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28 December 2013

December 2013 posts



Saturday, 28 December 2013
Wordless Not-Wednesday: Sandwich Bread??
summary: Don't try this at home; a Wordless not-quite-Wednesday post;

Thursday, 26 December 2013
Merry Boxing Day All!!
summary: Happy Christmas; feasting; what to do on Boxing Day

Wednesday, 16 December 2013
Again I say, let them eat cake!! (BBB December 2013)
summary: summary: recipe for Modern 'Lardy' Cake; a Bread Baking Babes project; submission for YeastSpotting;

16 November 2013

November 2013 posts


Saturday, 16 November 2013
aloo paratha revisited (BBB November 2013)
summary: recipe for Aloo Paratha (Potato Stuffed Flatbread); a Bread Baking Babes project;

16 October 2013

October 2013 posts


Friday, 16 October 2013
Everyday Sandwich Bread (WFD/WBD 2013)
summary: Sandwich bread; Thanksgiving; information about World Bread Day and World Food Day
Carrot Bread (BBB October 2013)
summary: recipe for Carrot Bread, a Bread Baking Babes project; revelations about cooked carrots; submission for YeastSpotting and BYOB;

Friday, 11 October 2013
Any apples in that basket?
summary: apples; fried apples; apple sauce; problems with 'Joy of Cooking' index and binding; information about Plated Stories and Not Far From the Tree;
 
Tuesday, 1 October 2013
Those are plums?!
summary: miniature plums; oven-drying them to make tiny prunes; stewing prunes for preserves; how to deal with the pits; I love Plated Stories; information about Not Far From the Tree;

20 September 2013

September 2013 posts


Friday, 20 September 2013
Tea, as it should be
summary: spiders; Charlotte's Web; memoire; tea cups, Darjeeling tea; how to make tea;

Monday, 16 September 2013
We're Cracking Up! (BBB September 2013)
summary: recipe for Yeasted Multigrain Crackers; a Bread Baking Babes project; submission for YeastSpotting and BYOB;

Wednesday, 4 September 2013
Look!! Aren't those Nyons Olives?
summary: Nyons olives from a recent trip to the west coast; memoir; ‘best before’ dates; reconstituting dried fruits;

Monday, 2 September 2013
Guess what I did with those overripe bananas...
summary: recipe for Banana Cinnamon Chocolate Swirls Bread; measuring and guesswork; chia seeds and pepitas; hand-kneading slack dough in the bowl; submission for YeastSpotting and Bake Your Own Bread;

25 August 2013

August 2013 posts


Sunday, 25 August 2013
Are We Nuts?? Why Yes! We're Making Coffee Cake (BBB August 2013)
summary: recipe for Yeasted Nut Roll Coffee Cake, a no-knead yeasted dough mixed the night before, assembled the next day and baked in a tube pan; a Bread Baking Babes project; submission for YeastSpotting;

Saturday, 24 August 2013
Holidays!
summary: why I am a delinquent BBBabe; holidays are fun but tiring – I need a holiday from my holiday;

30 July 2013

July 2013 posts


Tuesday, 30 July 2013
Same Day Bread Reviewed
summary: revisiting Ken Forkish's Saturday White Bread recipe in "Flour Water Salt Yeast"; it turns out that 'same day' bread isn't quite as flavourful as bread made with a preferment;

Sunday, 28 July 2013
Baba Ganoushe (is that the right spelling??)
summary: Eggplant and garlic spread; roasting little eggplants whole on the barbecue; ranting about ingredients in rice crackers; more ranting about our garden parsley, or lack thereof;

Friday, 26 July 2013
An Amazing Spicerub with Dried Rosehips
summary: recipe for Iraqi Chicken from SAVEUR magazine's recipe for 'Djaj Bil-Bahar Il-Asfar'; a new (for us) spice rub with the surprise ingredient: dried rosehips; SAVEUR outdoes itself;

