They honestly weren’t that sharp/peppery. They are sold by a hydroponic farm around here and I wonder if that growing method contributes to their mildness.
Yeah, my backyard nasturtiums are peppery like watercress.
Made 2 insanely difficult coconut cakes for former coworkers for their Easter dessert. Ingredients were $37. They paid me $80 each.
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I made the full recipe in this oversized pan. (They want you to bake a 9x5 and 6 cupcakes.) Even with tenting, the edges overbrowned. 75 min bake at 350F fan. Will report on texture and flavor later. I won’t be making the brittle called for in the recipe. (They didn’t either if you see the their first 2 pictures.) Already have cream cheese frosting to use up in the fridge, so will be skipping that part of the recipe, too.
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Focaccia…black oil cured olives, green Castelvetrano olives, a dusting of herbs de Provence and a few small pinches of hot pepper flakes. Waiting impatiently for it to cool to slice for sandwiches. This is a sourdough focaccia that rises overnight in the fridge prior to baking.
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Haven’t baked a straight sourdough in a while. Took a break after a couple of failed tries at KAF’s Pain de Campagne.
Back to my usual 1-2-3 sourdough (1 part starter, 2 parts water, 3 parts flour, 2% salt). Really happy with today’s bake, which incorporated 50% bread flour, 25% AP, 25% white whole wheat.
Bought some duck eggs at the market last weekend. Duckies and toast for breakfast tomorrow!
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Looks perfect!
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Gorgeous loaf. I made a part-whole wheat sourdough the other day but I overproofed it and didn’t get enough gluten development. I was too lazy to dig out my vital wheat gluten and just used AP and WW - I think with WW you need the extra gluten of bread flour (or AP+gluten).
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At DH’s request, I made a pineapple upside down cake yesterday, from a mix (Duncan Hines). It tasted exactly like you would expect cake mix and canned pineapple to taste. The only saving grace was the Montmorency sour cherry decoration in the corners!
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I would agree with you on the need for some bread flour or vwg with the whole wheat.
Have done a lot of baking this week-end ( largely as procrastination to avoid doing taxes, which I did complete this afternoon). Baking one: Banana Tahini rum cake. I was very excited about this: A friend invited me to dinner, and she is lactose intolerant. This recipe is naturally dairy free!
It was… stodgy and dry.
a disappointment for sure. Not sure if was user error?
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We’re voting on a baking book for May–August!
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And more successful baking this week-end. These were made last week-end, frozen, and sliced and baked today. Essentially Dorie Greenspan’s World Peace cookies, with the addition of 1/2 cup of crushed, freeze-dried raspberries. I can’t wait for someone I know to go to the US, so I can stock up again on TJ’s freeze dried fruit! Really delicious…
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I’ll mail you some if you want! DM me
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Pineapple tarts. Last time I made pineapple tarts I did more of a cakey dough with cream cheese and more sugar. And those were absolutely delicious. This time I went with the style of more melt-in-your-mouth short dough. It’s a cooked flour crust that basically inhibits gluten development and produces very delicate pastry. No eggs, so it’s very buttery (there’s a little lard, too). Because this dough is not sweet, the pineapple filling is sweeter. Either style is wonderful and I love pineapple tarts any way I can get them!
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I made this asparagus galette yesterday. I’ve made it several times to my husband’s delight.
It is delicious. The fresh tasting asparagus and the slight funk of the aged cheese balance each other nicely.
I like the method of salting the asparagus so it doesn’t need to be cooked prior to baking the galette. The texture turns out nice and firm and the flavor is bright.
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