It’s off to work we go…
Oh, but before we go, I just wanted to let you know that I’m so thankful for all your votes and awesome comments. It because of them I’m able to keep going, love ya!
Like I said, because of *you* I find myself writing this 6th post in the Project Food Blog challenge.
At first I couldn’t decide in what direction to take this post. Then, I had an aha! moment. I decided I wanted you to get to know me a little better, and that’s why I’m taking you to work. Don’t worry I won’t make you code… unless you want too?
As you can see from the pictures in the film strips above, my drive is actually quite scenic (aside from the gloomy weather). I drive above Lake Elsinore through Cleveland National Forest over Ortega Hwy (This road has more curves than Marilyn Monroe!), a two lane road which then drops me off in San Juan Capistrano. After a quick ride on Interstate 5 and toll road 73 we arrive in beautiful Aliso Viejo, CA.
We work for a few hours and sooner than you think it’s lunch time! I wanted this to be a special lunch so I brought my picnic backpack.
Everything I packed in the very cool Project Food Blog Road Trip Cooler I recieved from Foodbuzz arrived in perfect condition!
The Cubanita in me, decided to make a traditional Cuban sandwich, mariquitas (fried plantains), and a virgin mojito. The crazy daydreamer went for the chocolate cupcake with salted caramel buttercream for dessert. Talk about split personalities!
After dessert and a little clean-up, we made our usual Starbucks run, and went back to work for a few more hours until it was quittn’ time. If you ask me I couldn’t have asked for a better Friday!
Now for a little behind the scenes…
I was sooo proud of myself for making my sandwich bread from scratch!
The roasted pork or lechon asado I made the night before, was amazing!
Mariquitas, are super easy to make and are a great alternative to potato chips.
This is how you properly build a Cuban Sandwich according to The Three Guys from Miami. I took their word for it, and it didn’t disappoint! I had to get a little creative when it was time to press the sandwich, as you can see.
The chocolate cupcakes with salted caramel buttercream didn’t do too bad either… The salt in the buttercream was a very special gift from this awesome foodie I met last February in NYC.
Once everything was made and ready to go, it was time to pack. Luckily everything fit in the cooler perfectly!
adapted from Professional Baking Fifth Edition by Wayne Gisslen
7.5 ounces water
.25 ounces active dry yeast
12 ounces bread flour
.25 ounces salt
.05 ounces granulated sugar
Measure our 1/4 cup of water out of the 7.5 ounces and warm up to 105 degrees F. Dissolve yeast in the water and let it sit for 5 minutes to activate.
In the bowl of a stand mixer whisk together remaining ingredients, then activated yeast.
With the dough hook attachment mix on 1st speed for 12 minutes.
Cover bowl with plastic wrap and let it rest in a warm place for 1 hour.
Divide dough in half and roll out into two long rolls. Score the tops of the rolls with a baking blade or knife.
Place rolls on a sheet tray covered with a silicone mat or parchment paper sprinkled with corn meal.
Allow rolls to proof for at least 2 hours.
Preheat oven to 400 degrees F and bake for 15-20 minutes or, until the tops are a light golden brown.