Tuesday, 16 July 2013
Rheinbrot (BBB July 2013)
summary: recipe for Rheinbrot, bread made with Riesling; faking a sourdough; a Bread Baking Babes project; submission for YeastSpotting;
July's 2013 BBB Bread: Rheinbrot  
summary: Astrid's BBB recipe for Rheinbrot, based on one in the forum 'Homo Pistorius (Man Baking)' about wine and bread baking

Thursday, 11 July 2013
Sheesh! Kebabs
summary: adventures with new kebab skewers; great shish kebabs based on Tavuk Kebabi in  SAVEUR Magazine No.157, June/July 2013; SAVEUR comes through yet again; do you have an 'empty' drawer in the kitchen? We do...;

16 July 2013

July's 2013 BBB Bread: Rheinbrot

 

Astrid (Paulchen's Foodblog?!) wrote the following:

Rheinbrot (BBB July 2013)
Rheinbrot - it got it's name from the fact that there is (Rhein)Riesling used in the bread dough. A wine widely associated by the Winzers located at the Rhein in Germany. I'd like to add, that Austria has a fabulous  Riesling too and that said by me who is not a huge fan of white wine anyway.


The following recipe has been translated form this forum, where the chemics of wine and bread baking being discussed in this post: http://homo-pistorius.livejournal.com/1029.html

Rheinbrot

Sponge:
50 gram semisweet Riesling
50 gram boiled water, at room temperature
100 gram flour
50 gram of wheat sourdough at 100% hydration

Dough
250 gram flour
135 gram water
6 gram salt

1) Mix wine with water and add the sourdough, whisk thoroughly.
2) Add flour  and mix again.
3) The dough ferments at 2 stages:
3a) 4 hours at a temperature 30-32°C, it should grow at least twice its size, will be lumpy looking at this stage and have larger and smaller bubbles. If you stick your nose into the container, the scent will be somewhat unpleasant, it may even seem that the dough has deteriorated. Don't panic, this only means the dough is doing the right things ;o)
3b) Pour the sponge in a bowl and whisk thoroughly to remove all the gas out of it and fill it with oxygen. Cover with foil and let sit for 10-12 hours (overnight) at room temperature. Dough will rise again in half and very often shows smaller bubbles.
4) Now the sponge is ready for kneading: pour in the water and stir until smooth. Add the flour, mix well and give the autolysis a chance to do it's magic for 40-50 minutes.
5) add the salt and quickly knead the dough, if it is too sticky add a little four, but be careful not to add too much.
6) Let ferment for 2-2.5 hours. Fold twice after 1 hour and 1 1/2 hour. The dough smells fresh now, no smell of the wine.
7) Form a loaf and let proof in a basket for 1 1/2 hours (doubles in size) covered with a towel in a draft free place.
8) Preheat oven to 240°C.
9) Transfer dough to your baking sheet. Make an incision or two and let it slide on your baking stone.
10) Bake for 10 minutes with steam and without steam like 20 minutes at 200°C.
11) Let cool down for alt least half an hour before slicing the bread.

You should have a bread with a nice soft crust and an airy crumb. Enjoy with some nice glass of white wine to accompany the bread ;o)

Rheinbrot (BBB July 2013)

Rheinbrot (BBB July 2013)

30 June 2013

June 2013 posts


Sunday, 30 June 2013
BBBuddies' Nan e Barbari
summary: June 2013 Bread Baking Buddies; Nan e Barbari gallery;

Tuesday, 25 June 2013
Action! ...making corn tortillas
summary: Making corn tortillas from scratch WITHOUT a tortilla press is really easy; we had so much fun that we made another video (with sound!!); redrafted video (with titles AND sound!!); who says black cats are smart?

