The curry was way better the second day.
We are going to a pizza-off tonight in Belfast. Everyone has to make a pizza and then we'll determine who made the best. But get this, you don't have to make your own dough! Thats three-quarters of pizza making right there! Needless to say, I am making my own crust. Two cups white flour, about a cup of corn meal or other grains, a good dash of fresh sea salt and fresh rosemary, 1/4 cup of olive oil and cup cup hot tap water with two packs of yeast dissolved. Combine first four ingredients in a large bowl and pour tap water over yeast in its own bowl and let stand for 10 minutes. Pour into flour mixture and stir with fork until dough forms. Add olive oil and knead in the bowl. If the dough is spongy, slowly add some flour to balance it out and then a few dashes more of olive oil. knead some more and then cover the bowl with saran wrap and a tea towel and place bowl in a slightly warm oven (this is my trick to get dough to rise here in Maine in the winter) After an hour, the dough should've doubled in bulk or more. Punch down and knead again in bowl and repeat rising technique for another 1/2 to and hour. Roll finished dough onto pizza stone or cookie sheet or whatever and shape your form. Cover in toppings and put into a 450 degree oven until deep golden brown and crispy. I like to use fresh grated cheddar cheese for my pizzas.
Am also making milk chocolate chip cookies with cinnamon and orange peel and lots of brown sugar. To these I am adding vanilla ice cream to make homemade chipwiches for dessert...mmmm
2 sticks butter
1 cup brown sugar
1/3 cup organic cane sugar
1 egg
1 tspoon vanilla
shakes of cinnamon and some fresh orange zest
1 1/2 cups flour
1 teasoon baking soda
1 pack of Girardelli milk chocolate chips
cream butter and sugar, add egg, mix...add vanilla and cinnamon and zest. Mix in flur and baking soda and then add chips. Mix and spoon onto greased cookie sheets
into pre heated 350 degree oven until golden brown.
Enjoy,
Seth
Saturday, June 16, 2007
I attempted to make red curry last night and it came out less than stellar. I was grocery shopping and found red curry paste at Hannaford...it was the only curry they had and I assume that it was probably not the "best." My curry lacked the robust flavors that a really good curry should have. Tangie pronouced it "not un-good" last night. We tought it needed more coconut milk. So, to the leftovers I added some more coconut milk and stuck the whole thing in the fridge...we'll see about today. Could it also have been my lack of fish sauce? Greg thought it too limey. I just thought it lacked the inital flavor that made you want to go back for me.
The spice was a medium spice, which was ok, but there still wasn't any inital ummph to the flavor.
My recipe called for me to heat up two tablespoons oil and then cook 1 tablespoon red curry paste. Add 1 can coconut milk and 1 can broth with a squuze of fresh line juice and a couple of dashes of fish sauce...which I didn't use, and a handful of chopped fresh basil. I pounded chicken breast and cut it into strips cooking it in the red curry soup and then added broccoli, peas, and asparagus. As I said, it was ok, but not great....I need it to be great or else I won't make it again.
Any suggestions?
The spice was a medium spice, which was ok, but there still wasn't any inital ummph to the flavor.
My recipe called for me to heat up two tablespoons oil and then cook 1 tablespoon red curry paste. Add 1 can coconut milk and 1 can broth with a squuze of fresh line juice and a couple of dashes of fish sauce...which I didn't use, and a handful of chopped fresh basil. I pounded chicken breast and cut it into strips cooking it in the red curry soup and then added broccoli, peas, and asparagus. As I said, it was ok, but not great....I need it to be great or else I won't make it again.
Any suggestions?
Wednesday, June 13, 2007
Greg and I decided to be brave and try the new restaurant in Searsport last night. Its called The Old Mill Stream Eatery. Located where the Chocolate Grille used to be, the restaurant hasn't been changed too much, except that the new owners added their own "chaaam" to the place, meaning curtains and artwork that would make Holly Hobby proud. I used to think that the space was somewhat cool and had lots of potential when Chocolate Grill was there. Now, I just think the restaurant is sad...very sad. It almost has the charm of a hospital cafeteria, despite the too loud motown jamboree playing on the stereo.
