Staying at Home: Isolation Baking and Orange Spiced Butter

Jamie Schler's orange butter with biscuitssummary: the inimitable Jamie Schler has another cookbook out: “Isolation Baking”; still staying at home; baking powder biscuits; delving into the archives: orange spiced butter from “Orange Appeal”;

I really want everyone – everyone – to download and have a copy of my e-cookbook. A small donation to the hotel will be more than appreciated, but don’t worry at all if you can’t… a nice review on Apple Books will be loved as much. And make my recipes!
 
– Jamie Schler, Twitter, 29 April 2020

How cool is this? Thank you, Jamie!!


Isolation Baking by Jamie Schler
Isolation Baking: Recipes from my (post)confinement kitchen
by Jamie Schler
The book is now available to download (free!!) from Apple Books:
https://books.apple.com/us/book/id1510568637

Inside Isolation Baking, there are beautiful photos and recipes galore to make during this extended time of Staying At Home. We already know that Jamie’s cookbook Orange Appeal is wonderful – there are a number of keeper recipes in it in case you don’t have your copy yet. In fact, you neeeeeeeed to get it, even if it’s just for the orange spiced butter in the Orange Appeal recipe for Orange Cardamom Scones with Honey-Orange Spiced Butter on pages 110-112! (continue reading )

staying at home: corn chapatis and meat korma

summary: meat korma, puffing corn chapatis (based on our recipe for corn tortillas); staying at home gives more time for experimenting in the kitchen; getting inspiration by re-reading back-issues of SAVEUR Magazine;

They puffed!! They puffed!!!

meat korma, rapini saag, beet salad, and corn chapati

In no particular order, T has been gradually re-reading our back issues of SAVEUR magazine. As he read SAVEUR No.102 (May 2007), “Stars of India: Indian Classics” by Margo True (with the most beautiful photos taken by the inimitable Penny de los Santos), he noticed a photo of goat curry swimming in oil.

India is teeming with cuisines and subcuisines, yet those of us in North America mainly know only two of them: rustic village cooking from the Punjab and the extravagant court cuisine of the Moghul emperors, both from the northern part of the country. […] In 1913, more than 30 years before Moti Mahal introduced tandoori food to Delhi, a Muslim cook named Haji Karimuddin set up a food stall called Karim’s near the Jama Masjid, the largest mosque in India. His ancestors supposedly cooked for the entire line of Moghul emperors, starting in the 16th century, and Karimuddin served the kind of delicate Indo-Persian cooking that epitomized that court’s cuisine. […] Located off a lane lined with gritty food stalls and heaving with humanity, stray goats, and squalling autorickshaws, Karim’s still does a terrific business. To find it you have to look for a small red sign opposite a narrow opening between buildings. Duck through that tight passage into a pocket of warm, spicy, meaty aromas, where you’ll find a tiny courtyard ringed with small dining rooms and a hodgepodge of open kitchens. Directly in front is an elevated platform where breads, including the amazing roomali roti — as thin and soft as a fine muslin handkerchief — are baked. The platform is surrounded by metal pots on burners, in which simmer various meat and vegetable specialties (the oily and delicious goat korma, dark with browned shallots, is a big seller; the burra kebab, a meltingly tender roasted lamb chop, is another).
 
– Margo True, SAVEUR No.102 (May 2007), Stars of India: Indian Classics, photographs by Penny de los Santos, p77

staying at home: corn chapatis and meat korma

And T suddenly announced that he would make Indian-style curry – something like Karim’s Korma – for dinner that night. Then came the question: did I want to have chapatis? Or naan?

I chose naan. How could I not?

Naan!! Yes! Because we thought it has become warm enough to fire up the grill.

Bzzzzzt! Wrong. :stomp: :stomp: Well, not completely wrong. It has become warm enough. But it got cold and cloudy again that particular day.

So we made a sudden change of direction and decided on chapatis. But not the usual “thin and soft as a fine muslin handkerchief” chapatis. T said we would make corn chapatis….

Corn chapatis? Corn tortillas, sure. But corn chapatis?! (continue reading )

Kürtőskalács – Chimney Cakes (BBB April 2020)

go directly to the recipe

BBB: Let's Keep Baking summary: recipe for Kürtőskalács(ish) (Chimney Cakes); flaunting traditions; replacing the egg; fixing errors; still staying at home; various grocery store prices; information about Bread Baking Babes;

Bread Baking Babes (BBB): Kürtőskalács – Chimney Cakes

Oh dear. Late again… but, but, but, I baked on time!!

See? Here is the proof:

FB screenshot 16 April 2020

I’ve had chimney cakes bookmarked since January 2018! I even contemplated choosing them myself for the BBBabes’ project that month.

Once again, I’ve waffled like crazy about what to choose. […] I really got distracted, gazing at Mădălina’s (Duhlicious) Kürtös Kalács that she describes as a “hollow pastry cooked over an open fire. Roughly translated, it means “chimney cake”, and it is DELICIOUS“.
 
– me, New Year’s Challenge: Tartine Polenta Bread (BBB January 2018)
To make these, you wrap a thin strip of pastry around a wooden cylinder, and cooked on an open flame, rotating it as it cooks until golden brown. Once cooked, they’re heavily sprinkled with sugar, cinnamon, walnuts, almonds, or any combination of the four.
 
– Mădălina, Duhlicious | Mini Kurtosh Colac – Kürtös Kalács
There are many myths about the origin of the chimney cake. One of the most popular ones is connected to the Mongol invasion. It is believed that the population of Szeklerland decided to escape from the Tatar troops. Some people went up to the hills, while others hid in the caves of Budvár and Rez. Since the Tatars couldn’t attack or approach them, they decided to starve the Szeklers out. This went on for a long time, until both the Tatars and Szeklers lived up their food. But a smart Szekler woman scraped together the leftover flour, mixed it with ash and baked huge loafs, which they put on wooden dongs or tall poles and showed to the Tatars: “Look, how great we’re doing while you’re starving!” The Tatars gave up and marched off resentfully.
 
– Daily News Hungary | Recipe of the week: Chimney cake

BBB Chimney Cake It’s so thrilling to have made these chimney cakes at last!

(continue reading )

Staying at Home: Happy Easter!

summary: staying at home; spring has sprung; comfort food; hoping for normalcy; Happy Easter!

A yellow warbler was singing in the back garden the other day. Chives and garlic are up. The forsythia is just about to bloom.

Under normal circumstances, my sister would have been joining us tonight for our annual Easter feast – this time ham and scalloped potatoes and broccoli and beet salad.

But these aren’t normal circumstances, are they? :stomp: :stomp:

Easter Eggs 2020 (© ejm)

So. In keeping with staying at home but still celebrating, we’re having a red chili omelette for breakfast. (Green garlic omelette would be good too, but we have coriander leaf in the fridge….) (continue reading )