Bagel + avocado + fried egg + hot sauce and grapefruit
Kiwi + spinach + banana + yogurt + flax + chia + water (based on this)
About to get an arm workout by grinding mustard seeds to make the Dijon mustard from Super Natural Every Day
Dijon mustard after 24 hours. Spicy! Delicious! I only added about a third of the honey that the recipe called for because there are few things I dislike more than sweet mustard. The extra honey might have toned down a bit of the spice, but I didn’t want to gamble and end up with something too sweet.
Inspired by my brother’s DIY ways, we recently added Wild Fermentation to our cookbook collection and procured a 2-gallon ceramic crock so we could make our own sauerkraut. Matt started the process on Saturday night, and we’re already looking forward to eating brats and reubens when it’s ready. I’m keeping my fingers crossed that homemade sauerkraut isn’t the gateway drug to tanning deer hides and building a cob castle, but I suppose there are worse things in life.
I made a batch of the middle-class brioche from The Bread Baker’s Apprentice (similar recipe here), and used about 1/3 of the recipe to make four hamburger buns. The recipe calls for 4+ hours of chilling the dough in the refrigerator followed by shaping and an hour and a half to two hours of proofing at room temperature prior to baking. I didn’t have that kind of time if we wanted to eat dinner at a reasonable hour, so I reduced the refrigerator time to about two hours, divided and shaped the dough into slightly flattened balls, and then let them rise at room temperature for about two hours. The buns didn’t grow much during the rising time, but in the oven they probably doubled in size, making them the perfect vessels for burgers. I wasn’t aware of any ill effects from the abbreviated chilling time, and these turned out to be the best burger buns I’ve ever made.
Matt made burgers with sautéed onions and mushrooms to fill the buns, and I made waffle fries from a bag – a guilty pleasure that’s pretty much all pleasure.
I love getting up (relatively) early on weekends to bake bread or make something good for brunch. I spent the majority of yesterday in the kitchen doing both of those things and more, and it was wonderful. If only I could do that every day…
The real reason I made brioche hamburger buns: so I could fry the rest of the dough and dip it in chocolate ganache. Any doubts that I had about the amazingness of brioche have disappeared.
Top: Tartine whole wheat bread
Bottom: Tartine whole wheat bread with raisins, coriander, and orange peel
Cauliflower soup with mustard (brioche) croutons from Super Natural Every Day and ham and cheddar toasts. The croutons are a must! Heat a little butter and olive oil in a skillet, whisk in a spoonful of Dijon mustard and a pinch of salt, add cubes of bread and stir to coat, cook until toasted or transfer to a 350-degree oven and bake until toasted.