Fifteen minutes ago, the extraterrestrials finally made contact. It turns out all they had to work with was the finest of 1960′s Earth technology. They reached us before we reached them because they simply had the edge in motivation and spirit. Earth people are pikers.
Rachel brought home thirty (thirty!) injera from Shega last night, so Andrew and I cooked up a few dishes to go with it:
My Ethiopian cooking gets a fraction better each time, but I still can’t make decent injera (hence the takeout). I need to find a teacher.
Recipes after the jump.
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I made a blind-baked pâte brisée shell and filled it with honey caramel.
1c honey
1/2c salted butter
1c heavy cream
Bring the butter and honey up to 240degF. Whisk in the cream. Allow to cool. Fill shell. The filling will be liquid at room temperature. Do not panic. Refrigerate until set. Serve cool.
It was delicious, but I’m damned if I can photograph it.
My friend Laura let me tag along on the honey harvest this year. Check out the instructable for the full story.
I completed my wood-fired oven this summer after around 120 hours of work. I documented the project in an instructable that has been viewed 13,000 times so far.
It took us a couple of firings before we were able to make delicious pizza and crostata. We haven’t yet figured out how to achieve the perfect temperature and steam balance for sourdough, but that will presumably come with practice.
As always happens, the social benefits of the project (talking to builders and bakers during the research phase, asking for help during the building phase, feeding people, receiving comments from readers) have been more rewarding than the project itself. Here’s to years of baking parties!