Monday, December 3, 2012
Preheat Oven to 425
Bake 10 Minutes
Decrease heat to 350
Bake another 40 Minutes
4 Sliced Pears
a little box of blackberries
1/2 c sugar
1/2 a lemon squeezed
1/2 t rosewater
1/4 t nutmeg
10 sprays rescue remedy
10 drops lavender chamomile
1/2 t maple extract
pour onto an unbaked pie crust
Saturday, May 19, 2012
I've been wanting to try different fermentation methods, so I figured I should try making my own sauerkraut. Cabbage is cheap, and preparation is quick. First chop up your vegetables. I used 1 small head red cabbage 1 small head green cabbage 3 carrots 1 onion 1 head of garlic salt to taste combine all the chopped vegetables in a bowl and squeeze and knead with your hands until everything is pretty juicy. It takes a while. Mash your vegetables and juice into jars, making sure the juice covers the vegetables. Close up your jars and let them sit 2-5 day. Every so often you should open the jars to release the pressure that will build up during fermentation. Mold may appear on top-- simply skim it off. The vegetables beneath will still be good.
Thursday, April 19, 2012
I had this drink at Bubby's restaurant in Soho and I couldn't help but try and recreate it.
2 cucumbers, peeled and chopped coarsely
2 t sugar (or more to taste)
1/2 cup or more water or seltzer water depending on how thick you like it (I like mine bordering on sorbet consistency)
Tuesday, February 21, 2012
This is quite possibly my new favorite bread recipe. I've made it twice so far- once plain, and once with rosemary. It comes from Jim Lahey's cook book My Bread. This recipe is really easy, but is no good for anything on short notice, as you need to let it rise at least 14 hours.
3 c brad flour
1 1/2 t salt (I've been adding a tiny bit more)
1/4 t yest
1 1/2 c cool water (between 55 and 65 degrees)
Stir together with your hands or a wooden spoon
The dough should be sticky- if it isn't, add a couple more tablespoons of water
Cover the bowl and let the dough rise 12-18 hours at room temperature, out of direct sunlight
After the first fermentation, dust a board with flour - scoop the dough out onto it
The dough will be loose and stick, but don't add more flour.
Form the dough into a circle
Dust a tea towel with cornmeal, bran, or flour and wrap th dough loosely inside of it
Allow to rise in a warm spot for 1-2 hours or until poking the dough leaves an impression- the dough will be almost doubled
Half an hour before the end of the second rise, preheat the oven to 475 and place a covered 4 1/2 to 5 1/2 heavy pot inside- I have also split the dough into two sections and baked 2 loaves in smaller pans.
Open up the tea towel and dust the dough with more flour, bran, or cornmeal. Quickly place in the pot.
Cover and bake 30 minutes
Uncover and bake an aditional 15-30 minutes until the dough is dark, but not burnt.
Remove bread from its pot and let sit at least an hour while it sings before cutting or tearing.
Friday, February 3, 2012
Latkes are something that I absolutely adore. I had a sweet potato and two regular Idaho potatoes laying around as well as couple apples that were starting to look a little funky, and this was the result. I just wish I had a little dollop of sour cream to go with it.
Baked Latkes are exactly the same as the fried ones, so pick your own adventure
preheat oven to 450 degrees
squeeze out any extra liquid
1 t salt
4 T flour
mix together with potatoes and onion
squeeze out any extra liquid
put a generous amount of oil in a baking sheet/pan with edges
make latkes into patties in the oil, flatten with a spatula
bake 10 minutes (or until bottoms are golden brown and crispy)
flip and bake another 10 minutes
for the apple sauce, just cut up some (I used 3) old apples, sprinkle a little bit of sugar on top (depending on the taste of the apple), and a squeeze of lemon if you so desire. add water up to about an inch up the pan. simmer until soft. drain excess liquid if it's there.