Interesting graph of the twitter trends relating to corned beef vs. cabbage for the last week:
I have no idea why there could have been a divergent spike in cabbage tweets on Sunday and Wednesday nights. Any ideas?
I’ve just returned to the world of food blogging after a couple of months off. Anyway, I’m back just in time for Thanksgiving, the #1 eater’s holiday of the year. For starters, I’ll link to some of my past Turkey Day recipes:
About two weeks ago, the New York Times Food Section published a story about one author’s quest for chocolate chip cookie nirvana. In it, David Leite interviews several cookie pros in and around the Big Apple to identify some tips that could help home bakers find The Way with cookies:
Intrigued, I made a batch of these and waited. And waited. And waited. 36. Long. Hours.
Finally, I popped the dough balls into the oven, six at a time (they’re big, don’t forget). When they emerged from the oven, they were as advertised — golden all over, rich, buttery, and with that variegated texture that Leite promised. My only substitution was for Ghirardelli semi-sweet (60% cacao) chocolate chips rather than Valrhona chocolate “feves” (which are flatter), mainly because that’s what I had on hand. I don’t think the cookies suffered, but I’m willing to give the feves a try one of these days.
Was the 36-hour wait worth it? Yes and no. The cookies were wonderful, but certainly not spontaneous. I think they were more uniformly golden than my usual batch of chocolate chip cookies, but the texture bit really stems from under-baking (I should really call this “properly baking” your cookies, as they aren’t raw, just less done than the typical home baker makes them). The biggest selling point of this recipe, to me at least, is that you can make the dough and bake off a cookie or two at a whim, up to 3 days later according to the article (but probably as long as a week later if you wanted).
I got a chance to make Jeff Hertzberg’s simple bread recipe from his book Artisan Bread in Five Minutes a Day that was shared on the NY Times website. It is billed as being even quicker than Jim Lahey’s “No-Knead” recipe that appeared in the NY Times about a year ago and it lives up to that billing — you can follow this recipe and have a decent loaf of bread in about 3 hours.
But that’s just it — the bread is only passable. I can make very good sandwich bread in three hours. This, however, is supposed to be “artisan” bread. It isn’t artisan bread by any stretch of the imagination.
When I think of artisan bread, I imagine a slightly sour, very crusty, open-holed bread with wonderfully chewy insides. This bread is more related to white sandwich bread in texture — maybe slightly chewier due to the wetness of the dough. The flavor was almost too “y