Conquering French Bread

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Daring Bakers February 2008 Challenge - Julia Child's French Bread

French Baguette (01) by MeetaK

When I first joined The Daring Bakers, I knew I'd be challenged to go beyond my usual repertoire of baking. The group would make me bake things I normally would not have and would definitely make me look at baking in a different light. One thing that always has (and still does) given me the jitters is baking bread.

I have the ultimate respect when it comes to bread. I am scared of baking my own bread. Of course you cannot join a group called the Daring Bakers and be a sissy about it. But I will admit, I secretly do a Voodoo dance each month hoping whoever is hosting will choose anything but bread. I call up on my joojoo and chant that there will be no bread.

It does not always work.

After I have completed the given bread challenge, I am always left exhilarated and cannot understand the hissy fit I was having, but I also know as soon as the beginning of the month comes around and it is time for the next host to announce the new challenge I'll be doing that Voodoo dance again!

Somehow I new right from the beginning, before the challenge was announced, this month we would be baking bread. After all, if the hostess' pseudo name is Breadchick and her blog is called The Sour Dough, you know you can dance till you drop but it's all going to be in vain. You'll have to make bread!

Together with co-host Sara of I Like To Cook and Mary aka Breadchick, came up with the grand challenge of baking French bread by no other than the impressive Julia Child. When I read the method, fear struck me and I started my chanting again hoping it would be a bad dream. 10 pages!! I needed a drink and believe I also mentioned that in the comments. Soon, my DB buddies requested me to open up the bar because there were many who shared my fear. I felt better. You know when you are knee deep in shit and you look around and see you are not alone - you kind of feel better not to be going through the pain alone.

I read and re-read the instructions and was just about to give up because I was not understanding any of it. Finally, what really rescued me were the videos of Danielle Forestier and Julia Child making the bread. Thank you!

I made the bread following the instructions entirely on the video. And yes - I feel exhilarated now! What was all that fuss about? Jeez - it's only a baguette! I am not sure that mine look too good. They kind of look weird - I think I slashed them a bit too deeply. But I do not care because I conquered the baguette.

The allowed modifications for this challenge were:

  1. We could use either the directions for making the bread completely by hand or the directions for using a stand mixer with a dough hook. Do not use a food processor or a bread machine to do the kneading as this dough could damage those machines.
  2. We could choose to make any or all of the shapes described in the recipe. All the classic French bread shapes and how to form them are described in detail in Julia’s original recipe.
  3. If we made more than one loaf of French bread, could top the other loaf or loaves with any ingredient or method you wish. We could not add any ingredient to the dough itself though. 
  4. High altitude modifications are allowed as long as we stayed "true" to the recipe.
  5. Conversion for certain dietary restrictions like gluten-free, dairy-free, vegan etc. was allowed. Since this recipe is already dairy free and vegan, we did not have to make any changes and were to follow the recipe as written.
    Note about Gluten Free recipe change for French bread: One of the things that distinguish French bread is the structure of the gluten that supports the bread during the rise and baking, the crumb and the crispness of the crust. These things will be very difficult to achieve with a gluten free loaf.
  6. Recipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in your region.

Don't let the length of the instructions scare you. Mary and Sara have added extensive notes to the instructions and each tip is extremely valuable. Make sure you read it at least twice. A word of warning it is a very time intensive recipe. If you do decide to tackle this I suggest you do what most of us did - get out of bed at the crack of dawn. This is no joke - do you see me laughing?

Wish you all the luck!


Pain Francais (French Bread)
(From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck)
Printable version of recipe and instructions here

Recipe Quantity:
3 - baguettes (24” x 2”) or batards (16” x 3”) or
6 – short loaves, ficelles, 12 – 16” x 2” or
3 – round loaves, boules, 7 – 8” in diameter or
12 – round or oval rolls, petits pains or
1 – large round or oval loaf, pain de menage or miche; pain boulot

Recipe Time: 7 – 9 hours

Additional Information About the Recipe

Flour: French bakers make plain French bread out of unbleached flour that has gluten strength of 8 to 9 per cent. Most American all-purpose flour is bleached and has slightly higher gluten content as well as being slightly finer in texture. It is easier to make bread with French flour than with American flour.

(Note: This was true when this book was written in the late 50s but today it is very easy to find unbleached AP flour. In addition, you can source French style, lower gluten AP flour from several specialty millers such as King Arthur Flour)

Bakers’ Oven Versus Home Ovens: Bakers’ ovens are so constructed that one slides the formed bread dough from a wooden panel right onto the hot, fire-brick oven floor, a steam injection system humidifies the oven for the first few minutes of baking. Steam allows the yeast to work a little longer in the dough and this, combined with the hot baking surface, produced an extra push of volume. In addition, steam coagulating the starch on the surface of the dough gives the crust its characteristic brown color. Although you can produce a good loaf of French bread without steam or a hot baking surface, you will a larger and handsomer loaf when you simulate professional conditions.

(Note: Julia provided a very nice step by step of how to make a simulated bakers oven at home at the end of the recipe. Those same steps are provided here plus a few of Breadchick’s bread making/baking tips she uses for those of you who want to take it to the limits!)

Stand Mixer Mixing and Kneading of French Bread Dough: French bread dough is too soft to work in the electric food processor, but the heavy-duty mixer with dough hook works perfectly. The double-hook attachment that comes with some hand held mixers and the hand-cranking bread pails are slower and less efficient, to our mind, than hand kneading. In any case, when you are using electricity, follow the steps in the recipe as outlined, including the rests; do not over-knead and for the heavy duty mixer, do not go over a moderate speed of number 3 or 4, or you risk breaking down the gluten in the dough.

(Note: When this book was written the average home heavy duty stand mixer was less than 300W and the hand mixer was less than 250W. Today you can find stand mixers with much better wattage and torque. Breadchick has made this dough using both her old Sunbeam Mixmaster from the late 80s with a 325W motor and her Kitchen Aid 7 speed Ultra Power Plus Handheld and had both struggle quite a lot. She has also made this dough with a Kitchen Aid Artisan (350W) and it did OK but also struggled a bit at the end so if you have an Artisan, keep your eye on it, especially at the end of the kneading as the gluten really develops. Breachick has made this recipe several times with her Kitchen Aid Pro V Plus (450W) and it had no problems what so ever with the dough. So, a good rule of thumb to use to decide between making the dough by hand or by machine is probably 350W or better for motor power in your mixer, either hand or stand. If it looks like your mixer is struggling, finish the dough by hand. One last reminder, always follow the speed directions of your mixer manufacturer for using the dough hook. The Kitchen Aid recommendation is not to go over Speed 2 when using the dough hook on their mixers.)

Equipment Needed: Unless you plan to go into the more elaborate simulation of a baker’s oven, you need no unusual equipment for the following recipe. Here are the requirements, some of which may sound odd but will explain themselves when you read the recipe.