Monday, 24 June 2013
Corn Tortillas from Scratch (Bookmarked Recipe)
summary: recipe for corn tortillas from scratch; no need for a tortilla press; information about Bookmarked Recipes

Sunday, 23 June 2013
Not-Quite-Wordless Black&White Not-Quite-Wednesday: I love Summer Lawn Sales!
summary: Lawn Sale Brotform for just $1; entry for Black and White Wordless Not-Wednesday; experimenting with sepia and black & white on a colour image. Photos taken on FujiFilm S3100 digital camera. Then using Irfanview, I desaturated by 100% to remove the colour, then upped the contrast and added -1R, 1G and 3B. To create the sepia version, I altered the colour again by adding 20R, 5G and -10B

Sunday, 16 June 2013
Barbari Bread: hand-kneading fun (BBB June 2013)
summary: recipe for Nan e Barbari (Persian flatbread); a Bread Baking Babes project; submission for YeastSpotting;

Monday, 10 June 2013
Rhubarb! Rhubarb! Rhubarb!
summary: SAVEUR magazine's rhubarb mousse in "Good Stalk: Rhubarb" By Dara Moskowitz Grumdahl; what's with the price of rhubarb - if rhubarb grows like a weed, why is it so expensive?; great dinner at The Local restaurant on Queen West;

Sunday, 9 June 2013
not-quite-wordless b&w not-Wednesday: peeza pieey
summary: Experiments with Irfanview with 2013 pizza; link to CBC Digital Archives video of Mrs. Brady's 1957 peeza pieey recipe: it's grand. It turns out that the "nippy cheese" she calls for is aged cheddar. She also says you can use parmeesian if you want; I find Mrs. Brady's suggestion to add blood sausage particularly disturbing. (Pizza Photos taken on FujiFilm S3100 digital camera. Then using Irfanview, I upped the contrast on the b&w image and added 2G and 10B. Then to create the sepia version, altered the colour again by adding 25R, 7G and -15B)

Saturday, 8 June 2013
chapli kebabs
summary: anardana is great in kebabs; mint is equally wonderful; I love a good coffee table book that includes terrific text and recipes; brief review of "Green Mangoes and Curry Leaves" by Jeffery Alford and Naomi Duguid

Wednesday, 5 June 2013
Great Pizza but Augh!!! Missing Comments!
summary: Approved comments not showing up; new images not appearing; pizza cooked on the barbecue is great;

24 May 2013

May 2013 posts


Friday, 24 May 2013
not-wordless not-Wednesday: hand-kneading slack dough
summary: Hand-kneading slack dough is easy and fun too - so fun that we made another video (with sound!!);

Thursday, 16 May 2013
Spelt Bread Whipped into Submission (BBB May 2013)
summary: recipe for Whipped Spelt Bread; a Bread Baking Babes project; submission for YeastSpotting;

Friday, 10 May 2013
Potatoes and Pomegranate Seeds (WHB#383: Anardana)
summary: recipe for aloo anardana (potato masala with pomegranate seeds); information about anardana and Weekend Herb Blogging;

Wednesday, 1 May 2013
Our take on Giancarlo Trattoria's Apple Crostatas
summary: recipe for Half-Apple Tarts, based on Jason Barato's recipe for Giancarlo Trattoria's Apple Crostatas; served with blue cheese;

Hurray! It's spring at last!!

24 April 2013

April 2013 posts


Wednesday, 24 April 2013
Wordless B&W Wednesday: the Cat says "Cheese!"
summary: Ontario Blue Cheeses; entry for Black and White Wordless Wednesday; experimenting with sepia and black & white on a colour image. I've said it once; I'll say it again: it's not easy taking photos when there is a resident furry black fiend. (Photos taken on FujiFilm S3100 digital camera. Then using Irfanview, I upped the contrast on the b&w image and added 2G and 10B. Then to create the sepia version, I altered the colour again by adding 25R, 7G and -15B)
We ♥ Blue Cheese
summary: comparing 3 blue cheeses – two Canadian and one French; Creme Fraiche Market Cafe; Bicycling in Toronto;

Sunday, 21 April 2013
Q: What's for breakfast? A: A Goose Egg!!
summary: free range eggs from Aldergrove Tiny-Scale Farm; Goose Egg is perfect for Chinese-style fried rice;

Friday, 19 April 2013
Kneading Slack Dough by Hand Revisited
summary: YouTube video of kneading slack dough; Richard Bertinet’s kneading method combined with my own hand-wringing method; Ken Frankish’s hand mixing and kneading in the bowl; hand-kneading slack dough is easy; free up your counter space and throw away that electric mixer!

Tuesday, 16 April 2013
I got oven spring! I got oven spring! Filled Pane Bianco (BBB April 2013)
summary: recipe for BBB Pane Bianco with Pesto, Sun-dried Tomatoes and Cheese adapted from Dianna Wara's winning recipe for America's Breadbasket National Festival of Breads Contest in 2009, Tomato, Basil, & Garlic Filled Pane Bianco; a Bread Baking Babes project; submission for YeastSpotting and Bake Your Own Bread;

Tuesday, 9 April 2013
ISO dried tarragon
summary: is dried tarragon that uncommon?? tasting tarragon for the first time; memories of Sunset Books' Dinner Party Cookbook

Tuesday, 2 April 2013
Hot Cross Cardamom Buns Revisited
summary: recipe for hot cross birds and bunnies based on recipes for brioche and pulla; submission for YeastSpotting and Bake Your Own Bread (BYOB);

31 March 2013

March 2013 posts


Tuesday, 26 March 2013
Happy Easter!
summary: Two brioche birds say Happy Easter!

Tuesday, 26 March 2013
Being Seasonal with Beets and Horseradish
summary: recipe for raw beet and horseradish salad; submission for Bookmarked Recipes; information about hazeret;

Wednesday, 20 March 2013
B&W Almost Wordless Wednesday: I'm late for an important date
summary: mmm... π - lemon meringue pie; Math Dummies' π Day for entry Black and White Almost Wordless Wednesday; experimenting with sepia and black & white on colour images (Photos taken on FujiFilm S3100 digital camera. Then using Irfanview, I upped the contrast on the b&w image, then altered the colour by adding 25R, 5G and -5B)

Saturday, 16 March 2013
Brioche et un petit Gateau a la Creme (BBB March 2013)
summary: recipe for Gateau a la Creme; Brioche birds; a Bread Baking Babes project; submission for YeastSpotting and Bake Your Own Bread;

Wednesday, 13 March 2013
Playing with Fire: Mamba!
summary: Scotch bonnet chillies, peanut butter; how to Mamba;

Saturday, 9 March 2013
...and speaking of quiche
summary: leeks, green peppers and multi-coloured carrots galore; an earlier quiche; we do eat well!

Friday, 8 March 2013
a quiche to remember
summary: ham, cheese and shallot quiche; rapini and caramelized garlic; does quiche taste better in France?

Wednesday, 6 March 2013
Wordless (mostly) Wednesday: Caraway Rye Bread revisited with a thermometer
summary: C-c-R-c-k-k-l-l-L! C-c-R-c-k-k-l-l-L!  I love it when it crackles! I love it even more when the crumb is shiny! How did I achieve this? I think it was because I used a thermometer to measure the water temperature, ensuring that it was 90F;

Monday, 4 March 2013
Thermometer Bread
summary: thermometer bread, based on the recipe for Harvest Bread with Poolish in "Flour Water Salt Yeast" by Ken Forkish; submission for YeastSpotting and Bake Your Own Bread;

18 February 2013

February 2013 posts


Monday, 18 February 2013
Plum Hamantaschen
summary: SAVEUR magazine's Hamantaschen from an article by Betsy Andrews in SAVEUR 100 No. 153; a rant about recipe instructions;

Saturday, 16 February 2013
Put on your anniversary mittens: Pies are served! (BBB February 2013)
summary: recipe for Assyrian Spinach Pie; plum jam is a great alternate filling; a Bread Baking Babes project; the BBBabes are celebrating 5 years of baking; submission for YeastSpotting and Bake Your Own Bread;

Wednesday, 13 February 2013
Wordless Wednesday: it's brand new!
summary: ss s s i g h; brand new pot holder – redesigned

