"Look into my pies"
Baker Lorraine Elliott has just the thing to bake this Halloween: creepy, vanilla-scented rhubarb "eye pies." A conversation with her friend Nina inspired them:
"I'm so hungry I'm going to eat someone's face off!" she said with madness in her eyes, while kneeling dangerously close to my face.
"How long have you been on this diet?" I asked.
"A day," she said solemnly.
...I offered her a rhubarb tart but alas that wasn't high protein enough. Moral of the story: eat pies even ones with eyes or you could possibly want to eat someone's face off.
Go to her blog, Not Quite Nigella, for the recipe.
(Nag on the Lake)
photo by Not Quite Nigella Read the rest
Last night I made honey whole wheat sourdough pizza crust. It was quite good.
As a kid, there was a pizza place in my hometown that made a deep-dish pizza with a whole wheat crust. It was great, I tried and I couldn't replicate it. Then I substituted honey instead of sugar.
This simple crust is good.
Honey Whole Wheat Sourdough Pizza Dough
1 cup bread flour
1 cup whole wheat flour
½ cup sourdough starter
1 ½ tsp salt
3 tbs honey
1 ½ tbs olive oil
½ cup water
First: Mix ½ cup water, ½ cup starter, oil and the honey. Let sit while you measure out the dry goods and combine them all. Depending on your flour, and your starter, you may need to add a little flour to the mix to get a good consistency. Stop when it feels like the dough that you want to roll out.
Second: Leave it alone, probably covered, for 45-60 minutes. Refrigerate to store or use right away.
Bake at 475F or higher for 20 min, deep-dish. Probably the same for thin crust.
I have been using this dough for the crust of my deep-dish pizza, but you can easily roll it out for super-thin, Neapolitan stuff too.
Unless you do roll it super thin, I doubt this crust is going to get super cracker crisp, as it is sourdough and will retain more chew the longer you let it rise. Read the rest
The Great British Baking Show host Noel Fielding always wears wild shirts, but outdid himself on the "Dairy Week" episode of season 10. At least as transmitted on video, the wavy lines seem to shift like a lenticular print. You can get a brief glimpse in this clip from the beginning of the episode (along with a Nine Inch Nails baking pun), and watch the full episode on Netflix:
Please comment below if you're able to track the shirt down online.
UPDATE: Thanks to FlowOfElectrons, here's the shirt. Read the rest
I gave my mother my treasured 5-quart Lodge deep skillet and lid when I found a lovely antique to restore. I've been using it while visiting with them.
It was no easy thing when I gave my Mom my Lodge chicken pan. I had been using it for ages as my primary skillet and perfected fried chicken in it, as many of my colleagues here at Boing Boing will attest.
I have been instructed that his style skillet be called a chicken ROASTING pan and the lid's stalactite-like points are what makes it a 'self-basting' lid. Evidently 1 roaster size chicken (3-5lbs iirc) will fit in it, and with the lid on the bird will roast up nice and juicy.
I have never done this. I bought it to fry chicken. I learned it was awesome for frying eggs, bacon, pancake and sauteeing things. It became the most used item in my kitchen. Then I started baking in it like a Dutch Oven.
The Lodge ended its daily use, however, when I found a larger Wagner pan at the Goodwill and restored it. I started baking in my dutch oven. It is a bit easier to maneuver. When cast iron sits and isn't used, it needs to be used and this pan was truly special. I tried alternating between it and my Wagner, but the extra space and smoother finish of the Wagner kept it on my stove. It was a little easier to fry bacon and sear steaks and fish in the #9 vs the #8 pan. Read the rest
Last week, police at London's Gatwick Airport turned up a suitcase filled with bags of white powder. Further testing revealed that the pile of evidence was actually vegan cake mix on its way to a restaurant in Brighton.
According to a statement from the British Transport Police, the bags "were soon reunited with the owner, who has promised officers and staff a slice of cake in return."
Read the rest
I bought a bread lame.
A friend of mine is doing all sorts of fancy scoring to his bread. Mine just tastes good.
I will try to make some fancy cuts in some bread soon, it will probably taste the same. This lame is as cheap as I could find, as I do not think they make much difference. I have seen some fancy stuff tho. I think I have had and lost other lames, so I am going cheap.