(Note: you do not need to buy all these items if you don’t have them already. Just improvise with what you already have)

  • 4 to 5 quart mixing bowl with fairly vertical rather than outward slanting sides
  • a kneading surface of some sort, 1 1/2 to 2 square feet
  • a rubber spatula or either a metal scraper or a stiff wide metal spatula
  • 1 to 2 unwrinkled canvas pastry cloths or stiff linen towels upon which the dough may rise
  • a stiff piece of cardboard or plywood 18 – 20 inches long and 6 – 8 inches wide, for unmolding dough from canvas to baking sheet
  • finely ground cornmeal or pasta pulverized in an electric blender to sprinkle on unmolding board so as to prevent dough from sticking
  • the largest baking sheet that will fit in your oven
  • a razor blade or extremely sharp knife for slashing the top of the dough
  • a soft pastry brush or fine spray atomizer for moistening dough before and during baking
  • a room thermometer to verify rising temperature
  • the use of an oven thermometer is also recommended

Making French Bread:
Step 1: The Dough Mixture – le fraisage (or frasage)

(Note: The metric measurements were converted from an online conversion chart and then checked for us by Baking Soda, who gets a Golden Loaf Award for standing in her kitchen in her pjs and while she drank her first cup of coffee scooping flour onto scales.)

1 cake (0.6 ounce) (20grams) fresh yeast or 1 package dry active yeast
1/3 cup (75ml) warm water, not over 100 degrees F/38C in a glass measure
3 1/2 cup (about 1 lb) (490 gr) all purpose flour, measured by scooping
dry measure cups into flour and sweeping off excess
2 1/4 tsp (12 gr) salt
1 1/4 cups (280 - 300ml) tepid water @ 70 – 74 degrees/21 - 23C

(Note: if you are using instant yeast, you may reduce the amount to 1 3/4 tsp or 7 gr but you will still want to “proof” it because that is important for taste development in this bread)


Both Methods: Stir the yeast in the 1/3 cup warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water.

Hand Method: Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough and making sure that all the bits of flour and unmassed pieces are gathered in. Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky.

Stand Mixer: (Note: Julia did not give detailed instructions about how the dough comes together other than “combine the ingredients using the dough hook”, therefore these directions are based upon their experiences)

French Baguette (04) by MeetaK 

Using the dough hook attachment on the speed the mixer manufacturer recommends for dough hook use or the lowest setting if there is no recommendation, slowly work all the ingredients together until a dough ball is formed, stopping the mixer and scrapping the bits of flour and chunks of dough off the bottom of the bowl and pressing them into the dough ball. Continue to mix the dough on a low speed until all the bits of flour and loose chunks of dough have formed a solid dough ball.

(Note for both methods: Depending the humidity and temperature of your kitchen and the type of AP flour your use, you may need to add additional flour or water to the dough. To decide if this is necessary, we recommend stopping during the mixing process and push at your dough ball. If the dough is super sticky, add additional flour one handful at a time until the dough is slightly sticky and tacky but not dry. If the dough is dry and feels hard, add 1 Tbsp of water a time until the dough is soft and slightly sticky.)

Both Methods: Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let the dough rest for 2 – 3 minutes while you wash and dry the bowl (and the dough hook if using a stand mixer).

Step 2: Kneading – petrissage
The flour will have absorbed the liquid during this short rest, and the dough will have a little more cohesion for the kneading that is about to begin. Use one hand only for kneading and keep the other clean to hold a pastry scrapper, to dip out extra flour, to answer the telephone, and so forth. Your object in kneading is to render the dough perfectly smooth and to work it sufficiently so that all the gluten molecules are moistened and joined together into an interlocking web. You cannot see this happen, of course, but you can feel it because the dough will become elastic and will retract into shape when you push it out.

Hand Method: Start kneading by lifting the near edge of the dough, using a pastry scraper or stiff wide spatula to help you if necessary, and flipping the dough over onto itself. Scrape dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly.

In 2 -3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over.

Continue to knead rapidly and vigorously in this way. If the dough remains too sticky, knead in a sprinkling of flour. The whole kneading process will take 5 – 10 minutes, depending on how expert you become.

Shortly after this point, the dough should have developed enough elasticity so it draws back into shape when pushed, indicating the gluten molecules have united and are under tension like a thin web of rubber; the dough should also begin to clean itself off the kneading surface, although it will stick to your fingers if you hold a pinch of dough for more than a second or two.

Stand Mixer: (Note: Julia did not give detailed instructions about kneading the dough other than “knead”) Place dough back into the bowl and using the dough hook attachment at the recommended speed (low), knead the dough for about 5 – 7 minutes. At about the 5 minute mark, stop the mixer and push at the dough with your fingertips. If it springs back quickly, you have kneaded the dough enough. If it doesn’t spring back continue to knead, stopping the mixer and retesting every 2 minutes. If the dough sticks to your fingers, toss a sprinkling of flour onto the dough and continue to knead. The dough should be light and springy when it is ready. Finish off with about 1 – 2 minutes of hand kneading just to get a good feel for how the gluten is formed.

Both Methods: Let dough rest for 3 – 4 minutes. Knead by hand for a minute. The surface should now look smooth; the dough will be less sticky but will still remain soft. It is now ready for its first rise.

(Note: From here out in the recipe, there is no difference for the hand vs. stand method)

Step 3: First Rising – pointage premier temps (3-5 hours at around 70 degrees)
You now have approximately 3 cups of dough that is to rise to 3 1/2 times its original volume, or to about 10 1/2 cups. Wash and fill the mixing bowl with 10 1/2 cups of tepid water (70 – 80 degrees) and make a mark to indicate that level on the outside of the bowl. Note, that the bowl should have fairly upright sides; if they are too outward slanting, the dough will have difficulty in rising. Pour out the water, dry the bowl, and place the dough in it (Mary and Sara Note: Very lightly grease the bowl with butter or kitchen spray as well to prevent the risen dough from sticking to the bowl).

Slip the bowl into a large plastic bag or cover with plastic, and top with a folded bath towel. Set on a wooden surface, marble or stone are too cold. Or on a folded towel or pillow, and let rise free from drafts anyplace where the temperature is around 70 degrees. If the room is too hot, set bowl in water and keep renewing water to maintain around 70 degrees. Dough should take at least 3 – 4 hours to rise to 10 1/2 cups. If temperature is lower than 70 degrees, it will simply take longer.

(Note: If your oven has an oven light, turn on the oven light when you start making the dough. By the time you are ready for the first rise, the temperature in your oven will be around 70 degrees. You can check with your oven thermometer. If you don’t have an oven light, you can turn the oven on to its lowest setting about 5 minutes before you begin your rise. Leave on for 1 – 5 minutes until the temperature is around 75- 80 degrees. Turn off oven, when you open the door to put the dough in to rise, your oven will be around 70 degrees. Another trick is to put your dough on top of your hot water heater. Place a folded towel on top of the hot water heater and let rise. Also a heating pad works well. Mary also has used those give away shower caps from hotels to cover her bowls and the bowl covers for the metal mixing bowls work well too. Always lightly grease the plastic wrap or bowl cover so if the risen dough touches it, the dough won’t stick.)

