Wednesday, June 4, 2014

91 Soups.

I must advise.
If a wood doesn't fit in the fireplace, don't kick it in especially if you're wearing jandals.
You'll bruise your toes.

Today I decided to try making Challah with my soup and once again, it was not a good mix for #91 Oriental mussel soup.
Challah recipe.
3/4 c water in a bowl. Sprinkle a pack (2 tsp) of dry active yeast.
Let it sit for 5 minutes then stir to dissolve the yeast.

Make a well in the flour (3 cups + 2tsp salt) and pour the yeast liquid in.

Mix enough of the flour in to make it into a soft pasty concoction.
Then let it sponge for 20.

Add 4 Tbsp of melted butter, 2 T of honey and 2 beaten eggs.

Mix, chafe and let it sit for 2 hours to rise.

Punch down, braid or roll (I rolled, Challah is usually braided), and let sit for an hour.

Glaze and poppy seeded.

Cooked at 180°c for 45 minutes. Ten minutes in, throw some water across the bottom of the oven and turn it into a sauna. This keeps the outside crust soft.

Boom.

Oriental Mussel Soup.
Olive oil, spring onions, ginger & garlic. Saute, 2 minutes.
Add red Thai curry paste and saute for another minute.

Now add:
1 cup of vege stock
1 cup of coconut milk (Kara brand, please).
2 tsp of Thai fish sauce.
Add cleaned mussels until they open. Mine were too big, so I half shucked. Snip some cilantro over the top and mix.

Good ish and simple.

1 comment:

Melissa said...

Holy crap. This looks amazing.