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Marbled Rye Bread. I can't help but to mention again and again... on how good Peter Reinhart's The Bread Baker's Apprentice (BBA) book is... and I am sure that I have said this more than once that~ this is the best Bread book I have come across. My kids often ask for his 'pizza dough'... not my lazy way of using Lebanese Bread as pizza base!!! And Miss E has mentioned once or twice that it has been a long time since she tasted homemade baguette using Peter's recipe... soon my dear... I am planning to make one soon... This is another marvellous bread recipe from Peter's BBA... Marbled Rye Bread... and my second attempt. My first Marbled Rye was a disaster... 1st ~ American cup measurement is different from Australian 2nd ~ I didn't knead long enough as I was afraid that I might overmix the rye... hence did not pass the window pane test. 3rd~ I should have halved the recipe to fit into my standard size sandwich loaf pan...

Based on my assumptions ~ above... And voila... marvellous loaf of bread... Recipe. Roasted potatoes with cauliflower, capers & red onions. Last weekend I was going to a housewarming party and needed to figure out something to bring. Once people know you like to cook AND have a cooking blog, it's rather difficult to just bring a bottle of wine. I had a head of cauliflower in my refrigerator and was contemplating roasting it with capers and maybe olives. But that did not sound fun enough. So I decided to look through A16 Food + Wine cookbook Anna's friend Amy gave me years ago. That's when I found a recipe for Roasted Potatoes and Cauliflower with Red Onion, Capers, and Chiles. I had almost every single ingredient on hand, so quickly went to the store to pick up a few things I was missing and got to cooking.

You can see the ingredients above. Directions 1. 3. 4. You can enjoy this dish warm, at room temperature or even cold. I'm happy to report the dish was a success at the housewarming! Happy Mother's Day to my mom and all the other moms out there!!!!! Breakfast/brunch lunch/dinner. Mamas Secret Recipes. Chocolate Chip Cookie Dough Cups. People tend to have this idea that everything in my kitchen turns out perfectly… That couldn’t be further from the truth!

I’ve noticed lately that a lot of my friends are hesitant to cook for me. They’re afraid that the food won’t turn out perfectly or that I will hate what they choose to make. I wish they didn’t feel that way… I love sharing food with my friends and family, and I don’t want anyone to be intimidated! So, today I thought I’d share one of my recipes that turned out slightly less than perfect. I’ve had Easter on the brain the last few days… Normally I make a half dozen different cookies and candies for Easter, but this year I’ve been pretty busy, and it just hasn’t happened. So, as I was thinking on the fly, it occurred to me that it might be better to make smaller peanut butter cup sized candies instead of giant Easter eggs. Next time, I will probably try adding some flour to the filling so that it holds together a bit better. Low Fat Fettuccine Alfredo with Fiddleheads « munchin with munchkin. If you have never had a fiddlehead then you haven’t lived! They are an un-ripened fern that tastes similar to asparagus.

Native to the north-east coast this seasonal vegetable is a real taste of spring. When I was young I always knew spring had arrived when fiddleheads began to appear at the Byward Market. We would buy a huge basket of them and fry them up with butter and garlic. It had been years since I feasted on this tasty fern as they were even hard to find in Toronto. I quickly discovered very few people had ever had one or even knew what they were. The other day we stopped at Central Market to pick up a few necessities and to my surprise I found fiddleheads in the produce department!

So if you are lucky enough to live in Ottawa right now or any city in the north east make your way down to the local farmer’s market and pick up some fiddleheads! NOTE: Do not eat fiddleheads raw! Sauce 1 Garlic clove minced 1 Tbsp. Fill a bowl with cold water and place the fiddleheads inside. An All-Season Tortilla Soup |My Life Runs On Food. Last winter, instead of serving a sick boyfriend bland chicken soup, he ate a sultry Vitamin C filled Tortilla Soup.

