Arsip Tag: pretzels

soft pretzels, refreshed – smitten kitchen

Now, I know it has been barely two years since I told you about making miniature soft pretzels at home but according to my calculations, at least three-quarters of you weren’t around back then and that means you might be missing out. And that would be terrible.

Because making pretzels at home is such a fun weekend project. It’s a little more time-consuming than your standard loaf, but given the dismally dry, flavorless state of pretzel stands these days, so incredibly more worth your time. While the dough is a fairly standard one — flour, water, yeast, salt and sugar — the magic comes when you drop your little knots into a bath of boiling water and baking soda, as the second the little roll hits the bubbles, your kitchen will smell like a pretzelrie.

soft pretzels

What, no such thing exists? Such a shame. I’d open one and serve these and bretzel rolls and spicy mustards from around the world and chocolate chip blondies with bits of hard salty pretzels baked inside and rich German beers and live happily ever after. Ahem, not that I’ve given this any thought or anything. In the meanwhile, there are these. And you should totally make them.

soft mini pretzels

Dipping mustard: Okay, I am so not one to plug products, but we discovered Herlochers Dipping Mustard while deliciously buzzed at a North Fork winery last fall and seriously, still traumatized by the 1990s, I do not like honey mustard one bit but this, this was something else. We bought a jar which proceeded to collect dust in our pantry for months, only unearthing it to serve with these pretzels at a Super Bowl party. It was a match made in heaven.

“Pretzel salt”: Where to get pretzel salt? The real deal can be bought online or in some cooking/baking supply shops. However, we use an inexpensive, coarse sea salt to fill our salt grinders at home that happens to look almost exactly like pretzel salt. The brand is Baleine and I see it around everywhere. Best part, you won’t get stuck with something you can’t use for anything else.

One year ago: Pear and Almond Tart
Two years ago: Vegetable Dumplings

[Soft pretzel recipe, in the archives.]

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big crumbs + small pretzels in oklahoma – smitten kitchen

Well that was fun! Alex and I arrived at the ranch Friday afternoon after a shockingly non-grueling travel experience (save the 10-minute pat down I received at La Guardia because of this newfangled thing called underwire. Really!) and at least an hour and a half in the car of me going “ooh horsies!” “and cows!” “neeeigh! mooo!” “ooh dirt roads!” and Alex mumbling something like “my god this is going to be a long drive.”

We let ourselves into The Lodge and hot damn, people — I don’t want to say that the photos don’t do it justice as the photos are just the loveliest, but it does not compare to walking into a kitchen the size of Manhattan (seriously, you could fit our bedroom in just the pantry). We spent a good part of last week marveling over how much bigger our new apartment feels (having a whole 30 percent more space than our old one, I think) and I’m pretty sure The Lodge is mocking us.

cowboy alexi'm probably wearing this backwards

We immediately made ourselves at home, trying on the cowboy gear and testing out each and every one of the sofa’s sit-abilities (verdict: all plush and delicious). We then fastened our belongings to the end of a stick, hitched up our hiking boots and started on our way to our room at the end of the house, arriving just as the sun went down. Okay, I exaggerate slightly but I sure do like Oklahoma’s idea of “personal space” (and also “unpacked boxes” but let’s not go there, all right?).

the view

Once the groceries arrived — I bet you didn’t know that in PioneerWoman-ese that “we’ll need three eggs and eight cups of flour” translates to the daily output of a chicken farm and enough flour to blizzard the entire ranch, but I’m not mocking. As a person who ran out of cinnamon while making cinnamon buns two weeks ago, I could learn a lot from her shopping list math! — we got to figuring out the logistics of the demonstration I did on Saturday. I’d been up since 5:45 a.m. Eastern and was wearing a maternity tent from Old Navy when Ree starting snapping my picture, promising it she wasn’t going to use it for anything. I think you can guess how that worked out!

the groceries

Saturday was a blur of demonstrating three of my favorite New Yorkish recipes for the loveliest group of people (and a baby! with red hair and rubberband wrists! gah.). Now, I have no experience doing demonstrations but I do know this: I am incapable of following a recipe or measuring ingredients correctly while talking to other people. So I premeasured everything and laid them out in Ree’s endless supply of nested bowls and do you know what I figured out? Cooking is so much easier this way — I knew those people on the food tv shows were onto something! I learn something every day.

mise for demos

I demonstrated three of my favorite New Yorkish recipes from the archives, my Big Crumb Coffee Cake with a Rhubarb Filling…

slicing rhubarbrhubarb fillingcoffee cake ingredientsgiant crumbssour cream coffee cakerhubarb fillingsprinkling giant cake crumbsrhubarb crumb cake

Soft Pretzels, of course

dividing the pretzel dough32 almost-pretzelsrolling the pretzelsknotting pretzels demohow to knot a soft pretzelsoft pretzels, ready to boiladding baking sodafreshly baked soft pretzels

… and a very, very overdue recipe for one of my favorite breads on earth. But more about that next time. Ree’s Cinnamon Rolls (and my Yankee bastardization of them, which you’ll also hear about soon) just came out of the oven and the cinnamon, it calls to me. I am sure you understand.

One year ago: Jim Lahey’s Pizza Bianca
Two years ago: Margarita Cookies

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