tag:blogger.com,1999:blog-126077502024-03-12T19:33:29.987-07:00The Second Helping Housepolly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-12607750.post-69294532564544189392011-09-26T17:03:00.000-07:002011-09-26T17:14:12.600-07:00<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A friend and fellow food blogger from the <a href="http://www.foodcrypt.com/">food crypt</a> found these these anthropomorphic images of greatness and mailed me the link. The <span class="Apple-style-span" style="background-color: white; line-height: 23px;">tortured veggie images are Illustrated by Louis Peltier </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white; line-height: 23px;">(1885–1946). </span><span class="Apple-style-span" style="background-color: white;">More images on the secret lives of vegetables are here: </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="background-color: white;"><a href="http://50watts.com/2033681/Le-Jardin-Anim">Le Jardin Animé</a></span></span></div>
polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-11846999731009502182011-09-26T16:39:00.000-07:002011-09-26T17:12:40.826-07:00A Savory Roaster Found<br />
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<a href="http://thesecondhelpinghouse.blogspot.com/2009/05/all-about-savory-roaster.html">The Savory Roaster Post</a> has gotten more comments than any other post on our blog. It seems there are a few people out there who are looking for them. This is for you. I just found a listing for one available on <a href="http://www.etsy.com/listing/77848769/savory-white-enamelled-metal-roaster?ref=storque">Etsy</a> for $48.00. This is a photo of the one available there. Looks like a nice one to me.</div>
polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com6tag:blogger.com,1999:blog-12607750.post-71340418262540091022010-12-26T10:10:00.000-08:002010-12-26T10:44:52.197-08:00Geldsheisser<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/TReI0cJYwUI/AAAAAAAAAlA/AfgFaE4ATBw/s1600/geld-schesser.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 254px; height: 400px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/TReI0cJYwUI/AAAAAAAAAlA/AfgFaE4ATBw/s400/geld-schesser.jpg" alt="" id="BLOGGER_PHOTO_ID_5555059099874935106" border="0" /></a><br />During a trip to my favorite local purveyor of German foods, <a href="http://www.geiers-sausage.com/">Geiers Sausage Kitchen</a>, I came across this marzipan curiosity. I didn’t know what it meant, but I had to buy one. My brother-in-law is from Switzerland and is able to shed light on all things European. He recalled the <span style="font-style: italic;">Geldsheisser</span> as a German term for someone who seems to have money that comes from thin air. We did a internet search that confirmed our suspicions. Americanized, the term would be <span style="font-style: italic;">Gold Shitter.</span> I think that it would be fair to say that in our current economic downturn we all know at least one <span style="font-style: italic;">Geldsheisser</span>.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-41793683662602630052010-01-24T17:26:00.000-08:002010-01-24T18:28:11.943-08:00Slavic Word “Guba” Describes the Snail Shape of this Bread<span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/S1z9XSZp2AI/AAAAAAAAAks/5QULaSD-nzo/s1600-h/Gubana_top_view.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/S1z9XSZp2AI/AAAAAAAAAks/5QULaSD-nzo/s400/Gubana_top_view.jpg" alt="" id="BLOGGER_PHOTO_ID_5430493827220232194" border="0" /></a></span><span style=";font-family:georgia;font-size:100%;" >This bread keeps really well because of all the enrichments. Sliced thin with butter at hand is the way to enjoy it. Perhaps with a nice cup of coffee or tea. Redolent and a creamy sweet crumb.<br /></span><span style="font-size:100%;"><br /></span><span style=";font-family:georgia;font-size:100%;" ><span style="font-weight: bold;">Gubana</span></span><span style="font-size:100%;"><br /></span><span style=";font-family:georgia;font-size:100%;" >Adapted from <span style="font-style: italic;">The Italian Baker</span> by Carol Field<br />Makes 2 round loaves<br /><br /><span style="font-style: italic;">Sponge:</span><br />·2 tbsp instant yeast (we use SAF-instant)<br />·¾ cup warm milk<br />·1 cup plus 1 tbsp unbleached all-purpose flour<br /><br />Prepare yeast in warm milk. Let sit till creamy. Add ingredients and stir till smooth, cover, and let sponge<br />rise 30 minutes to 1 hour.<br /><br /><span style="font-style: italic;">Dough:</span><br />·2 eggs<br />·2 egg yolks<br />·½ cup plus 2 tbsp sugar (130 g)<br />·3 to 4 tbsp milk<br />·3 ¾ cups (500 g) unbleached all-purpose Flour<br />·1 ¼ tsp (7 g ) salt<br />·Grated zest of 2 lemons<br />·2 ½ tsp vanilla extract<br />·1 stick (115 g) unsalted butter, room temp.<br /><br />Add eggs, yolks, sugar and 3 tbsp milk to the sponge and stir until smooth. Stir in the flour (1 cup at a time) and the salt and keep stirring until smooth. Stir in the lemon zest and vanilla (and 1 tbsp milk if necessary). The dough will be sticky at first. Knead on a floured board about 8-10 minutes (velvety & supple strong gluten). If your dough is too slack add quarter cup more flour and knead in. As the butter is 18 % water. The butter is soft now. Add the butter all at once and knead into the dough. As a note your dough will act quite unruly and not accept the butter, but keep at it pulling the dough up over the butter and continue to knead. It will eventually incorporate into the dough yielding a beautiful supple dough. Cover well, and let rise 2-3 hours (double in size).<br /><br /></span><span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_cRenq9frNLs/S1z6lDcvgbI/AAAAAAAAAkk/yPfwheamXEk/s1600-h/Gubana_angle_slice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_cRenq9frNLs/S1z6lDcvgbI/AAAAAAAAAkk/yPfwheamXEk/s400/Gubana_angle_slice.jpg" alt="" id="BLOGGER_PHOTO_ID_5430490765189939634" border="0" /></a></span><span style=";font-family:verdana;font-size:100%;" ><span style="font-style: italic;font-family:georgia;" >Filling:</span><br /><span style="font-family:georgia;"> ·2 ¾ cup (300 g) hazelnuts, toasted, skinned and chopped</span><br /><span style="font-family:georgia;"> ·¾ cup (90 g) walnuts, toasted and chopped</span><br /><span style="font-family:georgia;"> ·1/3 cup (35 g) pine nuts, lightly toasted</span><br /><span style="font-family:georgia;"> ·2 tbsp (20 g) blanched almonds, chopped</span><br /><span style="font-family:georgia;"> ·1 ½ cups (160 g) crumbs from leftover sweet breads, cookies, and/or homemade breads</span><br /><span style="font-family:georgia;"> (we used amaretti italian cookies)</span><br /><span style="font-family:georgia;"> ·Generous 1 cup (180 g) raisins (we used currents<br />instead of raisins)</span><br /><span style="font-family:georgia;"> ·½ cup plus 1 tbsp apricot jam (we used tangerine preserves—home made by dieter’s mom)</span><br /><span style="font-family:georgia;"> ·½ cup (70-80 g) candied orange peel, chopped (we used citron in place of orange peel)</span><br /><span style="font-family:georgia;"> ·Grated zest of 1 lemon</span><br /><span style="font-family:georgia;"> ·1 ½ tbsp unsweetened cocoa powder</span><br /><span style="font-family:georgia;"> ·1 tsp ground cinnamon</span><br /><span style="font-family:georgia;"> ·3 tbsp sweet Marsala</span><br /><span style="font-family:georgia;"> ·2 tbsp plus 1 tsp grappa (we used 1/4 cup grappa and soaked the currents for three hours</span><br /><span style="font-family:georgia;"> covered. we only used the currents that were soaked and not any of the additional liquid )</span><br /><span style="font-family:georgia;"> ·2 tbsp rum</span><br /><span style="font-family:georgia;"> ·1 tbsp amaretto liqueur (we used galiano)</span><br /><span style="font-family:georgia;"> ·1 tsp maraschino (cherry) liqueur</span><br /><br /><span style="font-style: italic;font-family:georgia;" >For egg wash + sealing dough edges:</span><br /><span style="font-family:georgia;"> ·1 egg</span><br /><span style="font-family:georgia;"> ·2 tsp water</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Shaping + second rise:</span><br /><span style="font-family:georgia;">Combine nuts, bread crumbs, raisins, jam, orange peel lemon zest, cocoa powder, cinnamon, Marsala, grappa, rum and liqueurs. This will look like a huge amount of filling, but it will all go in.