Baking, Baking, Baking…
Posted by Avital Pinnick on October 2, 2011
Can someone please unchain me from the oven? This is what I did on Wednesday, in preparation for Rosh Hashanah and Shabbat. Above are four small challot, wrapped and ready for freezing. These photos aren’t my best, by the way. They were all taken with a point & shoot camera, no time to style the food or light it properly.
Apple Pcan cakes:
Mushroom Leek Quiche:
Two rolls of knishes, one with salmon and the other with sauteed cabbage. I really thought I’d ruined these for sure. New recipe. It was going okay until I noticed that the pastry was much too wet. I stopped adding liquid immediately. After chilling for several hours it was still goopy. I rolled it out very carefully with extra flour on a silicone mat and used the mat to roll the dough around the filling, like making makisushi. To my surprise, the dough held together and was light and tender.
Two butternut squash pies, also a first-time recipe. By this time I was sick of cutting in fat and rolling out pastry, so I cheated with a crumbly whole wheat flour and oil crust. Not as good as the real thing, but I was getting tired. I also cut back quantity of honey because I don’t like really sweet dishes.
Now I have so much food in the fridge I probably won’t have to cook until Yom Kippur…. I also made pot roast, potatoes, Persian rice, and the usual salads. Oh, the Persian rice! If you haven’t made Persian rice before, it’s quite a process — soak overnight, boil briefly until almost tender, drain, then steam with a towel wrapped around the lid (I chose to do the optional step of putting oil and a thin layer of potatoes on the bottom to make a crust). I was talking to the plumber, who’d come to take a look at a pipe that will need replacing at some point, while trying to make the rice. As soon as I finished steaming it I suddenly remembered that I’d forgotten the boiling step. Yes, I steamed uncooked, soaked rice. I dumped some water in, boiled it briefly, and resigned myself to serving it to my family. To my relief, it was tender and delicious. The potato crust was firmly glued to the bottom of the pot, but I didn’t mind sacrificing it.