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Baking: Sweet and Savory | Monday, 3rd period

"Welcome back," Hannibal said to his students. "I hope you're all ready to return to baking. Our lesson for today is twofold. First, not all baking needs to happen in an oven." He gestured to the large, flat stove in front of him. "Any cooking that does not involve liquid or direct flame is technically baking. And second, not all bread requires yeast or is a quick bread."

He smiled. "I don't know if any of you celebrate the current holiday, but it provided a bit of inspiration at least. There are a number of variations on flat bread around the world; I've selected several of them here, but please feel free to explore your own. Often, these breads are eaten with other foods - whether as filling, topping, or using the bread as utensil."

He showed them the examples he had. "You may choose to make any of these, or another you're familiar with. And you may also, naturally, eat mine as you work. Anyone who would like to try injera, I've the fermented teff and water ready to go. Any questions?"

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...Flatly! But not like the dancer.

Wish Hannibal a Happy Passover, even. IDK.

Hannibal is starting you off with a few recipes:
Flour tortillas (http://www.food.com/recipe/flour-tortilla-recipe-204109)
Chapati (http://allrecipes.com/Recipe/Indian-Chapati-Bread/Detail.aspx?evt19=1&referringHubId=345)
Injera (http://www.food.com/recipe/authentic-injera-aka-ethiopian-flat-bread-96980)
Matzah (http://allrecipes.com/recipe/matzah/)
French (http://www.chef-in-training.com/2015/02/best-crepe-recipe/)- and Japanese (http://www.littlejapanmama.com/2011/10/japanese-street-crepes-recipe-harajuku.html)- style crepes

He's made some of all the above breads, if you want to know what they should look and taste like.

In addition, there are:
Guacamole (http://www.amateurgourmet.com/2011/05/how_to_make_authentic_guacamole.html) to go with the tortillas
Lauki raita (http://www.padhuskitchen.com/2013/02/lauki-raita-bottle-gourd-dudhi-raita.html) for the chapati
Tsebhi sga (http://africancuisines.com/recipe/eritrean-ethiopian-beef-stew-tsebhi-sga-key-wet/) for the injera
Pistachio and dried fruit haroset (http://www.bonappetit.com/recipe/pistachio-and-dried-fruit-haroset) for the matzah

And several types of crepe:
Crepes with honeyed oranges (http://www.gourmettraveller.com.au/recipes/recipe-search/fast-food/2007/10/crepes-with-honeyed-oranges/)
Crepes with brie and caramelized onions (http://iledefrancecheese.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=319&Itemid=56)
Chocolate raspberry crepes (http://www.world-of-crepes.com/chocolate-raspberry-crepes.html)
Crepes with prosciutto, fig preserves, and gorgonzola (http://www.world-of-crepes.com/crepe-recipe-prosciutto-figs.html)

He's here!

Once he pings in!

OMG I'M SO FREAKING HUNGRY NOW WHY DO I ALWAYS DO THIS TO MYSELF??

Edited 2015-04-06 03:51 (UTC)

Kathy Li

Sparkle

Ooo, flat things! Tasty flat things! Flat things that were way better than the booze and hot dogs Sparkle had been living on all weekend, because there was a method to camping that mostly involved regret.

So, here he was, giving the matzah a try before looking thoughtfully toward the recipes for crepes. Hm.

"Ohmygod brie."

Sparkle had found his happy place. It might be a while before he surfaces from over here to get back to his measuring and mixing.

.... Whelp. I guess I'm walking to the place that does fancy crepes for lunch today.

Cosette Fauchelevent

Was it cheating if Cosette tried to make crepes? Not really, because she was trying her hand at the Japanese-style crepes, and she'd never tried to make them before anyway.

To tell the truth it might be a little too fiddly for her to want to make a regular habit of it, but maybe every now and then?

"Did you have a good weekend?" Hannibal asked.

Hannibal chuckled. "You like brie?"

