Back to California

Strawberry Shortcake
Originally uploaded by Kitty LaRoux.

Last weekend I made the first of 2008's pilgrimages to California. We arrived at SFO to unusually warm weather, and after a stop for the most delicious burrito in the world, or at least North America we drove down Hwy 1 through Pacifica to Half Moon Bay. We stopped on Hwy 92 to buy strawberries, which were advertised at $6/box. We both thought it was sad that we could get California strawberries cheaper in NY right now until we learned that a box didn't mean what we thought it meant - it meant SIX of what we thought it meant! Six dollars garnered us a half-flat of sweet, ripe berries the size of small apples, which we couldn't even finish in our short stay (though not for lack of trying). Above: Possibly my most delicious birthday cake ever.

Giant Rhubarb Spotted in Southwestern Ontario

Sunny Defeats the Rhubarb!
Originally uploaded by Kitty LaRoux.

Rhubarb slayed by 77-year-old woman wielding a sharp knife. Details at 11.

P.S. More verbosity coming soon, I promise. In the meantime, there are a whole bunch of new Flickr pics available for your viewing pleasure.

Bread Alone

Back in December I often joked that I had a tapeworm (named Tapey) whose diet was bread and cheese. So every time I ordered a grilled cheese sandwich or picked up a slice for dinner, it was all in the name of being a good host. Then came HBJ and Tapey fell on hard times.

All attempts at hotbody were put on hold yesterday when I woke up before the crack of dawn to catch a train to Poughkeepsie, NY, then a short taxi ride to Hyde Park, home of the Culinary Institute of America. I've read numerous books about the CIA and going there has been my life backup plan for about 10 years. I will happily go $20,000 in debt to spend two years living on the campus and waking up at 5 a.m. to slave away in a kitchen (maybe I should have been born a century ago so that I could have lived as a prairie housewife!). The CIA offers a number of Saturday classes for "Enthusiasts," a category I fall into, well, enthusiastically. I've been drooling over the Artisan Bread class since I first noticed it about a year ago. Yesterday I took the class, which meant six hours baking as many different types of bread in a professional kitchen with Chef Jürgen Temme, who has been doing this "forever."

We baked sourdough, lean dough, ciabatta, focaccia, whole wheat and multi-grain loaves. I learned what a pre-ferment is, and how to make a biga and a poolish. I learned how to properly knead bread to develop the glutens, and also that if you've accurately measured your ingredients, you don't need extra flour when working with the dough. (Had Chef Temme not said this, my instinct would have incorrectly been to add more flour when I kneaded my dough.) When the chef escorted the class to lunch and said he'd stay back to bake off our loaves, I stayed behind to help him score the tops of the loaves (which, among other things, strengthens the crust's structure) and remove baked bread from the many ovens we were using. I'll be back to the CIA for a meal at some point, but who knows when I'll have an extra 45 minutes to apprentice with a professional bread baker?

Lunch, then, was my focaccia - fresh from the oven, still hot and loosely wrapped in foil for transportation back to Brooklyn, eaten in the sunshine while waiting outside the CIA for my taxi back to the train station. Dinner last night was a lean sourdough loaf with goat cheese from the farmer's market, and good red wine.

Both my belly and our freezer have been full of bread since I got home, and I'm already looking forward to replenishing both supplies. Tapey is happy, too.

Bake This!

Or, a filler post because I'm mad booked this week.

Friday is Pi(e) Day! Get it? March 14? 3/14? 3.14? π? You with me here?

Celebrate! Bake a pie! Eat a pie! Here are a couple I made last year to celebrate (I think the banana cream will get a revival this year because it was soooo good):




Also, Easter is just around the corner, and it's never too early to start your Bunny Cake preparations. I took the time last year, sweet sweet readers, to post a full set of Bunny Cake instructions. Enjoy!

Taking the Cake

Side 1
Originally uploaded by Kitty LaRoux.

A few weeks ago, I brought cupcakes to a friend's birthday party. Another girl there liked the cupcakes enough to recommend that I do the baking for an upcoming Indian-themed birthday party, and this cake is the result. The decorations are inspired by mendhi designs. More pics on Flickr.

(Sorry for the crap photos - I'm going to buy my new camera this week!)

Comfort Food

Snack
Originally uploaded by Kitty LaRoux.

On Friday I started a loaf of the Almost No-Knead Bread from February's Cook's Illustrated and baked it on Saturday afternoon This recipe adds beer and vinegar as well as a few kneads of the loaf. The crust and texture are both as wonderful as the original, and the flavour is deeper and more complex.

The recipe rightly suggests that the bread is best on the day it's baked, but toasted with Nutella a couple of days later it's still quite delicious.

Adventures in Cooking

For those of you just joining us, this is the "kitchen" in the BP.

OK. It's a bit better now. I painted and fanagled a bigger fridge, and put up shelves. But that sink is useless.

I haven't cooked a lot this summer. See above. This past weekend, already feeling nostalgic about leaving Park Slope, I hit up the Green Market at Grand Army Plaza. Sans plan, I picked up a few delicious items, including heirloom tomatoes, beets, scallops, goat cheese, a French baguette, and New Jersey white peaches. A quick surf of Epicurious and a call to Candace inspired a menu of Spinach and Beet Salad with Walnut-Crusted Goat Cheese (based on this recipe for Hazelnut-Crusted Goat Cheese Salad), Bacon-Wrapped Scallops with Port Reduction served with heirloom tomatoes, and Peaches & Cream (freshly whipped, sweetened with a bit of maple syrup) for dessert. If your mouth isn't watering by now, you should really have that looked at.

The best part about the menu was that I had almost everything in my tiny pantry (I even had bacon in the freezer). My trip to the grocery store was quick and painless, and a bottle of ruby port only costs $10.99 - who knew? Also: I got to light stuff on fire (that's the port reducing over there on the right). Good times.

I'm psyched about cooking this Fall, and to take full advantage of the delightfully large kitchen in BP:LE, I might even trek back to Park Slope for the market. You never know.