July 10, 2011

Good morning

Oye. It has been six months since I wrote...

There has been very little knitting, small progress in the garden, and quite a few food recently. I credit all the work stress. Let's start with this morning, then work our way back... way back.

What to do with more raspberries? I still have raspberry jam in the cupboard from last year. Perhaps I need a food mill, to make raspberry puree ...


first raspberries

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December 23, 2010

Fleur de sel caramel (salted caramel)

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It took three thermometers (two were outrageously inaccurate), 3 recipes (tried 2 last year), new recipe and 3 batches later... I think I found the one that gave me the texture I was looking for.

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
2 teaspoons fleur de sel, plus more for sprinkling

1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Easy recipe and yield good results. Heat cream + butter + salt, cook sugar + corn syrup + water to golden, then pour cream mixture to caramel. Cook to 248°. firm ball stage. They hold their shape and I used Lyle's Golden Corn Syrup (instead of corn syrup).

Merry Christmas everyone!

July 12, 2010

Taste of summer

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Our raspberries are not as prolific as last year. Maybe it is the cool and wet spring, or maybe it is suppose to be bi-annual, or maybe who knows... I picked about a cup last week and about three cups yesterday. I asked G whether he likes raspberry jam. "Yea". So I found an epicurious recipe for raspberry jam and ended up with a 2:3 ratio - 2 cups of sugar with heaping 3 cups of berries. Easy, tasty .. mmm.

May 31, 2010

Memorial Day at the compound

Fr_BattleGroundMemorialDay-39-web.jpg We had a very enjoyable Memorial Day weekend vacation at Paul & Shari's. There was a bit of excitement with Kooler being diagnosed at the vet with a bladder infection and then the front tire blowing on the way home with Eda driving, needless to say I drove the rest of the way home. Oh, this is a pic of Abby practicing her wiles...I pity the fewl that has to resist this look 15 years from now.

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May 14, 2010

puntuation

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Up the hill from where we live
where the fuzzies and I go on walks
neighborhood has perfectly manicured landscapes
there is a section of pavement
where these panises are allow to color outside of the line

April 17, 2010

Doubles

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*Double yoke egg!


This week was J's and N's birthdays and J & N invited us over for dinner. HAPPY BIRTHDAY! So I had a break from
tasty nom nom. But I gave in to two bread products - brioche and hamburger buns. I have made other rich egg bread like challah and pulla. Although leftovers make very yummy bread pudding, I was never happy with the texture / taste. But G seems to think pulla is suppose to be 'dry' so you can butter (or add jam) and toast. Hmm. Anyways ...


I tried the Basic Brioche Recipe from Rose Levy Beranbaum. It is a sticky buttery eggy rich dough. It came together in the stand mixer just fine and was easy to handle once chilled. I shaped it into loaf and baked. It made an outstanding loaf of brioche and very tasty french toasts.

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The hamburger buns recipe is from King Arthur Flour. It is also a very simple recipe and I kneaded it by hand. It makes a good sandwich roll, sturdier than store-bought buns, a little chewy, but not as much as say ciabatta.

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Bread. Yum.

April 11, 2010

April showers and birthdays

... both arrived as expected this year. This one is for J


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I used the Hipstamatic camera app on the iPhone. It reminds me of when Photoshop filters first came out ...

April 1, 2010

Take 2

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Tried my hand at making marmalade / jam again. This time, I grated some blood oranges & a lemon. The taste is wonderful but the mixture was reduced too much. It was setting but the temperature wasn't right. Next time, I will trust the finger-test. This batch is a like jam, with no visible rind. I also made a smaller batch with sliced oranges. The slices did not break down as much as I thought they would. That batch have a chunkier consistency.

March 10, 2010

Anyone want some toasts?

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My first experiment in making and 'jarring' marmalade. I found a recipe that is simpler than most of the canning recipes I've seen. The process was straight forward, messy, gooey, sticky, and everything I thought it was.

I tasted it last night and it was good. Due to lack of foresight, I don't have bread in the house. Therefore, I have no idea what it taste like on .. toast!

March 5, 2010

canelés

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I tried making my first canelés about ten years ago, "BG" - before Glen. It was featured in some magazine ... I went out and bought some molds, not the proper $$$copper$$$ ones, and ended up in disaster. Then a few years later, I tasted my first one at Essential Bakery , along with bostock (a french toast like pastry made with brioche), lady slippers ...

Fast forward to last year, J and I stopped at Honore Artisan Bakery during a trip to the Nordic Heritage Museum... I had another one (along with a lot of different macarons).

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This recipe showed up recently ( I think J shared it with me). And I read through entire thread on eG. This attempt was slightly better than my previous one a decade ago, but not quite there yet. I am sure I will be experimenting ... again.

P.S. Envious of these cute molds.

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