Tuesday, 11 March 2014
Monday, 10 March 2014
Sunday, 9 March 2014
Naan Sequitur
I suppose you'd call it naan, anyway. I made bread dough (1/4 whole wheat, 3/4 all purpose flour) and kneaded lots of fresh rosemary into it. After a few hours' rise, I flattened it, made it nice and slippery with olive oil, ground some pepper over it and grilled it:


It was good. The grill has hot spots, so there were some burnt spots. Still, there's nothing like that rustic, smoky flavor that bread gets from being made on a fire.
It was good. The grill has hot spots, so there were some burnt spots. Still, there's nothing like that rustic, smoky flavor that bread gets from being made on a fire.
Saturday, 8 March 2014
Thursday, 6 March 2014
Pile o' Cheeks
It was a cruel irony that I was surrounded seafood in such profusion while setting a personal record for being the most miles from my kitchen. I imagine these cheeks would have been good prepared thusly: Pan-seared with a little dollop of chardonnay jelly, next to some asparagus risotto.
Subscribe to:
Posts (Atom)
