Foodly thoughts
Oct. 23rd, 2002 12:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI've been looking at more cook books recently, and having the veggie bounty. Lots of thoughts recently of things to try.
On the bread front, there are lots of shapes I've not tried, even if I don't go overboard with bread s culpture and make a mermaid or a lion. I think I do need to get some scary sharp implement for slashing bread dough, though; that will give me a lot more flexibility with shaping loaves.
I haven't played much with bread glazes, and I've been rather bori ng with flours recently, too. Ooh, and seed and herb additions are other potentially fruitful areas (as it were).
Another area for experimentation is the liquids I use, other than water. This can have the added bonus of making it not-bread for bracha purposes (I suppose this shouldn't be a bonus, but I am lazy; not doing the full grace is faster.). I've used ginger tea and Bengal spice tea; I should investigate other flavors. Also fruit juices, including tomato juice (tomato juice, fresh basil, bits of sun-dried tomato in the bread, and make a sandwich with fresh goat cheese and more basil. yum.). I tend to avoid using dairy milk (there are halachic issues with making dairy bread, not to mention lactose-intolerance and lots of other stuff), but I haven't really investigated how soy or rice milk would work, either. I wonder if the crumb will change in the same ways. Oh, and I could make a chocolate bread with cocoa powder and chocolate soy milk, then use that to make (chocolate)^3 bread pudding (chocolate bread, cocoa powder, chocolate chips)...
Perhaps I shall have to have a "bread and toppings" party.
Thoughts of what to do to the veggies include baking the squash and the beets, sauteeing spinach and beet greens with onions and garlic, steaming the Brussels sprouts. I was thinking about a vegetable soup for the celeriac, salsify, and some carrots and leeks, perhaps with barley or dumplings, though perhaps a black bean soup would do well instead (All of which are happily freezable, though that begs the question of where to fit it in the freezer.). A red sauce with the eggplants would freeze ok, too. The greens... hm. Perhaps I shall bring salad to potluck this week (wherever it is), and gift Arun with the quantities of kale. If I can manage all that this week, I will again have room in the fridge! Hooray!
It feels good to be having food ideas again.
.
On the bread front, there are lots of shapes I've not tried, even if I don't go overboard with bread s culpture and make a mermaid or a lion. I think I do need to get some scary sharp implement for slashing bread dough, though; that will give me a lot more flexibility with shaping loaves.
I haven't played much with bread glazes, and I've been rather bori ng with flours recently, too. Ooh, and seed and herb additions are other potentially fruitful areas (as it were).
Another area for experimentation is the liquids I use, other than water. This can have the added bonus of making it not-bread for bracha purposes (I suppose this shouldn't be a bonus, but I am lazy; not doing the full grace is faster.). I've used ginger tea and Bengal spice tea; I should investigate other flavors. Also fruit juices, including tomato juice (tomato juice, fresh basil, bits of sun-dried tomato in the bread, and make a sandwich with fresh goat cheese and more basil. yum.). I tend to avoid using dairy milk (there are halachic issues with making dairy bread, not to mention lactose-intolerance and lots of other stuff), but I haven't really investigated how soy or rice milk would work, either. I wonder if the crumb will change in the same ways. Oh, and I could make a chocolate bread with cocoa powder and chocolate soy milk, then use that to make (chocolate)^3 bread pudding (chocolate bread, cocoa powder, chocolate chips)...
Perhaps I shall have to have a "bread and toppings" party.
Thoughts of what to do to the veggies include baking the squash and the beets, sauteeing spinach and beet greens with onions and garlic, steaming the Brussels sprouts. I was thinking about a vegetable soup for the celeriac, salsify, and some carrots and leeks, perhaps with barley or dumplings, though perhaps a black bean soup would do well instead (All of which are happily freezable, though that begs the question of where to fit it in the freezer.). A red sauce with the eggplants would freeze ok, too. The greens... hm. Perhaps I shall bring salad to potluck this week (wherever it is), and gift Arun with the quantities of kale. If I can manage all that this week, I will again have room in the fridge! Hooray!
It feels good to be having food ideas again.
.
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no subject
Date: 2002-10-23 06:12 pm (UTC)I have been cooking a lot with Tequila lately, but I actually ran out yesterday. Fajitas are the obvious things to do with it, but I have also made Tequila-lime pizza on occasion.
I wonder if there is any booze that would do well in bread? Whiskey, maybe?
no subject
Date: 2002-10-24 04:18 am (UTC)I'd think that other, hard liquor would mostly bake out, so might be less worth the effort. The perhaps putting in dried fruit plumped in booze would work decently. Or a bit of some liquor designed to highlight the other flavors. Hm. And here I had it worked out that ends of bottles of wine and stuff would go into soups....