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A Going Away Present
Bread for Elliott
My friend Lisa Yockelson is always telling me how lucky my husband is that I cook dinner every night. We’re both lucky because it’s a wonderful way to live. It’s healthy and nurturing on many levels. And it takes no longer than it would to go out, sit in a restaurant, wait for the food to come, and then get home.
When we were married, almost 31 years ago, Elliott had been widowed for 9 years and was very independent as a sole parent and provider. In all these years he has never asked me to do so much as sew a button on a shirt and I went to the Fashion Institute of Technology!
So it was very pleasing that he put in a request for me to leave him two breads in the freezer for the two weeks that I’ll be away in France/Germany. I asked him which ones he would like and here is the result of his request—already sliced and sitting in the freezer. The famous No Kneader and the challah. I’m not leaving 'til Monday but he’s already started on the challah. (Believe me I’ve been tempted to steal a piece or two and managed to restrict myself to one little one under the pretext that I had to see exactly how it came out. One of the most perfect ones I’ve ever made!)
It’s becoming increasingly difficult to leave him for more than a few days so it helps to leave behind what feels like a piece of myself. Bread is just that way.
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I also find freezing bread and later reheating or toasting for a dinner party a great time saving. Had a dinner party for 28 people, the theme was bread!!! This German couple who built their own garden brick oven said "you baked all these bread in this oven?" pointing to my 30" gas range.
I think I read this at Bread Bible, that to thaw bread, don't open the wrappings or container until the bread has reached room temp. Also, one time I tried to grill frozen bread, and it became sweatty and goo-ee.
Reply to this Posted by: Hector | May 6, 2007 2:59 PM #
you were right on about reducing the amt of water in the no knead bread-thank you! i did it for a dinner party, froze it till party day, sliced it, buttered each side, and broiled both sides. it was delicious, and will serve at least 12. thanks for your help!
Reply to this Posted by: Barbara | May 6, 2007 12:05 PM #
you must go to paris. it's my favorite city and the best way to go anywhere is when there are family or friends living there.
as for too much food--invite people over. not enough ppl experience the joys of home cooking and it will be a little like traveling without the discomforts!
Reply to this Posted by: Rose Levy Beranbaum | May 6, 2007 8:08 AM #
I love cooking for my husband of 10 years and our 2 children. I love to potter around in the kitchen and make wonderful treats. The only problem I have is that they can't eat fast enough to keep up with my cooking, which means my freezer is bursting at the seams.
I am totally envious of your trip to France. I have family in Paris and they keep nagging for me to go. My most requested recipy is Portuguese Custard Tarts, divine.
Reply to this Posted by: Veronica | May 6, 2007 1:32 AM #
p.s. i wrote the above while munching on the first end piece of the raisin pecan bread i thought i'd make for elliott and then a sandwich for me on the plane but international flights don't allow food other than the glorious delicasies purchased at the airport. i think this is a conspiracy!
Reply to this Posted by: Rose Levy Beranbaum | April 13, 2007 12:38 PM #
i'll have to tell elliott that!
i like your last statement about the sign of someone who has taken care--very nice!
Reply to this Posted by: Rose Levy Beranbaum | April 13, 2007 12:36 PM #
Speaking of Mexican food, I received Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients" as a gift recently. As a Texan transplanted to the north, I find I am never satisfied with what passes as Mexican food here. Every recipe I have tried from Ms. Kennedy's book has been wonderful. Now that Rose has me so addicted to weighing everything, I'm happy that weights are also provided for most recipes. I take it as a sign of someone who has taken care and thought in devising their recipes.
Reply to this Posted by: Matthew | April 13, 2007 12:19 PM #
The challah looks fantastic. You've inspired me to try it for the first time this weekend. I still think Mr. Beranbaum is luckier--having dinner prepared by you would probably be a fantasy come true for all of us!
Reply to this Posted by: Matthew | April 13, 2007 12:12 PM #
Wow!!!! You are married for 31 years. The two of you are truly blessed! Congratulations. Have a nice trip.
Rozanne
Reply to this Posted by: Rozanne | April 13, 2007 9:29 AM #
i forgot to mention that i left out the option of take away as they say in australia/NZ or take out as we say over here though it should probably be "bring in!" that is faster than cooking or eating out. but somehow i'm always thinking of something i'd like to try to make or some old favorite i'm in the mood for. once in a great while i order mexican because mexicana mama delivers and it is SOOO good. but so expensive and no credit cards --only cash--so no mileage. that hurts!
Reply to this Posted by: Rose Levy Beranbaum | April 12, 2007 8:34 PM #
I eat out a lot, but it is just for fun to spend time with friends or to try a new restaurant. But besides that, I am always cooking at home when I am home, for myself, others, for my work lunch, etc. Frezers help to store your home made goodies and enjoy it for a longer time =)
Reply to this Posted by: Hector | April 12, 2007 6:52 PM #
Hello Rose
That is one good looking challah! I totally agree with you about eating home cooked meals. It is something that my parents did for us and I am glad I can do the same for my family.
Congratulations on the completion of your book. I hope you have a wonderful trip!
Oriana
Reply to this Posted by: Oriana | April 12, 2007 6:50 PM #
i googled "the composition of foods"and got the following site:http://www.csudh.edu/oliver/chemdata/foodcomp.htm
it also leads to the usda site
Reply to this Posted by: Rose Levy Beranbaum | April 11, 2007 9:15 PM #
Dear Rose,
Those are very nice bread as a present. Probably not enough to last til you come back and bake again. I always appreciate that fact that you know your ingredients and their proportions well. Is there a reference site where I can check the components of the ingredients such as butter is so many % fat ans so many % water . Cream cheese is 33% fat while sour cream is 18 -20 % fat etc.A banana is X% water, y% sugar,z% fibre . Many thanks .
Reply to this Posted by: cindy | April 11, 2007 9:04 PM #
Elliot is the luckiest man on Earth with bread made by the real Mrs Cake/Bread Bible.
Love the nice finish you get when you drop your dough from the silpat!!!
Reply to this Posted by: Hector | April 11, 2007 3:13 PM #