Baguettes for President

On Wednesday night, instead of watching more news, more speeches (though I'll admit, I had them on the radio, a good political scientist must hear all sides) I was flinging baguette dough onto my counter top. Actually, the technique has name, "crashing" and coupled with kneading, this act of carbohydrate violence really develops those gluten threads!

My third round of baguettes blew the other out of the water. This time, I drew from my much trusted Cooks Illustrated Best Recipes book. Their exhaustive testing taught me a few cool things. First, in France bread proportions are measured in a system called the Baker's Percentage based on the weight of the flour. "A correct baguette dough, for instance has a hydration of 62%. This means for every 1 pound flour, there will be .62 pounds water." Second, using instant yeast is very satisfying. Third, setting the dough in the fridge overnight creates a creamy texture, and perfectly golden crust,which snaps and crackles as you take it out of the oven. The long rise slows the fermentation process and deepens the bread's flavor. Man I'm a food nerd.

This is the recipe I used. I encourage you to buy the book, subscribe to the site, whatever medium you find most pleasing, but use this source, its amazing.

Now, on to the baked loaves. The interior was much lighter and fluffier than the first bread, the crust a prettier color, and the boasted a longer staying power. The bread was still good on day three. The pre-ferment of the sponge really enhances both flavor and texture. The first time I checked the sponge it looked like this:


The sponge is ready when the edges are higher
than the center, which has "fallen", like this:

So satisfying to see results right away. I underestimated the rise time and at almost 1 am I was wrapping the newly formed loaves for their slumber in the fridge. Thursday morning, the dough had slept more than me, and it preformed like a champ. I've never been so proud of bread as these to lovely loaves. Success, Success!! I don't know what the next project is, but I'm thinking Rustic Italian.

Bread Line: Simply Delicious

Finding a perfect sandwich is not easy, but when you do, it’s a little slice of heaven. This is my brunch sandwich at Bread Line on Pennsylvania Ave and 17th street last Friday; and it’s a thing of beauty.

Thinly sliced smoked salmon, dill caper cream cheese, red onion and water cress. The cream was spread so delicately on the bread that it did not weigh the sandwich down, just conveyed intense creamy-fresh flavor to my mouth (and protected the bread against potential sogginess, a common sandwich downfall.) I was impressed with the watercress, a innovative selection that gave the sandwich bright tasting crunch.

My dining partner, (and frequent guinea pig for my personal culinary endeavors) ordered southern pulled pork on a Kaiser roll, but it was messy and gobbled up before I could get a good picture!

I’ve also had a few salads from Bread Line, black lentils and feta as well as chicken curry. All salads are served on top of crispy mesclun and a roll on the side. The lentils were dynamite, but i have to stop ordering curry chicken, I hate mayo-i-ness!

Bread Line is 7:30 until 3:30 on weekdays and sadly closed on the weekends. Get in there whenever you can. There is nothing like the smell of fresh baking bread to signal a great sammie. Hey, free WiFi too!

Bread Line
http://thebreadlinedc.blogspot.com/
1751 Pennsylvania Ave NW, 20006

Takeout: 202.822.8900

Hours: Mon - Fri; 7:30 -3:30

From the Internet to the Television

Thank you all for visiting my blog! For my returning visitors, good to have you back and for everyone who is new, Welcome!

I write this blog because I love to eat, and what is more, I love the stories behind my food. I'm passionate about flavor and I want to share that with as many people as possible.

This week, I was interviewed by NBC4, for a piece in the Health Section. Anchor Doreen Gentzler investigated confusing food labels at the grocery store and her cameras peeked into my kitchen for a college student's perspective on buying organic.

Please take a look! http://video.nbc4.com/player/?id=280684

I'd love to hear your comments, questions and suggestions about my blog. I want to write about what you want to know about!

Thank you again, and Keep Eating!

Ellie

Food of the Week: Onions

With Tears of Joy, We Celebrate the Onion!

350 semi trucks full of this bulbous vegetables are consumed everyday in the United States. 18.3 pounds per person, per year….It seems that everyone is eating their onions! This veggie is everywhere, in our sauté pans, on the grill and even in our tears. This guy is action packed: versatile, healthful and historic!

The onion, a member of the Lily family, (which also includes leeks, chives and garlic) gets its name from the Greek word unio which means “only" or "single” because the plant can only produce one onion at a time. Click here to find out how the bulb is created, this is really cool! There are two classes of onions, spring onions that grow in warm climates and have a sweet taste. Think Vidalia or Walla Walla. The other variety is called "storage" onions, which include yellow, white and red onions. Their strong, pungent flavor comes from their long hibernation in a dry climate post-harvest.

Onions are native to ancient Asia and the Middle East and first popped their heads into the scene five thousand years ago. The Pharaohs used to pay their workers in onions and carry the spiritual veggie into their tombs for an afterlife snack.

Onions are really healthy, but this is the coolest bit: onions actually reduce internal swelling, alleviate allergy pressure, de-congest the chest and minimize asthmatic inflammation. Onions also help eliminate bad bacteria from the body. Mom was right about soup when you have a cold, but now that you’re older, think for yourself! Opt for French Onion!

But the real question remains….Why do onions make us cry? This phenomenon is due to the sulfuric acid in onions. To reduce your weeping, cut the root end last because that’s were the acid is most concentrated.

Moral….
Eat ‘em!! Here are some easy ideas…..
cottage cheese + dried cranberries+ red onions=sweet and tangy salad bar snack
rice, quinoa or couscous + green onions + pine nuts = a party-worthy side dish

Want to get more creative? Try this: Grilled Red Onions with Balsamic and Rosemary

Women's Health Part 2 and Food of the Week: Oatmeal

It’s cold.
It’s windy.
It might just snow...
The only thing that gets me out of bed is the thought of my breakfast awaiting me in the kitchen....

Oatmeal is a great way to wake up on a chilly winter morning. The soluble fiber in oats keeps energy levels high and hunger pangs at bay by moderating blood sugar. This is true of all soluble fiber, but oats have something special….

A specific fiber called beta-glucan can significantly lower bad (LDL) cholesterol, three grams a day can knock off up to 23%! A recent study by Archive Internal Medicine found that eating a big bowl of steamy oatmeal every morning lowered the risk of heart failure in men by almost 30%. Although we don’t all fit the 50-year old –male-smoker model, the lesson applies to everyone.

Attention College Women: Fiber from Whole Grains is especially important in the fight against breast cancer. Pre-menopausal women who ate 30 or more grams of this type of fiber a day reduced their risk for the disease by more than fifty percent!

Finally, oats kick-start your immune system, making them attack bacterial infections much more quickly.

Break out the Quaker this weekend, because an entire bowl has less than 150 calories, tons of iron, fiber, and a smattering of other nutrients. Toss some almonds on top for added protein, iron and skin saving omega-3 oils. Try some cranberries for color and vitamin c and antioxidants or sliced bananas to strengthen eyesight and build strong bones.....the possibilities are endless!

Here are few different ideas to get oats into your diet throughout the day….
Oatmeal Cookies
Chicken with Whole Oat Stuffing
Saturday Night Turkey Burgers
Blue Berry Crisp with Oatmeal and Almond Topping