The past week has been an especially tasty one in the blogosphere as forward-minded bloggers published post after post of amazing dishes that would make any Thanksgiving table proud. Simply Bitten Kitchen gave us cornbread dressing (along with the cornbread for said dressing), cranberry sauce, and turkey wings. A Pug in the Kitchen also offered cranberry sauce and dressing along with potato rolls, a centerpiece-worthy turkey complete with gravy and sides, pie, and even wine suggestions. These are two of oodles of blogs that published Thanksgiving recipes in a timely manner. If you are hosting a Thanksgiving meal or providing at least a component, you would have read their posts and still had plenty of time to whip up the recipes.
Then there is food for fun. My blog. Where you will indeed find a stand-out recipe for a lovely baguette–developed by a Jesuit priest, for goodness’ sake–posted very late in the eve before the day that is Thanksgiving. This is the bread I will be bringing to my mom’s Thanksgiving feast. We will slice it and slather it with butter and maybe spread some cranberry sauce on it or even dip it in gravy. It will be heavenly. I will also slice up a loaf and turn it into Sweet Potato Crostini as seen in a Taste of Home back issue and offer it as an appetizer.
But sadly, Brother Curry’s recipe will not help you this November 28. For who has time to make this bread–with its 10-hour rise time–for their Thanksgiving meal? I apologize for this. My bad.
Just the same, I offer you a photo, recipe, and hopefully a feel for how easy it will be when you do have time to make this bread. It doesn’t need a holiday to be enjoyed, no. Make a batch (you’ll be richly rewarded with three loaves) and enjoy for breakfast, lunch, supper, and any time before or after any of those meals. Eat it plain, spread it with butter/jam/honey, make turkey sandwiches with it, float thin slices atop soup. You’ll find plenty of ways to enjoy these baguettes.
Though I am unable to help American folk fill their Thanksgiving table, I still want to wish all a blessed Thanksgiving. The blogging community–readers, Likers, commentors, followers–is high on my list of what I am thankful for. Blogging has brought amazing friends and helped me stretch my writing wings, take a few more risks. I’ve learned how to use my camera’s photo editor and my recipe collection has expanded exponentially. Never in my wildest dreams did I imagine the blogosphere to be so rich. A sincere and heartfelt thank you to all.
In that vein, I’d like to especially thank Ada, of More Food, Please and Shanna, over at Curls and Carrots. Both ladies, besides offering first-rate content on their respective blogs, have supported my endeavors with their thoughtful and enthusiastic (and just plain fun) comments both here and over at deLizious facebook. Over the past few months, they’ve honored me with their nominations for Dragon’s Share, Versatile, Sunshine, Blog of the Year 2013, Dragon’s Loyalty, WordPress Family, and Best Blogger Ever of All Time (haha, just made that last one up) Awards. I love that you enjoy what you read here, Ada and Shanna. Many many thanks. You ladies rock.
While there are official rules for accepting these awards, I’m going to mix it up food blogger-style. Instead of answering questions and nominating others, I offer you a recipe.
Recipe for a Culinary (and otherwise) Tour of the Blogosphere
Makes as many servings as you think you can handle.
- 1 Cadillac Margarita and lots of other fun food and drink at Vittle Monster
- 1 weekly dinner menu (each week–Andi is an Energizer Bunny) plus those Happy Hours at The Weary Chef
- 1 rack smoked ribs–along with much philosophizing about life and all things grilled–at Patrons of the Pit
- 3 recipes for your leftover turkey: Cottage Grove House and Chew Out Loud have got you covered
- 1 post with a dreamy surprise guest at Loving Food, Fashion, & Life
- 1 intriguing chocolate chip cookie recipe from HotDish
- 1 menu description that will make you drool at Saucy Gander (be sure to scroll down to the cake)
- 1 ukulele phenom at What Do You Do for an Encore?
- 2 late ’80s/early ’90s dance tunes to get you moving after a big meal–Thanksgiving or otherwise–at Fannie Cranium’s Guide to Irreverent Wisdom
- 1 top-notch book review at Words Become Superfluous
- 1 sweet potato recipe that does not contain marshmallows at Meatballs & Milkshakes
- 2 classy takes on DIY vanilla extract at Sophies Food Files
- 1 lovely and obsessive cider candy recipe at Attempts in Domesticity
- 1 sweet little snack recipe at Shivaay Delights
- Multiple baked goods made with beer at Lilly Sue’s Bites and Brews
- 2 bloggers offering insightful musings on life that make you think, smile, and repeat: PaperKeeper and Waiting for the Karma Truck
Click on links. Read, then laugh, drool, swoon, ponder, smile, etc as appropriate. Click Follow if you want another serving.
One more thing: I already sent you to Curls and Carrots above, but if you haven’t yet clicked over, I’ll send you directly to Shanna’s recent granola bar post. She claims she took inspiration from last week’s food fun for granola bar post, though even if that’s the case, she’s far surpassed anything I could have done. You must see these!
And now for that bread…
From The Secrets of Jesuit Breadmaking by Rick Curry, S.J.
- 1 (1/4-ounce) package active yeast (2 1/4 teaspoons)
- 1 1/4 cups warm water (105-115ºF)
- Pinch sugar (my addition)
- 2 teaspoons salt
- 3 to 3 1/2 cups all-purpose flour
In large bowl, combine yeast, 1/2 cup water, and the sugar, stirring to dissolve. Let stand 5 minutes.
Add remaining 3/4 cup water, the salt and 2 cups flour to yeast mixture; beat vigorously 3 minutes. Beat 5 minutes longer, continuing to add remaining flour until dough pulls away from side of bowl.
Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until dough is smooth and elastic, adding flour as needed to prevent stickiness.
Lightly oil large bowl; place dough in bowl. Turn to coat on all sides. Cover with plastic wrap. Let rise in refrigerator 10 to 12 hours or overnight. (or at room temperature for half that, which is what I did due to lack of foresight. see paragraph 2 above)
Let dough come to room temperature (lucky me–mine already was). Heat oven to 450ºF. Turn dough out onto work surface. Divide dough into thirds; shape into baguettes. Place dough on trays. Cover with tea towel; let rise 20 minutes or until doubled in bulk.
Spritz loaves with water. (Original recipe recommends spraying with vinegar, which I didn’t understand. Anyone know why this would be a good thing?) Make seven slashes in each baguette (so says Brother Curry). Bake 10 minutes; spray with additional water. Bake 10 minutes longer or until golden brown. Transfer to wire racks to cool.