A Peck of Pickled Peppers… Bread

3 12 2009

I’ve been on a bit of a pickling kick lately.  Ever since Jessica showed me how easy it could be, I’ve pickled cucumbers, garlic, cocktail onions, and long green hot peppers, which will henceforward be referred to as “jalapeños,” even though they obviously are not. 

The jalapeños were purchased by Nick, to make salsa to go with the nachos we served to some French friends who came over for dinner one night last month.  (We wanted to do something really American – and really good – for them.)  I warned Nick against making the salsa too hot, and he acquiesced, on condition that he be allowed to add more peppers to the leftovers.  Of course there weren’t any leftovers.  So that’s how I decided to pickle a handful of peppers, with no real plan as to what to do with them afterward.  It occurred to me, perhaps even as soon as I had them in the jar, that one really good thing to do with pickled jalapeños is to make jalapeño-cheese bread.

Jalapeño-Cheese Sandwich Loaf

Armed with the Ratio, a new batch of starter (my old one died over the summer), and some Tillamook Pepper Jack cheese (thanks, Kiran!), I rolled up my sleeves and got to work.  The only tricky part is getting all the tasty bits to stay in the bread.  Kneading them in is not the best way.  Folding them is.  Like this:

jalapeño-cheese letter fold
1. How do you get the jalapeños and cheese in the bread, anyway?, 2. Step 2, 3. Letter fold complete

Then it’s really just a matter of time while the bread proofs and bakes.

No, it didn't really change color...
1. Before proof, 2. After proof

As you can see, my bread didn’t rise all that much, which I’ll admit gave me my doubts, but I carried on anyway, and am so glad I did!

jalapeños, cheese, bread

We ate it that night with big bowls of chili, and later Nick made ham sandwiches for his brown-bag lunch.  I can’t tell you how long it lasts, because this was gone in two days.

If you’re the recipe-abiding type, here’s what worked beautifully for me:

Read the rest of this entry »





Put the Lime in the Coconut…

29 07 2009

Reservoir Dogs Pie

This dessert started life as a mock key lime tart.  “Mock” because have you ever tried to find key limes in France?  And then juice them?  So I was using juice from regular limes (with a splash of lemon juice, as suggested by Jenni, who is to be blamed- or thanked – for my key lime craving).  I also hadn’t really planned on writing about it, until inspiration struck while I was at work doing something completely unrelated and the ungarnished tart was sitting helplessly at home in the fridge.

“COCONUT!!!” The dessert center of my brain screamed.  Put the lime in the coconut!  And then that songwas stuck in my head for the rest of the day.  I’d already decided to go with a meringue topping, as Jenni suggested, because I was dubious as to the quantity and age of the cream I had on hand.  And toasted meringue makes me happy.

Coconut-key lime pie, pre-toast

Topping it off with a sprinkling of unsweetened coconut sounded like the right thing to do.  And as you can see, the tart turned out to be very photogenic.  (Delicious, too, obviously.)  The pictures came out so well, in fact, that no sooner had I posted them to my Flickr photostream than I received a threatening email demanding that I post the recipe at once.

Read the rest of this entry »








Follow

Get every new post delivered to your Inbox.

Join 313 other followers

%d bloggers like this: