Cooking: February 2008 Archives
A friend of mine gave me some venison which I used to make chili. So, in an effort to get rid of the leftovers, I used the chili for a pizza. It was not bad at all. Although it would have been better with some raw onions and Cheddar cheese.
You know, for the next pizza, I am thinking on using rice in some form. Perhaps a risotto? I need to search for some recipes that use rice and cheese...
Of course, after eating a couple of slices of hot bread with butter, what else does one do with a loaf of bread? I made a B.L.T. sandwich. And then cut the rest into cubes to dry over a couple of days.
Besides the usual cream and eggs that your basic pudding, this recipe adds beer. I used Young's Double Chocolate Stout. How many calories does it have? Does really it matter when you sinfully indulge yourself?
Its been a while since I have made some bread. So, on the sourdough life cycle N - 2 (where N was sleep in the refrigerator and N - 1 was pizza dough), I created this version. The recipe was:
- one and a half teaspoons of salt
- seven ounces of water (mix the Kosher salt until the crystals dissolve)
- three ounces of active sourdough culture
- fifteen ounces of flour (by weight)
- mix until homogeneous (I had to spray some water because of uneven mixing)
- cover with saran wrap and let rest overnight
- knead the dough and place on strip of parchment paper. Cover and let rise for six hours
- place a Le Creuset Dutch Oven into the oven and preheat to 500 degrees
- place the bread inside the Dutch Oven and reduce the heat to 425
- bake for thirty minutes, remove the bread, and place directly on the rack
- bake for twenty five more minutes
