20100206-4486 - Baking bread and breaking sauces.
A few of you have wondered where I've been, so here's a clue as to what I've been up to for the last couple months.
On the menu tonight:
Arugula and spinach salad with sliced mushrooms,
red & yellow peppers, walnuts, and poppy seed dressing.
Smoked wild Alaskan salmon with a garlic & cracked pepper crust.
Asparagus sauteed in coconut oil.
A very broken Neufchâtel cream sauce for the fish and asparagus, which looked a mess but tasted wonderful nonetheless. (note: start with room temp cheese and use _LOW_ heat next time)
And, last but not least, two small loaves of whole wheat "steakhouse" bread. Sort of a hearty & sweet wheat that called for honey, coco, coffee, and sugar. I added molasses and cracked flax seed just because I could. Besides, I like my bread to reflect who I am - a little sweet, a little dense, a little nutty, and somewhat crusty. No whitebread 'round here.
A few of you have wondered where I've been, so here's a clue as to what I've been up to for the last couple months.
On the menu tonight:
Arugula and spinach salad with sliced mushrooms,
red & yellow peppers, walnuts, and poppy seed dressing.
Smoked wild Alaskan salmon with a garlic & cracked pepper crust.
Asparagus sauteed in coconut oil.
A very broken Neufchâtel cream sauce for the fish and asparagus, which looked a mess but tasted wonderful nonetheless. (note: start with room temp cheese and use _LOW_ heat next time)
And, last but not least, two small loaves of whole wheat "steakhouse" bread. Sort of a hearty & sweet wheat that called for honey, coco, coffee, and sugar. I added molasses and cracked flax seed just because I could. Besides, I like my bread to reflect who I am - a little sweet, a little dense, a little nutty, and somewhat crusty. No whitebread 'round here.
20100206-4486 - Baking bread and breaking sauces.
A few of you have wondered where I've been, so here's a clue as to what I've been up to for the last couple months.
On the menu tonight:
Arugula and spinach salad with sliced mushrooms,
red & yellow peppers, walnuts, and poppy seed dressing.
Smoked wild Alaskan salmon with a garlic & cracked pepper crust.
Asparagus sauteed in coconut oil.
A very broken Neufchâtel cream sauce for the fish and asparagus, which looked a mess but tasted wonderful nonetheless. (note: start with room temp cheese and use _LOW_ heat next time)
And, last but not least, two small loaves of whole wheat "steakhouse" bread. Sort of a hearty & sweet wheat that called for honey, coco, coffee, and sugar. I added molasses and cracked flax seed just because I could. Besides, I like my bread to reflect who I am - a little sweet, a little dense, a little nutty, and somewhat crusty. No whitebread 'round here.
A few of you have wondered where I've been, so here's a clue as to what I've been up to for the last couple months.
On the menu tonight:
Arugula and spinach salad with sliced mushrooms,
red & yellow peppers, walnuts, and poppy seed dressing.
Smoked wild Alaskan salmon with a garlic & cracked pepper crust.
Asparagus sauteed in coconut oil.
A very broken Neufchâtel cream sauce for the fish and asparagus, which looked a mess but tasted wonderful nonetheless. (note: start with room temp cheese and use _LOW_ heat next time)
And, last but not least, two small loaves of whole wheat "steakhouse" bread. Sort of a hearty & sweet wheat that called for honey, coco, coffee, and sugar. I added molasses and cracked flax seed just because I could. Besides, I like my bread to reflect who I am - a little sweet, a little dense, a little nutty, and somewhat crusty. No whitebread 'round here.
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