May 20, 2012 - 3:35pm
Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two
A nice lunch for two featuring store bought (inside out and grilled) and home made ciabatta, beer can and teriyaki chicken.
With some Mojo de Ajo (with achoite and chili flakes) and the apple strawberry and ginger crisp.
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Nice spread DA.
You guys eat mighty well at the DA household.
We do eat well with fresh fruits and veggies for every meal, nice variety andf combinations of foods and color along with a little but flavorful meat and bread is the ticket around here - and portion control ...... :-(
May I inquire if you accept table reservations in your household, dabrownman? Everything looks so fresh and healthy, I'd definitely order two right away.
but only part of it shows up - reservations not required. I think you and I have similar cooking requirements. It has to be fresh, colorful, healthy, delicious, fun and easy.
Glad you liked the post and thanks for your kind words.
Today was laminated dough for croissants and pastries. Trying to convert txfarmer's SD recipe to eliminate the added commercial yeast by subbing Yeast Water. Never made croissants before so this should be a real adventure.
Mr. D
You have done it again. Made me feel totally inadequate as a cook.....I do not let my children see your posts or else they would really rebel or, perhaps in my 22 year old son's case, they would request your address post haste and start packing their bags. :-0
Take Care,
Janet
We're guessing if you are half a good a cook as you are a baker your brood is well fed and not looking for a new home chef. Nothing like cooking and baking to add inches to the waste line which is why portion control is so important :-)
I'm really worried about my croissants and pastries. We took them out of the fridge this morning and they had not risen overnight and seemed a little hard - they froze in the fridge! It was 105 F yesterday and the fridge is set for 39 F! We don't know if SD and YW can recover from that but the butter sure liked it.
I think I have a disaster on my hands but the apprentice doesn't seem upset in the least - so we will endeavor to persevere.
Mr.D
Sorry to hear of your disaster...I know from personal experience how upsetting it can be due to all the time and effort that goes into a meal/loaf. Tis always nice to have one 'cool' head in the house when the unforeseen happens :-)
Having to adjust here too due to warmer temps. but not anything like you are experiencing. A friend gave me a 3'x2' small refrigerator a couple of months ago when heading over to Portugal and it maintains a steady 50° temp. which, I have read, is about as cool as you can go without killing or damaging the yeasties and beasties in a sd. I am still experimenting with my leavens to see how they respond and so far no problems....but I am just beginning to use it now so I am sure I will know by the middle of our summer here how it really works.
Take care,
Janet
temps below 50 F damage SD yeasts. I have routinely been holding loaves for 12-20 hours at 36 F. Now I need a wine cooler. No problem my wife drinks white wine and she would love a new wine thing that she won't be allowed to use - for wine :-)
The croissants and Danish didn't come out as bad I thought they would. I'm OK with the a first attempt but we are waiting till winter for the next one. I always hire apprentices on their ability to keep their heads - when everyone else is losing theirs :-)
Mr.D,
I have only read that somewhere - or at least I think I read it so PLEASE do not take it as true since I know about a little less than nothing about the lives of micro organisms.
I am very much a newbe with leaven management and am still experimenting like crazy to find what works and why it works. Lots of variables like how long a leaven is stored, what the hydration level is, how much is in the jar etc. which all make a difference. Overnight I have never had a problem with my leavens or bread doughs with temps ranging from 38°F to 45°F. My back up leaven has been just fine stored in that same refrig. for a week or more. Livens right up with a couple of feeds.
I have only used the new 'small' refrig. during short intervals when I have a daily leaven feed that I want to slow down but not stop from ripening. It is still a very new gadget for me so I really have no idea what I am doing in regards to yeast health and well being. In the winter my basement temps are good for slowing things down and I know how to manage doughs that way. This summer will be my first with 'junior' so maybe by the fall I will know a tad bit more...
So, please do not take what I have written as 'truth'.....I would hate to be spreading misinformation about our little friends :-)
Wish I knew someone who has a wine cooler who does know what they are doing. Would take months off of my learning curve....
Glad to hear your breads came out okay. They survived the deep freeze so now you know how hardy your yesties and beasties are....I really do think these critters are a whole lot hardier than I have been led to believe...I mean they have been raising bread for thousands of years under all kinds of conditions - many of which I am sure are a lot more hazardous to their health than a few nights in a cold location...
Take Care,
Janet
were so looking forward to a wine cooler .... I think it is really needed. Can't have he wife's wine go bad now can we?
From what I've read you would only slow down the little beasties and not kill them. You are supposed to be able to freeze your starter not that I have tried this before.
Freezing your SD breads should only slow down the fermentation and not kill them.