jackal10

The Pannetone had risen nicely overnight, maybe even a little overproved. Its a very soft dough. 40 minutes in a 350F oven, with, in the Milanese fashion, a knob of butter on top. Alternatively you can glaze them and add almonds Off to the office. We have a Jura Impressa X90 automatic expresso machine there, Lavazza beans, and that was one of our better acquisitions. Quite a decent cup of expresso ground and pressed at the touch of a button. Apparently you can even connect the next model to the internet so it can order its own supplies... We are a high-tech start-up, which for those who have been involved in similar is a fairly high pressure environment. The office is in the middle of town, so there are many choices of quite decent pubs and sandwich shops. However, as is fairly common practice round here, the company maintains a small freezer of instant meals, mostly (by request) home made vegetarian curries and rice from the local Indian shop, and a microwave for those working long hours. The informal practice is the food is free if you are working before 8am or after 7pm

The HAM After most of the day in a cool oven, reaching an internal temperature of 55C/130F Peel the skin - it seperates from the fat Score into diamonds with a sharp knife Paint with warmed honey. Some add mustard or demarara sugar. I don't. Much easier to do this before you put in the cloves. I often forget. Stud with cloves. Some put the cloves at the intersections of the scores, but I prefer them in the centre of the diamonds, as they help anchor the fat layer Hot oven for half an hour, or until it looks right. May need to turn it halfway if the oven heat is uneven. Ham for supper with, at Jill's suggestion raisin sauce: the cider cooking juices, reduced, with raisins added, thickened a little with arrowroot. We also had rice and a simple salad. Happy Yule! Tha ham will provide standby protein for the ravening hordes to come..

Cusina: The farm cats make next door no impression on the rabbits. Neither do the foxes, who have become lazy and prefer to get their meals from trashcans, that don't run away. Whippets might work (a neighbor has one), but would also scare the pheasants. However Marge, a basset hound is coming with one of the vistors for Xmas. My apologies. I put a link to the wrong recipe - that is Cresci's Stollen, more about that later. The correct formula is here. I made 10% of the original to give two 1Kg loaves, dough weight Panettone Cresci Bakers% 10% grams First Dough Starter 1000 18.18% 100 Flour 4000 72.73% 400 Sugar 1250 22.73% 125 Butter 1450 26.36% 145 Water 1300 23.64% 130 Egg yolk 1400 25.45% 140 Prove overnight at 85F Second Dough. First dough plus Flour 1000 18.18% 100 (I used more +50 to get it to hold together) Egg Yolk 1300 23.64% 130 Sugar 1000 18.18% 100 Honey 250 4.55% 25 Butter 1550 28.18% 155 Salt 80 1.45% 8 Water 700 12.73% 70 Sultanas 2000 36.36% 200 Candied orange 1500 27.27% 150 Candied lime 500 9.09% 50 Total 20280 368.73% 2028 This dough moves very slowly, being so rich, so I proved it overnight, until it triples. Its important to let the first dough fully develop, The second has proved all day, and I guess I will retard it overnight. Sultanas are dried grapes, like rasins, but golden in colour. I used mixed fruit for those and the peel, since that was what I had on hand. Also some vanilla.

One of the problems of living in the country is that th net connection is not always reliable. I just lost my previous entry, so here goes again. Mabelline: Thanks. Snow is forecast for tomorrow, but I doubt if it will lie around for long, if at all. Here is a picture of our wood in snow last winter, that we are using for our Xmas card this year. Even if it does snow here it usually doesn't last for long - Since it is not that severe, it always takes people by surprise and causes chaos on road and rail.

Yes, you can cook with rosehips, and they are meant to be a good source of Vitamin C: rosehip syrup, tisane, jam etc. However, mostly not worth the trouble, and beter decorative. Schoolboys used to know that the seeds inside have little barbs on them, and if dried make excellent itching powder... The squirrels both eat well, but also puff up their fur against the cold. The ham this year is Wiltshire cured, but unsmoked. The smoked ones were sold out by the time I got round to it. I'll glaze it with cider, cloves and sugar, and probabl serve it quite plainly - parsley sauce, baked or mashed potatoe and cabbage or even Saurkraut. Squirrels are much too intelligent to get caught that way..