Premium Hand Crafted Bread Lame Included 5 Blades and Leather Protective Cover via Amazon Read the rest
Sourdough is not the complicated, finicky bread baking technique some folks might like you to believe. Sourdough baking takes very little effort and is mostly an art of patience.
This loaf is an example of what you can achieve by barely paying attention to your starter. I left mine in the fridge for months, and then forgot it on the kitchen counter.
Here is the dough after its first rise, and before I spread it out for folding.
Here is the loaf in its proofing basket. It was VERY wet and took a lot of the flour out of the basket.
Here is the finished second loaf, baked from a starter that had been left on my kitchen counter, unfed, for over a week. Previous to ignoring the starter on my counter, I had left it in my fridge for well over 6 months.
Here are some details on preparation of a basic sourdough loaf. Read the rest
Unlike all the breadcore pals I have baking loaves with hand-ground sorghum and Bolivian yeast strains kept at 75% hydration, I left my sourdough starter on the kitchen counter for a week and didn't bother feeding it.
After another midafternoon phone call from a friend who newly discovered baking as a relaxing and delicious artform asking for recommendations on baking something crisp-but-gooey, I looked at the live starter I keep on my counter. I transplanted it from the sleeping mass of junk a week or so back, baked a few great loaves of bread, and then kinda forgot about it. I had other stuff on my mind. The phone conversation led me to desire bread.
Intending to put up a loaf later in the afternoon, I fed the room temperature but dormant starter. First, I mixed all the hooch back into the starter. I then discarded a cup of starter and added 1/2 cup each of warm water and flour. Then I stirred, covered and gave it 4 hours.
I used the starter to prepare my go-to no-knead loaf of bread, flour and whole wheat. Said dough was permit to rise overnight. Pretty much everything looked like dough normally does on a first rise. I then folded the blob! The dough was pretty wet, I left it to proof in its basket.
I had a hard time deciding when it was ready for the oven. After 90 minutes I could see some large bubbles had formed in the dough, and a poke-with-index-finger test was getting what I thought were correct springing back results, but something looked off. Read the rest
This enameled cast iron dutch oven should last longer than we do.
I use a dutch oven for baking sourdough bread and cooking with my sous vide circulator. It is also wonderful for cassoulet, which I have been challenged to prepare by a young lady this week...
Second or third in-line behind my cast iron skillet, the enameled Dutch oven is one of my most-used kitchen tools.
The lid is only rated to 450F because of the button-style handle on top. Replace it with a stainless one and the whole deal is good to go at 500F.
Vremi Enameled Cast Iron Dutch Oven Pot with Lid - 6 Quart Capacity Deep Large Ovenproof - Red via Amazon Read the rest
The biggest single improvement to my sourdough baking hobby has been using a pre-heated dutch oven. Read the rest
Awesome baking project for Halloween. Read the rest
Konel Bread specializes in bread that depicts animals, cartoon characters, and other fun stuff when it's sliced. Read the rest
Lauren Ko of LOKOKITCHEN in Seattle bakes up pies and tarts that are so creative that fans might feel bad slicing into them. Read the rest
Inspired by the Purple One himself, this cookbook is the work of Cat Food, a "super small, super busy, super tiny bakery" in South East London. Inside its pages you'll find Prince-ly recipes for Purple Rain ombre cakes, Raspberry Beret tarts, Darling Stikki toffee puddings, Most Beautiful Swirl in the World brownies, and more.
The book is available to preorder now for £9.00 from Belly Kids. It's set to ship in March.
I have to wonder though, as cute as this is, how long it will be before the Prince estate shuts it down?
Purple Rain ombre cake
Little Red Velvette cupcakes
Previously: Prince and his purple piano inspired this new Pantone Color
(Nerdist) Read the rest
I love bagels. I wanted to learn to make delicious ones at home. I was surprised at how simple it really is. Read the rest
Instructables member Tye Rannosaurus has baked something special for Halloween, blood-red-on-the-inside and black-as-soot-on-the-outside Brimstone Bread:
Rumor has it, when demons in Hell make this bread, they roll the dough in the deep pits of sulfur and soul dust and cook them in the hot brimstone vents. Unfortunately, as you are mortal and have neither access to soul dust or brimstone vents, I’ve had to make a few adjustments to the recipe for you.
While these rolls aren’t actually “Hell Authentic,” they’re close enough to get the job done.
More of Tye's horrible Halloween recipes can be found at Necro Nom-nom-nomicon. Read the rest