Weekend baking

Tonight: Chocolate chip cookie dough. The trend these days is to let your dough rest for 36 hours before baking. It only took about ten minutes to mix the dough, and then I stuck it in the fridge. Done! Delayed gratification -- what a concept. I've been into the idea of having all sorts of pre-baked or pre-assembled meal components in the freezer, and this is part of my plan. After the resting time, I'll bake a few, make the rest into a log, and stick it in the freezer so that we can produce freshly baked cookies for guests.

Earlier: Popovers, second attempt. I used half Wondra flour this time, and added lots of freshly ground pepper and some herbes de Provence. They puffed up beautifully and had a perfect souffle-like texture on the inside. Unfortunately, I had neglected to grease the muffin tin. We ended up pulling the tops out and eating those, and then soaking the pan so we could scrape the bottoms down the garbage disposal. At least the tops were good. Third time will be the charm, hopefully.

Last weekend: Arepas and pajeon (Korean scallion pancake, or at least a bastardized version of one). I think I liked both of them better than JW or K did. (K, alas, rarely appreciates our cooking efforts and prefers Goldfish crackers to muffins fresh out of the oven.) Tomorrow I may try Chinese-style scallion pancakes. Also on my list: these buttermilk oatmeal muffins.