Bagel's!

Yesterday, for some reason or another I had the urge to make bagels. So I went to my Peter Reinhart book and proceeded to peruse his recipe. After reading the recipe and his variations I couldn't decide whether I wanted to make a plain old bagel or a cranberry cinnamon bagel. The only logical option was to make 2 batches (Which is only a dozen).

I have found a blog with the whole recipe in detail (Here).

Waiting for a bath.

In the bath (3 liters of water, 1 T baking soda, 1 tsp salt, 1 table cane sugar)

Out of the oven.

I enjoyed this process, more then I thought I would - it was very rewarding, as was my sandwich (Garlic Mayo, mustard, smoked meat, lettuce).

p.s. I did not use Malt barley syrup - honey or sugar would suffice.

Coconut Chai

A little twist on a favourite.

The Recipe

A thumb piece size of ginger chopped

6 cloves (crushed with the side of a knife)

10 cardamom pods (crushed with the side of a knife)

1/2 tsp black peppercorn (or ground - but it may be a little more spicy)

1 6 inch piece of cinnamon (broken into small pieces)

The new addition

1/2 c of toasted coconut

3 tsp orange pekoe (loose leaf, or 3 to 4 bags)

Add all the ingredients into 4 cups of water and simmer in a pot on a stove for 30 minutes (You could leave it longer for stronger flavour). Add the tea and let it simmer for a few more minutes. Then strain everything, transfer back to the pot and add 1 cup of milk. At this point you can take it off the heat, or you can leave it on for a few minutes till it reaches your right temperature. 

I should say, that 1/2 cup of toasted coconut seemed like a lot to me, but I assure you that you will need a least this much. If you want a stronger taste go ahead and add more. I have also thought about adding coconut milk, which I may try in the future. 

V-Day Supper (Pizza)

This was supposed to be a heart - but my the rise of the crust, kind of kiboshed my plans.

Nothing says "I love you" more then pizza! Well in my world anyways.

I was perusing through my previous pizza posts and I soon realized that I no longer make pizza like I used to. My former go to pizza dough recipe has fallen by the wayside, and I am now aware of its shortcomings.

Here's one of the new recipe I use.
I should say that it's loosely based on Peter Reinhart's Napoletana pizza dough recipe.

5 cups unbleached high-gluten, bread, or all-purpose flour

I usually sub in 2 cups of multi-grain bread flour

1 tablespoon coarse kosher salt

1 teaspoon instant yeast

2 cups plus a few extra splashes of water

You could also add in some olive oil (about a 1/4 cup)

Stir the yeast into the water and let it sit for a few minutes till dissolved or until foam develops - then add the water/yeast to the rest of the dry ingredients, which by this point have been stirred all together (I like to use a whisk). Then stir everything together for about 3 minutes till you end up pushing a ball of dough around the bowl. Once it's at this point knead it for about 30 seconds or give it a stretch and fold (I prefer this - here is a quick video if you have no clue what I am talking about - I should also point out that this pizza dough is not going to be nearly as soft/wet as the one in the video). Place in an oiled bowl and put into the fridge overnight (it can be kept like this for a few days).

On pizza day take the dough out of the fridge and cut the dough into smaller balls, depending on the size of pizza you want (I like 4 to 5). Once cut and shaped into little tight balls let the dough warm up, loosely covered on an oiled sheet for 2 hours before using.

At this point in the past I would bring out my rolling pin and start going at this dough with gusto, but I have learned the error of my ways (granted I would still roll if I was making a big pizza). I now stretch the dough using the back of my hands and thumbs. I can't find a good video of that, but basically you want more dough on the outsides of the pizza so you get a good crust.

I used to cook my pizza's at a temp of 350 - 400, but It's only as of recent that I have been brave enough to turn my oven to full blast. I don't think I would be that eager if I was using a normal baking sheet (which can warp and bend when heated to hot), but my pizza stone seems to thrive in the heat.

I don't know what's up with blogger so ignore, the weird spacing and text.

Avocado Tree (2 months later)

Teegan and I went into Toronto yesterday to see some friends. We had a great time. First it was brunch at this fabulous little place called "Frankly". Imagine brunch infused with Indian flavours. I had a chick pea flour crepe with egg, potato, bacon and a hot curry sauce.

Then it was off to see The Bradford-Ewarts, where we had a nice supper - tapas style. Meatballs, fried rice balls (by Nick), Hummas (by Kimmy) and I made a no knead bread and a fennel/arugula and grapefruit salad.

Every time we get to visit them I am secretly eager to see what has become of the avocado tree. Here's a few pics.

Waffles

Waffles are quite a big staple in my life (I am surprised I have never blogged about them). In the past few years they have been made almost on a weekly basis (Well not to much as of recent). I have even managed to pass on the love to my in-laws, which is good for several reasons - one being, I no longer the only one making them.

I have tried all sorts, including pumpkin, chocolate, gingerbread, blueberry etc -  and even though some of these waffles were pretty awesome my favourite is still a classic with a bit of orange zest added in for flavour

Here's the recipe I use:

2 cups flour
1 3/4 cups milk
2 eggs
1/2 cup butter/oil (you can always use less)
4 tsp baking powder
1/2 tsp coarse kosher salt (or 1/4 tsp table salt)
1 T sugar
A slash of vanilla

Optional - the zest of an orange, lime, lemon, grapefruit.

Mix everything together.

Today for a topping, I cut up some apples, strawberries, raspberries, blueberries and cranberries and cooked them with a splash of water in a pot until soft. I added cinnamon and sugar till it was sweet enough for me - then I pureed it.

The whipped cream was basic, but instead of sweetening it with sugar I used maple syrup.

Knead - Not, Coconut Chocolate Bread 2 (Baked on a Stone).

After first rise - in a bowl.

After second rise - ready for the oven.

The finished product

Melted chocolate on the bottom of the bread.

I told you in my last attempt to make this bread that I would try it again on a stone. The bread turned out just as good in my opinion, though slightly different.

I got a better rise out of this bread then the last - but I doubt that had anything to do with the stone.

I used bigger chunks of chocolate, which I didn't like as much - I should have cut them smaller.

I also used sweetened coconut, last time I used unsweetened - which was better.

I baked it on the stone for about 30 minutes (Less then the dutch oven) until it reached an internal temp of 200. If you want the recipe, scroll down a bit!