Greg kept asking as we sat down whether I wanted to leave. We knew as we came through the door and smelled the food service food that the restaurant would not be one where we would return. But, we decided to stay and brave the bad food and poor service. As we looked around at the other tables we marveled that there was at least one person who weighed 250 lbs or more at each table. Not too many were engaged in conversation, and everyone had something fried.
The menu is the same as at most restaurants on the coast, fried fish and fries, a steak cut or two and some chowdahs. It appeared to be the medium priced entrees from one of the food services around. This is a higher priced version of what you can get at the Irving Station restaurant just a couple of miles north.
Greg had the fried clams and fries special and I had the New York strip with potato puffs which were tasteless except for the butter and salt that I had to put on them to make them palettable. Our meal came with "warm rolls' (read: microwaved white bread rolls) and salad, which was iceburg lettuce, some sad peppers, and raw red onion. Yuck! The steak was a nice cut of meat and I was suprised at that. Greg said his clams were actually fresh and very good. The bill was less than I thought it would be, but at $40.00 was still too expensive for the drive to Searsport and the type of food served.
But I still don't think I could go back to this restaurant because the atmosphere is sooooo bad. I used to think the Chocolate Grille had a good bar area, but the Eatery seems to have done away with that. The bar is still there, but there was no bartender and the drinks were made by the server. How odd is that? I would think with the bar already there, the owners would open it up and attract the drinking crowd, after all, its the best way to make a profit in the restaurant business.
Sadly, I cannot imagine that this place will last and so that space will be forever cursed as a restaurant and will remain empty.
Atmosphere: F
Food: B (the rolls and salad kept the score down)
Service: C
Enjoy,
Seth
Greg kept asking as we sat down whether I wanted to leave. We knew as we came through the door and smelled the food service food that the restaurant would not be one where we would return. But, we decided to stay and brave the bad food and poor service. As we looked around at the other tables we marveled that there was at least one person who weighed 250 lbs or more at each table. Not too many were engaged in conversation, and everyone had something fried.
The menu is the same as at most restaurants on the coast, fried fish and fries, a steak cut or two and some chowdahs. It appeared to be the medium priced entrees from one of the food services around. This is a higher priced version of what you can get at the Irving Station restaurant just a couple of miles north.
Greg had the fried clams and fries special and I had the New York strip with potato puffs which were tasteless except for the butter and salt that I had to put on them to make them palettable. Our meal came with "warm rolls' (read: microwaved white bread rolls) and salad, which was iceburg lettuce, some sad peppers, and raw red onion. Yuck! The steak was a nice cut of meat and I was suprised at that. Greg said his clams were actually fresh and very good. The bill was less than I thought it would be, but at $40.00 was still too expensive for the drive to Searsport and the type of food served.
But I still don't think I could go back to this restaurant because the atmosphere is sooooo bad. I used to think the Chocolate Grille had a good bar area, but the Eatery seems to have done away with that. The bar is still there, but there was no bartender and the drinks were made by the server. How odd is that? I would think with the bar already there, the owners would open it up and attract the drinking crowd, after all, its the best way to make a profit in the restaurant business.
Sadly, I cannot imagine that this place will last and so that space will be forever cursed as a restaurant and will remain empty.
Atmosphere: F
Food: B (the rolls and salad kept the score down)
Service: C
Enjoy,
Seth
Tuesday, June 12, 2007
I found a postcard from Tranzon auction house in my mailbox today. It looks like the Summer House Cafe building in Belfast is being sold at public auction. The building is near Aubuchon Hardware on Route 1 south of town. I drive that way almost every day and I never noticed that the restaurant had closed. I thought maybe it was just for the building for sale, but the post card ad says that any remaining equipment shall be sold with the building. Anyway the auction is July 11th with previews on the 19th and 26th from 10-11am.
Another restaurant bites the dust. I only went there a few times cause I thought the food was pretty mediocre and the prices were through the roof. I reviewed it somewhere on here.
Enjoy,
Seth
Another restaurant bites the dust. I only went there a few times cause I thought the food was pretty mediocre and the prices were through the roof. I reviewed it somewhere on here.