When fully risen, the dough will be humped into a slight dome, showing that the yeast is still active; it will be light and spongy when pressed. There will usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass.

Step 4: Deflating and Second Rising – rupture; pointage deuxieme temps (1 1/2 to 2 hours at around 70 degrees)
The dough is now ready to be deflated, which will release the yeast engendered gases and redistribute the yeast cells so that the dough will rise again and continue the fermentation process.

With a rubber spatula, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.

Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubbles by pinching them.

Lift a corner of the near side and flip it down on the far side.

Do the same with the left side, then the right side. Finally, lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion.

Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome shaped and light and spongy when touched.

(Note: You may need to lightly re-grease your bowl and plastic wrap for the second rise to prevent sticking)

Step 5: Cutting and resting dough before forming loaves
Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Because of its two long rises, the dough will have much more body. If it seems damp and sweaty, sprinkle lightly with flour.

Making clean, sure cuts with a large knife or a bench scraper, divide the dough into:

  • 3 equal pieces for long loaves (baguettes or batards) or small round loaves (boules only)
  • 5 – 6 equal pieces for long thin loaves (ficelles)
  • 10 – 12 equal pieces for small oval rolls (petits pains, tire-bouchons) or small round rolls (petits pains, champignons)
  • 2 equal pieces for medium round loaves (pain de menage or miche only)
  • If you making one large round loaf (pain de menage, miche, or pain boulot), you will not cut the dough at all and just need to follow the directions below.

After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough into two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping but not long enough for dough to begin rising again.

While the dough is resting, prepare the rising surface; smooth the canvas or linen toweling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking.

French Baguette (02) by MeetaK

Step 6: Forming the loaves – la tourne; la mise en forme des patons

Because French bread stands free in the oven and is not baked in a pan, it has to be formed in such a way that the tension of the coagulated gluten cloak on the surface will hold the dough in shape.

For Long Loaves - The Batard: (Baguettes are typically much too long for home ovens but the shaping method is the same)

After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining ones covered.

Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.

Fold the dough in half lengthwise by bringing the far edge down over the near edge.

Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.

Roll the dough a quarter turn forward so the seal is on top.

Flatten the dough again into an oval with the palms of your hands.

Press a trench along the central length of the oval with the side of one hand.

Fold in half again lengthwise.

This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom.

Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.

Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens.

Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extension rolls, keep circumference of dough as even as possible and try to start each roll with the sealed side of the dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all purpose flour, do not worry.

Place the shaped piece of dough, sealed side up, at one end of the flour rubbed canvas, leaving a free end of canvas 3 to 4 inches wide.

The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.

Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.

After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking sheets or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with flour rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.

(Note: Empty paper towel tubes and/or bottles of spices work well as braces as well)

For Long Thin Loaves – Fincelles: Follow the steps above but making thinner sausage shapes about 1/2 inch in diameter. When they have risen, slash as with the Batard.

For Oval Rolls – Petits Pains, Tire-Bouchons: Form like batards, but you will probably not have to lengthen them at all after the two foldings and sealings. Place rolls on a floured canvas about 2 – 4” apart and cover with plastic to rise. When they have risen, make either 2 parallel slashes or a single slash going from one end to the other.

For Small, Medium, or Large Round Loaves – Pain de Menage, Miches, Boules: The object here is to force the cloak of coagulated gluten to hold the ball of dough in shape: the first movement will make cushion; the second will seal and round the ball, establishing surface tension.

Place the dough on a lightly floured surface.

Lift the left side of the dough with the side of your left hand and bring it down almost to the right side.

Scoop up the right side and push it back almost to the left side. Turn the dough a quarter turn clockwise and repeat the movement 8 – 10 times. The movement gradually smoothes the bottom of the dough and establishes the necessary surface tension; think of the surface of the dough as if it were a fine sheet of rubber you were stretching in every direction.

Turn the dough smooth side up and begin rotating it between the palms of your hands, tucking a bit of the dough under the ball as you rotate it. In a dozen turns you should have a neatly shaped ball with a little pucker of dough, le cle, underneath where all the edges have joined together.

Place the dough pucker side up in a flour-rubbed canvas; seal the pucker by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with either a long central slash, two long central slashes that cross at right angles, or a semi-circular slash around half the circumference.

For Small Round Rolls – Petits Pains, Champignons: The principles are the same here as for the preceding round loaves, but make the cushion shape with your fingers rather than the palms of your hands.

For the second stage, during which the ball of dough is rotated smooth side up, roll it under the palm of one hand, using your thumb and little finger to push the edges of the dough underneath and to form the pucker, where the edges join together

Place the formed ball of dough pucker side up on the flour rubbed canvas and cover loosely while forming the rest. Space the balls 2 inches apart. When risen to almost triple its size, lift gently with lightly floured fingers and place pucker side down on baking sheet. Rolls are usually too small for a cross so make either one central slash or the semi-circular cut.

For Large Oval Loaf – Pain Boulot: Follow the directions for the round loaves except instead of rotating between the balms of your hands and tucking to form a round loaf, continue to turn the dough from the right to the left, tucking a bit of each end under the oblong loaf. In a dozen turns you should have a neatly shaped oval with tow little puckers of dough, le cles, underneath where all the edges of have joined together.

Place the dough pucker sides up in a flour-rubbed canvas; seal the puckers by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with parallel slashes going diagonally across the top starting from the upper left and going to the lower right.

Step 7: Final Rise – l’appret - 1 1/2 to 2 1/2 hours at around 70 degrees

The covered dough is now to rise until almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. It will be light and swollen when risen, but will still feel a little springy when pressed.

It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to the canvas and you will have difficulty getting it off and onto another baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions.

Preheat oven to 450 degrees about 30 minutes before estimated baking time.

Step 8: Unmolding risen dough onto baking sheet – le demoulage.

(Note: only the unmolding of The Batard is described here but the unmolding process is the same no matter the shape of your loaf or loaves. The key to unmolding without deflating your bread is slow and gentle!)

The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as a stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.

Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.

Dough is now lying along one edge of the unmolding board: rest this edge on the right side of a lightly buttered baking sheet. Gently dislodge dough onto baking sheet, keeping same side of the dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3 inch space. Unmold the final piece near the left side of the sheet.

Step 9: Slashing top of the dough – la coupe.

(Note: only the slashing for the Batard is described here. All other slashes for the other shapes are described in Step 6: Forming the Loaves)

The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barbers straight razor at a cutlery store.

For a 16 to 18 inch loaf make 3 slashes. Note that those at the two ends go straight down the loaf but are slightly off centre, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough.

Step 10: Baking – about 25 minutes; oven preheated to 450 degrees (230 degrees C).

As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine spray atomizer, and slide the baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.

If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide the baking sheet out of oven.

French Baguette (05) by MeetaK

Step 11: Cooling – 2 to 3 hours.

(Note: This will be the hardest part of this recipe. But, if you do not let the French bread cool, the bread will be doughy and the crust will be soft. If you want to have warm French bread, re-heat the bread after it has cooled in a 400 degree oven, uncovered and directly on the oven rack for 10 – 12 minutes if it is unfrozen. If it has been frozen see the directions below)

Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.

