Thursday, July 9, 2020

Thursday Thoughts

It's really hot here, so we've not been able to enjoy the deck. Good thing we replaced the a/c a few years ago because it would be awful to be without it right now. The poor unit pretty much runs non-stop from the afternoon until after dinner.

Virus numbers are still going up here. The house is my protective bubble and I imagine everything outside the house bubble as infested with spike covered balls hovering the air, waiting to murder me. Today I brought in a package that UPS delivered. It was a padded envelop (a really large one) and after I put it in SP's office, I started stressing out about virus blobs so I washed my hands and then I clorox wiped everything I'd touched and I still felt vulnerable. That's what this pandemic is doing to me. Constant irrational fear and obsessive washing of hands and cleaning. Random body aches & pains. 

I ordered some new bath towels from Kohl's. Turns out, our Kohl's has curb-side pickup. So after he went for his bloodwork, SP picked them up. Right now, since so much of what we usually do is closed and/or indoors and therefore not appealing, new towels are pretty darn exciting!
What We're Eating:


What We're Watching:

  • Money Heist. We are on the fourth season and have 5 more episodes. 

What I'm Reading:

  • Masked Prey from John Sandford, the latest Lucas Davenport novel. Kept me hooked, as always.

Wednesday, July 8, 2020

Seared Brussels Sprouts with Bacon

I think of Brussels sprouts as a fall/winter vegetable. Apparently SP does not since he came home from Costco with a 2 lb bag of them. I've enjoyed the sprouts I've eaten in restaurants but never much liked the ones we make at home. To make me more enthusiastic about eating all the Brussels, he suggested we try the Seared Brussels Sprouts with Bacon from The Food Lab Cookbook.
I agreed (bacon!) but then lost my enthusiasm after I prepped the little monsters. Maybe it was just this bag, but gosh they were huge and it was tough to chop off the bottoms and slice through the middle. That was my job while he cleaned the bathroom. I guess I got the better end of the deal, but prepping these did not make me like them. On the plus side, this recipe is quick & easy. These were good but ultimately, they're still Brussels and just not one of my favorite vegetables. Proof that bacon does not make everything better. SP loves them.

Recipe here: Seared Brussels Sprouts with Bacon

*It's possible we should have par-cooked them since they were large. Next time.

Tuesday, July 7, 2020

Creamy Potato Salad with Herbs

Usually we made a vinegar dressing for potato salad but we both had a craving for creamy potato salad last weekend. My grandma and mom always made creamy potato salad with just mayonnaise for the dressing, but I don't really like that anymore. Fortunately, the latest Food Network Magazine had a creamy potato salad recipe, and the dressing was a mix of mayo, sour cream, and vinegar. That sounded good (plus we had a container of sour cream we needed to use up).
Yum! I like the tang from the sour cream and the hint of vinegar. A bit of vinegar is also drizzled over the potatoes when they're hot. I like both versions, vinegar and creamy, but I think the creamy dressing is especially yummy with the fresh dill. Our dill is growing like crazy and we wanted to use a bunch of it before the heat kills it (as has happened in past years).

Recipe here: Creamy Potato Salad with Herbs

Notes:
*we did not measure our herbs, we just chopped a bunch and sprinkled some in, stirred, then added more, stirred, and repeated until it looked herby enough for us
**we used a 3 lb bag of potatoes, so we scaled up a bit on some the other ingredients/the dressing

Thursday, July 2, 2020

Thursday Thoughts

Today is the first day of a four day holiday weekend for us. We're smoking a pork butt which we will enjoy with homemade macaroni & cheese and some tomatoes with basil.

We have no 4th of July plans. It's going to be way too hot to be comfortable outside and we're not wanting to be inside with other people, not even our family at our/their house. Allegheny County is up to 233 new cases in one day, most ever since this all started, and while it might be mostly younger people going to bars and people going on vacation (which, why? what the heck are you thinking?) all those people could infect people who could infect people and you get the idea. No way are we going to a restaurant, especially after seeing this and this plus social media photos of jam-packed places with people not wearing masks, or wearing them but not over the nose, or worse, wearing them on their chin.

Seriously, people, do better. Do you want this to end? Just wear a mask.

What We're Eating:

  • Grilled Teriyaki Chicken with grilled asparagus & rice
  • Dessert: S'mores Bars

What We're Watching:

  • Money Heist. Really enjoying it. 
  • Our usual cooking shows plus Agents of SHIELD and Perry Mason.

