Recent Cooking Experiences
Dec. 11th, 2022 12:05 pmLOOK AT MY ADULTING.
Hand pies are actually a lot easier than I remember them being, maybe because I have significantly better medical care now and therefore more spoons. I make them with a yeast dough from How to Bake Everything that goes with a hand pie recipe I have never actually made. I double the dough recipe, let it rise a good bit longer than called for, and then pull chunks off and stretch them with my hand, which I fold upwards galette-style rather than over sideways like a meat pie. Filling is entirely improvised, but generally uses ground meat of some sort as a base, to which I add various vegetables and spices. It's the one thing I actually can do consistently on my own when I have enough energy to do it and have been reminded that it's okay to move all the stuff to the kitchen table and sit down for the actual assembly part. I made enough that my shelf of the freezer is quite full. Yay for not having to think about what I'm packing in my work lunches for a bit!
I've also made some progress with actually using my cookbooks: trying out The Handmade Loaf, which I have never used. It strikes me that I am significantly more likely to try new cookbooks if they have yeast bread. I'm a varied baker, but it takes me a lot longer to get comfortable with any given not-bread recipe, and I need to make it four or five times close together before I really absorb it. As a consequence, I use fewer of the other types of recipes in my cookbooks, and fewer of the books that don't have any yeast breads at all. There are of course exceptions, like my beloved Wintersweet, but those tend to contain things that are both simple enough to prepare repeatedly and that I like enough to eat a lot-- Wintersweet became a favorite because it's got a cranberry section and I am a cranberry girl.
What bread did I use? Almond Milk Bread. I did elect not to grind my own almond milk using a mortar and pestle, though. (Yes, this is a thing it calls for.) It comes out rather bland and dull-- it's a bread for sandwiches and spreads, not a bread for just eating. Which, fine; I can slice it up and freeze it and use it for cheese toast or grilled cheese or what have you.
I've also elected not to participate in the workplace cookie contest. The odds of my being able to eat any of anyone else's contributions are vanishingly small and I'm choosing to spend my limited spoons on stuff I'm eating. I will bring something simple-- probably more yeast breads-- for the holiday potluck, though, just on the off chance I can actually eat anything anyone else made. (This is not a crowd that will go for my Hypoallergenic Bread, which used to be quite popular at New Year's... but then the people attending that party had many, many food restrictions, and so everyone was delighted with gluten-free, yeast-free, corn-free, nut-free, vegan bread even if it was a bit bland, because it was an excellent substrate for hummus. I thought it was terribly bland but it was entirely gone at the end of the party.)
Hand pies are actually a lot easier than I remember them being, maybe because I have significantly better medical care now and therefore more spoons. I make them with a yeast dough from How to Bake Everything that goes with a hand pie recipe I have never actually made. I double the dough recipe, let it rise a good bit longer than called for, and then pull chunks off and stretch them with my hand, which I fold upwards galette-style rather than over sideways like a meat pie. Filling is entirely improvised, but generally uses ground meat of some sort as a base, to which I add various vegetables and spices. It's the one thing I actually can do consistently on my own when I have enough energy to do it and have been reminded that it's okay to move all the stuff to the kitchen table and sit down for the actual assembly part. I made enough that my shelf of the freezer is quite full. Yay for not having to think about what I'm packing in my work lunches for a bit!
I've also made some progress with actually using my cookbooks: trying out The Handmade Loaf, which I have never used. It strikes me that I am significantly more likely to try new cookbooks if they have yeast bread. I'm a varied baker, but it takes me a lot longer to get comfortable with any given not-bread recipe, and I need to make it four or five times close together before I really absorb it. As a consequence, I use fewer of the other types of recipes in my cookbooks, and fewer of the books that don't have any yeast breads at all. There are of course exceptions, like my beloved Wintersweet, but those tend to contain things that are both simple enough to prepare repeatedly and that I like enough to eat a lot-- Wintersweet became a favorite because it's got a cranberry section and I am a cranberry girl.
What bread did I use? Almond Milk Bread. I did elect not to grind my own almond milk using a mortar and pestle, though. (Yes, this is a thing it calls for.) It comes out rather bland and dull-- it's a bread for sandwiches and spreads, not a bread for just eating. Which, fine; I can slice it up and freeze it and use it for cheese toast or grilled cheese or what have you.
I've also elected not to participate in the workplace cookie contest. The odds of my being able to eat any of anyone else's contributions are vanishingly small and I'm choosing to spend my limited spoons on stuff I'm eating. I will bring something simple-- probably more yeast breads-- for the holiday potluck, though, just on the off chance I can actually eat anything anyone else made. (This is not a crowd that will go for my Hypoallergenic Bread, which used to be quite popular at New Year's... but then the people attending that party had many, many food restrictions, and so everyone was delighted with gluten-free, yeast-free, corn-free, nut-free, vegan bread even if it was a bit bland, because it was an excellent substrate for hummus. I thought it was terribly bland but it was entirely gone at the end of the party.)