Enjoy,
Seth
Monday, June 11, 2007
After a screening of this incredible movie made by a fourthe grade class and their teacher and worked on (as Director of cinematography) by my 13 year old friend Wes, we had a post screening dinner at the Edge in Lincolnville. We've been to the Edge several times, but this was the first time for Sunday Pizza night. We sat outside for cocktails and had a wonderful time gazing at the water and watching the boats. The outside of the restaurant is terraced down to the bay and it is just lovely. We sat on the slate terrace, but apparently one can do down to "the edge" and have your drinks brought to you while you lounge in chairs down there...what a great concept!
We were ushered inside by our sexy waiter and had a big table for the eight of us waiting. The hostess told us that there would be a family style ceasar salad brought out first, followed by several choices of pizza served directly out of the wood fired ovens and carried around the room to various tables to dole out slices. The salad was good, but could've benefited from some extra tangy parmesan on the table. The pizzas were also good and had interesting combinations such as eggplant; bar-b-que chicken with blue cheese; smoked salmon; cheeseburger; stuffed pizza with penne; sausage; pepperoni and cheese; fish and chips pizza; tomoato, mozzerella, and basil; and more. The slices were small and the crust was paper thin, so trying a number of different varieties was no problem and having a supply for the vegetarians and the meat lovers at the table was also no problem.
We skipped the rather involved desserts in favor of an early night.
The interior of The Edge is a lot of stone and colors to complement the stone. Our dining room was decorated with huge maps of coastal Maine (showing "the edge" of the state, no doubt) and had banquettes and very comfortable side chairs. Pizza night seems to be a favorite as the place was jumping. Its a casual night apparently, and diners were there in shorts and t-shirts. It really is done up very well. I have several friends who consider the restaurant to be their favorite place. It certainly deserves kudos.
Food: B+ (this is just for pizza night)
Atmosphere: A+
Wait staff: A lot of them to cater to your every need , and one in particular who is very sexy: A
We were ushered inside by our sexy waiter and had a big table for the eight of us waiting. The hostess told us that there would be a family style ceasar salad brought out first, followed by several choices of pizza served directly out of the wood fired ovens and carried around the room to various tables to dole out slices. The salad was good, but could've benefited from some extra tangy parmesan on the table. The pizzas were also good and had interesting combinations such as eggplant; bar-b-que chicken with blue cheese; smoked salmon; cheeseburger; stuffed pizza with penne; sausage; pepperoni and cheese; fish and chips pizza; tomoato, mozzerella, and basil; and more. The slices were small and the crust was paper thin, so trying a number of different varieties was no problem and having a supply for the vegetarians and the meat lovers at the table was also no problem.
We skipped the rather involved desserts in favor of an early night.
The interior of The Edge is a lot of stone and colors to complement the stone. Our dining room was decorated with huge maps of coastal Maine (showing "the edge" of the state, no doubt) and had banquettes and very comfortable side chairs. Pizza night seems to be a favorite as the place was jumping. Its a casual night apparently, and diners were there in shorts and t-shirts. It really is done up very well. I have several friends who consider the restaurant to be their favorite place. It certainly deserves kudos.
Food: B+ (this is just for pizza night)
Atmosphere: A+
Wait staff: A lot of them to cater to your every need , and one in particular who is very sexy: A
Sunday, June 10, 2007
A lot of what I will write are just updated reviews or chronicles of our eating adventures around town and so the first place I'll start is a longer review of Seng Thai on Route 1 in East Belfast. I was told last night that I went out on a limb saying that Seng Thai was the best restaurant in Belfast, but you know, I think it is, just food wise. We had a discussion of the interior last night and decided that it is best to use their take out for your food, but then you do miss the incredible carved vegetable flower garnishes that Greg and I love so much.
While the interior leaves much to be desired and while the tables and old booths could use a good dose of hmmmm...cleaning...we will continue to eat in since its a 20 mile round trip for us to have dinner there.
The last time we went was Friday night when we went with a friend for a quick bite. Spicyness at Seng runs from one star to five stars. I've tried them all and I think 5 is too spicy for actually tasting the food, so we opt for four stars when we eat there. Our friend didn't want any spicyness in her food, but she was adventurous and dipped into the green curry sauce with her pad thai.
What can I say, but that the food is fabulous here and is so worthy of a stop just for their curry. The green curry is some of the best that I have had, a feeling shared by the hostess of another restaurant in town. The vegetables are fresh and the sauce is so tasty. It made me want to explore making Thai curry at home because I want to make it a staple in our house. I was so jealous that Greg's curry was so good!
