Jensen

The Spouse and the Spawn have just got home and so I've made it to the middle of one of the loaves. It is a wee bit doughy so 30 minutes in the oven probably would have been better.

I've finally got around to trying some of the Dutch sweets, thanks especially to Lori in PA's comment about pearl sugar being available at Ikea. So, today's project was suikerbrood. I'm not a very good baker so I refrained from trying to change the recipe, except where I absolutely had to. I used Lori's flour amount (3 cups) and one packet of yeast; all other ingredients were measured or weighed as per Chufi's original. I not only couldn't find ginger in syrup at my local grocery store but I also couldn't find any ginger jam or marmalade. So, I chopped an ounce of candied ginger very finely, added a few tablespoons of sugar and about 1/4 cup or so of water. I heated it on the stove until the sugar was completely dissolved and it had thickened a bit. It tasted like ginger syrup to me! The big self-control item for me was not adding in the little ginger chunks. It was quite a decision. I didn't want to muck up the recipe but, since the others in my house don't like ginger as much as I do, I knew if I added it in, there would be more bread for me. Despite the promise of more bread, I held off on the ginger chunks. When I checked out my loaf pans, I found that I had two 2.2 L pans and two pans that were considerably smaller (probably around 1.5 L). So, rather than risk having a single bread escape from the larger pan, I opted to split the dough and make two smaller loaves. As per Lori's discovery, I let the dough rise for an hour the second time around. For baking times and temps, I went with the higher temp of 390F/200C and baked the loaves for 25 minutes. I haven't cut all the way into the bread yet but, about two inches from the end, it's cooked all the way through. If not, then it's only going to take another 5 minutes or so. And the photos!

Thanks for the link! The size I'd like would run me around $100 (times 2 since I have another similar image to accompany the asparagus). Like I said...when I have the disposable income.

Some day, when I have the disposable income to do so, I'm going to have this printed on a canvas: Right now, I've only had it (and some others like it) made into cards.

A few weeks ago, I ordered the "Winter Warmers" package from Tawanda Farms; it included one cross-rib roast (~3 lbs), short ribs (~2 lbs), and cross-cut shanks (~2 lbs). Along with some other cuts I ordered and including shipping, it worked out to around $6.00/lb. The meat was absolutely fabulous. On the business end, the service has been incredible...personal and yet professional. Tawanda's farmer, Carol Pasheilich, has a sig file on her emails that reads: KNOW YOUR PRODUCER! As far as I can tell, she lives by that credo. I've had a two or three phone conversations with her now and I feel like I'm getting to know her. And I like her!

I have the very good fortune to be going to hear Michael Pollan speak tomorrow night at the Mondavi Centre in Davis. We're hoping the evening will start with dinner at the Waterboy Restaurant but plans for that have not yet been finalised.

I don't get the Marcel hate either. Sure his hair makes you think he's Wolverine's bastard son but he seems to be an okay guy. Frank and Betty were waaaaayyyyy out of line in this episode. The dishes were definitely disappointing. I'm sure I'm not the only one who went to bed last night thinking "What would I have done?" Since "cutting edge" is definitely not my middle name, I figured the best I could do would be to use the familiar ingredients in different courses than the usual. Things I came up with while waiting to fall asleep: * an appetizer of turkey-stuffed and/or squash ravioli (I see someone else had that idea too) * a vegetable terrine made with Brussels sprouts or something like that (not sure if Brussels sprouts are traditional American TG fare but they are in my family) * a turkey terrine * potato madelines * sweet potato madelines with creme anglaise (or, as we like to call it, Bird's ) for dessert These guys are just so flipping disappointing...

Anyone have any good recipes for making your own corned beef? I ordered a beef brisket from a small farmer here in NorCal and it's just sitting in my freezer, waiting for me to get inspired. Well, it's either going to be corned beef or it will be Texas-style beef brisket (I have an incredible recipe from a friend in Texas). I prefer corned beef over Texas beef brisket though so I'd much rather do that with this particular piece of meat.

