip.<br />
<br />
Second Night:<br />
<br />
This might not look that appetizing, but it was delicious. Raw kibbeh.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSumCh8v-Rc_snTSGB6Kc1FfaEQCTf3K_mDYXEiOJIJEzR54namBSjrx3RkSB_LsFmRwwgSeZtzrd-Q4nbpdZpVyn5rdsuwLvkATuIO438-4fC7PRLD__IP5ArwjCtEQ8QJMNpU0nRysgr/s1600/P1000158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSumCh8v-Rc_snTSGB6Kc1FfaEQCTf3K_mDYXEiOJIJEzR54namBSjrx3RkSB_LsFmRwwgSeZtzrd-Q4nbpdZpVyn5rdsuwLvkATuIO438-4fC7PRLD__IP5ArwjCtEQ8QJMNpU0nRysgr/s400/P1000158.JPG" width="400" /></a></div>And cooked lamb too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7lMR6lyxg9-ddoaVt1Ta4bOidatUbVMYzfVhtamHqtLiCs3FauUatfEuzrFCOCLn-YkXAYr6XnZAOo1Uhe9Deqx32uL9SwHuLin6Ef3fYDaD64HYYKia3Ew8oEXF2gouyqh7rtea_Hbf/s1600/P1000166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7lMR6lyxg9-ddoaVt1Ta4bOidatUbVMYzfVhtamHqtLiCs3FauUatfEuzrFCOCLn-YkXAYr6XnZAOo1Uhe9Deqx32uL9SwHuLin6Ef3fYDaD64HYYKia3Ew8oEXF2gouyqh7rtea_Hbf/s400/P1000166.JPG" width="400" /></a></div>A Cheese Board sour dough foccaccia recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9CgzPGupkuDFZ-oxmLEPJBlYRPfzuOR1oBNnGWvSUTHvZoHbpX2XM94JdiljoacEnMdVoApc4jkPeKPAxzteE8o7gSURRuqY0tmYpwXJYbtz271ppCAsxVVR1ZXP92tCTB8IDxY3xUCZ/s1600/P1000159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9CgzPGupkuDFZ-oxmLEPJBlYRPfzuOR1oBNnGWvSUTHvZoHbpX2XM94JdiljoacEnMdVoApc4jkPeKPAxzteE8o7gSURRuqY0tmYpwXJYbtz271ppCAsxVVR1ZXP92tCTB8IDxY3xUCZ/s400/P1000159.JPG" width="400" /></a></div>Roasted eggplant with a pomegranate and walnut vinaigrette kind of thing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3P9X5GPDISyWb9-Sl1bdtgUF3HPIRyIXZ_cT-Ex98clth7Els08NEVR-wGpNj87JQ_uvp7Oo1DYLmiQM4JZ7BneJcLub2AP8l1Am3ps-MQ9wubhQwYy3RFH-LhOQ8gFdI0sFopLsoUz2/s1600/P1000167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3P9X5GPDISyWb9-Sl1bdtgUF3HPIRyIXZ_cT-Ex98clth7Els08NEVR-wGpNj87JQ_uvp7Oo1DYLmiQM4JZ7BneJcLub2AP8l1Am3ps-MQ9wubhQwYy3RFH-LhOQ8gFdI0sFopLsoUz2/s400/P1000167.JPG" width="400" /></a></div>And another pie.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvxIqubZL0Iy2ymaCqit8QxSU01SwHykuSucrE1t1VAvSZ8Ezl6iy4etjQSgA7MinK73vI_gEretahIx5CcGGh2AvZU4utqQ0Faid1rp_t_kBkE3FCtdjQSD0OnDofFu6BLKAkNaNeoS8/s1600/P1000170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvxIqubZL0Iy2ymaCqit8QxSU01SwHykuSucrE1t1VAvSZ8Ezl6iy4etjQSgA7MinK73vI_gEretahIx5CcGGh2AvZU4utqQ0Faid1rp_t_kBkE3FCtdjQSD0OnDofFu6BLKAkNaNeoS8/s400/P1000170.JPG" width="400" /></a></div><br />
Third Night (Gualala):<br />
<br />
In the morning we made a stock from the lobster carcasses we had for dinner the first night. Red bell pepper, leek tops from the garden, lots of lobster, some other stuff.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xJxVWoO_xB05kQicUaiFEi0KV1Xtwq5MNpB6pcBFhGLq6Ev-jLyglrHp06uls3GuL8kLdvVOuUIzVMZsgtFgxM6x73IjGt5nxHLNT-J7DSoWr5JY0d2akVLoT-PUlW7b-wVOV7fwidKi/s1600/P1000177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xJxVWoO_xB05kQicUaiFEi0KV1Xtwq5MNpB6pcBFhGLq6Ev-jLyglrHp06uls3GuL8kLdvVOuUIzVMZsgtFgxM6x73IjGt5nxHLNT-J7DSoWr5JY0d2akVLoT-PUlW7b-wVOV7fwidKi/s400/P1000177.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Beautiful coast, beautiful abalone, beautiful man.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpat_4kGeYN8dwuNItwbDFAMwXp8U-3Hr_Y6gGLWfmI1zdax_oCv72owzOEGmHWStIkSaofXfMH_4yC7mB7q6P6Jx70ubpJ4bvdpwvZERndcTZ73qhrvpfVShIR8nAlYNqW35pkyCoOe9/s1600/P1000322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpat_4kGeYN8dwuNItwbDFAMwXp8U-3Hr_Y6gGLWfmI1zdax_oCv72owzOEGmHWStIkSaofXfMH_4yC7mB7q6P6Jx70ubpJ4bvdpwvZERndcTZ73qhrvpfVShIR8nAlYNqW35pkyCoOe9/s400/P1000322.JPG" width="400" /></a></div>You need a permit to take abalone. They also need to be 7" long and you can only take three at a time. Our host has a permit, but at this private beach people only take two at a time. That may be why it only took him a few minutes to pick them out of the tidal pools. People dive for abalone, but on this beach, MG and I spotted one sitting up on a rock, high and dry.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_4_0DnW6bz1dd68oD4V0aVkK07VHhdpy10ZINKf4E0jNF7ajyjBhEliMUVWkEWxtfv2gRi5oPzPSbpYPftvalPcNnCZSVK5q20l4R-xsBLufFHie_5wA7atSHqb7p7E-3Pkc_eGmkztp/s1600/P1000368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_4_0DnW6bz1dd68oD4V0aVkK07VHhdpy10ZINKf4E0jNF7ajyjBhEliMUVWkEWxtfv2gRi5oPzPSbpYPftvalPcNnCZSVK5q20l4R-xsBLufFHie_5wA7atSHqb7p7E-3Pkc_eGmkztp/s400/P1000368.JPG" width="400" /></a></div>Here they are, safe at home, but that's just the beginning of the fun.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJZPZpsMsQ7djZcnwUM10d4UKJ0H92HU-FO7yZWGsp8Lj_XAzTKaS1XzDo7sDlyKEONFhKIX1aW05tOtZT93oHaRTwWZ_cpaxfgljB0PqwCJEjQKBdU3K7JKahYJ20IDnBngwzR9F8wLK/s1600/P1000409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJZPZpsMsQ7djZcnwUM10d4UKJ0H92HU-FO7yZWGsp8Lj_XAzTKaS1XzDo7sDlyKEONFhKIX1aW05tOtZT93oHaRTwWZ_cpaxfgljB0PqwCJEjQKBdU3K7JKahYJ20IDnBngwzR9F8wLK/s400/P1000409.JPG" width="400" /></a></div>After prying them out with that tool, you need to remove their iridescent blue gut sack penis thing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TcYKqmZUz4QEHTcFbgdyV-R3SENNn7mqRD9jrb1U9CI5aQ0i0VTwoaScKJbiHs9jna9JHgJX6-eSsM64i9yNQpb6DOAl_OdAkENp5hGWM8z16LsHFvDuwGY6LzOT4u3zirkUjIqjhBvu/s1600/P1000414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TcYKqmZUz4QEHTcFbgdyV-R3SENNn7mqRD9jrb1U9CI5aQ0i0VTwoaScKJbiHs9jna9JHgJX6-eSsM64i9yNQpb6DOAl_OdAkENp5hGWM8z16LsHFvDuwGY6LzOT4u3zirkUjIqjhBvu/s400/P1000414.JPG" width="400" /></a></div>Yum.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGHFO9ncrX_YDbSauEt1RkG1HuAGMSZ6y4RhvKA5x9K6qusBu0bHH-HH7dviwp1DDns0CsJ3D3arkledStImGwZCvKfKYy87V3ZDdz0STVn7T2347B9nJc1VnthSgVxErWrFj3zEgKkD2/s1600/P1000416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGHFO9ncrX_YDbSauEt1RkG1HuAGMSZ6y4RhvKA5x9K6qusBu0bHH-HH7dviwp1DDns0CsJ3D3arkledStImGwZCvKfKYy87V3ZDdz0STVn7T2347B9nJc1VnthSgVxErWrFj3zEgKkD2/s400/P1000416.JPG" width="400" /></a></div>Trim the tough outer parts.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTWPPGaIpyOOFbzrr5YGuOYDaJr1E5ne7W-ipN0KmsTvqMP148-67eBX-ChL9mp_ldWykvgevPGL8pM186q_GH0-tS69aVP4a1Xo3DyGsx8F1gd8MPbwKG3E1UplR9YR7MtXMK0UIMOQB/s1600/P1000425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTWPPGaIpyOOFbzrr5YGuOYDaJr1E5ne7W-ipN0KmsTvqMP148-67eBX-ChL9mp_ldWykvgevPGL8pM186q_GH0-tS69aVP4a1Xo3DyGsx8F1gd8MPbwKG3E1UplR9YR7MtXMK0UIMOQB/s400/P1000425.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Abalone cutlets, if you will.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53MdwlMl74wc0LrfqWOidaBDqHpzQkISYf9VgnADw1rorJA-W7173Lynbv7wA39STyIwyiwvdMyLFQoSJGDhlypDfva9dHgY3IXSJnSwbRf7WJdCRT41rRMHUJoDyJ4HKF_j6r8wNvVe1/s1600/P1000428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53MdwlMl74wc0LrfqWOidaBDqHpzQkISYf9VgnADw1rorJA-W7173Lynbv7wA39STyIwyiwvdMyLFQoSJGDhlypDfva9dHgY3IXSJnSwbRf7WJdCRT41rRMHUJoDyJ4HKF_j6r8wNvVe1/s400/P1000428.JPG" width="400" /></a></div>Lightly pan fried in butter with parsley and garlic. Some lemon over the top. The mild flavor, buttery tenderness, appearance and preparation almost reminded me of really good veal scallopine. No really powerful flavors, but very tasty and extremely decadent.<br />
<br />