</span><br /><br /><span style="font-family:georgia;">Cut the dough in half on a lightly floured surface.</span><span style="font-family:georgia;"> Roll out each piece into an 18 X 12 inch rectangle. If the dough resists rolling cover with a piece of plastic wrap and let the gluten rest for ten minutes then try rolling again.</span><span style="font-family:georgia;"> Spread the filling over the dough, leaving a 2-inch border on all sides.</span><span style="font-family:georgia;"> Mix the egg and water in a small bowl, and brush the edges of the dough with the egg wash.</span><span style="font-family:georgia;"> Starting at one long edge, roll up dough rectangle and pinch the ends.</span><span style="font-family:georgia;"> Shape each log into a spiral, so that it looks like a big snail.</span><span style="font-family:georgia;"> Place each dough spiral in a lightly oiled nine inch spring form pan. Cover lightly with plastic wrap or a towel and let rise until well puffed, but not doubled, 2-2 ½ hours.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Baking:</span><br /><span style="font-family:georgia;">Preheat oven to 375°F</span><br /><span style="font-family:georgia;">Just before baking, brush the tops of the loaves with egg white, and poke several holes in the tops with a skewer to let air escape from any air pockets.</span><span style="font-family:georgia;"> Bake 25 minutes.</span><span style="font-family:georgia;"> Reduce heat to 325°F (at this time you want to loosely tent the gubano and cook tented so the top does not become too dark.)</span><span style="font-family:georgia;"> and bake until deep golden, 25 minutes longer.</span><span style="font-family:georgia;"> Remove the form carefully and let cool completely on racks.</span><span style="font-family:georgia;"> Because the bread is so rich, we cut it into two pieces and froze half of it to have for later. Yum Yum...</span><span style="font-family:georgia;"> Read more about this bread and see some nice photos at </span><a style="font-family: georgia;" href="http://www.thefreshloaf.com/node/11618/easter-gubana">The Fresh Loaf.</a><br /><br /><br /></span>polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com3tag:blogger.com,1999:blog-12607750.post-6232403096124486582009-05-20T17:47:00.000-07:002014-08-07T20:00:27.482-07:00All About The Savory Roaster<a href="http://3.bp.blogspot.com/_cRenq9frNLs/ShTByxEB_PI/AAAAAAAAAkI/XJ7h0RIunGE/s1600-h/savory_cutout.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://3.bp.blogspot.com/_cRenq9frNLs/ShTByxEB_PI/AAAAAAAAAkI/XJ7h0RIunGE/s400/savory_cutout.jpg" id="BLOGGER_PHOTO_ID_5338104536248745202" style="cursor: pointer; display: block; height: 245px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
When I go thrifting, I like to go alone and with no other mission other than having a few hours mingling with the stuff. The stuff either speaks to me or it doesn't, but all stuff has a voice, you just have to look and listen. The <span style="font-style: italic;">Savory roaster </span>and I fell for one another with just one touch. Just look at the smooth shoulders, the Venus of roasters, this roaster is a grand dame and I love her. The only trouble was I did not know much about her, so a-researching I went and this is what I found. She was made by Republic metalware company of Buffalo New York around 1908. Here is an ad in Home furnishing review of the time.<br />
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<a href="http://books.google.com/books?id=aG0oAAAAYAAJ&lpg=RA1-PA55&ots=CSbnBYhHi5&dq=republic%20metalware%20co.savory%20roaster&pg=RA1-PA55&ci=122,370,387,801&source=bookclip"></a><a href="http://books.google.com/books?id=aG0oAAAAYAAJ&lpg=RA1-PA55&ots=CSbnBYhHi5&dq=republic%20metalware%20co.savory%20roaster&pg=RA1-PA55&ci=122,370,387,801&source=bookclip">Home Furnishing Review</a>: “Republic Metalware Co. Every buyer of house furnishing goods knows that the Republic Metalware Company of Buffalo NY manufactures the Savory Roaster. The sale of the roaster has been so enormous during the past year that there is not a housewife from Maine to California who does not know of these roasters. The Republic Metalware Company does not stop with the make of Savory Roasters however, but manufactures also the famous Hustler Ash Sifters. This is a rotary sifter that sifts out the coal clean without dust or dirt. The ashes are put in a hopper and the boy or woman of the house turns the handle which revolves a heavy galvanized sifter dropping the ashes into the barrel and throwing the unburned coal into a waiting coal skuttle. It is lots of fun to work one of these ash sifters and they will more than pay for themselves within a short time. The Republic Metalware Company also makes galvanized ash cans with broad tripple corrugated reinforced strips securely riveted on with large malleable drop handles. These are the best and strongest ash cans made and the entire equipment is one that should be known to every house furnishing dealer in the trade. Full particulars regarding this and the many other metal ware specialties manufactured by the Republic Metalware Company may be obtained by writing to this firm.<br />
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<span style="font-size: 100%;"><a href="http://books.google.com/books?id=aG0oAAAAYAAJ&lpg=RA1-PA55&ots=CSbnBYhHi5&dq=republic%20metalware%20co.savory%20roaster&pg=RA1-PA55&ci=105,543,398,313&source=bookclip"><img alt="No Text" border="0" src="http://books.google.com/books?id=aG0oAAAAYAAJ&pg=RA1-PA55&img=1&zoom=3&hl=en&sig=ACfU3U1-_wPxsliRlGJxdbepbt-BX8tlRQ&ci=105%2C543%2C398%2C313&edge=1" /></a></span><br />
<span style="font-size: 100%;"><br /></span><span style="font-size: 100%;">Well it seems that royalty money was at the core of a dispute over the patient rights to the Savory roaster. The inventor of the Savory roaster, was a man named Mathy. He hammered out the orginal roasters in his home and sold them with the name “Savory” stamped into them. He later entered an agreement with the Republic Metalware company for the manufacture of the roasters. Mathy agreed to let Republic manufacture the pans in return for royalties but held on to the patent.</span><span style="font-size: 100%;"> Something went wrong between the two parties and Mathy went before the court of appeals, </span><span style="font-size: 100%;"> his contention was that the patent and “Savory ” trademark was still his and he had not abandoned or forfeited his rights to the contract. Republic Metalware tried to prove other wise. As best I can tell the judges ruled in favor of Mathy. <a href="http://books.google.com/books?id=CXULAAAAYAAJ&pg=PA153&lpg=PA153&dq=manufacture+of+the+savory+roasting+pan&source=bl&ots=-qDZ7JS7la&sig=LydGV9gCCsWps-vwZCr5WvzoHn8&hl=en&ei=DZwUSvWWAYOMtgfN19SOBA&sa=X&oi=book_result&ct=result&resnum=10#PPA151,M1">Read it for yourself</a> and correct me if I have re-capped anything incorrectly. Below is the drawing from the patent office. Click on the image or name to view and read the source. Including his claims for the roaster.<br /><a href="http://www.google.com/patents?id=QoV-AAAAEBAJ&zoom=4&dq=mathy%20roasting%20pan&pg=PA1&ci=144,122,688,1169&source=bookclip#PPA1,M1"><br />JOSEPH MATHY</a></span><br />
