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

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

Garlic Bread – with lots and lots of garlic (BBB April 2011)

BBB: Let's Get Baking summary: recipe for Dan’s Garlic Bread with lots and lots of garlic; information about Bread Baking Babes and YeastSpotting; more magnetic poetry for spring: RePoWriMo; today’s poem; (click on image(s) to see larger view and more photos)

Bread Baking Babes (BBB) April 2011

Dan's Garlic Bread(bbb) Remember when I said last month that the Babes seem harmless? Well, now I’m not so sure. The gloves are off and they’re getting serious.

…something wicked this way comes.

This month we BBBabes are making Garlic bread. That’s right: Garlic. With a capital G. This is not just a couple of cloves. The recipe calls for 3 heads of garlic.

3 heads!!

My first thought was “mmmmm… garlic bread”.

My second thought was “must get parsley”.

My next thought was “parsley, smarsley… just give me some of that garlic bread”.

Continue reading Garlic Bread – with lots and lots of garlic (BBB April 2011)

Should I bother with rich snippets?

summary: rich snippets for google recipes; more magnetic poetry for spring: RePoWriMo; today’s poem; apple pie recipes; (click on image for larger view)

Katie (Thyme for Cooking) is the most recent food blogger I’ve noticed who has commented on the new Google Recipe View. And after I had drooled over Katie’s Pan Fried Salmon with Lemon and Capers in the same post, I decided to look a little more closely at rich snippets and Google’s Recipe View.

Google Help Screenshot I can’t speak. Are they kidding? What on earth is Google thinking?!

In late February, Google announced proudly that they had introduced “Recipe View, a new way of finding recipes when searching on Google“. Allegedly, Recipe View enables people to filter web search results to show only recipes, as well as restricting the results based on ingredients, cooking time, calorie preferences, recipe ratings, etc. etc.

A search based on ingredients makes sense. But recipe ratings? Calorie preferences? Do we really need to be spoon-fed this way?

Google’s search engine gives vast advantage to the largest recipe websites with the resources to input all this metadata, and particularly those who home in on “quick and easy” and low calorie dishes (which, by the way, doesn’t mean the recipes are actually healthy). In so doing, Google unwittingly -- but damagingly -- promotes a cooking culture focused on speed and diets.

Take, for instance, a recent search for “cassoulet.” The top search result is a recipe from Epicurious, one of the larger and better sites. But if you refine by time, your choices are “less than 15 min,” “less than 30 min,” or “less than 60 min.” There is no option for more than 60 minutes. In truth, a classic cassoulet takes at least 4 hours to make, if not several days (the Epicurious recipe takes 4 hours and 30 minutes; yet there in the results are recipes under each of these three time classes.

– Amanda Hesser, food52 – “UPDATE: Google’s New Recipe Search”, March 31, 2011

But I then thought about it a little. I’m an HTML coding freak and I decided that I could probably chip away gradually at the recipes I’ve already put online. How hard could it be? Continue reading Should I bother with rich snippets?

We make the best coffee!

summary: a manual crank burr grinder does make a difference; how much tamping is necessary; more magnetic poetry for spring: RePoWriMo; today’s poem; (click on image for larger view)

Zassenhaus grinder When I say “we”, of course I mean “Vesuviana” and “Zassenhaus” make the best coffee….

We used to think that grinding the coffee with a regular old electric grinder was fine. But a couple of months ago, we suddenly decided that we HAD to have a hand crank coffee grinder. T did a little research and chose a lovely wooden Zassenhaus grinder. Yes, it says it’s a Kornmühle (grain and seed grinder) but it’s fine for coffee beans.

And the reason it’s so much better than the electric grinder? Instead of grinding the beans with a whirring smooth blade, it uses a conical burr grinding device:

The original Zassenhaus conical burr grinder, machined from high grade tool steel and hardened, guarantees to produce a proper grind and to maintain their optimum cutting edges.

– Zassenhaus 25-year guarantee on the grinding mechanism, Hand-Kornmühle natur

And the resulting coffee is even more stellar than before. We really didn’t think it was possible for it to get any better. Continue reading We make the best coffee!

what to do with left over kale chips

summary: kale quiche; more magnetic poetry for spring: RePoWriMo; today’s poem; (click on image for larger view)

quiche The kale chips were novel. But once the novelty wore off, we were very quickly tired of them on their own. They were just a little too much like vegetables.

Don’t get me wrong. I love vegetables! But in their place.

We used the left-overs in a quiche, along with some caramelized onions and mozzarella cheese. Now THAT’S the right place for kale!

Of course, you do realize that this flurry of posting activity is only so I can continue to play with our Magnetic Poetry box. Continue reading what to do with left over kale chips

kale chips

summary: kale chips; magnetic poetry for spring: RePoWriMo; today’s poem; (click on image for larger view)

collard greens Where was it that we first saw (or heard) someone say that kale chips are the new potato chips? Apparently, once you’ve had kale chips, you’ll choose them before potato chips (or “crisps”, if you prefer).

And not so long ago, we came across this notion again on Shauna’s (Gluten Free Girl) site:

These kale chips have a strange, mesmerizing texture. Want to know what it is? Potato chips. When you cook them just long enough, before they brown and taste bitter, the leaves shatter between your teeth. […] For a moment, you might think you are eating potato chips. […]These days, I prefer this to potato chips, any time.

– Shauna, ‘baked kale chips’,

We decided we had to try kale chips! Continue reading kale chips