But not quite as decadent as the lobster and wild mushroom risotto we made from that stock.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMQcPN4Fk8FlqhpMNav5L5lukuHA-aSPm6gKMwQDBoo_47NSKKre_Fcrd7YWE13A67Eg1LhEV2dYmVu7VNsLts3Gy2J8_q8anPvMOlbioZGMrP8Kylier-ckM9HjcJZlv2ESVv4TaCRDW/s1600/P1000422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMQcPN4Fk8FlqhpMNav5L5lukuHA-aSPm6gKMwQDBoo_47NSKKre_Fcrd7YWE13A67Eg1LhEV2dYmVu7VNsLts3Gy2J8_q8anPvMOlbioZGMrP8Kylier-ckM9HjcJZlv2ESVv4TaCRDW/s400/P1000422.JPG" width="400" /></a></div>Mushroom varieties were: chanterelle, matsutake, slippery jacks I picked on the property (my first slippery jack), lobster, and a couple mushrooms I'm not too sure about that I think were from the farmer's market. Maybe some kind of beech mushroom or something.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObnxwQsd87Xk-WqvYu94qS5uwotQWQmKcqIBKNHLXCTLi9WP2nwN8uKoNhjHuWNrXK_uXYbkLpMLUoZL97mfsHO73N280JOzbiNuxXkOXmcYfsWBTEbHkzdLJ2Izk0htHrHNxw5m_Ib3n/s1600/P1000404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObnxwQsd87Xk-WqvYu94qS5uwotQWQmKcqIBKNHLXCTLi9WP2nwN8uKoNhjHuWNrXK_uXYbkLpMLUoZL97mfsHO73N280JOzbiNuxXkOXmcYfsWBTEbHkzdLJ2Izk0htHrHNxw5m_Ib3n/s400/P1000404.JPG" width="400" /></a></div>And finally, some fresh california artichokes, simply prepared.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAdhyphenhyphenLt7t9L8-Cwo5XZPMPF9szuFnOFbMvMbAWkFlIMbAsvno-fEDoLadvOicM06OCvuGwKBxhajgm_pO30_eAgwTCIDI68rShk4H3xDmSceIlyoFk5t78J7BWdcm1dQTJQcQtHElAidP/s1600/P1000420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAdhyphenhyphenLt7t9L8-Cwo5XZPMPF9szuFnOFbMvMbAWkFlIMbAsvno-fEDoLadvOicM06OCvuGwKBxhajgm_pO30_eAgwTCIDI68rShk4H3xDmSceIlyoFk5t78J7BWdcm1dQTJQcQtHElAidP/s400/P1000420.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjD4E01lbGUqZ72r4DaBc5vRqUxadP0AbUgskeAbxz2vjGk4-7gi1yXfPjGn1qjjb3fNAoU70PUyRlACFUjGDLjfPJ13sreSJFKUaumyy4JwRskXPndkMtoLSKYoAaSojEEtiItdU0BC1/s1600/P1000423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjD4E01lbGUqZ72r4DaBc5vRqUxadP0AbUgskeAbxz2vjGk4-7gi1yXfPjGn1qjjb3fNAoU70PUyRlACFUjGDLjfPJ13sreSJFKUaumyy4JwRskXPndkMtoLSKYoAaSojEEtiItdU0BC1/s400/P1000423.JPG" width="400" /></a></div>And the feast:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGn56nO5blDmXmQyN-GTLP-cHs1sYjoKA5cX4Fx8gGXstKJuJ65OzJoaT6QZhhY-yQv_NGZloMT_GzhqHJSkyhFGlidnuVSxqLYFdBonX-w9gUEHqWUrkC7vezQ53Q6ynvs3ABvL0zOhK/s1600/P1000431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGn56nO5blDmXmQyN-GTLP-cHs1sYjoKA5cX4Fx8gGXstKJuJ65OzJoaT6QZhhY-yQv_NGZloMT_GzhqHJSkyhFGlidnuVSxqLYFdBonX-w9gUEHqWUrkC7vezQ53Q6ynvs3ABvL0zOhK/s400/P1000431.JPG" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-34375093125258925302010-11-30T20:07:00.000-08:002010-11-30T20:22:27.679-08:00Napa Round OneWe were greeted on arrival with homemade head cheese (not pictured). It escalated from there.<br />
<br />
To pique the taste buds and prepare for the decadence to come, we started with mangalitsa prosciutto bocadillos. Crusty toasted bread drizzled with olive oil, rubbed with garlic and tomato and topped off with fatty, hammy, woolly pig.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0gnomkEMmcB-YulNFX6bSvm4iOhRAv-dgXCvtH1E0sLbxnD1XUbj_DTKv86G5pHblOPiMgxE7I8ML1VxQ8LDpnNX18EJb_wrun6e0OYw0KqriKVijxODAkgvRRxWv35mQ1VtcEyCegp_/s1600/P1000032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0gnomkEMmcB-YulNFX6bSvm4iOhRAv-dgXCvtH1E0sLbxnD1XUbj_DTKv86G5pHblOPiMgxE7I8ML1VxQ8LDpnNX18EJb_wrun6e0OYw0KqriKVijxODAkgvRRxWv35mQ1VtcEyCegp_/s400/P1000032.JPG" width="400" /></a></div>Our mushroom selection included matsutake, top, lobster mushroom, bottom right, and chanterelles, in the bin at left. Not pictured are oyster mushrooms and an Oregon black truffle.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxmeDR637OjKvBEvz-GWOunr0uUAMyPAhE4cEy8o2DUhZTLLu7s3xOAOy_5CjsOuv5MVq_4UgnN8rykzaVrpRykc2vuY06UsgyQLC1cAY9HgXcT3CzBmmq2HD6IddZEbomrjpLNCQlSKP/s1600/P1000035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxmeDR637OjKvBEvz-GWOunr0uUAMyPAhE4cEy8o2DUhZTLLu7s3xOAOy_5CjsOuv5MVq_4UgnN8rykzaVrpRykc2vuY06UsgyQLC1cAY9HgXcT3CzBmmq2HD6IddZEbomrjpLNCQlSKP/s400/P1000035.JPG" width="400" /></a></div><br />
The shrooms were destined for a series of pizzas baked in the oven below.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfr2QQg40b0C0SHMCvKcJVv65FMUeSvvpLpjq3Ns3_wUnOIj4I2saJol7nXlAvyL6ac3_ZoIJQX4qugQpcJ6jPiOLtRTDfAyCpPsb6iRcMet3zCjoLrElUcDCfBabBZ-QbzIepCgiTdyZ/s1600/P1000039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfr2QQg40b0C0SHMCvKcJVv65FMUeSvvpLpjq3Ns3_wUnOIj4I2saJol7nXlAvyL6ac3_ZoIJQX4qugQpcJ6jPiOLtRTDfAyCpPsb6iRcMet3zCjoLrElUcDCfBabBZ-QbzIepCgiTdyZ/s400/P1000039.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Here they are, par-sauteed and ready to top. </div><div class="separator" style="border: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW_cnhOm6LrBcFVhcnDmYDXN611DEhEKxZmQtkRb2hyphenhyphenM94WlTwX1F2_v-02Q-7CkPmHwnlEtGekhmI1BQuRUzw29OmdRHfTL13OA17522hv0xYgsNeZsLgg1JRx2bDxcqWop_h5KZwypo/s1600/P1000045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW_cnhOm6LrBcFVhcnDmYDXN611DEhEKxZmQtkRb2hyphenhyphenM94WlTwX1F2_v-02Q-7CkPmHwnlEtGekhmI1BQuRUzw29OmdRHfTL13OA17522hv0xYgsNeZsLgg1JRx2bDxcqWop_h5KZwypo/s400/P1000045.JPG" width="400" /></a></div><div class="separator" style="border: medium none; clear: both; text-align: left;">Also prepped for the oven are some razor clams, fresh from the east coast, courtesy of Virgin Atlantic.</div><div class="separator" style="border: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_THAR-ukRHGNZjeGnrT_d1O79Xhlq0TljPr7LjXUPDjlRhkkiwUQ83taykssDG_y7hlCS-aAp-n90MvjFYF47aSnouizmhg4AsHoSXR29II9_0inIQQ-uMNx7xFs_P01tLLoZv_lNKKHx/s1600/P1000043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_THAR-ukRHGNZjeGnrT_d1O79Xhlq0TljPr7LjXUPDjlRhkkiwUQ83taykssDG_y7hlCS-aAp-n90MvjFYF47aSnouizmhg4AsHoSXR29II9_0inIQQ-uMNx7xFs_P01tLLoZv_lNKKHx/s400/P1000043.JPG" width="400" /></a></div>That sucker was up near 1,000 degrees. A bit out of control, in fact.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6yqd4VuG-xA1Cq3pBgseQqMvM5pTkD74KHjskkUOC55CsGFof2Syfen26tuz7IXlkC-lBtnqtwuwQoA15oEsEtJkVKZzULL-yJNGuTRxp7BYTdvgKFKRPrgvwUL-570slT997u4unxDX/s1600/P1000046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6yqd4VuG-xA1Cq3pBgseQqMvM5pTkD74KHjskkUOC55CsGFof2Syfen26tuz7IXlkC-lBtnqtwuwQoA15oEsEtJkVKZzULL-yJNGuTRxp7BYTdvgKFKRPrgvwUL-570slT997u4unxDX/s400/P1000046.JPG" width="400" /></a></div>Lotta fire.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0ZAL2JxeMN3Z7RZ3Vxo0yJzQEnltNBLJwSIutlM2Gtd2CZ_89XcShTHz8D5cpY-p3HsZnzZnIO1kplhqx5CAL0RoVffL7vkMceIpfrg9k8P_UGaQ2ID161al9fbBtYtVTUJStpp8EoEi/s1600/P1000049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0ZAL2JxeMN3Z7RZ3Vxo0yJzQEnltNBLJwSIutlM2Gtd2CZ_89XcShTHz8D5cpY-p3HsZnzZnIO1kplhqx5CAL0RoVffL7vkMceIpfrg9k8P_UGaQ2ID161al9fbBtYtVTUJStpp8EoEi/s400/P1000049.JPG" width="400" /></a></div>First pizza is ready to go in. Melted leeks and mozzarella form the base for truffle shavings to come.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlNfKLtwXG3K5e0WipNdViNzA9EcrtxBqAnXYkGa-Zxp3PN_F0-fII7U7cowuJIg-4w1d96uMONcXP6WJThdNAoOlggoyOyJ47P6uIT-pvYWGsWUIF3jDTJRwlETyXTULZ5kllvPCEgBg/s1600/P1000057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlNfKLtwXG3K5e0WipNdViNzA9EcrtxBqAnXYkGa-Zxp3PN_F0-fII7U7cowuJIg-4w1d96uMONcXP6WJThdNAoOlggoyOyJ47P6uIT-pvYWGsWUIF3jDTJRwlETyXTULZ5kllvPCEgBg/s400/P1000057.JPG" width="400" /></a></div>The wax paper lit right up. Eventually part of the crust did too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibckf_e7kT_maQCiOo5iB3u_ADTLHY8h3yH3RB0sdZCQIA_lHZFJ534QYqdOfTETln2eUy8PFPziEGOawdejCuaudexknvzzo09dA2ymoKK9JbYbN_mRfOEJmDN8WrbU_wdyM_fhldhf-Y/s1600/P1000061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibckf_e7kT_maQCiOo5iB3u_ADTLHY8h3yH3RB0sdZCQIA_lHZFJ534QYqdOfTETln2eUy8PFPziEGOawdejCuaudexknvzzo09dA2ymoKK9JbYbN_mRfOEJmDN8WrbU_wdyM_fhldhf-Y/s400/P1000061.JPG" width="400" /></a></div>Oh well, still dank.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4uPvhI_Qf_h9e-9MEj5PetfqLYeTLl5BPuEGvuzlTPT60Lq4slszpQyzaBSEkWwAl1PcyVZBLTAzmgsPnJOfBhf62elFx3AUIrqg6Pd7w7RlFCUryYdu2fSsQA2CuQzjdNG5HFSnWJ3v/s1600/P1000068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4uPvhI_Qf_h9e-9MEj5PetfqLYeTLl5BPuEGvuzlTPT60Lq4slszpQyzaBSEkWwAl1PcyVZBLTAzmgsPnJOfBhf62elFx3AUIrqg6Pd7w7RlFCUryYdu2fSsQA2CuQzjdNG5HFSnWJ3v/s400/P1000068.JPG" width="400" /></a></div>Razor clams provencale. Or something like that. Real simple, oil, garlic, parsley, lemon.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpVaIXwM9t1L2HLsFbsq6mp6Zy2z1HMFG48wY66OOW1Dz-U29V0e9oBbGwR0xiNzNzOLikAHuvmDSYC9Kjhl_4xnZQu6taaWQ0WbMHInLJKSE1rnV8GZZiKqcI54wdJcRNYFH_6n1LqN2/s1600/P1000073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpVaIXwM9t1L2HLsFbsq6mp6Zy2z1HMFG48wY66OOW1Dz-U29V0e9oBbGwR0xiNzNzOLikAHuvmDSYC9Kjhl_4xnZQu6taaWQ0WbMHInLJKSE1rnV8GZZiKqcI54wdJcRNYFH_6n1LqN2/s400/P1000073.JPG" width="400" /></a></div>Here's the chanterelle pizza. Pretty even charring here. You can imagine what the matsutake and lobster pizzas looked like - they each topped their own pie. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUviEtVBUb7DXwaVHcfbihw-0PcZG76q6RRtXcGSJHBjmH2oGfCUYPSapHKxpeYCwabZ7UZ2XRWDB9nhQ_e3Jaa-wsHdHlBZLTjoUjb1yTdssCqJ9JtfnWrnkl1-R8VIvMnFtZXQ4AFSvK/s1600/P1000075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUviEtVBUb7DXwaVHcfbihw-0PcZG76q6RRtXcGSJHBjmH2oGfCUYPSapHKxpeYCwabZ7UZ2XRWDB9nhQ_e3Jaa-wsHdHlBZLTjoUjb1yTdssCqJ9JtfnWrnkl1-R8VIvMnFtZXQ4AFSvK/s400/P1000075.JPG" width="400" /></a></div>And a final pie: fresh figs from the yard on a bed of melted leeks.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhyd_RUxBfcoPOYbvj9FWq_jMYnaRshDh4yOFNVZvEd8909xSEg-xJo5YnliRrkCP_NXifkajMPZBr35_GF7Aa56xWQ3PmCl6pTw3egjgtlE8ArQlm5N6jE9P29TYAIA_nEaG0Pk0cgUc/s400/P1000076.JPG" width="400" /></div>Finished off with apple pie with apples from the yard and a healthy dollop of creme fraiche.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw0-pQ10tj89QQ_A2FbNsHCot6lOqYLXWUu_5koifRrlWEEncXYPdukIGDJEdEyR8iAGSzDoD8dQKAMqG3n-J0sKQPilo0Xa8qRGhSbbCSOGk35-Dv9huuK-zvmYbh49seV2f3TaupSfB/s1600/P1000082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw0-pQ10tj89QQ_A2FbNsHCot6lOqYLXWUu_5koifRrlWEEncXYPdukIGDJEdEyR8iAGSzDoD8dQKAMqG3n-J0sKQPilo0Xa8qRGhSbbCSOGk35-Dv9huuK-zvmYbh49seV2f3TaupSfB/s400/P1000082.JPG" width="400" /></a></div>This pictorial doesn't even include the 2.5 lb lobsters that were the main course. You'll see their remains in the lobster stock that went into a risotto in dinner number three.Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-3483333820093091092010-11-04T13:18:00.000-07:002010-11-04T13:19:09.014-07:00I think our jaded appetites are due for another renewal (from 1900)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYwAqVJEHKqhUCFDoE1yyc7gndKl3dmX4IcwXME9Q9COdpCZCtTzfF0AEYT1wjIp3sqdccsciuHxkhHTbP3xKUgHi1N2Q0tYMoILu8rS1_mTe8XtQi2x3PawNgVObB_iOcL8-F9plNn9o/s1600/snout.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYwAqVJEHKqhUCFDoE1yyc7gndKl3dmX4IcwXME9Q9COdpCZCtTzfF0AEYT1wjIp3sqdccsciuHxkhHTbP3xKUgHi1N2Q0tYMoILu8rS1_mTe8XtQi2x3PawNgVObB_iOcL8-F9plNn9o/s400/snout.bmp" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-46579495850147592572010-11-04T09:35:00.000-07:002010-11-04T09:35:44.514-07:00BiscottiBiscotti are easy to make, delicious and keep for a long time. Being somewhat exotic and usually expensive, people think they are impressive. I recommend making biscotti at home.<br />
<br />
I used an Alice Waters recipe, which keeps things very simple. These are the ingredients:<br />
<br />
2 1/4 cups unbleached all-purpose flour (I used whole wheat pastry flour, described below)<br />
1 1/2 cups whole almonds<br />
1 cup sugar<br />
3 Eggs at room temperature<br />
1 1/2 tsp baking powder<br />
3/4 tsp anise, fennel or coriander<br />
1/4 tsp lemon zest<br />
<br />
-Preheat the oven to 350.<br />
-Toast the almonds in the oven for 5 minutes or until they start to get fragrant.<br />
-Combine the flour, spice and baking powder in a bowl.<br />
-Roughly chop the almonds.<br />
-Beat the sugar, lemon zest and eggs together until the mixture thickens and forms ribbons when drizzled.<br />
-Fold the flour mixture into the egg mixture until just combined. Gently fold in the chopped almonds.<br />
-Form the dough into two 3-inch wide loaves. Smooth the loaves with wet hands.<br />
-Bake for 25-30 minutes at 350.<br />
-Allow to cool for ~10 minutes, then slice the loaves about 1/2 inch thick.<br />
-Put the slices back in the oven for 10 minutes on each side, until slightly browned and crisp.<br />
<br />
<br />
The flour I used was given to me by Sarah Kavage, who did an artistic project focused on "nourishment, food systems, and the City of Chicago" called <a href="http://www.industrialharvest.com/">Industrial Harvest</a>. The culmination of the project was purchasing 1,000 bushels of soft red winter wheat, milling it into 20 tons of flour and giving it away to various organizations and people around Chicago.<br />
<br />
This is the bag it came in:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL0JJY6WdpSVWD6ubKlkoZu2llg63l_dW_nx53DrwhX7dP8b00ZTO0iHmAtkOBxhPA_47e82hDhqbgmmOpwF3qYhUFdBggVaW-bzxSmQRfFjRTK_BucQ9Ht818YlwNHckkTEAkCOShSux/s1600/IMG_4911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbL0JJY6WdpSVWD6ubKlkoZu2llg63l_dW_nx53DrwhX7dP8b00ZTO0iHmAtkOBxhPA_47e82hDhqbgmmOpwF3qYhUFdBggVaW-bzxSmQRfFjRTK_BucQ9Ht818YlwNHckkTEAkCOShSux/s400/IMG_4911.JPG" width="400" /></a></div>It is good-looking flour:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3c3opQ_f603q1nOCtLefA6y-aLRbPXvof3DZEaMb1pmk25G8L8L4f-OG7eFCLODz0wdFI98_j1I6e-fb5EcQ6uzpYdJYj_n1u6zELeG1arGpN8ZH-rL6yxmlfChk7HQlQGFeQ_AM7aTY/s1600/IMG_4916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3c3opQ_f603q1nOCtLefA6y-aLRbPXvof3DZEaMb1pmk25G8L8L4f-OG7eFCLODz0wdFI98_j1I6e-fb5EcQ6uzpYdJYj_n1u6zELeG1arGpN8ZH-rL6yxmlfChk7HQlQGFeQ_AM7aTY/s400/IMG_4916.JPG" width="400" /></a></div>Soon to be biscotti...<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA42DQu6QitL4VoUohKD-K6N7Gq5U6SYCjvbOqxoY04luZQVv2OPNXRmFU5YvZKc2zr40dRyuKgel4Ypd5q8SxtZS4JC_nU9WAAxRFtNL_Y1MC_I7oIp1zuO3I_oUBsTd4dvZnHa4iH_i/s1600/IMG_4921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA42DQu6QitL4VoUohKD-K6N7Gq5U6SYCjvbOqxoY04luZQVv2OPNXRmFU5YvZKc2zr40dRyuKgel4Ypd5q8SxtZS4JC_nU9WAAxRFtNL_Y1MC_I7oIp1zuO3I_oUBsTd4dvZnHa4iH_i/s400/IMG_4921.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxO0sUGcLOjkizrsHhq81OsaEGanthMRtVo2qRASWxngQreE2XgNKo-TswA9541OES9Q1VS9Ha7SlgvJ68MTLbObW4Nurut-3QDB7VylRNsaS1288DTmdJPXYQDEB95d4R7NKeyyVIQCJ/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxO0sUGcLOjkizrsHhq81OsaEGanthMRtVo2qRASWxngQreE2XgNKo-TswA9541OES9Q1VS9Ha7SlgvJ68MTLbObW4Nurut-3QDB7VylRNsaS1288DTmdJPXYQDEB95d4R7NKeyyVIQCJ/s400/IMG_0027.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After the initial bake:</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLos89bA_HJl_bluKeU-JoBco2zuLwrmoQ7V62pavCgHrG9-DhPWeJgcdH0oAxeacl6J8xACCyae8wBprjD9LRnvg0OwUHygi-wj4X0KnFMz7n3aPwLYHAQK1xPvPICo6bnNCtaWczBzzz/s1600/IMG_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLos89bA_HJl_bluKeU-JoBco2zuLwrmoQ7V62pavCgHrG9-DhPWeJgcdH0oAxeacl6J8xACCyae8wBprjD9LRnvg0OwUHygi-wj4X0KnFMz7n3aPwLYHAQK1xPvPICo6bnNCtaWczBzzz/s400/IMG_0030.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And the final product:</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZArija7Gaop04foNMX95xnS8m-Jq-TdGmFyuYE2SLsrQKqBR2J1bqOhynTW5YXENuDGg5SekpmXJP6dU-MM4yIVwumiiuvbYKptQITmjYEoKU6-Se7teG6prdKcMHoRzWixfcyx2KhXv/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZArija7Gaop04foNMX95xnS8m-Jq-TdGmFyuYE2SLsrQKqBR2J1bqOhynTW5YXENuDGg5SekpmXJP6dU-MM4yIVwumiiuvbYKptQITmjYEoKU6-Se7teG6prdKcMHoRzWixfcyx2KhXv/s400/IMG_0034.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-74041192006632674732010-10-15T19:32:00.000-07:002010-10-23T19:00:51.317-07:00Laetiporus and elkI went out for maitakes again last week, but unfortunately had some trouble locating oak trees, where they tend to grow, and came back empty-handed with respect to Grifola frondosa. Luckily the excursion was not a total failure, as I found the prettiest, juiciest chicken mushroom that I've ever seen. I think the window to get them in this condition must be no more than 24 hours. The color was bright, the flesh was tender. Beautiful. It's hard to tell without something for scale but that is a big tree, and that is a big chicken mushroom. It was about eight pounds total, all prime.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYqv1BCi46QQW_H2-YxeJAuQVy93b9cFjE0cZztKASGQjfgWp7Tj2PDVALdsAhAOyUVJCaADF_rga-9PX0eGAS8yF_rWCF07RwhGXctwqxk32TN1OxoVJcueSFUmGk8gmoolUKtA-WkQb/s1600/1009001336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYqv1BCi46QQW_H2-YxeJAuQVy93b9cFjE0cZztKASGQjfgWp7Tj2PDVALdsAhAOyUVJCaADF_rga-9PX0eGAS8yF_rWCF07RwhGXctwqxk32TN1OxoVJcueSFUmGk8gmoolUKtA-WkQb/s400/1009001336.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-TKQWvBGpfROFNoMMQGZDGD4c3DvRKrSp4vS8HmSAO84zJvHkslbVm7ScvDJsVLhhBUppmB4wn1lZCDu-kkmF9ttoC2naZFbggWg0jm-DiJ42V0_WWCWF71bsq38wBm6lfgXClmYtYf8/s1600/1009001338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-TKQWvBGpfROFNoMMQGZDGD4c3DvRKrSp4vS8HmSAO84zJvHkslbVm7ScvDJsVLhhBUppmB4wn1lZCDu-kkmF9ttoC2naZFbggWg0jm-DiJ42V0_WWCWF71bsq38wBm6lfgXClmYtYf8/s400/1009001338.jpg" width="400" /></a></div>I still had hen of the woods that needed to get used, and I didn't think I would have the time to prep it all, so I only kept about a pound. I traded the rest to <a href="http://www.thebristolchicago.com/">the Bristol</a>. I'm looking forward to checking the place out.<br />