Step 12: Storing French bread
Because it contains no fats or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it – let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crust will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker’s holiday, when the bread is a day old.

Step 13: Canvas housekeeping
After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become mouldy and ruin your next batch of dough.

The Simulated Bakers’ Oven

Baking in the ordinary way, as described in the preceding recipe, produces an acceptable loaf of bread but does not nearly approach the glory you can achieve when you turn your home oven into a baker’s oven. Merely providing yourself with the proper amount of steam, if you can do nothing else, will vastly improve the crust, the color, the slash patterns, and the volume of your bread; steam is only a matter of plopping a heated brick or stone into a pan of water in the bottom of the oven. The second provision is a hot surface upon which the naked dough can bake; this gives that added push of volume that improves both the appearance and the slash patterns. When you have the hot baking surface, you will then also need a paddle or board upon which you can transfer dough from canvas to hot baking surface. For the complete set up here is you should have, and any building-supply store stocks these items.

For the hot baking surface: Metal will not do as a hot baking surface because it burns the bottom of the dough. The most practical and easily obtainable substance is ordinary red floor tiles 1/4” thick. They come in various sizes such as 6 x 6, 6 x 3, and you only need enough to line the surface of an oven rack. Look them up under Tiles in your Directory, and ask for “quarry tiles” their official name.

(Note: When this book was written, quarry tiles had a fair amount of asbestos in them. Today, in North America and Europe, they normally are made of clay. Make sure if you decide to go purchase some quarry tiles you only purchase unglazed quarry tiles because most of the glazes used contain lead or some other nasty substance that could get transferred. A large pizza stone will also work but make sure it is at least 1/4 inch thick because the thinner ones can break when used at the high heats that baking bread requires. Make sure you never put wet tiles in the oven because they can shatter or worse as the oven heats up.)

For unmolding the risen dough from its canvas: A piece of 3/16 inch plywood about 20 inches wide.

For sliding the dough onto the hot tiles: When you are doing 3 long loaves, you must slide them together onto the hot tiles; to do so you unmold them one at a time with one board and arrange them side by side on the second board, which takes place on the baker’s paddle, la pelle. Buy a piece of plywood slightly longer but 2 inches narrower than your oven rack.

(Note: Today, you can buy a real baker’s paddle easily online or at a restaurant supply store for about the same money as a piece of plywood and it will have a bevelled edge that will make sliding loaves in and out of the oven easier)

To prevent dough from sticking to unmolding and sliding boards: White cornmeal or small dried pasta pulverized in the electric blender until it is the consistency of table salt. This is called fleurage.

The steam contraption: Something that you can heat to sizzling hot on top of the stove and then slide into a pan of water in the oven to make a great burst of steam: a brick, a solid 10lb rock, piece of cast iron or other metal. A 9 x 12 inch roasting pan 2 inches deep to hold an inch of water and the hot brick.

(Note: Other ways to get steam in the oven is pre-heat the oven and then to fill a pan with ice cubes put it on the lower rack and then pour warm water into the pan. The temperature difference between the ice cubes and the warm water will create steam. Also you can toss ice cubes on the bottom of the oven. Put a metal baking sheet on the bottom rack, pre-heat the oven with the baking sheet in the oven and right before you put your loaves in, spritz water onto the pan.)


Verdict

Phew! If you are in need of a stiff drink after reading this, my bar is still open. I am still in a bit of a daze that I accomplished this. Once I started to understand the procedure it was easy. However, making this is really time intensive and one really has to put a whole day aside for it. Taste wise, we loved it. Although I thought it was a bit denser that the usual baguettes I have had, the fact that I had made it simply covered up the fact. It was crispy on the outside and soft on the inside. Beautifully browned - and even though it is not a beauty in the looks department every last piece of both loaves were eaten. I served a platter of cheese, grapes and my quince jelly with it and I do not think I have ever felt more satisfied - and exhausted.

Would I make this again?
Being the time intensive, I doubt I will make this on a regular basis. I definitely will make it on occasions where a special signature item is required, like a friend's birthday or Easter. I think The next time I would like to experiment with other types of flours - see how it would work with whole wheat flour for instance.

What did I learn from this challenge?
That it is OK to fear bread - as long as you are willing to tackle the fear factor and go for it. I still respect bread baking and will not loose it that easily, what makes me glad is that I am a bit more confident with each bread I make.

Having said that I need to go do my Voodoo dance again - it's the beginning of March and I just hope it is not bread!!

I thank Mary and Sara for their extensive and extremely helpful notes on this. I also thank them and all the DBs for taking all that time and guiding us less professionals at bread baking through this challenge.

Also take a moment to check out all the hard work the rest of my baker buddies put into their breads over at the Daring Bakers' Blogroll.

You might like these bread creations:

SpinachFennelLoaf02 Spinach & Fennel Loaf
Bagels01 Real Honest Jewish Purist's Bagels
Potato Roll 03 Tender Potato Rolls


All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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The Essence of Flour

| 11 comments
Flour (01) by MeetaK

 

I've been playing around a lot with flour this month. Not only am I experimenting with different types of flour to make the ultimate Indian roti, our Daring Bakers challenge also involved a lot of flour this month. What it was you'll see a little later today. Furthermore, my favorite photography workshop, Click, had us scuttling around for perfect flour shots.

For those who know me, will know, when it comes to photography, my heart beats for food in the raw. Even the calendar on my Gallery will show proof of this. I love taking pictures of the product before they have been added to a recipe to create an extraordinary dish. I find there is something magical and more challenging about ingredients is their raw form.

When Bee & Jai announced the theme for their photo workshop I was a bit stumped. Bee even mentioned it in an email to me. Her words:

"You'll love the theme of the next event!"

Yeah she was snickering away, I bet!

I did take a few shots but knew from the beginning that the picture would represent Flour in it's raw form. I liked this one best. It says it all really. Organic whole wheat flour, sprinkled out on a wooden board, ready for me to start working with it. A simple picture that expresses the essence of flour.

Details

  • Camera: Nikon D70s
  • Lens: Nikkor 18-70mm
  • Tripod: Bilora 1211
  • Focal Length: 46 mm
  • Exposure Time: 1/125s
  • Aperture: f/8

It's certainly not going to win the "Delish" award, if any award at all, but I love the tones of the picture. The simplicity and the message behind it also adds to the shot. What do you think?


All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Healthy: Nutty Amaranth Granola with Fresh Berries

| 27 comments
Nutty Amaranth Granola (02) by MeetaK

When people get to know me a little longer than just the initial first meeting, they almost always ask how I manage to lead a healthy lifestyle - for me and my family. I cannot help but smirk at this. The thing is, I do not really think of me as an overly healthy type of person.

I watch what I eat, sure, but I do indulge in my little sins too. The friends are always surprised that even Tom and Soeren both seem to enjoy this "healthy" lifestyle.