<span style="font-size: 100%;"><br /></span><a href="http://2.bp.blogspot.com/-XpP9UgmztyA/U-Q8zr_pQbI/AAAAAAAAAow/-UDSMa4vJ3A/s1600/joseph+mathy+patent.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-XpP9UgmztyA/U-Q8zr_pQbI/AAAAAAAAAow/-UDSMa4vJ3A/s1600/joseph+mathy+patent.tiff" height="320" width="203" /></a><br />
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One final note: a <span style="font-style: italic;">Savory roaster</span> testimonial.<br />
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<strong>Re: What is the most unusual cooking utensil/item you own?</strong> </div>
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<span style="font-style: italic;">I have about 10 or more Savory Roasters. My mother had one that was her grandmother's. When I left home, I was lost because she WOULDN'T GIVE IT TO ME!!! When my daughter was 4 and my son was an infant, while traveling through central Missouri on our way back to Texas from Illinois, I found 2 roasters in the same town. They traveled back to Houston under my children's feet. It took me another 12 years to find another. The best are the enamel glazed roasters that come in white, blues, red, yellow, green. They come in 3 sizes–regular large, junior and a tiny one. When my children get married or go off on their own, they'll be given their own roasters so they'll never say anything bad about me–at least regarding my hoarding of the Savory Roaster. </span><span style="font-style: italic; font-weight: bold;">I cannot dry out a turkey or chicken no matter what I do</span><span style="font-style: italic;">. They're wonderful. I don't mind sharing since I'm sure I have plenty in my own stock!</span></div>
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To visit this site go to- <a href="http://forums.cooking.com/showthread.php?p=42052">http://forums.cooking.com/showthread.php?p=42052</a></div>
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<span style="font-size: 100%;"> </span>polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com63tag:blogger.com,1999:blog-12607750.post-38637561167494543602009-05-20T13:22:00.000-07:002009-05-20T15:41:17.446-07:00“Kitchen Kut-Outs!” Anthropomorphic Perfection!Dear friends I must say that I am <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ecstatic</span> to have come across this unexpected spread in <span style="font-style: italic;">"The Complete Crumb Comics Volume 4, Mr Sixties"</span>. I thought to start my summer reading with this<br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">inspirational</span> work by the master of all underground comics, R. Crumb My personal thanks to goes out to Mr Crumb for making the world a lot more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">interesting</span>. So hey, go to <a href="http://www.fantagraphics.com/">http://www.fantagraphics.com</a> , type in the complete Crumb, and get into the summer groove!<br />Click on pictures for a larger view, you may want to buy a sketch pad.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_cRenq9frNLs/ShRm4ZfGaYI/AAAAAAAAAjg/WwjM1fRzHBY/s1600-h/crumbA.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 400px;" src="http://2.bp.blogspot.com/_cRenq9frNLs/ShRm4ZfGaYI/AAAAAAAAAjg/WwjM1fRzHBY/s400/crumbA.jpg" alt="" id="BLOGGER_PHOTO_ID_5338004577440917890" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/ShRtEto2dHI/AAAAAAAAAjo/aHo5THb27vY/s1600-h/crumbB.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 400px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/ShRtEto2dHI/AAAAAAAAAjo/aHo5THb27vY/s400/crumbB.jpg" alt="" id="BLOGGER_PHOTO_ID_5338011386078721138" border="0" /></a>polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-89952136668169381372009-05-19T11:03:00.000-07:002010-04-18T17:01:43.573-07:00Amana Recipes: Prune Drop Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/ShNimqXhetI/AAAAAAAAAiw/jzdSnuK-17k/s1600-h/close_cookie1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 396px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/ShNimqXhetI/AAAAAAAAAiw/jzdSnuK-17k/s400/close_cookie1.jpg" alt="" id="BLOGGER_PHOTO_ID_5337718399711673042" border="0" /></a><br /><br />The joy of discovery has no rivals except the joy of being thankful. Imagine yourself as a desert prospector and you find a gold nugget after many a month with little hope—a moment of blessed joy. With the current economic climate, I have like millions, tightened the belt to save a buck. My gold nuggets now come from the thrift shop instead of Barnes and Nobel. The Amana Recipes cook book is one such nugget. A search on the internet indicated that many book sellers have this title for sale, for cheap, so if you desire a copy it is yours for what I paid the thrift shop. But, no matter, this is a delightful volume that has won my imagination. The history of the Amana settlers began in this country in 1842, German immigrants here for reasons of religious freedom. This utopian history alone is intriguing and there is much on the internet to read. But only the cookbook will let you smell and taste what the Amana community kitchens were serving up. My joy prompts me to share a recipe, and I am thankful that I can do that much.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/ShSWj8c3ZYI/AAAAAAAAAjw/hQ-z-pAUxAU/s1600-h/amana_big.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 261px; height: 400px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/ShSWj8c3ZYI/AAAAAAAAAjw/hQ-z-pAUxAU/s400/amana_big.jpg" alt="" id="BLOGGER_PHOTO_ID_5338057002607666562" border="0" /></a><br /><br /><blockquote><span style="font-weight: bold;">Zwetchen Kecks:</span><br /><span style="font-weight: bold;">Prune Drop Cookies</span><br /><br />2/3 cup butter<br />1 cup brown sugar (I used dark)<br />1 cup white sugar<br />2 well beaten eggs<br />1 teaspoon vanilla<br />1/2 cup sour milk (I used buttermilk)<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />*1 cup chopped cooked prunes<br />3 1/2 cups flour (I used “WhiteLily” all purpose)<br />1 teaspoon cinnamon<br />1/2 cup chopped nutmeats (I used pecans)<br />1 teaspoon cinnamon<br />*1/4 heaping teaspoon salt<br /></blockquote><br />Cream butter and sugar. Add the beaten eggs. Mix well. Dissolve soda in milk and add with the remaining ingredients. Drop by teaspoons on a greased cookie sheet. Bake 15 minutes in moderate oven, 350 degrees.<br /><br />*Cooks notes;<br />Cook a heaping cup of whole prunes in a 1/4 cup water, bring to a simmer and stir until the liquid is cooked off, cool then chop.<br /><br />The recipe did not call for any salt. Salt is probably not necessary but, as a flavor enhancer I decided to add a small amount.<br /><br />Why the baking soda was added to the buttermilk is beyond me. My process is: Have all ingredients at room temperature. Cream the butter with the sugar then add eggs and vanilla. In another bowl combine all dry ingredients, flour, baking power, baking soda, cinnamon and salt. In additions of thirds add flour mixture and buttermilk to butter-sugar-egg mixture.Then add the prunes and nut meats, do not over mix.<br /><br />The results are a moist cake like cookie, not super sweet, a spice cookie presence, you could easily mistake the prunes for raisins, good with an afternoon tea or coffee.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com2tag:blogger.com,1999:blog-12607750.post-55313578394573466442009-03-08T17:30:00.000-07:002009-03-08T19:23:22.016-07:00Algerian Semolina Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SbR8jGRukyI/AAAAAAAAAiY/RJWyTQSPZTU/s1600-h/orange_bread_paper.