Cooking in Style
For the two friends I know for a fact are reading this: Have you ever made dinner in something like this? No further comment because you never know who might be reading and if they might do so! It was in the paper today and Geoff pointed it out.
But back to the previous topic, let me see if I can expand your waistline with a picture of our breakfast treat. These are "Chocolate-filled Beignets," the most recent experiment from Artisan Bread in 5 Minutes. Here is the definition of beignet from the book : " Beignet is French for fritter, or as we Americans like to call them, doughnuts. They're made from rich, yeasted dough, fried in oil, and then covered generously in powdered sugar. What's not to love?" So the biggest sin about the other things I've made from this book is the pure white flour content. But not these babies. I picked the less-rich of the two dough options, challah, which had 4 eggs, 1/2 cup oil, and 1/2 cup of honey, besides the white flour. (The other choice, brioche, called for 3 sticks of butter, 8 eggs, and the honey. I think I gained 5 pounds reading the recipe.) Just FYI, I can probably count on one hand, and definitely on two, the number of times I have deep fried something as an adult, and a few of those were frybread for Geoff's school events.