Mix into the egg yolks:
- 2 tsp tahini
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp olive oil
- 1 tsp maple syrup (skip this next time)
- 1/4 tsp chili garlic sauce
- 1/4 tsp smoked paprika
- 1/4 tsp salt
Sprinkle with a little salt and smoked paprika to serve.
Today, I made naan on the grill.
The bread recipe is:
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water
- 2 tsp sugar
- 2 1/2 cup all-purpose flour
- 1/2 c Greek yogurt
- 1 tsp salt
- 1 T oil
The yeast and sugar were placed in the warm water and allowed to sit for ten minutes. All ingredients were combined and kneaded until a soft dough formed. The bowl was covered with a wet cloth and allowed to rise for four hours. Once the dough was ready, I placed a cast iron pan into the grill and set the grill to 600F.
The dough ball was split into four pieces and rolled out into rounds about 1/3″ thick. The rounds were sprinkled with salt and rubbed with additional oil (to keep them from sticking to the pan).
Once the grill and cast iron pan reached 600F, two naan were placed on the pan.
They cooked for 2 minutes on each side. They didn’t bubble and blister like naan is meant to — I think that’s a combination of thickly rolled dough and a temp way under the 900 or so recipes usually specify.
But they were quite tasty! I buttered each one when it came out of the grill, so we had soft, salty naan with our hummus.
I tried making another stuffed crust pizza. I rolled the crust out into a rectangle a few inches larger than the pan. We had picked up a block of mozzarella that’s not the soft, watery fresh mozzarella. We cut it into rectangular prism and lined the inside of the pan rim with cheese. This worked a lot better than shredded cheese. I then folded the excess crust over the cheese and pressed the edge together to seal it up.
Topped with tomato sauce, cheese, and way too much pepperoni. Baked at 550F for about 14 minutes
The crust was cheesy, but it was still too much bread. I’m thinking the crust would be rolled out to the pan size and then cut laterally with a bread lame. Then the crust wouldn’t be doubly thick.
But I’ve also thought it would make sense to add sauce to the cheese inside the crust. But … that’s kind of silly. It’s a pizza roll surrounding a pizza. A lot of effort without any real benefit. Pizza is cheesy and doughy already. I think that’s the end of the stuffed crust experiment. But, if we do it one more time, I’m trying the lame.
Representation in the federal government is not equitable — I’ve talked before about how some Senators and Reps represent a lot more people than others. Citizens United farther eroded the influence individual citizens have on the government. But, this past week, I’m beginning to wonder if corporate influence might not force policies supported by a statistical majority that cannot gain enough of a majority in Congress or the Electoral College to have impact.
Businesses don’t care what a thousand acres of land thing. Generally speaking, a company doesn’t consider 280k people in Wyoming as important as 18.6 million in Cali. So, while both groups of people have one Senator … a company looking at losing 18 million customers is a lot more apt to act than one looking at losing 280k customers. Now, obviously, a company would rather avoid conflict and keep both sets of customers. But … if the majority begins to consider inaction offensive? Corporate influence might force a more equitable position for the national majority.
I made an enriched bread (4c flour, 3/4c milk, 1/4c maple syrup, 1T yeast, 1 double-yolk egg, 1/4c butter, and 1t salt). Let it rise overnight, then rolled it out into a sheet about 1/4″ thick.
Then spread about 1/3c of softened butter across the entire thing.
Sprinkled 1T of cinnamon over it.
Then sprinkled 2/3c of maple sugar over it.
Then rolled it to form a log.
I pressed the seam to seal the log.
Then sliced rounds from the roll.
Each round is placed into an orange shell. They’re going to rise in the fridge overnight, and tomorrow we’ll cook them on the grill. 400F for about 15 minutes.
I made maple sugar for cinnamon rolls — pour a bunch of maple syrup (a pint, in this case) into a pot. Preferably a pot with high walls so the whole thing doesn’t bubble over in a hot, sticky mess. Over medium heat, boil for 15-20 minutes. It’ll foam up a lot, and all of a sudden it will crystalize on top. Pull it off the heat and stir to break up the hardened maple.
We’re in for a drastic temperature drop this week — 70 degrees one day, 27 the next night. We’ve covered our hops before; but, as the plants spread out, they get harder to cover.
This year, we built a quick (temporary) greenhouse over the entire hop bed. Rebar and longer metal poles are pounded into the ground at an angle, and the 1″ PVC that I had for the low tunnel greenhouse is mounted to the poles. A large sheet of greenhouse plastic covers the entire bed, and a lot of bricks are (hopefully) holding it all in place. This should keep our new hops from freezing.
Tonight, Scott grilled up some burgers. I didn’t mix cheddar cheese into the burgers this time, but they still ended up mushy. Not oily and mushy, but still not what I expect a burger to feel like. One thing I’ve read is that you shouldn’t add salt until the burgers are on the grill. Also seems that freezing the ground beef can produce mushy burgers. In both cases, the problem is water being drawn out of the meat. We’ll have to try with not-frozen beef to see if that makes a difference.
This is my mom’s mom’s pineapple upside-down cake recipe — translated from her normal unmeasured recipe and complete with what I’ve always assumed has been a smudge on the paper because cooking at 360 is really odd. It works fine at 350, although I’m sure 360 would work too.
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 can of pineapple rings
- 2 additional tablespoons of butter
- 1 generous cup of brown sugar (and by generous I mean go nuts)
Preheat oven to 360 degrees f. Drain pineapple. Measure 2 cups of pre-sifted flour; sift again with baking powder. Cream butter; gradually add sugar and cream well. Separate eggs. Beat the yolks and blend into the creamed butter mixture. Add the flour and milk alternately into the creamed mixture. Beat the egg whites until soft peaks form. Fold the egg whites and the vanilla into the batter. Melt the remaining butter in cast iron pan; spread the brown sugar over the molten butter. Lay in pineapple rings, and pour the batter over the fruit. Bake for about 45 minutes.
Turn upside-down onto a serving dish before the sugar hardens and scrape out the pan.