I’ve still been on my cooking kick, baking bread and trying out new recipes. Last week, I decided to bake baguettes again, and this time they came out looking perfect, though slightly undercooked for my taste — they were cooked all the way through, but I would have liked a thicker crust.
As for dinner with the baguettes, I decided to try out some recipes from my new Chez Panisse Vegetables cookbook. I made a very tasty grapefruit, avocado and endive salad, as well as a summer squash and corn pasta, which tasted sweet and fresh (unfortunately I didn’t take photos). I really enjoyed both recipes and would make them both again. They were really simple but had a lot of flavor, and I love that the cookbook gives really free-form instructions in the recipes, which makes it hard to go wrong.
For dessert, I made the Tartine brownies that we first tried when Maryn and Brian came over for dinner. I found the recipe on the No Special Effects blog, and they turned out really tasty and rich, though somehow not exactly like the ones Maryn baked (maybe I baked them a little longer than I should?), though I don’t think anyone was complaining. They were really decadent and rich, and had a flaky top and moist, soft interior.
This week, I decided my dough of the week — I have been making some sort of bread at least once a week for a little while now — would be pizza dough, and I had a few people over for an impromptu pizza-making party. I found a recipe for whole wheat dough in The New Basics Cookbook (I would have likely referred to How to Cook Everything again, but I didn’t have it handy because we’re housesitting), and made up a batch with enough to make four individual-size pizzas. The dough was easy enough, and I just pressed it out by hand. I made a simple tomato sauce by doctoring up a canned sauce (also a recipe froms The New Basics Cookbook), shredded up some mozzarella cheese, and sliced mushrooms, tomatoes and red peppers. We also had garlic, olives, basil and carmelized onions to put on the pizzas. All the combinations were delicious — especially the ones with the caramelized onions. I only wish we had more leftovers… I’ll definitely be making pizzas again soon, and trying out some different crust recipes. The whole wheat crust was good, but it doesn’t have that classic pizza taste.
What should be on the menu for next week?