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SbR8jGRukyI/AAAAAAAAAiY/RJWyTQSPZTU/s400/orange_bread_paper.jpg" alt="" id="BLOGGER_PHOTO_ID_5311006802998891298" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_cRenq9frNLs/SbR8NX6Go6I/AAAAAAAAAiQ/5cxSGd3uGLU/s1600-h/bread_hands2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_cRenq9frNLs/SbR8NX6Go6I/AAAAAAAAAiQ/5cxSGd3uGLU/s400/bread_hands2.jpg" alt="" id="BLOGGER_PHOTO_ID_5311006429774521250" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SbR8Mx9WEvI/AAAAAAAAAiI/6y9A8j02Ifs/s1600-h/orange_bread_slice2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SbR8Mx9WEvI/AAAAAAAAAiI/6y9A8j02Ifs/s400/orange_bread_slice2.jpg" alt="" id="BLOGGER_PHOTO_ID_5311006419587568370" border="0" /></a>Khobz El Dar: (Homemade Bread) Algerian Semolina Bread is originally from the blog titled <a href="http://thym-thym.blogspot.com/2008/04/curse-of-woman-la-maldiction-dune-femme.html">64 square foot kitchen. </a> Warda's version is made with baking powder. I decided to convert the recipe to a yeast bread because I imagined an original, perhaps ancient recipe would have been made with yeast rather than baking powder.<br /><br />Warda is absolutely right to want to coat her body with a perfume that contains the essence of anise and orange. Eating this bread is nothing short of a sensual experience. Thick slices slathered with butter and a cup of tea will turn an ordinary afternoon into an event you will want to share.<br /><br /><span style="font-weight: bold;">Algerian Semolina Bread</span><br />.256 grams fine durum semolina flour<br />.256 grams unbleached all purpose flour<br />.104 grams sugar<br />.010 grams salt<br />.216 scalded and cooled whole milk<br />2 eggs or approx 104 grams large eggs<br />.140 grams unsalted butter room temperature<br />.012 grams anise seeds<br />.008 grams orange zest, or ground candied orange peels<br />.012 grams of instant yeast<br /><br /><span style="font-style: italic;">yields a little over two pounds (1.118 grams) of dough suitable for one two pound Panettone paper form as pictured or, this recipe will make two 8 1/2 x 4 1/2 Pullman loaves. </span><br /><br /><span style="font-weight: bold;">Procedure:</span><br />weight and mix all the dry ingredients<br />scald the milk and cool<br />bring eggs and butter to room temperature<br /><br />Beat the eggs and cool milk together. Slowly add to the dry ingredients. The dough will be on the stiff side. Knead 10 to 12 minutes. Add butter and work into the dough. The dough will go crazy and your hands will be greasy, but stay with it for another ten minutes and the dough will incorporate the butter and become extremely supple. knead for five more minutes. Shape into a nice ball, place in a bowl and cover with plastic wrap. Let rise a half hour fold the dough over on itself and let rest for another half hour. The temperature should be approximately 76 degrees Fahrenheit. Remove from the bowl and knead for about one minute. Shape into round or divide for loaf pans. Place into pans or Panettone paper. Preheat the oven to 370 degrees. When the loaves are light and fully risen transfer to the oven and bake 15 minutes until the top shows light browning. Reduce the heat to 350, rotate the loaves and tent with aluminum foil. Total baking time for 2 lb Panettone form is approximately 55 minutes. If in doubt check with a probe thermometer. Bread is done at approximately 200-210 degrees. For the loaf pans bake for 35 minutes using the turn and tent procedure.<br /><br />As with all breads, hydration and bake times will vary. The advantage of making smaller loaves is a shorter bake time with less exterior browning. Feel free to increase the anise and orange zest to your liking.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com1tag:blogger.com,1999:blog-12607750.post-35408944217240686812009-02-07T10:48:00.001-08:002009-02-16T19:24:54.266-08:00Enlightened Taste: Aloo Bonda<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_M4yCxBZx8Wg/SY3UjcnO_0I/AAAAAAAAASg/0TpM-tncuLQ/s1600-h/indian_cooking.jpg_20.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_M4yCxBZx8Wg/SY3UjcnO_0I/AAAAAAAAASg/0TpM-tncuLQ/s400/indian_cooking.jpg_20.jpg" alt="" id="BLOGGER_PHOTO_ID_5300126041926205250" border="0" /></a><span style="font-style: italic;font-size:85%;" >Nita and Raj, our Indian cooking guides from <a href="http://www.casaitaliafl.com/">Casa Italia</a> in Sarasota Florida.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_M4yCxBZx8Wg/SY3UjYQcNFI/AAAAAAAAASY/yrqxcJ8b_e8/s1600-h/Aloo_Bonda_cooked.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="http://1.bp.blogspot.com/_M4yCxBZx8Wg/SY3UjYQcNFI/AAAAAAAAASY/yrqxcJ8b_e8/s400/Aloo_Bonda_cooked.jpg" alt="" id="BLOGGER_PHOTO_ID_5300126040756859986" border="0" /></a><span style="font-style: italic;font-size:85%;" >A plate of Aloo Bonda accompanied by Cilantro Chutney.</span><br /><br />Enlightenment comes when you least expect it. It came to me recently in the form of taste. My guide, a lovely women named Nita, standing at the head of a stainless steel table, is conducting an Indian cooking class. Raj, her devoted assistant and husband, stands nearby watching over the simmering pots. We roll across the Indian landscape as she explains India’s exotic aroma and tastes. All this in the confines of an Italian market.<br /><br />Nita and Raj own <a href="http://www.casaitaliafl.com/">Casa Italia</a> in Sarasota, they carry many classic Italian favorites including a special autumnal first pressing of olive oil called Picolo Molino. Once the oil is sold, there is no more until next year. Every Thursday, Nita prepares Indian meals and offers them “to go”. From what I have heard, people wait in line for a taste of her home made dishes.<br /><br />In short, Nita’s classes follow a tradition in the history of Casa Italia. Italian cooking classes have long been a feature at the store, most recently taught by <a href="http://giulianohazan.com/">Gulliano Hazan</a>, son of cookbook author <a href="http://www.harpercollins.com/author/index.aspx?authorid=4331">Marcella Hazan</a>. Nita teaches in a way that lifts the veil of mystery and intimidation, of Indian cuisine. My misconceptions of “exotic” washed away as the pleasure of bright fresh flavors filled my senses.<br /><br />By the time the class is finished, doors to culinary thinking open for me, revealing new methods and flavors. Enlightenment is to awaken.<br /><br />Nita has graciously allowed me to publish her taste bud awakening recipe for “Aloo Bonda” Savoury Potato Dumplings. Here it is.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SYx0B8sDhfI/AAAAAAAAAg4/LOdF4Tnhp_I/s1600-h/pot_creature_comp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SYx0B8sDhfI/AAAAAAAAAg4/LOdF4Tnhp_I/s400/pot_creature_comp.jpg" alt="" id="BLOGGER_PHOTO_ID_5299738438327830002" border="0" /></a><span style="font-style: italic;font-size:85%;" >Sometimes the potato dumplings come out looking like little sputniks. This was a favorite among the class.</span><br /><br /><span style="font-weight: bold;">Aloo Bonda (Savoury Potato Dumplings)</span><br /><span style="font-style: italic;">serves 4-6</span><br /><br />1 lb potatoes<br />2 teaspoons salt<br />1/4 tsp cayenne pepper<br />1/4 tsp garam masala<br />1 tsp amchoor powder<br />1/4 tsp ground black pepper<br />2 tbs finely chopped cilantro<br />1 tbs finely chopped jalapeño pepper<br />1/2 cup frozen peas, thawed<br />1 tbs finely chopped fresh ginger<br />1 tbs lemon juice<br /><br /><span style="font-style: italic;">for the batter</span><br />1 cup gram flour (besan)<br />1/4 tsp salt<br />1/4 tsp cayenne pepper<br />1/8 tsp baking powder<br />approx 1 cup water.<br /><br />1. Boil the potatoes in their jackets until tender. Drain and let them cool. When cool, peel and coarsely mash them. Transfer to a wide bowl and add peas and all the dry spices, ginger, jalapño and lemon juice. Mix well, making sure all the spices are evenly distributed.<br /><br />2. Make small balls, about 1 inch across, and keep in a plate. Cover with plastic wrap.<br /><br />3 Sieve gram flour into a bowl and add salt, cayenne pepper and baking powder. Mix thoroughly. Now gradually add water to make a thick batter.