I know that artisans and bread purists will be distressed by the whole bread machine thing. I do make bread by hand fairly often.
Continue Reading...Archives For fun with food
When I came from the Caribbean in March, I came with a couple bags of washed grey sugar. Sugar, along with rum; in the Caribbean; are by products of the sugar cane plant.
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I’ve decided to do some experimenting this week. I have two appliances in my kitchen that I have never used: a pizelle maker and a pasta maker (an extruder type not the rolling kind).
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The boychick’s pizza making went well, though he acted more as executive chef than line cook. He read through the recipe and measured things while I grated cheese and all that good stuff. It turned into a lesson on dough making and why things work the way they do.
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In an effort to promote the boychick’s growth in the kitchen and, I am hopeful, to expand his palate beyond PB&J, i have agreed to his request that he be responsible for making dinner on Thursday nights.
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I dragged down all the “gifts from the kitchen” books I own last night to try to find some inspiration for holiday gift giving that is from the heart rather than from the pocketbook.
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Keifel and I were discussing the feasibility of deep-fried marshmallows. I don’t think it’s possible as the marshmallows would expand making the coating crack and then all the marshmallow goo would leak out into the oil making a spectacular mess.
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I really hate to waste in the kitchen. It may come from growing up with two parents who lived through the depression; it may come from admonitions about people starving in Africa; it may be some innate frugalness in my DNA from various fonts of my heritage. For whatever reason, I tend to make do with leftovers, but I prefer them transformed if possible, made new and sometimes better.
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I have seen many different versions of this and made two, one from a kids’ cookbook that is a chocolate version that just isn’t chocolaty enough and the Nigella version. Here’s my conflagration of the two:
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We had friends over on Saturday for the previously mentioned black rice dish (which is actually from Forever Summer and not Nigella Bites). It was perfect, in taste, in texture, in presentation. I want to run right out and buy some more to see what else we can do with it.
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