Tuesday, 12 February 2013
It turns out that cooked cabbage is delicious
summary: recipe for Indian-style cabbage with ginger and coconut;

Sunday, 10 February 2013
Brunkans Långa Revisited
summary: revisiting Brunkans Långa - Brunkeberg's Bakery Long Brown Bread; bread rises slowly when it's cold; it snowed! submission for YeastSpotting and Bake Your Own Bread;

Friday, 8 February 2013
Artisan Baking Across America by Maggie Glezer (review)
summary: review of Artisan Baking Across America by Maggie Glezer; brief comparison to The Bread Bible by Rose Levy Beranbaum;
 
Thursday, 7 February 2013
Onion and Poppy Seed Bialys (bookmarked)
summary: recipe for onion and poppy seed bialys, based on a recipe in "The Bread Bible" by Rose Levy Beranbaum; submission for Bookmarked Recipes, YeastSpotting and Bake Your Own Bread;

Wednesday, 6 February 2013
Fabulous Victuals from SAVEUR
summary: Occitane-style stew from SAVEUR magazine, inspired by the recipe for Brassato Vitello in "Home for the Holidays" by Roberta Corradin; about victuals; isn't English the most ridiculous language?

Monday, 4 February 2013
Pasta with Bacon, Potatoes and Provolone
summary: Pasta with Bacon, Potatoes and Provolone based on a recipe by Lidia Bastianich; memories of Spaghetti Amatriciana

welcome to the long weekend!


It's "Family Day" here - a recently manufactured holiday Monday so that February won't be the only month without a holiday. It's COLD outside - lots of snow - so all the clever little kiddies are inside playing on their computers. Which means, alas, that my real blog is not available right now. I'm guessing that the brats have managed to crash the server making it impossible to contact the database.

As soon as there is more information, I'll post it here.

update 11:01: It looks like we're back. Yay!


27 January 2013

January 2013 posts


Sunday, 27 January 2013
Mmmm! Blue Cheese and Port
summary: Various Blue cheeses including St. Agur; late bottled vintage Port; Fruit Cake gets a bad rap;

Thursday, 24 January 2013
Experimenting with Truffle-infused Oil
summary: We have wonderful friends; truffle-infused oil is great with mushrooms; sprouts are easy to grow and perfect for garnishing

Wednesday, 23 January 2013
It's Pie Day - does you know wear you're mittens are?
summary: Today is Pie Day! Where are your mittens? Apple pie made with red wine and cheddar cheese crust inspired by the recipe for Torta di Sant'Antonio in SAVEUR No. 134; Adding spelling mistakes might up the comment count (Thank you, Brian Gordon);
 
Tuesday, 22 January 2013
Experimenting with Oil
summary: Have you tried Camelina Oil? It’s fine with bread but maybe not so fine in other things;

Monday, 21 January 2013
savoury fantans are good too
summary: Mmmmm, Garlic Fantans; submission for YeastSpotting and Bake Your Own Bread;

Friday, 18 January 2013
Puffed flattened rice
summary: recipe for puffed chura; I love pressed rice; homemade snack foods;

Wednesday, 16 January 2013
Peachy! Jam Fan Tans (BBB January 2013)
summary: recipe for Jam Fan Tans; a Bread Baking Babes project; submission for YeastSpotting and Bake Your Own Bread;

Monday, 14 January 2013
more green beans please!
summary: stir-fried green beans with black bean sauce; pork and peanuts; we have a thief;

Friday, 11 January 2013
manicotti made with crepes (bookmarked)
summary: recipe for Manicotti: crepes stuffed with spinach, homemade ricotta and mozarella cheese, baked in sauce made with fresh tomatoes; information about Pasta Please (formerly Presto Pasta Nights) and Bookmarked Recipes

Wednesday, 9 January 2013
Risotto with Preserved Artichoke Hearts
summary: preserved artichoke hearts aren't just for pizza; comforting food; Facebook is cramping my style; the wonders of sarafino olive oil;