After being spoiled by the three day weekend, these bagels helped ease the pain of getting up early for work. I ‘tested’ out the ugly batch, and they taste pretty good, too.
Check out more photos on my FLICKR page!
BREAD BAKERS APPRENTICE CHALLENGE WEEK #3:
I love BAGELS, BAGELS, BAGELS! Well, i love making them, anyway. these were so satisfying to make! and they smell so good. it was a great learning experience, too. I was following the recipe to the letter, until the malt part. I was supposed to add it to the sponge along with the flour, salt, and yeast when making the dough. It dawned on me that i was missing the malt (which i was substituting honey for) after i had been kneading for about a minute, so i just did my best to knead it in and kept adding flour. That was lesson #1.
I decided that i would use both of the shaping methods shown in the book, so i did a half dozen of each. Otherwise, the batches were identical. as you can see in the image below, they came out looking COMPLETELY different. The ‘rope method’ is on the left, and the ‘punched hole method’ on the right. i am so glad i did both techniques, so i didn’t feel like the ugly batch was really my fault. Lesson #2:
I will let you know how they taste and upload more photos tomorrow morning!
Check out more photos on Flickr!
One last note/ disclaimer: Joe and I (mostly I) am really into conserving materials, and so i reused an old piece of parchment paper… i figured it gets pretty well sanitized at 500° F, and it still works fine.
You may find a portion of the recipe on googlebooks.
Riight… so i bought these plantains from a local Hispanic grocery store about um, ten days ago? I have no idea how to tell when plantains are ripe, so the following day i tried to peel one and COULD NOT. the peel was so stuck to the fruit that it started coming off in little pieces. So, after waiting patiently this past week and a half, i tried one them again. The peel reluctantly came of this time and the fruit felt plenty soft. I went ahead and cooked them up per my adapted recipe from Weight Watchers Magazine. They are VERY tasty!
- 4 t Canola oil
- 2 green plantains, peeled and cut on the diagonal into 1/2″ slices
- 1 clove garlic, cut in half
- 1/2 t salt
- 1/2 t paprika
- heat oil in a large skillet over med-high heat.
- add plantains and cook until golden brown on both sides (about 5 min on ea. side), then transfer to a paper towel. place another paper towel on top and press down on the slices to flatten into about half their thickness.
- rub the plantain slices with garlic.
- spray the skillet with cooking spray and set at med-high heat. add the pressed slices and cook for another 1-1/2 min on each side.
- sprinkle with salt and paprika and serve.
Here is what NOT to do with your extra Anadama Dough. I knew there was no way that joseph and i were going to finish two loaves of the bread in time, before they went bad. So, right before i shaped the dough last time (two weeks ago) i put half of the dough in a plastic bag in the freezer. I moved it to the fridge from the freezer yesterday, and out of the fridge 4 hours before i planned to bake it this afternoon. From there, i followed the directions by the book.
If i could do it all over again, i would have baked the bread all at once and just frozen a loaf. As you can see it came out pretty dense this time. I think it may have risen too much before i put it in the freezer. I did have a sample slice, and it still tastes good. The bread will still make great tasting toast and sandwiches!
Filed under: MULTISPORT
It is time to get serious about marathon training. We are moving to Boston in August, and soon thereafter running the Bay State Marathon on October 18th in hopes to qualify for the Boston Marathon. Here is a MAP of the Bay State race. I am DETERMINED to qualify for the Boston marathon at the Bay State Marathon… I ran my last marathon in 3:50 and it was pretty painful for the last 4 miles (i think about average pain, but painful nonetheless). I need a 3:40 or under time to qualify, so I have quite a bit of time to shave off. This means longer runs, faster runs, and probably loosing a few pounds.
I have gained about 5-8 lbs since college and am determined to loose 5. Since it seems like we are always training for something (the triathlon this whole winter, and the Marine Corps Marathon before that) i have had the mentality that i can eat whatever i want, when i want it. I do not have much self control when it comes to food, and have never really been on a diet.
I signed up for the Richmond Marathon last fall when we both expected to be attending UVA for graduate school. Chances are, I will not have the money to fly down to Richmond from Boston for the race. If i do get a buddy pass, there is also a good change that the flight will fill up. In the event that i can get to Richmond on the 14th of November, I think i will try to run both marathons.
Hopefully all of our triathlon cross training has set me up well. I definitely feel stronger than ever. The traithlon training was a much bigger time commitment than i have ever made before, so maybe the marathon training will feel like a break!
Okay, here’s my training program (just distances): http://www.roadtoboston.com/djapps/trainingPlans/viewPlan/5/
And here are my speeds (given a 6:13 mile run): http://www.mcmillanrunning.com/mcmillanrunningcalculator.htm
My new training program (as of 090630) from the Boston Athletic Association: http://www.bostonmarathon.org/BostonMarathon/MarathonTraining.asp?training=rookieprogram
WISH ME LUCK!
Joe’s family came to visit this weekend, and that makes 5 of us in our little apartment. so instead of our usual pizza Friday, we opted for lasagna(e).
Joe found a very well rated recipe on allrecipes.com and adapted it a bit to meet or taste. Basically omitted the sausage, added some spinach, and tweaked the spices. In the end, it is a very similar lasanga to my Uncle Tom’s recipe, but a better sauce.
- 1 3/4 pound lean ground beef
- 1/2 C minced onion
- 4 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 T white sugar
- 1 1/2 t dried basil leaves
- 1 t oregano
- 1 t fennel seeds
- 1 T salt
- 1/4 t ground black pepper
- 1/2 t cayenne pepper
- 4 T chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 2 boxes frozen spinach, thawed (or 4 C fresh spinach)
- 1 egg
- 1/2 t salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
- In a Dutch oven, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices, then spinach. Spoon 1 1/2 cups meat sauce over spinach, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
so… i was going to make plantain chips as an appetizer tonight, but when i went to peel one, it was NOT RIPE. The middle felt ripe, and is turning color, but when i went to open it, it was just like a bright GREEN banana.
JOE ended up making mac n’cheese for dinner tonight, and it was perfect. it is so satisfying and easy to make. we had some yummy cabbot sharp cheddar to use up, too.
here’s the RECIPE. ENJOY!