Sunday, March 18, 2012

Spring Break 2: Bread-y stuff

So on Thursday I pulled out my beloved The Bread Baker's Apprentice by Peter Reinhart and made some bread. I made a caprese-inspired loaf by putting fresh mozzarella, sundried tomatoes, and basil in Challah dough (I'm sure this is terribly sacrilegious) and pizza.

For the Caprese Bread I made the challah dough per the instructions of Peter Reinhart. To incorporate the filling into the dough, I stretched out the dough like pizza, placed the filling on top, and rolled it up like a log. 

And then I split it into 3 and braided it!

I also made pizza dough (also from Reinhart's book) that I rested in the refrigerator overnight. As toppings for the pizza, I roasted some brussels sprouts and broccolini in a 400 degree oven for 20 minutes, then I turned the oven down to 330 for another 10-20 minutes. For sauce, I blended some canned diced tomatoes and cooked them with onions, garlic, and oregano.

I made 3 pizzas, one with brussels sprouts, broccolini and caramelized onions (not pictured), one with broccolini, copa, and caramelized onions (first), and, at my dad's suggestion, one with chorizo, brussels sprouts, roasted garlic, and an egg in the center (second). The chorizo one was the family favorite!


 And on Pi day (3/14) I visited my friend and we made pie!!! (We did not have enough crust dough to make a complete top crust, so we put a circle on top instead! It is off center on purpose.)

Spring Break 1: Roasted Cauliflower with Indian Style BBQ sauce

Today is the last day of Spring Break. And apparently to me, spring break means time to make delicious foods! (And read A Dance with Dragons)

I started out the break relatively simple: Roasted Cauliflower with Indian style BBQ sauce (based off of this recipe.)
Cauliflower is really pretty.

Roasted cauliflower is really tasty.

I thought the recipe's ingredients for the bbq sauce had way too much ketchup, so I just made something up:
I heated together
  • 1 crushed garlic clove
  • 1 tsp thai red curry paste
  • 1 tsp tamarind paste
  • 2 tsp tomato paste
  • 1 tbsp ground cumin
in some oil to bring out their flavors. Then I added
  • 1/4 ketchup
  • 3 tbsp soy sauce
  • 1 tbsp bbq sauce.
 If I had ginger, I would have added it.

Roasted cauliflower with this sauce is even tastier.

According to Epicurious, someone called roasted cauliflower "veggie candy." I wholeheartedly agree, I could eat this stuff all day.