tag:blogger.com,1999:blog-70198531790840631782024-02-22T08:01:31.055-08:00Passing the Thymepassingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7019853179084063178.post-91165217063504825482011-07-17T17:50:00.000-07:002011-07-17T17:51:44.481-07:00What I've Been Up To<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I would first and foremost like to apologize for my long hiatus which I am about to break. A lot has gone on during my absence that I am very excited to share:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://img855.imageshack.us/img855/903/14954437.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img855.imageshack.us/img855/903/14954437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" m$="true" src="http://img855.imageshack.us/img855/903/14954437.jpg" width="425" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Say hello to Nikita Victoria Belykh, my baby sister, born June 09, 2011. ! Ever since she came into our family, life had not been the same. She is truly the most precious and innocent little gift.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img8.imageshack.us/img8/1451/29143629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" m$="true" src="http://img8.imageshack.us/img8/1451/29143629.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopu5-rvGF_55Igi1NyEfSJrmdYw7x5cbMSKcgUsWT69cp6744Po0WvSCTl1CDvaw0xzmiKPAKJJdciEZMAS_8g5dhoWYmrDGJExTUnnVikdIVaHF1M2jZqFZ9LagDAsms6HU5kLQ-Ug/s1600/28+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopu5-rvGF_55Igi1NyEfSJrmdYw7x5cbMSKcgUsWT69cp6744Po0WvSCTl1CDvaw0xzmiKPAKJJdciEZMAS_8g5dhoWYmrDGJExTUnnVikdIVaHF1M2jZqFZ9LagDAsms6HU5kLQ-Ug/s640/28+for+blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrgkPMvNvzxRmHgSTWOo160NSfG61ef5LRkEjvCPS30i7xS8e-LxoERaCGytRDjVYkdXP16hRO07IKwN436uMCraidCpwHDgGZWzRu5DdFHd1nxmrbPVKuUbsiro3kMo2L0Q1Vwa6CQ/s1600/53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrgkPMvNvzxRmHgSTWOo160NSfG61ef5LRkEjvCPS30i7xS8e-LxoERaCGytRDjVYkdXP16hRO07IKwN436uMCraidCpwHDgGZWzRu5DdFHd1nxmrbPVKuUbsiro3kMo2L0Q1Vwa6CQ/s640/53.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWi0gIgCPi1ZmBynElpzUCPK_9Aqyu2abLFD9TTNtYf8HhWMJjywxCpKtaEbMQQ5H4FXfzfgT00BpJ9GytjMkWgtRndvQ8iSYgCZlSL6cPLXxagxMWwJgwUGsuX6D2NErOv9y8gqKBdg/s1600/51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWi0gIgCPi1ZmBynElpzUCPK_9Aqyu2abLFD9TTNtYf8HhWMJjywxCpKtaEbMQQ5H4FXfzfgT00BpJ9GytjMkWgtRndvQ8iSYgCZlSL6cPLXxagxMWwJgwUGsuX6D2NErOv9y8gqKBdg/s640/51.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Right after exams, I was lucky enough to have my parents fulfill my childhood dream to visit Paris !!! I've been planning for months for this trip and surely had the time of my life once my dad and I arrived. And oh my god, the food was simply heavenly. <span class="fbPhotoCaptionText">My dad and I had determined the smell by which we define Paris - an overwhelmingly mindsweepingly amazing mix of cigarette smoke, Arabica coffee, and yeast risen breads and pastries from the multitude of boulangeries entering your nostrils early in the morning. Crusty ficelles and adorable pains sucrés dans la vitrine, people digging into their charming salades composés with their perfectly poached eggs on top, tantilizing baguettes farcies layed out like eyecandy on every block, the whip of galettes being prepared before your very own eyes... Ah, c'était une expérience inoubliable<b>. </b></span><br />
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<span class="fbPhotoCaptionText">I came back to see the world in different colours, bearing the wish that I will one day live in Paris and bake with their irresistable high-quality Echiré butter, have fresh, light, featherweight croissants every morning, stock up on salted butter caramels and read in the comfort of the Luxembourg gardens on my free afternoons with one--no, two, PH's macarons in hand. Yes, yes, that is how I envision my ideal future.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img543.imageshack.us/img543/5416/vebeenupto01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" m$="true" src="http://img543.imageshack.us/img543/5416/vebeenupto01.jpg" width="640" /></a></div>I have done a lot of baking since I had returned, some being inspirations from France while other creations were meant for accompaniment to celebrations such as Nikita's first birthday. I baked a simple Genoise Cake, layered it between Whipped cream frosting and layered on Buttercream Frosting on the sides and top of the cake. As for the mini madeleines, here is the simple, fail-proof recipe for those that are interested:<br />
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<div align="left"><u>Mini Matcha Madeleines</u></div><div align="left"><em>Adapted from <a href="http://bossacafez.blogspot.com/2009/11/macha-madeleines.html">Evan's Kitchen Ramblings</a></em></div><div align="left">Makes 75-85 mini madeleines</div><div align="left"><br />
</div>120g cake flour, sifted<br />
1-1/2 tsp baking powder<br />
3-4 tsp matcha powder<br />
Pinch salt<br />
130g sugar<br />
3 eggs, room temperature<br />
1 tsp vanilla extract<br />
160g butter, melted and slightly cooled<br />
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1. Sift together the cake flour, baking powder, matcha powder and salt in a medium bowl. <br />
2. In a stand or hand-held mixer, beat the sugar and eggs for several minutes until they become thick, pale, and fully,and thick ribbons form when the beaters are lifted from the mixture. <br />
3. Fold the flour mixture into the sugar and egg mixture. Make as many folds as necessary to evenly distribute the flour and ensure that there are no air pockets present. (The batter should deflate a bit).<br />
4. Fold in the butter quickly yet thoroughly.<br />
5. Cover with plastic wrap and set to cool in the refrigerator for a minimum of 2 hours, or even better, overnight. <strong>This step is very important, as it will produce the characteristic madeleine bump.</strong><br />
