"Gentlemen, in the little moment that remains to us between the crisis and the catastrophe, we may as well drink a glass of champagne."
-Paul Claudel
DAILY BREAD
I have been putting a lot of thought into bread these days. I spent the last many weeks making it, all day every day. And, now I know that baking bread is like being in an alternate universe, a suspended society. You think with your hands. That is it. When it feels right you move on to the next step. The palms of your hands define the process; they determine everything. Bread making is, of course, a science; but, for me it feels more like art with science chasing after it. It is a true extension of self and I currently cannot think of anything more profound...
some samples of my good times with bread:
so...
if you find bread as exciting as I do, start here: !!!!
Tartine Bread by Chad Robertson
It is delightful and user-friendly.
some samples of my good times with bread:
french white loaf
another french white loaf with a stylistic difference
the queen mixer: for when the palms of your hands get tired.
breads with nuts... please! just, walnuts!
focaccia. yummmmmmmmmmm.
hot cross buns :)
braided dough
lemonylemonylemony donuts
bagels: invite me to brunch and I will make 'em for ya!
pretzel: before
pretzel: after
croissant: close to perfection was achieved in 1 out of 30...
betta than nothin'.
so...
if you find bread as exciting as I do, start here: !!!!
Tartine Bread by Chad Robertson
It is delightful and user-friendly.
THINGS I'VE BEEN MAKING
fudge making
chocolate pistachio fudge
the french macaron
macaron with ganache & macaron with swiss meringue buttercream
chocolate elcair
puff choux + eclairs
more chocolate soufflé
no frills cheesecake!
DEAR EGGS,
I am sorry for neglecting you. You have always been there for me in ways I didn't even realize: holding things together, giving shape to my shapeless concoctions, making things smooth and stable.
These past two weeks weeks with you have made me realize just how much you mean to me.
So, I am not asking you to forgive me right now; but, I am asking for another chance. I understand if you need time to think things over. Heck, if I were you I wouldn’t want to talk to me either. But, don’t walk away. What we have is real and special. I am lost without you (and I think you need me, too).
Love,
Rachel
P.S. I made this in honor of you...
Chocolate Soufflé
These past two weeks weeks with you have made me realize just how much you mean to me.
So, I am not asking you to forgive me right now; but, I am asking for another chance. I understand if you need time to think things over. Heck, if I were you I wouldn’t want to talk to me either. But, don’t walk away. What we have is real and special. I am lost without you (and I think you need me, too).
Love,
Rachel
P.S. I made this in honor of you...
Chocolate Soufflé
HOMEWORK
I have homework.
This past week, I practiced making nougatine and tried my own twist on it.
Pistachios + Fleur de Sel instead of sliced almonds.
I made 10 "perfect" cornets and attempted my chocolate writing. Cornets are cone-shaped pieces of parchment paper that are filled with, in this case, chocolate and used for writing, eventually on goodies.
I practiced making gingersnaps, all the same shape, size, and color.
As the "homework" progressed I realized that it didn't feel like work, it felt just good. These things may seem simple on this digital page; but, in reality the information I am gathering and the tasks I am being asked to execute are complex, a mixture of movement and intellect, of muscle memory, logic, and intuition.
So, it is safe to say "Yes, Chef, I am loving it so far".
P.S. I will soon be adding recipes to this blog. yum!
and.... here are all my tools! So far. I am sure I will need more. :)
-
FARMER LEE JONES
Yesterday, I had the pleasure of listening to Lee Jones speak about his life as farmer in Ohio.
His family farm, The Chef's Garden, practices sustainable agriculture and farms the land like it should be farmed, like my great-grandparents did: naturally. He works closely with chefs to grow the good stuff for their restaurants. And, his farm established Veggie U, an organization dedicated to helping kids make healthy food choices. WERK!
When he entered the room wearing his signature red bowtie and overalls, I thought I might love him and halfway through his talk I knew that I did. The way he spoke about his work and his philosophy made me want to move back home to Ohio and start farming... or, at least, start a garden! My favorite thing he said yesterday was that his farm works in "harmony with nature, instead of trying to out smart it".
Farmer Lee brought some of his veggies and herbs for tasting. They were charming, jovial, and inspiring, just like him.
I tasted:
Rainbow Spinach
Popcorn Shoots
Lemon Minimint (what? but, yum.)
Horseradish Sticks (use it to stir your Bloody Mary!)
Mini Rhubarb Skewers
all kinds of Microgreens
Citrus Coriander Blooms (!!!)
Squash Blossoms
Romano Beans
and more and more... Take a gander:
His family farm, The Chef's Garden, practices sustainable agriculture and farms the land like it should be farmed, like my great-grandparents did: naturally. He works closely with chefs to grow the good stuff for their restaurants. And, his farm established Veggie U, an organization dedicated to helping kids make healthy food choices. WERK!
When he entered the room wearing his signature red bowtie and overalls, I thought I might love him and halfway through his talk I knew that I did. The way he spoke about his work and his philosophy made me want to move back home to Ohio and start farming... or, at least, start a garden! My favorite thing he said yesterday was that his farm works in "harmony with nature, instead of trying to out smart it".
Farmer Lee brought some of his veggies and herbs for tasting. They were charming, jovial, and inspiring, just like him.
I tasted:
Rainbow Spinach
Popcorn Shoots
Lemon Minimint (what? but, yum.)
Horseradish Sticks (use it to stir your Bloody Mary!)
Mini Rhubarb Skewers
all kinds of Microgreens
Citrus Coriander Blooms (!!!)
Squash Blossoms
Romano Beans
and more and more... Take a gander:
the spread
micro, micro, micro
yes, please!
SOMETHING TO PONDER 001
"The universe is nothing without the things that live in it, and everything that lives, eats."
-Jean Anthelme Brillat-Savarin, The Physiology of Taste
-Jean Anthelme Brillat-Savarin, The Physiology of Taste
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