The Bread Baker's Apprentice Challenge 14: French Bread

The Bread Baker's Apprentice Challenge 14: French Bread. This is the first BBA bread I baked a few years back. The recipe is not perfect by all means because the loaves it makes do not have the much preferred and coveted open crumb. But I come back to this recipe often because I love that it is flavorful, preparation is super easy and uncomplicated, and sometimes I want a more tender tighter crumb usually to make into French Toast. In my opinion this recipe not only makes the best French Toast but the best croutons and garlic bread as well. In other words I love this bread, tight crumb and all.

I could have baked a more open crumbed French bread by altering the method, for example, applying the French fold instead of kneading, or any other methods available online or in baking books. But that would mean NOT following the recipe as written which IMHO would defeat the purpose of this challenge.

the loaf may not have a more open crumb


but it makes the yummiest French Toast

Rating:
flavor 5
texture 4
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 29
Average: 4.86

For comparison this is PR's no-knead stretch-and-fold slack dough French bread recipe which makes delicious baguettes that have a more open crumb and thin crispy crust. The recipe requires half the time and effort as the BBA's. The recipe will be in his upcoming book Artisan Breads Everyday to be released end of October 2009.

Lychee Frozen Custard

Lasang Pinoy Sundays is a food photography meme, Filipino style, is hosted by SpiCes. I'm sprinkling some fun [and color] this week.

I don't normally put sprinkles on my ice cream or cupcakes but I keep a few containers of assorted colors and flavors including chocolate, butterscotch, and cinnamon.

The only ice cream I have in the freezer is lychee frozen custard and chopped candied ginger as topping would be best but they won't pop out visually since they have the same hue as the ice cream. Chocolate sprinkles don't match the flavor so I used the bright colored unflavored sprinkles. I feel like a kid again while eating the ice cream.


Lychee Frozen Custard
1 can lychee in syrup
2 cups heavy cream
1 cup milk
6 tablespoons sugar
3 well beaten egg yolks
1 teaspoon almond extract, optional

• Drain and finely chop lychee, reserve the syrup.
• Combine the cream, milk, ½ cup of the reserved syrup, and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the beaten egg yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
• Cook over medium heat, stirring constantly with a rubber spatula, until the spatula is thinly coated with the mixture, about 8 minutes. Do not allow to boil or the custard mixture will curdle.
• Stir in the lychee and almond extract if using. Transfer into a container, let cool on the kitchen counter for 20 minutes, cover with plastic film, and chill in the refrigerator overnight. Churn using an ice cream maker.

Or for a lighter version:
Lychee Sherbet
1 can lychee in syrup
1 packet unflavored gelatin
1 cup milk
1 cup very cold half & half
¼ cup sugar

• Drain lychee reserving ½ cup syrup. Finely chop lychee, leave to chill in the refrigerator.
• Sprinkle gelatin over reserved syrup and let stand 5 minutes. In a medium saucepan over medium-low heat, scald milk. Turn heat off and add soaked gelatin, and stir until thoroughly dissolved. Add sugar and mix well. Let mixture cool in refrigerator. When cooled, add half & half and chilled lychee. Freeze in ice cream maker.

Julia

Let's sing a song of love for Julia. It's her birthday today.

JULIA by John Lennon

Half of what I say is meaningless
But I say it just to reach you,
Julia

Julia, Julia, ocean child calls me
So I sing a song of love, Julia
Julia, seashell eyes, windy smile, calls me
So I sing a song of love, Julia

Her hair of floating sky is shimmering, glimmering,
In the sun

Julia, Julia, morning moon, touch me
So I sing a song of love, Julia

When I cannot sing my heart
I can only speak my mind, Julia

Julia, sleeping sand, silent cloud, touch me
So I sing a song of love, Julia
Hum hum hum...calls me
So I sing a song of love for Julia, Julia, Julia

Beef Tongue In Mushroom Sauce

beef tongue with fresh crimini mushrooms

Ox, beef, or pork tongue stew is a popular dish in the Philippines because Filipinos love their offal. When I first saw and tried this dish as a child I was freaked out; it felt like I was eating my own tongue. I never ate nor cooked the thing again until about 5 years ago and this is only the second time I made this dish. I sliced the meat and fried them a little before briefly cooking in the sauce as opposed to stewing the whole tongue in the sauce.

It takes a long time to boil the tongue but it came out very tender and delicious with baby portabella/crimini mushrooms. Next time I'll pickle some pork tongues for Italian style sandwich.

Beef Tongue In Mushroom Sauce
1 beef tongue
water
1 medium onion, quartered
1 small carrot, scraped and sliced into 1-inch pieces
1 bay leaf
1 tablespoon salt
¼ teaspoon whole black peppercorns
2 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, chopped
1 medium onion, chopped
1 tablespoon flour
2 cups sliced crimini
1 bay leaf
2 cups reserved stock
salt and ground black pepper to taste
a few sprigs fresh thyme leaves

• Rinse tongue in water, brush well, and place in a large pot, then add water to cover. Turn heat to high and boil tongue for 2 minutes. Drain and rinse the tongue again in water. Rinse the pot, put back the tongue and add water to cover. Boil tongue with onion, carrot, bay leaf, salt, and black peppercorns. Bring to a boil, reduce to a simmer, cover and cook for 2 - 3 hours or until tender. Transfer the tongue to a cutting board, tent with aluminum foil and set aside to cool. Strain and reserve the stock.
• Peel and discard the tongue's skin. Cut the meat into ¼ to ½ inch thick slices. Heat 1 tablespoon butter and fry the slices until light brown.
• Melt the remaining butter and olive oil in a large saucepan over medium-high heat. Saute the onion until well browned, about 5 minutes. Stir in the garlic and saute an additional 2 minutes. Add the mushrooms and bay leaf and saute 2 minutes longer. Add the flour and stir fry for 2 minutes. Slowly add the reserved stock, stirring frequently. Then add the tongue, reserved stock, and thyme. Simmer, covered, for 5 minutes. Taste the sauce and adjust seasoning. Serve hot with steamed rice.