Recipe: Herbed Israeli Couscous Salad with Dried Apricots & Preserved Lemon

F was away for work this week and I don’t usually feel like cooking when he’s not around, tending to gravitate towards salads, grains, and other quick-prep dishes. Melissa Clark’s recipe for couscous salad with dried apricots and preserved lemon had caught my eye recently and sounded like the perfect thing for a healthy weeknight dinner. I read the recipe to get a general idea of flavors and then improvised from there, using lemon juice rather than white wine vinegar, parsley instead of dill, and adding almonds for protein and crunch.

Health in a bowl

The salad turned out really well: I’ve fallen in love with the combination of sour-salty preserved lemon and sweet, chewy dried apricots. Finely chopped herbs make a great green base for salads and a nice alternative to lettuce.

This dish is light, fresh, and healthy. I enjoyed it so much that I made it again when F got home, adding some grated carrot and diced cucumber for extra veggie points. Feel free to add or subtract ingredients as you’d like — it would work equally well with small couscous or a grain like barley, buckwheat, bulgur, or quinoa.

Herbed Israeli Couscous Salad with Dried Apricots & Preserved Lemon (inspired by Melissa Clark at NYT Cooking)

Ingredients

  • 1 dry cup Israeli couscous
  • olive oil, to taste
  • Juice of 1-2 lemons (to taste)
  • 2-3 tsp ground cumin
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch fresh mint, finely chopped
  • 3 preserved lemons, finely chopped
  • 1/2 cup dried apricots, diced small
  • 1/2 cup almonds (roasted & salted are best), roughly chopped
  • Salt and pepper, to taste
  • Optional additions: 1-2 carrots (grated), 1/2 cucumber (diced)

Procedure

  • Cook the couscous by bringing salted water to boil, adding the couscous, and letting it simmer for 8-10 minutes. Drain.
  • While the couscous is cooking, whisk together olive oil, lemon juice, and cumin in the bottom of a large bowl. Add salt and pepper to taste.
  • Chop/dice the parsley, mint, preserved lemons, apricots, and almonds. Grate the carrot and dice the cucumber, if using. Add everything to the bowl with the dressing and mix well.
  • Add the couscous to the bowl and mix until everything is combined. Enjoy warm or cold!

Race Recap: XC Met League – Ally Pally

Yesterday was the final fixture of the Met League Cross Country League season. A nasty virus kept me out of commission for almost a month over the holidays, so I missed the January XC race and was eager to lace up my spikes and put on my Heathside vest again this month. Even better, this fixture was at Alexandra Palace — Ally Pally, to us locals — which is a 12-minute jog from my flat. Can’t beat that!

The weather was cold — about 2C/36F — and a bit windy. A few snowflakes flurried around in the air. I debated all morning about what to wear and settled on capris, gloves, and a long sleeve top under my vest. I had memories of running the Ally Pally Met League a few years ago, when the bottom part of the course was so waterlogged it was lake-like. This year, there was lots of thick, sticky mud and many squidgy puddles of ice cold water.

My goal for the race was to run steadily, not walk, not fall, and just finish. Having been off for so long in December/January meant that I lost a lot of cardiovascular fitness, and it has been slow to come back as I have deliberately taken a gradual approach to running again.

After all of us women jogged down to the swampy start, we huddled together for warmth and then the gun went off. Gabi and I ran together for the first lap, letting our ankles get used to running in spikes and stabilizing on the uneven terrain. By the second lap, I had lost Gabi but kept thinking she’d catch me, as our amazing Heathside rabblers would cheer me on and then immediately cheer her on! Going down the big hill for the second time, I gritted my teeth and wished I had gotten some longer spikes for this race — my 9mm ones weren’t cutting it, as I worked hard to keep my footing.

