Welcome to a new beginning for this blog. After some re-construction and re-thinking we have come up with a new look, a new attitude and a new title…”The Passion Project: a journey for food and the spirit”. I hope you enjoy this blog and hope that you will join me on my trip to make my passion for food a rewarding career and my spiritual journey along the way. My hopes for this blog are to share recipes and insight and strategies to find your way through to making your work your passion and vice versa.
I would like to give a shout out to my sweet friend for life Patti Mann for sharing a very inspiring article. This article is the inspiration for this blog and something I hope you read and that it inspires you too.
http://tinybuddha.com/blog/meaning-passion-blog/getting-out-of-a-rut-and-working-on-a-passion
What is it about food and baking in particular, that brings out such joy in me. First and foremost I think it’s the beauty of baked goods that I find so exciting. The combination of the way it looks and the way it tastes and tickles your taste buds really affects me. Secondly, I love the way it lends itself to using your creativity which is what I’m all about.
I would like to give a nod to a book that I think anyone who wants to know about baking should have. It’s called “The Art and Soul of Baking” By Cindy Mushet. This book is a combination of primer, class and recipes. I love it. It’s a soup to nuts type of book that will show you how to use all those things and understand all those words that you’ve heard and just went…”What the hell is that?”. It has a very extensive glossary and a primer for each section that comes in handy. When you get to the cakes section there is a soup to nuts primer on everything about baking cakes including how to add additions to your recipe and how to use each type of ingredient. I can’t stress enough how indispensable this is.
When and if you start out to own your own business venture…word to the wise: be careful if both you and your spouse or partner are both trying to start your own passion-filled businesses at the same time. Sure it would help if you both had the same passion but truth is that not likely to happen very often. My husband is currently following his passion to start a business building custom-built bass guitars which he is so stellar at. It really does not leave much time for your relationship if one person is doing this let alone 2 people. So, just keep that in mind when you are both struggling to get your things you need to do done and the other is craving some more attention or needing some quality time with the other. Be patient with each other!
So today I just signed up to take a class with the Renaissance Entrepreneurship Center here is Marin. It’s a business prep class. I am so freaking excited. I decided that I’m just going to do it! No hesitations, more importantly, no excuses. The money will happen or present itself. I just have to have faith. Think “The Secret” and just move forward. Anyway, back to the RenCenter, this place is an amazing non-profit organization dedicated to helping people start their small businesses by offering business classes, Quickbooks classes and classes on how to get money to start your business. Check them out. If you are not in the San Francisco Bay area, look for something like this in your area. Check them out here http://www.rencentermarin.org/
Meanwhile, between taking classes and working the next step is practicing my passion…cooking and baking.
IN TODAY’S KITCHEN: PESTO ROLLS
I was so excited to make this recipe because I have never made my own pesto before and this was giving me my first opportunity to do that. I bought a big box of fresh basil from Trader Joes and I am telling you the smell of fresh cut basil is intoxicating. The recipe does not use pine nuts or walnuts but mentioned that you could add a few tablespoons of either if you choose. I chose to use pine nuts. I love the richness it gives the pesto and anything else for that matter such a raw lovely flavor in them. Anyway the Art and Soul of Baking recipe is fairly easy to follow…
EQUIPMENT YOU WILL NEED:
Food processor, stand mixer with dough hook, whisk, bowl scraper, Plastic tub or large mixing bowl (for proofing) baking sheet or pizza stone, parchment paper, cooling rack, kitchen scissors
INGREDIENTS:
2 cups (1.5 ounces) loosely packed fresh basil leaves
1/4 cup (2 ounces) olive oil
1/4 cup (1 ounce) freshly grated Parmesan cheese
4 cloves garlic, thinly sliced
1/4 cup (2 ounces) olive oil
1/2 teaspoon plus 1.5 teaspoon salt
1 cup (8 ounces) warm water
1 tablespoon active dry yeast, or 2 1/4 teaspoons instant yeast (NOTE: the best way to store and keep your dry yeast is in the freezer)
3 1/4 cups (16 1/4 ounces) bread flour or unbleached all-purpose flour
1
MAKE THE PESTO: combine the basil, olive oil, Parmesan, garlic and 1/2 teaspoon salt in the bowl of your food processor and process until very finely chopped and paste-like.
2
MIX, REST AND KNEAD THE DOUGH: Place the warm water in the bowl of the stand mixer and sprinkle the yeast over the top. By hand whisk in 1/4 cup of the flour. Let the mixture sit for 10 minutes, or until the yeast is activated and looks foamy. Add the pesto and whisk by hand until well blended. Add the remaining 3 cups of flour and the 1.5 teaspoons salt. Attach the dough hook and blend on low until the dough begins to come together and form a cohesive mass, about 2 to 3 minutes. Cover the bowl with plastic wrap or a damp lint-free cotton towel and let the dough rest for 20 minutes to allow to fully hydrate before further kneading. Scrape down the sides of the bowl and turn the dough over so everything gets mixed evenly. Knead on low speed until the dough is firm, elastic and smooth, 3 to 6 minutes.
3
RISE THE DOUGH (FIRST RISE): Lightly oil the tub or bowl, scrape the dough into the tub and brush the surface of the dough with a little oil. Cover tightly with plastic wrap and let the dough rise until doubled, about 1 hour (longer if the room is cold). If you are using a tub be sure to mark the starting level of the dough with a pencil or piece of tape so it’s easy to tell when the dough has doubled.
4
PUNCH DOWN, DIVIDE AND SHAPE THE ROLLS: (on a personal note – this is the hardest part for me and the part where I need the most practice. Don’t get upset or frustrated with how the first batch looks, just get used to the recipe and practice rolling and shaping your breads or rolls with each recipe you do. Each one will make you better at it so hang in there.) Turn the dough out onto a work surface. Press down the surface of the dough firmly to expel some of the air bubbles, but don’t knead the dough again or it will be too springy and difficult to shape (if this happens simply cover the dough with plastic wrap or a damp lint-free cotton towel and let it rest for 10 to 15 minutes to give the gluten some time to relax). Divide the dough into 8 equal portions (about 3 1/4 ounces each) and shape each one into a taut, round ball. Place the rolls on the prepared baking sheet or stone about 3 inches apart.
5
PROOF THE DOUGH (SECOND RISE): Cover the rolls loosely with plastic wrap or a damp lint-free cotton towel and let rise until almost doubled in size, 35-45 minutes. They should look like they took a deep breath.
6
PREPARE THE OVEN: Place a baking sheet or pizza stone in the oven. Preheat the oven to 400 degree F. Be sure to allow 30 minutes to 1 hour for the stone to fully heat.
7
BAKE THE ROLLS: Remove the plastic wrap or towel and dust the top of the rolls lightly with a sprinkling of flour – don’t go crazy here or you’ll have a mouthful of flour. You can use the tip of a pair of kitchen scissors to make a decorative slash or two in the of each roll. Immediately place the pan in the oven on the baking stone or baking sheet. Bake for 15 to 18 minutes. Transfer to cooling rack. Serve warm or at room temperature.
If you try this recipe we would love to hear from you to hear how it was for you so please feel free to contact us.
Thanks all for your support and we will see you same time next week and at the request or suggestion of Patti Mann next week we will make some IRISH SODA BREAD.
The Passion Project 