Actually, this soup is a good choice to serve between seasons. The potatoes and the chicken give the soup the hearty weight of winter. The sweetness of the corn and the tomatoes has the reoccurring flavors of summer. When the weather abruptly switches from warm to cold to rainy, the spiciness of the soup reminds the soul that summer is on the way. Now, on those warm spring days, in which time outside is preferred to the indoors, this recipe is quick to make when the warm sun finally gives way to the coolness of moon. Directions 1. In a large pot, heat 3 tbsp. of olive oil over medium-high heat. 2. 3. 4. 5. 6. 7. Ingredients 1 lb. chicken breast or thighs, boneless and skinless, sliced thin 1 tsp. ground cinnamon 1/8 tsp. crushed red pepper, to taste 1/8 tsp. white pepper 1 tbsp. cumin Salt and fresh pepper, to taste 1 tbsp. chili powder 1/2 tsp. smoked paprika 2. 3. 4. Buns!!! I’m exhausted and half sick and my eyes are burning holes in my head but I’d rather tell you about some buns I made than take a nap.

I am so dedicated to hangin’ with ya’ll it’s kinda scary. Do you remember way back in the fall when we hosted two Up With People people? The one girl, Marjo (pronounced kinda like the Spanish Mario, but not really), was from Finland, and several weeks ago she sent me a recipe for Original Finnish Buns. Just the way the recipe was written—with Marjo’s lilting Finnish accent and brimful of exclamation marks—roped me in. And then there was lots of talk of cardamom, brown sugar, and cinnamon. But I didn’t make the recipe right away. Second, there were the instructions for shaping the rolls.

I puzzled over that for a long time. Here’s what I did. This made the swirly sides of the buns bug out and up, kind of like a fan. In the oven, the rolls ooze a little butter and sugar, but not much (use sided baking pans just in case) and go all slumpy on each other. Simple No Knead Pizza Dough Recipe. Last weekend we went to a local pizza restaurant that supposedly has the “best” deep dish pizza outside of Chicago. I hate deep dish pizza. I like my pizza thin and crisp – the way it should be! But I agreed to go (kicking and screaming all the way). The things I do for the people I love!

The interior was appealing and the staff was friendly, although they may have the most uncomfortable booths that I have ever graced with my rear. Lulled by the well decorated restaurant and free flowing soda, I thought, “Hey – this deep dish adventure might not be half bad”. I decided on a Mediterranean flatbread because feta cheese makes me a happy girl (see, I told you I have a thing for cheese). But, oh my goodness, the flatbread was a hot mess! When I got home I was determined to find a recipe that was not only simple (I kind of have a minor yeast phobia), but also amazingly delicious! This olive oil dough recipe is ridiculously easy to make.

Just FYI, I’m obsessed with flatbread now. Potato Ricotta Gnocchi with a Tomato Basil Cream Sauce from Mike's Table. I have a love-hate relationship with pasta-making, but with the passage of time, whatever my last experience was, the idea of making pasta sounds better and better to me. So like a moth to the flame, I come back to it. Plus, it had been so long since I last tried my hand at gnocchi, so it seemed like it was time for me to try it again.

Plus, after having the most spectacular gnudi when I was at The Spotted Pig a few weeks back, gnudi and gnocchi have been on my mind. So today, I’ve made a potato and ricotta based gnocchi (and some day in the future, gnudi!). With gnocchi on the brain, I looked to see what some of my favorite fellow food bloggers had done in the past before my heart was set on this particular rendition from the Zen man. Unfortunately, my wife wasn’t too excited about the pork and greens involved (one of these days!) When I work with any recipe where the dough is truly center-stage, I get stage fright. Since the sauce takes time, start on this first. Be Sociable, Share! Mark Bittman. Naan – Indian Flatbread. There is nothing better than eating a plateful of this butter chicken (or this curry or this curry or this curry, for that matter) with a piece of fluffy, delicious naan by your side.