Ai, woe is me! Walking round the garden (more of that later), I noticed that in the orchard the rabbits have seriously debarked many of the trees Surprising, since these are mature trees, and not usually attacked. Spent the afternoon frantically tying building plastic, wire mesh and anything that might ast as a rabbit guard round the remains. I guess we've lost 7 or 8 trees (out of 30 odd) that have been completely ringed, the most serious being a delicious Laxton's, and about another 6 damaged. We will see if they survive in the spring, but looks like some serious replanting. I wonder what varieties... The late Laxton Superb However other things in the garden are rosy. Rose hips Haws in the hedgerow on the hawthorn Even a few sloes (wild sour plum) not eaten by the birds Crab Apples (John Downey, I think) In the vegetable garden there are still leeks (some leaf celery in the background) Chard (Blette) Jerusalem Artichokes and yellow Carrots for digging Purple brussel sprouts. Small, but might make a dish for Xmas In the greenhouse ther are even a few late alpine strawberries - they got scrumped before they reached they kitchen and even the odd tomato still . These are Sungold Got the tree, which Jill decorated. This is a rooted tree, so it might live after the holiday. Still need select a log, and get in holly, ivy and mistletoe. You can soak the log in various chemicals so that it gives off coloured flames, but I'm not that organised. Mixed the Pannetone second dough, and put to prove. Put the ham on to bake with cider and cloves in a very low oven - the plate warming oven of the Aga One disaster: so engrossed was I in egullet I that I let the stock reduce to nothing and burn. Fortunately it was a non-stick pan. I can use the jus from last night's seasonally spiced beef instead, which might be even more interesting

Ahh, the first hit of coffee in the morning...almost as good as the first puff of tobacco in the days when I smoked.. This moprning a family of grey squirrels moved into finish the peanut crumbs the pheasants had left. I know they look cute with big eyes (night vision)and bushy tails, and have great intelligence and pre-hensile hands, but they are really just tree-rats, and are the reason why our hazels and walnut trees bear no friut. Aslo we find acorns growing in surprising places, like the potted plants. I'm sure they are deliberately planted, rather than food stores, forgotten. Today is the winter solstice, the shortest day, and hence the ancient pagan. modern wiccan festival of Yule. Holly, ivy, Xmas trees, and especially mistletoe are ancient and powerful symbols for those who care about such things. Sir Gordon Fraser in his famous book The Golden Bough describes the myth and history of Mistletoe. Although his theories are now somewhat discredited it is an intruiging and fascinating tale well told, and I urge you to read it, if you have not already done so. Today has dawned cold and windy, but the sky is clearing and the sun beginning to shine. Time to get on. The pannetone first dough has nicely tripled overnight in its warm spot next to the Aga. The ham has soaked overnight, but the water needs changing Thank you for all your kind words. bloviatrix: The brisket was good. Next time I think I might increase the spice (say double), and decrease the sugar, or increase the salt - you could taste an edge of sweetness. kimabima: There are over 1000 ft of cookery and books on related subjects. I'm sure it would bore everyone and exceed my storage linits if I was to take closeups so you could read them all. wesza: Alas, the health as safety food police mean that very few butchers shops still display turkeys outside. Although there are a few small independent producers, they tend to come plastic wrapped from the supermarkets, which have mostly driven the small shops out of business. The health regulations have shut down almost all of the small abbatoirs, which means that animals now suffer much greater stress being driven long distances to slaughter, and th econoics has become marginal. We are fortunate as we are in a prosperous part of the country where many city folk hobby farm, so for example our neighbor keeps rare breed cattle, even if uneconomic. She takes one to slaughter occaisionally, and we get a quarter for the freezer. Sandra; Just got the Cordon Bleu baking book, and was not that impressed. Its very cookery school - the recipes mostly work, but are rather old-fashioned and to my mind uninspired.

Thanks! Maybe for the rest of this year, but I'm sure you'd get bored if I were to do this all year. Jill mostly gets lumbered with the clearing up, but she does cook herself. She is the cake baker, so the Christmas cake is hers, and the trifle to come...

Pheasants, or at least these ones will do almost anything for peanuts. One day I will leave a trail fom the kitchen door to the oven... Apparently one pachers trick is to put peanuts in the bottom of a sticky cone of paper. The pheasant pecks at the peanut, and get the cone stuck over their head. Not being able to see they assume its night and settle down. Another trick is to feed them raisins soaked in rum. They get drunk and can then be caught easily. However be sure to kill them before plucking. The story is told of one poacher;s wife, the phesant being in a deep alcoholic coma, who plucked the bird and left it in the larder. After a while the pheasant sobered up, and the poacher's wife got the shock of her life as the naked pheasant tried to escape.. About one third of the cookery books in my study, just to the left of the desk Latkes frying Latkes, Brisket, Dill pickles (see egCI Preserves 1 - home grown and made), kale. 1999 Anjou VIllages Domaine des Forges (Brancereau) Gold Medal Paris 2001 Happy Hanukah!

