Focaccia for lunch today. A very light and crispy focaccia, the sourdough had an overnight rise in the fridge. It was ready for baking mid-morning and baked in about 25 minutes. Filled with the remainder of the roast pork, avocado and Campari tomatoes. We had a small endive salad on the side.
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Easter lunch. Brown sugar baked ham, scalloped potatoes, roasted asparagus, three been salad, deviled eggs, rolls and pineapple upside down cake
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Gorgeous bread.
I used to bake bread but not since getting a Miele oven. The height is a tiny bit shorter and my Staub cocotte doesn’t fit 
unless I remove the rack but Miele strongly advises against putting anything directly on the oven floor.
Now I bake other kinds of breads and pastries.
Almost like in Spain, where it’s drenched in the best olive oil and a good sprinkle of oregano.
Like ziz…
The variety is “Rosa de la Reina” from the Jamon producing part of Andalucia (Sierra de Aracena). I bought 2 kilos and guarded them with my life all the way home.
Raff
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I’d be very unhappy if my oven didn’t allow me to bake bread. Have you considered using a different vessel other than your Staub cocotte?
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Fun eats for the partner.
Liquorice “eggs”
Simple pastry with chocolate and poppy seeds
Gold bunnies be like “can we eat yet?”
Meal number 2:
Herring
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I have been using a shallow pan (LC). I do have a Staub shallow pan but the lid doesn’t fit extremely snugly. This pan doesn’t come with a lid so I use the one that comes with the deep cocotte.
LC shallow pan
Deep (Staub)
Shallow (also Staub)
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Well, contrary to most bread bakers, I make all my bread in a variety of thin enamelware. I do use a baking stone underneath which unfortunately would not work for you space wise .
And lunch today…another focaccia, this time with oil cured black olives, Castelvetrano olives, herbs de Provence, pinch of red pepper flakes. Cold, thinly sliced lamb, a few lettuce leaves from the garden and an emulsification of puréed preserved lemon, mint and evoo was lightly drizzled on the bread and the lamb. On the side, green apple, red cabbage, red onion added a nice crunch.
And the remaining half destined for good things!
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Enameled steel?
The wait is OVER!
The grated yellow bits come from this… salt-cured yolks.
Partner’s plate
Boiled eggs steeped in beetroot water. Green sauce (radish leaves, avocado, lime juice, kefir).
(I’m partial to) Tirolean Speck and hams
No Riesling in the house but I have “biere brut”. It does have a taste of asparagus in it.
A different kind of eggs, with a mustard sauce. Mine is not yellow because it’s not the creamy type. These eggs are most commonly served with boiled potatoes but I have bread.
Limequat marmalade and poppy seed “crosses”
Went biking in the countryside and walking in the woods for hours yesterday. Asparagus farm near my house, always buy from them. Supreme quality (and with prices to match).
The covers can be seen from a great distance. They glisten in the sun.
Asparagus Spider lifts and holds the cover up so the workers can do the harvesting. One of the reasons asparagus is so expensive is because it’s back breaking manual labour. Every single spear is cut by hand with care
Corn field from last season.
Wildlife have priority.
@linguafood , you are gonna eat it very soon!
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Yes, granite ware. It works perfectly, I’ve also used a Corningware soufflé dish, a stainless steel pot, a terracotta plant saucer covered with a wok lid and other non traditional cooking vessels. I have multiple enameled cast iron and uncoated cast iron and they are not necessary to bake a good loaf of bread. Here’s one I made Saturday in granite ware.
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Wonderful! I have a number of granite ware pieces and had never thought of that. Love that lamb sandwich above.
@Presunto beautiful feast you put out!
I munched on hummus and crackers and Lexington slaw for lunch today. The latter is made with a ketchup and cider vinegar dressing rather than mayo. I just came across it this weekend and had to try it.
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I always bake on a stone as well whether it be granite ware or cast iron.
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I meant to mention that I do not preheat the granite ware, but do use parchment paper to place the dough inside the pot.
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A classic! Hope you’re feeling better.
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Quality and restaurant presentation!
Have you made tempura yet?
Sorry, no photos. Too hungry. Lunch today was the ful breakfast from Eat, Habibi, Eat. Delicious!!
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Thanks! Haven’t tried making tempura yet, maybe sometime, would need to get some jumbo shrimp.
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