For me the most important thing is getting the right balance. We watch what we eat and where we get our produce and products from, but we do not overdo it in any way. All three of us love sports by nature and we all have our fitness and sports routine that we do during the week. The weekends are reserved for the family and depending on how we are feeling we will laze around the house or go for a two hour walk, play board games at home or go swimming at the pool.

Even in terms of food we make sure we have a balance. So, we eat a lot of raw vegetables as snacks throughout the day. I make sure we all get our portion of fruits and grains during mealtimes, but we also enjoy indulging in scrumptious desserts, pizza, pasta and co. However, here too I use fresh products and watch what goes into these type of dishes.

Soeren has grown up with this attitude and being a foodie's son he has no inhibitions where food is concerned. From the very beginning I have made sure that he has enough contact with "good" food and we have discussed the difference between "good" and "bad" food. Remember, Soeren is 5 years old and scaling it down to "good" and "bad" is just an imagery we use. On the whole he knows there really is no "bad" food - it only then becomes "bad" when he chooses to eat monotonously. We give him options - if he is craving a burger and fries then we give him two options: burgers at home with lean meat lots of fresh salad and baked homemade fries or if he really wants to go to the fast food joint, then the fruit packet instead of fries. The burger joint around the corner almost always looses because as his tastebuds have developed he realizes that the burger at McMum's always tastes better.

This method always works. Forbidding is not something we like to do - we always try to give options for him to choose. Now at the age of 5, I am seeing Soeren make these types of healthier choices on his own.

The fact is we do not find it difficult to eat "good" food. All three of us simply enjoy eating a lot of fresh fruit, vegetables, fish and grains a lot more than fatty, processed foods. It does not mean we do not eat such foods, it just means that they are not the main part of our meal plans. 

So, when a friend asks me what I do at home to get my men to eat healthy, I just say I cook "normal" food. I then realized that what might be normal to me was by no means normal for her. She too has a son, four years old and is extremely overweight for his age. We only meet when we bring our kids to the playground, so, I do not know her that well. One afternoon, after Soeren politely declined a candy bar in favor of his pears, I dared to talk to her about the eating habits at her home. Her little boy would get a sausage (Wiener) for almost every meal. They ate a lot of processed sausages and ready-made products. In her positive attempts to get her family to eat healthier she was making all the wrong choices. Sweetened yogurts and ready made sauces, fruit drinks and sweet cereals. She would go for canned vegetables instead of fresh or even frozen vegetables.

She turned to me with a pleading look for help. It is difficult to advice someone when you are not a professional, it is also difficult to explain that, starting now is certainly not too late, but she would experience some fall-out from her husband and son, which might make her path a little more difficult. She just had to hang in there.

I told her to substitute the sweetened yogurt with natural, unsweetened and low-fat yogurt. For flavors she could make fresh fruit purées and add them to the yogurt. Instead of ready-made sauces she could make her own, using fresh products and without the preservatives. Giving her son fruit juices made of 100% fruit and diluting it with water, instead of sweetened fruit drinks was a more sensible choice. And, for heaven sakes, no sweetened cereals from a box. Make your own granola.

You know what she said to me? "Oh my god! I did not realize it was so much work to eat healthy!!" My jaw dropped at that remark. True making a fresh fruit purée is a bit more work than simply placing a six pack of artificially flavored, full of sugar and totally-bad-for-teeth yogurt in the shopping cart. The same applies to the granola - all that hard work - it's easier to simply grab the carton of sugared flakes, right?

I made a date with her the next day to come over when the kids were at school/nursery. I wanted to show her something. When she arrived we headed straight for the kitchen and I showed her how to make our favorite granola - in 20 minutes flat!

Granola is a very vital product for us. I do not think we could really get through the day without it. I make granola often and honestly I cannot believe in the two years I have been blogging I have not shared one of my recipes with you. To make up for that I will share my favorite type, the same granola I made for my friend that day. After she tried it, it was her jaw that dropped.

Besides the traditional rolled oats, I mix in organic popped Amaranth seeds and spelt flakes for added texture and nutrition. Extra crunchiness comes from the variety of nuts - I love hazelnuts, almonds and cashews. These are all drizzled with high quality organic maple syrup and sprinkled with cinnamon. The result, an unbeatable crunchy granola that tastes so good you simply forget you are eating "healthy" food! ;-) For a perfect breakfast we love adding fresh berries and a dollop of natural yogurt. Luxury pure!


Reminders!

Monthly Mingle - One-Dish Dinners
Come on over with your casseroles, crockpots or baked dishes. I am looking for innovative and creative one-dish meals. Looking forward to having you all over.
Deadline: March 10th, 2008

Eat Fresh
Share your fresh produce with us. Show us your weekly bounty from the Farmer's Market, grocery stores or CSA box.
Deadline: March 31st, 2008

* Eat Fresh Update
Our Eat Fresh list is growing - slowly. Vincci of Ceci n'est pas un food blog in Quebec joined the Organic Campus and gets lovely apples, carrots, turnips, beets and Jerusalem artichokes. You just have to check out her organic Eat Fresh basket. Vincci also shares a lovely recipe for a carrot and cinnamon bread!


Ingredients
Printable version of recipe here.

Nutty Amaranth Granola (03) by MeetaK

For Nutty Granola

150g rolled oats
150g spelt flakes
4-5 tablespoons amaranth seeds - popped
100g whole hazelnuts
50g whole almonds
50g whole cashews
3 teaspoons cinnamon powder
5 tablespoons good quality maple syrup
4 tablespoons oil

For Breakfast Granola with Berries

150g mix of dried cranberries and cherries
Handful fresh berries - strawberries, blueberries, raspberries all taste extraordinary in this.
Couple of tablespoons natural unsweetened yogurt
Fresh milk


Method

Nutty Amaranth Granola (06) by MeetaK


For Nutty Granola

Preheat the oven to 165 degrees C. Line a baking tray with some baking paper.

In a large mixing bowl add all of the ingredients together and mix well. Spread the granola evenly onto the baking tray and bake for 20 minutes. After 10 minutes give it a good stir.

The granola should be golden brown and crispy and the nuts crunchy.

Take out of oven and allow to cool completely before adding the dried fruit. Once cooled you can store the granola in airtight containers for several months.

For Breakfast Granola with Berries

Add the cranberries and cherries to the granola and mix with your hands. Spoon a few tablespoons into a serving bowl, top with chopped strawberries, raspberries and blueberries. Add a dollop of fresh yogurt and pour in milk as desired.


Verdict

Nutty Amaranth Granola (04) by MeetaK

The nutty granola is our basic granola recipe. Once this is ready we like to vary by throwing in flax, sunflower or pumpkin seeds or use other dried fruit likes figs, dates, apricots. Tom likes adding grated coconut and Soeren a few chocolate chips. Fresh fruit like bananas, pears, apples, mangoes and papayas are also great additions to the Breakfast Granola. The granola also tastes spectacular when added to a basic muffin dough. There are ample uses for this great recipe and once you make it, there will be no going back to the store bought stuff. The lovely cinnamony aroma that lingers in the air each time you open the container will simply make you crave for more. 

