Egg Salad on Italian Baguette

Recipe: Egg Salad with Pickled Celery // Smitten Kitchen
Bread Recipe: Italian Baguette // Local Breads Cookbook from Bread Alone

Rating:

I had a good time baking the bread. It was the first recipe that I've tried from this cookbook, and I'd say it was a success. I didn't use the bread machine! I did use my stand mixer to knead it, though. Even with an extra 10 minutes kneading, I never accomplished the proper "windowpane" elasticity. I moved ahead with the recipe though, because I was afraid of over-kneading it.

After meticulously following all directions, I accidentally baked it for an extra ten minutes. When the smoke alarm wouldn't stop going off, I should have taken the hint. The bottom was burned, so you can see I cut it off.

Deb's egg salad is tasty. I doubled the recipe, because who makes egg salad with only 4 eggs? I need leftovers. Mine had too much mayonnaise because I got tired of measuring. But it's still tasty. I added dry dill and skipped the salt at the end. The mustard, shallots and celery were excellent. A very hard-earned and pleasing lunch!

Pizza: My Favorite Food

Recipe: Cornbread Pizza Dough + Toppings // Bread Lovers Bread Machine Cookbook (dough)

Rating:

I like making pizza at home because I always want to eat pizza. Today we made a margherita pizza and a caramelized onion, shallot, and garlic pizza.

Pumpkin & Porcini Soup

Recipe: Pumpkin & Porcini Soup // The Moosewood Restaurant Cooks at Home (page 35)

Rating:

Great, earthy soup. Came together quickly (30-45 min). I added the optional cream/milk at the end, and preferred it that way. I will make this again.

I had to visit a few grocery stores to find dried porcini, but whole foods came through for me in the end. I would consider trying a different dried mushroom or dried mushroom mix in the future if I couldn't find porcini.