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Let It Be Sunday!

March 19, 2017 by Joy the Baker 27 Comments

Hello my friends!  

Please accept this shorter offering of Sunday reads this week.  Please also accept my relentless requests that you cook from my new cookbook Over Easy and join me out in the world for cooking demos and book signings in the next few weeks.  Tomorrow (that’s MONDAY March 20th!!) I’ll be chatting with Deb from Smitten Kitchen at Rizzoli Bookstore.  I hope you’ll join us because if you don’t, Deb and I will have to drink all the wine spritzers ourselves sitting atop a stack of my cookbook.  This wouldn’t be the worst, but it’s just not the way we want things to go down.  

In my suitcase for the next few weeks is everything from a puffy jacket to a black bikini.  I’m running the spectrum, having watched several hours of packing videos on YouTube.  Are you on this packing cube bandwagon?  Do you know how many t-shirts you can fit in those things?  The answer is: A LOT.  The follow-up question though:  how many t-shirts does one reeaallllyyy need? (Probably not that many) 

Besides brunch, new cookbooks, travel adventures and mixed anxiety and excitement… here’s what else is on my mind:

•  This is important for us.  Love After Love: Derek Walcott’s Poetic Ode To Being At Home In Ourselves. AMEN, this is really beautiful. 

•  Here are the two long-reads I’m taking in this weekend:  how one man survived in the wilderness for 27 years (me without Instagram for 8 hours?) and the secret plan for the days after the Queen’s death (very similar to my cat’s plan for my long travel absence?)

•  Finally, honesty about email:  Sorry for the delayed response.  Responses include… I didn’t know, I was busy, I didn’t feel like it, and I just can’t with you right now/ever. 

•  Drake just gave us MORE LIFE. 

•  Edible Manhattan wrote an article on Joy the Baker’s Five Essential Cookbooks.  That’s me.  I’m Joy the Baker. I won’t refer to myself in the third person often. Not to worry. 

•  Reaching back to the good ol days:  French Onion Soup Sandwiches.  

•  Sign me right on up:  Roasted Rhubarb Scone Sandwiches with Vanilla Bean Glaze.

•  “If you really love someone, you want to know what they ate for lunch and dinner without you.”  from Amy Krouse Rosenthal’s Encyclopedia of an Ordinary Life.  

Much more soon.  I’ll see you out there in the world!

xo Joy

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Filed Under: Beyond the Kitchen

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  1. Liz | Flour de Liz

    March 25, 2017 at 7:37 pm

    So glad you came to Boston! Loved chatting with you! Safe travels on the rest of your tour and I look forward to trying out some Over Easy recipes soon!

    Reply
  2. Kaitlin

    March 21, 2017 at 8:39 am

    Can’t wait to see you at the Trident Cafe in Boston!!

    Reply
  3. JessicaD

    March 21, 2017 at 12:32 am

    So hoping to see you in Boston on Thursday! I will be just arriving back from Portland, Oregon, but my older daughter would love to come meet you (me, too!) — she is a huge baker and I know will be a huge fan! Fingers crossed the logistics all fall into place — I will do my very best! (And I promise not to embarrass you (or me) with any bicep worship!) Safe travels and it will be a thrill if what we see you in matches up with anything in the picture at the top of the page!

    Reply
  4. Carrie

    March 20, 2017 at 11:23 am

    This weekend I heard an interview on NRP with the journalist who Christopher Knight talked to over the course of months (maybe years?). It was SUPER interesting and he’s writing a biography (with Knight’s permission). Worth checking out and catching a listen if you enjoyed “The Guardian” piece!

    Reply
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You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
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⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
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Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
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Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
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Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
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In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
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Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
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Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
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Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
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