I had a Thai salad with beef marinated in lemon juice and onions. It too was tasty and the beef was lean and tender. The incredible flavor of the lemon juice and the beef came through so well with the four star spice.
The pad Thai was sweet without the spicyness and was good on its own, but even better with a dip in the curry sauce.
To start we had crispy sweet potatoes and steamed chicken dumplings...neither should be missed when eating at Seng Thai.
A patron who arrived soon after we did summed it up when she said she had been craving Seng Thai all day and she quoted what they would eat from memory before they sat down....its that good.
Food is an A+
Atmosphere is a D
Friendliness of staff is an A+ Amy is great and so very friendly.
Enjoy,
Seth
While the interior leaves much to be desired and while the tables and old booths could use a good dose of hmmmm...cleaning...we will continue to eat in since its a 20 mile round trip for us to have dinner there.
The last time we went was Friday night when we went with a friend for a quick bite. Spicyness at Seng runs from one star to five stars. I've tried them all and I think 5 is too spicy for actually tasting the food, so we opt for four stars when we eat there. Our friend didn't want any spicyness in her food, but she was adventurous and dipped into the green curry sauce with her pad thai.
What can I say, but that the food is fabulous here and is so worthy of a stop just for their curry. The green curry is some of the best that I have had, a feeling shared by the hostess of another restaurant in town. The vegetables are fresh and the sauce is so tasty. It made me want to explore making Thai curry at home because I want to make it a staple in our house. I was so jealous that Greg's curry was so good!
I had a Thai salad with beef marinated in lemon juice and onions. It too was tasty and the beef was lean and tender. The incredible flavor of the lemon juice and the beef came through so well with the four star spice.
The pad Thai was sweet without the spicyness and was good on its own, but even better with a dip in the curry sauce.
To start we had crispy sweet potatoes and steamed chicken dumplings...neither should be missed when eating at Seng Thai.
A patron who arrived soon after we did summed it up when she said she had been craving Seng Thai all day and she quoted what they would eat from memory before they sat down....its that good.
Food is an A+
Atmosphere is a D
Friendliness of staff is an A+ Amy is great and so very friendly.
Enjoy,
Seth
OK, well enough time has passed that my boredom with this blog has passed and I am getting back into making food again. Tis the season of porch parties and grilling and out and out merriment here in Maine. So, I will try and update this blog with recipies and food reviews again. There are still no new restaurants in Belfast and one of our favorites closed, so we still usually eat at home. We now have our boat coming up probably by the end of next week, so we can explore some eateries by water, I'm sure.
Anyway...let the Foodie begin again
Enjoy,
Seth
Anyway...let the Foodie begin again
Enjoy,
Seth
Wednesday, December 27, 2006
Pssst, I lied, here is the last post....click the link Maine Cliff Dweller its my new blog.
So long,
Seth
So long,
Seth
Thursday, December 21, 2006
Was contacted by a reader yesterday and asked not to blog about something anymore....You can rest assured that I shan't mention the thing that shan't be mentioned anymore.
By the way, probably won't mention anything anymore as this is my last post here. I just don't have the time or the gumption to keep this going.
Thanks and enjoy the holidays!
Seth
By the way, probably won't mention anything anymore as this is my last post here. I just don't have the time or the gumption to keep this going.
Thanks and enjoy the holidays!
Seth
Wednesday, December 20, 2006
I was roped into a recipe chain letter yesterday (at least one reader was recruited by me as well). Send one recipe to the name at the top of the list and resend the letter to 10 people. You shall receive all sorts of recipes back. I've gotten one so far from my 3rd cousin, Eve, who was roped into it by my sister. Eve swears by this recipe which she got from her sister who got it from a caterer.
Shrimp w/garlic and cilantro
2 lg cloves garlic
I sm. onion quartered
1/2 c. cilantro leaves
2 T fresh lime juice
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 c.butter (room temp)
1 lb uncooked peeled and deveined shrimp(medium)
Preheat to 400. Chop garlic and onion and cilantro in food processor. Add the rest (except shrimp) until well combined. Arrange shrimp in glass baking dish, in one layer. Spoon mixture over shrimp, pressing down around w/fingers, to cover shrimp.
Bake 15 minutes at 400.
Serves 4 w/rice, or as an hors d'oeuvre, serves 8-12
Enjoy!
