a different brioche recipe

Work has been very busy.  Overwhelming so.  There is not much I can do about that but do each task and go forward.  But things like a cup of tea after work, a pot of tea before work, skateboarding with the family, spinning with a Small Mister in my lap, working on a sweater while watching a video with my Beloved all help.  I find it is the small things that really seem to matter.  The small things get you through.  

Kneading bread is huge, in any form.  Today I made my everyday bread.  Earlier this week I made brioche again.  I like the pastries I can make with it.  The last brioche recipe was not as good as I wished it to be.  It was fussy and dried out quickly.  But the pastries it made were very good, especially if they were moist.  

I decided to try a different recipe I have.  The first time I made it, there was a bit of whole wheat added.  The second time, it was all white flour.  Both were very good.  I was much more pleased with the final out come.  In someways, I liked the one with a touch of whole wheat the best.  The wheat flour was a fine grind from Fairhaven Mills.  I would do that again.  This first batch, I just kept simple.  Simple just said this was a better recipe.  I will make this one again.

brioche

sourdough starter

3/4 cup water

1 cup flour

1/4 cup water

6 eggs

6 tablespoons sugar

1 1/2 cups butter

1 tablespoon salt

5 1/2 cups of flour

The night before, mix the starter, 3/4 cup water, and 1 cup flour together in a large bowl.  Cover and let sit in a warm place.  In the morning, this should be very bubbly.  Remove a couple tablespoons of starter for next time.

To the starter, add the water and sugar.  Mix well.  Mix in the eggs.  Mix in the butter.  Mix in 3 cups flour.  Cover and let sit for a couple hours.  It should be bubbly and look like pancake batter.

Mix in the rest of the flour and the salt.  The dough will be very moist.  I beat it hard with my wooden spoon.  You do not wish to add anymore flour if you can help it.  Put the dough in a ziploc bag that has room and let sit in the refrigerator for 24 hours.  Most of the time, I divide it in half and put half in the freezer.

Take the dough out of the refrigerator.  Butter two muffin tins.  You wish 12 large muffins.  Divide the dough into four.  With three of the portions, divide into four each. Roll each portion into a ball and dredge in sugar.  Put into the muffin tin.  With the remaining portion of the dough, divide into 12 portions.  Roll each into a ball, dredge in sugar, and place on top of on of the larger balls.  Let rise for at least 2 hours or until puffy.

Preheat the oven to 350 degrees Fahrenheit.  Back 30 minutes or until golden.

Not perfect looking but tasty.  The sugar on the bottom carmelized a little bit and is quite nice.  Small Mister had to help by touching each ball of dough.  It slowed me down a bit but the smiles were lovely.

candied orange

It has been a quiet evening.  We went and voted.  Ate dinner and watched videos.  I have been avoiding all the election news.  I was tired of it a year ago and I am even more tired of it now.  I am not looking forward to all of the analysis that comes after.

I have a recipe to share that is soooo good.  But there is another bit that you really need to make first.  This is the bit.  Candied orange.  It is really easy.  I did not realize how easy it really was until I did it.  

candied oranges

2 navel oranges or 4 manderin oranges

3 cups of sugar

4 cups of water

Slice the oranges at about 1/4 inch thickness.  In a medium saucepan, mix the sugar and water.  Bring to a boil over high heat.  Add the oranges.  Reduce the heat to a very low and simmer for 2 to 3 hours.  I did three.   The oranges are done when the rind is soft.  The easiest way is to test this is to bite into them but they are VERY hot so be careful.  

Remove from heat.  Cover.  Let cool completely.  They can be made 2 weeks ahead of time and stored in their syrup in the refrigerator.

fig, prosciutto, and duck salad

So that horrible stomach bug I had confirmed that when I eat less sugar and carbohydrates, my arthritis pain is less.  I really like bread and sweets but I have been cutting back.  Less pain is a huge motivator.  It is all about balance but eating more protein and vegetables seems to really help.  

The funny thing is that my Beloved teases me about not eating anything that is green.  I have gotten much better over the years about this one.  A lot of it is due to texture because of boiled vegetables.   I grew up with lots of overboiled vegetables so beans and peas are still very hard for me to eat.  I think it is why I do vegetables roasted so much.  The texture is totally different then boiled.  But when I do not wish to roast vegetables, a salad works.

