End of October links (15-31)

Happy Halloween! I can’t believe this month is over already and we are deep into the fall season! I do miss the different colored leaves and all of the fall scenery from the East Coast, but I don’t mind the warmer weather we’ve been having in San Francisco.

Anyway, as usual, here are the rest of the links from October:

  1. Throwing Away Our Food
  2. Horror served hot (and cold)
  3. Dish: Lemon & Lemon Tart
  4. ‘Bring Your Own Restaurant’ Hot In Holyoke
  5. Step up to the plate in Perbacco’s kitchen
  6. These little desserts pack a boozy kick
  7. ‘Tartine Bread': A San Francisco Bakery Reveals Its Secrets

Time To Make The Doughnuts!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

The yeast doughnut is from Alton Brown:
http://www.foodnetwork.com/recipes/alton-brown/yeast-doughnuts-recipe/in…

The cake doughnut is a Nancy Silverton recipe:
http://www.seriouseats.com/recipes/2007/06/cook-the-book-oldfashioned-bu…

The raspberry jam bomboloni recipe is a Kate Neumann recipe:
http://www.foodandwine.com/recipes/raspberry-jam-bomboloni

The pumpkin doughnuts are from Bon Appétit: http://www.epicurious.com/recipes/food/views/Pumpkin-Doughnuts-with-Powd…

I made the Yeast Doughnuts from Alton Brown since I have made cake doughnuts before and I also did not want to make the jam filled or the pumpkin flavored. The recipe is quite simple, and the mixing method is like any other yeast dough recipe.

I think the most challenging part of this recipe is the frying of the doughnuts. I have a candy thermometer, so it is easy for me to read the temperature of the oil. This is important because if the temperature is too cold, they will be oily. If it is too hot they will just burn on the outside and be raw in the middle. The recipe I followed said around 363ºF is ideal. I have a gas range and it is hard to keep a consistent temperature. Also, the temperature drops after each batch, so you need to watch it carefully.

I kept it simple and covered the doughnuts in cinnamon-sugar. Some people might want to make a glaze, while others might like powdered sugar. What ever you desire, I hope you have plenty of friends and family to share these doughnuts with!

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Baking Powder Biscuits

I just bought a new cookbook, Baking With Julia, by Dorie Greenspan. It is a collection of recipes from many bakers, including Julia Child. I love the book so far-and just made the baking soda biscuits from Marion Cunningham. It is a simple recipe of only flour, baking powder, salt, shortening (or butter), and milk. I also brushed the tops with olive oil before baking to add a bit of flavor. They are great out-of-the-oven hot, or at room temperature, or reheated.

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October links (1-15)

You know the drill…first half of October links:

  1. Out of the Pie, Into the Muffin
  2. The best French toast you’ve never heard of
  3. The 36-Hour Dinner Party (if you read only one article that I post this month, I suggest this one. the best story, and it mentions my current place of employment, Boulettes Larder)
  4. Best-ever baking: biscuits and cookies
  5. Keeping It Kosher
  6. Is goat “the other white meat”? Yes, say two Brooklyn foodies turned shepherds (article about my sister’s goat farm!)
  7. Rise and shine: Skye Gyngell’s delicious damson
  8. A Dessert Party That Isn’t Cloying
  9. How to bake the perfect pie
  10. Sugar and spice make an unexpectedly nice dessert
  11. Is goat the ‘new’ meat of choice?