Last week I made my first biscuits ever. It was easier that I imagined and they turned out way better that I expected.
I followed the recipe in Micheal Ruhlman’s Ratio. And his procedure. The recipe is more of a ratio thingy, but the procedure was what sold me.
Continue reading “Goat milk yogurt and thyme biscuits” »
Lately, I have decided that there is no reason why I shouldn’t have some great bread rolls always at hand. After all I can just prepare them and freeze them and they will be ready to eat whenever I want. Ant that is precisely what I did.
So I made corn mini baguettes, sun died tomatoes packets, rye and caraway seed rolls, chickpea pitas,
mixed seeds rolls (flax, sunflower and pumpkin),
olive spirals, Continue reading “Homemade bread rolls” »
Posted in Bread, Home-made, Vegan, Vegetarian
Tagged Bread, chickpeas, corn flour, milk, olives, pita, raisin, rolls, rye, sun dried tomatoes, sunflower
This post is long overdue. Last month chef Nancy Silverton of Mozza Mia and founder of LaBrea Bakery came to Minneapolis to present her book at Macy’s. I was fortunate enough to get a chance to see her in action during the demo, but also to meet her for a quick interview.
We talked about baking bread, and pizza and of her current passion for focaccia di Recco. We chatted about Italy and she told me that the secret to great bread baking is having your own natural yeast. She also told me that natural yeast is much more hardy than you would think and has re-awaken the interest for making my own yeast. As for her creations
Continue reading “Meeting Nancy Silverton and her beet salad” »
And it is time once again for the secret recipe club. This time I was assigned to Evelyne’s blog: Cheap Ethnic Eatz. She has a pretty neat concept: she pulishes easy recipe from around the world so that all of us can introduce some variety in our menus.
I peeked around her website and I saw plenty of nice recipe, and she is part of so many great groups and culinary challenges that there is hardly a scarcity of creative recipes! But then I saw this recipe for Simit and I knew that is what I wanted to make. They looked so delicious! And I am going to Turkey this summer, so they really were calling my name!
Oh and I have an important announcement to make: I finally did it! I defended my PhD and from now on you can all me Dr.!
Continue reading “#SRC: simit” »
So tonight I participated in the awesome MMD on-line cook-off by Mary Makes Dinner. I competed with Mary and Amy of What Jew Wanna Eat to create a recipe using 3 surprise ingredients. We got the ingredients by mail and opened them up for the challenge and then we got 40 minutes to cook.
The ingredients were: canned pineapple, fennel seeds and dried chipotle peppers. So I thought and I though (actually I only thought and not even that much or that well because 40 minutes go really fast!) and I decided to use red cabbage. I thought it would go well with the sweetness of the pineapple and I played the rest by hear.
I started by rendering the fat of some diced bacon and then I added sliced red cabbage, turnip for bitterness, pineapple for sweetness and the fennel seed for some . Then I cooked the split chipotles with some blood orange juice to get some acidity and smokiness.
Of course, time ran out fast and I ended up with a pretty mono-color purple dish. It was tasty, but not particularly pretty. 5 minutes too late it hit me: blend it into a soup and add croutons to it! And so version 2 of the dish was born.
Now for the video of the competition and to vote my recipe and give me chance of winning a cool book and a gift card you can go here.
And for the recipe, read on!
Continue reading “Braised red cabbage (soup) with pineapple and turnip, and a blood orange chipotle reduction” »