Seth
By the way, we were down at 3Tides last night and those new booths are very spiffy!
Shrimp w/garlic and cilantro
2 lg cloves garlic
I sm. onion quartered
1/2 c. cilantro leaves
2 T fresh lime juice
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 c.butter (room temp)
1 lb uncooked peeled and deveined shrimp(medium)
Preheat to 400. Chop garlic and onion and cilantro in food processor. Add the rest (except shrimp) until well combined. Arrange shrimp in glass baking dish, in one layer. Spoon mixture over shrimp, pressing down around w/fingers, to cover shrimp.
Bake 15 minutes at 400.
Serves 4 w/rice, or as an hors d'oeuvre, serves 8-12
Enjoy!
Seth
By the way, we were down at 3Tides last night and those new booths are very spiffy!
Tuesday, December 19, 2006
My mother sent me the ancient family recipe for Fruitcake. Its never been out of the family until now. This is my Christmas present to you. Sorry for being away for so long.
Best wishes for a safe and glorious Holiday Season!
Enjoy!!
Follow the directions very carefully and you will have a successful venture.
Holiday Fruitcake Recipe
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
1 T. lemon juice
2 cups nuts
1 gallon whiskey
1 cup of Ice
Sample the whiskey to check for quality. Take a large bowl. Check the
whiskey again to be sure that it is of the very highest quality. Pour
1 level cup over the cup of ice and drink. Repeat. Turn on the electric
mixer; beat 1 cup butter in a large fluffy bowl.
Add 1 teaspoon sugar and beat again. Make sure the whiskey is still
okay. Cry another cup. Turn off the mixer. Break two legs and add to the
bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried
druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsnisticity. Next, sift 2 cups of
salt. Or something.
Who cares. Check the whiskey. Now sift some lemon juice and strain your
nuts. Add a tooble spain of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees. Don' t forget to
beat off the turner. Throw the bowl out the window. Check the whiskey
again.
Go to bed.
Who likes fitcruke anyway?
Enjoy!
Seth
Best wishes for a safe and glorious Holiday Season!
Enjoy!!
Follow the directions very carefully and you will have a successful venture.
Holiday Fruitcake Recipe
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
1 T. lemon juice
2 cups nuts
1 gallon whiskey
1 cup of Ice
Sample the whiskey to check for quality. Take a large bowl. Check the
whiskey again to be sure that it is of the very highest quality. Pour
1 level cup over the cup of ice and drink. Repeat. Turn on the electric
mixer; beat 1 cup butter in a large fluffy bowl.
Add 1 teaspoon sugar and beat again. Make sure the whiskey is still
okay. Cry another cup. Turn off the mixer. Break two legs and add to the
bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried
druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsnisticity. Next, sift 2 cups of
salt. Or something.
Who cares. Check the whiskey. Now sift some lemon juice and strain your
nuts. Add a tooble spain of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees. Don' t forget to
beat off the turner. Throw the bowl out the window. Check the whiskey
again.
Go to bed.
Who likes fitcruke anyway?
Enjoy!
Seth
Monday, December 18, 2006
Maine Foodie has been logging a lot of air miles lately for his real life job. I spent a lot of time in seven airports over two days just last week. I'm home now and plan to be here until "the wedding" at the end of the month.
We are planning our annual Christmas party, which we haven't had for a few years. My menu is taking shape and this is what I am toying with right now:
1. Carmelized bacon wrapped sea scallops skewered and done on the grill
2. Individual baked bries with either a homemade mango chutney or a spicy pepper jelly
3. a make your own roast chicken sandwich bar
4. shitake mushroom and leek tarts
5. various sweets and cheeses
By the way, in case you didn't notice, 3Tides has new booth spaces.
Enjoy,
Seth
We are planning our annual Christmas party, which we haven't had for a few years. My menu is taking shape and this is what I am toying with right now:
1. Carmelized bacon wrapped sea scallops skewered and done on the grill
2. Individual baked bries with either a homemade mango chutney or a spicy pepper jelly
3. a make your own roast chicken sandwich bar
4. shitake mushroom and leek tarts
5. various sweets and cheeses
By the way, in case you didn't notice, 3Tides has new booth spaces.