What I'm Reading:

  • Old Scores, a Barker & Llewlyn novel by Will Thomas. It was good. Now I have one left to read. Hopefully we'll be able to request library books soon, but if new coronavirus cases keep rising, probably not anytime soon.
  • Masked Prey by John Sandford. I just started the latest Lucas Davenport.

Tuesday, June 30, 2020

S'mores Bars

I like s'mores a lot but since we do not have a back yard that allows for to fire pits, bonfires, etc. (wood deck, too many trees/woods area close to house/deck), I don't get to roast marshmallows on a stick and then squash them with chocolate between graham crackers. I was excited to see a recipe for indoor S'mores Bars in the most recent issue of Cook's Country.
Layers of graham cracker crust, chocolate bars, marshmallow creme, mini-marshmallows.
Easy to make. I love the roasted mini marshmallows! Browned and gooey and just calling out for me to pluck one or two or more off (but I controlled myself).
These are yummy. Sticky, gooey, marshmallowy.
We'll definitely make these again.

Recipe: S'mores Bars

Thursday, June 25, 2020

Thursday Thoughts

Another week, another Thursday, nothing exciting going on. I know restaurants are open, but with virus numbers rising a bit in the county and people becoming more & more anti-mask, we're not feeling comfortable with another restaurant outing. We're both starting to get a little stir crazy. Frustrated. Bored. Really bored. But then also lacking energy to do something, go somewhere. Because, really, where can we go? We agree nowhere indoors with other people. Outdoor activities like hiking and biking and kayaking are out (wheelchair). We could find a paved path, but in our experience, paved walking paths are always crowded. Much as we enjoy movies, no way are we going in a theater anytime soon (I think they re-open next week?). The Cultural Trust has cancelled/rescheduled next year's fall Broadway shows, so we have no shows in 2020, which is good because indoors/people/virus but also bad because bored, so bored.

At least I have some new library books. And SP got a pellet smoker so we're expanding our culinary horizons (or something like that).

What We're Eating:


What We're Watching:

  • 21 Bridges (movie). This was better than we expected. We enjoyed it a lot.
  • Harriet (movie). This was good, too. It sent us to our tablets to look up Harriet Tubman's biography. What an amazing woman!
  • Perry Mason (HBO). I've never seen the original show, or read the books, so I have no preconceived notions of how it should be. So far, I like this version. I like that it's set in 1932, I like Matthew Rhys as Perry Mason (if you haven't watched The Americans, you should). There are 8 episodes, a new one each Sunday.
  • We started Money Heist (Netflix). I've watched a lot of subtitled shows lately (White Lines, My Brilliant Friend) and this is another one. We've only watched 4 episodes and I think there are 31 total. So far, we are enjoying it.
  • New season of Worst Cooks (Food Network). Poor Alex Guarnaschelli, I don't think she knew what she was getting into, just how bad the cooks would be!

What I'm Reading:
  • Two Nights by Kathy Reichs. This one is not a Temperance Brennan novel so maybe that's why I missed it when it came out in 2017? I liked it, a lot.
  • The Good Killer by Harry Dolan. Maybe because this was a new author (for me) and new characters, I really enjoyed it/couldn't put it down. 

Monday, June 22, 2020

Piccolo Forno

A day after writing that we would not be going out despite entering the Green Phase and restaurants re-opening, we went out to lunch. Gasp! We had rules for this dining out date. We'd only sit outside. In the afternoon. At a non-busy time. In a non-busy area (not on a sidewalk where a lot of people walk or wait for a bus). Wearing masks. At a restaurant we trusted. Final result: A 2 pm reservation to eat outside at Piccolo Forno.

Did we feel safe? Yes, but look at our rules. A lot of places were ruled out because of location, outdoor dining availability, and hours. I am saying I felt safe under this particular set of circumstances!

We were the only customers. Several people walked by our table on the sidewalk, some masked, some not. One person, masked, waited for a bus 6+ feet away from us. Our server wore a mask, correctly (covering nose & mouth), and gloves and tried to stay as far away from the table as possible. There was disposable cutlery. Also, we took a bottle of wine (BYOB) and it was a screw top, so no need for her to handle our wine bottle.

Here's what we ate:
SP had the delicious Lemon Risotto (and added shrimp) that had enough garlic I wouldn't feel safe eating it myself but I did sneak 2 bites and yummy! He liked it a lot. There was squash & kale in it, too. This risotto makes our homemade versions look so sad!
I had Prosciutto, Funghi, Rucola Pizza (crushed tomatoes, fresh mozzarella, mushrooms, prosciutto, arugula, shaved grana padano). Always a delicious pizza.
Dessert? Of course - they have Tiramisu! Light & tasty.