Naan is a simple Indian flatbread that is perfect for scooping up sauce and rice and it makes a perfect accompaniment to just about any meal, Indian or not. Plus, we love to use the leftovers to make mini-pizzas. Not exactly staying true to traditional Indian food, but delicious nonetheless. I have an old recipe for naan, but to be truthful, the recipe I’m posting today (that I’ve made at least six or seven times in the last couple of months) completely blows it out of the water. Tender, light and buttery, this naan is irresistible. If you are afraid of yeast, please – don’t be! Naan (and other flatbreads) is a great place to start if you are a newbie to working with yeast. One Year Ago: Citrus Water PunchTwo Years Ago: Perfect Lemon CakeThree Years Ago: Chocolate Mint Brownies Ingredients Directions. Baked Crab Rangoon Recipe.

One of the best things about being a food blogger is encountering some of the most amazing people that share a common love for all things food. Today a great group of friends have come together to have a virtual baby shower to honor Amanda of the fantabulous blog, {i am baker}. Amanda is expecting her fourth child and what better way to celebrate Amanda’s new baby boy than with fabulous food. If you have never visited Amanda’s blog, I’m going to demand that you stop by immediately.

Once you lay your eyes on her incredible cakes, you’ll be hooked and will catch yourself feverishly checking Amanda’s blog for her latest creation! I like to keep you guys on your toes, so instead of the predictable sweet recipe, I decided to create a spin on one of my favorite finger foods…Crab Rangoon. But…I keep going back because they have the most amazing Crab Rangoon on the planet. If you have some time, definitely take a few minutes to click around and check out what these other ladies created.

Drinks. So much fun. Yes I make my own pasta. No it is not difficult. In fact, it’s really quite fun. Especially when you need to make enough to feed forty people and Nonna's twenty-five year-old pasta-making machine chooses to die... and you have to do the last two batches old school. Christmas 2009. Untimely as the breakdown of The Pasta Machine was, it was ultimately saved by a gracious elderly gentleman from the local hardware store who took the whole thing apart, gave it a good cleaning and put it back together again. I cannot over emphasize my family’s gratitude for this good deed.

In the meantime the rest of us will have to make do with suitable alternatives. Ironically, it’s not as fast or as sturdy as the twenty-five year-old Bialetti but it works just fine if you don’t have to feed forty people. Don’t let the long list of steps intimidate you. To make the dough This recipe makes about a pound of pasta. Place 2 cups of flour in the bowl of the mixer. Bring a large pot of salted water to boil. Dorie's Perfect Party Cake. This week, I was asked by my dad’s secretary to decorate a cake for a church dinner that she was helping to host. I immediately said yes, and then began my usual stress-induced thought process: “What kind of cake am I going to make?

, How am I going to decorate it? , Will she like it? , How much do I charge her? , Will it taste okay? , Can I finish it in time?” I always say yes, then bear the headaches (literally) that come along with any project. Moving on. UPDATE: She and her family loved it!! However, she said that she couldn’t place the lemon flavoring in the cake… what with zest and extract, I’m confused!! Grudzień « 2009 « Minta Eats. Chlebowych eksperymentów ciąg dalszy. Tym razem postanowiłam sięgnąć do książki należącą do kanonu podręcznej biblioteczki domowych piekarzy – “The Bread Baker’s Apprentice” Petera Reinharta. Peter Reinhart, piekarz (specjalista od wypieków z pełnego ziarna), nauczyciel i teolog, to prawdziwy pasjonat, który swą pasją potrafi zarażać innych.

Wie o chlebie bardzo dużo, ale też potrafi tą wiedzę przekazać. Ja wybrałam Cinnamon Swirl Bread – chleb z delikatną nutą cynamonu, orzechami i rodzynkami. Cinnamon Raisin Swirl Bread Petera Reinharta Na cynamonowe nadzienie: 1/2 szklanki cukru (dałam brązowy) 2 łyżki cynamonu W dużej misce (lub dzieży miksera) wymieszaj mąkę, cukier, sół, cynamon i drożdże. Cinnamon Sugar 1/2 cup granulated sugar 2 tbsp cinnamon In a large bowl or a bowl of a stand mixer, whisk together the flour, sugar, salt, yeast and cinnamon.