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Here's some of the chicken on the cutting board. It got the same treatment as the elk - marinated in soy sauce, oil and ginger, and grilled.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Zz4_Rsdppu3e10hWh6-sLVQ7lShKN_0q8375VtpRivhwgmb06EF3SUIqT80hwkbxOEaWX674uBuQiO0R0Cra7K__F7i3fKT6zGc244lb0Y9sFe4anIS8WSxLabgbncF_juKRLjdvMaBg/s1600/IMG_4765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Zz4_Rsdppu3e10hWh6-sLVQ7lShKN_0q8375VtpRivhwgmb06EF3SUIqT80hwkbxOEaWX674uBuQiO0R0Cra7K__F7i3fKT6zGc244lb0Y9sFe4anIS8WSxLabgbncF_juKRLjdvMaBg/s400/IMG_4765.JPG" width="400" /></a></div> Here's the elk, after a brief marinade.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4H3R8mPghRSdLPWy5YGgl3E2JzdZucwOW4q8U1aBunb89_2Pwg0ixsrBtBQQ9_T1itli64n-JHm0g6iyW1WCeockHlMCfAih98Hr3yg5_12OsEHsFm_RTQ1bkGZfLaakCHv-toHESBa9/s1600/IMG_4766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4H3R8mPghRSdLPWy5YGgl3E2JzdZucwOW4q8U1aBunb89_2Pwg0ixsrBtBQQ9_T1itli64n-JHm0g6iyW1WCeockHlMCfAih98Hr3yg5_12OsEHsFm_RTQ1bkGZfLaakCHv-toHESBa9/s400/IMG_4766.JPG" width="400" /></a></div>Here's the maitake from last week. Sauteed with shallots and later, some brandy.<br />
<span id="goog_1106300178"></span><span id="goog_1106300179"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofzMx3tnJlP2P5bee3SsiTsBgoLbGqxprmouhwjXOdUxuUs_qnuG5ulRXwnlZrwAblzGVqtTdY6RIaTYOaNzAuEcxHvklYXYGP4Hi3S6ddneqw5zSlkdHxbv0lfElDP4u7g9VjkzRMtLO/s1600/IMG_4767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofzMx3tnJlP2P5bee3SsiTsBgoLbGqxprmouhwjXOdUxuUs_qnuG5ulRXwnlZrwAblzGVqtTdY6RIaTYOaNzAuEcxHvklYXYGP4Hi3S6ddneqw5zSlkdHxbv0lfElDP4u7g9VjkzRMtLO/s400/IMG_4767.JPG" width="400" /></a></div>Some veggies boiling - artichokes and parsnips. Some artichokes were blanched then grilled, some were just boiled. The parsnips went into a parsnip mash which I won't claim was my finest moment.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20RW3b5wXC-NoHxBwi8qrvvHK5hw1RmKWK13buFIvS_sPrpdjHzZnH8I-7j48ky874sAFxTyNw3ooav8vzxWHjmFrCpgrOWc1jbT9OhuJzz2R7Er-S-N9dicuyd5QAMpaq_Zh6Y7DNebm/s1600/IMG_4769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi20RW3b5wXC-NoHxBwi8qrvvHK5hw1RmKWK13buFIvS_sPrpdjHzZnH8I-7j48ky874sAFxTyNw3ooav8vzxWHjmFrCpgrOWc1jbT9OhuJzz2R7Er-S-N9dicuyd5QAMpaq_Zh6Y7DNebm/s400/IMG_4769.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Here's the grilled elk. It was really fantastic. The meat has no marbling; it's extremely lean. Yet it was tender and full of flavor, with just a hint of gaminess. It's closer to beef than to venison, and all delicious. You can also see some grilled chicken mushroom to the left. That also came out great. I was afraid it would dry out and turn to cardboard, but the texture held up and it stayed juicy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Qr9vPoni2PyEuSAu3dx2fwECYieGBdHWgEuH8RFSNDE9jNZe4-RZI9YimsGwMQQqiNe63vt6UYb7bYTS3uee0XHN8peFlrr_r7w6wSh-8W8UmOuZZAkwiXx3uVSRgO7C2gVGWecpnt19/s1600/IMG_4775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Qr9vPoni2PyEuSAu3dx2fwECYieGBdHWgEuH8RFSNDE9jNZe4-RZI9YimsGwMQQqiNe63vt6UYb7bYTS3uee0XHN8peFlrr_r7w6wSh-8W8UmOuZZAkwiXx3uVSRgO7C2gVGWecpnt19/s400/IMG_4775.JPG" width="400" /></a></div>You can see more grilled Laetiporus here, nestled among grilled artichokes. I love artichokes, even though these were past their prime and really needed to get used.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__A0TYcS2hMX5-iggbukVEC_1R9Kx30_HpwmWK6pJzvfuxUQmoTcQRos-OZvqRhhFSU7_z-ICP826aPxBAO6FRWknqijleWfMnpaH48GtdyXE4sKQpo7j0MlmXJD8Lxu5-52kZo9kUNgr/s1600/IMG_4777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__A0TYcS2hMX5-iggbukVEC_1R9Kx30_HpwmWK6pJzvfuxUQmoTcQRos-OZvqRhhFSU7_z-ICP826aPxBAO6FRWknqijleWfMnpaH48GtdyXE4sKQpo7j0MlmXJD8Lxu5-52kZo9kUNgr/s400/IMG_4777.JPG" width="400" /></a></div>And the whole spread, with mushrooms and melted butter for good measure.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUjDI1U7rIcdTj__BieEriRtZ6Jgb-D9scU32Z7dRcbOdDEcbCMcpZ2vtzQfwC94tmNKYtByQQwDrmeSsUyyV5qGtqopvY1wJPS0QIcS0qOmOxsKiNsfUP3YeirEv42TNo2Kjm2XItC62/s1600/IMG_4772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUjDI1U7rIcdTj__BieEriRtZ6Jgb-D9scU32Z7dRcbOdDEcbCMcpZ2vtzQfwC94tmNKYtByQQwDrmeSsUyyV5qGtqopvY1wJPS0QIcS0qOmOxsKiNsfUP3YeirEv42TNo2Kjm2XItC62/s400/IMG_4772.JPG" width="400" /></a></div>Oh yeah, there was roasted butternut squash and mashed parsnips too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPgAI_aKor1-4fNoqWq-zP3o_T9KpGEYTKL2_9U8TFcq_wYUMDu6ZvCEMF9I-uLzKeSjAqvCpOj6k6vxjpAKfFuGm1bKyKNw6pOx_D7C-JJZOxJ4zuezJRo99IdxPf-lF7RWWPviyCOG5/s1600/IMG_4784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPgAI_aKor1-4fNoqWq-zP3o_T9KpGEYTKL2_9U8TFcq_wYUMDu6ZvCEMF9I-uLzKeSjAqvCpOj6k6vxjpAKfFuGm1bKyKNw6pOx_D7C-JJZOxJ4zuezJRo99IdxPf-lF7RWWPviyCOG5/s400/IMG_4784.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com1tag:blogger.com,1999:blog-1655699907529625298.post-90420855980211973132010-10-12T18:38:00.000-07:002010-10-12T18:38:30.945-07:00Summer mushroomsFall mushrooms are great, but here in Illinois, the summer may be the better season for fungus. Here is a delayed post celebrating chanterelles, lobster mushrooms, milky caps, parasols and more.<br />
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First, the American Parasol Mushroom, or Leucoagaricus americanus. There was a huge patch of these growing in mulch under hedges on the perimeter of a parking lot that covers about half a square block. They fruited pretty much constantly for almost a month. In all, I bet there were nearly 100 pounds of mushroom in that period, of which I picked something like 30 pounds. The flavor is kind of interesting with a sort of sharp, almost off taste. Can't say I love them, but a very pretty mushroom. I had a lot more pictures but these are lost with my old computer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkan1jnJ6c20PIkROfKH4Vza1Yru5lQfp34f_rJU6NcswoQTbq8ZI-p0vDD3SOvurKWKD8HhkDNmQGiXhQrq3SpHJTNqxD_KDpGe_742l7PPiZ595u97aT7ZG1jRi6p-XzyFPXMvRHm5o-/s1600/P6090311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkan1jnJ6c20PIkROfKH4Vza1Yru5lQfp34f_rJU6NcswoQTbq8ZI-p0vDD3SOvurKWKD8HhkDNmQGiXhQrq3SpHJTNqxD_KDpGe_742l7PPiZ595u97aT7ZG1jRi6p-XzyFPXMvRHm5o-/s400/P6090311.JPG" width="400" /></a></div> This specimen is particularly pretty, I think. I dried it, so it's still around. The fat stem is hollow and those openings go all the way through, so the head rests on bowed columns. No cooking pics. I actually sold most of what I picked, but I did make a cream sauce and fried some alone.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" ex="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtyR7-JFjrZBViaV-xIYZmHYAZ4pPlAgfUwaijkSMYWZZDg0fG5zngzoQ7pvJOX6UWrSSe1XApeZkQe0YfbmDIlkTgcmtW3xWs8qLGDJZeRgu38m-OTXwIKrCahWeM0IT5VvhVS2ss6aK/s400/P6100314.JPG" width="300" /></div> The most prolific hunt of the year came in early August. Together with the chef of Bonsoiree and Chicago's only (to my knowledge) professional forager I picked almost 30 pounds. About half of the haul was chanterelles with the balance split evenly between lobster mushrooms and lactarius hygrophroides. There were also tons of boletes out, including huge specimens, but unfortunately they were pretty much all a bitter bolete species. There were literally more chanterelles than we could pick, not in a small number of discrete patches, but scattered widely throughout the woods. There were also tons of russulas - some of which acted as the hosts for the lobsters and quite a few amanitas. There were literally mushrooms anywhere we looked. It rivaled, but did not quite match, my first mushroom hunt in Santa Fe last summer.<br />