OMG I hate you. *whimper* My mom was JUST AT the place that does crepes and is coming by here later, and would not get me any. :(

I'm currently calculating the hassle and time to get there on lunch. IDK. *sigh*

Both of you are just making me crave pannenkoeken. But that's me most days.

I would accept those, too!

I really need to have Hannibal teach more music and art and first aid and things. :P

Emma Swan

"What do you think of this style?" Hannibal asked.

"Not too bad," Sparkle replied, offering Hannibal a little smile. "Went on the camping trip. I needed some fresh air and time spent not around this place and away from people. So... I spent time around a bunch of bugs, instead. How was yours?"

Edited 2015-04-06 21:51 (UTC)

"As of, like, today? Yeah, I so like brie," Sparkle declared. "It's one of those things on the list of things I haven't really tried before. But this is good."

Brie wasn't exactly anywhere remotely within the budget, while Sparkle was growing up. And he'd had more important things to pocket than fancy French cheese.

"A relaxing time at home," Hannibal said. "Although I'm thinking I simply must find more work here. Perhaps hang out a literal shingle."

Sparkle tilted his head a little at that.

"You mean, like, start a practice here? That sort of thing?"

It wasn't like he'd be lacking for people who were screwed up enough in the head to supply him with a constant source of clientele.

"Yes." Hannibal nodded. "I added an office when I renovated that house, but I haven't used it yet."

Well, not for therapy.

"Huh. Yeah, it'd suck to have that just gathering dust if you're starting to get twitchy for more to do," Sparkle noted, frowning thoughtfully. "And, shit, the island needs a psychiatrist around more than usual at least three times a year."

Almost like clockwork, really.

Maybe now he'd try for it, if he had the opportunity!

"I'm fond of it. It can also be wrapped in pastry dough and baked, and it goes nicely with a number of meats, vegetables, and fruits."

"Fruit, huh? I've heard of people, like, baking it with apples or pears, maybe I'll have to try that," Sparkle mused. "Get all the good cooking in before it's back to Toronto."

"You talk as though the good cooking isn't a phone call away." Hannibal squeezed Sparkle's shoulder. "Let me know, and I'll send you some."

Sparkle grinned and kind of ducked his head a little, at that.

"We all take turns cooking, in the home," he noted. "So, like, I know we'll eat good at least once every few days. Depends how many kids Lewis has at the time. But god, I'll miss cooking like this so much I might even end up taking you up on that offer. Think it'd travel okay to Toronto?"

"It wouldn't be as good as fresh, but there are ways." Hannibal smiled. "And I'm happy to send recipes and ingredients, too."

"I'd appreciate that," Sparkle decided. "Hell, I'm sure the other kids in the home would, too. Or most of them, anyway."

Some people just continued to suck. Meh. That was how it was.

"You'll have to let me know what you'd like to make," Hannibal said. "I'm happy to help, and I imagine it would be a help to Lewis as well."

Sparkle nodded his agreement.

"Yeah. And sometimes he can use all the help he can get. Depends on a lot of things, really."

Like what neighbourhood they were in. And how shitty the kids in the home were at any given time.

"You'll let me know, then." Hannibal nodded at the food. "For now, enjoy. And don't forget to cook your own."

Sparkle gave a little laugh, and then nodded and fired off a little salute.

"On it. If I learn how to make these things now, it'll be easier for me to do later, when you're not right there to tell me if I'm screwing something up, anyway."

"True. Not that I expect you to, but if you were perfect you wouldn't need a class." Hannibal smiled back.

"Interesting," Cosette said, "though I confess I haven't much experience with the French style. Either way, you've got to be careful making sure the batter isn't too thick or too thin, haven't you?"

"There is an art to it," Hannibal agreed. "Fortunately, so long as it's uniform, they are fairly forgiving."

"There are some foods that would benefit from their example," Cosette said lightly.

People, too, but she was too nice to add that part.

"Yes, but those are the challenge," Hannibal said, grinning. "It can be much more fun to learn to work with less flexible ingredients."

Food or people ~~or people food~~.

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Baking: Sweet and Savory | Monday, 3rd period

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