I like cheese. Not the fancy cheese. Like the other day my dad got some cheese that smelled like feet. I tasted it. It tasted like feet. Not that I know what stinky feet taste like. But I do like cheddar and extra-sharp cheddar. (Tillamook anyone?)
An exquisite treat at our home is chunks of Parmesan cheese. I love grating it on spaghetti and such things. Once I grated my finger. My dad wasn’t even concerned about my finger. The first thing he said was ‘Great…Now I gotta wash the grater.’
I also like trying new cheeses. What’s your favorite cheese?
I made the rolls and they had melted cheese in them. UM…YUM. And onion (I like onion.) They have a bit of a wan look about them.
Butter. What’s American’s obsession with it? When was the last time you ate butter? Your answer will probably be, ‘Within the last week.’
Contrary to popular belief, butter is healthy in small amounts. The fats in butter helps your body absorb nutrients found in veggies and also help absorb vitamins your body needs (A,D,E,K). Next time you get a fungal infection butter contains the lauric acid which can help.
Now don’t think you can sit down with a stick of butter and start chowin’. Butter is very high in saturated fat (the bad stuff) and cholesterol. But, it is interesting that there are a few benefits.
The only reason I’m telling you any of this is because these rolls have butter on the inside and butter on the outside. Yum.
If you’ve ever had the good fortune to taste a Parker House Roll, you know it’s good. You know it’s really good. Golden-brown and best served warm. The history of the buns come from a legend.
The story is, in the 1870’s a hotel owner threw some unfinished rolls into an oven after a disagreement with a guest. When they came out of the oven, the product were some buttery rolls that tasted better than the heavenly smell. They have been served all over the world ever since and are the ultimate comfort food.
These are good plain or with jam. Tea or no tea. Breakfast, lunch or dinner. They are good for Thanksgiving, Christmas, Easter, Labor day, birthdays, or any old day. Why? Because these rolls are just plain good.
Challah is a popular tradition in the Jewish culture. On Sabbath two loaves are prayed over before broken and eaten. It is meant to represent the manna that came from the sky on the Exodus.
When I made the bread I got very discouraged because it was very runny like pancake mix. Not bread dough. After giving up, my mom put on her ‘Super Mom’ cape and came to the rescue. She added more flour and kneaded it longer.
It soon came time for me to braid the bread. My braiding skills aren’t the most impressive thing on earth. In saying that I thought I did a wonderful job braiding bread.
I baked till golden brown.
I found it apropos that I was reading The Chosen at the time of making this bread. Challah is mentioned in the book!!
Brioches a Tete is not only fun to say, but delicious.
Brioches a Tete is French. Time for a French lesson? I think yes.
Brioches a Tete is French for ‘bun head.’ Ballerinas wear buns whilst doing their art. These types of buns are on their heads. Therefore, this bread is now called ‘ballerina bread.’ I just made that up.
Brioches a Tete has a ton of butter in it. That made my mother who is trying to get us eating healthily happy.
Brioches a Tete look like chicken legs before they are made into the traditional shape.
I always feel fancy when I use egg wash.
It smelled like how I imagine France to smell.
They were scrumptious warm with jam.
For Christmas I got a cookbook of a blogger I’m a huge fan of. (http://www.whatkatieate.com/)
It’s a fantastic book. I found this great recipe for potatoes. I made them on Christmas Day because they looked SO good!
They looked like the picture from the book. It made me excited.
We really liked them. As a mater a fact I’m making more right now.
My dad said these were the best potatoes he has ever had.
Merry Christmas from my poodle to yours.
Sourdough bread takes a long time to make. When you make a mistake it takes twice as long. My cookbook, Baking at Home with The Culinary Institute of America, made it look easy. I made it look hard.
Try 1: First, I mixed flour and water in a bowl. Then I let it sit and get ‘sour’ for 2 and half days, feeding it every twelve hours. When the time was up I started making the bread. (This was exciting for my impatient soul.)
So I followed the instructions. And it looked like soup. I was worried, but not overly as I had the focaccia was like this. Then it said to roll it out. How do you roll out soup? I’m not one that gives up easily so I gave it a try.
Flour everywhere. Dough everywhere. My mom helped me clean. It took hours. Hours.
Turned out I forgot some flour and some potato in the starter. Bummer.
Moral of try 1: Always read the instructions thoroughly.
Try 2, a.k.a, The one that worked: This time I was smart. So smart that I decided to read the instructions. You’ll never guess what happened.
IT WORKED. It made me excited.
Then I made French toast with fresh bread. Yum.
I’ve always liked focaccia bread. I can’t remember ever making it before.
This was a very uneventful bread. But a very lovely addition to my endeavor.
The dough looked like pancake batter. It was cray-cray.
We have this amazing purple bread knife. People come over to our house and say ‘Man, that’s one cool knife.’
The next day we enjoyed it with cheese on top.