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Sacaduros!

I admit I had never heard of these little rolls until Jenny brought them up as her suggestion for the May bread. A quick search online shows that while beautiful when made correctly they are also labor intensive and fussy enough that there are very few photos or mentions of this roll anywhere.

The rolls are made of crusty white bread but assembled in such a way that this is not a roll you should attempt for a large group. Each roll is made by carefully flattening out a small ball of dough, placing a cube of cold butter and pinch of fleur de sel in the middle. Then the tricky part is carefully pulling out the dough and folding it over the cube of butter 4-6 times, turning 90 degrees after each fold. The assembled roll is then placed topdown in a bed of flour and then placed flour side up on a baking sheet. The end result is a fancy looking roll that will blossom open in the oven like a flower.

I used my trusty starter and decided on the basic Sourdough bread from The Breadbakers Apprentice as my crusty white bread. I remembered a little late in the day on the 30th that May was almost over so I quickly made my dough and let it hang out in the fridge overnight. I pulled out the chilled dough around 1pm today and let it slowly rise in the cool kitchen. I wanted a slow rise to help develop more flavor so it hung out in the kitchen for almost 6-7 hours before I assembled the rolls.

The rolls may not have looked perfect but the little pat of butter kept the roll moist on the inside while the high heat of the oven created a crisp roll with a little chew from the sourdough.  The sprinkle of salt inside isn’t enough to make the roll salty but adds another dimension to a little white bread roll.

My single batch of sourdough bread made 28 little sacaduros rolls, some will get stored in the freezer for later but the rest are getting saved for tomorrow’s dinner.

Big thanks to Jenny for introducing me to the sacaduros, they are a great way to change up a typical bread roll into a fancy little treat.

The Croquembouche is a deceptive pastry, it’s visually impressive when done right but the pieces are fundamental pastry techniques that are easy to master. It isn’t something I’ve made more than once before and that was many years ago so I was looking forward to the May challenge.

I contemplated all sorts of intricate structures and flavor combinations but eventually I went with the classic tower with vanilla pastry cream.

I kept the pieces simple, a classic pate a choux recipe, simple vanilla pastry cream lightened with whipped cream and caramel. One thing I like to do when making caramel is adding a healthy glug of honey to the amber colored sugar at the end. It adds a great flavor and definitely something I recommend trying if you haven’t already.

I’ve been thinking lately about how this blog doesn’t seem to meet my current hobbies/interests/random crap I decide to try. I’m not sure what has caused this shift from knitting and spinning to more food based activities but I’ve decided to embrace it.
Don’t get me wrong…I still knit but what I work on now doesn’t seem worthy of blogging. I can’t imagine not knitting but lately what draws my interest is working in the kitchen and garden again. I took such a long break from enjoying the process of making food that it seems so wonderful and new to rediscover it again this year. Couple that with this being my 8th year of owning my P-Patch plots and a renewed interest in trying new food I find I’m posting more about bread than I am about yarn.

Of course having a shift in focus when your blog is called Yarn4Brains means you need a new name.

Please post any and all suggestions for a new blogname(even the crazy ones).

It’s my Birthday!!!

I decided to take the day off for a couple of reasons…first being the whole birthday deal. Second I have an aunt and uncle coming through town with their respective families and they will only be in Seattle for a few hours. These are the only two siblings that are younger than my Mom and by far my favorites out of the whole bunch. It’s a big bunch btw…Mom is one of 15.

Taking the day off when no one else will be around has both its perks and drawbacks. I get to avoid anything to do with work for a whole day, I get to only deal with personal email and I can lounge around knitting and watching tv for most of the day. Drawbacks however involve having to make a nice late lunch for the extended family (9-10 total) and the kicker….making my own birthday cake. Anyone who is willing/able to make me a birthday cake ie Mom will be out of town till that day. Last time the Sis decided to bake me a cake I did most of the work.

The plan is to suck it up and not only bake my own birthday cake but also get my annual doc visit out of the way. Cuz nothing says Happy Birthday like an appt with stirrups 🙂

Flickr Photos

Dragonfibers

On the needles

February Fitted Pullover

Sapphire Waves of Grain

On the Bedside Table

The Omnivore's Dilemma by Michael Pollan (ok not really since I can't find the book anymore)

on the wheel

Absolutely Nothing.

Stashdown 2009

January 1st 2009

Balls/Skeins of Yarn: 233 Total Weight:33.13lbs Total Miles: 27

February 1st 2009

Balls/Skeins of Yarn: 213 Total Weight:30.09lbs Total Miles: 26

March 1st 2009

Balls/Skeins of Yarn: 218 Total Weight:31.95lbs Total Miles: 27

April 1st 2009

Balls/Skeins of Yarn: 217 Total Weight:31.45lbs Total Miles: 26.5

May 1st 2009

Balls/Skeins: 229 Total Weight: 33.8 Total Miles: 28.4

June 1st 2009

Balls/Skeins: 210 Total Weight: 31.9 Total Miles: 27.7

July 1st 2009

Balls/Skeins: 201 Total Weight: 30.5 Total Miles: 26.5

August 1st 2009

Balls/Skeins: 228 Total Weight: 34.0 Total Miles: 28.8

October 1st 2009

Balls/Skeins: 254 Total Weight: 38.2 Total Miles: 31.8

November1st 2009

Balls/Skeins: 224 Total Weight: 34.9 Total Miles: 29.9

December 1st 2009

Balls/Skeins: 206 Total Weight: 31.9 Total Miles: 27.1

KAL

World Bread Day '07

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