I have been reading DorothySayers novels all week. I’ve now run out of all the ones I had at my disposal and have to wait until Tuesday [I wrote this on Sunday; I have since gotten another book] to stock up. I feel bereft. All I can think about is when Lord Peter Wimsey and Harriet Vane will finally get married. (IF YOU KNOW, DON’T TELL ME!!!!!) It’s like Jane Austen, only with murder. It’s awesome. (Basically it’s posh British people solving murders and being charming and riding horses and driving cars with their gentlemen manservants in the 1920s and 1930s. They say “what ho” sometimes, and things of that nature. It is wonderful. I may devote my life to reading detective novels.)
Anyway, I’m really distracted because of my need to read more Dorothy Sayers. It kind of reminds me of those horrible two weeks after you finish the latest Harry Potter and you know you have to wait two or three years for the next one and you can’t think about anything except Sirius Black and stuff.
I’m making roast beef sandwiches for dinner. That’s not related to Dorothy Sayers, but you can’t really make a post out of roast beef sandwiches (well, that’s not true; I read a number of them, but I don’t have much to add). (You also can’t make a post on a food blog about Dorothy Sayers.)
I almost bought an actual horseradish at the grocery store because I couldn’t find the jarred stuff, but then I found the jarred stuff, in the sketchy aisle in the back with the chicharrones (at least that’s what I thought they were, but there are giant sheets of it so now I’m not sure), hot dogs, and bacon. I do not understand the function of that aisle. It opens into this back area of the supermarket, and things happen back there, but I don’t know what. Sometimes a man watches you while you investigate the hot dog situation. (They don’t have Hebrew National.) It’s uncomfortable. But they had horseradish.
It’s from Plenty (but I modified it; also, wow, the American edition of the book is actually prettier), and it was easy, and it is amazing. Vinegary. Broiled tomatoes. Sweet. Aaaah.
Tomatoes before broiling
(Also, I created a very deep gash in my thumb during this evening’s cooking festivities, and bandaged it up and went right on chopping. It was one billion percent my fault—I’m not used to using knives that can actually cut you and did something truly moronic, and cut myself right after thinking “This may not be safe”—and actually it was while I was chopping for things for r&b for lunch, not for this. But still. Also, no one wants another post about r&b, so I have to tell you about it here.) Continue reading →
This pasta salad contains all the best things in the world. It was also utterly emotionally exhausting. During the making of it, I:
1) confronted the possibility that my cat is sick
2) lost my cat in my (300-sq-ft) apartment and was convinced he had gone somewhere to die.
He’s not dead, but a visit to the vet is definitely in the cards. (And he won’t take medicine—he’s aggressive and only eats one kind of dry food, so there’s no way to trick him—so I don’t really know what I’ll do if he’s sick. FREAKING OUT. SOMEONE HELP.)
I started out by preparing my one pound of chicken thighs—skin-in, bone-in. I did this because the happy chicken was too expensive unless I bought the most labor-intensive kind. I still have no idea how I made this edible; I tried to watch videos about how to remove the bone from chicken, but it just freaked me out more and wasn’t helpful. It was all, find the joint, and then put your knife in, and do something magical, and all of a sudden your chicken is perfect and cooked and already eaten.
So anyway, the first part of this week’s cooking is stuffed focaccia, courtesy of The Iron You, which I found through The Kitchn. (I LOVE the title of The Iron You—I haven’t read much of it but basically they use food and exercise to make themselves into superheroes. That’s my goal in life, too.) You may notice that I am procrastinating from cooking by adding tons of links to this post.
Back to business. I first made the dough so I could leave it to rise while I did other things (i.e. started dinner and the next post(s)). I proofed the yeast (combined it with warm water, sugar, and salt) and then added 600 g of w.w. flour, measured in my lovely kitchen scale, and the olive oil. I mixed it with a wooden spoon and was very worried about the fact that it wasn’t sticky—whole-wheat flour just seems to drink up any moisture. (My friend who is in pastry school says this is normal—whole-wheat flour is just really dry—but since the recipe was written for whole-wheat flour it was worrisome.)
Pre-kneading, but still. What IS this?
I kneaded for a while, on tip-toes, whole-bodily, for maybe five or seven minutes, until I decided to stop. I have no idea if it was smooth and elastic. It was easy to knead, though, because of the relative dryness. Now it’s sitting in a bowl, covered in more olive oil, rising away. Possibly.