Everyone always dreads having to run up the long, steep Ally Pally hill. While it was hard, I actually felt strong running uphill. I think it’s largely thanks to the core class that F and I have been attending once or twice a week at the gym. I was able to keep my body upright, lift my knees, and keep my arms pumping to propel me up the hill little by little. I wasn’t fast, but I must’ve been relatively efficient, as I did pass a number of runners on the uphills. That said, I then needed the flat “backstretch” of the course to recover from all the ups, downs, and ditch hurdling!

I was knackered by the end of the race and was glad it didn’t end up being a full 6km — it was only 5.3km. I didn’t have anything left for a kick, so a couple of runners sprinted past me to the finish, but I did hold one off at the last second (sorry, Laura, I think that was you! Love your blog). My official time was 29:58 (a sedate 9:03/mile, 5:38/km pace), putting me 126th of 170 women finishing. Pretty far back in the pack, but I’ll get my fitness back eventually.

As usual, the Heathside support was incredible. Lots of our runners were marshaling, as it was our home turf, so it was motivating to be cheered on all the way around. The cowbell-ringing and yelling crowd at the bottom of the hill was amazing. Well done to everyone on a great cross country season!


Recipe: Beetroot & Carrot Salad with Raisins, Walnuts, & Goat Cheese

Hello again! It has been ages since I posted a recipe. Despite this salad being a staple in F’s and my dinner rotation, I realized when we had it last week that I’ve never actually posted the recipe for it. Allow me to make up for that below.

Colorful and delicious

Colorful and delicious

F introduced me to this juicy combination of grated beet(root) and carrot with raisins and walnuts, all doused in a generous glug of vinegar — sometimes balsamic, sometimes white wine — and olive oil. Goat cheese was my addition, for creaminess and extra protein. Add a bit of nice bread and butter and you have yourself a meal.

This salad is the picture of health and is quick and easy to put together on a weeknight. We usually use pre-cooked beet(root)s — lazy, I know — but you are welcome to roast or boil fresh beet(root)s for this salad. We never measure the ingredients: sometimes we use more carrots, sometimes more beet(root)s. Go for whatever you prefer and whatever you have around. Goat cheese is optional but highly recommended. Feta would work well, too.

Also, do take the time to finely grate the vegetables — it’s worth it for the juiciness and denseness that you get. We’ve taken a shortcut by using the larger/standard grater size, but it’s not quite as good.

Beetroot & Carrot Salad with Raisins, Walnuts, & Goat Cheese (original recipe from the wonderful F)

Ingredients

  • 4 small or 2 large beet(root)s (pre-cooked, roasted, or boiled), finely grated
  • 3-4 medium carrots, finely grated
  • ~1/4 cup raisins
  • ~1/4 cup walnut pieces
  • optional: 100-200g goat cheese
  • to taste: balsamic or white wine vinegar, olive oil, salt, & pepper

Procedure

  • Wash and finely grate the beet(root) and carrots into a large salad bowl.
  • Add the raisins and walnuts to the bowl.
  • Dress the salad with olive oil, vinegar, salt, and pepper. Toss thoroughly.
  • Serve and add the goat cheese to individual portions.

Enjoy!


Race Recap: Perivale 5, for the fourth time

It’s the first weekend of December, and you know what that means? Time for the annual Perivale 5 — a flat, suburban race that is always well-organized by Ealing Southall and Middlesex AC (water, banana, a t-shirt, and a Twix bar after the race? Yes, please!).

It was a glorious day for a road race: a chilly 3-4 degrees C, but bright and sunny with little wind. Some of us were hemming and hawing about what to wear given the cold, but once we warmed up I was glad of my wardrobe choice: thicker capris, a t-shirt under my vest, and gloves (which I even pulled off in the last mile). I hadn’t really run since the previous weekend, as I had a bit of a stomach virus during the week. It didn’t keep me from work but definitely kept me from doing any extra physical activity. I thought I still might be able to manage finishing in 38 minutes but felt quite nervous so decided to see how it went and listen to my body.

