• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Kerry Beal

eG Foodblog: Kerry Beal and Anna N (2012) - Mixing it up in Manitoulin

274 posts in this topic

DSCN5523.jpg

Bastida Rosa from Jeffery Morganthaler's site - very satisfactory with our home made grenadine.

DSCN5526.jpg

The fridge contained the last of the sous-ved steaks - of course one must have vegetables with meat - hence the parsley. (I'll confess - I didn't eat my parsley).

Share this post


Link to post
Share on other sites

Ladies! So excited for your blogging and combined tour de force of cooking/baking/cocktailing talents. Such fun! Great blog so far. Carry on, please...


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Share this post


Link to post
Share on other sites

Need some help. I've got about a litre and a half of whipping cream and would like to find a way to use it up before I go. I've considered creme brule and creme caramel - but it's not quite cutting it. Any ideas?

Ice cream? Or a nice old-fashioned Bavarian cream?

Share this post


Link to post
Share on other sites

DSCN5528.jpg

Clotted cream under construction - there appear to now be 3 (count'm 3) slow cookers in this house. I brought up one the first time I started to bring stuff for the condo - and it seems to have multiplied. I know that the condo owner's mother and mother in law have died in the years I've been coming up here and I think stuff appears that belonged to them and no one can quite bring themselves to get rid of. I did do a vicious purge of stuff last summer - I left it all on the spare bedroom floor and told the owner that it should find a new home - and walla (as Lior would say) it was gone!

So I took the slow cooker with the biggest container - this one actually has a stirring mechanism in it - and put some water in it to make it a bain marie. The cream temperature seems to be around 50º C - so hopefully overnight it will do it's thing and give me clotted cream in the am.

In the morning I'll make some bakeshop muffins and another batch of scones - need goodies for rounds and goodies for the clinic.

We had thought we'd stop this evening - but there is still a bit of food in the house and it wasn't a spectacular sunset so we'll continue and finish up tomorrow night (if that's OK with you).

Share this post


Link to post
Share on other sites

Need some help. I've got about a litre and a half of whipping cream and would like to find a way to use it up before I go. I've considered creme brule and creme caramel - but it's not quite cutting it. Any ideas?

Ice cream? Or a nice old-fashioned Bavarian cream?

No ice cream maker up here right now - I have brought it up in the past though. There were a number of recipes for ice creams in the Milk Bar Cookbook that would have been fun to try had I had one.

Share this post


Link to post
Share on other sites

Yes, please continue. Something about the crazy hours in a place I've never heard of with assorted creative cocktails and cooking appeals to me.

Can't remember if you have addressed this but I'll ask anyway. How often are you both in the kitchen at the same time? Is there room for one to be washing dishes while the other cooks? Think I might start a thread about companion cooking habits.

Anyhow, thanks for taking the time to blog. I've enjoyed it muchly.

Share this post


Link to post
Share on other sites

Clotted cream under construction - there appear to now be 3 (count'm 3) slow cookers in this house. I brought up one the first time I started to bring stuff for the condo - and it seems to have multiplied. I know that the condo owner's mother and mother in law have died in the years I've been coming up here and I think stuff appears that belonged to them and no one can quite bring themselves to get rid of. I did do a vicious purge of stuff last summer - I left it all on the spare bedroom floor and told the owner that it should find a new home - and walla (as Lior would say) it was gone!

So I took the slow cooker with the biggest container - this one actually has a stirring mechanism in it - and put some water in it to make it a bain marie. The cream temperature seems to be around 50º C - so hopefully overnight it will do it's thing and give me clotted cream in the am.

In the morning I'll make some bakeshop muffins and another batch of scones - need goodies for rounds and goodies for the clinic.

We had thought we'd stop this evening - but there is still a bit of food in the house and it wasn't a spectacular sunset so we'll continue and finish up tomorrow night (if that's OK with you).

Looks good to me.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

Now I really need to get some of that corn. The corn and chocolate combo is right up my alley.

Heidi, I used to be able to find that freeze-dried corn at Bristol Farms, under the "Melissa's" label. Haven't checked recently, but it used to be a staple item there. Great to toss into salads, too !

Edit to add---They're usually in the produce section, along with the dried mushrooms and chiles, in a little plastic bag.


Edited by Pierogi (log)

--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

Share this post


Link to post
Share on other sites

Yes, please continue. Something about the crazy hours in a place I've never heard of with assorted creative cocktails and cooking appeals to me.

Can't remember if you have addressed this but I'll ask anyway. How often are you both in the kitchen at the same time? Is there room for one to be washing dishes while the other cooks? Think I might start a thread about companion cooking habits.

Anyhow, thanks for taking the time to blog. I've enjoyed it muchly.

