I find myself with a lot more time on my hands and have been trying to do something new or different to keep busy. With the help of the King Arthur website, I baked some pretty tasty pretzels. It only took about 90 minutes and I am happy with my first results. Anyway, what are you baking to keep busy?
Pecan pie and chocolate fudge pie covered Pi Day. I've started baking bread. I have an artisan bread that is an everyday thing practically now. And today I made my first challah. There was a carrot cake in there, too.
That's great. What bread are you making? I have been doing a fair bit of bread recently too. Here's the last one I did, an 80% hydration walnut cherry loaf with 15% whole wheat and 5% rye.
Last night wife saw an Olive Garden ad for stuffed pasta, and said that sounded good... challenge accepted! First made Ricotta. Second she made pasta dough. I roasted some garlic in the oven. Turned up some Italian cooking music! We made a couple dozen ravioli, filled with the ricotta cheese and some truffle spread to take it up a notch. Roasted pepper sauce made with the roasted garlic. Cooked the ravioli, while sautéed some artichoke hearts in butter, added some crushed bacon, and then the sauce. Plated said ravioli and adorned with aforementioned sauce... Was hands down the best pasta I can ever remember having. Will be hard to top that one..
Great looking pretzels Dale. I can't remember the name of the company, but there is or was a place in PA that would sell you a large can of pretzels and would refill the can when you came back for more.
Thanks Jeff. These were pretty good. Not quite South Philly good, but much better than expected. PA loves pretzels. Charles Chips used to have large cans. Some others are made by Unique, Snyders of Hanover, UTZ, Martins, and plenty more... Here's the recipe for the ones I made. https://www.kingarthurflour.com/recipes/classic-pretzels-recipe
I usually make a small boule (for 2 people) for dinner everyday. So, it probably has lasted a week, maybe. The flavor changes a little. Not too much, though. It makes great french toast the next day. Just have to cut the bread ahead of time so it can dry out a smidge. I learned that first hand.