I can be a very chaotic person, especially when it comes to recipe developing. I usually have an idea in my head and start cooking or baking. Sometimes I write the recipe into on of my notebooks. Sometimes I do that later, after the dish is cooked. Most of the time I don’t feel comfortable with this method and so I write the ingredients and instruction notes on a piece of paper. I leave them in the kitchen or on my desk. When I have time to write my post, I transfer my notes to the computer and put everything together.
A couple of days ago I wanted to write a post about a black bean and eggplant stew I had made and about some pistachio herb breadsticks that I baked to accompany the stew. I had written everything on the aforementioned square piece of paper, which I thought I had put on my desk. I had a very stressful week and during that week I might have cleaned my desk. Or I might not. To be honest, I don’t really remember as most of my time was divided between working and sleeping. And now the notes are gone. Apart from a failed attempt at recipe developing (which also happened to me this week) this is the most frustrating thing that can happen. I remember that the stew was made with a couple of cups black beans, a large eggplant, diced onion and fennel, garlic, canned tomatoes, a cup of beer and several cups of broth, smoked paprika, oregano, and cumin and that I cooked it for an hour. It came out very good and therefore I wanted to share it with you. And now I can’t.
But! I still have pictures! And I do remember the recipe for the breadsticks as it is based on a standard ratio for breads. The sticks are easy to make and quite addictive. Just make sure to keep an eye on the oven as they burn quickly.
Pistachio-Herb Breadsticks (makes about 12-13)
250 g (2 cups) all-purpose flour
1 teaspoon instant yeast
150 ml (2/3 cup) water
30 ml (2 tablespoons) good quality olive oil
5 g (1 teaspoon) salt
1 teaspoon Herbes de Provence
60 g (1/2 cup) shelled roasted and salted pistachios
Combine flour, yeast, water, oil, salt, and herbs in a bowl. Mix well and knead the dough for ten minutes or until firm and elastic. Cover bowl and let rise in a warm place until doubled in size (about 60 minutes).
Knead in pistachios and roll dough into a rectangle. (Lightly flour your working space.)
Preheat oven to 200°C (400°F).
At this point I should tell you how large that rectangle should be. But I can’t because I lost my notes. The only thing I remember is that my breadsticks were about 35 cm (14 inch) long and about 1 cm (1/2 inch) thick. Cut the dough into 12-13 strips and roll them out a bit. Place half of your breadsticks on a baking sheet and bake for 8-10, maybe 12 minutes. Make sure to check back on them often! Repeat with the remaining breadsticks.