Well, we’ve headed into week number four of little or no sleep and both the husband unit and myself just about given up hope of ever having a regular night again.
How many teeth does this kid need?!!!! She teased us briefly on Saturday when she fell asleep in the car but this didn’t last.
Fat, of course, will help at least make us happier so my cooking challenge this week is to make these artery clogging beauties! Bacon Brioche!
http://www.garrettkern.com/?p=206
Yeild: 8 brioche
3 Tb. warm water
1 envelope (1/4 oz.) active dry yeast
1 tsp. granulated sugar
8 oz. flour
4 tsp. sugar
1.25 tsp. salt
3 eggs, room temperature
.9 oz. (25 grams) water
5.1 (142 grams) bacon fat
egg wash, as needed
bacon pieces (optional)
Combine the warm water with the yeast and 1 tsp. sugar. Mix to dissolve and allow to rest while you prepare the dough. Mix the flour, sugar, and salt in a large mixing bowl. Beat the eggs with the 25 grams water (the extra water replaces the water that would normally be in the 6 oz. butter called for in the original recipe). Make a well in the center of the flour and pour the egg and yeast mixture into it. Beat the liquid into the flour until it forms a cohesive mass. It should be sticky but not runny. Place the dough onto a lightly floured work surface. Place about 1/6 of the bacon fat onto the dough and, with your hand or a bench scraper, press the dough outward. Repeat the process until all of the fat is incorporated and repeat with the rest of the bacon fat. The dough should be sticky but should not stick to your hands. If it does, add a bit more flour until you reach the desired consistency. Place into a large bowl, cover with a damp cloth and allow to rise until doubled in volume, about 4 hours.
I did get a few things made yesterday after returning from my mom’s including; apple crisp, carrot muffins (a new recipe and honestly I won’t make them again because they are DRY-we’ll eat them this time though), pasta bake (using lots of leftover veg, sauce and cheese) and fish cakes (salt cod [this was a piece that was about six inches long soaked overnight then boiled for three minutes, left to cool and flaked], a mashed potato [one medium],chopped cilantro, red pepper flakes, an egg, 2 T. of flour, 1/2 cup of grated carrot and a finely chopped green onion-form into patties, coat in panko crumbs and pan fry in a bit of canola oil).
The wee one thought the muffins, pasta and crisp were terrific but gave a pass on the fish cakes. The “recipe” above for fish cakes is simply a combo that I made-up to use some things in the fridge. As long as you have the fish, eggs, potato and flour you could put any flavourings in.
She was a big helper though in the kitchen.
Fish Cake
Muffins
Pasta Bake
This week will, hopefully, include blessed sleep and a big batch of slowcooker beef and brocolli (LOTS of brocolli in the fridge right now).
