water
shea butter
glycerin
green tea leaf extract
olive oil
wheat bran
evening primrose oil
meadowfoam seed oil
evening primrose oil
grape seed oil
Tuesday, December 29, 2009
Sunday, December 27, 2009
inks to try
aurora blue
j herbin eclat de saphir
montblanc violet
private reserve d.c. supershow blue
waterman havana brown
Private Reserve Purple Mojo
j herbin eclat de saphir
montblanc violet
private reserve d.c. supershow blue
waterman havana brown
Private Reserve Purple Mojo
Saturday, December 26, 2009
Friday, December 25, 2009
Saturday, December 19, 2009
Friday, December 18, 2009
Tuesday, December 15, 2009
Sunday, December 13, 2009
quick curry
1. First, the sauce: In a glass bowl, mix
1 cup thick coconut milk (I use Chaokoh brand)
¾ cup natural peanut butter (I used chunky)
1 heaped tbsp. red Thai curry paste (I like Maesri brand)
1 tbsp. tamarind pulp
small lump of palm sugar
1 tbsp. soy sauce
Microwave the sauce in 30 second bursts, stirring, until everything dissolves into a thick sauce.
2. Heat a bit of oil and saute 5-6 cups of diced vegetables. I used onion, broccoli, carrot, peas and spinach today. Add some soy sauce to taste and a little water and let the vegetables cook until barely tender.
3. Add the sauce, simmer for 5-10 minutes, then turn off the heat. Add a large handful of chopped Thai basil.
served the curry with steamed rice and broiled tofu for a very satisfying winter meal.
I made this with green curry paste because that's what I had. It did have a nice flavor, more peanut-y than many curries and frankly more flavorful.
1 cup thick coconut milk (I use Chaokoh brand)
¾ cup natural peanut butter (I used chunky)
1 heaped tbsp. red Thai curry paste (I like Maesri brand)
1 tbsp. tamarind pulp
small lump of palm sugar
1 tbsp. soy sauce
Microwave the sauce in 30 second bursts, stirring, until everything dissolves into a thick sauce.
2. Heat a bit of oil and saute 5-6 cups of diced vegetables. I used onion, broccoli, carrot, peas and spinach today. Add some soy sauce to taste and a little water and let the vegetables cook until barely tender.
3. Add the sauce, simmer for 5-10 minutes, then turn off the heat. Add a large handful of chopped Thai basil.
served the curry with steamed rice and broiled tofu for a very satisfying winter meal.
I made this with green curry paste because that's what I had. It did have a nice flavor, more peanut-y than many curries and frankly more flavorful.
broiled tofu
Drain 1 box of extra-firm tofu and cut it into thick slabs. Pat the slabs to wick off as much liquid as possible.
2. In a small saucepan, combine tahini, white miso, sugar, rice wine vinegar, red pepper flakes and vegetable stock (all to taste) to make a thick paste. Warm the sauce until the ingredients blend together well. Set aside.
3. Lightly grease a broiler-safe pan and turn on the broiler. Lay the slices of eggplant in a single layer. Smear each slice with the marinade and sprinkle with sesame seeds. Broil for 5 minutes or so, until the top is starting to brown. Turn over, smear again with marinade and broil until tender.
4. Broil the tofu the same way, although tofu takes slightly less time.
5. Serve right away!
2. In a small saucepan, combine tahini, white miso, sugar, rice wine vinegar, red pepper flakes and vegetable stock (all to taste) to make a thick paste. Warm the sauce until the ingredients blend together well. Set aside.
3. Lightly grease a broiler-safe pan and turn on the broiler. Lay the slices of eggplant in a single layer. Smear each slice with the marinade and sprinkle with sesame seeds. Broil for 5 minutes or so, until the top is starting to brown. Turn over, smear again with marinade and broil until tender.
4. Broil the tofu the same way, although tofu takes slightly less time.
5. Serve right away!
Saturday, December 12, 2009
Panettone
(Italian Christmas fruit cake)
Makes 3 medium loaves (or 12 minis)
You will need three 3 3/8-by-7-inch brown paper bags to make this recipe.
