Food
NYT Wednesday Dining >> Dinner Co-ops
Similar to the community-helping/sharing themes of the NYT crop-mobs I posted back here, today’s dining section has a great article on the growing trend of homemade dinner co-ops… Check it out!
Food
It’s about time >> Gelato on a stick >> PopBar
via Grub Street.
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Jidori Chicken: The New Kobe Beef
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Canal House Cooking
The Kitchn published their recipe for the Lemon and Sea Salt Focaccia shown above… It looks so good! Click through below for the recipe…
From the Kitchn…
I made this delicious focaccia recipe last night with stellar results. The bread was crisp yet chewy and the lemon provided a bright, slightly bitter contrast to the olive oil and salt. The rosemary brought everything together, matching the lemon’s assertive notes with its lovely, piney perfume. And, it was easy!
Lemon and Sea Salt Focaccia
makes four 8-inch rounds
For the Dough
1 envelope (2-1/4 teaspoons) active dry yeast
6 tablespoons really good extra virgin olive oil
4 cups bread flour, plus more for kneading
2 teaspoons salt
To Assemble
Really good extra virgin olive oil
Leaves of 2-4 branches fresh rosemary, chopped
2 lemons, washed and very thinly sliced into rounds
Coarse sea salt
For the dough, dissolve the yeast in 1/2 cup warm water in a medium bowl. Stir in 1-1/4 cups water and 2 tablespoons of the olive oil.
Pulse the flour and salt together in the bowl of a food processor. Add the yeast mixture and process until a rough ball of dough forms, 1 minute. Briefly knead dough on a floured surface until smooth. Shape dough into a ball. Put 2 tablespoons of the oil into a large bowl. Roll dough around in bowl until coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it has doubled in size, about 2 hours.
Pour a thin film of oil into each of four 8-inch round cake pans. Quarter the dough and put one piece into each pan. Using your fingertips, spread dough out in each pan. The dough is elastic and will resist stretching. Let it relax for 5 minutes or so after you’ve stretched it as far as it will go. Eventually, it will cooperate and fill the pan.
Preheat the oven to 450°. Cover the pans with damp dishcloths and let the dough rest until it has swollen in the pans a bit, 30-60 minutes.
Uncover the pans. Sprinkle the dough with the rosemary. Using your fingertips, poke dimples into the dough in each pan, then liberally drizzle with oil so it pools in the hollows. Arrange just the thinnest rounds of lemon on top, drizzle with more oil, and sprinkle with sea salt. We like ours salty. Bake the focaccia until golden brown, 20-30 minutes. Drizzle with more oil when you pull the focaccia from the oven. Serve cut into wedges.
Dana’s notes: I used a KitchenAid stand mixer instead of the food processor and I imagine the dough can be mixed up by hand the old-fashioned way as well. If you don’t want to bake all four loaves, you can freeze the dough for future use–just wrap them in plastic right after you’ve quartered the pieces. Next time, I may try substituting 1 cup of the regular flour for
Food
Smitten Kitchen
Click here for the recipe, or here for her blog. I’m also presently craving the radicchio, apple, and pear salad she just talked about.
Food
Limited Edition Cookbook
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Sugarbird Sweets (and Teas)
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Beignets
Early spring is usually thought of as a dry patch for holidays… Christmas/New Year’s is over, and Easter and Memorial Day are barely visible on the horizon. But this year, we got a highly fortunate triumverate of holidays to break things up, and I for one, am not failing to appreciate it.
This is epic. We just had Feb 14: Valentine’s Day, Feb 15: President’s Day, and now Feb 16: Mardi Gras begins! Though President’s Day isn’t an excuse for any particular yummy food, it did allow time to regroup and think about yummy foods to make during Mardi Gras. Haha, just kidding. …Sort of… click jump for more.
I do love seasonal and holiday-oriented eating, and what better excuse than Mardi Gras to try my hand at beignets? With the legendary Huey’s now closed in Atlanta, I haven’t had a beignet since a New Orleans trip in 2008 …and that’s far too long.
I plan to try this recipe by Paula Deen… doesn’t it seem like she’d have a good one? She seems to be a master of anything involving frying.
photo at top from here and at bottom from Paula Deen
Food
Cookies are the New Cupcakes
Well, actually, I don’t know that that’s true, but I think Sugarbuilt’s cookies are almost too cool to eat! And if it does turn out to be true, then you read it here first!
Based in Brooklyn, which explains the clever local inspiration above and below, Sugarbuilt is owned by Amelia Coulter, who has a degree in sculpture.
Click the jump for the rest…
Found via Edible Brooklyn Magazine.
Also, check out these architectural cookie cutters Amelia posted on her blog.. They were produced for the moma in 1988 and she found them on ebay. So cool. Something like this would be such a great gift for a design nerd. It even came with this sheet that has little facts about each building!
