This month, I’m saying goodbye to my flexible student work schedule. I’ll still have evenings and weekends to play in the kitchen, but there will be no more kneading bread between homework assignments. At least for now. Perhaps this will lead to more design/work focused posts and Marc-led culinary adventures!
First up: Gougères from The French Laundry cookbook! This was a perfect first recipe with the stand mixer. Some Keller recipes are intimidating, but these were easy and didn’t call for specialty ingredients outside of the cheese. Delicious, fluffy, and cheesy. The next time I make them, I might fill them.
I returned to an old favorite when I had extra fennel in my CSA box: Focaccia from the NYT. I caramelized one entire bulb of fennel (with greens) and a few spring onions until they were very brown and spread it over the top of one of the breads. It was amazing. AMAZING. I also substituted white flour for wheat.
It was then time to come back to Beard. I wanted to experiment with his non-yeast bread recipes, so tried the Baking Powder Biscuits from Beard on Bread. They were fast and easy, although I didn’t experience above average fluffiness or flavor.
Low on ingredients but wanting to make bread, I was happy to find Italian Feather Bread in Beard on Bread. The recipe only calls for water, flour, sugar, yeast, butter, and salt. Optional but beneficial ingredients are egg white (for brushing) and cornmeal (for baking on.) The shaping of the loaf in the rolled up way was something I had never tried. I have included images to illustrate the process.
My technique is sure to improve next time, but overall it turned out well! Highly recommended.
Last, but not least, I made biscotti. I started with this recipe from Come One Come All, but used lemon zest and sliced almonds rather than hazelnuts. I also added a few drops of lemon oil.
They were delicious, although the chocolate dipping part of the recipe didn’t go as planned. I think they don’t use enough chocolate, so I ended up painting half of the biscotti on one side with a spoon, and letting them harden on the rack. Unfortunately, the chocolate never firmed up, so they’re a little messy. I’d definitely make again with a different chocolate glaze.