So far it's been a great weekend as far as accomplishments, and it's only Sunday morning. Warning . . . This could be a long post. I'm waiting for bread to rise, and it's very cold right now in my old Maine house, so it might take a while.
I'm finally catching up on the Bread Baker's Apprentice Challenge. For some reason, I hit a wall with the corn bread, but I finally pushed on through, and it was delicious. My husband said it was the best corn bread he'd ever had and that it was more like a corn "cake". I've been trying to eat a Vegan diet, but after 7 or so months of being really good and really purist about it, I've somewhat fallen off the wagon, so now I'd say I'm more vegetarian than Vegan. That worked out well for the corn bread, since it called for buttermilk, butter, and 3 eggs. In the past, I would have replaced those with rice milk, Earth Balance, and Egg Replacer, but I just made it as is this time. I did eliminate the bacon which sounded like it would have been wonderful. I also didn't have a 10" pan, so I used a 9" which made it way too thick. Because of that, I cooked it for way longer than the recipe called for, but I still ended up with some underdone spots. (My husband likes underdone stuff, but I thought it was kind of gross. Luckily, I can eat around that.) The other thing I did differently was to just soak the cornmeal all day instead of overnight as the recipe called for. I think that worked out fine, but the cornmeal probably could have been a bit more tender. I made some chile (this was Vegan) to go with it. Luckily, the kids didn't like the chili or the corn bread, so that'll make lunch for me almost all week. We're having chili at my book club this week, so I think I'll make the corn bread again for that.slow roasted tomatoes that were just posted on Pinch My Salt (which also happens to be the inspiration for The Bread Baker's Apprentice Challenge) on top of some Maine goat cheese (wonderfully mild but not boring) on top of the homemade French Bread. I made the tomatoes from some beautiful Sungolds that I picked up from the Farmer's Market along with some Maine garlic and bought the goat cheese from our cool, local Rosemont Market. So good!
Happy Baking! (And eating.)