zeal

Though I've missed a couple, I'm ready for another edition of Novel Food!

I have to admit, this book took a bit to get into it, but once Botille started telling her story, I couldn't stop reading the Passion of Dolssa. And then the food references started and I was completely hooked (especially the feast starting on page 264).

This story takes place in between the Crusades and the Spanish Inquisition, and gives us a glimpse into how the Inquisition worked by featuring a young mystic who has declared that Jesus is her one and only love, which has the clergy suspicious and ready to pounce.

Dolssa, the young woman in question, manages to escape, and finds herself rescued by Botille and her sisters. These three young women own a tavern in a seaside town in southern France (Provensa) and the oldest sister reluctantly agrees to hide the runaway. After a couple of miraculous things happen, though, all three sisters decide their loyalty to Dolssa is well deserved, though it is getting harder to keep her hidden. This does bring the clergy to their small town and Dolssa is no longer safe. Botille is now left with an important decision: how do they keep the town safe from the inquisitors?

There were two food items that really called my name, but the onions (Botille is famous for her onions) lost because I've made a couple of baked onion recipes before, but I've never made fogasa before and knew I needed to try.

from Cook's Illustrated

1/4 c white whole wheat flour (King Arthur)
3 c AP flour (King Arthur)
salt
1 t instant yeast
1 1/2 c water
cornmeal
1/4 c olive oil
1 T chopped fresh rosemary
2 t coarse sea salt

Day One
1. Mix flours, 1 1/2 t salt and yeast in a mixer bowl. Using the dough hook, add water and knead until a dough forms, about 5 to 7 minutes. Transfer to an oiled bowl and cover with plastic wrap. Let rise 30 minutes.
2. Holding dough with your fingertips, fold the dough over to the center. Turn the bowl 45 degrees, then fold again. Do this a total of 8 folds. Let rest 30 minutes.
3. Repeat step 2.
4. Repeat step 2.
5. Repeat step 2.
6. Cover tightly and let rise in the fridge overnight (up to 48 hours).

Day Two
1. On a lightly floured counter, gently stretch the dough into an 8 in round (do not deflate) and divide in half. Gently fold each dough portion into a triangle that has 5 in sides. Place on a floured sheet, cover loosely and let rest until no longer cool to the touch (30 minutes to an hour).
2. Place a baking stone in the oven and preheat to 450 degrees. Line two upside-down baking sheets with parchment paper and cover with cornmeal.
3. Roll one portion of dough into a triangle with a 10 in base and 8 in sides. Transfer to a baking sheet. Using a pizza cutter, make a 6 in cut down the center, through the dough to the sheet, leaving 1 1/2 in on either end. Make three 2 to 3 in cuts along each side of the center cut.
4. Gently stretch the dough to expand the leaf size to 10 by 12 in. Cover loosely and let rest at room temp for 30 minutes. Twenty minutes after shaping the first loaf, repeat with the second portion of dough.
5. Brush top and sides with 2 t oil. Sprinkle evenly with 1 1/2 t rosemary and 1 t coarse salt. Transfer to the hot baking stone and bake 18 to 22 minutes, until it is golden brown. Let rest 15 minutes before serving. Repeat with second loaf.

My notes: I didn't follow the triangle-shaping instructions very well, so one of my portions of dough ended up rectangular (so I made a ladder shape with that one). The other I just folded my cut circle in half and it worked just fine. Don't be afraid to stretch before baking, else you won't end up with everything getting nice and crusty!

These taste best the day they're made, so have a party!

Book recommendation: the Passion of Dolssa by Julie Berry
Recipe recommendation: Fougasse


I need to end with this quote, as I love it:
[Na Pieret] leaned against me once more. "Some people pray for the sick," she said, "while others bring them dinner."
"And some, my dear Na Pieret," [Botille] said, "do both." (p 231)