Enjoy,
Seth
Sunday, November 19, 2006
We went to potluck last night and I brought the cake...had to get rid of it somehow. There were really great things at potluck this week. I've not been for a few months, and was plesantly suprised to see so much good food. One woman, whom I have not met brought a bread cornucopia and had crudites spilling out of it. Greg and I are going to tag team that one for Thanksgiving. I'm going to make the dough (a cranberry orange pecan dough) and he'll make it into the cornucopia.
The best part of the night was Greg's friend Vicky saying "Is this your cream cheese frosting?" While digging a big fingerful out of her piece of cake, cause with her its all about the frosting, and opening her mouth. Needless to say, I left the cake with her--
Enjoy!
Seth
The best part of the night was Greg's friend Vicky saying "Is this your cream cheese frosting?" While digging a big fingerful out of her piece of cake, cause with her its all about the frosting, and opening her mouth. Needless to say, I left the cake with her--
Enjoy!
Seth
Saturday, November 18, 2006
Wedding Cake Practice Run #1
So, attached is the photo of my first attempt at a wedding cake tier. This is an 8" cake tier with three layers of orange carrot cake with orange cream cheese frosting. I just ordered the other pans that I'll need for making a four tiered cake with a larger 14" tier as the base and 10", 8", and 6" tiers on top. The decoration on this cake is just for experimentation. I found out by doing this one that one should pipe from the base to the top instead of from the top to the base. Also, the lattice work (if you can call it that) was an after thought, so I did that design after I did the frosting poops around the base and the top. I would do it the other way around next time. I might actually decorate each tier differently 'cause I would love to figure out the wicker basket technique, but don't want to do it for all four tiers. I may also just be very plain and decorate with orange or gardenia blossoms instead. I've been researching how to make wedding cake for a few weeks and wasn't sure my cake and frosting combo was going to work as my frosting doesn't use a lot of powdered sugar but rather relies on the cream cheese for stiffness. It worked! The things I never knew about making professional (or somewhat professional cakes) are that the cake should all be made in 3" tall pans and then leveled off and cut into 1" layers. The other thing I never knew was about the crumb layer of frosting. Its bloody brilliant, there is a first layer of frosting that goes on to keep the crumbs in and then the cake is refrigerated to set before the final layer goes on. Thats how those wedding cake tiers get so tall and round, its not the cake, but rather the frosting that does that. KEWL!
Enjoy,
Seth
Wednesday, November 15, 2006
Well, I know that I am not a patient man. Creating dough that has to rise for at least 12 hours in a warm 70 degree place is not going to be a staple in this house! I made two batches of the bread dough from the New York Times article I read in the paper the other morning. With both batches, I used straight whole wheat flour, something I might change in the future, If I ever have a block of time to do this again. The first batch I prepared just as the recipe told me to, but I couldn't stand it any longer after 12 hours and so I made the bread. With the second batch, I added olive oil to the dough before its inital rise and let that dough rise for over 20 hours. The photo above is of the 20 hour loaf. Beautiful on the outside, lovely on the inside, but the taste was a bit bland, so I would mess around with different types of flours and additions if I were to make this again. Though, 20 hours is a long time to wait or plan for bread!!!
Gotta get on the road, but here is the recipe:
3 cups bread flour or whatever mix you want
couple of pinches of salt
1 teaspoon yeast
sift together in a bowl
add: 1 5/8ths cups warm water
drizzle or two of olive oil
Mix with a fork until combined. Dough will be sticky. I ended up combining with my hands at the end to get the dough to come together.
Cover with plastic wrap and let stand for 18-20 hours in a 70 degree draft free place. I put mine by the wood stove, but in the middle of the night I knew it was nowhere near 70 there.
After rising (dough will have small bubbles on top) put on floured work surface and fold dough into itself one or two times. Let rest for 15 minutes covered loosely with plastic. Quickly shape dough into ball Sprinkle flour or cornmeal over tea towel and place dough there seam side down..sprinkle with cornmeal or flour, cover with another towel and let rise 2 hours or until at least doubled in bulk.
1/2 hour before rise is over preheat oven to 450 and place in oven a 6-8 quart covered pot (pyrex, cast iron, etc.) when rise is over, carefully remove hot pot lid, slide your hand under the lower tea towel and flip dough into pot with the seam side up. It will look like hell, but wait. Cover pot and bake for 30 minutes. Uncoverand bake for 15-20 minutes more until bread thumps hollow.