As for my friend - she was amazed that good granola takes so little time and tastes so good. However I think she will go back to the store-bought stuff. I believe she will get resistance from her family and that she herself is more of a comfortable type person who finds it easier to grab the products from a shelf in a supermarket, instead of making them at home. Shame - but at least she can indulge in a luxurious granola breakfast for a few weeks. I gave her the whole load we made that day as a little present. You never know - she might just change her mind!

You might enjoy these luxury breakfast ideas:  

BagelFilled02 Garlic Shrimp & Eggs on Toasted Bagels
DSC_0082a Buttermilk & Ricotta Pancakes
BlueberryPancakes03 Blueberry Buttermilk Pancakes
CranberryGingerChutney2 Cranberry Ginger Chutney

More great granola recipes from other blogs:

Crunchy Granola from One Hot Stove
Dried Fruit Granola from 80 Breakfasts
Uncle Austin's Granola from Homesick Texan
The best Granola from 64 sq ft Kitchen
Fantastanola Granola Jumbo Empanadas

Suganya at Tasty Palettes is hosting this month's Weekend Breakfast Blogging, which was started by my dear friend Nandita of Saffron Trail. Suganya has chosen a very appropriate theme of Healthy Eats. I hope she enjoys this healthy eat!



All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Tart & Tangy: Celebrating with Lime Bars

| 44 comments
Lime Bars (03) by MeetaK

 

Looking at the calendar last week I realized that The Daily Tiffin and What's For Lunch, Honey?  were turning two years old! Over at the Daily Tiffin we celebrated on Friday with the entire DT Team and our readers. Hard to believe that both blogs have been around for two years! I actually started with The Daily Tiffin. Just dived into it really. My concept then was to share Soeren's lunchboxes and to give people ideas of the diversity of lunches one can pack for a, at that time, 3 year old.

Two days later I decided to start What's For Lunch, Honey? Not even knowing what I'd be getting myself into! I had no idea what was out there, what was coming my way and how grand the food blogging community was. I just wanted to record some of my recipes that were literally falling out of my old recipe folder.

I was armed with a camera, a computer, had my kitchen and my craze for cooking. That was it! Soon I met many people along the way and they opened my eyes. They advised me on camera equipment, lighting, software, HTML and templates. I have not forgotten these people and I will forever be thankful to you.

Both blogs have given me so much - the first and foremost being all the fantastic people I have met: bloggers, readers, writers, cookbook authors, photographers, food lovers - all of them sharing a similar passion as I do. I have come across some sensational blogs and made friends with many people, all inspiring me in a new way. I have received advice, compliments, motivation and feedback, helping me to grow and to shape the blog to what it is today. The comments and emails always put a smile on my face or make me think in a different direction. I am always surprised and at times overwhelmed by the generosity and kindness I have experienced by my fellow bloggers.

This blog has dared me to think out of the box, having a positive effect on the way I look at food and new dishes. I experience flavors and aromas from a different point of view, making me experiment with new ideas.

Food photography lured me into a whole new world, teaching me so much along the way. I am by no means professional and do not even dare giving people advice on the subject, but I do enjoy my photo sessions extremely. This blog has opened doors and taken me into directions I would not have dreamed of two years ago. People are actually interested in buying my photographs for magazines and their websites! It blows me away. I have also started to write for FoodieView and my first article comes out later today.

All I can say is - thank you! To all of you. I am so glad I was able to share these two years with you - many of you have been there from day one! I look forward to much more and hope you will accompany me on my journey. I hope I was able to give back a tiny bit of all you have given.

What's coming your way in the future?
I do have a few plans and have been working "back office" a bit lately. I have been playing around with the template - you might have noticed a few new trials on the banner. I am not 100% done yet and will be mucking around a bit. I have also de-cluttered my sidebars. As the blog grew so did the recipe index. I was finding it a bit tedious having all of the recipes listed on the sidebar. So I have created a recipe index, which you will find easily on the navbar above, under "Recipes". Furthermore, I have moved all the resources links to one place. What was previously "My Reads" has now become "Links". I have sorted the links out in categories and I really like the idea of having all my links in one section as it makes finding things easier. Having said all that - I do have to say it is all work in progress and I still need to fine tune a bit. I'd love your feedback on these things so whenever you like or dislike something I have done, let me know. There will be a few other changes happening here, but I will let you know when the time is right.

On other fronts, I will be starting a new job in April and am totally ecstatic about it. It's a position I have had my eye on since last summer. It's at the university here in Weimar working with international PhD. students. The Bauhaus Research School will be my workplace as of April. Wish me luck!

This of course will be effecting a few things around here too. One thing that will be changing is the way the Monthly Mingle will be hosted. I am planning on asking guest hosts to take over an event every other month. If you are interested in hosting the Monthly Mingle please contact me on blogmeeta@gmail.com. On the Monthly Mingle page I will place the official MM Hosting calendar for everyone to refer to. In March, the Monthly Mingle will be hosted by my charming DT colleague Abby over at Eat The Right Stuff. We'll announce the theme during the roundup of the current One-Dish Dinners theme.

Phew! A lot of news, information and happenings. Now I guess you are ready for some food. Well, I do have a little treat for you. I recently got my hands on the spectacular cookbook by Alice Medrich - Pure Desserts. It's a refreshing dessert book, where the ingredients play the main role. It's my newest addition to my ever growing collection of cookbooks and this is the first recipe I decided to try.

I love tangy and tart desserts, so when I read Medrich's note on this recipe, I knew that this was what I wanted to make first. She says:

"An esteemed New England cooking magazine once pronounced my lemon bars too sour, though my cooking students and guests continue to declare them the best ever. ....
I mention this so you will know what you are getting into here: very special (and very tangy) citrus bars with a tender, crunchy crust."

I used limes for these bars and everything Medrich says about them is true. They are not sour, but wonderfully tart. The topping soft and moist, the base tender and crisp. We actually ate them a day after they were made, which gave the aromas an opportunity to infuse with each other is such perfect harmony, it was as if one was biting into their own piece of heaven.

I hope to discover Pure Desserts further and already have my eyes on a few interesting desserts. When I do I will share my discovers with you. In the meantime enjoy these lovely Lime Bars!


Reminders!

Monthly Mingle - One-Dish Dinners
Come on over with your casseroles, crockpots or baked dishes. I am looking for innovative and creative one-dish meals. Looking forward to having you all over.
Deadline: March 10th, 2008

Eat Fresh
Share your fresh produce with us. Show us your weekly bounty from the Farmer's Market, grocery stores or CSA box.

Deadline: March 31st, 2008


Very Tangy Lime Bars
(from Pure Desserts by Alice Medrich)

Ingredients
Printable version of recipe here.

Lime Bars (02) by MeetaK

 

For the crust

8 tablespoons unsalted butter - melted
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

For the topping

1 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated organic, unsprayed lime zest
1/2 cup strained fresh lime juice - from organic limes, preferably
Powder sugar for dusting - optional

 


Method 

 Lime Bars (06) by MeetaK

 

Preparation

Position a rack in the lower third of the oven and preheat the oven to 180 degrees C. Line the bottom and up the sides of an 8-inch baking pan with foil.

