So I suppose I can't stay away for too long. We are still in Austin, madly trying to locate an apartment, but I've stolen away for a few minutes to sit down and write. Under duress, I find solace in both writing or baking, but since I am currently without a kitchen (we have been eating amazing food though) I will write and reminisce about yeasty rolls and velvety cake.
The search for an apartment (preferably a home) is something that Ryan and I don't take lightly. We've had some wonderful living arrangements in the past, as well as some horrid ones. We've developed a concise list of "must-haves", and we are searching under every rock and cactus to find our new home.
1. No cockroaches (you can't necessarily determine this until you've been living in a place for a few weeks, but when you see one on a visit, you know you're in trouble)
2. Green space. Ryan and I want to grow our own eggplants. And maybe plant a peach tree.
3. No apartment complexes. I could write a short essay on this, but due to limited time, I'll leave it at that.
4. High walkability. We like to walk places. We like walking to grocery stores and coffee shops and restaurants and libraries. We do not like driving.
So if you happen to live in Austin, and you want to rent out a beautiful little bungalow with hardwood floors, a large kitchen, and space out back for the garden, let me know.
And if not, I still love you, and I hope you enjoy these roasted tomato rolls because they are wonderful palates for a creative vegetarian sandwich or a toasty grilled cheese.
The search for an apartment (preferably a home) is something that Ryan and I don't take lightly. We've had some wonderful living arrangements in the past, as well as some horrid ones. We've developed a concise list of "must-haves", and we are searching under every rock and cactus to find our new home.
1. No cockroaches (you can't necessarily determine this until you've been living in a place for a few weeks, but when you see one on a visit, you know you're in trouble)
2. Green space. Ryan and I want to grow our own eggplants. And maybe plant a peach tree.
3. No apartment complexes. I could write a short essay on this, but due to limited time, I'll leave it at that.
4. High walkability. We like to walk places. We like walking to grocery stores and coffee shops and restaurants and libraries. We do not like driving.
So if you happen to live in Austin, and you want to rent out a beautiful little bungalow with hardwood floors, a large kitchen, and space out back for the garden, let me know.
And if not, I still love you, and I hope you enjoy these roasted tomato rolls because they are wonderful palates for a creative vegetarian sandwich or a toasty grilled cheese.
As we know, it is summer. Many of us are suffering under extreme levels of heat and humidity (including myself, I can now solidly proclaim). Despite the stifling weather, summer brings about such juicy and refreshing delights as berries and tomatoes, and I rejoice in the ample baskets of produce at farmer's markets and neighborhood stores.
These rolls celebrate the summer season by highlighting the sweetness of roasted tomatoes. In this case, I took one pound of grape tomatoes, and slow roasted them at 225 degrees for a couple of hours. The flavor that developed under this slow heat was simply amazing, and I could have easily eaten the entire tray in one sitting.
But instead, I sectioned off about half a cups worth of tomatoes and added them into my bread dough. The result was a flavorful and beautifully hued sandwich roll that we enjoyed with hummus and slices of Swiss cheese. As I sit at a coffee shop, staring at a basket of saran wrapped bagels, I wish I had one of these rolls to munch on during this lunch hour.
These rolls celebrate the summer season by highlighting the sweetness of roasted tomatoes. In this case, I took one pound of grape tomatoes, and slow roasted them at 225 degrees for a couple of hours. The flavor that developed under this slow heat was simply amazing, and I could have easily eaten the entire tray in one sitting.
But instead, I sectioned off about half a cups worth of tomatoes and added them into my bread dough. The result was a flavorful and beautifully hued sandwich roll that we enjoyed with hummus and slices of Swiss cheese. As I sit at a coffee shop, staring at a basket of saran wrapped bagels, I wish I had one of these rolls to munch on during this lunch hour.
Tomato hued tights and red hued rolls
Roasted Tomato Rolls
*adapted from King Arthur Flour
1 1/4 cups (10 ounces) water or milk
2 tablespoons (7/8 ounce) extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon sugar
1 teaspoon salt
4 cups (13 ounces) Bread Flour
1/3 cup chopped slow-roasted tomatoes (sun dried tomatoes would be a good sub)
1/4 cup grated Asiago cheese (optional)
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons instant yeast
1. Combine all ingredients in the bowl of your stand mixer. Using the paddle attachment, mix until a very sticky dough begins to form. Switch to your dough attatchment and knead for 5-10 minutes or until a smooth, slightly tacky dough begins to form. (You may need to add more flour depending on the moisture content of your tomatoes). Place your kneaded dough in a lightly oiled bowl, cover and allow to rise for one hour.
2. Punch down dough and transfer to a lightly floured surface. Divide dough into 10-12 equal pieces. Form into a roll shape and place on a lightly greased cookie sheet. Cover with a damp towel and allow to rise in a warm place for 30-60 minutes or until almost doubled in size.
3. Bake rolls in a preheated 350 degree oven for 20-30 minutes or until lightly golden. Allow to cool on a wired rack before enjoying!
Always,
Monet
Anecdotes and Apple Cores
*adapted from King Arthur Flour
1 1/4 cups (10 ounces) water or milk
2 tablespoons (7/8 ounce) extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon sugar
1 teaspoon salt
4 cups (13 ounces) Bread Flour
1/3 cup chopped slow-roasted tomatoes (sun dried tomatoes would be a good sub)
1/4 cup grated Asiago cheese (optional)
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons instant yeast
1. Combine all ingredients in the bowl of your stand mixer. Using the paddle attachment, mix until a very sticky dough begins to form. Switch to your dough attatchment and knead for 5-10 minutes or until a smooth, slightly tacky dough begins to form. (You may need to add more flour depending on the moisture content of your tomatoes). Place your kneaded dough in a lightly oiled bowl, cover and allow to rise for one hour.
2. Punch down dough and transfer to a lightly floured surface. Divide dough into 10-12 equal pieces. Form into a roll shape and place on a lightly greased cookie sheet. Cover with a damp towel and allow to rise in a warm place for 30-60 minutes or until almost doubled in size.
3. Bake rolls in a preheated 350 degree oven for 20-30 minutes or until lightly golden. Allow to cool on a wired rack before enjoying!
Always,
Monet
Anecdotes and Apple Cores
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