It’s so pretty. Weee. Thrifted at the Salvation Army by Warden & Eglinton.
February 22, 2012
Adventures in Bread Making: Jim Lahey and a quick leftover sandwich
Ever since watching the Tartine Bread promotional video and stumbling upon the Tartine Bread Experiment blog, I’ve been dying to have another go at bread making at home and give working with yeast another chance. I still haven’t bought the book yet, but I have been hunting around the internet for some free recipes. Jim Lahey’s No Knead Bread recipe seems to be a very popular one, with FecalFace.com posting about it for some reason. (FecalFace is an art blog, I swear.)
This is only my second attempt (i and ii) and the results, so far, have been alright. I’m not quite sure what it is, it could be the flour I’m using or my kitchen itself or maybe even the oven, but my dough keeps turning out wetter than it should be and my attempts to compensate for it by adding more flour on my second try resulted in a very tough bread. (Adding extra flour required that I kneaded it a bit, so maybe that’s why it got tough?) I will try it with less water next time.
As Ink Remains had great looking results, so it’s not the recipe, it’s just me.
The sandwich was made using my day old Lahey bread. It had gotten tougher over night, but a quick pop in the toaster remedied that. The roasted chicken, using a rosemary and lime olive oil marinade, was also a leftover from the night before. And, of course, we all know a good sandwich is even better when topped with a fried egg.
More: Rosemary Foccacia Bread and Cinnamon Sugar Pull Apart Bread.
February 10, 2012
A little lunch remix: avocado and cherry tomatoes
I bought cherry tomatoes, and fresh basil and rosemary last Friday. Then we got avocados. So, yes, I’ve spent the entire week incorporating them into as many meals as possible.
The quinoa dish with caramelized onions turned out to be a bummer, ruined by the bitter rosemary left too long to cook in olive oil, so I won’t talk about it. Instead, how about the Grilled Cheese Baguette version, inspired by As Ink Remains‘ avocado and cheese toast, lighty scented with a rosemary-butter then topped with a mashed avocado spread, a few cherry tomatoes, and then havarti? A dash of lime in the mashed avocado does wonders and brings out the rosemary.
You don’t really need instructions for it, but I feel like writing it:
Cherry Tomatoes & Avocado “Grilled Cheese” Baguette
- Baguette, halved length-wise
- Butter + Chopped rosemary
- Avocado + Salt, pepper and a dash of lime
- Cherry tomatoes, halved
- Havarti or your cheese of preference
Preheat a grill or a pan to medium-high heat. Combine butter and rosemary in a bowl and spread it on top of your baguette. Grill the baguette cut-side down until toasted. (It will smell delicious!)
In the meantime, take half an avocado and mash it to your desired consistency (smooth or chunky, up to you). Add a pinch of salt and pepper and lime juice. I didn’t have chili flakes, but I bet it would go well with it.
Assemble your baguette with the avocado mash, cherry tomatoes and sliced cheese. Put it back on the pan and cover until the cheese melts, between 3 to 5 mins. Cut into cute little mini bit size pieces or…eat whole.
And voila!
A little food photography note: I just realized I could have probably sprinkled the top with some rosemary…oh well..when hunger calls, who has time to prethink all of this? Right?!
November 21, 2011
Whole wheat pancakes Sunday!
I couldn’t go to bed without posting this lovely brunch Leo made for my family and I earlier on Sunday morning, which included whole wheat blueberry pancakes, breakfast sausages, and scrambled eggs topped with avocado slices. He also made us ‘avocado milk’ later in the afternoon. It was a good day.
Fluffy Pancakes recipe from All Recipe
August 19, 2011
July & August Instagram Eats
Since coming back from Montreal, Leo and I haven’t gone out for any dinners or brunch, which has been a nice break on our tummies and wallet. Plus, getting snacks and walking around Toronto after work has been fun! Check out my Ferrero Rocher inspired combo of Dark Tanzanian Chocolate + Hazelnut gelato combo from Ed’s Real Scoop on Queen St. East. (Drawing by Leo.)
From top to bottom:
Agave y Aguacate’s steak salad and white chalupa
The Drake Hotel’s pork belly kabobs
La Carnita tacos and art print, for which I lined up for over an hour on Adelaide Street…. and was consequently late for work….
The Drake Hotel’s crispy chocolate chip cookies and mango juice, the best cookie I’ve ever bought!
Elle M’a Dit’s (the newest Baldwin restaurant to open) schnitzel sandwich with fries…it ended up being a very expensive lunch…