<br /><br />4. In a deep frying pan, heat enough oil to be about 2 inches deep. When hot, dip one potato ball at a time in the batter and carefully drop it in hot oil. Put enough balls to fill the pan in a single layer. Turn heat to medium and fry bondas till golden brown. Drain well and serve with cilantro chutney.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_M4yCxBZx8Wg/SY3TmNAc3yI/AAAAAAAAASM/bQXXzxHJL3M/s1600-h/indian_cooking.jpg_9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_M4yCxBZx8Wg/SY3TmNAc3yI/AAAAAAAAASM/bQXXzxHJL3M/s400/indian_cooking.jpg_9.jpg" alt="" id="BLOGGER_PHOTO_ID_5300124989764984610" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_M4yCxBZx8Wg/SY3Wf6GP_KI/AAAAAAAAASo/5Uwlqr2FShk/s1600-h/Aloo_Bonda_Batter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_M4yCxBZx8Wg/SY3Wf6GP_KI/AAAAAAAAASo/5Uwlqr2FShk/s400/Aloo_Bonda_Batter.jpg" alt="" id="BLOGGER_PHOTO_ID_5300128180144700578" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_M4yCxBZx8Wg/SY3Tl3C7ihI/AAAAAAAAASA/DWCfNPlmh6k/s1600-h/Aloo_Bonda_cooking.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_M4yCxBZx8Wg/SY3Tl3C7ihI/AAAAAAAAASA/DWCfNPlmh6k/s400/Aloo_Bonda_cooking.jpg" alt="" id="BLOGGER_PHOTO_ID_5300124983869803026" border="0" /></a><span style="font-weight: bold;">Cilantro Chutney:</span><br />serves 6<br />2 cups chopped fresh cilantro<br />1/4 fresh hot green chili or j jalapeño pepper<br />1 tbs lemon juice<br />1/2 tsp salt<br />1/4 tsp freshly ground pepper<br />1 clove garlic<br />1/2 tsp cumin powder<br />1–4 tbs water<br /><br />1) Blend all ingredients in a food processor until you have a smooth paste. Taste and adjust seasoning if necessary.<br />2) Cover and refrigerate until ready to use.<br /><br /><span style="font-style: italic;">Note: all the spices here can be adjusted for personal preference. This recipe is lively and your mouth will wake up to the zing of spices.</span><br /><span style="font-size:85%;"><span id="btAsinTitle" style=""></span></span><h1 id="breadCrumb"></h1>polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-56293345251207895812009-01-30T15:39:00.000-08:002009-01-30T19:46:02.218-08:00Espresso Peanut Brittle For A Winter Afternoon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SYOx2eTB3bI/AAAAAAAAAfk/i5NqG2q5tAc/s1600-h/brittle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 291px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SYOx2eTB3bI/AAAAAAAAAfk/i5NqG2q5tAc/s400/brittle.jpg" alt="" id="BLOGGER_PHOTO_ID_5297273136121765298" border="0" /></a>So often when a loved one departs, they take with them secret knowledge. When my father passed away along with him went the peanut brittle recipe. My niece, the last eye witness, claimed she saw him add <a href="http://en.wikipedia.org/wiki/Sanka">Sanka</a> brand <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">decaffeinated</span> coffee. Consequently the peanut brittle recipe has become the subject of family debate, no one is quite sure if the coffee was added or not. Now, I have an idea that coffee really was a part of dad’s recipe. Today Dieter made an espresso peanut brittle. Wondering about the mystery of the Sanka, he poured a fresh brewed cup of morning espresso into the recipe to see how it would taste. Of the three peanut brittle flavors he made today; plain, coconut and coffee, the coffee flavored was best.<br /><br /><span style="font-weight: bold;">Dieter’s Espresso Peanut Brittle:</span><br /><ul><blockquote><li>1 cup light corn syrup</li><li>2 cups sugar</li><li>1 cup fresh brewed espresso</li><li>1 teaspoon salt</li><li>1 cup unsalted butter </li><li>3 cups roasted unsalted peanuts</li><li>2 tablespoons baking soda</li></blockquote></ul><span style="font-weight: bold;">Preparation:</span><br />Combine sugar, corn syrup, salt, and espresso in 3 quart medium or heavy weight sauce pan. Cook and stir until sugar dissolves and mixture comes to boil. Add butter. Stir constantly until the recipe reaches 280 degrees. Add peanuts and continue to stir, the mixture will become thick, rapid stirring is essential, to prevent scorching. When the reaches 305 degrees, remove from heat and quickly stir in baking soda, mixing thoroughly. Immediately pour and spread with spoon onto two sheet pans lined with parchment. As the mixture cools, begin stretching by lifting and pulling from edges. Use a spatula to lift the edges. The mixture is hot! Cool and break it into pieces. Makes 2-1/2 pounds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SYOSSkxHVUI/AAAAAAAAAe8/HdxwJV8CFSg/s1600-h/peanut_gorey.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 258px; height: 400px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SYOSSkxHVUI/AAAAAAAAAe8/HdxwJV8CFSg/s400/peanut_gorey.jpg" alt="" id="BLOGGER_PHOTO_ID_5297238434522813762" border="0" /></a><span style="font-style: italic;">One of the recipes Dieter referenced was Jimmy Carter’s favorite peanut brittle from “The Peanut Cookbook”. I was delighted to see the cover illustration was done by </span><a style="font-style: italic;" href="http://images.google.com/images?q=edward+gorey&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&ei=epKDSZzNLIzQMeTt8NMD&sa=X&oi=image_result_group&resnum=5&ct=title">Edward Gorey.</a> Thank you Dorothy C. Frank for including this presidential gem. (Published by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Clarkson</span> N. Potter, Inc. / 1976)<br /><br /><span style="font-weight: bold;">Jimmy Carter’s favorite Peanut Brittle:</span><br /><blockquote><ul><li>3 cups sugar</li><li>1 cup white corn syrup</li><li>1 1/2 cups water<br /></li><li>3 cups raw peanuts </li><li>2 tablespoons baking soda</li><li>1/2 stick butter<br /></li><li>1 teaspoon vanilla</li></ul></blockquote><span style="font-weight: bold;">Preparation:</span><br />Boil the sugar, water, and syrup until it spins a thread. Add peanuts and stir continuously until syrup turns golden brown. Remove from heat and add remaining ingredients. Stir until butter melts.<br /><br />Pour up on two cookie sheets with sides. As mixture begins to harden around edges, pull until thin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SYOULg4A8ZI/AAAAAAAAAfM/xX1XTr1h8Qg/s1600-h/peanut_lyda.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 256px; height: 400px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SYOULg4A8ZI/AAAAAAAAAfM/xX1XTr1h8Qg/s400/peanut_lyda.jpg" alt="" id="BLOGGER_PHOTO_ID_5297240512242184594" border="0" /></a><span style="font-style: italic;">A recipe for peanut brittle is described alongside a discussion of the beginning of the menstrual period in this Lydia E. <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pinkham</span></span>'s pamphlet from the late 1800’s.</span><br /><br />Pamphlets like this one, provided useful recipes interspersed with product testimonials and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">recommendations</span>, a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">useful</span> booklet not likely to be thrown away. This advertising format seems have morphed into our current day info<span class="blsp-spelling-error" id="SPELLING_ERROR_4">mercial</span>.<a href="http://en.wikipedia.org/wiki/Lydia_E._Pinkham"> Lydia E. <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pinkham</span></span></a>'s was a vegetable compound, “Blood Medicine” given for just about everything. Here it is suggested to help every month for weakness during menstrual periods. “Many a woman has suffered years of misery because as a girl she was allowed to sit around with wet feet, lift heavy articles, overwork and over study. If any girl at that time suffers from pain or other disturbances Lydia E.<span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Pinkham's</span></span> Vegetable Compound should be given.