The start was slowish, with lots of runners bunched up on a narrow sidewalk, but I managed a 4:54 first kilometer and once it thinned out was able to settle into a pace of just under 5:00/km. I knew I wasn’t on pace for 38 minutes so readjusted my goal to aim for under 39.

My second and third kilometers were 4:49 and 4:51 and I was starting to warm up and get into a good rhythm while steadily passing a runner here and there. I faded a little in the fourth kilometer — my slowest, as you can see from my Strava race analysis below — but was buoyed by making it to the halfway point. You can do it. Just 2 miles to go, I thought as I passed the 3-mile marker.

It helped to pass another Heathsider just after 3 miles — he told me that Gabi was just up ahead, so I made it my goal to try and catch up with her before the end of the race (thanks/sorry, Gabi!). That was enough motivation to make my sixth kilometer my fastest, at 4:37, as I caught up to Gabi near the 4-mile marker and pushed on towards the finish. Once on the track for the last 350 meters, I tried to quicken my pace as much as my legs would let me, and had a good last lap to finish in 38:37 (7:43/mi, 4:49/km pace) — not brilliant (and nowhere close to my PB from three years ago), but a bit faster than I’ve run Perivale for the past two years, and a negative split! I’ll take that as an achievement. I was knackered at the end and glad to share these cookies and H&S’s delicious banana cake with the rest of the Heathside contingent.

In case any nerds are interested in my race analysis, courtesy of Strava.

In case any nerds are interested in my race analysis, courtesy of Strava.


Race Recap: XC Met League – Stevenage 2016

Last time I ran a cross country race was almost exactly a year ago, at the Start Fitness Met League Stevenage race — same time, same place. I looked forward to lacing up my spikes again for this season, having missed last month’s Met League race due to illness. The weather report for Saturday looked grim all week, and it didn’t disappoint: cool, grey, and raining. Now that’s proper cross country weather! Fortunately, the morning’s downpour had slowed to a steady, misty drizzle by the time J, C, L, and I arrived at the Stevenage field for the 1:55pm race.

Uphill. Photo credit: Noëlle O'R.

Uphill. Photo credit: Noëlle O’R.

The course was similar to last year’s, without the woods we used to enjoy but with one mini-lap added before the two larger laps. I like half of the Stevenage course: the undulating, curvy first part is enjoyable, but the flat backside of the route is long, straight, and dull. I didn’t have many expectations for my own race, it being my first XC outing of the year and my not having done much speedwork recently. My goal was to enjoy it and embrace the wet weather and possibility of mud.

The mud ended up being less prevalent than we thought, which meant the grassy terrain was actually quite grippy and nice to run on. The start was quick, and I got swept up in it to tick off my first two kilometers in 4:34 and 4:31, respectively. Slow down a bit and stay steady — you still have almost 2 laps to go, I reminded myself. You can pick people off in the second lap if you feel good.

I felt really strong down and up the hills; I don’t chalk that up to my running mileage, but rather to the 20-minute core class that F and I have been doing at the gym twice a week for the past month or so. I felt like I had a lot more body control and could hold my form better on the hills.

Around the final bend. Photo credit: Noëlle O'R.

Around the final bend. Arms out for balance! Photo credit: Noëlle O’R.

As I settled into my rhythm and warmed up a bit, I occasionally overtook other runners as I made my way towards the finish. I couldn’t quite catch two women in front of me on the final straight, but I finished with a much quicker average pace than any recent race I’ve run, so was quite pleased about that. The fitness is somewhere inside me! To compare, my pace was 4:48/km for last month’s Regent’s Park 10k, and I finished this 6.25km race with an average pace of 4:39/km. Not bad! My final time was 29:12 (7:32/mi pace), good for 120th of 182 in the women’s race and 22nd Heathsider of 29 ladies running — just outside of scoring. No matter! I like to think I helped our faster runners to better finishes by beating people from other clubs.

We capped off a damp afternoon of XC the only proper way: with tea and banana bread at the car:

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Race Recap: Regent’s Park 10k (winter series #1)

A couple months ago, F and a few of his work colleagues decided to run an autumn 10k together. F asked me if I wanted to join — of course! — and I helped him look for races in October. We settled on the Mornington Chasers Regent’s Park 10k — the first race of their “winter” series. Here’s my recap of the race.

Post-race. The woman taking our photo encouraged us to strike an appropriately celebratory pose!

Post-race. The woman taking our photo encouraged us to strike an appropriately celebratory pose!

I’ve run a couple of 10ks over the past month and am finally starting to do some faster workouts (hello, hill repeats and Heathside roller coaster!), so my goal for this race was to run under 50:00 and ideally around 48:00. Knowing that Regent’s Park is pretty flat — though there are some sneaky inclines along the course! — made me confident that I could probably be close to my goal time. F and I cycled down to the park and met his co-workers, then took off our layers and lined up to start, still a bit chilly in the brisk 50F/10C morning air.

As we started off on the first of three equal laps, F pulled away and I let him go, noticing that my pace was already pretty quick and not wanting to push too early. Sure enough, I went through the first kilometer in 4:31, feeling pretty good but with a small side cramp. I dialed back a bit, knowing that I “only” needed to average around 4:45/km to run 48 minutes. I caught up with F just after the 2km marker, and we ran together until 6km. Running together helped both of us, especially as we realized we’d gone out a bit too fast and had to slow down for the 5th kilometer (5:10).

At 6km, I felt more sprightly than F so started pulling ahead. I managed the next two kilometers just under 5:00 each — the typical mid-race slump — before hitting the third lap and finally feeling like the end was starting to be in sight. Passing Cookie Monster for the last time (yes, there was a marshal dressed in a Cookie Monster costume), I pressed on past the fountain and around towards the zoo (hello, dromedaries!). By the final straightaway, I didn’t have much left for a kick but managed to finish in 48:03 (chip time) — right around where I’d hoped to be. I was 118th/323 and the 26th woman of 122. F came in just over a minute behind me, also under 50:00. Overall, I’m pleased with how the race went and am glad to see my fitness improving.

I like these Regent’s Park 10k races in part because the 3-lap course passing through the finish line helps you divide the race into thirds. I attempted to evenly pace the race by laps. That didn’t go quite to plan, with 15:31, 16:49, and 15:39 laps (there’s that mid-race slump again), but it’s something to aim for. Although some people think the course is too slippery and narrow at points, I quite like running in Regent’s Park and taking in the sights of ducks, dogs, and greenery while running along. Always a fun morning out.


 

 

Race Recap: Jubilee Hall Trust 10k, Hampstead Heath

Ah, Hampstead Heath, you are one of my absolute favorite places in London. Being on the Heath is like being in a different world; you can forget that you live in a metropolis of 8 million+ people. Sheer bliss.

View from Parliament Hill in July 2016.

View from Parliament Hill in July 2016.

And in this case, a bit of healthy pain to go with that bliss. F and I tromped over to Parliament Hill on a gray and windy Saturday morning for the Jubilee Hall Trust “Run for your life” 10k trail race. J ran it last year and convinced me to sign up, then had to miss it due to another commitment, so F was able to run in her place. The group of 100-odd 10k runners had a low-key feel, with only a handful of us wearing club jerseys. It’s nice to run a race with a lot of “normal” runners from the community sometimes — a bit like the Crouch End 10k.

Pre-race

Pre-race

The course started at the bottom of Parliament Hill, near the athletics track. One of the race marshals led a remarkably effective 5-minute warmup just before the start; it did more to warm us up than the slow 4-minute jog F and I took. Then we were off for two 5km laps of Parliament Hill. (Side note: a few of us only had 9.3km on our Garmins after the race, so we’re not sure it was a full 10km long.) Distance discrepancies aside, it was a tough course: undulating, uneven terrain — mostly trails — up and around the Heath. Luckily the ground was dry, and the cool, breezy weather was actually welcome once we got going.

jubileehalltrust10k-pace

As you can see from my splits, the hills definitely affected the pace. F and I had agreed to run the first 7-8km together — it’s great to have a partner you can be active with! — and then if one of us was feeling good towards the end, (s)he could pick it up. That ended up being F, as I felt pretty knackered after about 7km; I managed to pick my pace up for the last kilometer or so, but it wasn’t quite enough to catch him!