6. Lightly grease the mini madeleine tins and preheat the oven to 400°F (200°C). Fill 3/4 of each madeleine tin with the mixture and bake for 5-7 minutes, watching the madeleines carefully. They should be golden and a skewer inserted into each madeleine should come out clean.passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com1tag:blogger.com,1999:blog-7019853179084063178.post-86302549195148760232011-04-23T19:57:00.000-07:002011-04-23T20:09:33.503-07:00Carb Fix (& Pre-Easter Hype!)<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img96.imageshack.us/img96/7376/carbfix01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" i8="true" src="http://img96.imageshack.us/img96/7376/carbfix01.jpg" width="640" /></a></div>Last minutes Easter preparations are happening as I type this. Everyone seems to be hyped for tomorrow - me, especially, as I have been fasting for nearly two months and, boy, do I miss low-fat yogurt mornings and occasional buttery toast ! My parents and I decorated eggs on Thursday, I baked off a Kulich this morning, and our beautiful pistachio Russian Pasxa is sitting in the refrigerator setting. Meanwhile, I am serving them carbs, carbs, carbs, perhaps to reflect my earning for these delicious baked goods. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img24.imageshack.us/img24/739/carbfix02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" i8="true" src="http://img24.imageshack.us/img24/739/carbfix02.jpg" width="640" /></a></div><br />
My mom, who is close to her due date for the baby, is suggesting I bake more whole-grain goods as she doesn't want to gain any more weight, and is attempting to make healthier choices for the next two months. So, although I'm continuing to whip up high-carb breads and muffins, you will find that most of them contain whole wheat flour, and the muffins I am about to share with you are only 100 calories each, quite wonderful for those on a diet as well ! Only problem is, they don't rise quite as high as regular muffins, due to the reduced fats. But nonetheless, they're a great shameless treat to have at the table : )<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img806.imageshack.us/img806/2818/carbfix03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" i8="true" src="http://img806.imageshack.us/img806/2818/carbfix03.jpg" width="640" /></a></div><br />
You'll notice that there is a book present in the last shot -- it is the <em>Bread Bible</em> by Rose Levy Beranbaum, a great read to have for any bread-lover. It inspired me to experiment with ingredients and develop my own sandwich bread recipe that I may share soon on this blog : ) It feels liberating to start to move away from recipes and develop your own !<br />
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In case I don't get another chance to wish you one, Happy Easter dear readers! If Easter is celebrated in your household and you have a second to spare, I'd really love to hear about what you prepare and how you spend this holiday : )<br />
<a name='more'></a><u>Angel Biscuits</u> <br />
<div></div><div></u><span style="font-family: inherit;"><em>Adapted from Anna Olson<span style="color: black;"></span></em></span> </div><div></div><div class="ingredient"><span class="type"></span><span class="name">1-1/4 tsp instant dry yeast</span></div><div class="ingredient"><span class="value">1/4</span> <span class="type">cup</span> <span class="name">sugar</span></div><div class="ingredient"><span class="type"></span><span class="name">1-1/2 tbsp warm water (body temperature)</span></div><div class="ingredient"><span class="value">3</span> <span class="type">cups+1 tbsp</span> <span class="name">all purpose flour</span></div><div class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> <span class="name">baking soda</span></div><div class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> <span class="name">baking powder</span></div><div class="ingredient"><span class="value">1/2</span> <span class="type">teaspoon</span> <span class="name">fine salt</span></div><div class="ingredient"><span class="value">1/2</span> <span class="type">cup</span> <span class="name">cold unsalted butter, cut into pieces</span></div><div class="ingredient"><span class="value">1</span> <span class="type">cup</span> <span class="name">buttermilk</span></div><div></div><ol><li>Stir yeast, a pinch of the sugar and water together and set aside. Sift flour, remaining sugar, baking soda, baking powder and salt into a large bowl. Cut the butter into the flour with a pastry cutter until it’s a rough crumbly texture. Stir the yeast mixture into the buttermilk and add it to the flour. Mix until a fairly sticky dough forms, cover with plastic wrap, and chill overnight.</li>
<li>The next day, preheat oven to 425°F. On a lightly floured surface, roll out dough to ½-inch (1 cm) thick and fold dough over in half, pressing down gently. Using round cutters (choose a cutter the diameter of which will produce biscuits of your preferred size) cut out biscuits and place on a parchment-lined baking sheet. Bake 10 to 12 minutes, until just lightly browned.</li>
<li>Serve biscuits hot (they cool very quickly!) with butter and jam of your choice, or proceed to either step 4 or 5.</li>
<li><em>If planning on serving within the next 6 hours, without freezing</em>, wrap the biscuits in aluminum foil and bake without removing the foil at 350°F for 5 minutes to reheat.</li>
<li><em>If planning to freeze and later reheat,</em> wrap biscuits in aluminum foil and freeze. Bake uncovered (without foil) for 10 minutes at 350°F just before serving.</li>
</ol><u>100-Calorie Muffins</u><br />
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<div class="plaincharacterwrap ingredient">1 cup buttermilk, 1%</div><div class="plaincharacterwrap ingredient">1 cup old-fashioned rolled oats</div><div class="plaincharacterwrap ingredient">1/2 cup brown sugar</div><div class="plaincharacterwrap ingredient">1-1/4 cup whole wheat flour</div><div class="plaincharacterwrap ingredient">3/4 teaspoon baking powder</div><div class="plaincharacterwrap ingredient">3/4 teaspoon baking soda</div><div class="plaincharacterwrap ingredient">1/2 cup applesauce</div><div class="plaincharacterwrap ingredient">1 large egg</div><div class="plaincharacterwrap ingredient">12 walnut halves, for decoration</div><ol><li><div class="plaincharacterwrap ingredient">Mix oats and buttermilk in a small bowl, cover with plastic wrap, and let sit on the counter for approximately an hour.</div></li>
<li><div class="plaincharacterwrap ingredient">Grease 12 muffin cups and preheat the oven to 375°F. </div></li>
<li><div class="plaincharacterwrap ingredient">In a large bowl, combine sugar with dry ingredients. Add the buttermilk-oat mixture and mix. Whisk together egg and applesauce and stir into the batter.</div></li>
<li><div class="plaincharacterwrap ingredient">Divide evenly between muffin cups and bake for 25-35 minutes. Cool on cooling racks; then serve.</div></li>