For the crust

Combine the melted butter with the sugar, vanilla and salt in a medium bowl. Add the flour and mix just until incorporated. Using your fingers, press the dough evenly over the bottom of the pan.

Bake for 25-30 minutes, our until the crust is fully baked, well browned at the edges, and golden brown in the center.

For the topping

Stir together the sugar and flour in a large bowl, until well mixed. Whisk in the eggs, then stir in the lime zest and juice.

When the crust is ready, turn the oven down to 150 degrees C. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20-25 minutes longer. The topping should not jiggle in the center when the pan is tapped. Place on a rack and cool completely in the pan.

Once cooled, lift up the foil liner and transfer the bars to a cutting board. If the surface of the topping is covered with a thin layer of moist foam, this is not unusual. Simply blot it gently using a paper towel. Lay a square of paper towel on the surface and sweep your fingers over it gently. this will absorb an excess moisture. Remove and repeat with a fresh piece if required.

Cut into bars and if desired, sift powdered sugar over them just before serving.

Storing: the bars can be stored in airtight containers in the refrigerator for several days or more. After 3 days, the crust softens but the bars still taste great.


Verdict

Lime Bars (05) by MeetaK

We took these over to some friends for afternoon tea. The flattering compliments were extraordinary. I spoke out Medrich's warning - however all of my friends found these to be delicious. The sweetness is complemented by the zesty lime flavors and the crunchy yet soft crust provides an excellent base for the topping.

You might enjoy these tangy and tart creations too:

CarrotGingerSoup2

 

- Creamy Ginger Carrot Soup with Lemon Cream

 

DSC_0165.3

 

- Spaghetti Zucchini e Limone

 

 

GingerLemonIceCream02

 

- Ginger Lemon Ice Cream

 

Lemon Meringue Pie 03

 
- Lemon Meringue Pie

 

DSC_0035

 
- Lemon Sorbet with Limoncello

 

Coffee over at The Spice Cafe is holding this month's Jihva for Ingredients. Her ingredients of choice are lemons & limes. This could not be a more perfect entry for the event.



All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Sugar & Spice: Sweet Spiced Risotto with Cherry Compote

| 35 comments
Sweet Spiced Risotto (01) by MeetaK

I was lying at the doctor's, staring at the ceiling, with several needles stuck all over my body. The ones in my ear pinched the most. But it was all bearable - I just felt like a helpless porcupine lying on its back. Funny what people will do to "feel good". I do this on my own will - once every two years or so - simply to rejuvenate myself. Acupuncture is something I like to put myself through to relieve pain or to simply lift my spirits. My doctor introduced me to it a few years ago and ever since then I have become a believer.

I often have trouble with my neck, shoulder area. It's not excruciating pain, just simply the feeling of having the weight of the world lying on my shoulders. Do you know what I mean? I can't describe it any better than that. It's uncomfortable, hurts and gives me slight headaches every now and then.

In December I decided to start a new treatment. My last one was back in 2006 and last year was not the easiest for me. Especially after loosing my grandmother, things were in a bit of a turmoil. It took toll on the weakest part of my body - my neck and shoulder area. I consulted with my doctor and she also recommended to treat the blues I was having. In a treatment of 10 sessions over a period of 10 weeks, you get needles stuck to all types of points and meridians. Each point stimulates a different part of the body.

I had my last session today and although I knew the effect of what acupuncture had on physical pain, it was the first time I experienced how it helps with other issues, deeper in the mind, heart and soul. I was not in deep depression, I was just feeling uneasy, not eating or sleeping well, feeling drab and simply reflecting the time of year we were in - gray and dull. Most of my Europeans friends go to the solarium - some doctors and trainers recommend it as it has the same effect on us as sunlight does.

I am not the solarium type of person though. I take on a weird color and do not like the feeling of being trapped under all those tubes and volts. So, instead I prefer to have needles stuck into me and feel like a helpless porcupine. For 45 minutes I close my eyes and allow my thoughts to run free.

The consequences of these free, wild thoughts are often new food creations. I play with flavors and aromas in my head. Pairing ingredients and experimenting with different products. When I get home I write my thoughts down, then I take the theory into the the kitchen and put it into practice. One of the dishes that came to be was this lovely risotto.

Most of you know my affinity for risotto. I love the texture and the creaminess of the rice, tasting totally different each time depending on the ingredients it is paired with. What I wanted to do was try my hand at a sweet risotto. Pair it with spices and complement it with a fruity side. I used coconut milk to cook the rice in and spiced it with flavors of cinnamon, vanilla and star anise. The cherry compote also has the aromas of cinnamon and star anise - the secret ingredient in this dish.

Star Anise

 

Star Anise by MeetaK 

 

Star anise is a spice native to China and Vietnam. Today it is almost exclusively grown in southern China, Indo-China and Japan. As the name suggests, the star anise is star shaped, with about 5 to 10 segments and a deep brown rusty color. It is an unusual fruit of the Illicium verum, a small native evergreen tree of southwest China. The fruit is harvested between March and May and picked before it can ripen, it is then dried and sold either whole or as a powder.

Star Anise has a very distinct flavor very much like licorice. It is powerful, pungent and stronger then anise. Both get their distinctive licorice taste from a chemical compound called anethol, but both spices are not related with each other.

Purchasing, Storing & Preparation
When purchasing star anise, look for whole pieces that aren’t broken or wrinkled. Stored whole in airtight containers in a cool dark place, it keeps for well over a year. Discard once the flavor fades.

Whole stars can be added directly to the cooking dish. Pieces of star anise are referred to as segments, points or sections. These are discarded once the dish is ready. Whole stars can be grounded into a powder and used as required. Use small amounts, as the powdered form of the spice is powerful.


Reminders!

Monthly Mingle - One-Dish Dinners
Come on over with your casseroles, crockpots or baked dishes. I am looking for innovative and creative one-dish meals. Looking forward to having you all over.
Deadline: March 10th, 2008

Eat Fresh
Share your fresh produce with us. Show us your weekly bounty from the Farmer's Market, grocery stores or CSA box.
Deadline: March 31st, 2008

Ingredients
Printable version of recipe here.

Spiced Risotto Making of by MeetaK

 

For the risotto

200 - 250 g Arborio rice
600ml coconut milk - unsweetened
30-50g sugar - depending on the sweetness you like
1 vanilla bean - seeds scraped and reserved
1/2 cinnamon stick
2 whole star anise
50g butter

For the cherry compote

1 kg sour cherries - I used some of the cherries I had frozen from last summer
150 ml Port wine
300 ml red wine
6 tablespoons sugar
1 star anise
1 cinnamon stick
2-3 teaspoons cornstarch
1 lemon - juice and zest


Method

Spiced Risotto (03) by MeetaK

For the risotto
Melt butter in a large pot. Add the rice and stir while it cooks and takes on a glassy color - approx. 1 minute. Reduce the heat to medium-low. Add the vanilla pod and seeds, the cinnamon and the star anise. Pour in a ladle full of the coconut milk and stir until the milk has incorporated into the rice. Add some of the sugar and stir until dissolved

Once the rice starts to get dry add more of the milk and sugar. Repeat this procedure and keep stirring at regular intervals. This "massages" the rice to release the creamy starch for a perfect consistency. This process should take about 15-20 minutes. The rice grains should be soft but still have a slight crunch to them.

