Toast Paninoteca is a new place on Main Street that opened a few weeks ago. I headed over there for lunch to try it out. As the name suggests, the restaurant features paninis and other wonderful concoctions on bread. The paninis are hot, grilled sandwiches, the tramezzini are cold sandwiches, the bruschetta and crostini are grilled and toasted respectively and topped with various things.
With bread as the main ingredient, high quality bread is essential. Toast's bread comes from the Rue Cler bakery and Guglhupf, so it doesn't get much better than that in Durham. Plus they are supporting local Durham businesses.
I am partial to any bread that is hot and contains melted cheese so Toast makes me very happy. I intend to try all of the panini. For my lunch I had a panini with rapini, Italian sausage and cheese, I think asiago but I cannot quite recall. The rapini, aka broccoli rabe (though it has no relation to broccoli), was seasoned with roasted garlic and a hint of red pepper flake. It reminded me of a pasta recipe from the Puglia region of Italy that I like to make.
In the next week or so, Toast will be getting it's liquor license to serve beer and wine. I am looking forward to going after work with my girlfriends for a glass of wine and some roasted mushroom, thyme and gorgonzola crostini and maybe some bacalao crostini.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Wednesday, February 20, 2008
Monday, November 26, 2007
Daring bakers: Tender Potato Bread
I recently joined an online community of home cooks and bakers. Every month we are given a challenge recipe that each of us tries. Everyone must follow certain elements of the recipe but there is room for creative license. On a given day at the end of the month we post our results on our various blogs.
My first challenge recipe to make was the tender potato bread. I have to say that I was somewhat bummed that it was not a gorgeous dessert! It worked out just fine though because I served the bread at my Thanksgiving dinner.
It was also surprisingly easy to do the basic recipe. I was nervous about doing anything complicated since I'd never handled potato dough but it was a success!
The crumb is moist and dense with bits of potato but not at all heavy or stodgy. I don't know what baking chemistry occurred to make that happen. I'm not a huge baker, so I am always impressed by the magic of food chemistry.
The recipe makes one loaf plus a small loaf, or 12 dinner rolls, or a foccacia. I chose the loaf and dinner roll. The loaf was especially gorgeous. I didn't like the shape of the rolls. I was hoping for rounder. They looked more like hockey pucks than baseballs. While very tasty, I would have preferred something a little more attractive.
No one seemed to mind the hockey pucks, and maybe I'm exaggerating, because we ate them up. I sent half a loaf of bread home with some friends and I kept the other half for the endless cycle
of turkey sandwiches.
Here is the recipe as I followed it for tender potato bread:
2 large Idaho potatoes (approx 8 0z), peeled and cut up
4 cups of water, save this water after boiling potatoes
1T plus 1t of salt
1 package of active dry yeast
7 cups unbleached all purpose flour (I used King Arthur)
1T unsalted butter softened
1 cup whole wheat flour (I use Bob's Red Mill...they are nice people)
Put potatoes and water in a pot and bring to boil, then add 1t. salt. Cook until potatoes are very tender. Drain but SAVE the potato water. Thoroughly mash the potatoes w/ a masher or food mill.
Measure out 3 cups of the potato water, adding additional water if necessary to make 3 cups. Put the water and the potatoes into the bowl you plan to mix the dough in. Allow to cool to lukewarm and mix well. I cooled the dough to 100F on a candy thermometer (as I am notorious at killing yeast by putting it into hot water).
Sprinkle the yeast over the water/potato mixture and let stand for 5 minutes. Stir. Then add 2 cups of the unbleached flour. Mix well. Allow it to rest another 5 minutes. Stir in remaining 1T of salt and softened butter. Add the 1 cup of whole wheat flour, stir briefly.
Add 2 cups of the unbleached flour and stir until it is incorporated. At this point 4 of the 7 cups of flour will have been used.
