May 31, 2012 - 1:50pm
Recent Breads for Lunch, Last Jacaranda Bloom and Desert
Some recent bread made into lunches , the last bloom of the jackaranda and a blueberry, blackberry, chocolate cheese cake.
Sweet Tader Toast with caramelized minneola marmelade
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It's a good thing I'm going to the gym after seeing all that great looking food!
I love that sweet potato bread and the cheesecake looks enticing for sure.
I have a pretty simple bread for me rising on the counter...my KAF order arrived the other day so I had to use some oat flour, sprouted wheat flour and French Style flour. I'm hoping for a nice open crumb....stay tuned.
Yeast water is fermenting so hopefully next week it will be ready for some action.
your yeast water! What kind do you have going? It takes about two weeks to get it perky. The sprouted wheat flour sounds interesting. I passed on it at Whole Foods because they wanted an arm and a leg for it. Just another thing to make at home I guess :-)
I have a little more sane, multi-grain seeded bread, with no sprouts or scald this time , sitting in my 6 sided basket for the first example of a Altamura Chacon style bread in history. Will bake it in a couple 3 hours. It was quite a tussle getting it into the basket after making the 6 folds, putting a knotted roll in the center so it didn't look so lonely and then flipping the whole thing upside down into the basket getting it all where it was supposed to be. This might be the strangest bread yet - especially of it sticks, which I'm guessing it will, after the hardship it has aready provided my all feet and no hands apprentice.
Hello Dabrownman:
Wow, and Wow! Your foods are so beautiful . I am speechless.
mantana
It is fun to make a colorful and healthy lunch. Sounds like Thai food to me. We made a red Thai curry mac and cheese the other day that I featured on a lunch plate - just yummy. I'm going to do a green Thai curry (my favorite) bread one of these day too.
I wish my apprentice was a Thai chef so our Thai food would be better! I've got my daughter hooked on Green Thai curry seafood with fish stock, coconut milk, lemon grass (that we grow in a pot in the back yard) with lots of different seafood and veggies. I have to admit it personnaly is my favorite dish to make and eat.
Looks like Ian has his yeast water started. Hope yours does well too.
Happy Baking
I've got a raisin and aPple one cooking. No sign of life yet.
I can't wait to see your bread!
and opening it up to the air at least a couple times a day. Why I don't know. Raisin and apple is a wise choice I think. Like SD you can take it many ways when building levains. The Chacon came out really cool looking on the outside.
Hello dabrownman:
I havn't start the yeast water yet! Too busy promoting my cooking classes. My cooking school is on a "shoe string budget" so I have to do all the advertising myself and it takes a lot of time. Tomorrow I will given out hundredth of fliers at the local church /garage sale type which will attracted thousand of people so it will be all day work!
Seafood Green curry? That sounds very interesting but we have no fresh seafood but frozen here in my small town, I rather not cooking them because of it. I am tempted to make Fettuccine green curry with grilled scallops if I can get a hold of decent scallops.
You are very "bold" with mixing different ethnic foods into American dishes and I am curious. Are you a chef or own a restaurant? Just curious.
I am doing "skinny" Thai salads for the local library function for the special book signing for Healthy style living within 10 days and I am also cleaning my house big time for my interview with a bigger town newspaper within two days. So you can see, I have no time for yeast water(yet) but am very eager to try it.
You lunch looks better than anything we have around here, sigh!
Thanks.
Mantana
cooking school and being Jane of all trades. Thai salads are so festive, beautiful and flavorful they must be fresh - like the fish. No I am not a trained chef although I know many that I worked with over the year in the food business. As a trained artist and architect I have an eye for good design and beautiful things which I try to bring to my cooking. If it looks good it will taste twice as good as it really does :-) I do love all things cooking and baking - especially the eating and enjoy all kinds of foods from around the world and was llucky enough to travel and have it made authentically. One of the things we all share and have in common is very good food made by fine chefs.
That is why no matter where you go in the world, no matter what you will likely find a nice Chinese resturant :-)
Hope your school goes well.
My mouth is watering....YUM!
you got hungry! Your baking makes it hard for me to sleep :-) Your cakes, deserts, gluten free breads and those pretzels are to die for.....