Monday, September 19, 2011
Monday, September 5, 2011
Nikki's First BLT
Apparently, growing up in an immigrant household can severely limit childhood exposure not only to American movies (Nikki didn't see Jurassic Park until 2009), but also to the great american sandwiches. When I suggested making a B.L.T. last night, I heard this little voice over my shoulder say,
"what does that stand for anyway?"
...
So I decided to use my newborn sourdough ciabatta and whatever we had in the kitchen to make the closest thing to the classic that I could come up with. What appeared (see the blur below) was a 'Deconstructed BLT.'
local cherry and plum tomatoes, sliced then spiked with coarse salt
uncured, smoked bacon ends, sliced thick
local spicy greens, wilted in the rendered bacon fat
homemade mayo with shallot, apple cider vinegar, tomato pulp from the over-ripe specimens above, fresh thyme.
served separately with sliced ciabatta.
The end result were little BLT sliders that tasted great, but were messy since ingredients kept escaping through the holes in the bread. I'd say, 8/10 for flavor though. They would actually be great finger-food for a party if they were pre-assembled and bound.
With it we had a bottle of Brooklyn Brewery's saison beer made with a new variety of hop from Japan called 'Sorachi Ace' that tatses like lemon cream. I think it convinced me to give it the nod for hop lead in our upcoming beer production:
Golden Snitch HPA
Which will be a butter-beer inspired pale ale hybrid: scottish yeast but at a high temperature fermentation, caramel malts, but with ample spicy hops, and now this lemon/cream note. The aim is a diacetyl tinged (but drinkable), rich and intriguingly hopped session ale. If it works, it might become our first House Beer.
"what does that stand for anyway?"
...
So I decided to use my newborn sourdough ciabatta and whatever we had in the kitchen to make the closest thing to the classic that I could come up with. What appeared (see the blur below) was a 'Deconstructed BLT.'
local cherry and plum tomatoes, sliced then spiked with coarse salt
uncured, smoked bacon ends, sliced thick
local spicy greens, wilted in the rendered bacon fat
homemade mayo with shallot, apple cider vinegar, tomato pulp from the over-ripe specimens above, fresh thyme.
served separately with sliced ciabatta.
The end result were little BLT sliders that tasted great, but were messy since ingredients kept escaping through the holes in the bread. I'd say, 8/10 for flavor though. They would actually be great finger-food for a party if they were pre-assembled and bound.
With it we had a bottle of Brooklyn Brewery's saison beer made with a new variety of hop from Japan called 'Sorachi Ace' that tatses like lemon cream. I think it convinced me to give it the nod for hop lead in our upcoming beer production:
Golden Snitch HPA
Which will be a butter-beer inspired pale ale hybrid: scottish yeast but at a high temperature fermentation, caramel malts, but with ample spicy hops, and now this lemon/cream note. The aim is a diacetyl tinged (but drinkable), rich and intriguingly hopped session ale. If it works, it might become our first House Beer.
Sunday, September 4, 2011
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