</ol><div class="plaincharacterwrap ingredient"><u>Grandma's Potato Cheddar Bread</u></div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient">The recipe for this delicious and not-as-heavy-as-it-sounds bread can be found <a href="http://www.foodnetwork.ca/recipes/Appetizer/Cheese/recipe.html?dishid=10133">here</a>. You must try it at least once!</div>passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com1tag:blogger.com,1999:blog-7019853179084063178.post-45439035151517784552011-04-07T18:23:00.000-07:002011-04-07T18:23:15.070-07:00Look-A-Like<a href="http://img846.imageshack.us/img846/4264/walnutlookalikebeauties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" r6="true" src="http://img846.imageshack.us/img846/4264/walnutlookalikebeauties.jpg" width="640" /></a><br />
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These past few weeks have been hectic, with various assignment deadlines and pressure to find a summer job. I had turned 16 last week, which means I am legally capable of taking the G1 driving test ! I hope to move through all the necessary procedures in order to be able to operate a car in no time : )<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img18.imageshack.us/img18/4264/walnutlookalikebeauties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" r6="true" src="http://img18.imageshack.us/img18/4264/walnutlookalikebeauties.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I've been meaning to make these lovely traditional Russian walnut-shaped cookies for quite some time. It was quite a bit of work assembling them, but definitely worth the effort ! The madeleine cookies are chewable, while the cream sandwiched in between is rich, sweet, and luscious. I brought some of these treats to school (as my parents are not always reliable testers) and asked a great friend of mine, Cindy, to taste them. It seemed that she had thoroughly enjoyed them, and she had said that they reminded her of cookies from her childhood. I can't wait to make these again soon - this time after the end of the Lenten fast so that I could taste them ! ; )<br />
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<u>Walnut-Shaped Look-A-Like Beauties</u><br />
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<em>Makes 40-60 cookies</em><br />
<em>For the dough:</em><br />
2-3 eggs<br />
1/2 cups sugar<br />
200 g margarine <em>or</em> 200 g butter, softened, room temperature<br />
1/2 tsp baking soda+vinegar<br />
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<em>For the filling:</em><br />
1 can condensed milk<br />
100 g butter, softened, room temperature<br />
<ol><li>Place closed can of condensed milk in a large pot and cover generously with water. Bring to a boil, and simmer for 3 hours, checking every half hour to ensure that water is still covering the can. Add water to the pot when needed.</li>
<li>After the 3 hour mark, remove the can from the water and open. The condensed milk should have changed colour (white to brown) and developed a thicker consistency than it had had originally. Dump cream into a bowl and while it is still hot, mix with the butter until all of the butter is incorporated.</li>
<li>Preheat your oven to 400°F (204°C).</li>
<li>In a medium-sized bowl, whisk the eggs with the sugar and add the soda+vinegar solution, then add the margarine.</li>
<li>Gradually sieve in flour while mixing the mixture in the bowl, until all of the flour is sieved and the dough becomes thick and elastic.</li>
<li>Lightly grease mini madeleine moulds. Roll dough into small balls, slightly bigger than M&Ms. Using your finger and/or a small spatula, mould each ball into the mini madeline moulds, making sure that the tops are even and smooth. The dough should only fill 1/2 to 3/4 of the mould. </li>
<li>Bake for 10-18 minutes and remove from the oven when both the tops and bottoms are slightly golden in appearance. </li>
<li>Assemble by cutting out a small circle in the soft part in the centre of each cookie and stuffing the hole generously with cream. Couple up each cookie and sandwich both with additional filling. Let cool for 1-2 hours or overnight until filling develops a more solid consistency before serving.</li>
</ol>passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com1tag:blogger.com,1999:blog-7019853179084063178.post-32773451134736885962011-03-15T14:25:00.000-07:002011-03-15T21:00:52.300-07:00Crazy About Oats<div class="separator" style="clear: both; text-align: left;"><a href="http://img683.imageshack.us/img683/4637/crazyforoats01.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="475" q6="true" src="http://img683.imageshack.us/img683/4637/crazyforoats01.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">First and foremost, I would like to apologize for my absense this past week and a half; I had a lot of schoolwork to finish up before my March Break started, and, in addition to that, I had started the Lenten fast which made baking quite difficult. Now that I am in the oil-free vegan regime, though, the smells of the treats I'm about to share with you don't lure me into taking a bite. Instead, I hand over the job of taste-tasting, and eating, to my parents, who don't seem to mind the multitude of oats in our baked goods this week.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Over the course of this past week, I have been eating a lot of oatmeal. The version you see in photo was topped off with dried figs, pecans, and blackberries. (Mmm). Both of the recipes for the scones and the bars are not original, but there are several modifications that I had made to both. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img717.imageshack.us/img717/5366/crazyforoats03.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="475" q6="true" src="http://img717.imageshack.us/img717/5366/crazyforoats03.jpg" width="640" /></a></div><br />
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<u>Oat Scones</u><br />
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<span style="font-family: inherit;">Adapted from <span style="color: black;"><em>Essentials of Baking</em></span> by Williams-Sonoma</span><br />
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<em>Makes 6 Medium-Sized Scones</em><br />
<em>For the dough:</em><br />
1 cup (155g) all-purpose flour<br />
3/4 (75 g) old-fashioned rolled oats<br />
1/3 cup (20g) oat bran<br />
1/4 cup (60g) firmly packed brown sugar<br />
