Quick Brussels Sprouts Stew with Mashed Potatoes - Brussels sprouts were first blanched before cooked with ground beef, bacon, toasted walnuts in beef broth. Finished with parsley and served over regular mashed potatoes (milk, butter) with nutmeg
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More in the occasional series ‘Stuff on Toast’ i liked the beans so much I made another batch. Served with some home made harissa.
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Massaman Chicken Curry with Potatoes and Peanuts from a ATK recipe - the curry base is formed by blending a mix of guajillo chiles, shallots, ginger, garlic, oil, lime, water, fish sauce, five-spice and cumin until it is a paste. This curry base with coconut milk and chicken broth is used to braise potatoes, chicken thighs, onions and peanuts. Finished with lime zest and cilantro and served over rice
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Lentil and Romaine Soup with Feta Cheese - lentil soup made with green lentils, onions, carrots, garlic, thyme, tomato paste and bay leaf. Chopped romaine lettuce gets added at the end for a few minutes before finishing with some lemon juice, scallions and feta
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Vegetable Fettuccine from Secret Ingredients by Michael Roberts - broccoli, carrots, zucchini, snow peas and pine nuts are sautéed before shallots, garlic, nutmeg and heavy cream are added and reduced for a few minutes. Finished by adding fresh fettuccini and parmesan
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Thai Shrimp Taco - shrimps are briefly cooked in a mixture of coconut cream, minced makrut lime leaves, Thei green curry paste, sugar, Thai chili and minced Thai basil and than cooled down. Served in a corn tortilla with Thai slaw (shredded napa cabbage, Thai chili, Thai basil, cilantro, lime juice, rice vinegar), Thai basil and chili-garlic sauce
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Arabic Chicken & Potatoes from Recipetin’s Delicious Tonight - potatoes and carrots gets mixed with olive oil and sumac as well as chicken thighs in a mix of paprika, garlic, thyme, cumin, sumac,sesame seeds and yoghurt. Everything is than roasted in the oven for 50 minutes.
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Rigatoni with Beef Ragu with Warm Spices from an ATK recipes - bone-in beef short ribs are braised in a mixture of onions, diced tomatoes, red wine, parsley, cinnamon and cloves before diced and mixed with rigatoni. Finished with parmesan
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Seitan Lettuce Tomato! Upton’s Seitan Bacon. Surprisingly good! Gets really crisp! Might have burned it a little. Next time I’ll do it low-med.
Dave’s bread, Trader Joe’s toum/Frenchies mustard on both sides, lettuce, tomato (cracked pepper and pinch of salt on top of tomato).
That toum sauce game changer! Try it
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Chili con Carne - chili made with ground beef, kidney beans, celery, diced tomatoes, onions, garlic, tomato paste, smoked paprika, cumin, cinnamon, parsley and beef broth. Topped with shaved carrots and sour cream and served over rice
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Try Savora if you can find it. I’m in love with this mustard, it’s the French version of French’s mustard but way more delicious (imo)!
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Thai-Inspired Bean Curry - green beans and pinto beans are braised in a mixture of onions, garlic, lemongrass, coriander seeds, fresno chili, tomato paste, cilantro, lime zest, coconut milk and beef broth. Served with forbidden rice and topped with a mango, ginger, cilantro and chili flakes “salsa”
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left over filling piped on top the pasta trim
Goulash-Potato Gratin - mix of beef chuck and pork shoulder gets first braised with bell peppers, onions, rosemary, bay leaves, tomato paste and paprika in beef broth and red wine. Then topped with thinly sliced potatoes and gouda (tasty but turned out to be a bit soupier than planned)
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Fettuccine with Miso Butter, Shiitake, and Spinach from Comfort by Ottolenghi - The base is made by sautéing shallots, shiitake, garlic, white miso, light soy sauce and chinkiang vinegar before emulsifying the sauce with pasta water and butter. Finished by adding the cooked fettuccine and baby spinach and shichimi togarashi
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WTF Potato Salad from Edward Lee’s “Smoke & Pickles” - the salad has potatoes, soy sauce sautéed shiitake mushrooms, sugar snap peas, diced country ham, red and yellow bell peppers, celery, diced hard boiled eggs and cornichons and a dressing made with mayonnaise, sour cream, garlic, lemon juice, sriracha, paprika and cumin. Served with some wiener wuerstchen
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Beautiful crumb! what type of pre-ferment are you using?is it very high hydration
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Looks like a very American take on the Olivier salad! Delicious
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Thanks! First time I’ve come close to what I want. Undercarriage was still a little pale, but I’ll try a higher deck temp next time or a longer bake.
In terms of stats, it’s actually a direct dough! 80% hydration, Caputo Nuvola Super flour (think much of the alveoli are due to that), 2% oil, 2% salt, .35% ADY. I should probably experiment with a biga or poolish.
Did 65% hydration, rested for 30 minutes (kind of an autolyse but the yeast was in) then added in the remaining water. I have a Cuisinart (not spiral mixer with breaker bar) so ended up incorporating the remaining water by hand. Then stretch and folds. It spent about 3 hours at RT with the stretch and folds and bulked up a good bit.
43H cold ferment, then balled after 10 minutes out of the fridge (300g balls), then RT for about 3 hours. Copied a Bonci video for handling/stretching, then put it into a Lloyd’s 10x10 pan and 9 minute bake at 600f below, 575 above.
Bonci and this guy Antilife on Pizzamaking were my guides for all this. Need to see how it responds with more toppings. And I don’t feel great about my handling skills yet.
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