Overall, I’m pleased with my run (50:18) and was happy to treat the race as: 1) a way to spend time with F after a busy week, 2) my “long” run for the week, 3) good general training, and 4) a preview to cross country season! Running on the Heath is one of the great joys of living in north London, and it was F’s first time doing so, which made it extra special to look around and take in the woodland beauty.


 

Race Recap: Middlesex 10k 2016

It’s September and the transition from summer training to autumn racing has begun (can’t you hear the call of the cross country cowbell?). It kicked off this weekend with one of my favorite London road races, the Middlesex 10k, in one of my favorite locations, Victoria Park. Conditions were almost ideal for a road race: around 68F/20C and cloudy with a breeze.

As usual, droves of Heathsiders and other club runners turned out for this flat, fast, competitive race. I am just starting to get back into speed/interval training and longer runs after a fallow period (can “fallow” be applied to running?), so I had modest goals for this race: finish in around 50:00 and run at a comfortably hard pace that I could maintain for the whole 10 kilometers without completely bonking at the end. I’ve got a couple more 10k races coming up in the next month, so this race was a good way to see where my fitness currently stands.

Victoria Park (not on race day).

Victoria Park (in May or June, not on race day)

At 10:28am, runners crowded into the start area, someone gave a few inaudible announcements over a megaphone, we clapped, the starting gun went off abruptly, and about 250 somewhat surprised runners broke into a run.

After letting plenty of runners stream past me, including J and C, I settled into a comfortable pace and greeted fellow Heathsider A as he ran up alongside me. We spent the first kilometer or so catching up on race goals and recent training, and I was pleasantly surprised to go through 1km in 4:42. I told A not to hang back for me and he pulled ahead, leaving me more or less on my own for the rest of the first lap. I told myself to keep running steadily and not get carried away chasing people in the first third of the race. My second kilometer was 5:07 but I was still on track to run around 50:00.

I caught up with A again around the 4km marker and we ran together for the second lap of the race, keeping each other going and marveling at the fast lads lapping us on their way to the finish. We hit 5km in about 25:30, a bit off our goal pace, but I had planned to run primarily by feel rather than time so wasn’t too bothered. A was chomping at the bit, so he pulled away at the beginning of the last lap. My pacing was a bit up and down — I blame it on the head/crosswind down the outside of the loop! — but I managed to pick it up for the last 1.5km or so and dip under 5:00 for the last kilometer.

Some (not all!) Heathsiders post-race. Photo credit: Jess W./Satu H.

Some (not all!) Heathsiders post race. Photo credit: Jess W./Satu H.

My official time was 50:49 (average 8:11/mile, 5:05/km) and I am pleased. Now I know that I can maintain almost 5:00 kilometers for 10k, despite not having done much speedwork in recent months. I feel ready to get back to the track as well as ramp up my long run distance; doing both of those should help get me back under 50:00 for a 10k and should whip me into shape for cross country season. Lots of Heathsiders ran good times — some PRs/PBs, too — and I shared around my banana bread as a well-deserved post-race treat.


Birthday Wisdom 2016

Another year older, another birthday reflection post! I turned 28 this week and F baked me the best cake anyone has ever made me:

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Last year I wrote about completing an MA and DELTA and starting a new full-time job. I offered a word of wisdom on prioritizing and finding balance. This past year has tested those words of wisdom on more than one occasion, but I like to think I tried my best to stick to them.