Mace is the prime spice ingredient in my grandmother's pumpkin pie recipe ... PUMPKIN

We've got Corningware's Just White and love it. I checked out the C&B Elements selection and have one thing I would offer up from our experience with over-sized dinner plates: make sure that they fit well in your dishwasher. In our new dishwasher, I have to fill some of the spots with either small plates or pot lids to make a channel for the hangie-down-thingie that holds the twirlie arm whatzit. Of course, if you don't cater to your OCD like I do, this may not be an issue for you ...

With my "not chanterelles" from Costco, we had a beautiful meal...a Wellington-like entree made with cheese, chicken, and the mushrooms. I made a mixture of ~4 oz. of mascarpone cheese, shredded Parmesan cheese, chopped fresh sage, and about a tablespoon of flour. The mushrooms were tossed with olive oil and roasted in a hot oven for 15 minutes or so. Skinless, boneless chicken breasts were browned in olive oil. To assemble, I rolled out one sheet of puff pastry and spread the cheese mixture lengthwise along the centre of it. The cheese was topped with the mushrooms and then the chicken breasts. Using an egg wash as sealer, the pastry was rolled around the filling and the whole thing went into the fridge for a wee bit to firm up. Then it was baked in a hot oven for about 45 minutes. It was unbelievably good. I think I'll make it again, only without the chicken next time!

The one food-related book I purchased this year that stands out above all others is Michael Pollan's "The Omnivore's Dilemma". Before reading it, I thought it might be "preaching to the choir". Buying local, as far as produce is concerned, has been a way of life for us since shortly after moving to CA. Our family histories mean that highly processed food has never really played a big role in our diets. Despite all that, this book was a complete and utter eye-opener.

I've never had quail but, as a kid going out to restaurants, my favourite meal to order was Cornish hen. The first time I had it (at Antonio's Restaurant, right before going to the MacPherson Playhouse to see Camelot), it was served with a roasted peach half filled with some sort of jelly. So, I'll say ... peaches!

Tom Colicchio discusses his new role as Mr. Cranky Pants in his blog: The whole thing is here: I'm Getting Grumpy

Ditto on the "who will go far this season" pronouncements. I didn't start watching the first season until some contestants had already been eliminated so I have no idea how the early shows were. I'm looking at these recent episodes as separating the wheat from the chaff. As for last night's elimination, in the words of the Spouse, "thank god that snotty bitch is gone." We were definitely not Marisa fans. Josie did seem to take some collateral damage from her association but, as I don't think she would have made it too much further (definitely not to the finale), no biggie in my books. Now if only we could get rid of the testosterone-poisoned chef, Frank.

I couldn't find any reference to eating separately or together in the article - maybe I missed it. But in any event, I don't understand your reference to eating separately being "posh". It was being written for a middle-class audience and English middle-class families don't see eating separately as posh - in fact, those who subscribe to the food expectations the article discusses would also favour all eating together at a dining table. English culture is so much more complicated than the myth of aristocratic life... Caroline ← Well, it was an idea... I'm always happy to be shown the error in my thinking. Thanks, Caroline. (Now, can you do something about the English class system in dog events? )

I don't know how old your boys are or what their particular likes or dislikes are BUT ... from a very early age (three?), the Spawn has loved agedashi, especially if benito flakes were included in the recipe. Alternatively, if the kids like spicy food, ma poh tofu might be a good introduction for them as well.

There are lots of folks who feed the younger children early, and eat while the child plays after dinner. Its more a convenience than snob thing. ← I only want to point out that the emphasis I tried to make was that the article was from an English periodical. There are aspects of English culture that escape most of us...one of them being that the "posh" people do not eat with their children. Children are served separately and, if they're posh enough, in a separate room! I've run into the English class system in another of my hobbies and it's not always rational.