<br /><br />We all know the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">benefit</span> of veggies but believe me when I tell you a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">hefty</span> dose of espresso peanut brittle will wash away your winter blues, amen!<br /><br /><ul><br /></ul>polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com3tag:blogger.com,1999:blog-12607750.post-34347551178649370082009-01-27T18:34:00.000-08:002009-01-27T19:13:04.188-08:00D I Y Coffee Roasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_cRenq9frNLs/SX_JwyoxcnI/AAAAAAAAAe0/pWVD0m-bAHU/s1600-h/MartinLipton.dogbowl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 246px; height: 400px;" src="http://2.bp.blogspot.com/_cRenq9frNLs/SX_JwyoxcnI/AAAAAAAAAe0/pWVD0m-bAHU/s400/MartinLipton.dogbowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5296173526874681970" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SX_JSI81bII/AAAAAAAAAes/tDk8uYYk_rY/s1600-h/coffee+roaster+steam+punk"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 326px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SX_JSI81bII/AAAAAAAAAes/tDk8uYYk_rY/s400/coffee+roaster+steam+punk" alt="" id="BLOGGER_PHOTO_ID_5296173000288464002" border="0" /></a><span style="font-style: italic;">Extreme <a href="http://www.sweetmarias.com/homemade-homeroasters.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">DIY</span> coffee roasters</a> from <a href="http://www.sweetmarias.com/">Sweet Maria’s</a> home coffee roasting supplies.</span><br /><br />We pulled our old dusty coffee roaster out of storage with the intent of roasting our own coffee again after a couple of years of buying commercial coffee. After the first roast, I asked myself why did we ever stop home roasting? With the help of Sweet Maria’s and roasting our own beans, we are drinking coffee that puts all trendy <span class="blsp-spelling-error" id="SPELLING_ERROR_1">wifi</span> coffee houses to shame. We roasted a bag of green <a href="http://www.sweetmarias.com/prod.greencoffee.mvc.php?coffee_type=organic#list">Ethiopian Organic DP <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bonko</span> “Black Sun”</a> coffee beans. What a wonderful fruity flavor that I have not experienced in any commercially available coffee. Sweet Maria’s provides more information on green coffee beans and home roasting than anything imaginable. Plus it is a bonus to support fair trade and organic coffee growers.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com3tag:blogger.com,1999:blog-12607750.post-82313757914065924932009-01-26T17:51:00.000-08:002009-01-26T17:58:19.394-08:00Retro Anthropomorphic Valentines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SX5peEMr6VI/AAAAAAAAAeY/1UMb47WVqdU/s1600-h/hotdog1_valentine.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 174px; height: 400px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SX5peEMr6VI/AAAAAAAAAeY/1UMb47WVqdU/s400/hotdog1_valentine.jpg" alt="" id="BLOGGER_PHOTO_ID_5295786177078225234" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SX5pd1rzNxI/AAAAAAAAAeQ/S31y37ad8mg/s1600-h/teapot1_valentine.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 189px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SX5pd1rzNxI/AAAAAAAAAeQ/S31y37ad8mg/s400/teapot1_valentine.jpg" alt="" id="BLOGGER_PHOTO_ID_5295786173182195474" border="0" /></a>Having tea and a happy hotdog are two things you should consider this Valentines day. Our anthropomorphic collection grows.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-24868910485218245492009-01-17T16:20:00.001-08:002009-01-17T21:45:48.910-08:00Atomic Coffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SXJ3k8X8vRI/AAAAAAAAAdI/ZI0VDXLTO7w/s1600-h/dans_espresso_front-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SXJ3k8X8vRI/AAAAAAAAAdI/ZI0VDXLTO7w/s400/dans_espresso_front-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5292423988679326994" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SXJ3kK_Td_I/AAAAAAAAAdA/XvmpjoYNgZw/s1600-h/dans_espresso-rear.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SXJ3kK_Td_I/AAAAAAAAAdA/XvmpjoYNgZw/s400/dans_espresso-rear.jpg" alt="" id="BLOGGER_PHOTO_ID_5292423975422621682" border="0" /></a>We were at a friend's last night and spotted a strange looking object on top of the fridge. It is an espresso maker called the <a href="http://www.atomic.org.nz/index.html">“Atomic”</a>. He bought this in New York in the 1986 and paid an entire $120.00. Now that was pricey then. He said he used to take it camping all the time. He is a lucky guy. After looking around the internet, I found this coffee pot is much sought after and loved throughout the world. An updated version is going to be released out of Australia called the <a href="http://www.ottoespresso.com/">“Otto”</a>priced at $595.00. Another Italian version is available called <a href="http://www.sorrentinacoffee.com/">“La Sorrentina”</a> designed in the late 1940's. This one is available for $450.00. Versions made cira 1940 of the “Atomic” are selling for up to $800.00. We love this coffee maker.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com1tag:blogger.com,1999:blog-12607750.post-51577089619404501772008-12-14T15:20:00.000-08:002009-01-27T18:24:59.519-08:00How To Bake Christmas Bread From A Magazine “Pandolche Alto”<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SUWWEueri-I/AAAAAAAAAbQ/9iN14ygCWxc/s1600-h/pandolce_basket.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SUWWEueri-I/AAAAAAAAAbQ/9iN14ygCWxc/s320/pandolce_basket.jpg" alt="" id="BLOGGER_PHOTO_ID_5279791146102131682" border="0" /></a><span style="font-style: italic;">The bake was successful.<br /><br /></span><a href="http://www.saveur.com/article.jsp?ID=1000066792">Saveur</a> is a magazine that I am fond of getting delivered to my door. If you are not familiar with this publication, let me just say it is a travel log with sumptuous recipes. The would be chef is enticed to prepare snacks and meals from around the globe. To its credit it is user friendly. Most ingredients are easy to find, although sometimes planning the meal dujour may have to be done weeks in advance. In the most recent issue, December of 2008, I was excited to see a recipe for <a href="http://www.saveur.com/article.jsp?ID=1000066792">Pandolce Alto</a>, a Christmas bread from Liguria Italy. A story of immigration and a lost but not forgotten bread. Let me explain; <a href="http://www.lauraschenone.com/newsletter/archives/01-05_pan_dolce.html">Laura Schenone</a>, the author of this article looks to find this christmas feast bread that had been baked by her great-grandmother and her grandmother. The recipe had been lost in the passing of generations and she heads off to Italy to find the bread recipe. In short she knows an Italian baker and learns from him. I found her story enticing, although the recipe she presented seemed to ignore some bread baking basics (that I will go over below). Laura Schenone’s strength is in observation, fortunately her text dropped enough clues to make this ancient bread come alive in my kitchen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SUWYg-QtcxI/AAAAAAAAAbo/LOl7Y9bE_RQ/s1600-h/magazine_pandolce"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 243px; height: 320px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SUWYg-QtcxI/AAAAAAAAAbo/LOl7Y9bE_RQ/s320/magazine_pandolce" alt="" id="BLOGGER_PHOTO_ID_5279793830398096146" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SUWWoVGLKlI/AAAAAAAAAbY/D6FesbkSrik/s1600-h/pandolce_recipe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 83px; height: 320px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SUWWoVGLKlI/AAAAAAAAAbY/D6FesbkSrik/s320/pandolce_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5279791757763750482" border="0" /></a><span style="font-style: italic;">This is the photo and recipe from Saveur Magazine.