Looking back on this year, I’m coming up on two years as an ESOL and Functional Skills English teacher to migrant women in a deprived area of east London. I’ve taken on responsibility as a line manager and am completing a leadership and management course through work to help me develop in those areas. Teaching continues to bring its joys and challenges; switching to a new exam board for our ESOL courses has helped our students’ achievement rates, but there are still kinks to work out. I have an incredible set of colleagues, inspirational women all.

Ready to get married! 8 April 2016. Photo credit: Fotomanufaktur Wessel (www.fotomanufaktur-wessel.de)

Ready to get married! 8 April 2016. Photo credit: Fotomanufaktur Wessel (www.fotomanufaktur-wessel.de)

This year was big because F and I got married! It felt like the right time. He proposed last summer on Cape Cod, a memorable and meaningful spot for my family and for us, with fond memories of cycling, swimming, running, pastry eating, and relaxing. We got married in Germany this April, in a small civil ceremony with parents by our sides.

This past year has also seen a good deal of choral singing, with highlights being Rachmaninov’s Vespers at St. John’s College Chapel, Cambridge; Mozart’s Mass in C minor; Bach’s Mass in B minor; and even recording a Christmas CD. F and I saw Steven Isserlis in a solo recital and we attended a few other concerts, theatre and musical theatre productions. We must take advantage of London cultural life while we can!

Running and sport(s) have been up and down. I did run a 5k PR/PB last September  but slowed down after that, due to busyness and stress in other aspects of life. I’m currently focusing on rebuilding my running fitness base and starting to incorporate speedwork again. I also did my first multisport event this past year: a team duathlon! It was a blast and I could see myself doing more run-bike-run events in the future.

Recent political events in the UK/EU and the USA made me gravitate towards the following quote as my word of wisdom for this year:

We all have a responsibility to now seek to heal the divisions that have emerged throughout this campaign – and to focus on what unites us, rather than that which divides us.

-Sadiq Khan, Mayor of London, after the ‘Brexit’ vote

With that, I wish you all a tolerant year of unity.

Baking with Hot Bread Kitchen: Pita

Welcome back to my casual series, “Baking with Hot Bread Kitchen.” Just over a week ago we had a first go at making New Yorker Rye. This time, we’re off to the Middle East to make some homemade pita to go along with this deconstructed baba ganouj

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Baking with Hot Bread Kitchen #6: Pita

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Slightly Elevated: Leavened Flatbreads”. The breads in this section still count as flatbreads — think naan, injera, focaccia — but use some sort of fermentation (time, yeast, yogurt) to create a bit of rise. Since I wanted to make this deconstructed baba ganouj, it seemed like the right time to try my hand at homemade pita, called khubz (“bread”) in Arabic, according to the recipe’s introduction. 

Pita stack! Some puffed, some didn't.

Pita stack! Some puffed, some didn’t.

Pita requires the basic bread-making ingredients of yeast, white and whole wheat water, flour, salt, and olive oil. I dutifully followed the instructions to combine ingredients and mix them for a while, but even after I mixed the dough for 10 minutes until my hands started cramping up (a stand mixer is on my wish list!), the pita dough was still very wet and sticky. I wasn’t sure if the gluten was fully developed, by my hands were tired so I started the rise. And wow, does this pita dough rise! After just an hour, the dough almost reached the top of the bowl it was rising in.

After rising, I had to pull the dough out of the bowl and divide it into 16 pieces, rolling each into a ball. The dough was still very sticky at this point, so I used my bench knife to cut it and generously floured my hands to roll the dough into balls. After a ten-minute rest, it was time to bake. Baking pita is definitely a two-person job: I was glad F could help take the baking tray in and out of the oven and flip the baking pitas while I rolled/flattened each dough ball into a flat, oblong.

From what I’ve read previously and from what this recipe says, pitas should puff in the oven to form that classic pocket you can stuff fillings into. Suffice it to say the minority of our pitas puffed in the oven. I’m not sure if that was because I flattened them too vigorously or what, but some ended up with pockets and some didn’t. The pitas tasted great: soft and tender, and delicious with the baba ganouj I made. However, I can’t say that homemade pita will enter my regular bread-making rotation, due to the stickiness of the dough and requirement of two people during the baking portion of the process (I could’ve done it on my own, but it would’ve taken twice as long). It was a fun and tasty adventure, nonetheless!