I think the real question is "Why is the grocery store so inexpensive?" Just as with gasoline, I truly believe that the price of groceries in the US does not reflect the true cost of their production. And, as this article indicates, a backlash against the backlash. It reminds me of the backlash against political correctness. Being politically correct started out as being cognisant of other folk's sensitivities and using the least offensive language possible. It soon morphed into some sort of weird nice-speak and the original message was promptly lost amid the linguistic gymnastics being shoved down everyone's throats. No wonder there was a backlash! With the "eat local/eat healthy/don't eat processed food" movement, what started out as an alternative to the industrial food chain was picked up by the marketing teams for, you guessed it, the industrial food producers! Just as with "politically correct speech", once that happens, the original message is lost. I think that's exactly it. The article is less about food than it is about how food has become the newest status symbol. I'm with you on the "eating as a family" (and yes, we'll eat well into the dark hours as well in order to accommodate the Spawn's dojo hours) but, as far as the article goes, remember that it is an English newspaper. How much of that is also for "snob appeal"? Feeding the kids separately from the adults must be an easier way to feel posh than cooking fancy foods when one doesn't know how to cook! There was an interesting factoid in Michael Pollan's book, The Omnivore's Dilemma, that might hold another clue to the kids eating alone. I can't find the section but I finished the book not long ago so I know it was in there; essentially, he discussed the "family meal" and what it meant for different people. Some families who had participated in a study regarding the family meal allowed researchers to set up cameras in their dining rooms. Although almost half of the respondents (I think the number was 47%) replied that they ate the evening meal as a family most evenings, many of those families considered eating as a family to mean "eating at home". They didn't sit down together at all and they certainly didn't eat the same food! It boggled my mind! (And I know I'm going to have to go and find the section in the book now...)

I'm always happy to find another Bariani fan! Looking forward to this week...

If you're still keen on the "beer and cheese plate" idea, why not investigate adding a ploughman's lunch/dinner to the menu? My first thought on a menu item was the same as Cadbury's...meat pies. Served with a side salad, they make a great meal.

I just realized you probably mean goat shoulder. Yes, I'm still trying to get the hang of "what to call the meat of a young goat". The farmer from whom I buy it calls the meat "chevon" and, if the animal is young, "cabrito". My friends at home just call it "kid meat" but that really leaves things open to interpretation The flavour of the meal was wonderful but, as I had a dinner guest who had to leave early, I felt the meat could have done with about another 30-45 minutes in the pot. The sauce also didn't thicken as it has when I've done (beef) daubes in the past. This might be because the shoulder roast didn't have as much connective tissue as a beef chuck roast (my usual pick of cut). So, with all that said, here's what I did and how it turned out... I started with a 2 lb. cabrito/kid/chevon/young goat shoulder roast but into 5 chunks. It went into a FoodSaver bag along with 3 crushed cloves of garlic, several sticks of thyme, about 1.5 cups of Korbel sparkling white wine, and about 1 cup of chicken stock. The meat marinated for several hours. After marinating, the chunks were patted dry, seasoned lightly with salt and pepper, and browned in olive oil. Marinade was added back to the pot along with some tinned tomatoes (I think there were 4 tomatoes but I'm not sure if it is an entire tin's worth or not, as I'd opened a 28 oz tin for something else and these were leftover in the fridge). Entire thing left to simmer for a couple of hours then served over penne with Parmesan cheese:

I'll be joining the fray later today. Last night, I took a cabrito shoulder out of the freezer and it is currently marinating in the fridge. I'm trying something a little different as I read somewhere that white wine was acceptable for marination; as I had some leftover champagne from my book club meeting yesterday, I decided to use that, along with some garlic and thyme, for the wine component of the marinade.

I am an ex-pat and, although I don't have to deal with a language difference, this idea seems wonderful to me. I'd love to have something like this available here, not just for "where to buy what" and "what I can use instead of [fill in the blank]" but also "what are the foods surrounding the different holidays". The latter could very well appeal to more established ex-pats, not just the newly arrived ones.

I ended up using 115g of butter and I did brown the pieces in two batches. The braising pan will hold the 3 lbs of meat in one layer but they were too crowded for browning. Thanks, Klary!