Turn the dough out onto a well-floured surface (you'll need the remaining 3 cups of flour for the surface and you'll pick up the flour as you knead the dough) and knead for 10 minutes. This is my favorite part!
Bear in mind that this is a very soft dough even once it is kneaded. Place the dough in a large oiled bowl cover w/ lid or plastic wrap also oiled (I smear some butter on everything so there is no sticking). Allow it to rise for 2 hours or almost double in volume. My bowl wasn't quite big enough so the dough raneth over.
Turn the dough out again onto a floured surface and need gently for several more minutes. Divide the dough into two unequal portions: one portion is 2/3 of the dough, the other is 1/3 of the dough.
Shape the larger piece, on a floured surface, into a 12 x 8 inch rectangle. Roll it up from the narrow end to form a loaf. Pinch the seam closed and place the loaf seam side down into a buttered 9 x 5 x 2.5 loaf pan. Cover and let rise 35 or 45 minutes or until puffy and almost doubled.
Shape the rolls by dividing the smaller piece of dough into 12 equal pieces and roll them into balls. Place them in a buttered 13 x 9 cake pan or baking sheet leaving 1/2 inch between the balls. Cover and let rise for 30 minutes until puffy and almost doubled.
Brush dough with butter. Slash the top of the loaf three times with a sharp knife. Bake at 450F for 10 minutes. Then put the oven on 375 for the remaing time: the rolls cook for an additional 25 to 30 minutes and the loaf for an additional 40 to 45 minutes.
My first challenge recipe to make was the tender potato bread. I have to say that I was somewhat bummed that it was not a gorgeous dessert! It worked out just fine though because I served the bread at my Thanksgiving dinner.It was also surprisingly easy to do the basic recipe. I was nervous about doing anything complicated since I'd never handled potato dough but it was a success!
The crumb is moist and dense with bits of potato but not at all heavy or stodgy. I don't know what baking chemistry occurred to make that happen. I'm not a huge baker, so I am always impressed by the magic of food chemistry.
The recipe makes one loaf plus a small loaf, or 12 dinner rolls, or a foccacia. I chose the loaf and dinner roll. The loaf was especially gorgeous. I didn't like the shape of the rolls. I was hoping for rounder. They looked more like hockey pucks than baseballs. While very tasty, I would have preferred something a little more attractive.
No one seemed to mind the hockey pucks, and maybe I'm exaggerating, because we ate them up. I sent half a loaf of bread home with some friends and I kept the other half for the endless cycle
of turkey sandwiches.Here is the recipe as I followed it for tender potato bread:
2 large Idaho potatoes (approx 8 0z), peeled and cut up
4 cups of water, save this water after boiling potatoes
1T plus 1t of salt
1 package of active dry yeast
7 cups unbleached all purpose flour (I used King Arthur)
1T unsalted butter softened
1 cup whole wheat flour (I use Bob's Red Mill...they are nice people)
Put potatoes and water in a pot and bring to boil, then add 1t. salt. Cook until potatoes are very tender. Drain but SAVE the potato water. Thoroughly mash the potatoes w/ a masher or food mill.
Measure out 3 cups of the potato water, adding additional water if necessary to make 3 cups. Put the water and the potatoes into the bowl you plan to mix the dough in. Allow to cool to lukewarm and mix well. I cooled the dough to 100F on a candy thermometer (as I am notorious at killing yeast by putting it into hot water).
Sprinkle the yeast over the water/potato mixture and let stand for 5 minutes. Stir. Then add 2 cups of the unbleached flour. Mix well. Allow it to rest another 5 minutes. Stir in remaining 1T of salt and softened butter. Add the 1 cup of whole wheat flour, stir briefly.
Add 2 cups of the unbleached flour and stir until it is incorporated. At this point 4 of the 7 cups of flour will have been used.
