chokeartichoke.blogspot.com
choke, artichoke: August 2014
http://chokeartichoke.blogspot.com/2014_08_01_archive.html
A blog about food, fermentation, cooking and some amateur gardening. Canelés, attempt nº 3. It's been a while since I made canelés. Used Paula Wolfert's recipe. Using a vanilla bean in place of extract, AP flour in lieu of cake flour, and brandy instead of rum (didn't have any rum! The batter (2 c milk, 2 tbsp butter, ¾ c AP flour, pinch of salt, 1 c minus 2 tbsp sugar, 4 egg yolks, 1 tbsp brandy [or rum], 1 split vanilla bean) also sits overnight as to settle and be (almost entirely) free of bubbles.
countingsheep.typepad.com
Amuse Bouche: Stuffed Pork Tenderloin II
http://countingsheep.typepad.com/amuse_bouche/2007/10/stuffed-pork-te.html
Def: a-'myuz bush [Fr. amuse the mouth] 1: a small bite before the meal begins. 2: greeting of the Chef de cuisine. This site is all about Foodie Stuff. October 22, 2007. Stuffed Pork Tenderloin II. Since the number one hit on this site week after week after week is the stuffed pork tenderloin. I thought it high time that I gave you another option. Take two pork tenderloins, and rub them with a paste you make of salt, crushed black and white pepper, olive oil and fresh thyme. Silly me forgot to take a ph...
chokeartichoke.blogspot.com
choke, artichoke: thanksgiving
http://chokeartichoke.blogspot.com/2007/11/thanksgiving.html
A blog about food, fermentation, cooking and some amateur gardening. Cranberry-Walnut Bread — Pumpkin Pie — Parsnip — Apple Pie. Thanksgiving happened — and at my house for the first time. Went with lots of traditions: apple pie (American as. right? Turkey (fresh from Wendell. Mass), mashed Hubbard squash, mashed turnips. I brined the Turkey overnight with bay, ginger, peppercorns an. The pumpkin pie was ha. D sugar pumpkin-half kabocha. Otherwise it's a Tartine. Subscribe to: Post Comments (Atom).
chokeartichoke.blogspot.com
choke, artichoke: mincemeat!
http://chokeartichoke.blogspot.com/2013/12/mincemeat.html
A blog about food, fermentation, cooking and some amateur gardening. I've wanted to make a real mincemeat, and then Dan Lepard, the fantastic baker and food writer at the Guardian. Here's the boozy mix of currants, sultanas, prunes, raisins, apples and spices — it sat for a month, being mixed once and topped with booze a hanfdul of times (I used, at varying times, bourbon, brandy, or rum). Here it is mixed again and topped off with a bit of rum, in my favorite crust (Tartine's recipe). 18th c. cuisine.
chokeartichoke.blogspot.com
choke, artichoke: Pining for a coast?
http://chokeartichoke.blogspot.com/2014/01/pining-for-coast.html
A blog about food, fermentation, cooking and some amateur gardening. Pining for a coast? I've been eating less seafood in Chicago than I might have eaten back in Massachusetts — I know that much food travels way too far either way — but some fish (sardines, mackerel) really don't travel. And then I realized that we can get decent mussels. I made a basic egg pasta recipe ⅓ all purpose flour, ⅔ semolina. Garnished with salt, pepper, and parsley, it's simple, quick, easy, and delicious. Pining for a coast?
chokeartichoke.blogspot.com
choke, artichoke: rye waffles with orange flower water
http://chokeartichoke.blogspot.com/2014/02/rye-waffles-with-orange-flower-water.html
A blog about food, fermentation, cooking and some amateur gardening. Rye waffles with orange flower water. These waffles are half-rye, half whole wheat, with a dash of orange flower water. They are fantastic with yogurt, mandarin orange segments and pomegranate seeds. 1½ c. yogurt (you can use buttermilk as well). 8531; c. oil. 1 tsp vanilla extract. 2 tsp orange flower water. 1 c rye flour. 1 c whole wheat flour. 1 tsp baking power. 189; tsp baking soda. 188; tsp. salt. Labels: orange flower water.
chokeartichoke.blogspot.com
choke, artichoke: something bright for a cold january
http://chokeartichoke.blogspot.com/2014/01/something-bright-for-cold-january.html
A blog about food, fermentation, cooking and some amateur gardening. Something bright for a cold january. This is a really simple salad form the Ottolenghi. Cookbook — I've been making this salad with English cucumbers (pictured here but those small Mexican cucumbers are even better), poppy seeds, Fresno peppers, salt, sugar, rice vinegar, and sunflower oil. It was fantastic paired with the Korean tacos. Made me last weekend, and it's fantastic with a simple sandwich on rye. View my complete profile.
chokeartichoke.blogspot.com
choke, artichoke: canelés, attempt nº 3
http://chokeartichoke.blogspot.com/2014/08/caneles-attempt-n-3.html
A blog about food, fermentation, cooking and some amateur gardening. Canelés, attempt nº 3. It's been a while since I made canelés. Used Paula Wolfert's recipe. Using a vanilla bean in place of extract, AP flour in lieu of cake flour, and brandy instead of rum (didn't have any rum! The batter (2 c milk, 2 tbsp butter, ¾ c AP flour, pinch of salt, 1 c minus 2 tbsp sugar, 4 egg yolks, 1 tbsp brandy [or rum], 1 split vanilla bean) also sits overnight as to settle and be (almost entirely) free of bubbles.
bostonchef.blogspot.com
Boston Chef: February 2012
http://bostonchef.blogspot.com/2012_02_01_archive.html
Monday, February 27, 2012. Perfect Hard Boiled Egg. READ THE REST OF THIS POST. Friday, February 24, 2012. So what to do with all that super tender pork butt. You made the other night? 160;This time around I decided to go in an Asian direction. With no Chinese restaurants in my town, I often get that craving for some MSG (oops! I mean umami). Pork Lo mein to the rescue! 160;This is a great recipe to use with chicken, beef or tofu as well. So get your woks out and lets begin! READ THE REST OF THIS POST.
bostonchef.blogspot.com
Boston Chef: July 2011
http://bostonchef.blogspot.com/2011_07_01_archive.html
Saturday, July 09, 2011. Youre probably asking yourself, like I did. what on earth? On Saturday mornings at Klems in Spencer, there is a cute little farmers market - dont you just love buying local in season produce? Makes me feel, well, healthy. READ THE REST OF THIS POST. Subscribe to: Posts (Atom). Amateur chefs - cooking and enjoying food, sharing and savoring life! View my complete profile. What Did You Eat? A Mingling of Tastes.
