STIR THE POTS

Øland Flour

Found this bag of Øland flour at the Union Square market. I'm impressed and it made great bread. 

 

Latest Levain

Here's a levain raised in an uneven often mercurial environment, my work kitchen. The results were sliced and toasted for the first spring wine dinner...Break bread and prosper.

Kornspitz

Kornspitz is an Austrian bread often found in  bread baskets. They are similar to Stangerli or pretzels. I re-worked this batch with fantastic heritage grains and a wheat sourdough. Served with a spread of butter, ham and or cheese, mmmm.

 

Revolution Bread Enkir

Always experiment. Or so it's said. And so I did recently, the results being this tight specimen. My thanks to Eli Colvin from Revolution Breads for sharing his Enkir formula, giving me a base to explore.

 

Here's the mix

EX-T85 Flour Shots

Sunrise Flour Mills gifted me a 5-pound bag newly-milled EX-T85 flour. Remarkable flour. Here's some visual evidence. 

 

Arepas Cafe

Arepas are a mainstay of Venezuela and Colombia. They are actually one of the few pre-Colombian traditional foods still popular.  Recently I went to try some from experts in this dish, namely the Arepas Cafe in Astoria. Home made food, with a line out the door, it's a family business that's been serving happy customers for 13 years. Here's what we tried over a series of repeat visits.  

 

 

 

 

 

Spring Fling

This year's annual Spring Fling event at work was insane. Of course, it always is insane. Ritually celebrating a mix of Italian basic-but delicious mainstays, we produced a range of goodies. Below are some shots of what went into our "fling," including Pizza alla Romana.