Today we celebrated our September birthdays and I brought in a tray of goodies(clockwise from lower left corner: Caprese salad, orange-berry muffins (recipe #257), homemade rolls (recipe #260), apple-cheddar scones (recipe #261), traditional Madelines (recipe #258), and apple-pear chutney(recipe #244).
I meant to make Fresh Fig Ice Cream this week. I went to the farmers’ market cash in hand prepared to buy two baskets of figs after weeks and weeks of buying only one basket. No one was selling figs this week. Next week they said.
Since the strawberries looked gorgeous and tasted just-right sweet, I decided to buy some and make Strawberry Frozen Yogurt instead.
I was organizing my pantry the other day and realized I have a lot of different kinds of flour. This time last year I had zero types of flour. In my pantry today, I have:
- All-purpose flour
- White whole wheat flour
- Bread flour
- Whole wheat pastry flour
- Cake flour
- Rice flour
- Semolina flour
- Almond flour
- Self-rising flour
I also have potato starch, corn starch, and corn meal.
Cookies composed of mostly mix-ins with a little bit of chocolate dough are this week’s Tuesdays with Dorie recipe. The recipe this week was another cookie, Chocolate Chunkers (Page 70, Dorie Greenspan’s Baking : From My Home to Yours).
Four types of chocolate, toased pecans, and dried apricots–how can these not be delicious? Unless, of course, you are my husband. He does not like mix-ins in anything, especially cookies. And the thing about these cookies is they are more mix-in than dough. Because the chunks are so prominent, I busted out my premium chocolate and made sure to toast the pecans.
Today is our 6-year wedding anniversary. As I was preparing this post I realized that ciabatta, or bread in general, is a good metaphor for marriage. Bread is a perfect union of ingredients that come together and create something better than the individual components. Flour, yeast, salt, and water (and in this case a little bit of olive oil) come together and form bread. Not only that, but to create tasty bread with every bit of flavor coaxed out of those simple ingredients you need lots of patience and work. In bread-making, the patience comes in the form of allowing adequate fermentation time and once the dough is formed, allowing time for it to relax. The work is obviously the kneading, but also measuring and weighing the ingredients and creating your mise en place.
I’ve been making Caprese sandwiches, caprese salads all summer long. Looking at the picture above, I’m thinking that perfect union of basil, tomato, and fresh mozzarella is another good metaphor for marriage… 😛
Happy Anniversary, Honey! I love you.