We took some of lunch home and ate it later that night for dinner. We took some of our wine home, too. But no dessert. We managed to finish that while we were there, enjoying being outside on a date.

It was a lovely lunch out with him and it almost felt like "normal." We hadn't been to Piccolo Forno in a while and are happy it's as tasty as ever.

Will we be going out again? I'm not sure. We see a lot of social media comments about people not wearing masks. We read some terrifying accounts this week of patients who survived having this virus but are left with what will be lifelong serious health issues. We see stories of friends who went to a bar and now they all test positive for the virus. We are seeing numbers rise in TX, FL, AZ, OK and as people travel, especially those who go to FL for summer vacations (it seems like many from this area do so), there's risk of rising cases here. There was one day this week with 0 new cases before 2 or 3 days of 5-10 new cases/day. Still low, but when you're in that high risk category, it makes you think twice. Most likely, we'll try it again in a month, pending the number of daily county cases, and under similar rules.

But it was so nice to be out at a restaurant feeling like everything was OK even if just for 2 hours.

Previous Meals at Piccolo Forno:
October 2017
September 2013
September 2012
June 2011
June 2010

Friday, June 19, 2020

Classic Burger Sauce

As a child, I liked my burgers with cheese on a bun. No ketchup, no mayo, no mustard, no relish/pickle, no toasted bun. no vegetables. Plain. Boring. Squishy white bun. I like more stuff on my burgers now, and definitely a toasted bun, and usually with mustard on the bun - until we made this Classic Burger Sauce (also known as Special Sauce) from America's Test Kitchen.
You can see the pink sauce just peeking out from the top bun, oozing onto the tomato slice.
On SP's burger, a blob of special sauce dripped onto the grilled onion hanging out the left side of the sandwich.

It's really good stuff. Ketchup, mayo, relish, sugar, vinegar, & pepper mixed together. This will be a staple on all future burgers.

Recipe here: Classic Burger Sauce

Thursday, June 18, 2020

Thursday Thoughts

Last weekend we spent quite a bit of time out on the deck, enjoying the sunshine.

SP has been working a lot. He's on call this week and, well, I don't ask much, but there have been issues so he's been working a bit in the evenings, too, before our tea/dessert/TV time.

Our deck herbs seem to be doing well this year. This week we used a lot of mint for the fattoush. It was nice to have an all vegetable meal after last week's lamb burgers and this week's beef burgers.

What We're Eating:


What We're Watching:

  • We watched Giri/Haji (Duty/Shame), a British TV show that is on Netflix streaming. It's set in London & Tokyo with dialog in English & Japanese. It's about a Tokyo detective who travels to London in search of his brother who was previously assumed to be dead. The brother has been accused of murdering the nephew of a Yakuza member which threatens to start a gang war in Tokyo. We really, really enjoyed the 8 episode show.
  • I've been watching My Brilliant Friend (HBO). I finished season 1, started season 2, and have 2 episodes left. I am really enjoying the show and it's making me think a lot. I have not read the books, but maybe I will.
  • We watched the third and final episode of Quiz on BBC (or maybe it aired on AMC?). The show tells the story of Charles Ingram, a former British army major, who caused a major scandal after being caught cheating his way to winning £1 million on the game show 'Who Wants To Be A Millionaire?' He and his wife were found guilty of cheating, but the show leaves some doubt about if they really are guilty.
  • We got caught up on John Oliver, Worst Cooks Celebrity Edition, Ina - Cook Like a Pro, and Valerie's Home Cooking. Ina made some really delicious sounding dishes on the latest show: Cauliflower Toasts (with gruyere, mascarpone, prosciutto), Baked Zucchini & Spinach (with rice, gruyere, cream, basil), and Spiced Lamb Stuffed Eggplant (with ricotta, goat cheese, mint).

What I'm Reading:

  • Magazines.
  • I have a new library book! I just haven't started it yet.


Thursday, June 11, 2020

Thursday Thoughts

Thursday Thoughts has become difficult to write because I have so many thoughts these days. If I start expressing them, the post would be way too long! Also, this space was always meant to be a food, travel, entertainment space, and so I'm going to  leave it as that. 

