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Sunday, December 1, 2013

Dahlia Bakery- Cook the book for November

November is here! Wait, it's gone.

The holiday season can sometimes seem to fly by since everyone is trying to pack in parties, baking, vacation with family, not to mention shopping for presents (or making presents)! J.K. and Angela stepped outside the hustle bustle one day to enjoy our simple lunch inspired by our Cook the Book for November, The Dahlia Bakery Cookbook: Sweetness in Seattle.

Our goal was a warming and nutritious lunch to sustain us through an afternoon of Chocolate making. We were ready to try out our new silicone molds. The only soup in the Bakery book, Tomato Soup, uses ingredients you can find in the pantry! So it was an obvious choice to add grilled cheese sandwiches to the menu as well. Angela had to buy some canned tomatoes (she's so spoiled by California produce, she usually uses fresh or none), but everything else was at hand. In fact, Angela was a bit skeptical of the recipe, it seemed so simple. However, it was delicious! Next time Angela is visiting a relative and we don't know what to do for dinner...Dahlia Tomato Soup!

 We skipped the croutons since we were having grilled cheese. J.K. made a sourdough rye in her bread machine, using yeast and Ready Sourdough from Seitenbacher. At first the dough looked much too wet, but the finished loaf, while not very tall, was very tasty. We ended up making one sandwich and splitting it. We were good and resisted the bacon (and avocado) suggested as a variation recipe, although J.K. did ask, "Did you bring some?" when Angela asked about the recipe. This sandwich recipe calls for shredded cheese, and due to that, the cheese did fall out a bit on the way to the pan, so maybe we'd form it into a loose patty instead of just piling it on the bread and tomato on next time? Lunch was rounded out with a nice salad dressed with Balasmic vinegar (presented in a vintage bowl).
Tomato Soup and Grilled Cheese (with Tomato) Sandwiches

Seitenbacher products make tasty bread (for the grilled cheese sandwiches)
While we didn't get a lot of pictures from lunch, JK was ahead of the game and ready to show off her lovely new baking pan featuring the Chocolate Banana Bread recipe from the Dahlia Cookbook. They're a perfect match to make a lovely and delicious hostess gift. She also gives a picture tutorial on making custard, just add ice cream maker.

Creme Anglaise
Strained over the chopped chocolatae
Melted Magic, ready to go in the ice cream maker.

Created perfect frozen custard.


J.K.'s prepared new loaf pan
The pan was just the right size for the recipe
The strip around the pan kept the top of the loaf even.
And the banana bread unmolded perfectly.
Dessert was much later, featuring the chocolate chunk banana bread (Very good) from the cookbook, served with Chocolate Frozen Custard (Belgian style). That Ice Cream maker is getting a work out this fall. Thanks to Cook the Book from August for making J.K. get it out of the mothballs!
Chocolate Banana Bread with Chocolate Frozen Custard
Meg from Grow and Resist and Briggs from OhBriggsy have inspired a lot of good cooking this year and introduced us to some new cookbook authors. It makes us feel like next year we need to cook our own books, the ones we buy that inspire us but then sit on the shelf for a while waiting to be cracked open, spilled on and loved. One more cookbook is on hold for Tea Time at the Library... check in next month (or maybe look under the tree) for the fruits of our labors.

Happy Holidays from Tea Time!!