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archive for bread

not a pita

Thursday, February 6th, 2020

Recipe: sourdough pita bread

It’s already February and I can’t help but feel a slight panic that winter is nearly over. Technically we’re only halfway through it, and snow season for us can last into June or July if we’re lucky. This season Jeremy and I made a pact that we would stop being powder jerks and make a point to regularly ski groomers, uphill, Nordic, backcountry – anything active with more focus on cardio. It’s been great, and when we hit those high pressure systems that leave us with more ice than snow, we grab some miles on the treadmill or indoor bike trainer.


when there isn’t snow, these two happily fetch/chase



We celebrated Chinese New Year quietly at home with traditional dishes. I kept it simple and allowed myself a few shortcuts (frozen dumplings and bao) for sanity’s sake as we were packing up to head to Crested Butte.

symbolic foods for good luck, fortune, health, and happiness

sweet red bean bao in the morning

a nice view of mount crested butte

week old powder holds up nicely around here

diffuse light and long shadows



This past Saturday, Yuki turned two years old. It’s hard for me to think of her as anything other than a puppy because she is such a baby. We celebrated with goodie plates: raw beef, beef meatballs, bacon, Parmesan crisp, unsweetened whipped cream, and their usual homemade dog treats decorated with sugar icing and naturally colored sprinkles. It’s been such a joy to watch Yuki learn, grow, and become more confident while maintaining her playful, silly personality. We love her so very much.

our birthday girl

monster candles seemed appropriate

pawty time!

the pups burn those calories and then some

skate ski in 3°f



The night before, our low temperature dropped to -27.3°F and the high for the day never cleared 4°F. I don’t know about you, but that kind of cold is a great excuse to bake and run a hot oven. A couple of years ago, shortly after I had received my sourdough starter, I split some off to give to my friend, Amanda. We were both new to the sourdough game and stood around discussing different foods you could make with sourdough starter. She mentioned homemade pita bread and told me there is no going back once you’ve eaten fresh baked pita. Amanda assured me it was easy to make, so I figured there must be a sourdough version.

sourdough levain, bread flour, whole wheat flour, sea salt, water, olive oil



The sourdough levain should be fed at 100% hydration. If you’re new to sourdough, the 100% hydration means the starter was fed with equal WEIGHT (not volume) water and flour. The wild yeast in the starter needs to have enough time (usually 8-12 hours at room temperature) to digest the new food and produce carbon dioxide bubbles. When the levain is ready, all of the ingredients get mixed together. You can knead the dough by hand or with the dough hook of a stand mixer.

the bubbles indicate the levain is ready

combine the ingredients in a mixing bowl

i used a dough hook to knead the dough



The dough will feel smooth and elastic after 4-5 minutes in the stand mixer or 8-10 minutes of kneading by hand. Place it in a lightly greased bowl and cover with plastic wrap. Allow the dough to rest until doubled in size. This can be anywhere from 2 hours in a very warm room to 24 hours in a very cool room (64-68°F). I let mine go for 24 hours because our house is always cold in non-summer months.

let the dough rest in a covered greased bowl

doubled in size



**Jump for more butter**

i give a fig

Monday, October 7th, 2019

Recipe: fig bread pudding

We waited impatiently for the flip from green to yellow in the aspen stands, but summer seemed to hold on a few weeks longer than usual. The hints dotted trails and shores on our hikes and paddles. Eventually that golden wave appeared and led the way to impressive bursts of color. We refer to this time of year as pure magic. The smell of sweet leafy fermentation lingers in the air when the aspen forests glow gold and red. It’s not rotten… rather a little funky in the way a well-aged red wine can become.


enter autumn

the pups are digging it

glowing

hiking for the views and the fresh air

crested butte mountain dons her fall colors

mountain passes at their finest

yuki and neva loving any season



I did not intend to be absent for this long, but mountain homes require pre-winter maintenance, fall colors demand to be seen, puppy dogs need exercise, and it was time for me to address some nagging injuries before they progressed and negated any chance of winter activities. Don’t think I haven’t been cooking! We finally kicked that awful hot weather to the curb and now have flannel sheets on the bed. The dog blankets are out of summer storage and our heat ran for the first time yesterday morning. It’s lovely baking weather in the mountains and a perfect time for fig bread pudding.

figs, butter, brandy, vanilla extract, cream, milk, eggs, brown sugar, lemon (juice and zest), cinnamon bread



My initial plan was to use challah or brioche for the bread, but I thought I could use up some cinnamon bread that was hanging around the house. You can use pretty much any bread you fancy. Bread pudding is quite forgiving that way. The original recipe includes raisins, but I live with an individual who is adamantly against raisins, so they got the boot (the raisins, not Jeremy). Since I didn’t have enough figs (because I doubled the figs), I halved the recipe, but doubled the brandy because that always sounds like a good idea. Sometimes you just wing it.

chop the figs and soak in brandy

butter the bread (i did both sides, but you don’t have to)

cut the bread into cubes



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mindshift

Tuesday, February 19th, 2019

Recipe: lentil beet salad

This winter has been deeply satisfying compared to last winter. First off, we are getting snow. Although the Colorado snowpack currently registers slightly above average, we find this exhilarating and refreshing. Second, Yuki is learning the ways of the Colorado Mountain Dog. Not only has she been our easiest dog to train, but she is loving her little snow adventures on the Nordic trails, the mountain, and in the backcountry. Third, Jeremy and I have been exploring new-to-us trails and scoping out potential mushroom spots for this spring/summer.


skinning up through bright and happy aspen forests

yuki’s first time on our favorite stretch of (dog-friendly) nordic trail

sunshine after the storm: grabbing powder on a bluebird morning

the winds sending prayers and mantras across the mountains

a colorful and stormy sunrise



You might think with all of the great snow this season that we would never want winter to end. Not so. I do love my winters very much, but I find joy in every season. The extra daylight as we inch closer to spring has my brain spinning in anticipation of crust cruising, the sound of snow melt trickling past newly sprouted blades of grass, hunting morels, the return of birds and their songs. Don’t even get me started on summer. We have high hopes for some big hikes and backpacking trips with Neva and Yuki. Of course, I am certain come July I will be pining for the cold starry nights, fluffy snow, and long-simmered stews of January. I love it all.

After the celebratory dishes for Chinese New Year, a chocolate shoot for a client, and recipe testing sweets, I just want to eat salad. These days my salads take on the hearty form of a meal in contrast to the delicate summer counterparts loaded with seasonal greens and presented as side-dishes. I like sweet, sour, crunchy, nutty, earthy components in my bowl. The beauty of the salad is that you include or omit ingredients according to your tastes. Here are some of my favorites.


beets, romaine lettuce, croutons, red cabbage, lentils, edamame, pumpkin seeds, sunflower seeds, kidney beans, garbanzo beans



I find the easiest way for me to regularly eat salads is to prep the ingredients at the start of the week so that I essentially have a “salad bar” from which to pack or assemble my lunch. If you use dried lentils and beans, that means cooking them ahead of time. Of course, to save time, you can purchase cooked lentils (I’ve seen them pre-packaged at Trader Joe’s) and canned beans. Same applies to beets – you can cook them (roast or boil) or purchase them already cooked or pickled.

a half cup of dry lentils will yield about 1 1/2 cups of cooked lentils

toasting pumpkin seeds

shredding cabbage



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