I have a couple of new babies in the fridge that I have to care for. I have a 4 weeks old sourdough starter and two 3 weeks old yogurt cultures. And also have an embryo of a vinegar mother growing in a mason jar of old wine. So lot of lives depending on me right now. And on my ability to use the excess of the production (I hate throwing out food! even if it is just a mixture of flour and water).
I have tried a couple of things. The yogurt I have transformed into labne (strained salted yogurt becomes delectable spreadable cheese), the unfed sourdough went into bread, muffins, cake, and of course these English muffins. Oh the yogurt too went in the muffins and cake with the sourdough.
My cake and regular muffins came out good (which you can see in the picture with the English muffins), but have been winging the recipe so cannot right it down quite yet. The English muffins on the other hand I measured, so that recipe I can share.
Continue reading “Sourdough English muffins” »
Posted in Almost vegan, Bread, Vegetarian
Tagged Baking, Baking and Confections, Bread, breakfast, brunch, Cooking, English muffins, Flour, Food, Home, muffin, sourdough
So I have had the honor of being selected to organize an hashcapade in Madison for “50 cities 50 hashes “. I immediately decided to organize an hashcrawl.
So I contacted some local yelpers and got an amazing response! We selected 4 very promising places in Madison that featured mouthwatering hashes on their menu and on a freezing colds Midwestern Sunday morning we set out to accomplish the feat.
First stop: Marigold Kitchen for Duck Confit Hash
Marigold Kitchen is close to the Capitol square and one of the best brunch places in town. Indeed, in a freezing cold morning where streets were virtually empty, Marigold Kitchen was teeming with life. We got in line and ordered the first hash of the day: duck confit hash.
We dug in as soon as the hash arrived and we immediately started enjoying the morning. Delicious potatoes, with tender duck confit sprinkled in and some oozy egg yolk to top and tie everything. Can still taste the melty deliciousness!
Could the next stops hold up to this amazing start?
Second stop: Graze for Corned Beef Hash
Continue reading “Hashcrawl for hashcapades” »
You have to know that rabbit is one of my favorite meats. It might be that is a typical dish from my hometown, or that, like chicken, it lends itself to be cooked in many different ways, or that it is very lean. I don’t really know. I just know that I like it.
So today a recipe with rabbit. If for any reason you don’t feel like eating rabbit, remember that, like pretty much any rabbit recipe, it can be cooked using chicken instead of rabbit.
Continue reading “Rabbit with mustard” »
And here a new recipe. An american one for burgers. Although it might be less beefy than the typical american burger. See I like to add vegetables in my burgers. I find vegetables help with keeping the meat moist and soft. And they add flavor and make the burger healthier. So I almost always add some sauteed vegetables and a bit of cheese to the burger.
Some of my favorite additions are eggplants, zucchini, onions, sun dried tomatoes, capers and on the cheese I like feta and melty stuff like muenster and mozarella. What do you like to add to your burger?
Continue reading “Mushroom burgers” »
So another cake for me. This time it is a pear and chocolate cake inspired by this recipe here. And I am using again hot cereal. I like the texture that the hot cereal (which basically are grain grits) bring to the table: it just gives the cake an added crunch that gives the cake more character and makes it more interesting.
Continue reading “Torta di cioccolato e pere” »