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Archive for the ‘Baking with Fire’ Category

January Can Be Busy, Apparently.

01.30.13

Wood Oven DoorAlthough the blog’s been quiet, my life has not been. Januaries here suck, for the most part. They’re darned cold. And snowy. And cold. And usually a do-nothing-kinda-month. I’d planned on taking January to get the shamozzle of incorporations and business setups done, and then out of the blue, piles and piles of production work fell atop my calendar. Plop. Add to that much Shovel & Fork action. In January.

Example. Saturday morning, the Game Butchery Epic ran out at Sangudo. Super interesting. Jeff Senger killed 3

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Cob Oven Bread

09.07.12

I’m not sure quite what to say about the fact that I’ve had this lovely oven for months now, and today was the first time I actually intentionally baked bread. In my defense, I shall say: pizza, roast and braised meats, pies, loaves, deep frying, and smoked bacon. It’s interesting that a lot of folks think wood oven and think ‘bread’, yet it took me so long to get to it. It speaks to the over-performing-versatility of the thing. I know many of your are convinced, and

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Episode 49 – Rge Rd 135

08.22.12

Last year’s Rge Rd 135 farm-to-table epic at Nature’s Green Acres [Episode 19] is still engraved into the minds of everyone that had the pleasure of being involved, making me more than slightly trepdatious at the prospect of trying to duplicate, nevermind top that farm-to-table extravaganza. But as far as I see it, they pulled it off.

Maybe I’m biased. It was a menu heavy on grass fed free-range meats, fresh garden veg and a splash of wild foods, all cooked on

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The big masonry kitchen project shows its face again

04.11.12

Some of you might remember this. 2-3 years ago, I came up with the mad idea of building a huge-assed [17+' wide] masonry wall of kitchen awesomeness in my back yard. Did all the research. Drew all the plans. Had them approved by the city and the gas company [crossing a gas line, not because anything's gas fuelled]. Then, decided that tackling it the year we had a newborn in the house was likely not the responsible thing to do. So it got shelved.

I

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Episode 31 – Pizza

01.30.12

New Level Pizza - Margerita

Two people passionate about pizza. Like. Hardcore passionate. New Level Pizza [no they don't have a website, but you can follow them on Twitter @newlevelpizza], is affectionately known by members as ‘pizza club‘. Pizza club is currently a member only deal, not open to the public, and you can only go if you get invited by an existing member. There’s a long list of reasons why pizza club is a member-only deal at the moment, and you can ask the guys

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Fire, Brick, Water, and Wheat

11.30.11

I couldn’t not take photos of these breads yesterday. It being a busy fall with harvesting, butchering, etc, I haven’t fired up the wood oven nearly often enough. There’s something meditative about watching a fire that’s akin to getting lost in music. Add to that the satisfaction of baking up lovely loaves of tasty bread while tending the oven, and it’s the kind of activity that can make your day.

This bread is the same pain a l’ancienne approach as

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Celebrating Spring Thyme

04.03.11

Irvings Farm Fresh Berk Loin Chop, Garden Thyme, Garlic + Lola Canola Honey mustard

GEH Potatoes, Onions, Mo-Na Mushroms, Garden Thyme

An Afternoon with Bread

02.04.11

Life’s pace slowed for a moment today, so out came the flours. I made 3 doughs. 1] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Whole Wheat. 2] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Rye and 3] 100% Highwood Crossing Unbleached White. So a white, a whole wheat, and a rye. All with roughly 80% hydration, 1ml salt and active dry yeast per 100g flour.

The whole wheat seemed to proof the fastest, and was the most slack. Next

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Pain a l’Ancienne: My New Rut

01.30.11

My bread gig has changed. A couple times now. First, back in the day, it started with baguettes from a dough recipe in the CIA’s Professional Chef tome. Then boules. Then boules with half organic whole wheat, half unbleached organic white – stayed on this one for a good 2-3 years, I figure. Those loaves ended up evolving to 6lb of dough per. I have a big oven.

When it comes to bread, apparently I’m a rut guy. I like hunkering myself down into

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