Van Gogh shadows and lights in the quarry, a multi sensory exhibit in Les Baux de Provence

My July 2019 visit!

Book Distancing Number 2, Friday Giveaway, 

Each Giveaway is a Twofer, book cleaning before Spring.

Will it Waffle? by Daniel Shumski (Workman, 2014)

The Italian Table by Ron Suhanosky (Kyle Books, 2011)

Answer 2 questions, and you win, first come first serve 

-Question 1: What sauce do you need for a Croque-Madame

-Question 2:  What does Spiedini means?

Fatty Flaky Hungarian Comfort Food, Cheddar-­Bacon Pogácsa from Baking at the 20th Century Cafe 'Iconic European Desserts from Linzer Torte to Honey Cake' (Artisan Books, October 2020) by San Francisco baker extraordinaire Michelle Polzine.

Cheddar-­Bacon Pogácsa (Hungarian Savory Scones)

This delicious yeasted “biscuit” is unique to Hungary, although similar pastries with similar names can be found all over the Balkans and the Carpathian Basin. Every Hungarian I have met has their own recipe for these, and they are usually a source of great family pride. The pastry may look like a cross between a scone and a biscuit, but these delightful morsels are so much more. They are leavened three ways—with yeast, lamination, and baking powder—to achieve a flakiness and prevent a heaviness that could otherwise be a pitfall with so many fatty ingredients wedged into one dough.

The addition of baking powder is not traditional, but it gives the dough a little extra lift. A trick I recently learned for laminating, or putting turns in the dough (as for croissant and puff pastry), is to actually cut the dough and stack it to create the turns, rather than folding it, which is the way I was taught, and what I had practiced for more than twenty-­five years. This new technique makes for a much clearer delineation of layers, and you won’t end up with those wonky ones that happen in the folded parts of the dough.

Even though there is a ton of fat in this dough, the liquid from the cream and sour cream can still make it tough if you don’t respect the gluten and give the dough the proper time to rest between turns. If while rolling you feel it resist or spring back in any way, drop your weapon (I mean rolling pin), wrap up the dough, and chill it for 30 minutes before touching it again.

I like to make tiny pogácsa to serve as a snack with wine and larger ones as a morning or afternoon pastry. This is another recipe with interchangeable parts, so feel free to be creative, swapping out different cheeses or herbs for the ones suggested here, keeping your proportions in line with the ones listed, and make your own legendary family recipe!

Ingredients:

Makes 18 pogácsa

4¾ cups (570 grams) all-­purpose flour

2 tablespoons (35 grams) baking powder

2¼ teaspoons kosher salt

½ teaspoon mildly spicy chile flakes, such as Aleppo (optional)

1 cup (237 milliliters) heavy cream

1 tablespoon crumbled fresh (cake) yeast or 1 teaspoon instant dry yeast

1 cup plus 1 tablespoon (241 grams) sour cream

1 cup (113 grams) grated cheddar cheese (about 4 ounces)

¼ cup (10 grams) finely chopped chives

4 to 6 slices bacon, cooked and finely chopped

½ pound (226 grams) cold unsalted butter, cut into small cubes

1 egg, beaten, for egg wash

Flaky sea salt, such as Maldon, or nigella seeds or poppy seeds for sprinkling

Directions:

Combine the flour, baking powder, salt, chile flakes, if using, in a large bowl and set aside. Pour the cream into a medium bowl and add the yeast to the cream. Add the sour cream, whisk to combine, and set aside.

Add the cheese, chives, and bacon to the dry ingredients and stir to combine, coating the ingredients in flour. Add the cubed butter and work it into the flour with a pastry blender or your fingers. Some butter pieces should be the size of peas, but some larger pieces are okay. Make a well in the center of the mixture and pour in the wet ingredients. Use your hand like a claw to pull the dried ingredients into the creamy center and rake everything around, distributing the wet and dry bits evenly, until no dry or wet spots remain. Transfer the dough to a sheet of plastic wrap and pat into a rectangle that is 1½ inches (4 centimeters) thick. Wrap in the plastic, and chill for 1 hour.

On a floured work surface, with a floured rolling pin, roll the dough into a rectangle that is 13 by 24 inches (33 by 60 centimeters). Use a dry pastry brush to brush off any excess flour. Cut the dough into three 8-by-13-inch (20-by-33-­centimeter) rectangles, meticulously brushing off the excess flour. Stack the rectangles of dough on top of one another, then turn the stack so a short side is in front of your belly. This is the first “turn.” Roll the dough to an 8-by-18 inch (20-by-45-­centimeter) rectangle, wrap in plastic, and chill for 30 to 45 minutes, until cold and firm.