1 tbsp baking powder<br />
1/2 tsp salt<br />
6 tbsp (90g) cold, unsalted butter, cut into 1/2-inch (12 mm) pieces<br />
2/3 cup (160 mL) half-and-half cream or whole milk<br />
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<em>For the topping:</em><br />
2 tsp whole milk or half-and-half cream<br />
2 tbsp rolled oats<br />
1 tbsp turdinado sugar mixed with 1/2 tsp ground cinnamon<br />
<ol><li>Position a rack in the middle of the oven, preheat to 425°F, and line a rimless baking sheet with parchment paper. </li>
<li>2. In a food processor, combine the flour, rolled oats, oat bran, brown sugar, baking powder and salt and pulse 2 to 3 times to mix. Add the butter and pulse 7-8 times until pea-sized crumbs form. Pour in the cream or milk and pulse 5-6 times until moistened. </li>
<li>Turn dough out onto floured surface and press into a ball. Pat out into a round about 1/2 inch (12mm) thick and 6-1/2 inch(16.5 cm) in diameter. (If you have the time to do this, I recommmed chilling the dough in the refrigerator for half an hour or so).Cut into 6 wedges and place 1 inch (2.5 cm) apart on the prepared pan. </li>
<li>Brush wedges with the milk or cream and sprinkle with oats and cinnamon sugar. </li>
<li>Bake for 13-17 minutes until golden and brown. Col slightly on wir rack and serve warm.</li>
</ol><u>Breakfast Oatmeal Squares</u><br />
You can find this great recipe on <a href="http://www.tarteletteblog.com/2008/09/breakfast-thoughts-lavender-oatmeal.html">Tartelette's blog</a>; the only modificaiton I made was adding an extra tablespoon of honey to the dough, and glazing the squares with more honey after they came out of the oven, just to increase the liquid to dry ratio and make these a little sweeter.passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com4tag:blogger.com,1999:blog-7019853179084063178.post-74598478617750988942011-02-27T15:52:00.000-08:002011-03-21T04:23:02.437-07:00What a Knit Kit it Was<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://img19.imageshack.us/img19/3430/mysewingkit02.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" l6="true" src="http://img19.imageshack.us/img19/3430/mysewingkit02.jpg" /></a></div><br />
There are few things more wonderful than a hand-knit dress and a kitchen smelling of fresh basil on a Sunday afternoon. The day before the start of a busy week is very important, as it is the last chance for everyone to relax and spend time together as a family. This weekend my mom had been busy knitting a dress for my baby sister, who is on the way, and due in June. I remember wearing my mom's knitted clothes when I was younger, and surprising as it may sound, they were never of the type that were embarassing to wear in public. (I'll post a photo of the dress once my mom is finished with it).<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://img202.imageshack.us/img202/862/mysewingkit.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" l6="true" src="http://img202.imageshack.us/img202/862/mysewingkit.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Inspired by my mom's creativity and patience, I decided to collaborate both of our activities and do a knitting theme today. I made panfried noodles with shrimp, kalamata olives and basil that reminded me of yarn, and baked off several trays of sugar cookies shaped like buttons. After all, if I'm posting once a week, so why not do something fun and creative ? I wish you all the most colourful, exciting week ! : )</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://img717.imageshack.us/img717/5578/mysewingkit03.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" l6="true" src="http://img717.imageshack.us/img717/5578/mysewingkit03.jpg" /></a></div><br />
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<u>Shrimp, Olive and Basil Panfried Noodles</u><br />
<em>Serves 4</em><br />
<br />
1 package rice vermicelli<br />
1-1/2 tbsp vegetable oil for frying<br />
2 tbsp butter<br />
20 pieces raw shrimp<br />
10 kalamata olives, pitted<br />
Handful basil leaves<br />
2 tbsp sesame oil<br />
1-1/2 tbsp soy sauce<br />
1 tbsp hoisin sauce<br />
Salt, to taste<br />
<br />
<ol><li>Fill a large bowl with hot water, drop in vermicelli, and let stand for 10-15 minutes, until cooked. Drain.</li>
<li>Heat vegetable oil and butter in pan. Meanwhile, remove shell from shrimp (or keep it on, if you prefer it). Add shrimp to pan and sauté until shrimp are cooked through and the sides begin to fold up. Add vermicielli, and heat through.</li>
<li>Splash in sesame oil and soy sauce, and add hoisin sauce, then toss vermicielli using two forks.</li>
<li>Rip up basil leaves, halve each kalamata olive and toss in with noodles. Season with salt, and serve immediately.</li>
</ol><br />
<u>Button Sugar Cookies</u><br />
<em>Serving Size Depends on Size of Cookies</em><br />
<br />
2 cups all-purpose flour+extra for dusting<br />
Pinch of salt<br />
1/2 tsp baking powder<br />
120 g (1/2 cup+1/2 tbsp) butter, room temperature<br />
1 cup (200g) sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
3 different colours of liquid, gel, or paste food colouring (I used red, yellow, and green)<br />
<br />
<ol><li>In a medium-sized bowl, sift together flour, salt, and baking powder.</li>
<li>In a mixer, beat butter on high speed until soft, then beat in sugar until mixture becomes fluffy and light.</li>
<li>Add egg and vanilla and beat on medium speed until incorporated. (If the dough isn't coming together, stop the mixer and scrape off any butter stuck to the sides of the mixing bowl before continuing to beat.)</li>
<li>While keeping the mixer running at low speed, gradually add the dry ingredients and mix until everything comes together in a somewhat stiff mass. Remove from the mixer, shape into three disks, knead a different colour of food colouring into each disk, and refrigerate for 35 minutes to an hour.</li>
<li>Remove one of the disks from the refrigerator and roll out onto a lightly floured sheet of wax paper. (If the dough is too stiff to roll out, allow it to warm up before resuming).</li>
<li>With cookie cutters or any other round, sharp cutters, cut out circles of different sizes. Press a circle with a slightly smaller cutter into each cookie, making sure that it is properely centered. Using a skewer, make four button holes in the centre of each button-to-be. Reroll the scraps and repeat, working with each of the disks. (If at any point the dough becomes too sticky or soft, refrigerate before continuing to use.)</li>
