Author Archives: ejm

About ejm

I am a freelance musician in Toronto, Ontario, Canada. What I really love is good food, books, movies, gardening (even though I have a black thumb) and bicycle travel. My foodblog is at http://etherwork.net/blog/- adventures in food and drink, recipes, disasters, triumphs....

Delving into the Archives… baked ricotta (bookmarked)

summary: delving into the archives; baked ricotta from April 2013(!); cool weather at last; information about Bookmarked Recipes;

Bookmarked Recipes - every MondayBookmarked Recipes

This morning it’s raining and chilly – too chilly to sit out on the front porch to have coffee. At last the horrible humidity and extreme heat of summer has finally shifted. As chilly as it is, it’s not quite time to turn the furnace on. I really don’t mind having to wear a sweater inside. The weather is perfect.

I was looking through the photo folders and came across this beautiful dinner. According to the date stamp, it was taken way back in April 2013.

Baked Ricotta

I know this was at our house; I recognize the dishes and the oven mitts. Yet I have NO recollection of it. How can that be?

It looks fabulous! (continue reading )

Buns – Hot, Cross (BBB September 2018)

go directly to the recipe

BBB September 2018 summary: recipe for Filipino Spanish Bread Rolls; making substitutions; hazards of being an expert; Sourdough September; planning ahead; late again; information about Bread Baking Babes; why is it still so hot and humid?

Bread Baking Babes (BBB): Filipino Spanish Bread Rolls

There is nothing wrong with fresh or dried yeast (though please check dried yeast labels for artificial additives) but research has shown that sourdough has the following advantages: […] [Y]easts ferment more slowly, allowing time for beneficial bacteria (lactobacilli, AKA lactic acid bacteria or LAB) to develop. – sustainweb.org | Is sourdough better than ‘normal’ yeast?

BBB Spanish Bread Rolls

Here I am at last. Just one day late for September’s BBB baking party….

This month, Aparna (My Diverse Kitchen) chose Filipino Spanish Bread Rolls. Her rolls looked gorgeous. And I suspect that if I had actually followed the recipe, my rolls might have looked pretty darn gorgeous too.

Not that the rolls I made don’t look good. But they were not at all the soft fluffy bread that a Filipina would like to have with afternoon coffee….

Spanish Bread is a popular ‘merienda’ or afternoon snack in the Philippines. It has nothing to do with the Spanish bread of Spain (Pan de Horno) except maybe that they share the same form (rolled) but the Filipino version of Spanish bread has a sweet buttery filling in it!
 
– Bebs, Foxy Folksy | Filipino Spanish Bread Recipe
The Spanish Bread has been around for as long as anyone can remember, but no one can seem to fully explain how it managed to get its name. […] Whether or not this bread has an identity crisis, it doesn’t change to fact that this bread is practically part of the Filipino culture already. […] The best kind is light and fluffy, with just the right amount of butter and sugar inside. Sprinkling more sugar on the rolls adds a light sweetness, if you’re up for some finger-licking after. […] [T]he traditional filling for these breads are melted butter and sugar […] The best way to eat these is warm. With or without coffee.
 
– Clarisse Panuelos, The Tummy Train | Sometimes I wonder about Spanish Bread

(continue reading )