Showing posts with label in the kitchen. Show all posts
Showing posts with label in the kitchen. Show all posts
Saturday, May 02, 2009
Finally!
I made a flower cake! And marshmallow frosting! Guess who has lots of time on their hands! Ok, ok, but not for much longer anyway...
Thursday, April 16, 2009
Tuesday, April 07, 2009
Monday, April 06, 2009
baking time.
 |
| From March |
i guess they look more like, rolls. pretzel rolls. but this was my attempt at baking with yeast and it wasn't as scary as i thought. relatively easy recipe to follow and i'm happy with my results, especially as a beginner. the end!
recipe courtesy of culinary cory.
Monday, March 30, 2009
Sunday, March 29, 2009
Friday, February 27, 2009
Monday, February 02, 2009
Tuesday, January 27, 2009
Chocolate Cake
Make one! Even if it comes out insanely and sloppy because you were too impatient to let it cool all the way!
Saturday, January 10, 2009
Making Mexican Conchas
SUCCESS!
B's recipe. These turned out really well. He might have to start an underground bakery business out of our apartment.
B's recipe. These turned out really well. He might have to start an underground bakery business out of our apartment.
Sunday, December 21, 2008
Saturday, November 29, 2008
Saturday, February 09, 2008
ROSEMARY
I was going to put a really cheesy title like, "IT'S ROSEMARY THYME!" but, well, I didn't. But I said it anyway. Nevermind.
Moving along, the next vegetable, or I guess I should say herb, that I have cooked with from my CSA basket is rosemary.
I saw this recipe online for rosemary shortbread and I was inspired to make my own version, which didn't include pine nuts (didn't have any on hand).
I got a little confused by how to chop up the rosemary because the 'pine needle-y' leaves are attached to a thick stem, and I ended up chopping up the stem as well. Sticks in your shortbread is probably not that appetizing, but I'm sure it's alright for those of us that like a little more fiber in our diet. So as a tip, and I don't even know if this matters, but before you start chopping up your rosemary you should probably rip the pine needles off the stem first. You should also probably use a strong knife because the needles are quite tough and are pretty hard to chop up finely.
I forgot to use whole wheat flour but I did have unbleached all purpose, which of course is fine, just not as healthy (especially considering the amount of butter that went into it). And here's how they turned out!
Rosemary Shortbread Cookies
Ingredients:
-1 1/2 cups butter
-2/3 cups sugar
-2 tablespoons rosemary
-2 3/4 cups all-purpose flour
-1/4 teaspoon salt
1. Cream together butter and sugar until fluffy. Stir in the flour, salt, and rosemary until just combined. You don't want to handle and mix it too much or your shortbread will be tough. Cover and refrigerate until dough is easier to handle, around 15 minutes or as long as your patience can run. I think I only waited 5 minutes which is why it was impossible to shape and cut my shortbread into nice even squares, but I don't mind the lumpy shapes I got.
2. On a lightly floured surface roll out your refrigerated dough and cut into shapes of your liking. You can use cookie cutters or whatever you want.
3. Place cookies 1 in apart on cookie sheet covered in parchment paper. Bake for about 10-15 minutes until they are hard/soft to your liking.
4. Enjoy the buttery softness of your rosemary studded shortbread!
Moving along, the next vegetable, or I guess I should say herb, that I have cooked with from my CSA basket is rosemary.
I saw this recipe online for rosemary shortbread and I was inspired to make my own version, which didn't include pine nuts (didn't have any on hand).
I got a little confused by how to chop up the rosemary because the 'pine needle-y' leaves are attached to a thick stem, and I ended up chopping up the stem as well. Sticks in your shortbread is probably not that appetizing, but I'm sure it's alright for those of us that like a little more fiber in our diet. So as a tip, and I don't even know if this matters, but before you start chopping up your rosemary you should probably rip the pine needles off the stem first. You should also probably use a strong knife because the needles are quite tough and are pretty hard to chop up finely.
I forgot to use whole wheat flour but I did have unbleached all purpose, which of course is fine, just not as healthy (especially considering the amount of butter that went into it). And here's how they turned out!
Rosemary Shortbread Cookies
Ingredients:
-1 1/2 cups butter
-2/3 cups sugar
-2 tablespoons rosemary
-2 3/4 cups all-purpose flour
-1/4 teaspoon salt
1. Cream together butter and sugar until fluffy. Stir in the flour, salt, and rosemary until just combined. You don't want to handle and mix it too much or your shortbread will be tough. Cover and refrigerate until dough is easier to handle, around 15 minutes or as long as your patience can run. I think I only waited 5 minutes which is why it was impossible to shape and cut my shortbread into nice even squares, but I don't mind the lumpy shapes I got.
2. On a lightly floured surface roll out your refrigerated dough and cut into shapes of your liking. You can use cookie cutters or whatever you want.
3. Place cookies 1 in apart on cookie sheet covered in parchment paper. Bake for about 10-15 minutes until they are hard/soft to your liking.
4. Enjoy the buttery softness of your rosemary studded shortbread!
Thursday, February 07, 2008
KOHLRABI
First up on my vegetable adventures: KOHLRABI.
Kohlrabi is a member of the cabbage family of vegetables. It came whole and attached to thick long stalks of leaves, which you can eat but I didn't try.
It has a crunch similar to that of broccoli stalks. My friend says it tastes like jicama. I happen to dislike jicama. I guess because it looks grainy and kind of like a pear, only gross tasting. Okay I only tried it once at a tennis match and there was a vegetable platter and one of the vegetables was jicama and it was unfamiliar to me so I decided to dislike it. But I like kohlrabi, even though it supposedly tastes like jicama. But maybe you'll like kohlrabi too, especially if you dislike jicama.