<li>Refrigerate cookies for 15-20 minutes while you preheat your oven to 325°F (165°C). Bake on a parchment lined baking tray for 14-19 minutes, depending on how soft (or crunchy) you prefer your sugar cookies to be. (Note that the colour of the cookies will fade or darken a tad, as the oven tends to have that effect on food coloured baked goods.)</li>
<li>Cool on a cooling rack.</li>
</ol>passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com4tag:blogger.com,1999:blog-7019853179084063178.post-17474869400274194752011-02-20T17:58:00.000-08:002011-02-21T10:25:46.741-08:00Little Oven Delights<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img837.imageshack.us/img837/92/savourycookies01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j6="true" src="http://img837.imageshack.us/img837/92/savourycookies01.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have a very simple recipe to share with you readers this week : ) It's from a cookbook my mom had bought at a warehouse this summer. She loooves savory baking, and, unlike me, she doesn't really seem to have a sweet tooth. These are great with tea, coffee, and milk, though, though they contain no sugar. I made them about three times this week ! The best thing about this is that only whole-wheat flour is used, and you get lots of protein from the seeds : )</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And, to all of you that did something special this week, Happy Belated Valentine's Day ! : )</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I would also like to thank <a href="http://cafejohnsonia.blogspot.com/">Cafe Johnsonia</a> for being so supportive and responsive these past few weeks ! It's great to have some wonderful inspiration and receive feedback as a new blogger; her page is really great and every one of her creations is so lovely and unconventional. If you're reading this, I would definitely click that link and have a look at what she's making : )</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img189.imageshack.us/img189/1340/savourycookies02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j6="true" src="http://img189.imageshack.us/img189/1340/savourycookies02.jpg" /></a></div><div align="left"></div><br />
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<u>Malted wheat and mixed seed crackers</u><br />
(Adapted from <em>Cookies, Brownies, Bars and Biscuits</em> by Catherine Atkinson)<br />
<em>Makes 12-14</em><br />
<br />
250 g/2-1/4 cups whole-wheat or malted wheat flour<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
115 g butter, chilled and diced<br />
1 egg, beaten<br />
30 mL/2 tbsp milk, plus extra for brushing<br />
45 mL/3 tbsp seeds (pumpkin, squash, sesame, and/or sunflower)<br />
1/2 tsp celery salt (optional)<br />
<ol><li>Preheat the oven to 350°F(180°C). Combine flour, salt, and baking powder and cut in (using your fingers or a pastry cutter) the butter until coarse crumbs form.</li>
<li>Add the egg and milk and mix to a stiff dough. Roll out on a floured surface to about 5 mm(1/4 inch) thick.</li>
<li>Cut out cookies with a round cookie cutter and set aside. Re-roll the dough and repeat, until all the dough is used up.</li>
<li>Using a pastry brush, brush a little milk over each cookie-to-be. Sprinkle all the seeds in an even layer, then sprinkle the celery salt on top, if desired.</li>
<li>Very gently, roll the rolling pin back and forth over the seeds to press them over the dough.</li>
<li>Bake the crackers for about 15 minutes, or just until beginning to brown. Carefully transfer the crackers to a wire rack to cool completely.</li>
</ol>passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com2tag:blogger.com,1999:blog-7019853179084063178.post-44205210711006720642011-02-13T19:34:00.000-08:002011-02-13T20:28:05.337-08:00Living Green<a href="http://img35.imageshack.us/img35/5360/brusselsproutsaladnatur.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://img35.imageshack.us/img35/5360/brusselsproutsaladnatur.jpg" /></a><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This week I had realized that I, as much as I want to, can't post to this blog on weekdays. From the time I leave from school to the time I come back, I miss the best lighting conditions for photographs - and seeing as I don't have any lighting eqipment in the house and rely heavily on natural light, this is a big problem. So please bear with my weekly posting - I hope that this problem will be resolved in the summertime when there seems to be infinite daylight.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Today I had decided to make use of the brussel sprouts in the fridge by preparing a super easy but delightful salad. What I loved most about it was not it's falvour - but the medley of textures. The brussel sprouts were chewy, the pecans crunchy, and the arugula firm and peppery in taste - quite lovely if you ask me. : ) I dressed it with a fig balsamic vinagraitte and it paired well with all these greens. My mom whipped up some cute hors d'ouerves before we sat down for our Sunday supper - these are Paris toasts with brie and a port, pecan, and cranberry compote.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://img824.imageshack.us/img824/4850/brusselsproutsaladandto.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://img824.imageshack.us/img824/4850/brusselsproutsaladandto.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Now that I think about it, I was quite an abormal kid growing up. I've always loved beef liver, and never refused to eat my brussel sprouts - how strange, considering these two ingredients are every kid's nightmare.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I had also decided to bake off a foccacia farcita this morning. This is the second time I made it this week - my gosh, I can't describe to you how quickly homemade bread dissapears in our household. There's only 3 1/2 of us (my mom is pregnant), and a giant loaf like the one below gets finished in an evening ! Crazy, isn't it ?</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img703.imageshack.us/img703/4853/foccaciatrippie.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://img703.imageshack.us/img703/4853/foccaciatrippie.jpg" /></a></div><a name='more'></a><br />
<div style="text-align: left;"><u>Brussel Sprout Salad</u></div><em>Serves 4</em><br />
<br />
10-15 brussel sprouts, leaves and core separated<br />
1-1/2 cups baby arugula<br />
1 generous handful pecans (or any nuts for that matter; walnuts or sliced almonds will do)<br />
Vinaigrette or dressing of your choice (I used a fig balsamic)<br />
<br />
1. Bring a large pot of boiling, lighty salted water to a boil. Drop in brussel sprout leaves and blanch for a minute or so until soft. Remove, and shock in ice water. (Reserve the core of the brussel sprout to use in a vegetable stock). Drain, and dry very well, to ensure that your salad is not soggy.<br />
2. Lighty toast the nuts.<br />
3. Assemble your salad: Arrange arugula at the bottom, place brussel sprouts on top, and top off with toasted nuts. Drizzle vinaigrette or dressing of your choice on top right before serving.<br />
<br />
<u>Foccacia Farcita (<em>Stuffed Foccacia</em>)</u><br />
<em>Yields 1 loaf</em><br />
<br />
<strong>For the dough</strong>:<br />
2 tsp yeast<br />
1-1/4 cups (250 mL) water<br />
3-3/4 cups (525 g) bread flour<br />
1-3/4 tsp salt<br />
3 tbsp olive oil<br />
<br />
<strong>For the Filling</strong>:<br />
1-1/2 cup total cheese of your choice, sliced thinly or crumbled (I used mozzarella, brie, and cheddar)<br />
1-2 handfuls finely chopped herbs (I used dill, but basil would work wonderfully here)<br />
<br />
<strong>For the Topping</strong>:<br />
3 tbsp rosemary, whole leaves<br />
2 tbsp rosemary, chopped<br />
Two generous pinches fleur de sel (or any coarse salt, for that matter)<br />
<br />
1. Sprinkle yeast into 1 cup of the water in a small bowl. Let stand for 5 minutes. Meanwhile, mix the flour and salt in the bowl of your stand mixer. With your fingers or a spoon, create a well in the centre.<br />
2. Pour in the dissolved yeast and olive oil. Mix on low speed using the paddle attachment. Pour in the remaining water while mixer is running to form a soft, sticky dough.<br />
3. Switch to the dough hook attachment and knead on low-to-medium speed for 3 minutes. Allow to rest for 5 minutes. Knead for 2 more minutes on medium.<br />
4. Put the dough in an oiled bowl and cover with a dish towel. Let rise until doubled in size, approximately 1-1/2 to 2 hours. <br />
5. Punch down dough and divide into two pieces. Chafe each loaf-to-be for 3 minutes, then let rest for 10 minutes.<br />
6. Roll, or stretch out each piece into a 10-inch (25.4-cm) round. <strong>The dough will be very sticky, so maky sure to flour your hands, cutting board, and rolling pin !</strong><br />
7. Arrange the filling on top of one round, equally spreading out the cheese and herbs. Place the second round over the first and tightly pinch together the edges all around. Cover dough loosely with a slightly damp tea towel and let rest in a warm place as you preheat the oven to 400°F (205°C).<br />
8. Using your fingertips, make "dimples" in the dough at random intervals. Fill each dimple with several whole rosemary leaves. Sprinkle chopped rosemary and coarse salt on top. Bake for 30-40 minutes, until golden. Drizzle with olive oil, cut, and serve.passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com1tag:blogger.com,1999:blog-7019853179084063178.post-35677231233139537572011-02-05T17:13:00.000-08:002011-02-05T19:59:10.359-08:00Autumn Nostalgia<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://img708.imageshack.us/img708/1771/rootvegetablesoupingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="640" src="http://img708.imageshack.us/img708/1771/rootvegetablesoupingred.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: left;">Soup is something that has always been in the household. We may not always have a main course prepared, but there is always soup in the fridge, and bread in the pantry. Inspired by the beautiful colours of autumn and my nostalgia for warmer weather, I prepared this Roasted Autumn Vegetable Soup, and Classic French Bread to start off the weekend. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img823.imageshack.us/img823/3190/frenchbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://img823.imageshack.us/img823/3190/frenchbread.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">When it comes to soup, I never use or follow formally written recipes, or measure/weigh any of the ingredients. After all, you can't go wrong with throwing a bunch of beautiful, fresh ingredients into a pot ! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img138.imageshack.us/img138/7111/butternutsquashsoup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://img138.imageshack.us/img138/7111/butternutsquashsoup1.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em> In case you aren't familiar with how to oven roast these vegetables</em>:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">To prepare the squash for roasting, I cut it in half, removed the seeds, oiled it generously and placed it in, threw in a few herbs (thyme & rosemary) and put it in a 375°F (190°C) oven for about 50 minutes or so. I then wrapped my carrots and parsnips in foil and roasted them in a separate pan for 50 minutes, at the same temperature as the squash.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img824.imageshack.us/img824/8711/butternutsquashsoup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="http://img824.imageshack.us/img824/8711/butternutsquashsoup4.jpg" /></a></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Because there's always lots of room for improvisation when you're preparing soup, I'll keep the proportions simple to remember, and the recipe quite brief. Enjoy your weekend, readers !</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://img826.imageshack.us/img826/2676/butternutsquashsoup3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="640" src="http://img826.imageshack.us/img826/2676/butternutsquashsoup3.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>French Bread</u></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I used a wonderful in-depth recipe from the lovely blog <a href="http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html">Steamy Kitchen</a> to bake this bread. Looks like this will be a new family favourite from now on.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Autumn Vegetable Soup</u></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 cooking onion, diced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 cloves garlic, sliced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4-6 cups vegetable broth (depending on how thick you prefer your soup to be)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 carrots, roasted, skins removed, coarsely chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 parsnips, roasted, skins removed, coarsely chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 butternut squashes, roasted, skins removed, coarsely chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Milk or cream (optional)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Pinch nutmeg</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Pinch Paprika</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Salt+Pepper to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1. Sauté onion and garlic over medium-high to high heat until golden. Meanwhile, bring stock up to a simmer.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2. Add onion, garlic, carrots, and parsnips to stock and simmer, covered, for 10-20 minutes. Remove from heat.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3. Working in batches to avoid creating a mess in your kitchen from blending hot liquids, puree equal volumes of stock and vegetable mixture and butternut squash. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4. Slightly warm the soup over low heat. Working to get the right consistency, add milk to thin out the soup, or heavy cream to thicken it, if desired. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">5. Adjust seasoning, adding salt, paprika, nutmeg, and any other spices you wish. Serve immediately.</div>passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com4tag:blogger.com,1999:blog-7019853179084063178.post-45651679861365577912011-02-02T16:03:00.000-08:002011-02-05T21:09:42.012-08:00Put the Crunch In It<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFrVhkt72Ovo_5_q3F8Xp3Ut-S6R5vmEtIKTjBNRblcWZ2MuTi_j2vty1cXCft5aPoNgOLcH3ZhqZr4V4fBWeo2UYaH2vJhlTQieObH-WrGzeqSXwZT7Mjq4P_FkXHlMrXbXU0a93lw/s1600/Crunch+Bars+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Today we had a snow day here in Toronto, and that meant that I was excused from school - a rare occasion I couldn't not take advantage of. ; ) In the morning I flipped open my recipe organizer to find these caramel crunch bars from Dorie Greenspan.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUO5CbeyhjCTzLCfBUG7F_dgWPysQELYeqf80ueQggbqvDq2oXa88qgOI24zq4KngNxpwkjbE-w-E6XGr2cGL40fqJtwUTTxyBwoXS_qDHdFWwghg3LAaOWRnPE-0e6fWUpGNMId9g0g/s1600/Crunch+Bars+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUO5CbeyhjCTzLCfBUG7F_dgWPysQELYeqf80ueQggbqvDq2oXa88qgOI24zq4KngNxpwkjbE-w-E6XGr2cGL40fqJtwUTTxyBwoXS_qDHdFWwghg3LAaOWRnPE-0e6fWUpGNMId9g0g/s640/Crunch+Bars+1.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Because we had little dessert left in our house, I took the oportunity to bake these - but tweaked the recipe a little to suit my mom's craving for nuts. Since there was already so much chocolate required and we had no toffee in the house, I used nuts to top off these Crunchy Caramel Bars, renamed Crunchy Hazelnut Bars. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZBOS32IALQuPKj08aLMw7uwjGpJ0pCO5jSyNXGBdqAmrTi43MS4feB_NmdVLpLhf36IcFUxAPj6zFxeDy0eDTXswdeNIBjhQ1pqShyfxF_areQJTH-L0X_T2BFcsB7HzkPEK9UIeUQ/s1600/Crunch+Bars+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZBOS32IALQuPKj08aLMw7uwjGpJ0pCO5jSyNXGBdqAmrTi43MS4feB_NmdVLpLhf36IcFUxAPj6zFxeDy0eDTXswdeNIBjhQ1pqShyfxF_areQJTH-L0X_T2BFcsB7HzkPEK9UIeUQ/s640/Crunch+Bars+4.jpg" width="426" /></a></div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span id="goog_1951401135"></span><span id="goog_1951401136"></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I was surprised at how quickly the chocolate melted and set, and how unfragile they were when cut. In other words, these were perfection. Enjoy.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn6H3Fk0gF84v9Len8Ddp20szOgrbc_d85W8bHD4SrVLxabaf1kuXp4O_GMqaVeMJX2ybXt352Gp_SnvepbYV3x62Bbk5VwQBA4DGZPsCMQ112lgRsIR4EfPQXoOTm2mNtgRsK2ejXw/s1600/Crunch+Bars+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn6H3Fk0gF84v9Len8Ddp20szOgrbc_d85W8bHD4SrVLxabaf1kuXp4O_GMqaVeMJX2ybXt352Gp_SnvepbYV3x62Bbk5VwQBA4DGZPsCMQ112lgRsIR4EfPQXoOTm2mNtgRsK2ejXw/s640/Crunch+Bars+3.jpg" width="426" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: inherit;"><u>Hazelnut Crunch Bars</u></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: inherit;">Adapted from<em> </em> <em><span style="color: black;">Baking: From My Home to Yours</span></em> by Dorie Greenspan</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>For the base</em>:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1-1/2 cups (192 g) all-purpose flour</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp instant espresso powder or finely round instant coffee</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 tsp ground cinnamon</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 sticks (8 oz/227 g) unsalted butter, <strong>at room temperature</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 cup (110 g) brown sugar, packed</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 cup (50 g) white granulated sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp pure vanilla extract</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 oz (85 g) bittersweet chocolate, finely chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>For the topping</em>:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6 oz (170 g) bittersweet chocolate, finely chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 cup hazelnut, oven toasted and finely chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>Getting ready</em>: Center a rack in the oven and preheat the oven to 375°F (190<strong>°</strong>C). Lightly butter a 9x13 inch baking pan (or two 7.5x5 small drip pans, like I had) line the pan(s) with foil and butter the foil. Put the pan(s) on a baking sheet.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>To make the base:</em> Whisk together the flour, coffee, salt and cinnamon.</div>Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter at medium speed until smooth, about 3 minutes. Add the sugars and beat for another three minutes or until the mixture is light and creamy. Beat in the vanilla and turn off the mixer. Add all the dry ingredients, cover the stand mixer with a kitchen towel (so you and your kitchen don’t get showered in flour) and pulse the mixer on and off at low speed about 5 times- at which point a peek at the bowl should reveal that it’s safe to turn the mixer to low and mix, uncovered, just until the dry ingredients are almost incorporated. Add the chopped chocolate and mix only until the dry ingredients disappear. If the chocolate isn’t evenly mixed, finish the job by hand with a spatula. You’ll have a very heavy, very sticky dough. Scrape the dough into the buttered pan and, with the spatula and your fingertips, cajole it into a thin, even layer.<br />
