Friday, July 27, 2012

lemon barley pilaf: French Fridays with Dorie

I have a "Wall-O-Carbs."  It serves me well on these types of recipes.  Yes, the Wall had barley!

Barley mixing with the butter and onions.

Almost done.  Just need to stir after adding the lemon rind and chives (subbed for green's what I had on hand - and tasted just fine in the recipe).

Yum, the lemon barley pilaf was very tasty.  Especially with Spicy Pork Chops, a favorite recipe of mine from Lidia's Italian Table.  Ha!  I had dinner with both a French and Italian table influence!!

Yes, I did like this recipe.  Another winner from Dorie Greenspan's Around My French Table.  To see what others' did with this recipe this week, you can visit French Fridays with Dorie.

Tuesday, July 17, 2012

Semolina Bread: Tuesdays with Dorie

Well, it's good to be back from vacation and get back into the "Dorie" schedules on Fridays and Tuesdays.....and Semolina Bread is a fine recipe to jump back in with....

But really, mine is Einkorn bread....I didn't get semolina flour since I had some einkorn flour and it seems to be very similar.  Gives the bread a yellowish tint, slightly nutty flavor....

After 1st rise.  Since einkorn flour uses less liquid in baking, I ended up using the extra 1/4 cup flour, plus about 2 tablespoons more.

After third rise, took a little less than the 2 hours, but I had the house pretty warm...

Couldn't figure out the directions for making the cuts on the bread dough, so just scissored it down each side.

One of the best finds on this vacation, Dyer Pond in Wellfleet, Cape Cod.  It's one of those ponds that has no parking, so you have to walk trails to get there.  Once you do, you pretty much have the pond to yourself!  See one grandkid with one parent out in deeper area...  Nana stayed where her feet could still touch the sand!

It's good to be home and get back into regular routines.  This bread was fun to make because it was a little abnormal...very sticky and soft, funny rises, and strange baking (just cooked, didn't rise more in oven).  But it made a really nice crust, and a good fine crumb.  I might make this again, it was kind of quirky!  To see what others did this week with this recipe, you can visit Tuesdays with Dorie, where we cook along 2 or 3 times a month in Dorie Greenspan's Baking with Julia cookbook.