Have you ever made your own pita before? How did it go? Leave a comment below!

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Baking with Hot Bread Kitchen: New Yorker Rye

Welcome back to my casual series, “Baking with Hot Bread Kitchen.” Last time we had some fun pressing tortillas and making refried beans from the cookbook. This time, we’re headed to New York City to make some classic New Yorker Rye bread. Here’s how it went.

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Baking with Hot Bread Kitchen #5: New Yorker Rye

This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “The Dark, Crusty Loaf: Lean Breads and Rolls”. These include some classic breads made using pâte fermentée, a pre-fermented dough that, according to the book, “provides a simple way to use less yeast, give fermentation more time, and achieve consistent and delicious results” (119). All you have to do is remember to mix up the pâte fermentée the night before you want to bake. Oh, and also make the right amount of it, which I failed to do since the New Yorker Rye recipe called for doubling it…

Pate fermente & beginnings of dough

Pâte fermentée & beginnings of dough

My pâte fermentée mistake meant I had to settle for making one loaf and halve the amounts in the recipe, which ideally should work but is not always as reliable as people think. I crossed my fingers. The recipe called for baking the rye loaf free-form on a pizza stone (don’t have one) with a pan of water in the oven to create steam. But since F and I started making sourdough bread in January, we’ve been using our Römertopf (clay pot with a lid) to steam the bread for half the oven time and then uncover it so it can develop a crust. I decided I’d try that technique with Hot Bread Kitchen’s rye, knowing I might be taking a gamble.

Overall, making the New Yorker Rye went pretty well. My left forearm and wrist got a good workout mixing the dough in a bowl, since I don’t have a stand mixer to do the work for me. The dough didn’t rise a huge amount, even after I gave it an extra half hour, but I decided to press on with the shaping. Rye flour is much denser than white flour, so I figured the rise would not be as dramatic as breads with a majority of white flour (this bread is about 50-50 bread flour and rye flour). Folding the dough into a boule shape was my favorite part. After forming the boule into a batard shape (aka a log), I tipped it into our proving basket for the final rise.

The loaf might have been a bit too long, as it smushed up a bit in the Römertopf, which may have led to the cracking you can see in the picture. I baked the bread for 15 minutes with the lid on and then 23 minutes with the lid off — it came out a nice color with a nice crust, but too salty. F and I both loved the taste, but next time I’ll use less salt and remember to double the pâte fermentée so we can have two loaves! I’ll also try baking it freeform as the book suggests, since the rye flour is dense enough that the dough holds its shape quite well.

What’s your preferred bread-making technique? Closed pot? Baking dish with water to make steam in the oven? SOURDOUGh? Leave a comment below!

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Race Recap: 2016 YMCA North London / Crouch End 10k

My running has not been spectacular for the past 6-8 months. After a 5k PR/PB in September, life got busy and stressful. Rather than enjoying running as a stress reliever, as I always have, running became a struggle. Burnout? I don’t think so. Doing too much in all aspects of my life? Possibly. Anyway, I backed off the running for a while. Only in the past few months have I become consistent again, trying to get out for three runs a week without the pressure of track workouts or races. I wanted to start enjoying running again — and I am getting there! It helps to have supportive and understanding running friends. Here’s a recap of my first race since December.

Post race. Photo credit: Tom Hosking Photography (https://www.facebook.com/TomHoskingPhotography/)

Post race group of friendly Heathsiders. Photo credit: Tom Hosking Photography (https://www.facebook.com/TomHoskingPhotography/)

I last ran the YMCA North London / Crouch End 10k two years ago, on a miserably hot day, and marshaled last year on another hot day. Today’s weather was sunny but not too warm (~50F/10C) — much more pleasant for tackling the infamous hills around Ally Pally that make up part of the 2-lap course. Since I have not been doing any speedwork or long runs, my approach to today’s race was very much about using it as a training run and getting back into slightly longer distances. I set myself an achievable goal of finishing this year’s race under 1 hour. And it would’ve been silly not to take up the opportunity of running an organized race that starts less than a mile from home!

