tart and roll Originally uploaded by dumin. Last night when I returned home from work I was in the mood to bake, but our supplies were limited. I always enjoy the occasions where I can concoct something delicious out of some random items. Last night was such an occasion. The picture didn’t turn out the […]
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Monthly Archives: March 2005Note: I've updated this popover post – find it here! This morning I made popovers for breakfast. They were delicious, airy, and eggy, but they didn't quite 'popover.' Last nite Mindy convinced me that to make a good popover one must have a popover tin (rather than subsituting a muffin tin). I now agree. The […] show 5 comments Well done! I have to say, I have yet to work up the courage to try my hand at popovers, but my mother, who is a very accomplished cook and baker, has yet to make popovers that actually popover, so you’re in very good company. Your popovers look delicious. Thanks Jane! I’m thinking about it, although I must say that every time you make something new it makes me want to try that, as well. These were fantastic. Not to gloat or anything, but I actually get to EAT most of this stuff. Jane, I am hoping to buy a popover pan in the next week so I will do some experimenting and hopefully have more advice for you if you decide to undertake the popovers. Orangette’s piece on onion tarts had been making my mouth water for weeks. Last night I was finally able to try my hand at the lovely creation. Mine did not turn out as well, nor are my pictures as beautiful, but it made a fantastic dinner for my housemates and I look forward to trying […] show 5 comments I just had breakfast, but yer makin’ me hungry. I’ll make one for you sometime. I also want to try a tomato tart soon, so you could get in on that next time you come down to HP if we plan ahead. Gemma, it looks gorgeous! And delicious! Thanks for trying it. I’m glad to see that the puff pastry worked well, and your mustard idea is a great variation. I do something similar for a roasted-tomato tart–I mix a bit of grainy mustard with a bit of creme fraiche and smear that over the crust before layering in roasted tomatoes. Hmmm…speaking of which, I’ll have to write about that tart when summer rolls around! Oh, *blush* I stumbled across your blog while I was doing some online research. Onion tarts are a personal favorite of mine. When done correctly, they are outstanding and delicate and complex! I was eager to use my sourdough starter and too impatient to make a traditional loaf, so I made Rosemary and Almond Sourdough Gems. They are based on the Sourdough Gem recipe from Lon Walters’ The Old West Baking Book. I gleefully noticed this book in a lodge gift shop this summer while on a […] no comments My sourdough starter: Freshly fed and happily active. This is a natural starter. I mixed 1 part unbleached bread flour to 1 part warm water and left it in a warm spot for about a week (after the first 2 days I covered it with clear film). Wild yeasts from the air will start to […] show 4 comments Yes, looks good…and very happy too. Nothing compares to a happy sourdough starter :) Love it! Thanks Melissa. It is a pleasure to have a happy starter. All cooking is a creative process, but watching something actually grow is amazing and quite rewarding. Well? Vito, if you follow the link in my post to the eGullet forums you will find the closest thing to a step-by-step guide to sourdough as I have found. Good luck! If it smells off or it becomes discolored (orange-ish, usually), try to spoon off and discard the bad stuff and refresh the starter. Hopefully the good bacterias will take over again. If this doesn’t work after the first try, it is generally best to throw out the starter and begin again. |
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