readsalot: (sakura mixing pancake batter [CCS])
We made no-knead bread for the first time yesterday. It was just as easy as all of the articles said, and just as delicious. Shatteringly crisp crust, chewy middle--I may never buy bread again.

Notes for next time: buy some non-terrycloth kitchen towels for the final rise--I ended up using paper towels and a lot of flour, so some of the flour ended up on the outside of the crust, and the loaf wasn't as pretty as it could have been. Also there was flour everywhere.

For other people who want to try: the necessary ingredients are flour, instant yeast, a kitchen towel as above, and a dutch oven or other 5-qt container with a lid that can survive in a 450 degree oven. Also, you need to be available 12 hours, 3 hours, and 1 hour before you want the bread, though I've also seen articles suggesting that you can speed up the final rise if you want to do this on a work night.

You can see the method that I used at Steamy Kitchen (with bonus pictures of a cute 4-year-old doing the initial assembly), and one that I haven't yet tried with shorter proofing times (but no cute kids) at the kitchn.
readsalot: (yachiru dude)
More cooking this weekend: I made chili black bean sauce tofu with carrots, turnips, mustard greens, and zucchini last night, somewhat adapted from this. It was awesome. I'd never used black bean sauce with chili before, and it was delicious and spicy, and the vegetables all worked very well. I was especially impressed with the turnips, and will have to look for more recipes that use them.

This morning I made aebleskiver, because Richard's mother bought me an aebleskiver pan as a present. They were delicious--fluffy and light and cardamom-y. They're a bit annoying to make, because the pan only makes 7 at a time and that's approximately one serving. We split the first pan's worth, and then each had one batch, which used up the half-recipe that I made. The book suggested that you keep batches warm in the oven while making more, but that seems awkward. It wasn't bad for two people, but I'd hate to try to make them for a crowd.

I started reading The Lightning Thief after seeing a trailer for the movie recently. It's ok so far, though the scenes where Percy is putting up with his awful stepfather were ruined for me by my wondering why on earth his mother ever stayed with someone like that. Perhaps all will be explained later.

I just finished a manga series called Hana Kimi, about a girl who disguises herself as a boy to attend an all-male high school so that she can meet an athlete she hero-worships. It was cute and sweet, and the ending seemed kind of abrupt, though perhaps not to the people who spent 8 years getting there, as opposed to my 5 or 6 months.

Quiet day

Dec. 13th, 2009 10:57 am
readsalot: (sakura mixing pancake batter [CCS])
I am celebrating my birthday by cooking. Right now, ricotta pancakes are almost done, and the lemon curd that I made an hour ago is in the refrigerator, waiting for them. Lemon curd turns out to be very easy--I don't think I'll ever buy any again.

Later today: Not Derby Pie, scallion pancakes, and hot and sour soup.
readsalot: (Default)
I've been meaning to start making notes about cooking, so I can remember which recipes I've tried and what I thought about them. I do my major cooking on weekends, and make enough to have leftovers for at least one more meal, so that I can just reheat things during the week.

skip this if you're not interested in cooking )
readsalot: (chibi rue is adorably curious)
I was going to put this in a comment to [livejournal.com profile] tsuki_no_bara, but then I realized it was getting really long, so I'm going to put it here. I may try to take a picture of this the next time I make it so I can update this entry.

This originally came from a spa cookbook; Heather G. (does anyone know if she's on lj?) made it at one of the group-cooking nights we used to have at her place years ago. I've made it somewhat less healthy by upping the amounts of oil and bread.

You can make this recipe with low-grade tomatoes, but it's best if you make it from really fresh local tomatoes. The difference is astonishing.

ingredients and a rough method )

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