My morning porcelain pinch pot
Sent from my iPhone
Tuesday, May 31, 2011
Monday, May 30, 2011
Saturday, May 28, 2011
Friday, May 27, 2011
p-corn update
The promised report:
Well, The corn is small and the percentage that are popping is lower than I'd like. It's hard to resist the idea that the corn has more polyphenols because of its purple hue. It does have an enjoyable slightly nutty flavor.
Saturday, May 21, 2011
Friday, May 20, 2011
Thursday, May 19, 2011
Wednesday, May 18, 2011
Monday, May 16, 2011
francés palmer pots
It's earthenware and a picture of those darned sprig molds (the flowers in plaster) that I have always wanted to make...and never been able to satisfactorily figure out!
via an apple a day
via an apple a day
Sunday, May 15, 2011
Saturday, May 14, 2011
Wednesday, May 11, 2011
d.i.y. olives
mix olive with oregano, bay leaf ripped up, crumbled dried chilies, pepper, coriander seeds or fennel, pack in jar and cover with oil. --use dried spices
Also... How to make yoghurt:
4 1/2 cups milk--organic
16 oz plain natural yoghurt
bring milk to boil--then turn off heat, cool 40 miutes--whisk in yogurt cover and leave at room temp 6-8 hoursthen chill
Also... How to make yoghurt:
4 1/2 cups milk--organic
16 oz plain natural yoghurt
bring milk to boil--then turn off heat, cool 40 miutes--whisk in yogurt cover and leave at room temp 6-8 hoursthen chill
Crunchy thai salad
combo of sprouts, peppers, spinach, chillies, arugula, scallions, cukes, cabbage, snap peas, mint, basil, cilantro, toasted cashews sesame seeds, cooked and chilled egg noodles,
Thai dressing:
4 T lime juice
3 T olive oil
1 T sesame seed oil
1 T soy sauce
pinch brown sugar
1 T ginger chopped
1/2 clove garlic
1 chilli seeded and finel sliced
1 large handful cilantro and basil chopped!
via jamie oliver
Thai dressing:
4 T lime juice
3 T olive oil
1 T sesame seed oil
1 T soy sauce
pinch brown sugar
1 T ginger chopped
1/2 clove garlic
1 chilli seeded and finel sliced
1 large handful cilantro and basil chopped!
via jamie oliver
Sunday, May 1, 2011
who wants to make these!?!
Cardamom Doughnuts
by amanda
This recipe was given to food52 by Adam Baumgart, the pastry chef at Bluebird Coffee Shop in the East Village.
Makes 9 doughnuts and 9 doughnut holes
2 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons plus 1 cup sugar
2 teaspoons coarse kosher salt
1 1/4 teaspoons ground cinnamon
2 3/4 teaspoons ground cardamom
1 1/4 teaspoons active dry yeast
11 milliliters lukewarm water
2 large eggs
2 large egg yolks
95 milliliters whole milk
95 milliliters buttermilk
13 tablespoons unsalted Plugra or other high butterfat butter, at room temperature
1 cup pistachios, finely chopped (by hand, not in a food processor)
4 tablespoons unsalted butter
Mix together the flour, 3 tablespoons sugar, salt, cinnamon, and cardamom, and chill in the fridge for 30 minutes.
Stir together the yeast and water in a small bowl. In the bowl of a stand mixer fitted with a dough hook (or by hand in a large bowl with a wooden spoon), combine the chilled flour mixture, the eggs, egg yolks, milk and buttermilk. Mix on low speed until a dough forms. It might be a little shaggy on the sides and that’s ok.
Add the yeast and continue mixing on low for 3 minutes. Pinch a piece of dough. It should be quite soft and sticky but should begin to stretch. If not, keep kneading for another 2 minutes.
Add the Plugra butter, 1/ 3 at a time, and let the mixer knead for 5 minutes after each addition. The dough should become very smooth and elastic. It will seem impossibly soft, and should feel a little bouncy like a marshmallow. Don’t despair. This is right.
Brush a bowl twice the size of the dough mixture with oil. Scrape the dough into the bowl. Lightly brush the top with oil. Cover the bowl with plastic wrap, and let rest at room temperature for 45 minutes.
Using a dough scraper, fold in the sides of the dough (don’t punch it down, just fold it). Let rest, covered, for another 45 minutes, then fold it again. Cover and place the dough in the refrigerator overnight (or for at least 8 hours).
Lightly flour a work surface. Line 2 baking sheets with parchment paper. Have your kitchen scale ready (if not you’ll be dividing the dough into 9 equal pieces) and a spray bottle filled with water. Spread the chopped pistachios on a small plate. Remove the dough from the bowl and set it onto the floured surface. Using your dough scraper, cut and weigh out 100 g pieces. You should have exactly 9 pieces.
