Wednesday, July 29, 2009

Food & Wine Tasting

For my food and wine loving friends in the Columbia area. Join C and I (and the who's who of the Columbia culinary scene, lol) at Terra next month...

Buy tickets here: http://www.brownpapertickets.com/event/76464

Sunday, July 26, 2009

Garlicy Crisps



On more than one occassion (including one just a few weeks ago), C and I ordered an appetizer that included housemade crackers. Each time, the "crackers" were thick and doughy, and pretty disappointing.

Before passing judgement, I decided to try and make some at home. I went with a recipe from one of my favorites - Cindy Pawlcyn. While slightly time consuming, I was very happy with the results. Now, if I can do it, why can't they?? hmmmm.

1 1/2 teaspoons active dried yeast
1 teaspoon sugar
1/3 cup warm water
1/3 cup plus 1 teaspoon cold water
2 cups flour, or more as needed
1 tablespoon unsalted butter, cut up
2 teaspoons kosher salt or sea salt
1 egg
seasoning topping of your choice (CP uses sesame seeds, I went for italian dipping oil seasoning)

1. Combine the yeast, sugar, and warm water in the bowl of a stand mixer fitted with the dough hook. Let rest for 8 to 10 minutes, until foamy. Add the 1/3 cup cold water, then add the flour, butter, and salt. Mix to combine on medium speed until smooth and elastic, pulling the dough down off the hook if necessary. If the dough is sticky, add a little more flour.

2. Gather into a ball, place the dough in an oiled bowl, turn to coat lightly, cover, and set aside in a warm place to rise for 1 to 1 1/2 hours, until doubled in size.



3. Preheat the oven to 350°F (175°C).

4. Roll them out as thinly as possible into 6-inch-wide, 3- or 4-inch-long strips. (I used a pasta roller to make paper-thin sheets).



5. Lay the strips of dough on a nonstick baking sheet or a baking sheet lined with parchment paper. Beat the egg and the 1 teaspoon cold water, and brush the crackers with the egg wash. Sprinkle with salt and seasoning, then score the strips of dough to make triangular shapes (they’ll break apart into individual crackers when they bake).

6. Bake for 5 minutes, flip and bake for 2 more minutes or until golden brown.

Thursday, July 09, 2009

C's BLT+

In case there was any question regarding C's ability to make a sandwich...



Bacon
+ Lettuce
+ Tomato
+ Cheese
+ Egg Over Easy
+ Your Weight in Mayo
==============
C's BLT