Yields 1 1/2 lb loaf
Let me know your results
Enjoy,
Seth
Monday, November 13, 2006
I read this article in the New York Times about making no-knead bread and how it will revolutionize the bread industry because normal people like me can create bakery style crusty boules with little or no muss. Of course the dough has to rise over a period of 12 to 18 hours at a temp of around 70 degrees! My thermostat is set to 60 degrees, so maybe I'll wrap a pair of sweat socks around the bowl! Actually, for the energy conscious ,just set the bowls at the base of the wood stove. I'll update you tomorrow on progress.
Enjoy,
Seth
Enjoy,
Seth
Wednesday, November 01, 2006
Cooking with Wes, #1
I had the distinct pleasure of cooking with my 13 year old friend Wes yesterday. Wes was here working with Greg, learning the basics of how to use a cutting tool on shearling while I was getting ready to have a going away dinner for a friend last night. He got bored with cutting fabric out and so came down right when I discovered that I didn't have enough flour to make chocolate chip cookies. I sat him down and told him that when he wanted to make something, but didn't have the right ingredients, there is always something hidden in the cupboards that will be a fine replacement. So today, we made oatmeal milk chocolate chip cookies! My other word of advice to Wes was to always use milk chocolate chips, Ghirardelli if possible. The chips are bigger and richer and one doesn't need to eat too many to feel satisfied. I put Wes in charge of the chips (bad idea) and also the placement of the cookie dough on the cookie sheets (he got better as time went on) My cookie recipe is below:
2 sticks butter (melted)
1 cup packed brown sugar
1 egg yolk
2/3rds cup flour
1 1/2 cup-2 cups quick cooking oats
2 teaspoons baking powder
pinch salt
2 teaspoons vanilla
1 pkg Ghirardelli milk chocolate chips
Combine the butter and sugar and then add the egg yolk. Sift together dry ingredients and add to butter mix, combine and then add vanilla and chips.
spoon onto cookie trays and place in 350 degree oven. Bake for 15-20 minutes until done. Cool and eat....mmmmmmm
What I did was make chipwiches with vanilla ice cream and two cookies. Its very elegant and rustic thing to serve on a cold night.
I saw Wes's mom today and she told me that Wes refuses to buy anything but Shirardelli milk chocolate chips for their cookies anymore.....another successful convert...my work is done on this project!
Enjoy,
Seth
Monday, October 30, 2006
I can't seem to go anywhere without someone saying that its time to update my blog! I guess thats good, but the pressure...oh the pressure!
We went to a birthday party on Saturday night that was billed as a potluck appetizer party. I was all set to go and had made 60 risotto cakes that needed to be cooked before the party...then we had a brown out because of that nasty storm. Our lights worked, but on about 1/2 power. The furnace didn't work, nor did the stove or the washing machine. I was SOL for the party and now stuck with all these risotto cakes!
Anyway, we picked up a fruit party tray at Hannaford and arrived at the party amid probably 20 trays of sushi! Everyone had the same idea.
I invited some people over on Sunday night for a dinner of risotto cakes and something else...1/2 of the invitees forgot (It was quite a party) and some others were tired and sick....a terrible thing to be at the beginning of the work week. So I fried up the cakes and found that they were really oily...the oil was super hot, but the cakes were still sopping it up. I tried to bake them, and they came out nice and golden brown, but now they weren't as moist as they should be. It was a dilemma. We decided that the cakes were way too much work and that I'm going to stick with plain ole risotto...which is awesome made with champagne, chicken stock, and sauteed leeks.
At least the shepard's pie with the whole wheat biscuit crust was a hit....even Wes, the vegetable hating 13 year old, thought it was delicious...though he was really bummed that there was no dessert.
Enjoy,
Seth
We went to a birthday party on Saturday night that was billed as a potluck appetizer party. I was all set to go and had made 60 risotto cakes that needed to be cooked before the party...then we had a brown out because of that nasty storm. Our lights worked, but on about 1/2 power. The furnace didn't work, nor did the stove or the washing machine. I was SOL for the party and now stuck with all these risotto cakes!
Anyway, we picked up a fruit party tray at Hannaford and arrived at the party amid probably 20 trays of sushi! Everyone had the same idea.