Last Friday our county entered the "Green Phase" for re-opening. To celebrate, we got hair cuts, and in my case, color. It felt so good to have 2 inches of hair lopped off and every time I see myself in a mirror and see brown hair without streaks of white, I am happy. We went first thing in the morning, so we were the very first customers since March. We both feel that L did as much as she possibly could to minimize risk for everyone.

Almost as exciting, we picked up paczki at Bethel Bakery. 

We're still not comfortable going to a restaurant. Maybe outdoors, but definitely not indoors. We both are "higher risk" people so we're sticking with curb-side pickups, carefully thought out Costco trips, and hair cuts every 8-16 weeks!

What We're Eating:


What We're Watching:

  • We finished White Lines (Netflix). We enjoyed it. A good escape from reality!
  • We watched Jumanji: The Next Level (movie). We've enjoyed the latest Jumanji movies much more than we thought we would.
  • I started watching My Brilliant Friend (HBO). The show is based on the books by Elena Ferrante. I have not read the books. I've only watched the first two episodes of season 1 but so far I'm enjoying it.  
  • We started watching Quiz on BBC. It's about the Who Wants to Be a Millionaire cheating scandal in Britain in 2001.
  • We're watching the final season of Agents of SHIELD. I think this is the best season of them all. I'm really enjoying it. 

What I'm Reading:

  • Magazines. 
  • I am ready for the library to re-open!

Tuesday, June 9, 2020

Summer Berry Pie

Summer Berry Pie is the latest pie we've made from The Perfect Pie. It is delicious. I think the recipe is also in Baking Illustrated and about a week ago it was on the Test Kitchen Instagram Feed with the recipe for free.
Look at all the berries! Blueberries, raspberries, blackberries. 
The crust is a graham cracker crust. Graham crackers, butter, sugar, baked until beginning to brown.
Some of the berries are pureed, strained, and then cooked with sugar, cornstarch, and salt to make a delicious not quite jelly but not quite pudding fruit filling. It's so smooth and flavorful and not too sweet. The rest of the berries are tossed with some jelly (we used apricot).
Pour the puree into the cooled crust. Gently arrange the berries atop the puree. Chill until set (at least 3 hours).
We topped our slices with whipped cream (not homemade) but it's good without whipped cream. We both really like this pie. SP probably because he loves fruit and fruit desserts. I like berries a lot and I like that the puree doesn't taste and have the consistency of a too sweet jelly. Most definitely a Make Again dessert - probably again this summer!

Recipe: Summer Berry Pie

Thursday, June 4, 2020

Thursday Thoughts

I don't know what to say about the news headlines, so I'm not going to say anything.

Tomorrow our county enters the Green Phase. Whoo! We have our hair appointments scheduled for first thing tomorrow! For me, it's been 16 weeks since my last cut/color. I've been hiding my hideous gray roots and unruly mane under a variety of head bands, bandannas, hats. Not that I've gone anywhere besides the driveway and deck. But still. I had this crazy idea I might not hate my gray hair after I let it grow in for a while, maybe it would look distinguished (hahahahahaha I just look like an old hag) and that maybe I'd like having long hair again (hahahahahaha). Nope. I do not. It's white, not gray, and there's a lot of it. Also, I forgot how much I hate long hair. It takes forever to wash, rinse, condition, rinse, and even then it's still tangled and painful to comb then it takes twice as long to blow dry and just... UGH. How can anyone stand hair longer than chin-length?!

Tomorrow, all will be fixed. I will be happy.

Bonus: We scheduled a curb-side pick up at a bakery for special Donut Day paczki.

What We're Eating:

  • We used the grill rotisserie to roast a whole chicken, so that's what we've been eating this week, plus potato salad & sliced tomatoes/steamed broccoli
  • Two nights we ate grilled hot dogs. Hot dogs are a once every three years kind of meal.
  • Dessert: Cast-Iron Skillet Chocolate Chip Cookie

What We're Watching:

  • Killing Eve (BBC) ended its third season (8 episodes). It was good but also a little untidy, is maybe the word I'm looking for? Maybe not. We sort of find out who killed X in episode 1. I don't want to spoil anything by writing anything else. 
  • We watched Run (HBO) and enjoyed it. It's 7 episodes, each a bit under half an hour long. 
  • We started White Lines (Netflix) and so far, after 2 episodes, are intrigued. Ten episodes total, each an hour long.
  • We got caught up on Amy Schumer Learns to Cook (Food Network) and some other Food Network shows but still have a Worst Cooks to watch.
  • I watched The Assistant (movie). It was good but slow. Also, it made me angry! 
  • We watched Midway (movie). It was good. As always, movies like this sent us to our tablets as we watched so we could look up details on the war and battles. 

