How to take a break from studying…

… feed yourself.

Case in point, Trader Joe’s coconut cashews:

coconutcashew

O.M.G.

Pure love right there.  I bought a bag to try out on Sunday.  I might already be halfway through the bag, 36 hours later.

While I was at Trader Joe’s, I also perused the cold cuts section.  I was stopped in my tracks by a package of Spanish brand deli cuts.  I tried to walk away, really I did, but the chorizo called to me.  Yes, I bought an entire package of sampler deli cuts just for the chorizo.  I’m looking forward to trying the other cuts too, but chorizo is a personal favorite.

While I was supposed to be studying (yes, studying… holy cow I’m cursing my desire for career development), I made chorizo pizza instead.

DSC01141-1

The sauce was one I whipped up with things I had on hand.  I don’t think it would taste particularly well on pasta, but it tasted fine on my pizza.

Emergency Pizza Sauce 1.0

8oz can of plain tomato sauce
1 tsp of dried herbs (oregano, basil, combo, or cheat and use an Italian mix like I did)
1 tsp onion powder
1 tsp tomato paste
1/4 tsp garlic powder
1/8 tsp red pepper flakes

Mix everything up, and set aside.  I suggest making this first so that the flavors can sit and make friendly while you go make your dough and let it rise.

Depending on how heavy handed you like your sauce, this is enough for one pizza or barely enough for two.

As for the dough, I decided to use the measurements given on a recipe from Sorted Food.  I used a bit more yeast though, just 1/2 tsp seems too little to me.  My kitchen is getting cold, so it took my dough a full hour to rise enough to my liking while parked near the oven light bulb.

I baked it at 475F until the color was to my liking.  My crust wasn’t very chewy but that’s my own fault.  I used all-purpose flour since I’m all out of bread flour.

DSC01142-1

In a word, bliss.

I also tried my hand at making bread in a slow cooker.

DSC01140-1

I totally forgot to take a picture of the bread when it was done cooking, so all you get is a picture of my slow cooker lined in parchment.  I took the instructions from the kitchn, and the only change I made was to set up the parchment before plopping in the dough.  My 4 quart cooker took about 2 hours on high.  I’m not 100% sure on the amount of time because I lost track.  I set a timer for 1 hour and then started to check every 15 minutes or so.  Once I had reached 195F, I turned it off, put the loaf on a sheet pan, and broiled the top for five minutes so that the top didn’t look pathetic.

(For the record, I used the all spelt bread recipe that I posted a while back.)

Flavor-wise, it’s not brilliant.  The dough doesn’t even need to go through a rising stage.  It will rise as it cooks.  It’s a bit denser, but the cooking method works.  I might recommend letting it rise some in the slow cooker before turning it on, but whatever.  I don’t see myself utilizing the slow cooker method during the winter (hey, a hot oven helps to warm my apartment) but this is definitely what I’m going to do during the summer.  I hate baking bread in the summer, and then I really miss it.  (I can’t stand store bought bread anymore if I can help it.)

And on that note, I’d like to point out that I need to read two chapters about Java because I didn’t do it over the weekend.

Reference Links:

http://sortedfood.com/#!/pizza/

http://www.thekitchn.com/how-to-make-bread-in-the-slow-cooker-cooking-lessons-from-the-kitchn-192421

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