CHICKPEA SEWING STUDIO

No-knead bread petits pains baked in a steamy oven 

I am not one to judge people's eating habits, which in this country are varied and ever changing. Having been a vegetarian family for over 8 years we generally keep a low profile and try not to discuss it too much. No one likes a pushy eater. I very rarely get a lecture about what we choose to to put in our mouth, except when we visit friends and family in France, then the gloves come off, as only Europeans can. No matter that they are drinking oodles of wine while lecturing you on your strangeness, you should listen and take it quietly. My favorite is the argument "Hitler was vegetarian!". What about Gandhi I want to fight back? Not worth it. Anyway, I seem to remember that citing Hitler as your point means you have lost the conversation. 

One trend that I can never wrap my head around is the assault against bread/grain product. It reminds me of my college years during which Atkins reined king. Bacon, bacon more bacon! Unless of course you suffer from Celiac disease I don't see how you can pass up on the joy of bread. Crispy, fragrant bread...

When I bake bread I know everyone's day is looking up. It is the promise of tomato sandwiches for lunch, something unique to our house, no two cooks' loaves taste exactly the same. Of course bread can make you fat, but I wonder if maybe it is the butter and the cheese's fault more than the grain. Not being a clairvoyant I'll never know, but I plan on eating bread as baguettes, loaves and pizza happily ever after.

Salt Lake City is covered in a heavy blanket of snow that in many areas of the yard and local park reaches my knees. No better time to bake rich buttery breads and sit down for brunch.To simplify the process, I experimented with leaving the dough in the molds overnight for the second rise, and it was a complete success (for once!). The dough just rises slowly all night and you have nothing more to do than take the molds out of the cold and bring them back to room temperature (the clay molds would most likely break if they entered the oven chilled).

The strawberry coulis came from  last minute inspiration. It's nothing more than 4 cups of frozen strawberries, 1 Tsp of sugar and 1Tps of 'real fruit pectin' cooked together until the berries fall appart. It's tangy and not too sweet.

Kugelhopf never lasts here and if it did it never tastes as good as when barely cooled from the oven. It's recommended to toast the left over, which I admit I have never tried. The recipe for the Kugelhopf comes from my favorite cooking book for all things French. At the time it was pricey, but now that time has passed it must be possible to borrow it at a local library or pick up a used copy. The pictures are exquisite, you will find yourself traveling all over France, it's an excellent way to discover how truly diverse the country  is, in landscape and culinary traditions

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Summer is not the time for blogging apparently, or coming up with anything greatly creative. Just back from an unforgettable trip to the Tetons and Yellowstone, I am rather deflated on the crafting front. Furthermore David Rakoff, beloved writer and crafter extraordinaire, died yesterday most likely of cancer. Upon hearing the news in my car I wept. It's not secret that "This American Life" is my favorite american past time and I guess, after so many years I became attached to all their voices. His loss is like a deafening silence in my ear... Ok, I am crying again (ridiculous).

Here is an interview of him on Fresh Air. Here you can find one of his most funny story about cancer in his youth and here another story about visiting the Martha Stewart craft department (act III).

Moving onto from sad to sweet, I am not really completely idle and still confectioning (is this even a verb?) macarons.

Lemon Verbena Macarons

recipe by Tartelette

Yesterday with two of my girlfriends we attempted to make three batches which really didn't turn out well. I blame a cold oven for our many unending problems. A veritable comedy of errors which didn't prevent anyone to enjoy the fruit of our labor when it was finally over.

The great thing about macarons is that they freeze well and this way you can have all kinds of choices while making only one batch at a time. Greens: Basil-Lime, Yellow: Meyer Lemon, Purple: Lavender, White: Lemon-Verbena.