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Bake for 20 to 22 minutes, or until the base is bubbly – so bubbly that you can almost hear it percolating – and puckery. It will look as though it is struggling to pull away from the side of the pan. Transfer the pan to a rack and turn off the oven.<br />
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<em>To make the topping</em>: Scatter the chocolate evenly over the top of the hot base and pop the pan back into the oven for 2 to 3 minutes, until the chocolate is soft.. Remove from oven and immediately spread chocolate over bars, using offset spatula or the back of a spoon. Sprinkle the toffee bits over the chocolate and press them down lightly with your fingertips. Place the baking pan on a rack to cool to room temperature.<br />
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If, by the time the bars are cool, the chocolate has not set, refrigerate them briefly to firm the chocolate.<br />
Carefully lift out of the pan, using foil edges as handles, and transfer to a cutting board. Trim the edges if they seem a bit thick. Cut about 20 bars in total, or more, depending on how large you prefer the squares to be.passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com1tag:blogger.com,1999:blog-7019853179084063178.post-30460965136700019392011-01-30T18:01:00.000-08:002011-02-05T21:11:00.238-08:00Almond Orange Rosemary Biscotti<div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2P7CHh9hskYEcyxzLPvquwCOEY_D2bh8R68BBzieB-D-DESEj1J-iui34qVfXTbaNd_u6OTE8DfDchqzYjGnpTtSZCE4kguXEb7VcRv76Otd1DSALSLwptCcRWoX_2k4QF0SI2fQTDg/s1600/Biscotti+%257E2%257E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="501" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2P7CHh9hskYEcyxzLPvquwCOEY_D2bh8R68BBzieB-D-DESEj1J-iui34qVfXTbaNd_u6OTE8DfDchqzYjGnpTtSZCE4kguXEb7VcRv76Otd1DSALSLwptCcRWoX_2k4QF0SI2fQTDg/s640/Biscotti+%257E2%257E.jpg" width="640" /></a></div><div style="text-align: left;">It just wouldn't feel right to start a new blog without a proper introduction. : ) To anyone who's reading this, though there are very few (if any) of you out there, I'm Mary and I am 15 years old. I'm an aspiring chef, and a photography fan (my flickr account can be found <a href="http://www.flickr.com/photos/personal-kaleidoscope/">here</a>). A friend of mine suggested I start a food blog and post photos and recipes of my weekly culinary creations, so here I am, sharing with you a favourite of mine: biscotti. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Biscotti is one of the few things I make every week - normally on a Monday, or Tuesday. Though I use various nuts and dried fruits, my secret ingredients are rosemary and orange zest. I guess it's because they are two very homey, familiar flavours to me, and they taste great in combination with the sweetness or the biscotti. Oh, and, I'm sorry to rant, but I'm sure you foodies out there will understand what I mean - I get very irritated when I see a biscotti recipe with butter in the ingredient recipe. The biscotti that is served at Starbucks is merely an americanized version of the traditional italian classic. A traditional biscotti must be firm, hard, and strong enough to dip into coffee or tea - not cakey, fragile and overly sweet.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This recipe is one that I have come up with after trying and combining various versions of biscotti recipes in the past week after week.</div><div style="text-align: left;"><a name='more'></a></div><div style="text-align: left;"><strong>Almond Orange Rosemary Biscotti</strong></div><div style="text-align: left;"><br />
<em>Makes 18-25 biscotti</em></div><div style="text-align: left;">2/3 cup (135 g) sugar</div><div style="text-align: left;">2 eggs </div><div style="text-align: left;">1 tbsp vanilla extract</div><div style="text-align: left;">1/2 tsp anise extract (purely optional)</div><div style="text-align: left;">1-3/4 cup (245 g) all-purpose flour</div><div style="text-align: left;">1 tsp baking powder</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">1 tbsp rosemary, finely chopped</div><div style="text-align: left;">3/4 tsp orange zest</div><div style="text-align: left;">1 cup (approx. 140 g) almonds, toasted & coarsely chopped</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><ol><li> Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.</li>
<li> Beat sugar with eggs in a stand mixer fitted with the paddle attachment (or with a hand mixer, if one is not available) for approximately 10 minutes, or until the mixture becomes pale in colour, and forms thick ribbons when the beaters are lifted. Meanwhile, in a medium-sized bowl whisk the flour, baking powder, salt, rosemary, and orange zest.</li>
<li>Add the vanilla extract, anise extract (if using) to the egg and sugar mixture and beat in.</li>
<li>Pause mixer and add the dry ingredients to the wet. Cover stand mixer with a towel and mix on low speed until combined. (Alternatively, gradually add the dry mass with the mixer running on low speed.)</li>
<li>Fold the chopped almonds into the mass. Wet your hands and form the mixture into a log that is approximately 4-5 times as long as it is wide. I always eyeball the shape, but if you're a first-time biscotti baker, I would recommend to aim for a log that is 30 cm (12 inches) by 9 cm (3.5 inches).</li>
<li>Bake for 20-25 minutes until visible cracks to form and the log is relatively dry and firm to the touch.</li>
<li>Remove and cool for 10 minutes. Reduce oven temperature to 325°F (165°C). </li>
<li>Once cool, using a sharp knife dipped slightly in water, cut log into 1/2-inch slices and lay them out directly on baking sheet (without parchment paper). Bake for 7 minutes, flip over each biscotti, and bake 7 minutes more. (The timing is important, as you don't want your biscotti to come out dry.) Cool on a wire rack. Biscotti can be stored in an airtight container (or without, as well) for up to 2 weeks.</li>
</ol></div>passingthethymehttp://www.blogger.com/profile/03505606448301123076noreply@blogger.com0