I invited some people over on Sunday night for a dinner of risotto cakes and something else...1/2 of the invitees forgot (It was quite a party) and some others were tired and sick....a terrible thing to be at the beginning of the work week. So I fried up the cakes and found that they were really oily...the oil was super hot, but the cakes were still sopping it up. I tried to bake them, and they came out nice and golden brown, but now they weren't as moist as they should be. It was a dilemma. We decided that the cakes were way too much work and that I'm going to stick with plain ole risotto...which is awesome made with champagne, chicken stock, and sauteed leeks.
At least the shepard's pie with the whole wheat biscuit crust was a hit....even Wes, the vegetable hating 13 year old, thought it was delicious...though he was really bummed that there was no dessert.
Enjoy,
Seth
Back from my trip down the coast from Maine to Florida. Last weekend as I said, I attended a private function at Per Se, Thomas Keller's restaurant at the Time Warner building in New York. According to their website, reservations are accepted two months in advance! They have three prix fixe menus all costing $210.00.
We had dinner in West, one of their private function rooms. We must have had six tables of 12 people and there were at least two servers per table. The room was filled with fresh flower arrangements and all the tables were white...white tablecloths, white plates, white napkins, etc.
We had a four course meal planned which seemed to be a mixture of seafood, vegetables, and meat. Our server discretly asked each diner whether any of us had dietary restrictions. I was given courses of vegetables and pasta instead of the salmon and scallops that the other diners had.
Portions were more European than American. I left feeling that I'd eaten, but not feeling totally full or over indulged as one does in some restaurants. My first course was a small rectangle of celery root with candied cranberries, julienned greens, and a light vinegrette. It was a lovely two bites of food that gave me just a taste of what was to come. Everyone else at the table had a sauteed scallop.
Next came a small dish of porcini raviolli with a beurre blanc and truffle foam. It was a beautiful dish. The others at the table had salmon. The main course was a medallion of lamb that was tender and perfectly cooked. Our dessert was a rectangular sliver of chocolate decadence with a decoration of 24carat gold leaf (the only gold leaf that is edible) with a dolop of fresh lemon sorbet and dark chocolate smear on the plate.
After coffee and tea, the cookies came out....and one of the wealthiest women I have ever met took four chocolate cookies, wrapped them up in her napkin and shoved them in her purse..."for bedtime" she whispered to me. When we left, we were handed two chocolate brownies in a Per Se bag.
I have to say that I was so impressed with the service. Glasses were always filled, 6 different kinds of bread and two types of butter were offered by the bread server, and the food was so delicious and fresh. An amazing place.
Enjoy,
Seth
We had dinner in West, one of their private function rooms. We must have had six tables of 12 people and there were at least two servers per table. The room was filled with fresh flower arrangements and all the tables were white...white tablecloths, white plates, white napkins, etc.
We had a four course meal planned which seemed to be a mixture of seafood, vegetables, and meat. Our server discretly asked each diner whether any of us had dietary restrictions. I was given courses of vegetables and pasta instead of the salmon and scallops that the other diners had.
Portions were more European than American. I left feeling that I'd eaten, but not feeling totally full or over indulged as one does in some restaurants. My first course was a small rectangle of celery root with candied cranberries, julienned greens, and a light vinegrette. It was a lovely two bites of food that gave me just a taste of what was to come. Everyone else at the table had a sauteed scallop.
Next came a small dish of porcini raviolli with a beurre blanc and truffle foam. It was a beautiful dish. The others at the table had salmon. The main course was a medallion of lamb that was tender and perfectly cooked. Our dessert was a rectangular sliver of chocolate decadence with a decoration of 24carat gold leaf (the only gold leaf that is edible) with a dolop of fresh lemon sorbet and dark chocolate smear on the plate.
After coffee and tea, the cookies came out....and one of the wealthiest women I have ever met took four chocolate cookies, wrapped them up in her napkin and shoved them in her purse..."for bedtime" she whispered to me. When we left, we were handed two chocolate brownies in a Per Se bag.
I have to say that I was so impressed with the service. Glasses were always filled, 6 different kinds of bread and two types of butter were offered by the bread server, and the food was so delicious and fresh. An amazing place.
Enjoy,
Seth
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