Neither the kitchen layout nor our cooking habits are conducive to both cooking at the same time! Since Kerry has to work and I don't we try to arrange things such that when Kerry is home she has the kitchen and when she works it is my time. Works well. We do have a dishwasher and we both are clean as you go people so dishwashing is rarely an issue.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

What Anna is really saying - if we had to try to physically share the kitchen for any serious period of time - there would be a knock down, drag out fight with fur flying.

I occasionally think it would be nice if my husband liked to cook and we could cook in the kitchen together (cue the music - scenes from The Big Chill playing in the background) - but I am aware that it would probably drive me out of my ever lovin' mind if he did! I don't share well.

Speaking of which - it's time I dragged my sorry behind out of bed and started my baking.

Share this post


Link to post
Share on other sites

Scones - will take clotted cream and apricot preserves to accompany.

DSCN5544.jpg

Fine Cooking bakeshop muffins with orange puree and almond.

DSCN5541.jpg

The doves nesting in the tree outside - I don't picture doves as tree nesters.

DSCN5538.jpg

Share this post


Link to post
Share on other sites

1. Keep all extra slow cookers. I have 4 and could use another or two. They are so good for keeping things warm at a gathering.

2. Never heard if this freeze-dried corn but will try to find it in Peterpatch.

3. Don't start cooking with your DH. You might well live to regret it as it will turn out to be one more area of life in which the partner feels free to interfere. (This could have a personal element in it. :raz: )


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

eggs and steak.jpg

Traditionally scrambled eggs this morning: 2 eggs, 2 teaspoons cream scrambled in 1 teaspoon butter with a few chopped scallions folded in. Side of steak leftover (deliberately!) last night.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

those Fine Cooking bakeshop muffins look delicious and are exactly what Id like to try

do you have a reference? were they in the magazine?

many thanks!

Share this post


Link to post
Share on other sites

Trying to track down "bakeshop" muffins and can't find a definitive answer. It appears that the "bakeshop" designation means those overfilled muffin cups which spread over the top into huge muffin tops.

Kerry: are your muffins simply tops with no bottoms?


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

The big clean up begins! Tomorrow we leave the Island and head home so much of today will be spent packing, using up or properly storing food and generally trying to return the Townhouse to its pre Kerry and Anna state. :laugh:

I found some shrimp in the freezer which obviously won't travel or survive long so I cooked them in Old Bay for Kerry to snack on at her leisure.

Old Bay Shrimp.jpg

Currently vacuum sealing flours and other dry goods which will remain here. Kerry will be back at the end of June.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

those Fine Cooking bakeshop muffins look delicious and are exactly what Id like to try

do you have a reference? were they in the magazine?

many thanks!

I found it online - it's a little odd - you 'build' the recipe based on what you put in it. But the proportions look right - but I cut back the sugar consideraby.

http://www.finecooki...or/muffins.aspx


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

In various regions these muffins have different names. As a child I knew them as "stuffed muffins" and a friend from Montana calls them "sinkers" but most of the recipes I have seen simply call them "filled" muffins. In my experience the batter seems a bit thicker than with plain muffins.

- Here's a recipe that is simple and very good and works with any kind of preserves and the batter can be flavored to complement the filling - such as almond flavoring with apricot preserves.

(3 tablespoons of sugar is more than enough - in my opinion most recipes use too much)

Cooks.Com has a bunch.

And here's a recipe with cream cheese added to the filling.

Many years ago I was visiting in Charleston, So. Carolina and was taken to a restaurant/bakery where a specialty of the house was a peach and cream cheese filled muffin that was enormous. Two of us split one. That was long before "jumbo" muffins or muffin tins were available ready-made.

That particular muffin had an interesting, slightly chewy texture so I asked and was told it was made with "flaked wheat" not wheat flakes but no other information about the recipe was forthcoming.


Edited by andiesenji (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

Lunch today was light, simple but very satisfactory:

cheese.jpg

Hardened goat cheese, crackers and Branston pickle. It was washed down with a small glass of white wine from a cask - hey I'm tasked with trying to finish things up.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

many thanks for the ref. to the muffins. I was unable to get the FC site to work for me, issues with Java and Script, but I have the issue and will look into it. ( aside Fine Cooking has become for me the Go To Mag. in the last few years: they have adopted the 'pick from here 2, and from there 3 ... and discussed the method involved)

Id like to ask: are those muffins the same as if you made top of the line muffins and just used the tops? I ask as in the past I had an inexpensive pan from Bed&Bath (not theirs but of medium quality) that was for Muffin Tops. it has a shallow space about 1/4" circular that you put your muffin batter in and then baked.

It worked fairly well for just the tops. Which some of us think are the best parts. These Tops were not quite as good as true muffins 'topped' but worth more experimentation. They were not as 'fluffy'

I hope to return to this study soon.

many thanks again.