What I'm Reading:
A Conspiracy of Bones by Kathy Reichs. I'm wondering if I missed a book, or forgot something, because it seemed like I missed some key developments. But, it was good.

Monday, June 1, 2020

Strawberry Cream Shortcake

I love light, fluffy, fruity desserts. Makes me think of the jello and whipped cream dishes my grandma used to make. This Strawberry Cream Shortbread is from King Arthur Flour and is a fancy, grown up jello-whipped cream dessert.
Instead of me mashing together some scoops of jello and Cool Whip in a bowl (a favorite childhood dessert in the summer), this is real whipped cream, pureed strawberries, and a homemade crust in a springform pan. Plus some gelatin.
This is easy to make. I think the most difficult part is getting that darn ring secured to the bottom with the bottom straight, not on a slant. It's a very old springform, around 40 years old, so it can be temperamental. The strawberry-cream mixture filled our 9" round springform. The finished dessert had about 4 hours in the refrigerator before we pulled off the springform ring.
It's light and cool. Good strawberry flavor. A pretty pink color. Not too filling.
I'd make this again. It's a great warm weather dessert.

Recipe: Strawberry Cream Shortbread

Friday, May 29, 2020

Spinach-Red Pepper-Provolone Stuffed Pork Tenderloin

This stuffed pork was supposed to be Tricolore Stuffed Pork (Spinach, Provolone, Roasted Red Pepper) but we didn't have loin, we had tenderloin. So we followed this tenderloin recipe (Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar) but stuffed with the filling from the loin recipe.
I really like the cooked spinach-roasted red pepper-provolone picante mix of flavors.
As always, our filling oozed out a bit.
It was yummy and a lot faster to put together than I expected. I think I like everything chopped really small and stuffed in tenderloin better than rolling up a bigger loin. Our cheese really oozed out when we made the loin. Next time I'd make some extra filling for on the side. I like a good sized bite of filling with every pork bite!

Thursday, May 28, 2020

Thursday Thoughts

It was maybe two weeks ago on a Saturday that I bundled up in a scarf and winter jacket in 40 degrees and then this past weekend it was 85+ degrees. At least we know our a/c works. Our poor little brick oven house got up to 78-79 degrees inside.

SP's company made Friday a holiday as well as Monday plus he took a vacation day so he had a 5 day weekend. What did we do? Nothing. I don't think we left home. Not that anything is open. He played video games. He planted some herbs and veggies in the garden. We cooked. Sat on the deck. Drank strong cocktails. Slept late. Baked. Grilled. Did laundry. Napped.

What We're Eating:

  • Ribs, Macaroni Salad, Grilled Green Beans
  • Grilled Chicken, Grilled Zucchini
  • Dessert: Strawberry Cream Shortbread

What We're Watching:

  • We watched Season 2 of Dead to Me (Netflix). I loved it! What a way to end the final episode! Wonder how next season will go?!
  • Killing Eve (BBC). One more episode to go!
  • Marvel's Agents of SHIELD is back for the final season (finally). Old viewing habits die hard.
  • We finished all the seasons of Agatha Raisin on Acorn TV. I enjoyed it. It was silly fun, which is what I need more of given the news these days.
  • More silly fun: We now have HBOMax and yesterday I got sucked into watching the first few episodes of Friends. It was nice to slip back to the comfy blanket of 1994, before coronavirus, before this idiot of president, before there were fights about wearing face masks, before people screaming about whether to kill/save grandma or kill/save the economy.
  • We finally finished the last couple episodes of Batwoman but I'm not sure we'll keep watching since Ruby Rose left.
  • We're watching Amy Schumer Learns to Cook and Worst Cooks in America (both on Food Network).

What I'm Reading:
I finished The Other Einstein. It was good, it was a work of fiction, but based on actual real research.