For the cherry compote
Bring cherries, Port, wine, sugar, cinnamon stick, star anise and lemon zest to  a boil in a heavy saucepan over moderate heat.

Stir together cornstarch and lemon juice until smooth, then stir into boiling liquid. Boil for 1 minute the remove from heat and cover. Allow to rest for approx. 15 minutes. Serve warm.

Tip: You can make the compote 2 days ahead. Allow to cool completely then cover and chill in the fridge. Bring to room temperature before serving.


Verdict

Spiced Risotto (04) by MeetaK

Tom who is not a huge fan of the regular "rice pudding", simply adored this. He found the flavors of the sweet, spiced rice perfect with the fruity, slightly tart note of the cherry compote. Soeren - well he is the biggest fan of such warm milk and rice dishes and the cherries always add a great color and touch to the dish. I love the subtle coconut flavor that one tasted in the distant. The licorice aroma of the star anise is certainly present but also perfectly subtle on the tongue. All in all this was a great sugar and spice dish and I certainly will experiment with different flavors - acupuncture or not!

You might enjoy theses creamy desserts too:

CocoMouse04x Coconut Mousse with Mango Coulis
Panna Cotta Sin Panna Cotta with Blackberries
StrawberryMascarponeMilleFeueille02 Strawberry Mascarpone Millie Feuille
VanillaBerryPud06 Tropicana Cream with Summer Berries

 

This creamy, sweet and spiced risotto is off to Sunita of Sunita's World, who hosts the lovely event Think Spice. This month the star spice is non other than the star anise.



All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Colorful: Tropical Fruit Salad with a Hint of Mint

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TropicalFruitSalad 02 framed

What I love about fresh fruit and vegetables is the lush palette of rich colors they come in. It's like a gorgeous kaleidoscope, each twist creating a gleaming new pattern and each pattern illuminates the gloomy in a whole new and exciting way.  

I have always been a sucker for colors and in my younger years could spend hours twisting, turning and shifting a kaleidoscope, finding perfect satisfaction in the multitude of patterns. Today, although I could still sit for hours twisting Soeren's kaleidoscope, I get my fix for colors at the Farmer's Markets. Seeing the colorful fruit, vegetables, breads, cheeses and flowers provides soothing comfort to extremely dull winter days.

And on such gloomy days, when the skies seem to only have shades of dull and drab grays, I go to the market. There I am greeted by cheerful yellows, bright oranges and ravishing reds. Walking down the rows of the several stalls, each turn I take brings a completely new set of colorful patterns. Fruit and vegetables in all shapes, sizes and colors piled up high all waiting to be picked.

I never can resist and I cannot remember that I have ever come back empty handed from the market. Even if my fridge is bursting full, my temptations of all I could make with the produce in front of me always takes on the upper hand.

This fruit salad adds a lovely vitamin kick to the day. Besides the fact that it looks beautiful with all it's lovely bright yellow, orange and pink tones, almost all the ingredients are organic. There are organic mangos, papayas, pink grapefruit and oranges, only the baby pineapple was not. I use the fresh juices of the grapefruit and oranges to provide my dressing adding a touch of lavender honey and chopped mint to give an explosive taste.

For me fruit salads should not be a mushy pulp of too many fruits. As the saying goes "Too many cooks spoil the broth", my saying goes "too many fruits spoils a good salad." I always pick 3-5 types of fruits for my fruit salad. This is more than enough and will offer a wonderful harmony of flavors. Adding too many types of fruit overkills the flavors of a fruit salad only confusing the taste-buds as to exactly what it is one is currently chewing on. I also like to set a theme when preparing a fruit salad. For this salad, I chose "tropical" as my theme and stuck to fruits that pair well with each other. The flavors of mangos, papayas and pineapples blend perfectly with each other and the tangy aroma of the citrus fruits complements the entire salad wonderfully. A touch of mint adds a refreshing note and the pistachios the crunch.


Ingredients
Printable version of recipe here.

TropicalFruitSalad 04 framed

1 mango - chopped into cubes
2 papayas - chopped into cubes
1 baby pineapple - chopped into cubes
2 oranges - filleted - juice reserved
1 pink grapefruit - filleted - juice reserved
1 tablespoon honey - use a lightly flavored honey like lavender or eucalyptus
Few mint leaves - chopped
Handful of pistachios - chopped

Optional:
Low-fat crème fraiche


Method

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Put all the fruits into a large metal bowl. In a separate bowl pour in the reserved orange and grapefruit juice. Add the honey and whisk until incorporated.

Pour over the fruit and toss well. Sprinkle with the mint leaves and refrigerate for at least 30 minutes so that the flavors and aromas can infuse with each other.

To serve, simply spoon into bowls or glasses and sprinkle with chopped pistachios. If using the crème fraiche add a small dollop on top. Serve chilled.


Verdict

TropicalFruitSalad 03 framed

Always a pleasure and always enjoyed anytime of the day. I always make larger portions of this fruit salad as all of us really enjoy it. Soeren enjoys it best for breakfast sprinkled with granola and topped off with yogurt. Tom digs into it in between meal time as a healthy snack and as for me I cannot resist adding a scoop of pistachio ice cream for a special treat while watching Grey's Anatomy!

You might enjoy these fruity desserts too:

ApricotClafoutis02 Apricot Clafoutis
FigsCherryCaramel 03 Figs In Cherry Caramel
GrilledPeach 01 Grilled Peach with Eucalyptus Honey Yogurt and Roasted Almonds
PersimonHoney Yoghurt 03 Persimmon Honey Nut Yogurt Verrines

 

I am sending this over to Andrew at Spitoon Extra who is this month's host for Waiter There's Something In My .... Salad. Enjoy the extra vitamins Andrew!


Reminder!

One pot + many ingredients = one-dish dinner! That's you challenge this month. I am looking for innovative and creative one-dish meals. These can be casseroles, cooked in a crockpot, in a pressure cooker or in a baking dish. Whatever you are using you need to stick to the one cooking dish. So, come on over to February's mingle with your favorite One-Dish Dinners.

You'll find all the necessary details to this month's Monthly Mingle here.

Deadline: March 10th, 2008

 

Don't forget to send me your links to your fresh, crispy, juicy winter produce. Eat Fresh is a seasonal event, which attempts to bring people to share their weekly fresh produce with each other. So, all you need to do is take a picture of your weekly fresh vegetables and fruit, post it on your blogs, send email to blogmeeta@gmail.com and you will get an invitation to join our growing Eat Fresh list.

Deadline: March 31st, 2008



All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

48 comments Continue »