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Saturday, 14 June 2014

Stir-fried Radishes and Swiss chard (WHB #437)

Filed under: food & drink,posts with recipes,RePoWriMo,WHB — ejm @ 18:49 EDT

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weekend herb blogging - © kalyns kitchensummary: stir-fried greens with radishes; magnetic poetry for spring: magnetic poetry; today’s poem; information on radishes and radish greens and WHB; (click on images for larger views and more photos)

Weekend Herb Blogging (WHB)#437
Radish (Raphanus sativus)

I can’t believe I forgot about Magnetic Poetry!

Swiss Chard I love this time of year! We were riding our bikes to meet my sisters and our niece for a picnic and blundered onto one of the weekly neighbourhood farmers’ markets. One of the tables was covered in the most beautiful radishes. Naturally, I got some. They’d be perfect with our picnic!

And indeed, they were. But we didn’t finish all the radishes and there were all those greens!

When we got home, it was time to make dinner. We already had some Swiss chard in the fridge that I had planned to stir-fry, so I decided to add the radish greens as well. And at the last minute, I remembered another one of my sister’s stir-fried radishes! She based them on a recipe in the magazine “Cooking Light”. She generally doesn’t follow recipes to the letter, but as I recall, the dish was very close to the original. (continue reading…)

Thursday, 12 June 2014

Got Kecap Manis? Make Nasi Goreng!


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summary: recipe for Nasi Goreng, based on a recipe in SAVEUR No. 150; kecap manis and shrimp paste; (click on images to see more photos and larger views)

Bookmarked Recipes - last Sunday of the MonthBookmarked Recipes #35: Nasi Goreng

nasi goreng T is sick of hearing me grouse about SAVEUR magazine’s shorter and shorter articles. Of course, I expected it of January’s SAVEUR 100, No. 162. But I didn’t expect it of the recent Special Issue “A Day of Cooking” No. 165.

Normally I read each magazine cover to cover. But with No. 165, I just can’t do it. I’ve skimmed through almost all of the single paragraph entries, stopping momentarily to scoff at Pete Wells’ entry (remember his cheese sandwich diatribe?) Well, Pete, just as you didn’t really care to hear about bloggers’ cheese sandwiches, I really don’t care whether or not and why you add marmalade or jam to your breakfast oatmeal….

My go-to breakfast is steel-cut oatmeal. I think it will magically eat up and spit out all the cholesterol I ingest every night. I make it with lowfat buttermilk. When I don’t have buttermilk I use yogurt, but it makes me angry with myself. I add marmalade or jam if I’m feeling like the world owes me something.

- Pete Wells, SAVEUR Magazine No. 165, Special Issue: A Day of Cooking, May 2014

But silly me. I’m getting distracted from what we had for breakfast the other day. Naturally, everything is about me, me, me, so while what various people featured in SAVEUR Magazine had for breakfast might be dull as dishwater, what WE had for breakfast is entirely fascinating. :lalala: (continue reading…)

Sunday, 8 June 2014

Yay! Lawn Sale Season Has Begun

Filed under: food & drink — ejm @ 13:24 EDT

summary: new tea cup; spring at last; (click on image(s) for larger views and more photos)

teacup A while back, I was droning on about how much I adore our spider tea cup. But I’m always just a little nervous to use it as an every day cup. So, when I saw this cup for sale at the annual outdoor sale at one of the local churches, I had to get it.

It has everything I love. Except the colour… I admit that I’m not wild about the colour. But the bird of paradise and all the six-legged crawling and flying creatures in the design definitely trump the colour. (continue reading…)

Saturday, 17 May 2014

ISO Remedial Reading Course – Wild Rice and Onion Bread (BBB May 2014)

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BBB: Let's Get Baking summary: recipe for Wild Rice and Onion Bread, based on a recips in Artisan Breads Every Day by Peter Reinhart; a Bread Baking Babes project; submission for YeastSpotting, Bake Your Own Bread and Twelve Loaves; (click on images to see larger views and more photos)

Bread Baking Babes (BBB) May 2014 – Wild Rice and Onion Bread

Here I am at last, only a day late. One of these days I might learn to read ahead….

Wild Rice and Onion Bread I confess that I had to put on a brave face when I saw that this month’s recipe was based on one by Peter Reinhart. I don’t know why I have taken such a dislike to the man’s writing. Maybe it was all his crusading talk in the first book of his that I read when I was first getting serious about baking bread.

I KNOW that many people swear by his recipes …errrmm, sorry… formulae. But there’s just something about his insistence that … no, stop me now. I’ve already ranted about Reinhart at length before: I’ll never be a BBB at this rate! (when I didn’t make the Poilane’s Miche that the truly intrepid BBBabes did).

But really, allow me just one more snide remark after reading the following…

I wanted to call one of my recent books The Bread Revolution, but that sounded too militant (“After all, what are they revolting against!” one editor asked me). We tried Bread Renaissance, but I thought that sounded too elitist [...] we came up with Crust and Crumb: Master Formulas for Serious Bread Bakers [...] It allowed me to pursue what I think of as my personal teaching mission: synthesizing information and reformulating it into usable knowledge for current times. The “master formula” concept helped home bakers, and even some professional ones, take a step away from recipe dependence toward thinking like a baker. this means thinking formulaically and structurally and then baking by an elusive quality called feel, not just blindly following a recipe without knowing the reasons behind certain steps.

-Peter Reinhart, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread (2011), p. 2

Oh yes, “Crust and Crumb: Master Formulas for Serious Bread Bakers” doesn’t sound elitist at all! *cough*

Still, the man does have a huge following and there has to be a reason, doesn’t there? Maybe this Wild Rice and Onion Bread will convert me. Maybe I too can become a serious bread baker. :lalala:

(continue reading…)

Tuesday, 6 May 2014

Je vais pleurer!

Filed under: cookbooks, etc.,food & drink,main course — ejm @ 18:40 EDT

summary: SAVEUR comes through again! Clay Pot Chicken with white wine and mushrooms based on a recipe from Le Veau d’Or in NYC; exclusive dinners with my dad;

Chicken en Cocotte "Bonne Femme" I could hardly breathe because of the deliciousness wafting up from the kitchen.

And then it just got better and better!

Yes, indeed, just as I was beginning to wonder if I was going to bother renewing my subscription to SAVEUR magazine (I’m still chafing a little at what happened in December), we noticed this recipe in SAVEUR No. 92 from April 2006. It turns out there’s a good reason to keep back issues of SAVEUR in the bathroom…. (continue reading…)

Sunday, 20 April 2014

Happy Easter!

Filed under: food & drink — ejm @ 11:03 EDT

summary: Happy Easter! Colouring eggs naturally; alternatives to eggs

In the past, I have had a little difficulty dying eggs naturally (having tried beets, black beans, turmeric, coffee, tea…), so I love that these eggs come in beautiful colours direct from the chicken. No fuss, no muss!

Free-Range Eggs from Little Valley CSA Farm, Grey County, Ontario

Little Valley CSA Farm | Free-Range Eggs

Kirsten (Comfortably Domestic) has been much more successful with her natural dyes though. Do take a look at her beautiful Easter eggs that have been coloured with Natural Easter Egg Dyes.

With Easter so late this year, I had hoped to be posting a photo of our forsythia is full bloom. But with the crazy winter we had, it was not be. I’m happy to report that all the snow appears to be gone though and there are the tiniest little buds just starting to appear on the forsythia. Maybe spring really has sprung at last!

:-) O :-) Happy Easter! O :-) O

(continue reading…)

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