Repeat the rolling, cutting, and stacking process two more times for a total of 3 turns, chilling after each turn.

When ready to roll and cut the pogácsa, preheat the oven to 375°F (190°C). Line two sheet pans with parchment.

On a lightly floured work surface, with a lightly floured rolling pin, roll the dough to a thickness of ¾ inch (2 centimeters). Using a sharp paring knife, score the dough diagonally in one direction, then again in the opposite direction to create a diamond pattern, cutting no deeper than ⅛ inch (0.3 centimeter).

Using a 2¾-­inch (7-­centimeter) round cutter, cut out the pogácsa and place on the prepared pans, spacing them about 2 inches (5 centimeters) apart. (The scraps can be gathered together, chilled or frozen, and rerolled once.) (The pogácsa can be made ahead and frozen before baking. Freeze in a single layer on a sheet pan until frozen solid, then transfer to a freezer bag and freeze for up to 2 months. They can be baked from frozen; just add a few minutes to the baking time.)

Brush the pogácsa with the beaten egg and sprinkle with flaky salt. Transfer to the oven and bake until puffed and golden brown, about 30 minutes. Serve warm or at room temperature.

(*Excerpted from Baking at the 20th Century Cafe by Michelle Polzine -Artisan Books-. Copyright © 2020. Photographs by Aya Brackett.)

The Sleeping Beauty was not there for my visit to Chateau d'Ussé in Rigny-Ussé.

(On August 4, 2017)

Trees can be the root of many homes plumbing problems.

It is a more acute issue in some areas than others so keep that in mind when you look for a home to purchase.

The age of the main drain pipes leading to the sewer might be the difference between this becoming your problem sooner than you think and would like.

If you run into that type of problem, I would personally advise against using a 'franchise' brand.

Ask your plumber for a recommendation instead.

Cost will run into a few thousand dollars.

Root of plumbing problems for Concierge Mondays #4

Book Distancing Number 1, Friday Giveaway, 

Each Giveaway is a Twofer, book cleaning before Spring.

Eat It Up! no fridge waste cookbook (Da Capo Lifelong, 2016) by Sherri Brooks Vinton 

Treats Truck Baking Book ! (William Morrow, 2011) by Kim Ima

Answer 2 questions, and you win, first come first serve 

-Question 1: What can you do with carrots greens?

-Question 2: On brownie sheet, do you prefer corner, center or side?

First come first serve.

E-mail your answers to: s.ls [at] mediterraneanworkandplay [dot] com

I will be practicing book distancing with 2 Book Giveaway each Friday until I run out of giveaways.

It will start tomorrow Friday, January 22.

A 2 question quiz will determine each weekly 2 Book winner.

Mary Kondo did not ask me to do it.

Who is it For? What is the occasion? When? Budget?

The 4 questions I ask before I get flowers for my New Jersey Concierges clients.

Over the years, I have ordered and, in most cases, picked up and delivered many flower arrangements, mostly bouquets.

When you add a vase to the mix, it raises the price significantly, so I often skip the vase.

In a small number of cases, I had to place order with out of state florists which makes the process a bit more challenging.

For local clients, I tend to rely on the same florist. 

Bringing a shop repeat business allows me to get orders filled on short notice and guarantees quality.

Color scheme is an element I add to the 4 main ones. It can add cheer to someone's day. 

Keeping some variety of color keeps repetition at bay.

Flowers of Happiness for Concierge Mondays # 3

Chicken-Dos, no weaves, V Comb to Buttercup, from upcoming Chickenology (Princeton Architectural Press, February 2021) by Barbara Sandri, Francesco Giubbilini, Camilla Pintonato

(* Image above from upcoming 'Chickenology' courtesy of Princeton Architectural Press)

After my last coffee maker died, I was planning to buy a new, better, fancier one, I had somehow settled on the Brewsly 15 Bar (at just under $200).

Since it would take a week to 10 days for it to be delivered, I hit pause on my buy and decided to give the Chemex (6 Cups) Glass Coffee Maker a chance (around $45).

It was in stock at my local Williams Sonoma so I placed the order and picked it up a couple hours later.

After my first brew and sip, I was sold and decided to forgo getting a new machine.

It does take a bit more time, call it slow coffee if you wish, as you have to boil the water and pour it a couple ounces at a time.

You can't rush taste.

(* According to Chemex website, due to current high demand, it can take up to 2 weeks to receive your Coffee Maker if you order directly from them)