Back to kohlrabi. You can eat it raw or cooked. Just take off the purple exterior with a vegetable peeler and cut it up. It's kind of got that stinky cabbage-y smell if you let it sit too long, but it wasn't too bad raw, accompanied with a creamy salad dressing. It's actually quite sweet and mild, no bitterness or fibers.
I also decided to try it sauteed with a little olive oil and garlic, and it ended up being equally tasty.
The cool thing about joining a CSA is that you get to taste different vegetables that you wouldn't normally buy at the supermarket. In fact, I don't even know if I've ever seen or heard of kohlrabi before encountering it in my CSA basket. So I guess that's it about this strange purpley vegetable. I hope you learned something today, kids!
Kohlrabi is a member of the cabbage family of vegetables. It came whole and attached to thick long stalks of leaves, which you can eat but I didn't try.
It has a crunch similar to that of broccoli stalks. My friend says it tastes like jicama. I happen to dislike jicama. I guess because it looks grainy and kind of like a pear, only gross tasting. Okay I only tried it once at a tennis match and there was a vegetable platter and one of the vegetables was jicama and it was unfamiliar to me so I decided to dislike it. But I like kohlrabi, even though it supposedly tastes like jicama. But maybe you'll like kohlrabi too, especially if you dislike jicama.
Back to kohlrabi. You can eat it raw or cooked. Just take off the purple exterior with a vegetable peeler and cut it up. It's kind of got that stinky cabbage-y smell if you let it sit too long, but it wasn't too bad raw, accompanied with a creamy salad dressing. It's actually quite sweet and mild, no bitterness or fibers.
I also decided to try it sauteed with a little olive oil and garlic, and it ended up being equally tasty.
The cool thing about joining a CSA is that you get to taste different vegetables that you wouldn't normally buy at the supermarket. In fact, I don't even know if I've ever seen or heard of kohlrabi before encountering it in my CSA basket. So I guess that's it about this strange purpley vegetable. I hope you learned something today, kids!
Saturday, January 26, 2008
LEMON BARS
You like how I keep CAPITALIZING the titles of my posts? I'm kind of getting annoyed by it. I think I just capitalize it so it looks like I'm shouting it. Like, "LEMON BARS!". Actually, not really. I think I just do it because I can't think of a better title, and it just looks more important with the capital letters. But if I saw you I wouldn't shout it like "LEMON BARS!!!!!". I would just say it with emphasis and a little enthusiasm, more like, "LEMONNNNN BARSSSSSS...", see, no exclamations.
On to the main topic. Lemons. These are not from my CSA, although there were a few tiny lemons in the basket and I think I used one. These are from my backyard, thus they are organic and pesticide free. Citrus fruits are interesting to me because I always think of them as these refreshing summery fruits, when they're actually ripening right now.
These pretty lemons inspired me to search up a lemon bar recipe.
I spared the life of this alien looking one. Sometimes our tree has the craziest shaped lemons. I think Saxton Freymann could put this one into good use, maybe make it some weird Siamese twin animal.
I've never actually made lemon bars before, in fact lemon pastries or lemon flavored cakes and such have never appealed to me. But lemon bars seem to be universally liked, and after trying some homemade ones from my aunt's friend, I decided to give it a go. I based my recipe off this one here. You're right, all I did was google the phrase "best lemon bars" and I got this recipe. Google is handy like that.
I didn't follow the recipe to a tee. I usually do my own variation depending on how much of the ingredients I have. I decided I only wanted to use 1/2 a cup of butter since my pan was small, so I halved the flour count as well. I also only used 3 eggs and less sugar. I figured you can always dust more powdered sugar on top if it's not sweet enough anyway, plus I don't like things to be too sweet (though some people live for that...obesity in America!). Anyhoo, they came out really well, almost perfect I couwould say. My one mistake was that some of my edges stuck to the foil I lined my pan with, so I recommend buttering the pan or the foil first.
All's well that ends well, whatever that means...here's to a beautiful saturday:
On to the main topic. Lemons. These are not from my CSA, although there were a few tiny lemons in the basket and I think I used one. These are from my backyard, thus they are organic and pesticide free. Citrus fruits are interesting to me because I always think of them as these refreshing summery fruits, when they're actually ripening right now.
These pretty lemons inspired me to search up a lemon bar recipe.
I spared the life of this alien looking one. Sometimes our tree has the craziest shaped lemons. I think Saxton Freymann could put this one into good use, maybe make it some weird Siamese twin animal.
I've never actually made lemon bars before, in fact lemon pastries or lemon flavored cakes and such have never appealed to me. But lemon bars seem to be universally liked, and after trying some homemade ones from my aunt's friend, I decided to give it a go. I based my recipe off this one here. You're right, all I did was google the phrase "best lemon bars" and I got this recipe. Google is handy like that.
I didn't follow the recipe to a tee. I usually do my own variation depending on how much of the ingredients I have. I decided I only wanted to use 1/2 a cup of butter since my pan was small, so I halved the flour count as well. I also only used 3 eggs and less sugar. I figured you can always dust more powdered sugar on top if it's not sweet enough anyway, plus I don't like things to be too sweet (though some people live for that...obesity in America!). Anyhoo, they came out really well, almost perfect I couwould say. My one mistake was that some of my edges stuck to the foil I lined my pan with, so I recommend buttering the pan or the foil first.
All's well that ends well, whatever that means...here's to a beautiful saturday:
Wednesday, November 14, 2007
This is delicious.
But kind of expensive.
But comes with reusable glass.
That is all.
Zoe, remember having a conversation about pomegranates?
Pomegranates vs. Men.
Subscribe to:
Posts (Atom)