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Here's the group shot.<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizI-83xpvrkBxCkGSkEEkR9a2ZYMVUhsy3fJBLk_hhiaoN-b2CTVro08BlVWjnp6VgmG9n57q_gn6dJLN6zyktF7wJJAk81W7E1p9TlihJPto5R8mtfBtKUCwLXHzOoelYJ2apxRl8-vaT/s400/0808001451a.jpg" width="400" /></div>Here's a lobster and a milky cap on the cutting board.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzich6NW46NXlwKgKWLmvQPxHzm4cYr2FElrWIoslJUJi-2NXzR39brAHpWGrPM88_yg4vR8HLt9CJmnwmTGNUBXdjBt7uJtlaeJGQ3Gw22LlyrfP5C1JYK1sPvtO9l3OR_WEd1CEh04g/s1600/IMG_0103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzich6NW46NXlwKgKWLmvQPxHzm4cYr2FElrWIoslJUJi-2NXzR39brAHpWGrPM88_yg4vR8HLt9CJmnwmTGNUBXdjBt7uJtlaeJGQ3Gw22LlyrfP5C1JYK1sPvtO9l3OR_WEd1CEh04g/s400/IMG_0103.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Some chanterelles in the pan.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CPVg2DTRtqrTVSKIujA6E0X9JU-4i-cgjVBmi_qRgrMC4QJASC2CMvLQCsIYMflXwvDHtdYRDA_HLWaQ6bHs1_ofh_JuwDObWJX4gr_b_4lIOK4PDnB8Pcw-AwA1uhCy-jiiMIvzCNG-/s1600/IMG_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CPVg2DTRtqrTVSKIujA6E0X9JU-4i-cgjVBmi_qRgrMC4QJASC2CMvLQCsIYMflXwvDHtdYRDA_HLWaQ6bHs1_ofh_JuwDObWJX4gr_b_4lIOK4PDnB8Pcw-AwA1uhCy-jiiMIvzCNG-/s400/IMG_0101.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Here's a wild salmon dinner featuring wild mushrooms. On top of the salmon is a failed beurre blanc cum fried shallots (will use my copper pot next time). To the left is a medley of wild mushrooms with chanterelles, milky caps and lobsters. Salad with some goat cheese from Capriole. And roasted potatoes of varying kinds from the farmers market with garlic and shallots.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74o4i7YK-arYA0gxRSBC53qSQCSdqvkjWgLUigH2IK6ebsWQIksjBNpjXMdkTNaNdNsO2GbJcU0zdWsIDpPxsfMwFWSuPivSFDZRN2L076ZE7DPFJURn6Eme47FcDRfDv10QznZ2FN2qd/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74o4i7YK-arYA0gxRSBC53qSQCSdqvkjWgLUigH2IK6ebsWQIksjBNpjXMdkTNaNdNsO2GbJcU0zdWsIDpPxsfMwFWSuPivSFDZRN2L076ZE7DPFJURn6Eme47FcDRfDv10QznZ2FN2qd/s400/IMG_0100.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">The next day - with tons of mushrooms still in the fridge, I made a mushroom sauce with cream, brandy and dried cherries. Same varieties of mushrooms.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKcn_P_fOI1iYROJ2hJu8yzQ3vfmDjIwkj95WFhiTJ3AZ-AR8Qqr077xIJDExvjPdOeA6SHKkKVxZgIcf449sQjt6xV6XtSQJWuDyn-v22l4EhiLMdp9ARZbJOZMrUc8HHnZPX956PAov/s400/IMG_0105.JPG" width="400" /></div><div class="separator" style="clear: both; text-align: center;">This was served over some broiled lamb and plated with a wild mushroom and potato casserole with some delicious cheese which I unfortunately can't remember any details about.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpoFzgK02LwHjftnFIEGTJS2koZ5-AGeEAsi1l0AmKbSOQjwGE-Sv4V64BAsNch1fpqgCueAkp4Yi_xV0HT6cvLQIafL5-YnCzsS8tPE-nkJHIIPcfJwXBBX4MEZQM_-AND6CfATFqbx-/s400/IMG_0107.JPG" width="400" /></div><div class="separator" style="clear: both; text-align: center;">In an effort to use all the mushrooms I also made a couple quiches and some casseroles with leftover filling. Here is one, topped with heirloom tomatoes. I had better pictures and I think the other quiche had a better crust, but oh well. It was delicious.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTrC16s1_7hWFh4UHv7taQx9Gol0Q5EXi-2kQcs3JzknkhELVIEhnARDTEOweQlbPrPhIqJRo54GJDfyk5PCCj7ck5kJqDxtFamt90-M_xwUU6ZvJBNiuYiWs6lYPRWY8zJufpmQdQQIt/s1600/IMG_0109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTrC16s1_7hWFh4UHv7taQx9Gol0Q5EXi-2kQcs3JzknkhELVIEhnARDTEOweQlbPrPhIqJRo54GJDfyk5PCCj7ck5kJqDxtFamt90-M_xwUU6ZvJBNiuYiWs6lYPRWY8zJufpmQdQQIt/s400/IMG_0109.JPG" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-47700090011672665982010-10-08T08:04:00.000-07:002010-10-08T08:04:25.243-07:00Urban OrnithologyOK, I need some help here.<br />
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While biking home from work yesterday, I noticed some green birds hopping around in a couple trees eating hard, orange-red berries. I have never seen anything like them in the US - before I noticed that there were 5-6 of them, I thought the first might be a petstore fugitive.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY1iScY8S_1VTya7rFfcyHJueIjd4GwodUBe1xU24nSICenv7RmS1uHFFMfTk4mWNcHLcvWuIM0hJEhoc-T7985tMNanC7RkXxhNEobtjoY02DFDHx7IckiG9kK9mhAk422qPt0O1qUwT/s1600/1007001713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY1iScY8S_1VTya7rFfcyHJueIjd4GwodUBe1xU24nSICenv7RmS1uHFFMfTk4mWNcHLcvWuIM0hJEhoc-T7985tMNanC7RkXxhNEobtjoY02DFDHx7IckiG9kK9mhAk422qPt0O1qUwT/s400/1007001713.jpg" width="400" /></a></div>This is a pretty poor quality cellphone picture, but hopefully you can get a sense of what they look like. They have a strong, curved beak and were all green, with no distinctive markings to speak of.<br />
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As I said, there were a number of birds in these two trees, and they were going at the berries pretty enthusiastically. Naturally, they were making some clacking noise, etc. But while I was trying to get some pictures of them I kept hearing a louder, sort of gobbly racket coming from the ground on the other side of the fence. (This was on the perimeter of a hospital parking lot).<br />
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I figured it was just a few of the green birds doing their thing on the ground, but when I went around to get a better position to photograph them, lo and behold, there was a turkey-like bird hopping around. He wasn't too flighty, although he did retreat from my advance when I got closer than eight feet or so.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzjIfSNlXryLqwfLzLEWrirz70b0JO-Tf-yApDzOISOLVAgJHB24Fx61rTehMsTtkE0L_J2ecWjlNndN-SlJv9gWUx4cA2M4h80DOQhNLSA5WLf0y0f4BocHtnCaUIBg3BYGFE2RkXxF9/s1600/1007001717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzjIfSNlXryLqwfLzLEWrirz70b0JO-Tf-yApDzOISOLVAgJHB24Fx61rTehMsTtkE0L_J2ecWjlNndN-SlJv9gWUx4cA2M4h80DOQhNLSA5WLf0y0f4BocHtnCaUIBg3BYGFE2RkXxF9/s400/1007001717.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3aF9tPvXEXgboXl2Haibrl2Oi0oF7Oj0YDYFuzzQxrtcRZI85UD8Rrzk3vYhaHQo-ryTLQ28rTjJVZhr8Vxyge5P37jhyzgqAwb659rloJC3HyIIWvBGY89P8nWMPb9pTJ-gq-rm6Xu6/s1600/1007001717a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3aF9tPvXEXgboXl2Haibrl2Oi0oF7Oj0YDYFuzzQxrtcRZI85UD8Rrzk3vYhaHQo-ryTLQ28rTjJVZhr8Vxyge5P37jhyzgqAwb659rloJC3HyIIWvBGY89P8nWMPb9pTJ-gq-rm6Xu6/s400/1007001717a.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvIUHWT6KT1_HYV3A0wojEPePbVnlanamHkm_HLZEh99Y4cdPS4cWY2HHWLPjY6f2rcKCgc8kPODJnU8TPUEfgxwiC7IMQ856MbSNdF58vDviT0q-LaeFDYuayUxRoHNW0WUEn7sQkOsA/s1600/1007001718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvIUHWT6KT1_HYV3A0wojEPePbVnlanamHkm_HLZEh99Y4cdPS4cWY2HHWLPjY6f2rcKCgc8kPODJnU8TPUEfgxwiC7IMQ856MbSNdF58vDviT0q-LaeFDYuayUxRoHNW0WUEn7sQkOsA/s400/1007001718.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;">Unfortunately, the pictures aren't great, but you can see what he looks like.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Who has an idea of what these birds are? </div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com1tag:blogger.com,1999:blog-1655699907529625298.post-88508919178013788602010-10-04T21:03:00.000-07:002010-10-04T21:03:52.517-07:00All that the rain promises and more...Is the title of David Arora's "<a href="http://www.amazon.com/All-That-Rain-Promises-More/dp/0898153883/ref=sr_1_fkmr0_1?ie=UTF8&qid=1286249580&sr=1-1-fkmr0">hip pocket guide to Western mushrooms</a>," a title which proved portentous for my copy, destroyed by flood two months ago. No matter, King Boletus lives on, and fall's bounty has arrived.<br />
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We have had a dry spell here in Chicago, but the wily Hen of the Woods is springing from its oaky home nonetheless. Throw in an odd giant puffball and you have a pretty good hunt.<br />
