food – Page 2 – Ben There Shot That

Pizza!

This week saw pizza for dinner. I made a batch of the Serious Eats Basic Neapolitan Pizza Dough, separated it into four dough balls, and pulled one out every day. Toppings and sauce were nothing special, this week was about the dough. There’s a few lessons learned. The main one? My oven doesn’t get hotContinue reading “Pizza!”

Chicken Enchiladas

This week’s dinner is a ready to assemble batch of chicken enchiladas. The chicken is from Gimme Some Oven’s crispy chicken carnitas. The sauce has red bell, anaheim, poblano, and jalapeno peppers, yellow onion, garlic, and some tomato sauce. Sides are guac, sour cream, mexican rice, and pico de gallo also from Gimme Some Oven.Continue reading “Chicken Enchiladas”

Mango Chipotle Blackened Shrimp Tacos

I made shrimp tacos tonight, based off Gimme Some Oven’s Mango Chipotle Fish Tacos. I’m not a fan of white fish, and since the Washington DC suburbs do not sell fresh seafood, I picked up some frozen shrimp and blackened them. The tacos have a smear of guacamole, then the shrimp, then some salsa, thenContinue reading “Mango Chipotle Blackened Shrimp Tacos”

Fiesta Lime Chicken

I made a copycat of the fiesta lime chicken from Applebees for dinner tonight. Chicken breast marinated in garlic, teriyaki sauce, and liquid smoke. A creamy sauce based on sour cream, mayo, and blackening spices, and a topping of shredded jack cheese. The chicken breast can be pounded into a uniform thickness to make cookingContinue reading “Fiesta Lime Chicken”

Pain Au Chocolat

I have wanted to make laminated dough for the longest time. Over the long weekend I made the King Arthur Flour recipe for Pain au Chocolat. I let the dough rise in the fridge overnight, per their recommendation, and laminated it today. It taste amazing, and I cannot wait to make the other half ofContinue reading “Pain Au Chocolat”

Weekday Sourdough – 84%

83-84% hydration is where the dough really seems to get wetter and even more sticky. This is also the first recipe that’s scaled down 20%. To 400g total flour, instead of 500g. One percent water is 4g instead of 5g. I am troubleshooting oven rise and the presence of the “ear” – I think myContinue reading “Weekday Sourdough – 84%”

Weekday Sourdough – 83%

I’ve been keeping an Excel spreadsheet to document my sourdough recipe as I gradually increase the hydration percentage of the dough. Here’s the start of an attempt to document crumb shots. Levian INGREDIENT AMOUNT BAKER’S PERCENTAGE Sourdough Starter 20 g 20% Water 100 g 100% King Arthur AP Flour 100 g 100% Dough INGREDIENT AMOUNTContinue reading “Weekday Sourdough – 83%”

Wk. 6: Bread

I’ve been baking bread a lot this year. Here’s the latest batch – I’m up to 77% hydration. Enjoy!

King Arthur Flour Bakealong – Chocolate Mousse Cake with Raspberries

I did the King Arthur Flour February bakealong for a Super Bowl party this weekend. This month’s cake is a four layer chocolate cake, with a chocolate whipped cream filling, fresh raspberries, and a whipped chocolate icing. The cake was delicious and made a great breakfast all week. I’ve also decided to launch a secondContinue reading “King Arthur Flour Bakealong – Chocolate Mousse Cake with Raspberries”

Baguettes!

I can often be found baking. Breads, cookies, scones, and more. Last May I started a sourdough culture and made a few loaves from Flour Water Salt Yeast by Ken Forkish. Sometimes it’s good, sometimes not – it’s always a learning experience. A few weeks ago I decided to make baguettes. The first batch followedContinue reading “Baguettes!”