Knead by hand for 10 minutes or with a stand mixer for 6-8 minutes on medium speed. Remove bread from the pans onto a cooling rack. Kwiecień « 2010 « Minta Eats. Te bułeczki chodziły za mną, odkąd, mając pewnie kilka lat, usłyszałam o nich piosence czy wierszyku na lekcjach angielskiego. I od tamtej pory nie dawały mi spokoju, calī czas siedziały gdzieś z tyłu głowy. W „praktyce” zapoznałam się z nimi wiele lat później, kupiwszy dwie bułeczki przedzielone krzyżykiem w jakiejś londyńskiej cukierni. Hot Cross Buns to tradycyjne bułeczki na Wielkanoc (choć w Wielkiej Brytanii można je kupić cały rok), które zwyczajowo jadało się w Wielki Piątek.

Ich nazwa wywodzi się oczywiście od krzyżyka, robionego przy pomocy pasty z mąki i wody. W klasycznej wersji, do doprawionego cynamonem, gałką muszkatołową i zielem angielskim ciasta dodawało się suszone porzeczki, w wersji nieco bardziej współczesnej – rodzynki i skórkę otartą z pomarańczy. Ja dodałam pokrojone żurawiny (bo akurat nie miałam rodzynek, za to ochotę na zrobienie bułeczek – wielką).

Hot Cross Buns Drożdże rozpuść w mleku i odstaw na 5 minut. (PS. Wstaw bułeczki do piekarnika i piecz 10 minut. Croissanty. Z „Bourke Street Bakery”. « Minta Eats. Croissanty* były na mojej liście rzeczy, które choć raz trzeba zrobić samemu w domu. Od zera. Mimo, że gotowe ciasto francuskie (te dobre, przygotowane na bazie masła, a nie tłuszczu roślinnego) to jeden z genialniejszych wynalazków **, to gdzieś z tyłu głowy kołatała się potrzeba samodzielnego zrobienia listkowanego ciasta, a z niego – maślanych, puszystych rogalików.

Choć przepis na ciasto francuskie można znaleźć pewnie w co drugiej książce traktującej o wypiekach, tym „moim” jest przepis zamieszczony w „Bourke Street Bakery” autorstwa Paula Allama. Bourke Street Bakery to piekarnia mieszcząca się w Surrey Hills w Sydney. Prowadzona przez dwóch pasjonatów piekarenka serwuje rustykalne chleby (hitem jest ponoć chleb z mąki orkiszowej), klasyczne ciastka takie jak pain au chocolat czy pikantne paszteciki, a także wypieki inspirowane doświadczeniami czy podróżami właścicieli (np. tarta z imbirowym creme brulee z pistacjami to efekt wyprawy do Indii). Wracając do croissantów. Pie Dough + Spiced Apple Hand Pies (WFMW) "Knot" Rolls... Green Onion - Cilantro Knot Rolls. Butterfinger cupcakes. « m a k e { a n d } t a k e.

My Baking Heart. Madam Chow’s Kitchen » Bread Baking Babes. Mellow Bakers - MellowBakers.com. Project Food Blog Entry: Desperately Seeking Dobos (Torte) Project Food Blog Entry: Welcome to my Journey from Obese to Healthy...and it's a tasty one:) Butternut Squash Risotto – Naturally Ella. Glazed Poppy Seed Bread. My Macedonian Kitchen » Lentil Soup. Green Tomato Salsa Verde. Taco Party for 25. Chicken Gyros. Make Your Own Mixes - Homemade Mix Recipes - Make Your Own Baking Mixes Salad Dressing Mixes Entree Mixes. Recipes for mixes. Mediterranean diet recipes by a Mediterranean native.

Ciasto ze Śliwkami – Najprostsze « Minta Eats.