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The puffball's skin is really convenient.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpmzIW9vsR3pXGwLGSNQq_JpEcmNfuCr8Y720VDtm6rDRBV8fl3efWKe7Z4psHRLzivNlhuEoFNBAua7PRrFkkOW5KP5GJifDPn1FGABt7YxwL_PUdnnBe9S9kgEk-F0I8pwk5C52CqBw/s400/IMG_4750.JPG" width="400" /> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQSxlP_ZjpP1ZVzIqN_-dFw9OrPfPuGZbirikfFu84oYuZ5igCVxig9l1WB8VCj0JYT-_5rsPEIBBCn-IpJpHfQDvRxZCc-OneXaqZELG2hHYygNr8U1DNbtBIBQpXhS-QfECm54TL-M-/s1600/IMG_4751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQSxlP_ZjpP1ZVzIqN_-dFw9OrPfPuGZbirikfFu84oYuZ5igCVxig9l1WB8VCj0JYT-_5rsPEIBBCn-IpJpHfQDvRxZCc-OneXaqZELG2hHYygNr8U1DNbtBIBQpXhS-QfECm54TL-M-/s400/IMG_4751.JPG" width="400" /></a></div>Here's a small maitake aka Hen of the Woods in prime condition. This one would probably have continued to grow for some time. It was just under a pound as it was. We found two more mushrooms that were larger but somewhat past their prime for a total of over 5 pounds of maitakes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVaAk2QUukIJL4s7JEE-vLqeuddKz9-fiNQ_uuPwI9ffEfvjoiKRasRGPMc_hSkuOXgSM_aQXAsmPZVss46iQde55WiBoLos6Y7ynSNmdC_yVLL6BbrmizeNUUMtQpL1ckKtMM4hXd3fh/s1600/IMG_4746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVaAk2QUukIJL4s7JEE-vLqeuddKz9-fiNQ_uuPwI9ffEfvjoiKRasRGPMc_hSkuOXgSM_aQXAsmPZVss46iQde55WiBoLos6Y7ynSNmdC_yVLL6BbrmizeNUUMtQpL1ckKtMM4hXd3fh/s400/IMG_4746.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTF2RFtpTLhL9A1xGSkNe8P_VNO5tpoCjEyfru0hpxNj5uS8nk5VcqJrinrf-6loeCfGArvXU87O-6ndILU7_YiOpDAusrLz8ZiZJn889bKkKoeB8k9UisEv6O9xlXALHpP9XLCDF03_9a/s1600/IMG_4748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTF2RFtpTLhL9A1xGSkNe8P_VNO5tpoCjEyfru0hpxNj5uS8nk5VcqJrinrf-6loeCfGArvXU87O-6ndILU7_YiOpDAusrLz8ZiZJn889bKkKoeB8k9UisEv6O9xlXALHpP9XLCDF03_9a/s400/IMG_4748.JPG" width="400" /></a></div>I sliced the puffball up, dredged in flour, egg and bread crumbs and fried in olive oil. It has a good, mild flavor with a hint of an almost minty taste that I can't quite place. The texture is really cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQIJGs5z5McGG1pU0F988nY1AvdA-g9q1L75R4xoHi2ca4YIMBEmYT7yZO5uTap13n4WRQ2SUesXKIZZJTqSbadSqU6hDakuegxwxsmlss-aqSJg84JZf_ML8LDTwFVFwuM5-PYUEyDW6/s1600/IMG_4754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQIJGs5z5McGG1pU0F988nY1AvdA-g9q1L75R4xoHi2ca4YIMBEmYT7yZO5uTap13n4WRQ2SUesXKIZZJTqSbadSqU6hDakuegxwxsmlss-aqSJg84JZf_ML8LDTwFVFwuM5-PYUEyDW6/s400/IMG_4754.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4tFS4PH5CsSHd403lZ5tTU1D4YqnKxbOYd7SQNiuqYc7U0SdYdEXjN0VLXp3xjyPWtbkaEmbWNQtfxyQSlLxWDcPXwcIEm8V_XDBKSL04uuaZxdSa_uFn1jawFt13hUU4_z9wSiXb2Id/s1600/IMG_4757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4tFS4PH5CsSHd403lZ5tTU1D4YqnKxbOYd7SQNiuqYc7U0SdYdEXjN0VLXp3xjyPWtbkaEmbWNQtfxyQSlLxWDcPXwcIEm8V_XDBKSL04uuaZxdSa_uFn1jawFt13hUU4_z9wSiXb2Id/s400/IMG_4757.JPG" width="400" /></a></div><br />
I sauteed some of the maitakes with shallots and red wine. Ate it on some rye toast with melted cheddar cheese. They need to be cooked for a while, but are wonderfully chewy and delicious. I will try to do something more exciting with the other 4 odd pounds later this week.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKgAYXkYarBQttsmWdv0kc3T4J-GSr2enBHZ20iUkHvj7M8qNmWKzAU5a21vlLostCotxapG7_Ia5YeCdXg_ewLXJ0XTMxugj7a8jfWdnXtvZbvY5KvtfOeEGWs7gF3EHXTAbRCJ8wDJ_/s1600/IMG_4758.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKgAYXkYarBQttsmWdv0kc3T4J-GSr2enBHZ20iUkHvj7M8qNmWKzAU5a21vlLostCotxapG7_Ia5YeCdXg_ewLXJ0XTMxugj7a8jfWdnXtvZbvY5KvtfOeEGWs7gF3EHXTAbRCJ8wDJ_/s400/IMG_4758.JPG" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-90095192531191854972010-08-04T20:45:00.000-07:002010-08-05T10:56:06.872-07:00The Upper PeninsulaMichigan's Upper Peninsula is a spit of land that divides two of the biggest lakes in the world, Superior to the north and Michigan to the south. There was a lot of logging up there when all the forests were being cut down to build up the prairie and Great Plains. In fact, there is an old log slide down an enormous dune in the Pictured Rocks National Lakeshore where I visited. Apparently the dune is even bigger and steeper now than when they used it to load ships with lumber. Meanwhile, the trees have grown back, mostly.<br />
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I don't know what the Yoopers do these days, but the coastline of Lake Superior is spectacular, with white sand beaches, cliffs and rock formations,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3_9fDLHGxKAbmwsfvLXCOBPmmyPy55eudq7OEhHfWjbZIu3k4_ltL1GDHDA4nthD26W4_2EbI7C13whaJ1F1SaTU_XWz1S7Oqwwm-BJ9nkVD9nhzCfWs5F4joBCCudJW-VFG4R6rQWfZ/s1600/IMG_4208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3_9fDLHGxKAbmwsfvLXCOBPmmyPy55eudq7OEhHfWjbZIu3k4_ltL1GDHDA4nthD26W4_2EbI7C13whaJ1F1SaTU_XWz1S7Oqwwm-BJ9nkVD9nhzCfWs5F4joBCCudJW-VFG4R6rQWfZ/s400/IMG_4208.JPG" width="400" /></a></div>enormous dunes,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2EMfXeKEpZYxifmYAV6RO4mE8TtSc2h7xBBlhhcGWx6-B50vN7jKNgHr9V5O6RLm-FfyRCGKa_-ybGdsE_KN9KpMqDPO4doOvACWWu2Jxqi9_oz3U3jJFhVuijzSSFuZC3LdWq8jHRb9/s1600/IMG_4232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2EMfXeKEpZYxifmYAV6RO4mE8TtSc2h7xBBlhhcGWx6-B50vN7jKNgHr9V5O6RLm-FfyRCGKa_-ybGdsE_KN9KpMqDPO4doOvACWWu2Jxqi9_oz3U3jJFhVuijzSSFuZC3LdWq8jHRb9/s400/IMG_4232.JPG" width="400" /></a></div>shoals and sunsets,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaDjHSXyh_tDOl9d0xXRivD8cbJwuuyFDn9yjuBSnxBoVlglK8y56h4Mg8HKy-gx-a2wpB_LzWilR1S0KOcO0qHiLM-z9IVMPAWrMeRLAtbNgLtfG2TjUuwdGgW1Y7EEbwEDwAMtomlh3/s1600/IMG_4249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaDjHSXyh_tDOl9d0xXRivD8cbJwuuyFDn9yjuBSnxBoVlglK8y56h4Mg8HKy-gx-a2wpB_LzWilR1S0KOcO0qHiLM-z9IVMPAWrMeRLAtbNgLtfG2TjUuwdGgW1Y7EEbwEDwAMtomlh3/s400/IMG_4249.JPG" width="400" /></a></div>streams full of minerals,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6X7zx_9DYLM1blcCpGlglyNpCc9brkOsrTC-0tTVMzvlSYmZmMRcG9LLKhQaucrH7PqDdI75ZeQ9bYrblcvyFOyAYrATAVu9UkH1adtVtPrVPgZmeO1sfoZgIdOdvpbpdJ1QA3uN4c0u/s1600/IMG_4222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6X7zx_9DYLM1blcCpGlglyNpCc9brkOsrTC-0tTVMzvlSYmZmMRcG9LLKhQaucrH7PqDdI75ZeQ9bYrblcvyFOyAYrATAVu9UkH1adtVtPrVPgZmeO1sfoZgIdOdvpbpdJ1QA3uN4c0u/s400/IMG_4222.JPG" width="225" /></a></div>forests, and of course, mushrooms.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuhC1B2SDxkGpC_SsksKzU8hkniVergw2mvAGjlienS3NAoLCMYKHRQSk2ZO9XIttOudrGWt0KKm5gzU2RMN3uF1e7YZO3dHX6tNnZVZso8mUi_2c692eWsJG6A6Ek2Lgdw5vZM0_W0no/s1600/IMG_4223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuhC1B2SDxkGpC_SsksKzU8hkniVergw2mvAGjlienS3NAoLCMYKHRQSk2ZO9XIttOudrGWt0KKm5gzU2RMN3uF1e7YZO3dHX6tNnZVZso8mUi_2c692eWsJG6A6Ek2Lgdw5vZM0_W0no/s400/IMG_4223.JPG" width="225" /></a></div>We had roasted weenies with homemade sauerkraut and fire-roasted peppers and zucchini for dinner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW_JYQavt2r39J-AfzhXfbVLgrZDcGsalIHMmKbPnLXJ6aDOCIJloFMFKaLqNz-7eJkd6UZT76TrChEKZwpU2ZGdGoLvXFrm8wOlFEU8Mz4TndhqWMgbskNFpYD3W-YRNixth1P-deORh/s1600/IMG_4255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW_JYQavt2r39J-AfzhXfbVLgrZDcGsalIHMmKbPnLXJ6aDOCIJloFMFKaLqNz-7eJkd6UZT76TrChEKZwpU2ZGdGoLvXFrm8wOlFEU8Mz4TndhqWMgbskNFpYD3W-YRNixth1P-deORh/s400/IMG_4255.JPG" width="400" /></a></div>Pasties are a specialty food up there. They are a Cornish pie filled with potato, rutabaga, onion and meat. Apparently they were the preferred lunch food of Cornish tin miners. The pies supposedly retained heat well enough that the miners held them against their bodies to ward off drafts and were strong enough to survive a fall down a mine shaft. They were also extremely convenient for miners who needed to eat with filthy, even toxic hands. The miner would hold one side of the folded crust. Once he had finished the rest of the pie he discarded the soiled end as an offering to the knockers, resident spirits upon whose goodwill survival in the dangerous mines depended.<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKxWwaa1TdadAPNMAf8W_FKthYvF9ClnkYCjCUT-SmWFb9rKaO5z-vNVcvEIVnzHG1t45_7SZsw-cxWSel2hYJlu2206JWlhwSQYY6xAgLqL-gHrW2jY-RfWVj2WGbgEl8BbBrPYWGOfE/s1600/IMG_4288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKxWwaa1TdadAPNMAf8W_FKthYvF9ClnkYCjCUT-SmWFb9rKaO5z-vNVcvEIVnzHG1t45_7SZsw-cxWSel2hYJlu2206JWlhwSQYY6xAgLqL-gHrW2jY-RfWVj2WGbgEl8BbBrPYWGOfE/s400/IMG_4288.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Also they were tasty. Yum.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdFdYcCtYJH-eXhatViRSjQClJ7QzjYzli6WE_F1MR9xeyWbGPP7KGKsU8WFVS_gH4LYcfLwsZzsbEsQkT2MPG_wLkO28e4WDkX0-C-MN2ySZfXMSLc5GmnSWOumfzMdS9_uKjiFOc1tE/s1600/IMG_4290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdFdYcCtYJH-eXhatViRSjQClJ7QzjYzli6WE_F1MR9xeyWbGPP7KGKsU8WFVS_gH4LYcfLwsZzsbEsQkT2MPG_wLkO28e4WDkX0-C-MN2ySZfXMSLc5GmnSWOumfzMdS9_uKjiFOc1tE/s400/IMG_4290.