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Monday, 30 June 2014

Wordless Not-Wednesday: Cherries! …sweeeeeet!

Filed under: food & drink,Wordless and/or Black & White Wednesdays — ejm @ 12:45 EDT
<o>cherries !!


sweet cherries

(»»»)

Wednesday, 25 June 2014

Cherry Season = Cherries Jubilee

Filed under: dessert,food & drink,posts with recipes — ejm @ 19:47 EDT

go directly to the recipe

Not Far From the Tree summary: recipe for Cherries Jubilee; information about Not Far From the Tree and Plated Stories; (click on images for more photos and larger views)

I was reading “Cherries” on Jamie and Ilva’s blog, Plated Stories, surprised that there was no mention of Cherries Jubilee. I came back here and was amazed to see that I too had neglected to post about this ultimate way to serve cherries.

Classic cherries jubilee [...] flambeed with brandy is a great, refreshing dessert especially after a hearty meal.
 
-allrecipes.com, Classic Cherries Jubilee

cherries There’s nothing so thrilling as blue flames for dessert!

We were riding our bikes through the neighbourhood the other day and in one of the front yards, I saw the most beautiful cherry tree, laden with beautiful white and rose coloured cherries! And I suddenly wondered if I would get to pick cherries for NotFarfromtheTree this year.

I hope so!! I hope so!!! (I’m on a waiting list to be chosen for the first cherry picks of the season this Saturday…).

Pick me! Pick me!! (continue reading…)

Friday, 20 June 2014

Eleven Years? Can that be right??

Filed under: food & drink — ejm @ 11:23 EDT

summary: marking anniversaries; commenting; changes to blogging; spice rubs;

Over the past couple of days, I have been tidying broken links and came across the following:

[I]t’s finally come to pass that my time is this space is over. [...] [W]hen it’s clear that no one is listening any longer, it becomes so much harder to think about what to say.

- Kate, Kate in the Kitchen, a bittersweet good-bye

I was already feeling just a little sad and forlorn that it seems as though there are fewer readers and fewer and fewer comments here too. And then I realized that I don’t comment on others’ blogs as much as I used to either.

I blame FaceBook! It has sucked away my time on the internet, getting me to look at pictures, skim with glazed eyes over anything longer than one sentence and blindly click “like” without fully paying attention to what is there.

Then I realized. It’s not too late to make a new year’s resolution to visit favourite blogs and leave comments from time to time. So I began.

One of the blogs I visited was Jeanne’s (Cook Sister) to see that she was celebrating ten years of blogging (continue reading…)

Tuesday, 17 June 2014

Whine Bread (BBB June 2014)

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BBB: Let's Get Baking summary: recipe for Grape-cluster Wine Rolls, based on Lionel Vatinet’s Beaujolais Bread; a Bread Baking Babes project; submission for YeastSpotting and Bake Your Own Bread; (click on images to see larger views and more photos)

 
This WAS going to be on time. Really it was….

Bread Baking Babes (BBB) June 2014

Beaujolais <whine alert>But I don’t want to put sausage in my bread!!</whine alert>

When I first heard about the bread we would be making this month, I blanched. It wasn’t that it called for red wine directly in the dough. Oh wait, it is that it calls for red wine directly in the dough. I can’t get the picture of that frightening pasta we made out of my head.

But it was Tanna (my kitchen in half cups) who chose the bread. And I trust her judgment. She is passionate about bread making. We all are. But I guess maybe you already knew about that…. :lalala:

So it’s no surprise that Tanna loves Lionel Vatinet’s book, A “Passion for Bread”.

Beginning in my early teens, I discovered a passion for bread making – a passion that has continued to deepen through the years that I’ve worked at the bread oven. [...] There are so many traditions associated with dining in France, and many of them revolve around bread. For instance, the loaf is always placed at the center of the table: directly on it, never on a plate. And never upside down; this would indicate that you didn’t earn your bread. [...]

[T]he lack of [bread] has started revolutions; in the smallest amounts it has kept communities from starvation; religious miracles have sprung from it; and for most people, memories, history, and family traditions center around the table where bread is broken. [...]

I have no secrets. My goal as a baker has been to demystify baking for professional and home bakers, and to mentor as many as I can so everyone can enjoy high-quality, handcrafted breads. I workd with a few basic ingredients and let my passion lead. I still find bread making magical – the feeling of the dough in my hands, the aroma of the yeast, the rise of a few ingredients into a magnificent baked loaf. It’s mysterious and endlessly alluring.

-Lionel Vatinet, A Passion for Bread: Lessons from a Master Baker, Introduction, p. 1, 2, 12

(continue reading…)

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

go directly to the recipe

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!

image

go directly to the recipe

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…)

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