</span><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;">Pandolche Alto</span>; A step by step discussion concerning the Saveur recipe</span>.<br /><span style="font-weight: bold;">Step 1:</span><br /><span style="font-weight: bold;">The starter</span>: The sponge is a great way to get your yeast up and running. If you’re letting it sit over night you need not heat the water, ambient temperature of a bout 74 f degrees is good. The next morning when the sponge is puffed up and domed it is at its peak, use it now. Do not keep this for three days without feeding it, your bread will be a sluggish lump. Refer to a good baking book on how to keep your yeast happy. Better yet learn how to make your own sourdough (levain) starter.<br /><span style="font-weight: bold;"><br />The question of salt</span>. Where is the salt in this recipe, I don’t know, but I think it is good for the balance of flavour, especially with so much butter. Salt also provides for a good deal of (freshness) keeping power. In defense of Laura, historically speaking, the Italian region of Tuscany has a tradition of salt-less breads. This came about as a response to a heavy salt tax levied by neighbouring provinces during the Middle Ages. Her recipe comes from the near by region of Liguria, this could be historically correct.<br /><span style="font-weight: bold;"><br />Steps 2 and 3</span>:<br /><span style="font-weight: bold;">Water</span>:Without the use of baker’s percentages, the amount of water to use is solely based on your tacit knowledge and previous experience as a baker. Two items of mention; Number one; add all of your water before adding the butter, build strength in the dough first. Your gluten structure must be in place before you coat it with oil. This part of the recipe procedure is correct. Number two: Not only do you want to soak the fennel but also soak the raisins. A twenty minute soak tenderises and helps prevent any exposed raisins from burning on the outside of your bread. Boil the water needed and pour over the fennel seeds and raisins, let sit covered for 20 minutes. Strain off cooled water and use in dough.<br /><span style="font-weight: bold;"><br />Step 4 the dough:</span><br />Bulk Ferment, do not divide the dough yet. This is your grand opportunity to get more flavour into the bread. Bulk fermenting helps build acids in your dough, adding complex flavors and strength to your dough. At this point if you are in no hurry, let the dough sit in a cool place for 1 - 2 hours. This dough will not double in size, keep an eye on it and keep it covered. If you plan to ferment overnight skip the bulk fermentation and divide your dough now, shape and ferment at about 50–55 f degrees for 8 to 12 hours, keeping dough moist and covered with plastic.<br /><span style="font-weight: bold;"><br />Divide and shape;</span> Form into tight balls and place where it will stay warm 78f–80f degrees. Watch your dough closely now, always covered as to keep the dough from forming a skin. Give your bread time, this phase is known as final fermentation. You must judge when your bread is ready for the oven. Touch your bread, feel for firm or soft, judge the amount of rise visually, but by all means do not over proof. The time depends on the vitality of the yeast and temperature of your kitchen. Will this dough ever double in size? My attempts did not reach such dimensions, I wish you luck.<br /><span style="font-weight: bold;"><br />Scoring the bread;</span> Scoring is essential for enabling the loaf to expand when it meets with the oven’s heat. A professional bakers lame makes it easy, but a one sided safety razor blade or serrated knife will also work. The directions here tell us to score making three cuts ending up with a triangle configuration. You could also make an x and have a beautiful loaf with nice oven spring, but that is not the point. The author does not state it, but I find it logical that a Christmas loaf be scored symbolically, this is a bread of tradition and an important reminder of ones faith. My guess is we are representing the Holy Trinity here. I an not staunch in my religious views but I find this omission a great loss for the reader. A brief search on the net produced a plethora of information regarding the triangle in the<a href="http://www.christiansymbols.net/"> Christian faith</a>.<br /><span style="font-weight: bold;"><br />Step 5:</span><span style="font-weight: bold;">Bake;</span><br />The 350f oven temperature is correct. It is essential to turn the pan after 20 minutes and cover with a piece of foil loosely tenting the bread. Use the center rack so the bottom of the bread does not get overly brown. you can double up sheet pans a well. After 50 minutes if you are not sure if the bread is baked through, poke it with a quick read thermometer, 190f and your loaf is finished. A final note you may only want to bake two loaves at a time, four loaves on a half sheets pans will not give an even bake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SUWZEvU7jDI/AAAAAAAAAbw/8-mYypR5q6M/s1600-h/pandolce_top.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SUWZEvU7jDI/AAAAAAAAAbw/8-mYypR5q6M/s320/pandolce_top.jpg" alt="" id="BLOGGER_PHOTO_ID_5279794444864556082" border="0" /></a><span style="font-style: italic;">The Pandolce Christmas Bread has a triangle scored on the top before it is baked.</span><br /><br /><span style="font-weight: bold;">Pan Dolche Alto</span>: A discussion of the Italian baker’s process based on clues in the text.Laura Schenone’s craft as a writer -observer is well honed, although I would have like to have had her notebook when reworking this recipe. Fortunately for us her editor left a couple of important clues regarding the bread and the bakers process. First a tip of the hat to the baker Adriano Alvigini, sixth generation baker with a passion for the “old recipes”.<br /><br /><span style="font-weight: bold;">clue #1 the levain;</span> “Harriet has been feeding the leaven it looks like a piece of springy dough.....” this is then a stiff preferment, essential for this bread. Harriet has been feeding it! The preferment needs to be happy and active.<br /><br /><span style="font-weight: bold;">Clue #2 the water;</span> “I watch him slowly pour a stream of sugared water into the center of a mound of flour....” he pre dissolves the sugar for easy integration and use by the yeast. The sharp edges of the sugar crystals will tear at the gluten strands until dissolved. Thus dissolving the sugar first will shave off a few minutes when kneading the dough. I prefer to mix my sugar in dry,this gives me more control over the amount of water I add. Different flours vary in the amount of water absorption.<br /><br /><span style="font-weight: bold;">Clue #3 building dough strength;</span> “continues to work the dough for 40 biceps-pumping minutes.”... He mixes the flour and sugar water then incorporates the stiff levain. Next the butter is worked in, and lastly the fruit and nuts. This is a heavy dough and the gluten needs to be strong. The acids in the stiff levain also add strength.<br /><br /><span style="font-weight: bold;">Clue # 4 overnight fermentation;</span> “...forms eight perfectly round pandolce loaves. He leaves them on the table to let them rest overnight.” From this we know the dough is not slack and the work table area is cool, this is around Christmas time in northern Italy.<br /><br /><span style="font-weight: bold;">Clue #5 baking;</span> “An hour later they emerge from, the oven “We bite through the crunchy exterior, the delicate crumb...” A long bake at a low temperature. The crunchy exterior could mean he used a high gluten flour, or that the long fermentation developed conditions favourable to good crust development. This last part about a delicate crumb I don’t believe, sour dough is normally chewy not cake like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/SUWZzMPwNQI/AAAAAAAAAb4/iICZEp6_CLE/s1600-h/dough_pandolche.