more asparagus, more sourdough, enter grill pan

May 4, 2010

I have continued to make the sourdough bread. The starter, which lives in my fridge, continues to sour more and more flour and water. And supply me with tasty bread! Each time I make a loaf, I change a few things here and there, and of course manage to forget what I have changed in the meantime. But I have a pretty good system going. On cold days I let the dough rise in a very slightly warmed oven, and this speeds things up a bit. And I make sure to let the starter have a good amount of time one the counter, open to fresh air, as this is what carries the naturally occurring yeasts! I love that the starter is tailored to my climate, to my kitchen!

Today I got home, grabbed some asparagus, grabbed some bread, grabbed a grill pan, and made a grilled cheese sandwich.

I preheated the pan first (with the lid on so that it would heat as well). Then I grilled the asparagus, basting it from time to time with olive oil and salt.

Then I sliced the bread, brushed with olive oil, and pressed in the pan. I wanted to cook both sides of the bread a little before I added cheese. Which I did. Then I pressed the sandwich with the heavy top, and got nice little burn marks across the sandwich! (I might have heated the pan up a little too hot, but fortunately I like crispy things..)

Asparagus finished, sandwich finished, a simple salad finished, and I ate lunch. With peppermint tea.

The whole event was soundtracked with loud and boisterous Hungarian folk music!

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