Posty Mc-What?
Jan. 28th, 2007 07:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterTime for Today in Food, because I cook'd a lot.
Cook'd Thing One: Crumpets.
I christened one of my latest purchases, a cast-iron griddle, with crumpet batter this morning. I imagined that crumpet batter would resemble pancake batter. However, my crumpet batter was rather thick and glutinous, and thus the crumpets I made were blob-like affairs. That said, I think they will be delicious, but I won't know untilI try them tomorrow morning. They definitely smelled good.
Cook'd Thing Two: Brioche.
As mentioned previously, I made brioche dough yesterday. Per the instructions, I put it in the refrigerator overnight and then took it out this afternoon for the bane of my existence, Ill-Fated-Rise-Number-Two. Nothing much happened, although a little something did, and eventually I got tired of waiting, so I brushed the loaves with egg and put them in the oven. They appear to be doing some rising in the oven, which bodes better than last week's bread. In any case, they have a hell of a lot more butter in them, so they'd better taste damn good. Now I'll just have to keep myself from eating all of it so there's some left for sandwiches.
Cook'd Thing Three: Frittata (or as F&W is calling it, Yukon Gold Potato, Leek, and Fromage Blanc Frittata)
February's issue of Food and Wine has a section in it on how to eat like a locavore--that's someone who only eats foods produced within a 100-mile radius of wherever he or she lives. I'm liking some of the recent food trends that F&W is picking up on--they had an issue a few months back where they spoke with a number of different people about how they define "eating well," and they included Michael Pollan (author of The Omnivore's Dilemma) in the interviews.
Well, whatever the hell the movement is called (locavorism, slow food), I like the idea of trying to eat locally produced foods. I'm not sure how well I have succeeded with regards to local food with this frittata, but it was neat to try because I've never cooked with leeks before and I've never made a frittata before either. And the outcome was pretty delicious.
Cook'd Thing One: Crumpets.
I christened one of my latest purchases, a cast-iron griddle, with crumpet batter this morning. I imagined that crumpet batter would resemble pancake batter. However, my crumpet batter was rather thick and glutinous, and thus the crumpets I made were blob-like affairs. That said, I think they will be delicious, but I won't know untilI try them tomorrow morning. They definitely smelled good.
Cook'd Thing Two: Brioche.
As mentioned previously, I made brioche dough yesterday. Per the instructions, I put it in the refrigerator overnight and then took it out this afternoon for the bane of my existence, Ill-Fated-Rise-Number-Two. Nothing much happened, although a little something did, and eventually I got tired of waiting, so I brushed the loaves with egg and put them in the oven. They appear to be doing some rising in the oven, which bodes better than last week's bread. In any case, they have a hell of a lot more butter in them, so they'd better taste damn good. Now I'll just have to keep myself from eating all of it so there's some left for sandwiches.
Cook'd Thing Three: Frittata (or as F&W is calling it, Yukon Gold Potato, Leek, and Fromage Blanc Frittata)
February's issue of Food and Wine has a section in it on how to eat like a locavore--that's someone who only eats foods produced within a 100-mile radius of wherever he or she lives. I'm liking some of the recent food trends that F&W is picking up on--they had an issue a few months back where they spoke with a number of different people about how they define "eating well," and they included Michael Pollan (author of The Omnivore's Dilemma) in the interviews.
Well, whatever the hell the movement is called (locavorism, slow food), I like the idea of trying to eat locally produced foods. I'm not sure how well I have succeeded with regards to local food with this frittata, but it was neat to try because I've never cooked with leeks before and I've never made a frittata before either. And the outcome was pretty delicious.
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Date: 2007-01-29 02:57 am (UTC)no subject
Date: 2007-01-31 01:25 am (UTC)no subject
Date: 2007-01-29 05:06 pm (UTC)i don't have a subscription to food and wine, but all their recipes are online now (for the current month, at least). i even have local leeks in the fridge (thanks, pioneer organics!). but no starchy potatoes or fromage blanc.
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Date: 2007-01-31 01:28 am (UTC)I used feta cheese instead of fromage blanc, and the frittata still tasted pretty damn delicious. It did require 10 eggs, though. That's a lot.
I was thinking it might be nice to make a potato, carrot, and leek soup with the remaining leeks, but if you have other ideas for leek-age, I'd love to hear 'em.