For the sponge (also known as "panetto" or "biga" in Italy):
1/3 cup warm water, 100 degrees to 110 degrees
1 packages active dry yeast
1/2 cup all-purpose flour
For the dough:
1 packages active dry yeast
1/2 cup warm milk
2/3 cup sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
Canola oil, for bowl
2 tablespoons melted unsalted butter, for paper bags
1 large egg yolk
1 tablespoon heavy cream
To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand until doubled, about 30 minutes.
Sprinkle remaining package yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well incorporated.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests.
Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours. Fold down tops of bags to form a 3-inch cuff. Brush inside and out with melted butter (in my opinion, there is no reason to brus the bags with butter...I skipped this and they were just fine)
Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough into three pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours.
Heat oven to 400 degrees. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush top of each loaf with egg wash. Place baking sheet in bottom third of oven.
After 10 minutes, lower heat to 375 degrees.
Bake for 30 more minutes (important note: this timing will vary hugely depending on the size of your Panettones...keep an eye and do not overcook); if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack.
Wrap for gift giving... or eat at home. Delicious when dipped in caffe-latte. I like to toast it slightly before eating, unless it just came out of the oven.
Makes 3 medium loaves (or 12 minis)
You will need three 3 3/8-by-7-inch brown paper bags to make this recipe.
For the sponge (also known as "panetto" or "biga" in Italy):
1/3 cup warm water, 100 degrees to 110 degrees
1 packages active dry yeast
1/2 cup all-purpose flour
For the dough:
1 packages active dry yeast
1/2 cup warm milk
2/3 cup sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
Canola oil, for bowl
2 tablespoons melted unsalted butter, for paper bags
1 large egg yolk
1 tablespoon heavy cream
To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand until doubled, about 30 minutes.
Sprinkle remaining package yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well incorporated.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests.
Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours. Fold down tops of bags to form a 3-inch cuff. Brush inside and out with melted butter (in my opinion, there is no reason to brus the bags with butter...I skipped this and they were just fine)
Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough into three pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours.
Heat oven to 400 degrees. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush top of each loaf with egg wash. Place baking sheet in bottom third of oven.
After 10 minutes, lower heat to 375 degrees.
Bake for 30 more minutes (important note: this timing will vary hugely depending on the size of your Panettones...keep an eye and do not overcook); if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack.
Wrap for gift giving... or eat at home. Delicious when dipped in caffe-latte. I like to toast it slightly before eating, unless it just came out of the oven.
Roasted Brussels sprouts with fennel seeds and balsamic
Serves 6
Sea salt or koher salt
3 pounds Brussels sprouts, trimmed and stems scored with an X
1/3 cup balsamic vinegar
3 Tbsp extra virgin olive oil
3/4 tsp lightly crushed fennel seeds
Freshly ground black pepper
Preheat the oven to 400 F. Bring a large pot of salted water to a boil. Add the sprouts and boil, uncovered, until crisp-tender, 4 to 5 minutes. Drain well and transfer to and 11-by-17 inch baking pan or other baking dish in which they will fit in a single layer (or use two smaller pans). Drizzle the sprouts with the vinegar and oil. Sprinkle with the fennel seeds, and season lightly with salt and pepper. Roast, stirring occasionally, until the outer leaves are crisp and burnished, 35-40 minutes. Sprinkle with salt before serving.
via flexitarian
Serves 6
Sea salt or koher salt
3 pounds Brussels sprouts, trimmed and stems scored with an X
1/3 cup balsamic vinegar
3 Tbsp extra virgin olive oil
3/4 tsp lightly crushed fennel seeds
Freshly ground black pepper
Preheat the oven to 400 F. Bring a large pot of salted water to a boil. Add the sprouts and boil, uncovered, until crisp-tender, 4 to 5 minutes. Drain well and transfer to and 11-by-17 inch baking pan or other baking dish in which they will fit in a single layer (or use two smaller pans). Drizzle the sprouts with the vinegar and oil. Sprinkle with the fennel seeds, and season lightly with salt and pepper. Roast, stirring occasionally, until the outer leaves are crisp and burnished, 35-40 minutes. Sprinkle with salt before serving.
via flexitarian
Tuesday, December 8, 2009
Saturday, December 5, 2009
Thursday, December 3, 2009
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