As always, the Crouch End 10k has a fantastic atmosphere. I loved arriving to see the crowd being led in the traditional aerobics warm up by an enthusiastic instructor. I found some fellow Heathsiders, congratulated them on recent marathon and half marathon times, and lined up for the start. In a way this is Heathside’s home race, so lots of club members were out running, marshaling, and supporting.

Aerobics warm up for the Crouch End 10k

Aerobics warm up for the Crouch End 10k

I’ll spare you the details of each kilometer, but it was fun to navigate the twists and turns of Crouch End neighborhoods with over 1,000 other runners. There is always so much support along the course, and this year was no different. I loved seeing lots of young people and families outside to cheer on the runners. It was great to be recognized by many of the marshals (most of them being fellow Heathside runners) and being egged on by shouts of, “Come on, Heathside!”, thanks to my club vest (“vest” is UK-speak for singlet or sleeveless top). The highlights for me were running across Ally Pally park — although there’s that sneaky gradual uphill section partway along — and running past the house blaring “YMCA” just before the 5k mark.

I went through 5k in a comfortable 27:33, so knew I could finish under an hour. My pace wasn’t fast but it was maintainable, so I kept chugging along and reminding myself that this was a training run and there was no pressure to race. It can be hard to hold back in a race situation, as the atmosphere and other runners can have you chomping at the bit, but I was happy to run along at my own pace and smile at the crowds, other runners, and beautiful weather. It was just great to be out celebrating fitness and life in the springtime!

I finished in 56:06, probably my slowest recorded 10k race, but I am okay with that. I am glad to have done it and gained the confidence that I can still run longer distances (I know, a 10k is no marathon, but distance is relative to the runner and his/her baseline). Now I can focus on getting some speed back and building up my long runs. Great job to all runners and especially Heathsiders! The race organisation was great and the marshaling was top notch.


Baking with Hot Bread Kitchen: Chapati

Welcome to the second installment of my new series, “Baking with Hot Bread Kitchen!” You can read about my first bread adventure here.

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Baking with Hot Bread Kitchen #2: Whole Wheat Chapati

I returned to the kitchen last weekend for my second “multi-ethnic” bread-making adventure from The Hot Bread Kitchen CookbookI’d been planning to make rich and complex paratha, but my time and energy were in short supply, so I settled on the simpler chapati, a classic South Asian flatbread. I’d helped make chapati while facilitating a cooking class at work last fall; also, many of my Bengali and Indian students and co-workers make it regularly.

Chapati requires just three ingredients: whole wheat flour, boiled water, and salt. What could be easier than that? As the cookbook mentions, mixing flour with hot water cooks the flour so that the flatbreads stay tender and pliable, even the next day. I recalled that you can actually buy special “chapati flour,” which is very finely ground. I used regular whole wheat flour for mine and it worked fine, although I may try using chapati flour next time to see if it changes the bread’s texture at all.

My chapati turned out well. The recipe was so simple and the whole process took just under an hour, from initial mixing to 12 cooked flatbreads. I made them in parallel with F making chicken curry from Simply Delicious. The chapati were (was?) tender, soft, and great for scooping up chicken pieces in the curry.

I took some leftover chapati to work the next day for my Bengali co-workers to sample — they were generous in their praise and told me it tasted like the “real thing.” An Indian co-worker recommended using a little less salt next time and drizzling leftover chapati with olive oil before packing and reheating them for lunch. I’ll try that next time — and yes, there will definitely be a next time for these quick and delicious flatbreads.

Have you ever made chapati? Post your tips and tricks in the comments.

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