At first, I thought all I'd have to offer you today was mayonnaise. Yes, it was that kind of weekend. A business project that had to get done (and still isn't quite perfect - curse you, Microsoft Publisher, for being so cranky) even stopped my spring cleaning! And I'm sure you all look forward to pulling aside the drapes and washing the windows as much as I do....
Anyway, after spending hours on aforementioned project Saturday, I was in no mood for cooking. So I determined that tuna grinders and chicken noodle soup were the order of the day. Soup? Easy. Just heave stuff in a pot and ignore it. Tuna? Easy, right? Yes, except that I had no mayonnaise. No problem, Pierre Franey had me covered. Bread? Well, you know I make my own. I tried a new recipe; nice flavor, soft, one I'll make again soon.
PAIN ORDINAIRE AU BUERRE
Adapted from Beth Hensperger's Bread Machine Cookbook
1-1/2 cups warm water
3 tsp or 6 tsp yeast (depending on how fast you need it)
4 cups flour
2 tbsp butter, cut in chunks
1 tsp salt
1 tbsp honey
Follow the link on my sidebar to my bread making tutorial, using your bread machine, mixer or just a bowl, spoon and good old fashioned elbow grease. Form into three 14" long baguettes, rub the tops with a bit of warm water to remove excess flour, let them rise, and bake at 375F for 16 to 17 minutes. Beautiful golden color and excellent flavor, although for Anonymous, I haven't changed my method of making the bread, and it's probably still ugly to you. It's uglier still after you chew it, but you'll think you've found a little slice of heaven in my bread basket.
When I told my dearly beloved I was making my own mayonnaise, he told me I was nuts. He was even more skeptical when he saw me take out eggs, Dijon mustard and lemon juice. Specifically, "Those things are all yellow. How can they possibly make a white substance???" Trust me, my dearly beloved, trust me. And, invisible friends, trust me: if you try this, you'll never want to buy mayo at the store again.
from Pierre Franey's More 60 Minute Gourmet
1 egg yolk
1 tsp Dijon mustard
1 tsp lemon juice
1 cup vegetable oil
dash of pepper
1 tbsp water
With a mixer or food processor, beat the egg yolk. Add the Dijon and lemon juice (dip the measuring spoon in the oil, then glop the mustard into the spoon. It will fall right out), salt and pepper, and beat until combined. Slowly drizzle the oil in, with the mixer running at a pretty high speed. Beat until very well combined, then add the water and beat until smooth. Note that I tripled this recipe, and got just about a quart of mayonnaise. It's already half gone.
So, to make tuna grinders for 9 people, make 6 baguettes, combine a 6 pound can of tuna with shredded carrots, celery and pickles and plenty of Pierre Franey's mayo, and stand back while they stampede through!
And be sure to visit the Blond Duck tomorrow; she's hosting a Puppy Ball at the Pond!