OlyveOyl

@Tropicalsenior I like the combination of raspberry/rhubarb rather than strawberry as it’s a little less sweet.

Rhubarb raspberry galette, a flaky crust rolled very thin was complementary to the fruit. We had it with a dollop of sour cream. That was the last of FM rhubarb for the season.

@AlaMoi Good luck, wishing you success!

@AlaMoi If you have parchment , you can make a parchment couche, pleating the paper to fit the dimensions of the bread.

It’s what’s for breakfast…warm biscuit, cool strawberries and sour cream.

@AlaMoi. we also love fresh bread, I froze 6 of the baguettes but never quite as wonderful as fresh, ergo the two baguettes 😋

@AlaMoi For the four mini baguettes, I used 270 g. KA bread flour, 1T rye optional, a T Sourdough starter..very optional, 5.5 g salt, 1 t yeast, 1t evoo. Water…200g. was too much, dough was a little too wet and sticky, so I’ve been reducing it a bit. I’d start at maybe 175 g. This started out as basically a no knead bread with 80% hydration but I’ve not made it that way. Certainly hand kneading is an option with this small amount of dough, I would not bother with a mixer. I use the FP because it’s so fast. All the dry ingredients get added to FP and pulsed , add starter if using and evoo, pulse again. As my kitchen /flour were warm, I used 40* water poured into the processor in one go…motor on. Process a total of 45 seconds..if the dough looks to wet/ sticky , add in a couple tablespoons flour. It should clean the processor. I made only two this morning with 150g flour, 100 g. water..this needed a little more flour as well. I knead a minute on the countertop and then place in oiled covered container until doubled. Remove, gently shape into a rectangle and divide into 4 pieces. Shape as for a standard baguette. Let double while preheating oven to 425*. Reduce to 400*, bake about 15 minutes convection bake…a little steam would be nice. I think I covered it all, lmk if I’ve left anything out! The two I made today got studded with rosemary but I also add rosemary to the dry ingredients and process …this gives a lovely flavor when processed in with the dough.

@Kim Shook Cake Bible pg. 157 indicates 7 large eggs separated plus 3 additional whites. I will DM you.

Yesterday’s lunch was sliced chicken breast with arugula sprouts on a homemade mini baguette. Continuing the strawberrypalooza, a sponge cake liberally moistened with eau de vie Framboise/sugar syrup.

Small baguette style rolls for sandwiches. I’ve been making these frequently with pleasing results. I made these in the FP with great success.They are a direct dough but I add tablespoon sized “blob” of starter and the occasional T of rye flour. Today was all bread flour using 40* cold water to keep the rise on the slow side. Yesterday was some semolina and sesame seeds, my current favorite is fresh rosemary and evoo. These will have some sliced chicken breast and arugula sprouts for filling.

Ham sandwich, sprouts, olive salad on a homemade mini baguette with rosemary, Evoo and Maldon salt on top. Dessert was an oversized shortcake with local strawberries.

https://theviewfromgreatisland.com/black-plum-blitzkuchen-say-that-3-times-fast/ @rotuts I made half in an 8” round, any fruit would be good.

Swiss chard tart for lunch today, along with an endive salad and lightly charred peppers. The tart has ricotta, eggs, pecorino and a huge bunch of chard from the FM. Dessert was a slice of plum cake.

You are more than welcome! Just be sure the radishes are patted very dry on paper towels.

For the radish lovers amongst us, a Radish butter to spread on baguette or crackers. This is going to get some finely chopped pistachios at time of service. 6 oz. of radish are finely chopped in the food processor along with two tablespoons of vinegar. This is left to rest for ten minutes and then well drained until totally dry. While this is occurring, soften 4T butter, along with 1/4t salt and 1-2 teaspoons of horseradish, mix well. When radishes are as dry as possible, mix with the butter and add additional salt and horseradish if desired .

Lunch today was a salad of FM greens, lightly cooked sugar snaps, tomatoes with a blackberry vinaigrette. Steamed Swiss chard stems with chervil and an organic grilled chicken breast. We had a slice of a delicious Roman tart, flaky crust, Rhubarb Amarena homemade jam, ricotta , pistachios and an almond paste streusel.

A Roman style tart that was so good! A thin, flaky crust filled with homemade Rhubarb Amarena jam , ricotta with vanilla/almond extracts, pistachios, an almond paste streusel topping. This is a combination of several recipes, I frequently make Rachel Roddy’s version but this is an excellent variation.

@MaryIsobel…I think the radish just might be my favorite! When I can get the narrow French breakfast radishes, it’s even better.

@rotuts Thank you rotus, it was fun to do and we enjoyed them, the simple bread was perfect for them.

Lamb tagline adapted from Nigella. Sautéed onions and cubed leg of lamb, bay leaf , red wine , cooked at 300* for one hour and fifteen minutes, then added carrots and artichoke hearts for another 45 minutes. Some oil cured black olives were added for the last ten minutes. Served over couscous, this made enough for lunch a few days later. Made a hit with several family members who intended to make their own subsequently.

Some open faced sandwiches I’ve made for lunch using the simple bread from “ Modernist Bread”. Radish French Butter Radish sprouts Roast beef mustard broccoli sprouts Egg salad and bacon Tuna salad with preserved lemon and olive salad Egg salad with pickles Buttered bread for the sardine pâté BLT Egg salad

A couple of bakes from “ Modernist Bread”. From the workbook on page 38, The Van Over Method for Lean Bread, intended mostly for baguettes but there are suggestions for a batard and a boule. The batard was half of the recipe, the boule was 500 g rather than 605g. These are made in the food processor, I did a little hand kneading to achieve a window pane. My Cuisinart struggled with the 500g. amount as I rested it at the 30 second mix with intentions of resting 5 minutes and running for the additional 45seconds. It wouldn’t run properly so I split the dough in half and then proceeded. Both breads were baked in a Granite Ware, the batard in a hot oven on a stone , the boule in a cold oven on a stone. This is a simple lean dough that is at its best on day one. To the boule I added 1T ~ rye flour and a very well olive oiled container in an effort to increase the shelf life. I have Van Over’s bread book but haven’t baked from it in a very long time as I have pretty muched switched to sourdough. This bread can be made in about five hours and I found it very enjoyable.

Mini muffuletta style sandwich, olive salad, mortadella, provolone, ricotta. Rolls were from small batch pizza dough, just enough for two sandwiches. Very thinly sliced slaw with radish and some delicious Sicilian cracked olives.

NYT Darina Allen (Ballymaloe) Irish Soda Bread..I substitute 50 g Odlums very coarse wheat flour for 50 g AP. increase buttermilk by probably another quarter cup, because of the extra coarse flour. But…a wet dough makes a better loaf, internal temperature should be 205-210*. I bake in a Corningware Soufflé shaped dish, ( parchment) covered for probably 25 minutes, remove cover, let continue to brown, about 10 more minutes, if browning too much, replace cover. Wrap in a towel immediately and let cool before cutting. Interior temperature is critical or bread “ could” be gummy.

As much as I love JP, that bread gives a bad name to soda bread😂. I realize he used milk and baking powder rather than baking soda and buttermilk, but soda bread should look like this. I also used a pound of flour as he mentions, but 50g. are very coarse Odlums wheat flour. I bake covered in a deep Corningware bowl. I happened to make this in the morning to finish off the rest of the gravlax.