Falling in Love with Portland Part Two

Hello all!

I knew you'd be back - who isn't intrigued by Mashed Potato Pizza? Or maybe you truly were curious about how food-obsessed the city of Portland is...either way I'm glad you're back because I have lots to share today!

First on the list today is Miccuci's Grocery, specializing in high quality cheese, wines, and breads. An adorably nostalgic brick building, you are greeted with the scent of freshly baking bread coming from deep within the store, and aisles upon aisles of high quality ingredients, such as white truffle oil.

Yes, white truffle oil. Now maybe it's the college student mindset, but I almost bought this just to say I have white truffle oil in my pantry. Then of course I floated back down to reality and realized I knew not how to use this oil nor how I would justify paying for it when I had so many other places to see on my foodie adventures through Portland. One day, truffle oil, you will be mine AND I will know how to employ you in my kitchen.

As I traveled deeper into the grocery, past rows of wines I've never even heard of and the offering of gourmet Provolone cheese from my boyfriend, I found the source of the scent that emanates through the entire store: fresh bread. Behind this photo of Ciabatta lies a group of busy bakers, diligently working near hot-as-blazes ovens to churn out artisan loaves for happy customers.

Now I take a moment to pause in my adventures to remind everyone that, if you are like me and not around high-quality, fresh ingredients or artisan, gourmet foods all the time, the wonderful internet is here for you! Whether its high-quality Saigon cinnamon from the Gourmet section of Amazon or fair-trade Gourmet Chocolate from FineFoodSpecialists, becoming a gourmand is only a click away! Or, you know, just base your next move on how awesome the food is in the area. It's a key factor that is largely overlooked in my opinion; if HGTV would work that into House Hunters, maybe Josh would actually watch it with me without rolling his eyes.

Now, back to Portland.

My friends, this is the Willy Wonka of Popcorn Shoppes. We almost walked right by it on our way to mashed potato pizza (who doesn't love the sound of that?!) but I became intrigued by the flavor possibilites listed on the sign.

Who knew popcorn had such depth? They allow you to sample any flavor you want, but I was a bit wary of the more out-there flavors. I opted to try the olive oil/sea salt while my boyfriend plunged right in for the Key Lime Pie. Naturally we shared and I must say, it tasted eerily similar to Key Lime Pie. Almost too close in my opinion, but when asked how they do it, the young teenager working behind the register gave me the most vague reply ever. I bet it's magic. After sampling their wares that seems the only logical explanation to me.

NOW my friends we have come to the epic climax of my foodie adventure: Otto's Pizza. Thank you for being so patient; unless you just scrolled down immediately thinking "get to the mashed potato pizza already!" In which case, you are most likely not even reading this little paragraph anyway since you are mesmerized by...

MASHED POTATO, BACON, SCALLION PIZZA

Why did I scoff at my boyfriend for ordering an entire pie, thinking we could never finish it? How did I even manage to secure these two photos before the pizza vanished into thin air, or more specifically, our stomachs? WHY have I never been given the honor of eating this pizza before?

Friends, some questions are just not worth asking. Needless to say, we did finish this pizza, and even ordered single slices from their astounding list of gourmet pizzas before we slowly made our way to the ferry back home. I went to bed with the words "mashed potato pizza" on my lips and a smile on my face; my love affair with the city of Portland complete.

But you can't think I didn't bring my own baking skills to the table while up in Maine do you? Of course not. This little baker from Jersey has to represent too.

Check back this Friday to see what I baked and get the recipe for yourself!

~Jess

Macaron Success and Homemade Bagels

Happy New Year all!

Although I can honestly say I don't often partake in the New Year festivities, I decided to ring in 2012 with a new, never-before attempted recipe for...

Bagels!

But, before I get into bagels and bread, I must share with you all a photo that makes me smile with joy every time I gaze at it.

My friends: I have made a successful French Macaron!

What a relief, that after 5 unsuccessful attempts to recreate my favorite French cookie, I finally had a macaron I could be proud to call my own.

What I've learned:

1. Add the granulated sugar to the egg whites right at the beginning: it saves you a lot of stress.
2. Don't feel like aging egg whites? Buy a carton of Egg Beaters Egg Whites and bring desired amount to room temperature.
3. Make sure to let the cookies rest on the counter for at least 30 minutes to form a crust.
4. MOST importantly - do not be impatient. STIFF peaks means stiff peaks. If you flip that bowl over those egg whites better not move an inch!

Thank you to all who commented and shared links with helpful tips and tricks; it all made such a difference!

Now enough with the cookies - it's time for bagels.

Unfortunately, for any of you who are overly-excited or extremely impatient in baking (as I am), then making bagels may be a bit taxing on you. It is a two-day process, and a bit of a tedious one at that.

I utilized the Kitchen Aid for all of the kneading, but if you don't have one then it's perfectly fine to use your hands and knead away. After bringing the dough together, it needs to proof overnight in the fridge; only after this important step can the fun begin.

Another tip I want to stress: spray whatever surface you happen to be working on with the bagels with Pam. I made the mistake of placing the shaped bagels on plain parchment paper, and when it came time to take them off the paper to place them in the simmering water, I entered into a few aggravating battles with the bagel dough.

I decided to do a nice mix of flavors, ranging from plain to salt and (my favorite) Asiago.

Ah! I plan on throwing one of those Asiago Bagels right in the toaster and smearing butter all over it. Happy New Year indeed!


Handmade Bagels

3 1/2 cups bread flour
1 1/4 tsp dry active yeast
1 1/2 tsp salt
1 tbsp honey
1 cup + 2 tbsp warm water

poaching liquid:
3 quarts water
1 1/2 tbsp honey
1 tbsp baking soda
1 tsp salt

Assorted Toppings: sea salt, sesame seeds, Asiago Cheese etc

1 Day Before Baking

1. Hydrate the yeast in 2 1/2 tablespoons warm water and a pinch of sugar. Allow to reach foamy stage (about 10 minutes)
2. In a small bowl, combine rest of warm water, honey, salt and yeast mixture.
3. Add wet ingredient mixture to bread flour in a large bowl.
4. Knead by hand (or with dough hook attachment on the lowest setting) for 3 minutes. Dough should be fully hydrated; if it is too dry add a little bit more warm water.
5. Let dough rest 5 minutes.
6. Repeat Step 4
7. Place dough in large, lightly oiled bowl. Cover tightly with plastic wrap and let sit at room temperature for one hour; then place in refrigerator overnight or for up to 2 days.

On Baking Day:

1. Divide dough into 6 or 8 equal portions. Shape each into bagels by using both thumbs to poke a hole through the center and shape around fingers. Preheat oven to 500 degrees
2. Bring 3 quarts of water to a boil in a large stockpot. Reduce heat to maintain simmer and add baking soda, salt, and honey.
3. Place on bagel into a bowl of cold water - if it floats then it is ready to be poached; if not let sit for another 10 minutes.
4. Once bagels pass the float test, place as many as will easily fit into the simmering liquid and let simmer for 1 minute. Gently flip bagels and let simmer for another 30 to 60 seconds
5. Use a slotted spoon to remove the bagels and place onto a lightly oiled, parchment lined baking sheet. Sprinkle any toppings on immediately.
6. Place sheet in oven and immediately reduce heat to 450 degrees.
7. Bake for 8 minutes, and then rotate pan. Check underside of bagels - if they are browning too much then insulate pan with a second pan underneath it.
8. Bake for another 8-12 minutes or until golden brown.
9. Let cool 30 minutes on wire rack before serving.