23 March/17: Whole-Wheat Pizza with Kale and Sunflower Seed Pesto.
- This dough is wet. So much so that it oozed into and down the blade’s spindle, clogging up the works and stopping the motor. I should’ve used a large food processor. I underestimated the volume after adding the water. I suspect that less water would’ve been preferable. The recipe says that 1 minute mixing after adding the oil and salt should bring the dough to clean the side of the bowl. It didn’t. I let it go another minute, and it still wasn’t cleaning the bowl. Kneading by hand for one minute was also not enough. I didn’t time it precisely but I suspect that I kneaded the dough for about 5-7 minutes before it started feeling smooth and bouncy.
- The dough is now sitting in the fridge, divided into two equal balls. Making a “tightly formed ball” as instructed was not possible. The dough is too loose. The cool temperature should keep the dough from rising, but it is rising — ever so slightly.
27 March/17: French-style Scrambled Eggs
Notes: Put 2 T water into a small non-stick skillet over low heat until water starts to steam, add well-mixed eggs and a pinch of salt, stir slowly and steady with rubber spatula for 4 minutes. Eggs should be steaming by now, if not raise temperature slightly. Continue to stir and break up curds of egg with the spatula for another 4 minutes. Add 1 T water and stir vigorously until water mixed into eggs, approximately 30-seconds. Serve on toast.
5 April/17: Broken Eggs on Toast
Remove 4 eggs from the fridge to bring them to room temperature.
Stir together 70g crème fraîche with two finely sliced green onion and a pinch of salt. Set aside.
Bring a pan of water with a shot of white vinegar to a boil, add the eggs, and when water returns to a boil set the timer for 7-minutes. Toast two slices of bread. Butter them. When the eggs are finished cooking, cool in ice water, and then peel as soon as you can handle them. Break the eggs into pieces over the toast. Put crème fraîche mixture on top of eggs.