It's a brand name of a small food producer... never tried it. Prefer to make my own

The last line on the left column says "Lots of Xmas ales"

Turkeys and Tobacco came to England in 1524. This will work best if there is lots of feedback and you ask lots of questions, or for recipes to be demonstrated..How many pix can you stand? We feed the pheasants with birdseed and chopped peanuts from the kitchen door. They now expect it and come and tap on the door if they don't get their breakfast. These one are for decoration only, not eating... Most mornings we get a dozen or so. The most we have had is 29, one very cold day. Here is the alpha male.. Went to the hell that is the supermarket on the weekend before the holiday. Came out £300/$500 lighter although a lot of that was booze, but got most everything until the New Year. Still to come the Turkey, an organic Norfolk Bronze from Kelly's Turkeys, and the cheese and some goodies from the Cambridge Cheese Shop. May need to get some milk and last minute things Xmas eve. Also went to Burwash Manor at Barton for their farm shop. USed to be just a frm sho for their wonderful asparagus years ago, now is a whole complex of knick-knack shops, but "The larder" still sells some good things, in particular unpastaurised cream. Also selling Xmas trees (though I did not buy one) Picked up some sprouts still on the stalk, and some proper dirty fen celery, sweet and nutty after the frost on it. Put on the Brisket. Mixed tradition here...its a cross between Deli brisket and Xmas spiced beef, except I haven't salted it for a fortnight. However the spicing is reminiscent of the old spiced beef preserved for the winter and served at Christmas time. Holiday Brisket. About 2 lbs/1Kg brisket 2 onions peeled and coarsly chopped 2 carrots, the same 2 sticks ceelry chopped 1/4 tsp each of ground cloves, allspice, macecrushed black pepper sprig thyme Bay leaf 2 Tbs dark brown muscovy sugar pinch salt Soy, worcester, tabasco to taste 2 glasses madeira or port Water or stock Make a bed of the veg, put the brisket on top. Mix everything esle and pour over. bring to boil, and cook at 350F for 3-4 hours or longer. Made the first dough for the pannetone. This is a very rich sweet dough Recipe is On this thread

8am... Why did I volunteeer for this? I'm sure I will lose any reputation that I might have as a serious foodie...need more coffee. This is not going to be about elelegant restaurant food, but bourgeoise domestic cooking. For those that don't already know Jill and I live about 5 miles west of Cambridge, UK where it is currently dank and raining, but not too cold. Some forecasters predict the weather will turn cold and snow, but a white Christmas is unlikely. Our main meals tend to be in the evening, except for holidays and the odd Sunday. Unless otherwise noted, breakfast for me is a mug of coffee (mix of 1/3rd Old Brown Java, 1/3rd Kenya Pea Berry, 1/3rd Mocha Mysore, all medium roast and made in a press pot) with semi-skimmed milk. Probably made stronger than coffeee in the US, and when I'm in the US I find there is something strange about the milk usually served with US coffee. Powdered milk, or NDC is not acceptable at any time. I usually skip lunch, or graze. For the holidays this year we are expecting this year Jill's grown up sons plus their partners, one of whom is vegetarian, and various waifs and strays. We are not religious, so this is a secular celebration, encompassing as many traditions as possible, but rooted in English customs with a fair bit of Provence influence. Currently I plan. eG folk, please comment and advise. Circumstances may change, and it may not all happen. Today Saturday 20 Dec. First day of Chanukah Supermarket shopping at Tesco's, 100,000 sq ft of supermarket for most of the basics. Start making Pannetone. Has to be Latkes, and I guess Brisket for supper. Maybe kale or cabbage or sourkraut to go with. Sunday 21 Dec Winter Solstice, Yule Get in Yule log, holly, Mistletoe, Xmas tree, (which my brother, being frum, calls a Hannukah bush) Finish Pannetone Baked Ham, parsley sauce Monday 22 Dec Dunno. Leftovers or take-out Tuesday 23rd Dec Company (www.artimi.com) Xmas dinner at the University Arms Hotel. Rubber turkey I expect Wednesday 24th Dec Xmas Eve Bread baking: Pome a l'huile Making mince pies to the sound of King's College Carols Provence style Gros Souper, meat free maybe: l'aigo boulido, a garlic and herb soup, cauliflower (gratin), Salt cod balls or en raito, celery with anchoïade. Cheese. Trifl; the "trieze deserts". As we don't go to Midnight Mass, we wont follow with the Souper Gras Thursday 25th Dec Xmas, and Sir Isaac Newton's Birthday. Late Xmas lunch Amuse: Truffled Brandade and Tapenade crostini Caviars, blinis etc Truffled consomme dore (shot glasses) -o0o- Turkey, with all the trimmings - Fois gras truffe - Sausage meat and a vegetarian chestnut stuffing (for the veggie) - chipolatas, bacon rolls - cranberry and bread sauces, Jus - roast potatoes, parsnips, Jerusalem artichokes (sunchokes) - Sprouts, carrots Christmas pudding, hard sauce Cheese Mince pies, tangerines, walnuts etc Friday 26th Dec Boxing Day Brunch Invited to supper by our neighbors Saturday 27th Leftovers: Soup, maybe devilled turkey wings, a pie, or Risotto... Sunday 28th Standing rib roast Monday 29th Leftovers: Tuesday 30th: Stew? Wednesday 31st New Years Eve Cock-a-leekie Haggis Syllabub and shortbread Cheese

