This might be my favorite set of photos yet.
A couple of weekends ago, Shaeda came over to spend an entire Sunday as my sous chef. The hands you see in these photos are hers. Aren’t they pretty?
I don’t think I can ever spend an entire day cooking without a sous chef ever again. Let me know if you’re interested, because an extra set of hands (and taste buds) in the kitchen really makes my life a lot easier.
Well, there is only one day and a handful of hours left in this old house. The movers are coming Saturday morning (or so they say…) and I’ll be picking up in an older building in an older, gayer neighborhood.
In usual Sarah-fashion, this week has been unfairly busy. One of my clients sent me their data about a week late, which threw my entire freelance calendar off, which gave me an unexpected week of freedom in exchange for a looming week of hell. Hell was this week.
But as the week winds down, I’ve found solace in pandemonium — mostly thanks to my Thursday yoga “meeting” at the Department of Energy gym. There’s something incredibly soothing about reserving one hour a week to not think about a to-do list or an annual review or a muddled mess of clients. One hour. Just sixty minutes of soothing concentration — on holding a pose, building strength, and personal growth.
At the moment, my life is in boxes. Not everything, but a good chunk of it.
At the moment, there are twelve boxes. There will probably be fifteen by this time Friday night.
But hopefully, Saturday will go smoothly, and I’ll be able to reinstate food blogger Sundays… albeit, from a new home.
Today, I’ll keep this short. I can’t deny exhaustion, but I just had to share this recipe and my favorite photos to date. I hope you enjoy them as much as I have. Happy Friday!
Plum and Marscapone Flatbread, Caramelized Balsamic Glaze, derived from Butter Me Up Brooklyn
1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
3/4 cup warm water (might need more)
1 teaspoon oil
2 ripe plums, sliced thinly (preferably with a mandolin)
4 to 6 oz. marscapone cheese
Cornmeal, for dusting the crust
Fresh basil, sliced
1/2 cup balsamic vinegar
1 tablespoon honey
2 tablespoons brown sugar
Combine yeast, sugar, flour, salt, and water in the bowl of your stand mixer. Using the dough hook, knead on medium until the ingredients form an elastic, smooth dough. That should take about ten minutes. Once that happens, cover the dough in the olive oil, place a kitchen towel over the bowl, and let the dough sit for an hour or so.
Roll the dough out on a clean surface — I kept it to about 1/2 an inch thick. Dust with cornmeal.
Heat your oven’s broiler.
Using a spatula, spread the marscapone on the crust, covering as much as you can. Then, arranged the plum slices, and be careful to not put too much fruit in any particular area. Too much will make your flatbread soggy. With a pastry brush, lightly coat the plums in olive oil.
Broil the flatbread for about 8 minutes, until the crust is crisp. Then, crack the oven door, and switch the oven to bake at 350 degrees. Let the flatbread bake for another 8 to 10 minutes, and then remove the sheet from the oven.
In a small saucepan, combine the balsamic, honey, and sugar. Reduce over medium heat until syrupy.
Top the flatbread with sliced basil, and drizzle with the balsamic glaze.