Using as little flour as possible, shape the dough pieces into rolls, and set the rolls on a floured portion of the work surface, at least 5 inches apart. Let rest for 10 minutes. If the dough becomes difficult to handle at any time, put it back in the fridge to chill for 30 minutes.
Get out your 1-and-1/2-inch round cookie cutter. One at a time, firmly pat the rolls into 1/2-inch-thick disks. Cut out the centers with the cookie cutter.
Working one doughnut at a time, spray a doughnut with just enough water to wet its surface. Dip the wet side of the doughnut into the pistachios, and set, nut-side-up, on the parchment-lined baking sheet. Repeat with the remaining doughnuts and doughnut holes, spacing them at least 3 inches apart. Cover loosely with plastic wrap. Let rise until fluffy and light – the doughnut should bounce back when pressed – about 1 1/2 hours.
Heat the oven to 375 degrees. Bake the doughnuts for 6 minutes, then turn the baking sheets from back to front and continue baking until lightly browned and cooked through, 4 to 6 more minutes. Meanwhile, melt the remaining 4 tablespoonsbutter and place the sugar in a wide, shallow bowl.
After removing the doughnuts from the oven, again working one at a time, brush the doughnuts with butter, then dip in the sugar, and set on a baking rack to cool.
by amanda
This recipe was given to food52 by Adam Baumgart, the pastry chef at Bluebird Coffee Shop in the East Village.
Makes 9 doughnuts and 9 doughnut holes
2 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons plus 1 cup sugar
2 teaspoons coarse kosher salt
1 1/4 teaspoons ground cinnamon
2 3/4 teaspoons ground cardamom
1 1/4 teaspoons active dry yeast
11 milliliters lukewarm water
2 large eggs
2 large egg yolks
95 milliliters whole milk
95 milliliters buttermilk
13 tablespoons unsalted Plugra or other high butterfat butter, at room temperature
1 cup pistachios, finely chopped (by hand, not in a food processor)
4 tablespoons unsalted butter
Mix together the flour, 3 tablespoons sugar, salt, cinnamon, and cardamom, and chill in the fridge for 30 minutes.
Stir together the yeast and water in a small bowl. In the bowl of a stand mixer fitted with a dough hook (or by hand in a large bowl with a wooden spoon), combine the chilled flour mixture, the eggs, egg yolks, milk and buttermilk. Mix on low speed until a dough forms. It might be a little shaggy on the sides and that’s ok.
Add the yeast and continue mixing on low for 3 minutes. Pinch a piece of dough. It should be quite soft and sticky but should begin to stretch. If not, keep kneading for another 2 minutes.
Add the Plugra butter, 1/ 3 at a time, and let the mixer knead for 5 minutes after each addition. The dough should become very smooth and elastic. It will seem impossibly soft, and should feel a little bouncy like a marshmallow. Don’t despair. This is right.
Brush a bowl twice the size of the dough mixture with oil. Scrape the dough into the bowl. Lightly brush the top with oil. Cover the bowl with plastic wrap, and let rest at room temperature for 45 minutes.
Using a dough scraper, fold in the sides of the dough (don’t punch it down, just fold it). Let rest, covered, for another 45 minutes, then fold it again. Cover and place the dough in the refrigerator overnight (or for at least 8 hours).
Lightly flour a work surface. Line 2 baking sheets with parchment paper. Have your kitchen scale ready (if not you’ll be dividing the dough into 9 equal pieces) and a spray bottle filled with water. Spread the chopped pistachios on a small plate. Remove the dough from the bowl and set it onto the floured surface. Using your dough scraper, cut and weigh out 100 g pieces. You should have exactly 9 pieces.
Using as little flour as possible, shape the dough pieces into rolls, and set the rolls on a floured portion of the work surface, at least 5 inches apart. Let rest for 10 minutes. If the dough becomes difficult to handle at any time, put it back in the fridge to chill for 30 minutes.
Get out your 1-and-1/2-inch round cookie cutter. One at a time, firmly pat the rolls into 1/2-inch-thick disks. Cut out the centers with the cookie cutter.
Working one doughnut at a time, spray a doughnut with just enough water to wet its surface. Dip the wet side of the doughnut into the pistachios, and set, nut-side-up, on the parchment-lined baking sheet. Repeat with the remaining doughnuts and doughnut holes, spacing them at least 3 inches apart. Cover loosely with plastic wrap. Let rise until fluffy and light – the doughnut should bounce back when pressed – about 1 1/2 hours.
Heat the oven to 375 degrees. Bake the doughnuts for 6 minutes, then turn the baking sheets from back to front and continue baking until lightly browned and cooked through, 4 to 6 more minutes. Meanwhile, melt the remaining 4 tablespoonsbutter and place the sugar in a wide, shallow bowl.
After removing the doughnuts from the oven, again working one at a time, brush the doughnuts with butter, then dip in the sugar, and set on a baking rack to cool.
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