It is actually Valentine's Day as I write this post, and I wanted to share my delicious lunch with you. I defrosted one of my Soft Whole Wheat Hamburger buns, split it, spread it thickly with fig jam, added ham and swiss cheese and grilled it panini style in my Foreman grill. Oh my gosh was it good... and thanks to Rachel Ray magazine for the idea.
Well this week, we began with a full recipe of 100% Whole Wheat with Olive Oil dough. I had a little trouble getting the olive oil in incororate into the dough. During the initial rise the oil seemed to settle on the edges leaving a greasy crust.
I let it proof overnight in the refrigerator and the next day baked this loaf of bread. The dough was still on the greasy side when I shaped the loaf, but the bread came out okay. Here is a picture:
Gary used it for sandwiches and didn't say much about it, so I guess it was okay. I preferred the Soft Whole Wheat recipe.
The next recipe was Aloo Paratha, which is an Indian style calzone stuffed with curried potatoes and peas. I was really looking forward to this recipe because I love curry, but it wasn't as good as I had hoped. I used Yukon gold potatoes and frozen peas. I am afraid I overmashed the potatoes, they were pretty mushy. I made 2 large ones, and sliced them to go with supper.
Fresh from the oven: And sliced, ready to eat: I felt these could have used a lot more curry powder. When I told Gary they were stuffed with curry he was surprised. He hadn't even tasted the curry. It pretty much tasted like bread with mashed potatoes and peas inside. Just bland. Next time I would stuff it with cheese and tomato sauce.
The third recipe was my favorite this time. It was Southwestern Focaccia Bread with Roasted Corn and Goat Cheese. Doesn't that sound great? However, finding the ingredients locally proved to be a major challenge. I lucked out with the fresh cilantro and even the goat cheese, but finding a fresh poblano pepper in the frozen tundra of Maine in January is impossible. The closest I could come was an Anaheim pepper. No fresh corn either, I had to use frozen. The authors said you could use frozen, but didn't tell you how to go about roasting it. I put some in a pan and stuck it in the oven while it preheated to 450.
I rolled the dough into a circle on parchment so I could slide it onto the stone without fuss. Parchment has become my new best friend in baking! I added the sauce and corn and dabs of goat cheese: