This weeks recipe was mustard batons. I prepared these as part of a birthday celebration for Mr. Hobby. Inspired by the picture from the Around My French Table cookbook that you can see posted on the FFwD lyl I decided to recreate the apertifs tray Dorie put together. I prepared mustard batons, an olive fougasse, set out bowls of olives and manchego cheese, and served white wine. It was a great start to our celebration of his birthday. Our next stop was a local French restaurant, Vin de Set. The food at Vin de Set was excellent. It was chilly, so we didn't sit out on the patio this time. However, their rooftop patio has an amazing view of the St. Louis Arch. Located in the French Victorian styled neighborhood of Lafayette Square, I'd recommend this as a fancy dinner stop for those who may find themselves in St. Louis.
Thanks to my favorite baking supply company, King Arthur Flour, I learned about the no-knead bread, and this amazing book. When I want to make bread, I prepare the dough in a large bucket, and the entire loaf requires only a little work. If you'd like to try this technique yourself, I recommend this KAF blog post, it was what kicked off my original interest in no-knead breads, and I haven't looked back!
So for the fougasse I chopped up some high quality kalamata olives. The olives were mixed into the dough after it had been prepared. When I got to the part where I needed to roll the dough out and then cut it like the fougasse I found it easier to follow Dorie's directions from AMFT, so I did!
The fougasse was amazing, and I recommend it as a future FFwD recipe. The couple we had join us to celebrate Mr. Hobby's birthday enjoyed it so much, they asked me to make them sandwich bread that tasted like the olive fougasse. I had dough in the fridge, and with the Artisan Bread in 5 book, it wasn't too hard to figure out how to adapt it into a loaf of bread. I hope to make a sun-dried tomato fougasse this weekend for Easter.
Be sure to take a look at the other FFwD Mustard Batons.
