Tag Archives: toast

Freshly baked beauty…

With a stormy day forecasted today and a very sick other half, I felt the need to stay put…
After playing chauffeur to the doctor, once home I decided to make a loaf of bread, from my favorite ‘bread man’ Paul Hollywood, that I haven’t made in quite some time. This loaf is absolutely gorgeous when baked, but just so simple to prepare…
A combination of bread flour, salt, yeast, olive oil and water was kneaded in my mixer until pulled together and completely incorporated. Once smoothed and slightly elastic, the dough was set to rise in a lightly oiled bowl. The first rise took roughly three hours… After that rise, the dough was ‘knocked back’ and formed into a cylindrical shape. The dough was placed on a sheet tray and covered for a second rise. For this rise, I allowed the dough to nap for another three hours to develop an even stronger flavor.
Upon completion of its second rise, a spritz of water, dusting of flour and four deep slashes prepared this beautiful ‘bloomer’ for its bake. The scent of fresh bread baking wafted throughout the house and made the urge for a warm slice inevitable! As soon as baking finished off, a crusty golden and luxurious loaf emerged, and so did a slice to make certain it was as delightful as I expected…
Tonight this enticing bloomer will get a nice toast and slather of Nutella for some naughty goodness!

at a low simmer…
-R

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sourpuss…

I’ve been called sweet, but this afternoon a bit of my sour side came shining through. I had a craving for a smooth lime custard so I decided to grab a few beautiful limes and make it happen.
Lime juice, some zest, eggs, butter, a pinch of salt and some sugar were combined in the mixer. Once mixed, it was onto the stove to cook and thicken… After thickening nicely, it was off to chill and set up… This will eventually turn into a luxurious and silky pie at some point this weekend! I’m looking forward to that tangy and sweet filling, complimented by a fluffy cloud-like topping and crunchy base, but for now it is going to be delightful on some toasted bread with some tea.

at a low simmer…
-R

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Variety is the spice of… well in this case dinner!

Tonight was a nod to Spain… Tapas to be exact! It’s a great way to experience a number of small edibles as a ‘main course’ without creating one specific meal. I love doing a tapas dinner and the funny thing is, it usually takes less time [and prep work] than a typical dinner.
The tapas menu tonight consisted of grilled bread brushed with olive oil and rubbed with garlic. To top off this ‘toast’ was a rich and slightly gamey Spanish cured meat with slow roasted plum tomatoes rested gently on top. For the tomatoes, four plum tomatoes were halved and seeded, drizzled with truffle oil, minced garlic, salt and a light splash of syrupy aged balsamic vinegar. Roasted on 250* for almost two hours and the sweetness and caramelized flavors all came out!
The second tapas consisted of rock shrimp cooked in a garlic infused olive oil with crushed red pepper for heat! I used my cazuela to cook, as well as serve these gorgeous little babies… The cazuela also served wonderfully as a vessel for dipping excess bread into the garlicky, oily goodness! To accompany this amazing meal… an incredible albarino to wash everything down.
You don’t need to take a trip to a restaurant or even a foreign land to experience such wonderful delights… just a trip to your local specialty food market and your very own kitchen…

at a low simmer…
-R

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