In return for my friend's duck eggs, I cook him something. There is a Great Harvest Bread company near us, and we often walk to their store and try a sample slice of bread, usually the S'more bread. The bread is a white bread studded with chocolate chips and marshmallows and covered in a buttery, crumb crust. The bread is delicious, but really, the crust is the only good part. This bread is a good concept that can definitely be improved upon. Ideally, the bread would have a really high surface area to volume ratio, but for my next shipment of duck eggs, I decided I would switch it up a bit.
As opposed to the white bread that Great Harvest uses, I made a very rich brioche dough then rolled it out thin. I covered this with a layer of nutella, and then a layer of marshmallows. I rolled this up, then baked it most of the way before adding a graham cracker topping (cause that's really what s'mores are, graham crackers, chocolate, and mallows) and finishing the bread. The graham cracker topping idea needs improvement. It didn't adhere to the crust particularly well, and it just wasn't what I had envisioned. As a whole though, I absolutely loved this bread. It's rich and chocolaty, and sweet, and really overindulgent. I made one loaf for my friend and one for myself, and I devoured mine.(This loaf sunk because I removed it from the pan before it could set)
I recently experimented with brownies. I love the combination of mint and chocolate, so I cooked the butter I would later use with mint for 12 hours at 140 degrees, before mixing it with the other ingredients. I can't say that I loved the end result. The chocolate was overpowering, and the mint was muted in the background. The slight mint flavor that I could taste wasn't even extremely pleasant, it was kind of weird to be honest. Overall however the brownies were delicious. I used a very high amount of chocolate and fat compared to flour, coupled with a very large amount of brown sugar, to make these brownies almost like eating fudge. These were thick, and rich, barely held together by the egg and almost oozing chocolate.
I've been eating quinoa for lunch everyday. I cook a big plain batch at the beginning of the week, then make an individual serving with mix-ins each day. So far I'm hooked on eating it with feta, red onion, and pesto. I'm excited to try quinoa with avocado, hard-boiled duck eggs, and wilted collards, which is my lunch for tomorrow.
Lastly, I'm very excited because my family has started to get shipments of fruits and vegetables from a few Lancaster farms, each week. I'm hoping to expand my culinary horizons by cooking with vegetables I've never used before. This continues into the fall.