I was reading Tartellete, a foodie blog, a few weeks back.  She mentioned a duck and fig salad.  I thought that combination sounded really good.  Did I read the recipe?  Another thing I get teased about, of course not!  When I finally got my hands on some figs, I put them together with some duck to make this salad.

fig, prosciutto, and duck salad

Note:  Enough for two with a Small Mister helping to eat mine

salad greens of your choice, I used a mix bag

six figs, stemmed and sliced

about eight slices of prosciutto

olive oil

one duck breast, skin removed

salt

pepper

In a skillet, heat the olive oil over medium heat.  I cut up a bit of the skin and add it to the oil so I get a few crispy bits.  I then freeze the rest of the duck skin and fat for alter rendering.

Add the figs.  Cook about 6 minutes, until the figs start to soften.  Add the prosciutto.  You want a few crispy bits.  Move everything to one side to brown and add the duck breast.  Sprinkle with salt and pepper.  Let cook about four minutes.  Turn.  Salt and pepper.  Just a pinch of each.  Let cook another few minutes.  I like duck on the rare side.

On two large plates, place the greens.  Add the fig and prosciutto mixture.  Take the duck out of the pan, slice, and share between the salads.  We like this with a vinaigrette.

Makes me smile.

a letterpress

Today we had another cookie decorating party.  We had a small turn out because everyone has been busy!  We were lucky to get it done this month.  I even tried a new gluten free cookie recipe but the one person who would have really wanted it has been sick and did not come.  Next time maybe.  Then I can tell you how it worked.  There was a large pot of potato soup and a large basket of rolls.  It made it very good.

I bought myself a letterpress.  My friend Ed found it on craigslist.  He knows what I like.  I went and looked at it and it came home with me.  With more then was in the ad.  I still have bits and pieces to buy to make a print but I am part way there.  I am very quietly excited.  I will be more excited when I have bits and pieces and print something.  

Now, I need that drum carder!  Then my current need for tools is satisfied.

braised white beans with leeks

It was almost 90 degrees here today.  I am so ready for fall.  One way I can tell that is I want more heavy dishes.  My stomach settles best with vegetables and fishes but a bowl of beans sounds wonderful.  I came across a recipe of braised white beans with leeks that sounded wonderful.  I bought some leeks and brought them home.  Then to come find out I did not have all the ingredients!  I improvised and everyone really liked it.  Small Mister could not be fed fast enough.  The Tall Short Person liked the beans a lot.  I always feel that is an accomplishment when she likes something new.  My Beloved ate two bowls.  There is enough for another day as well.  I like this because it means I will not have to cook.  My Beloved will reheat.

braised white beans with leeks

Note:  This is better if you can start it the day before or the morning before you will eat it.

1 pound cannelli beans

2 to 4 tablespoons olive oil

2 leeks, white only, well washed, sliced fine

4 cloves garlic, minced

2 teaspoons thyme

1 teaspoon basil

1 teaspoon oregano

1 teaspoon New Mexico chili powder

2 teaspoons smoke sweet paprika

1 teaspoon salt

1 teaspoon pepper

4 1/2 cups vegetable broth

1 plus cups grated cheese.  I used a mixture. 

Rinse and soak the beans overnight or at least eight hours.  Drain.

Preheat oven to 225 degrees Fahrenheit

In an ovenproof dutch oven, heat the olive oil over medium heat.  Add the leeks.  Let start to become brown.  Add the garlic.  Let brown slightly.  Add all the other ingredients except the cheese.  Cover and let bake for 3 to 3 1/2 hours, or until the beans are soft.  

At this point, you can let the beans cool and reheat later.  Or just go on.

Raise the temperature of the oven to 500 degrees Fahrenheit.  Take the cover off the beans. Sprinkle with the cheese.  I used a mixture and one was goat.  It went very well with these flavors.  Let bake for another 5 minutes.

Serve.  This would be really good with bread but we ate it with corn chips.  Very good that way too.