Archive for bread

Hokkaido Pumpkin Soup

Posted in bread, pumpkin, soup, vegan, vegetables with tags , , , , , , , , , , , , , on September 14, 2015 by oskila

Today I’ll just post a dish and ignore that I’ve been off the grid since New Years. The local store offered Hokkaido pumpkins – a small pumpkin variety originating in Japan as the name suggests. One somehow followed me home.

1 Hokkaido pumpkin

1 onion

1 carrot

1 pint stock

Dig out the seeds, rinse and prepare for toasting. Chop aforementioned veggies and fry until nice. Add stock and simmer until soft. Blend until purée. Season until awesome (I used garlic, thyme, pink peppercorn and allspice). Eat until satisfied, with toasted seeds sprinkled on top. A dollop of something is probably nice too, as well as bread and cheese.


I hollowed out my pumpkin with a melon baller just for fun and used it as a serving bowl. The sandwich is grilled Camembert on sourdough batarde.

If anything in the post layout is odd it’s because I’m writing this entire post on my phone. A NerdCuisine first I think.

Shrimped Spaghetti

Posted in mediterranean, pasta, shellfish, vegetarian with tags , , , , , , , , , , , , , , , on March 9, 2013 by oskila

Here’s a really quick and simple pasta dish I had recently and subsequently altered slightly.

011 2

Sauté finely chopped garlic and shallots.

012 2

Cook some spaghetti or other pasta of your choice and then give it a quick sizzle together with the garlic and shallots.

016 2

Plate and add shrimp, olives and garlic bread. I also sprinkled a pinch of chili flakes to add some zing.

With proper planning, the dish can be done inside the time it takes to bring water to a boil and cook the pasta. I’m thinking that it could be served as a starter just as well as a reasonably elegant lunch or a simple but tasty main course.

The Amorphous Loaf

Posted in bread, sourdough with tags on August 13, 2012 by oskila

Had another go at baking sourdough bread, this time with rye-based sourdough and less yeast. Also allowed the sourdough slurry to get comfy in room temperature overnight to get things going. Since most bread I make gets kind of dense, I used a little less flour than I usually do, which meant the dough was almost too sticky to handle. This, in turn, meant I wasn’t too interested in trying to shape it into loaves, so I just dumped the whole thing in a dish normally used for roasts and let nature take its course so to speak.

I put a pint or so of water in a tin in the oven and placed a saucepan on the vent to keep as much of the resulting steam as possible inside the oven, then removed both tin and pan after a bit less than half time. Also, prior to baking, Jabba the Loaf had been lightly sprayed with water and sprinkled with sea salt, which I imagine did have some kind of effect on the crust.

As you can see, there was also a good dusting of flour and a sprinkle of French herbs (which you probably can’t see)

To me, this is quite good bread with nice crust, moisture and chewiness, but there is an acidic note from the sourdough, which ideally shouldn’t be there. It’s entirely possible that my sourdough is crappy and that I should start a new one. Luckily, the collected sourdough wisdom of the blogosphere is huge.

Here’s a picture to show the crust and insides. One could call this bread a semi-foccacia of sorts since it was left to its own devises in a rectangular container but not deliberately flattened.

The Sourd’oh

Posted in bread, sourdough with tags , on August 2, 2012 by oskila

Sourdough baking seems to be one of the favorite hipster pastimes these days, and while I actively try to avoid getting labeled as one, my beard, glasses, corduroy jackets, occasional pipe smoking and of course food blogging aren’t really helping my case. To make matters worse, I was into sourdough baking way before it was cool. Back then, however, I was winging it something awful and the sourdough I had in those days looked more like prison hooch than actual sourdough. It quite likely did nothing to improve the bread, which wasn’t always that awesome.

Having spent ten days in France, with fresh baguette every morning, the thought of sourdough baking reentered my mind and here’s the result of the first dabble. I should probably point out that this is a story about how my baking went and not a good guide for beginners.

Here’s a piece of actual advice: Machines are awesome. Mixing and kneading dough by hand is something I find rather boring. The drawbacks are the constant risks of overworking and adding too much flour. Since machines are usually rather efficient they can make the dough too compact by kneading for too long and the efficiency also means you can pack more flour into the dough than you would if working manually. I did both of those errors right away…

Managed to partially save the dough by painstakingly adding more water, after which it rose quite nicely.

I cut my dough in two and made a small loaf and six rolls. Also took the opportunity to play around a bit with the scoring.

The rolls brushed with butter and sprinkled with sea salt and french herbs.

The final product looks pretty awesome but wasn’t as moist or fluffy as expected and had too much of a sour aftertaste.

As seen in this shot, the inside of the roll is a bit too dense. Things to do differently next time: Less flour, less kneading and probably sourdough made from rye instead of wheat.

%d bloggers like this: