We’re making some changes around here. As a result, I’ve had less to blog about because frankly, food has been making me crazy.
See, a few weeks ago Shane decided to get recommitted to fitness and weight loss. We both started P90X, and Shane has been making a concerted effort to eat low carb. Needless to say, this has thrown a wrench in various resolutions and generally made meal planning and social events difficult – not impossible, but difficult.
At the same time, I’m trying to figure out what I should be eating. I want to lose a little weight, but I also want to eat real food and enough of it so that I’m not constantly hungry or grumpy. I crave vegetables and fruit. I’ve been attempting to eat in moderation for a long time. I’m not interested in protein shakes, and the smell of protein powder makes me grimace.
Shane has said that he’ll eat whatever I make for dinner – but that said, I don’t want to be responsible for making him stray from his diet. We went out for nachos the other night, and both felt totally stressed out by the fact that the vegetarian/vegan restaurant was both overpriced and extremely carby. What’s a girl to do?
We’re trying, though. The meals posted here will probably alternate between our attempts at lower carb, higher protein – while also being as ethical and seasonally appropriate as we can manage – and weekend splurges. There will be no photos of protein shakes. Here’s a sample dinner from this week:
Zucchini from the garden, shaved with the vegetable peeler and boiled for 1 minute in very salty water, then tossed with a coarse marinara made from last summer’s tomatoes.
Shrimp brushed with a basil-infused dipping oil and a generous amount of black pepper and then broiled
The whole dish, followed by a Lillet spritzer and frozen banana “ice cream” for me.
So tonight I made this sauce. Except that instead of velvet buttery goodness after 45 minutes, after an hour and a half the sauce was still chunky and would not reduce. I spooned a cup or so of sauce over a leftover chicken breast and warmed them together in the oven, hoping and hoping that the rest of the sauce would reduce. Um, nope. Are you sensing a theme to this week? Oh well, it was still tasty, and after another hour and a half on the stove, it’s finally getting impossibly rich. Too bad we ate dinner an hour ago.
But that wasn’t what I came here to tell you about today. Today is all about the bread.
One of my resolutions this year was to learn to bake different kinds of bread: 24 loaves, to be precise. While I’ve made pita bread and English muffins since embracing this challenge, this was technically my first loaf of 2011. The Artisan Bread in Five Minutes a Day method relies on a slow ferment – like the No Knead Bread recipe that failed me (or I it). I started with the basic recipe, which makes enough for four one pound loaves.
First, mix everything up in a lidded (but not air-tight) vessel large enough to handle the rise:
After two hours in the warm kitchen, the dough more than doubled in size:
At this point, you could scoop out a pound of dough and bake yourself a beautiful loaf – or you could stick the bucket in the fridge to continue to ferment. Here’s where this recipe is different from the No-Knead Bread. The cold rise does something wonderful to the dough: it allows the good bacteria to ferment and the long-chain starches to break down into sugars.
When you’re ready to bake, you scoop out and shape a beautiful boule, then let it rise 40 minutes at room temperature while your oven warms up. 30 minutes in the oven, and you’ve got this:
We ate the whole damned thing before the steam stopped rising. And I can’t wait to bake another loaf, except that I might need to run a few more miles before I do.
Tomato Sauce with Onion and Butter from Smitten Kitchen
Artisan Breads in Five Minutes a Day from the book of the same title, by way of Alexandra’s Kitchen
Dinner was simple and delicious. I made a tomato sauce last night to save time for tonight’s prep – so making dinner was as simple as warming up the sauce and boiling the pasta, then tossing a few handfuls of fresh spinach into the sauce at the last minute. When combined and then dotted with soft goat cheese, it made for a creamy and savory bowl of happiness. It also very effectively cleared out the last of the spinach, goat cheese, and Al Dente pasta – and to some extent redeemed spontaneous pastas from Monday’s disappointment. With random spinach-y greens growing in our garden, I suspect you’ll see many more meals like this in the future.
Tagliatelle, Spinach and Goats Cheese from Jamie’s Dinners