In the last couple of months of graduate school, work is ramping up and I’m finding solace in the kitchen.
Some favorites from the last month or so:
I’ve continued to play with Beard on Bread by James Beard, and took another shot at his Home-Style White Bread, but added a few tablespoons of zatar spice, my new favorite thing. It was nice to have some extra seasoning in the bread, and I’ll plan to add at least 3T next time to make an impact.
On a whim, we tried cheesy biscuits for a dinner party and ended up making a substitution for the buttermilk. Though they didn’t really rise, they were delicious and cheesy. We’d definitely try them again without the buttermilk substitution.
Inspired by lovely spring weather, I decided to make a variation of Mark Bittman’s Poblano Custard with peas and parmesan. We didn’t get a good shot of the final result, but it was interesting and tasty. Super easy with only 5 ingredients, and coincidentally kosher for passover. I foresee trying another variation next week.
My latest James Beard Recipe: Buttermilk White Bread. This recipe actually uses whole wheat flour. It make a very large loaf, which is great for sandwiches. I think I’ve finally figured out the water temperature for yeast. Thank goodness.