My family come from there. I can't help, alas, as it was seven or eight generations ago... However you are close to Alsace for some wonderful regional specialities.

Barham and Blumenthal claims its the calcium/magnesium in the water that causes green vegetables to discolour. Use a low calcium water like Evian to cook your veg. http://www.guardian.co.uk/Archive/Article/...4299611,00.html

I guess in the Weber the gas combustion products exhaust via the oven, so the atmosphere is much damper.

Smoked Salmon Cock-a-leekie Haggis, neeps and tatties Syllabub, shortcake

Start cooking potatoes and root vegetables in cold water, green vegetables in hot.

2 cups crumbs (graham cracker or I prefer sponge biscuit) 1 cup shelled walnuts, chopped ( I omit)(blanch and dry first to remove bitterness) 1 cup (6 oz) chocolate melted, or coaco powder 1/4 cup honey 1/4 cup rum Pinch salt Mix together,. You can adjust sweetness with the honey, and wetness with the rum. Roll into balls Roll balls in confectioners sugar Of course you can always make "Salty chocolate balls" and substitute rum for the brandy....

Needs to be something fairly tough to stand up to the rigors of travelling and flavourful food I have a case of Vieux Telegraph (Chateuneuf-du-Pape, Rhone) 1996 half bottles for just such occaisons. A quick Google indicates the Wine Specialist in DC http://winespecialist.com/ic/process?id=4aVrwBPj&mv_pc=253 has some 2000, although its $35. Have them decant it. OTH half bottles of decent fizz are easy to obtain, and universally popular. Besides they don't need a corkscrew...

This seems to me to be a classic, and all too prevelant confusion between threat, vulnerability and risk. Yes, there is a threat that fruit rinds carry bacteria; they may also carry soil, birdshit and all sorts of casual contaminants. However, is this a real risk for human health? People have been eating unwashed fruit since humans began; it is not a significant cause of death or disease. People are not partcularly vulnerable to such exposure, except in very special circumstances. Likely that the continued exposure to the soap and chemicals, being artificial, from the washing process are a greater risk to health.

Stick blender, and some practice. There was a thread recently on Carrot Air. If you can afford it, get an ISI whipped cream canister, but the gas cartridges are quite expensive. In the UK the whipper is £22.50 and the cartridges £4.50 for 10. - close to $1 each For most domestic foams, like cream or egg-white, and old fashioned balloon whisk works as well as anything.

The '97's are good value for current drinking. I'm just finishing the last of a case of '97 Rausan Segla, and very nice it is too. In a normal year it would still be hard and closed. The 97's are not long lasting, so retailers are moving them on to take on more recent vintages. They form a useful stop-gap until some of the bigger vintages are ready.

I'd say come and see us in Cambridge, except that its an hour north by train, and I don't know how reliable they would be on Boxing day, and expecially late at night. Alas we can't offer accomodation, since remote family and waifs and strays are taking it all. College is closed for the holidays, or we could use the guest rooms there.

Have you tried with sourdough starter instead of yeast? You may need to adjust the rising times, but 6-8 hours should be OK. Do these machines allow two rises, that is seperate fermentation and proof steps? If not they may be more suitable for brown or wholemeal bread.