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The pickings were actually pretty slim for mushrooms, unfortunately, at least the weekend we were there. Amanita muscaria, commonly known as Fly Agaric, was growing in some abundance among the numerous birches, however. I wasn't sure at first whether this is what the large yellow mushrooms below were, since I thought Fly Agarics were red, but a quick consultation informed me that they also come in this orange-yellow tone. Fly Agarics are pretty interesting mushrooms with a very long history stretching back to the misty prehistory of the Central Asian steppe. Some even claim that it represents the Soma described in the Rigveda, one of the central texts of the Hindu tradition.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EyHmp23B2d1Dn2RUJMafwdZkkNJDlLlgrwFyItyR8TBzgPRWBo0mAOA38eIBDl4sisqPxaZ-DFnSVBsamk9jSA2B6s0RdyShsCEyK0_8trxMDQKlTCLdaBwYU9kNbXhYT6tlH_fNCGj8/s1600/IMG_4303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EyHmp23B2d1Dn2RUJMafwdZkkNJDlLlgrwFyItyR8TBzgPRWBo0mAOA38eIBDl4sisqPxaZ-DFnSVBsamk9jSA2B6s0RdyShsCEyK0_8trxMDQKlTCLdaBwYU9kNbXhYT6tlH_fNCGj8/s320/IMG_4303.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One thing that no one advocating for or against the consumption of this mushroom mentioned that it is a high-quality edible - large, firm, sweet and mushroomy. Not as good as the birch bolete at the bottom of the cutting board, which was really delicious, but still quite good in an omelet. And still interesting a few hours later.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIXQifrDir-1YID746NeRvJn_tvqK68cSQ6LCpO8P2MmnGWI5idxaN5tujcDGA7pRcYDMnbRxynSZGi1bG8HepEgGkZPgQZD751Qu8ima6_p-Nbn63lEX_xMrRwuBppbwq9cN94NtPyqL/s1600/IMG_4338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIXQifrDir-1YID746NeRvJn_tvqK68cSQ6LCpO8P2MmnGWI5idxaN5tujcDGA7pRcYDMnbRxynSZGi1bG8HepEgGkZPgQZD751Qu8ima6_p-Nbn63lEX_xMrRwuBppbwq9cN94NtPyqL/s320/IMG_4338.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-47200032857347267122010-07-27T17:17:00.000-07:002010-07-27T17:19:53.415-07:00Pork Schnitzel with Chanterelle MushroomsLong-delayed post of what I did with most of the chanterelles I found over a month ago. I pickled the rest with sherry vinegar, shallots, mustard and olive oil, but there weren't very many left. I threw some of the pickled ones in with some other sauteed mushrooms though, a couple weeks ago, and despite their small quantity, their flavor came through nicely.<br />
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Anyway, for the bulk of them, I followed <a href="http://www.foodnetwork.com/recipes/pork-schnitzel-with-chanterelle-mushrooms-recipe/index.html">this recipe</a>, with shallots substituted for onion and a little less bacon. Everything tasted good, but I thought the mushroom element was a bit muddy and not my preferred use of chanterelles, which already have a lot going on in terms of flavor. I was pretty excited to see how the bacon, mustard and capers would play into those flavors, but it didn't do that much for me in the end. It's just kind of hard to compete with bacon and cream I think.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhX7xOdBaDfpAr3hj7ixcIob3riUTCIT60x22Cvj5XE_uqKg7VyB0Dmao0gnr61IgAvVPPBtTXtTDgdE-BmvZ_mcSynEJ0tRxTdqVnquVr6PccPkeOO9e-Joy8cL1oCrqJDll_8YmpDVZ/s1600/P5240307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhX7xOdBaDfpAr3hj7ixcIob3riUTCIT60x22Cvj5XE_uqKg7VyB0Dmao0gnr61IgAvVPPBtTXtTDgdE-BmvZ_mcSynEJ0tRxTdqVnquVr6PccPkeOO9e-Joy8cL1oCrqJDll_8YmpDVZ/s400/P5240307.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRvvYGkEomxdnnW4FmrEfZiya2cvXooMWLQRhsb3-JeSTgEeVBdpixr_1yzYGgGYFFACQzpVWYjkZjGFrcpOlzMlbt6RxU9B1x_nh6QtpIoVN6cQQtK03hsoscXUqLqOIy_YOeSe8JrC_/s1600/P5240308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRvvYGkEomxdnnW4FmrEfZiya2cvXooMWLQRhsb3-JeSTgEeVBdpixr_1yzYGgGYFFACQzpVWYjkZjGFrcpOlzMlbt6RxU9B1x_nh6QtpIoVN6cQQtK03hsoscXUqLqOIy_YOeSe8JrC_/s400/P5240308.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8LHoS-iQXWCnx2gGhDfutUf37x-2Rw-1frQ7M3tnvpIhYVAMXc2qm2h78W_BUDgyugzIlxcK_ZxJMJEGAYHGowdIMBZf8dr8b9zA_yw9Y8KPGq3zuCm99P3vHls_w_VKWbYF6eAhKJU1/s1600/P5240322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8LHoS-iQXWCnx2gGhDfutUf37x-2Rw-1frQ7M3tnvpIhYVAMXc2qm2h78W_BUDgyugzIlxcK_ZxJMJEGAYHGowdIMBZf8dr8b9zA_yw9Y8KPGq3zuCm99P3vHls_w_VKWbYF6eAhKJU1/s400/P5240322.JPG" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-1808568366755958692010-07-14T10:54:00.000-07:002010-07-14T10:54:30.058-07:00ScotlandSo a few weeks ago I was in Scotland with the parents - Glasgow, St. Andrews, Edinburgh and some surrounding countryside. Very nice, indeed. The food was incredible. Some of the best seafood I have ever had. I only took a few pictures of the food.<br />
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<div style="text-align: center;">They make a lot of awesome smoked fish in Scotland, this is a smoked haddock and clam chowder that was bomb.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhmCfz73Syt0-QzL-UrFjhk9XwQnaf8U57BNbwcr8OyfCh2FHe_imGfA3JWoFxK8AR8L2n4QOZ1MB4xyIH7TQMZCXEbFqwewhCiB2R0N2ulhoQYEBBLh6Oxjhm4gD252KSyjiqDUtrJju/s1600/scotland+043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhmCfz73Syt0-QzL-UrFjhk9XwQnaf8U57BNbwcr8OyfCh2FHe_imGfA3JWoFxK8AR8L2n4QOZ1MB4xyIH7TQMZCXEbFqwewhCiB2R0N2ulhoQYEBBLh6Oxjhm4gD252KSyjiqDUtrJju/s400/scotland+043.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Haggis with Neeps (Swede) and Tatties (Potatoes)</div><div class="separator" style="clear: both; text-align: center;">Haggis is also great.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpln0_Ytfpovi54tSRrwX9RVWDRKOBTt_ixVPeXuMpk_PUbOTtS82pzgCTlUstjnmYTXNATrVPsZEqfXCOWwrRrZ7gT0HJG_vZtgi1KQsX99c_6CD7AHb9O7zP2cXB_o0wts3EQra8PW_C/s1600/scotland+044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpln0_Ytfpovi54tSRrwX9RVWDRKOBTt_ixVPeXuMpk_PUbOTtS82pzgCTlUstjnmYTXNATrVPsZEqfXCOWwrRrZ7gT0HJG_vZtgi1KQsX99c_6CD7AHb9O7zP2cXB_o0wts3EQra8PW_C/s400/scotland+044.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anstruther is a small fishing village on the North Sea between Edinburgh and St. Andrews. It is notorious for having the U.K.'s best fish and chip shop. We went there. I have yet to go to every chippy in Great Britain but it was damn good. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If only it came with hot sauce.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AWnnKcCyKzTLtH-YmAIZaTwfBVptcINNB2iC4JvEaJ6zrjGgGaupFJquoejqF1R_N2Et0OlTncAIoY43GO5r5zUhFpZYKBbcW8RtQkTq_Nm2-O-wFIU1nsxonFd1fX0-BmMNhL58Z4LZ/s1600/scotland+131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AWnnKcCyKzTLtH-YmAIZaTwfBVptcINNB2iC4JvEaJ6zrjGgGaupFJquoejqF1R_N2Et0OlTncAIoY43GO5r5zUhFpZYKBbcW8RtQkTq_Nm2-O-wFIU1nsxonFd1fX0-BmMNhL58Z4LZ/s400/scotland+131.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Proof</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9N31k9gBJJc7fxwaVpJc7iQ1IASiDRytjCOmglWCwk_Q1cyXwGH1rBwSxAtybQZ1H969St02D7dq4ZMvYdd52GPGs66LCWCAIsaAdZnbXo1vdbiMG01QiUlMkXXwaJS92XbR7Iax-r4Ow/s1600/scotland+135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9N31k9gBJJc7fxwaVpJc7iQ1IASiDRytjCOmglWCwk_Q1cyXwGH1rBwSxAtybQZ1H969St02D7dq4ZMvYdd52GPGs66LCWCAIsaAdZnbXo1vdbiMG01QiUlMkXXwaJS92XbR7Iax-r4Ow/s400/scotland+135.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Bonus: We actually did not eat any of this, but it was a good picture from Edinburgh. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTicBd5v9XziLjSJ6cRNLnYGiDRsWmiut38_L0nlq6m1_9R2n8I-VN4k43j2-UlB89v2WHkEf3iqi8zFZHDXGEveh7LfCzT3FKm2XbXcP2Ad4GAmf-XaVDuJtJT5HyLy0sbrzOJVVbgER8/s1600/scotland+099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTicBd5v9XziLjSJ6cRNLnYGiDRsWmiut38_L0nlq6m1_9R2n8I-VN4k43j2-UlB89v2WHkEf3iqi8zFZHDXGEveh7LfCzT3FKm2XbXcP2Ad4GAmf-XaVDuJtJT5HyLy0sbrzOJVVbgER8/s400/scotland+099.jpg" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-82223087592176048912010-07-05T20:22:00.000-07:002010-07-05T20:23:25.821-07:00Pork and veal hot dog on a pretzel roll with sauerkraut and mustardHere's my sauerkraut in action, with a pork and veal hot dog from <a href="http://www.yelp.com/biz/genes-sausage-shop-and-delicatessen-chicago-2">Gene's sausage shop,</a> a toasted pretzel roll from the same, and some Maille whole grain mustard. Worthy of five pictures. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YihfZZSqPmMKKK9XXACnw3od_g0CpAv74ct1WEVmt9t5VivN-VAuLTJEXztpcD1zI6rcj_ar7V4ledhE2JVBuwpj6zlQ-l6p_KYen2roJVr55yY0Sq1Y87Z62Kl_E00xBujSQVIGIuAW/s1600/P5310338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YihfZZSqPmMKKK9XXACnw3od_g0CpAv74ct1WEVmt9t5VivN-VAuLTJEXztpcD1zI6rcj_ar7V4ledhE2JVBuwpj6zlQ-l6p_KYen2roJVr55yY0Sq1Y87Z62Kl_E00xBujSQVIGIuAW/s400/P5310338.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_Ui-5S4iCvUzzz15oERbBPm2x9wcicv3P6-k8B6xHJRQ5wQZr0Zyceo811G_uoYHmZXAKK4PDn0e7n4Yj7IyoTapimRbwABJ43TNyk30GafrCZ2LEd55BL9g8pxDQ8xZFuhSbk6j8YBv/s1600/P5310342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_Ui-5S4iCvUzzz15oERbBPm2x9wcicv3P6-k8B6xHJRQ5wQZr0Zyceo811G_uoYHmZXAKK4PDn0e7n4Yj7IyoTapimRbwABJ43TNyk30GafrCZ2LEd55BL9g8pxDQ8xZFuhSbk6j8YBv/s320/P5310342.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_cXJzoTPGwPB1Edkb6J97Ig1mYwhP4UO9to9MnS5ZUUBQnVBDWlgkPY7aiRuOLMFvKSd3cBSvQVN67hJAWFf1i6VzgsXi-bZF13WSzKR2w8LwBm0e4Ljk2e69Wvb4_2U8k_ZnAkB9nBM/s1600/P5310339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_cXJzoTPGwPB1Edkb6J97Ig1mYwhP4UO9to9MnS5ZUUBQnVBDWlgkPY7aiRuOLMFvKSd3cBSvQVN67hJAWFf1i6VzgsXi-bZF13WSzKR2w8LwBm0e4Ljk2e69Wvb4_2U8k_ZnAkB9nBM/s320/P5310339.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTM9gQEJGyyR0R2RIpcDPfdZIpYOPz2QvMknVOEijy9I_MkGqPoWMWu0wxfqCfGBqo4fEFossIL9hBFixJZavODD5eJxYsAhloGReHo0yiHX4i5lL-ZMl2VgCRKlCS5ZTjNzsMksozKM3/s1600/P5310340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTM9gQEJGyyR0R2RIpcDPfdZIpYOPz2QvMknVOEijy9I_MkGqPoWMWu0wxfqCfGBqo4fEFossIL9hBFixJZavODD5eJxYsAhloGReHo0yiHX4i5lL-ZMl2VgCRKlCS5ZTjNzsMksozKM3/s320/P5310340.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNLo1koU_aYKQUPddJ0vUJiABV9Cmghqqxql6V6XcKuvww2H1f1RfOfPMcuSlTO6HRYc5TknmGIbqmGlgzBd98URIHxDSmOAq6rvRMQ25doGiZnIEwLqHk6HyEOQ114b6j_jxxaLM8Yjd/s1600/P5310341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNLo1koU_aYKQUPddJ0vUJiABV9Cmghqqxql6V6XcKuvww2H1f1RfOfPMcuSlTO6HRYc5TknmGIbqmGlgzBd98URIHxDSmOAq6rvRMQ25doGiZnIEwLqHk6HyEOQ114b6j_jxxaLM8Yjd/s320/P5310341.JPG" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0tag:blogger.com,1999:blog-1655699907529625298.post-51219981784493512392010-07-05T19:58:00.000-07:002010-07-05T20:00:47.340-07:00Baked EggsI love baked eggs. They are really simple to make. And they are a particularly good option when you have half a gallon of cream. The basic ingredients are eggs, butter, cream, a bain-marie and ramekins. Plus anything else you want to throw in and if you don't have ramekins, like me, then some other appropriate vessel.<br />
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For the first round of eggs, about two weeks ago, I used a pyrex bowl, which worked satisfactorily, but failed to cook the eggs evenly. This weekend, I used a muffin tin, which actually worked quite well.<br />
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The first time I made use of some picnic leftovers: namely, chorizo and <a href="http://www.culturecheesemag.com/big-eds">Big Ed's</a> cheese, a firm, washed-rind, raw cow's milk cheese from Wisconsin. I also threw in some basil and parmesan, in addition to the requisite butter and cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb1pWt8LGqUXFjmr-IxSc1xwl828fvPWbGFVh2mM1h0CJgMoK_tR7xzWQ0cnvwaIC_n2DaZqH6my3r4K_-RtsusfOGGqHSQTVE6NjuC_VslINVkFdXtFn0MrOGqJg7Ekd2DjzkcTjhyphenhypheneE/s1600/IMG_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb1pWt8LGqUXFjmr-IxSc1xwl828fvPWbGFVh2mM1h0CJgMoK_tR7xzWQ0cnvwaIC_n2DaZqH6my3r4K_-RtsusfOGGqHSQTVE6NjuC_VslINVkFdXtFn0MrOGqJg7Ekd2DjzkcTjhyphenhypheneE/s400/IMG_0051.JPG" width="372" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To make:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>You need 4 eggs, 6 tablespoons of cream, a small knob of butter, some sliced chorizo, Big Ed's or substitute cheese, basil, parmesan, salt and pepper.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Smear butter around the bottom and sides of the cooking vessel.<br />
Grate parmesan over it.<br />
Throw in some chorizo and basil. I used whole slices of chorizo, but I would probably cut them up more next time.<br />
Pour in about 3 tablespoons of heavy cream.<br />
Break in four eggs.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add grated cheese.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add salt and pepper to taste and more parmesan and basil.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the remaining cream.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook in a bain-marie in a 350 degree oven.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvLOxfmsOr4IcWzKYhsUQuysd-3mLtNvlkOcT7O-r1_Yah9cIiOV5IoaKCED-Oz_UPo24glrlw2KloTg3ScHpw6OsmdBKN5jTG9MujizYifPpXL63PyBp8TJEzCfthtauctLnhlfa600q/s1600/IMG_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvLOxfmsOr4IcWzKYhsUQuysd-3mLtNvlkOcT7O-r1_Yah9cIiOV5IoaKCED-Oz_UPo24glrlw2KloTg3ScHpw6OsmdBKN5jTG9MujizYifPpXL63PyBp8TJEzCfthtauctLnhlfa600q/s400/IMG_0054.JPG" width="400" /></a></div>I used a larger pyrex bowl for the bain-marie.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSD9hAI9TiZkRQd1_rWGIk27j4Ga27BYvGYbOJBblEkmQ9Lm4rubcmOpuuVFq4PlWLXz8HlAlFSMXw5nGr_73nVzc6Tf-Cjx_S9Bz01LrBc_MglZUrfjoOTyjlTJhqdvfd2OCvVZzYpWy/s1600/IMG_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSD9hAI9TiZkRQd1_rWGIk27j4Ga27BYvGYbOJBblEkmQ9Lm4rubcmOpuuVFq4PlWLXz8HlAlFSMXw5nGr_73nVzc6Tf-Cjx_S9Bz01LrBc_MglZUrfjoOTyjlTJhqdvfd2OCvVZzYpWy/s400/IMG_0058.JPG" width="300" /></a></div>Served with crusty bread and lettuce dressed with a mustard vinaigrette.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4xYwNp36d7C2vvy5cGF3a18zyZQiFzL5uKBoFnX3M0tZbMFQTZaEGPbPbepGfXaoX1Ka9_TVLXuG1DjSGI7wg22Y8LTRzYaES22s_2oGoHtZUaw6iQMqMI_bS1oMNm49zGrsWZDCsM5V/s1600/IMG_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4xYwNp36d7C2vvy5cGF3a18zyZQiFzL5uKBoFnX3M0tZbMFQTZaEGPbPbepGfXaoX1Ka9_TVLXuG1DjSGI7wg22Y8LTRzYaES22s_2oGoHtZUaw6iQMqMI_bS1oMNm49zGrsWZDCsM5V/s400/IMG_0061.JPG" width="400" /></a></div>The chorizo eggs were pretty delicious, but it took about half an hour in the oven, one of the yolks was slightly overcooked, and the center was a little runny. I would really like to get some ramekins, but in the meantime, I figured that a muffin tin would serve my purpose.<br />
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These eggs were made with bacon and a homemade pesto.<br />
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I didn't measure things out, but the procedure is basically the same: smear butter, grate parmesan, add pesto and some bacon, add cream, add egg, add salt, more bacon, parmesan and cream. Bake in a bain-marie at 350 degrees.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LZlGQOvZ0ri1GlQqLokgnkpP8PF9XbNiSOVGszSuk4D6C6cCfCC1NyqZr8BbCs3fZjN2SULM4s_G4U3DlkXvsYEQ-AyvbFqtftWlzII4g7SLxgV7mUeEL0nIQyGYA3DDf4jvAjmbV2Od/s1600/P5300326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LZlGQOvZ0ri1GlQqLokgnkpP8PF9XbNiSOVGszSuk4D6C6cCfCC1NyqZr8BbCs3fZjN2SULM4s_G4U3DlkXvsYEQ-AyvbFqtftWlzII4g7SLxgV7mUeEL0nIQyGYA3DDf4jvAjmbV2Od/s400/P5300326.JPG" width="400" /></a></div> These guys were ready in about 11-12 minutes I think. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFA3PYh_lx9bsOqhIFxvEahzTnXtdwkGH3IRRKylZ7oQVsI-x_71R1LRj058ezgfb07u1xljCL6ShwQiRFgO3GoIkMvePcaBfljd1k97D2bthIBvLkJvmG4gkdMm2WvdYfQeLuHD6dFYU/s1600/P5300332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFA3PYh_lx9bsOqhIFxvEahzTnXtdwkGH3IRRKylZ7oQVsI-x_71R1LRj058ezgfb07u1xljCL6ShwQiRFgO3GoIkMvePcaBfljd1k97D2bthIBvLkJvmG4gkdMm2WvdYfQeLuHD6dFYU/s400/P5300332.JPG" width="400" /></a></div> Beautiful. You can see the pesto underneath and a supplementary dollop on top. I just wish I had had some crusty bread. I had to settle for fried potatoes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaSZrzWDseDALZ9MujFHthJtrx0yOZXSgPQGkTkrDfBmCpY5PmchkMzINqY6NZ2VRczGBddcwhYSamBWpQQknHSKIW3h5vj5F6wd2cqsPJXbB5hHtTaRBsv4OeXvJKdOMSLZ60fLDdI1T/s1600/P5300336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaSZrzWDseDALZ9MujFHthJtrx0yOZXSgPQGkTkrDfBmCpY5PmchkMzINqY6NZ2VRczGBddcwhYSamBWpQQknHSKIW3h5vj5F6wd2cqsPJXbB5hHtTaRBsv4OeXvJKdOMSLZ60fLDdI1T/s400/P5300336.JPG" width="400" /></a></div>Holy Molehttp://www.blogger.com/profile/04153263717180769894noreply@blogger.com0