Turn the dough out onto a well-floured surface (you'll need the remaining 3 cups of flour for the surface and you'll pick up the flour as you knead the dough) and knead for 10 minutes. This is my favorite part!Bear in mind that this is a very soft dough even once it is kneaded. Place the dough in a large oiled bowl cover w/ lid or plastic wrap also oiled (I smear some butter on everything so there is no sticking). Allow it to rise for 2 hours or almost double in volume. My bowl wasn't quite big enough so the dough raneth over.
Turn the dough out again onto a floured surface and need gently for several more minutes. Divide the dough into two unequal portions: one portion is 2/3 of the dough, the other is 1/3 of the dough.
Shape the larger piece, on a floured surface, into a 12 x 8 inch rectangle. Roll it up from the narrow end to form a loaf. Pinch the seam closed and place the loaf seam side down into a buttered 9 x 5 x 2.5 loaf pan. Cover and let rise 35 or 45 minutes or until puffy and almost doubled.
Shape the rolls by dividing the smaller piece of dough into 12 equal pieces and roll them into balls. Place them in a buttered 13 x 9 cake pan or baking sheet leaving 1/2 inch between the balls. Cover and let rise for 30 minutes until puffy and almost doubled.
Brush dough with butter. Slash the top of the loaf three times with a sharp knife. Bake at 450F for 10 minutes. Then put the oven on 375 for the remaing time: the rolls cook for an additional 25 to 30 minutes and the loaf for an additional 40 to 45 minutes.
Monday, July 30, 2007
Foccacia and eggs
One of the best parts of visiting friends is sharing meals and learning new recipes. My friends in Oriental fixed a wonderful breakfast on Saturday morning: fresh fruit, bacon, strong coffee and a wonderful dish called lemon and basil eggs over foccacia by the smokin' hot chef Giada De Laurentiis.
I don't usually think of basil and lemons with eggs, but it was a stunning combination. The recipe calls for meyer lemon olive oil. Who has that hanging around the house? Instead my friend used normal olive oil with some lemon zest. It worked fine. Instead of basil and lemon, you could put in sausage and parsley or some ham and rosemary.
This is going to be my new brunch recipe.
I don't usually think of basil and lemons with eggs, but it was a stunning combination. The recipe calls for meyer lemon olive oil. Who has that hanging around the house? Instead my friend used normal olive oil with some lemon zest. It worked fine. Instead of basil and lemon, you could put in sausage and parsley or some ham and rosemary.
This is going to be my new brunch recipe.
Friday, June 8, 2007
The best biscuits
One afternoon in Paris I turned to my friend Stella who was from Arkansas and asked her what she missed the most about the States. She drawled, "Ah miyuss cayat hed bizcuts and reyud eyhhh gravuh."
No one outside of the America understands biscuits and gravy much less Stella's accent.
I decided a few months ago that I would try the top three most recommended biscuit restaurants to see which place sells the best ones. I sampled egg biscuits from Biscuitville on 15-501 business (frighteninly near my house), Sunrise Biscuits on Franklin St., and Bojangles.
I am a frequent visitor to Biscuitville and an occasional visitor to Bojangles. Sunrise is nowhere near my house so I was excited about trying it. Oh what a let down! Sunrise microwaves their biscuits I'm sure of it! The flavor was good but the texture had that rubbery bread texture that happens when bread gets microwaved.
Bojangles biscuits are wonderful but very heavy on the grease. They are also huge bordering on the size of cat heads. Bojangles biscuits taste slightly processed and somewhat fast foodish as well.
I was surprised, and delighted because of proximity, to discover that Biscuitville makes the superior biscuit. The biscuits are not as large or, thankfully, as greasy as Bojangles. They are fluffy and fresh with the right amount of saltiness that does not overpower. They also do not use microwaves.
So if you are going to spend your calories on biscuits, go to Biscuitville.
Gravy, on the other hand, is a different matter. The best gravy in town is red eye gravy from Big Ed's in Raleigh or bacon gravy made right in your own kitchen. I've not yet found the best sausage gravy. I'm still looking. I'm partial to gravy made with bacon fat.
