April 21st, 2012 Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recipe for Swedish Cinnamon Rolls, we were smitten with the idea. We hope you enjoy a special Saturday treat in the form of Kanelbullar, and some Swedish tunes to go along with them, courtesy of Anna Brones.
Sometimes the best kitchen discoveries aren't because of a fancy new pan or the latest addition to your cookbook library. Sometimes they happen by pure accident. Some of a chef's most cherished recipes probably came about from a careless error or minor mishap.
In a bowl, whisk the eggs, milk, and vanilla together for 30 seconds, until they are well combined. Stream the sugar into the bowl, whisking as you go. Add the butter, salt, cornmeal, flour, and vinegar, and whisk until the filling is smooth and there are no visible lumps. Pour the filling into the cooled shell and place on the lower rack of the oven.
I have been meaning to try a yogurt cake for a long time. Clotilde at Chocolate & Zucchini says that gâteau au yaourt is a simple classic, a cake that is often the first thing that French children learn to bake. It doesn't need a mixer or more than one bowl — or more than 10 minutes, for that matter. And its tangy, fluffy texture is just a perfect pair for summer berries. Here's the recipe I've been using lately, now that this wonderful cake has entered my repertoire.
Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends. We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive work of chopping the piles of vegetables we used for soups, salads, and other things that we were going to prepare the rest of the day. One woman, who I’ll call Mary Smith (and who, for some reason, we all called her by her complete name, “Mary Smith”, rather than just “Mary”), was bookish and almost librarian in her demeanor, and she was attending a local Ivy league institution, getting her doctorate in Russian and Russian studies.
Difficulty: Easy | Total Time: | Makes: 1 (9-inch) pie (8 to 10 servings) Chess pie, or “chest pie,” may have gotten its name from the small, tin-roofed cabinets that used to be common in kitchens for storing cooling pies and other baked goods. This version has a rich, eggy custard filling with a tangy flavor from buttermilk and lemon zest. Plus, its crust doesn’t require any prebaking to stay flaky, so the whole thing’s relatively fast to put together and get into the oven. A thick slice stands perfectly on its own, no adornment required.
I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz.
Lindsey Shere’s Legendary Almond Tart March 6, 2012 | By Adam Roberts | 26 Comments I suppose I must really like a challenge because, on the night that I made the bouillabaisse , I also attempted a famously difficult dessert: Lindsey Shere’s Almond Tart.
‘Big Picture’ life thoughts: Be kind. Be kinder than you think yourself possible.
Recipe: french crullers I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason . We crammed driving to and from Monte Vista, four shoots, a half day at Wolf Creek (ski resort), and not a lot of sleep into 48 hours. The town of Monte Vista, Colorado holds their Crane Festival this weekend (March 9-11).
My cookies are like little piggies: “this cookie went to market, this cookie stayed home, this cookie ate roast beef.” The cookies from my oven end up in the hands and bellies of friends all over town. And these cookies crossed the Atlantic and went all the way to Oxford, England. So as I write this post about cookies (it became cookie week , somehow, at BGSK), I’m finishing a thick slice of British Mr.
I loved creating new cookie recipes for our cookbook, Cookie Cravings . The only hard part was not being able to post the recipes on the blog right away. I can’t wait to share my latest cookie creations with you! I will give you a little hint about one of the new cookie recipes in the book-the cookies inspired me to make these Orange Almond Scones.
Aebleskivers/Photo by Donna Turner Ruhlman I love Twitter for maybe 50 or 60 different reasons and this post resulted from one of them. A year ago, Donna was poking around in an antique store, bought the above pan for no explainable reason and put it in the basement where it sat untouched for, well, a year. The other day, looking for something to shoot an egg in, she brought it upstairs along with a few other props.
Lo chiffon cake è il classico ciambellone americano, il suo nome deriva dalla sua sofficità e leggerezza che rende questo dolce unico nel suo genere. La caratteristica principale dello chiffon cake è che si utilizza olio vegetale al posto del burro e l’acqua o altri liquidi al posto del latte. L’unica nota dolente è che per fare lo Chiffon ci vuole uno stampo particolare, circolare con un tubo centrale removibile, quest’ultimo non viene imburrato e il dolce una volta tolto dal forno va fatto raffreddare a testa in giù sugli appositi piedini, o su un collo di bottiglia, procedura necessaria per mantenere leggero e soffice il dolce che come tutti i dolci tende ad appesantirsi verso il basso dopo la cottura.
Buongiorno a tutti, insieme alla ricetta del plumcake all’arancia, stamattina voglio aggiornarvi anche sulla situazione matrimonio e casa Con il matrimonio ho quasi finito tutto, ieri ho dato le prime partecipazioni e tra oggi e domani vado a scegliere i fiori (pochi, solo sull’altare e fuori al palazzo) e il bouquet. Il 28 aprile do parola in chiesa e al municipio e ora sono davvero emozionata :° Ma la cosa più bella è che la mia casa sta iniziando a prendere forma… ieri gli operai hanno finito il bagno, in casa c’è il pittore , sabato mi mettono gli infissi e ieri ho ordinato la prima parte dei mobili… cucina e camera da letto .