Wednesday, May 27, 2020

Mocha Cream Pie

Last week we made Mocha Cream Pie from The Perfect Pie. It was easy to make and really good.
For our crust, we chose Foolproof All-Butter Single-Crust Pie Dough, also from The Perfect Pie. We made the crust dough the day before we made the pie. Our crust turned out a bit better than the one for the Raspberry Chiffon Pie, but we still had one area where the edge sank a bit. Oh well.
The filling is like a pudding, but no eggs. It's cooked and then cooled before being poured into the baked pie shell. It's smooth and rich and delicious. We used the smaller pie pan (not the deep dish) this time and it turned out to be too small to hold all the filling. Next time, we'd use the deep dish pie pan.
We didn't make our own whipped cream. Homemade whipped cream is not meant for storage in the refrigerator and it takes the two of us 4-5 days to eat a pie. SP topped his slices with Reddi-Whip and I topped mine with Cool Whip. I find that Reddi-Whip starts melting too quickly for my taste. I prefer the stability of Cool Whip. Plus, it takes me back to my childhood. We skipped the candied coffee beans.
I really liked this pie. I thought the coffee-chocolate filling had the perfect ratio of coffee and chocolate flavors and it was rich and decadent but not too overwhelmingly sweet/rich. SP liked this, too, but overall he prefers fruit pies. This is a Make Again pie.

Recipe:
Filling: Mocha Cream Pie
Crust: Foolproof All-Butter Single-Crust Pie Dough

Friday, May 22, 2020

Chicken Marsala with Mushrooms, Mascarpone, and Mustard

Pennsylvania is in a phased re-opening and we're in the "yellow phase" which means we're still supposed to stay at home and some stores are able to re-open, but restaurants and salons cannot re-open. So life for us is still pretty boring, which is probably why we've been baking bread every week and eating a lot more pasta than we usually eat. Recently, we tried a new-to-us pasta dish: Chicken Marsala with Mushrooms, Mascarpone, and Mustard from Giada's Family Dinners.
We didn't use fettuccine. We used casarecce. This meal is easy to make. It's a nice twist on regular chicken marsala, adding the mustard and mascarpone. At first we liked it, then we weren't sure, but in the end, we decided we liked it a lot especially because it's a nice twist on a dish we cook a lot (so much that I was getting tired of it!). Usually we use a lot more mushrooms, but life during coronavirus with curb-side pick up means you don't always get exactly what you want. We received about a pound of mushrooms, which is what the recipe calls for, but we did purchase more mushrooms from another store. We sauteed the additional mushrooms and added them to the leftovers for a much mushroom-ier dish. We like mushrooms a lot!
Recipe: Chicken Marsala with Mushrooms, Mascarpone, and Mustard

Thursday, May 21, 2020

Thursday Thoughts

The past week has not been great, for reasons that will not be written about on the blog. That means there's not much to write about! Still in the yellow phase. Still working from home. Still doing curb-side pick ups. 

One bit of excitement: we cleaned the oven for the second time in 8.5 years. 

What We're Eating:

  • Chicken Piccata with rice & green beans
  • Pork Tenderloin stuffed with red pepper, spinach, provolone; roasted cauliflower
  • Dessert: Mocha Cream Pie

What We're Watching:

  • We finished Seasons 1 & 2 of Agatha Raisin and have 1 episode left in Season 3. Trying to finish before the free trial ends!
  • Birds Of Prey And the Fantabulous Emancipation of One Harley Quinn (movie). What a fun movie! Gleeful violence.

What I'm Reading:
Still reading The Other Einstein.

Wednesday, May 20, 2020

Deli Rye Bread

My lunch bread this week is Deli Rye Bread from Bread Illustrated. It doesn't use a starter like some of the other rye bread recipes from America's Test Kitchen. It also doesn't bake in a loaf pan.
We did have to buy caraway seeds and rye flour. The caraway seeds were easy to find. We bought the rye flour at Sunny Bridge Natural Foods in McMurray. They're doing curb-side pick up.
It's bread. Make the dough, knead, let it rise, shape, let it rise, bake. The usual process. I've been toasting the bread for my lunch sandwiches. It's really good. I love the flavor of the toasted crust.
Recipe: Deli Rye Bread

Tuesday, May 19, 2020

American Sandwich Bread

This is the lunch sandwich bread from a couple weeks ago, the same week we baked a loaf of sourdough. It's American Sandwich Bread from Bread Illustrated.
Our dough hook is finally seeing a lot of action!
We really like our old linen kitchen wall calendars for covering the dough. They don't stick to the bread and there's no struggle with plastic wrap.
Time to shape and place in the loaf pan:
Let it rise again and then bake:
It came out golden and baked through, but the top middle didn't rise to a nice dome shape, it sort of sank. I guess we didn't shape it properly?
It was still tasty. Basic white sandwich bread. It's excellent toasted or grilled, slathered in butter or filled with lunch meat/cheese. I didn't eat any as just a slice of bread. I don't really like plain, white, fluffy sandwich bread. If it's toasted or grilled, it's fine. But plain? Eehh.
Recipe: American Sandwich Bread