Share this post


Link to post
Share on other sites

many thanks for the ref. to the muffins. I was unable to get the FC site to work for me, issues with Java and Script, but I have the issue and will look into it. ( aside Fine Cooking has become for me the Go To Mag. in the last few years: they have adopted the 'pick from here 2, and from there 3 ... and discussed the method involved)

Id like to ask: are those muffins the same as if you made top of the line muffins and just used the tops? I ask as in the past I had an inexpensive pan from Bed&Bath (not theirs but of medium quality) that was for Muffin Tops. it has a shallow space about 1/4" circular that you put your muffin batter in and then baked.

It worked fairly well for just the tops. Which some of us think are the best parts. These Tops were not quite as good as true muffins 'topped' but worth more experimentation. They were not as 'fluffy'

I hope to return to this study soon.

many thanks again.

These are actual whole muffins - not just muffin tops - they are from Fine Cooking 77 page 48-51.

Share this post


Link to post
Share on other sites

eggsd.jpg

Remarkably these eggs worked although draining them well is a challenge. They were soft, fluffy and quite similar to scrambled eggs without that fear of over- or undercooking them.

Maybe you could use a spatter screen to drain them on?

I dunno. Maybe a brand new one but mine is a bit too grotty!

Hmmm; maybe a nail brush, or a prep brush (given their ready availibility for Kerry) and Dawn grease cutting detergent? Or just find a new one at a thrift store... :wink:


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Ian Dao
      Hi everyone, 
       
      Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. 
       
      Thank you and have a great week =D 
       
      Guten Hunger (German)
      Mahlzeit (Austrian) 
      --> Enjoy your meal =D 
       
      www.iandao.com
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Christy Martino
      Ciao!
       
      I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
       
      And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
       
      Grazie mille!
    • By Chef Margie
      Hello Everyone!
       
      Happy to join eGullet in hopes to share my passion for culinary and kitchen with others. I have an Instagram account, but I don't think that is enough as I want to learn more, expand, and share my love for food with individuals who share the same passion.
       
      Here is a brief bio about myself: Born and raised in Los Angeles, CA by my Filipino parents. Having no brothers and sisters, I am very independent and surprisingly social with others but also love spending time on my own and with my boyfriend Louis, who is my kitchen partner in crime (this is how we actually met, working BOH at a local Vietnamese restaurant in LA). Having attended college majoring in accounting as an undergrad and grad, I orignally wanted to become a licensed accountant for finance and real estate, but it was not fulfilling and the content honestly bored me to death! I also desired to leave the corporate business world and join the professional kitchen. So I took the leap, graduated culinary school, quit my desk job, and worked in the professional kitchen. Then my health and finances took over, and I had surgery and I needed more money to survive in a city of ridiculous rent prices. I had to leave the kitchen and go back into accounting. Fast forward to 2017, I am currently unemployed having been laid off two days before Christmas the prior year! Using this as a sign and as an opportunity for self growth and realization, I am once again on the culinary path. Not necessarily to work on the line, but to learn more, cook and bake more at home, and expose myself out there to all things food and kitchen. Not also forgetting to mention I am always surrounded by food: Louis is also still in the professional kitchen, and we WILL have that restaurant one day (dreams DO come true, I just know it!).
       
      Anyhow, I am super excited to be posting here and exchanging ideas! See you out there! 
       
      Margie
    • By ElsieD
      We are at the airport waiting to board our flight.  As we seem to have interested folks from different parts of the world who may not know too much about our province,  I thought I would start this blog by giving you an overview of Newfoundland and Labrador (NL).
       
      Before Newfoundland  became part of Canada in 1949, it was a British Colony.  Cupids, a town on Conception Bay, was settled 406 years ago, and is the oldest continuously settled official British community in Canada.  Most of the early permanent settlers came from southwest England and southeast Ireland although  the French also settled here and in the 17th century Newfoundland was more French than English.  French is still spoken in Port au Port Penninsula, on the western side of the island, with English spoken everywhere else.   Just off the coast of south west Newfoundland, St. Pierre et Miquelon are islands that are still a colony of France.  There is a regular ferry service between Fortune, NL and St. Pierre et Miquelon.
       
      Geographically, the capital of St. John's is on the same latitude as Paris, France and Seattle, Washington.  In size, Newfoundland and Labrador is a little smaller than California, slightly bigger than Japan and twice the size of the United Kingdon.  NL covers 405,212 sq. kilometers (156,453 sq. miles) with over 29,000 kilometers (18,000 miles) of coastline.  By itself, the island of Newfoundland covers 111,390 square kilometers (43,008 sq. miles).
       
      The population of NL is 510,000, of whom 181,000 live in St. John's.  While there are some larger towns, vast areas are sparsely populated.
       
      In Newfoundland there are no snakes, skunks, racoons, poisonous insects or arachnids.  There is also no ragweed - allergy sufferers rejoice!  There are over 120,000 moose and it is home to one of the world's biggest caribou herds.   They also have some of the continent's biggest black bears.
       
      Note: This information was taken from the official Newfoundland and Labrador web site.
  • Recently Browsing   0 members

    No registered users viewing this page.