Despite a brief period of cold, creeping self-doubt around the third touch and go, dicey repeat of “roll dough out into a 8″x12″ rectangle and fold into thirds like a business letter” I feel this bake went extremely well.
I started the dough on Friday afternoon which required overnight refrigeration. I worked the dough throughout the morning Saturday, alternating between rolling, folding, and chilling again and again. Next came cutting rolling, forming, then leaving to rise until doubled in size. Lastly this recipe called for brushing the top of each croissant with a wash of whole milk and egg yolk just before baking, resulting in the distinctively shiny, golden exterior classic croissants are known for.
I baked the croissants late Saturday afternoon and woke up this morning, Sunday, excited to make myself a small breakfast and tuck into a new book for a couple of hours.
I’ve just started reading the book Real Life, a novel by Brandon Taylor which was a finalist for the 2020 Booker Prize and is so far bright, relatable, and poetically descriptive.
This is my ideal Sunday morning: bundled against the chill in a warm blanket, feet decked in colorful hand-knit wool socks, good candles burning, jazz records playing softly in the background, pecking at a tasty spread while reading a good book–unaffected by the snow falling gently outside.
I hope you are currently spending your Sunday nestled someplace equally cozy xx Bette
I recently experimented with curing egg yolks following the directions provided in the recipe for Asparagus with Cured Egg Yolk in the Le Creuset cookbook.
The Le Creuset directions for cured egg yolks call for 6 egg yolks, a mixture of sugar and kosher salt, and time.
Yolks were deposited carefully by hand into round indentations made with the back of a wooden spoon, sprinkled with salt mixture until just covered, then covered completely with a tightly fitting lid and refrigerated for 5 days until firm.
Resulting yolks were indescribable but I will try my best: salty complex umami flavor when grated over bitter salad greens with a simple balsamic vinaigrette, luxuriously silk and rich when grated over warm buttered toast with avocado – some delicious sort of witchcraft takes place when grated over hot buttered noodles… forgive me, I’m drooling now.
Good for 30 days in the fridge which was the perfect amount of time for me to use the whole batch testing out various applications. I think for the right foodie recipient, a nicely labeled jar of cured egg yolks would make a fantastic holiday gift. Maybe with a microplane (aka a rasp grater, and FYI every kitchen needs one), a loaf fresh bread, and a wedge of good cheese?
You can tell what my priorities are (eating good food)!
Two things that have been bringing me joy lately are fresh loaves of bread baked in the Le Creuset Dutch oven Kaleb got me for my birthday this year, and thoughtfully hand-mending my clothing.
For much of my life I prioritized quantity over quality when it came to clothing. I think moving from Arizona to St Thomas, US Virgin Islands, then up to Washington in just under a year forced me to whittle my wardrobe down to versatile basics, pack light each time I moved, and to treat what I have with care – all skills I now consider essential and am grateful for.
This patch is one I ordered from The Far Woods and had been saving for a special occasion. Covering an unfortunate bleach spot on one of my favorite shirts felt like I was finally putting it to good use.