No one outside of the America understands biscuits and gravy much less Stella's accent.
I decided a few months ago that I would try the top three most recommended biscuit restaurants to see which place sells the best ones. I sampled egg biscuits from Biscuitville on 15-501 business (frighteninly near my house), Sunrise Biscuits on Franklin St., and Bojangles.
I am a frequent visitor to Biscuitville and an occasional visitor to Bojangles. Sunrise is nowhere near my house so I was excited about trying it. Oh what a let down! Sunrise microwaves their biscuits I'm sure of it! The flavor was good but the texture had that rubbery bread texture that happens when bread gets microwaved.
Bojangles biscuits are wonderful but very heavy on the grease. They are also huge bordering on the size of cat heads. Bojangles biscuits taste slightly processed and somewhat fast foodish as well.
I was surprised, and delighted because of proximity, to discover that Biscuitville makes the superior biscuit. The biscuits are not as large or, thankfully, as greasy as Bojangles. They are fluffy and fresh with the right amount of saltiness that does not overpower. They also do not use microwaves.
So if you are going to spend your calories on biscuits, go to Biscuitville.
Gravy, on the other hand, is a different matter. The best gravy in town is red eye gravy from Big Ed's in Raleigh or bacon gravy made right in your own kitchen. I've not yet found the best sausage gravy. I'm still looking. I'm partial to gravy made with bacon fat.
Wednesday, January 24, 2007
Not Wonder Bread
There are five major food groups in my mind: bread, cheese, coffee, chocolate, and wine. I could live on these and be happy for a very long time.
Before I moved to NC 10 years ago, I lived in England and before that in France. It goes without saying that France has GREAT bread. England also has good bread. In fact, even the chain supermarkets like Sainsbury's bake wonderful bread in their bakery section.
Needless to say, I am not a big fan of pre-sliced bread in plastic bags made in factories in Ohio (or where ever). Now that bread does serve a purpose when it comes to pimento cheese sandwiches but that's another story and another blog entry.
Imagine my delight to move to Durham and to discover Guglhupf on the Durham - Chapel Hill Boulevard. I can even walk there from my house. All of the bread there is good, but their plain and chocolate croissants are incomparable to anything else in the Triangle. If there is a better croissant out there, I have yet to find it. My latest discovery at Guglhupf is their museli bread. It is 100% whole grain (no white flour for you South Beach diet people) with oats, golden raisins, and hazelnuts. The bread is moist with a touch of sweetness thanks to the raisins and the hazelnuts add a nice texture. Fresh, this bread is wonderful sliced up with butter. A day or two old, it makes great toast. I bet it would also make a mean bread pudding but if I'm going to consume that many calories, it's going to be via chocolate!
Before I moved to NC 10 years ago, I lived in England and before that in France. It goes without saying that France has GREAT bread. England also has good bread. In fact, even the chain supermarkets like Sainsbury's bake wonderful bread in their bakery section.
Needless to say, I am not a big fan of pre-sliced bread in plastic bags made in factories in Ohio (or where ever). Now that bread does serve a purpose when it comes to pimento cheese sandwiches but that's another story and another blog entry.
Imagine my delight to move to Durham and to discover Guglhupf on the Durham - Chapel Hill Boulevard. I can even walk there from my house. All of the bread there is good, but their plain and chocolate croissants are incomparable to anything else in the Triangle. If there is a better croissant out there, I have yet to find it. My latest discovery at Guglhupf is their museli bread. It is 100% whole grain (no white flour for you South Beach diet people) with oats, golden raisins, and hazelnuts. The bread is moist with a touch of sweetness thanks to the raisins and the hazelnuts add a nice texture. Fresh, this bread is wonderful sliced up with butter. A day or two old, it makes great toast. I bet it would also make a mean bread pudding but if I'm going to consume that many calories, it's going to be via chocolate!
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