Two days of food

[magid]

Last night, I formed truffles from the third batch of guts, then made about two bags worth of chocolate-dipped crystallized ginger (vegan; I still haven't made it back to Paper and Provisions, so haven't gotten marzipan, so haven't made vegan truffles. Ap ologies to Pheromone...).

On the baking side, I made seven herbed/seasoned flatbreads, mostly for potluck (Note to self: cayenne changes from red to more yellowish when baked. This does *not* make it less spicy.), then started a batch of challah dough b efore bed. This morning, the dough was well-risen, though still cool (my house is not particularly warm overnight), and I put loaves into the oven on time-bake before leaving.

The plan for the afternoon's cooking: steam broccoli, then make potato leek s oup with extra sauteed onions. Roast a pan of root veggies (potatoes, sweet potatoes, carrots) with rosemary, sea salt, black pepper. Make a big (turkey) meatloaf, using bread crumbs from last week's challah. Assemble ice cream sandwiches, using some choc olate soy ice cream and soft chocolate chip cookies (still wonder if the chocolate-peanut butter flavor of soy frozen stuff would've been better). Get all the salad veggies prepped, salad dressing made. Make another batch of (dairy) truffle guts, which wi ll likely finish off the 4.5 lb bar of dark chocolate.
Shabbat begins just after 4. I will likely get home a bit before 2. Plus I still need to get the clutter out of the dining area. No problem. Yeah, right.

[The current menu: challah, wine/grape juice, za'atar for dipping, kalamata humus, potato-leek soup, meatloaf, broccoli, roasted root veggies, green salad with some sort of vinaigrette, ice cream sandwiches, clementines, tea.]

Comments

[magid.livejournal.com]

I don't think I've ever made soda bread. I assume it uses baking soda rather than yeast (hence the name (unless there's some seltzer in there, instead...))? Is it quick to make (Faster than flatbreads?)? Does it work well with nonwheat flour?

If it were just me for dinner, I'd have a lot fewer dishes. Some of that is just laziness, but some is that I want more options for other people, so everyone can have things they're happy with, and a variety of colors and textures in the food, too.

I think I'd eat meat a bit more if it weren't a pain to get to Brookline, and if it didn't cost an arm and a leg for kosher meat. More meat in my diet would still be a lot less than the average USian, though.

I don't think of jam taking *lots* of dishes, just a cutting board and knife, a pot and a spoon. Possibly a measuring cup.
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[queue.livejournal.com]

Yeah, soda bread uses baking soda and buttermilk instead of yeast. It works just fine with soy milk and some other acid in place of the buttermilk. And, yes, it works fine with spelt flour. I made some really good pesto soda bread once (garlic and basil). Hot out of the oven with some butter to spread on it . . . mmmmmmm.

And, yes, it's quicker and easier to make than regular bread, if I remember correctly.

[treacle-well.livejournal.com]

Mmmm. Pesto soda bread sounds very good. What do you use for "acid" in place of the buttermilk?

Hmmm. I've made soda bread before, but I don't recall using buttermilk. Then again, it has been a long time, so I could be not recalling incorrectly.

[queue.livejournal.com]

I forget what acid. Ask me on Sunday, since I hope that I will have made it by then.