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Food geeking
Jun. 4th, 2003 09:46 amLast night, though not nearly hot enough, was a pizza night. I started the dough for the crust, including some dried basil and garlic powder in with the usual ingredients, and ended up with enough for four irregularly-shaped pizzas. Three of them were essentially the same: brush on olive oil, then a thin layer of basil pesto (without cheese), sprinkle on bits of fresh basil, then a layer of non-oil-packed sundried tomatoes, topped with mozzarella. These were quite good. By the last pizza, I'd run out of pesto, so improvised with some of a defrosted bag of broccoli, cauliflower, and carrots (trying not to use many carrots), some fresh oregano, and mozzarella. Experimental, but not bad. I think the cauliflower would've done better in slightly smaller pieces, and a bit more seasoning would've been good, too.
In between this, I decided to make a dessert bread. I put cocoa powder and ginger powder in the dough, along with some sugar to compensate for the cocoa. Instead of water, I used ginger tea with a fillip of Bengal spice tea. I was a bit worried I'd killed the yeast, when I felt the temperature of the dough, but I got lucky, and it rose beautifully. I rolled out each half the dough, sprinkled chocolate chips and crystallized ginger bits on it, then rolled it up into a log of a loaf, carefully pinching it closed. They were so full of stuff I could hear a squinching sound when I held them... I guessed and baked them for almost an hour at about 325. When I took them out, each had leaked just a bit of filling, but otherwise.... a very good chocolate-ginger experience.
A suggestion of pear with this sounded good, and I had thoughts of perhaps putting in some kind of nut (pecan?) if I do this again, for texture (possibly spiced nuts, coated with cinnamon and ginger?).
If there are leftovers, I might turn it into a chocolate^4 bread pudding...
This morning, I wanted to use up the leftover jasmine rice (It smells so nice, even a couple of days later and just out of the fridge; I will be getting more of this!), and the rest of the defrosted veggies (thanks to the defroster, though I would wish they hadn't been needed). I put the rice in a pie pan, pressed it to the bottom and sides, then cut up the end of the mozzarella and some cheddar. I put that over the bottom; then some fresh oregano; the veggies; sprinkles of white pepper, garlic powder, and onion powder; and poured an egg-soy milk mixture over it all. It baked for an hour into a lovely QLO (quiche-like object).
I also started another batch of truffles, melting the chocolate, then adding cream and kahlua. They won't be ready to form until tomorrow, though.
( other evening sillinesses )
In between this, I decided to make a dessert bread. I put cocoa powder and ginger powder in the dough, along with some sugar to compensate for the cocoa. Instead of water, I used ginger tea with a fillip of Bengal spice tea. I was a bit worried I'd killed the yeast, when I felt the temperature of the dough, but I got lucky, and it rose beautifully. I rolled out each half the dough, sprinkled chocolate chips and crystallized ginger bits on it, then rolled it up into a log of a loaf, carefully pinching it closed. They were so full of stuff I could hear a squinching sound when I held them... I guessed and baked them for almost an hour at about 325. When I took them out, each had leaked just a bit of filling, but otherwise.... a very good chocolate-ginger experience.
A suggestion of pear with this sounded good, and I had thoughts of perhaps putting in some kind of nut (pecan?) if I do this again, for texture (possibly spiced nuts, coated with cinnamon and ginger?).
If there are leftovers, I might turn it into a chocolate^4 bread pudding...
This morning, I wanted to use up the leftover jasmine rice (It smells so nice, even a couple of days later and just out of the fridge; I will be getting more of this!), and the rest of the defrosted veggies (thanks to the defroster, though I would wish they hadn't been needed). I put the rice in a pie pan, pressed it to the bottom and sides, then cut up the end of the mozzarella and some cheddar. I put that over the bottom; then some fresh oregano; the veggies; sprinkles of white pepper, garlic powder, and onion powder; and poured an egg-soy milk mixture over it all. It baked for an hour into a lovely QLO (quiche-like object).
I also started another batch of truffles, melting the chocolate, then adding cream and kahlua. They won't be ready to form until tomorrow, though.
( other evening sillinesses )