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="http://4.bp.blogspot.com/_cRenq9frNLs/SUWZzMPwNQI/AAAAAAAAAb4/iICZEp6_CLE/s320/dough_pandolche.jpg" alt="" id="BLOGGER_PHOTO_ID_5279795242901452034" border="0" /></a><span style="font-style: italic;">Pandolce ready to go into the oven.</span><br /><br /><span style="font-weight: bold;">The revised recipe; Pandolce Alto</span><br />Makes 8 loaves about 525g each<br /><span style="font-weight: bold;">Overall formula</span><br />bread flour 100 % 1.536 g<br />water 60 % .921 g<br />salt 2 % .030 g<br />unsalted butter 23 % .356 g<br />sugar 13 % .200 g<br />dark raisins 47 % .720 g<br />candied orange<br />peel 20 % .308 g<br />pine nuts 6 % .096 g also called pignoli<br />fennel seed 2 % .036 g wild Italian is the best<br />total 273 % 4.203 g<br /><span style="font-weight: bold;"><br />Stiff levain, 35 % pre-fermented flour</span><br />bread flour 100 % .537 g<br />water 60 % .322 6<br />total levain .859 g<br /><span style="font-weight: bold;"><br />Final dough</span><br />Bread flour .999 g<br />water .599 g<br />salt .030 g<br />butter .356 g<br />sugar .200 g<br />raisins .720 g<br />peel .308 g<br />pine nuts .096 g<br />fennel .036 g<br />stiff levain from above .859 g<br /><span style="font-weight: bold;"><br />Process; Mixing by hand.</span><br />1. Make final build to stiff levain approximately 12 hours before baking session,ferment at about 70f degrees<br />2. Remove butter from refrigeration and scale to weight.<br />3. Boil part of the final dough water and pour over fennel and raisins using separate bowls.cover with plastic wrap and soak for 20 minutes or until water has cooled off.<br />4 Lightly toast pine nuts in a dry fry pan, allow to cool.<br />5. Drain raisins, reserving liquid.<br />6. In a restaurant size prep bowl mix flour, salt, sugar<br />7. Add in stiff levain and mix by hand until you have a ragged mass, this is done by rubbing the levain with the dry ingredients between your palm and fingers.<br />8. Add in the reserved raisin liquid, then slowly add in water, dough will be on the dry side and very stiff at this point. Try to hold back a small amount of the water. Knead this dough for fifteen minutes it will become more supple as you work it. This is when your dough gets the most of its strength, so keep at it!<br />9. Add in the butter half at a time, your dough will not want to accept all this fat at first and will act a bit crazy, but with in fifteen minutes you will have all the butter in and a beautiful dough.<br />10. Mix fennel, pine nuts,and orange peel in with the raisins, toss a few times and add to the dough. Another 10 minutes of kneading in the goodies and your dough is ready to divide.<br />11. Dust the dough with a bit of flour and scale out approximately 525 g pieces of dough.<br />12. Round up the dough into nice tight balls and ferment on bakers linen or use parchment on sheet pans. Either way slip trays into clean plastic trash bags and place into the fridge.<br />Ferment between 50 f - 55f degrees for a total of 8 to 10 hours. If you do not have a spare fridge allow dough to set out for about two hours or until you have noticeable loaf expansion . Move bread into your refrigerator that is set at about 40f degrees for a maximum of 12 hours.<br />13. Arrange oven racks to the bottom third of your oven, set in baking stone and preheat the oven to 350f degrees. Do this 45minutes ahead of bake. Have a sprayer filled with water ready or other means of introducing steam into the oven. Remove two loaves from the refrigerator 20 minutes prior to bake. Do not do this if loaves seem fully proofed and are on the verge of collapse.<br />14. Score top of bread with three slices making the shape of an equilateral triangle.<br />15. Slide bread on to your baking stone or set in sheet pan with bread on parchment. Give the oven wall a blast of water from your sprayer close door. After 5 minutes repeat with another blast of water. Bake for a total time of 50 minutes. After 20 minutes, give bread a 180 degree turn and tent loosely with foil. If your not sure if your bread is finished insert a probe thermometer into center of bread and look for a finished temperature of 190f degrees. My loaves averaged an internal temperature of 204f to 208f degrees and were fully baked. If using a sheet pan, inspect the bottom of your first two loaves. If you deem them to be on the dark side move the oven rack to center and double up the sheet pans.<br />16. Cool on rack before slicing. Now bring grandma some tea and a nicely buttered slice of Pandolce Alto!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SUWaSmNFJ7I/AAAAAAAAAcA/94qL74Wpmfo/s1600-h/fennel_pack.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 172px; height: 320px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SUWaSmNFJ7I/AAAAAAAAAcA/94qL74Wpmfo/s320/fennel_pack.jpg" alt="" id="BLOGGER_PHOTO_ID_5279795782445508530" border="0" /></a><span style="font-weight: bold;">Final thoughts;</span><br />It should be noted that I based my percentages upon the magazine recipe,in part because my research did not yield another Pandolche recipe. I have nagging doubts that the high percentage of butter is correct. Perhaps less would lighten the crumb? I baked this bread four different times before being satisfied with the results. My neighbors gladly tasted each bake and each time responded with kudos. The wild fennel is worth hunting down, the seeds are much smaller and the flavor more pungent. Yes I did use the standard fennel purchased in bulk from a health food center and it paled in comparison.Lastly if you have a recipe for authentic Pandolche Alto please forward it to the “Second Helping House”, thank you.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-45047843393416909702008-12-09T18:01:00.001-08:002008-12-09T18:31:12.516-08:00Sagabona Kunjani Wena<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/-VM20uKWn8g&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/-VM20uKWn8g&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />I found a bread baking site, <a href="http://www.thefreshloaf.com/">The Fresh Loaf</a>. The site is choc full of information plus videos demonstrating various techniques. I opened this video and my yeast and I cruised into action. You will love it!<br /><br />bakerman is baking bread bakerman is baking bread<br />sagabona kunjani wena sagabon kunjani wena<br />the night train is coming got to keep on running<br />the night train is coming got to keep on running<br /><br />bakerman is baking bread bakerman is making bread<br />sagabona kunjani wena sagabona kunjani wena<br />the night train is coming the night train it is coming<br /><br />bakerman is baking bread sagabona kunjani wena<br />bakerman is baking bread<br /><br />you got to cool down take it easy<br />you got to cool down relax take it easy<br /><br />slow down (slow down) relax (relax) it's too late to worry<br />slow down (slow down) take it easy… take it easy… take it easypolly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-24728943306406213272008-11-04T12:33:00.000-08:002008-11-04T12:44:55.859-08:00Corn Flour Man<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SRCyfRbtDJI/AAAAAAAAAWM/uvoR-oQ944M/s1600-h/masa_brosa..jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 264px; height: 400px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SRCyfRbtDJI/AAAAAAAAAWM/uvoR-oQ944M/s400/masa_brosa..jpg" alt="" id="BLOGGER_PHOTO_ID_5264904214721399954" border="0" /></a>The Bravo Market, where I found this bag, is popular with the local Latin community in our area. It is encouraging to find a range of products that the mainstream stores do not carry.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com2tag:blogger.com,1999:blog-12607750.post-13190684073511828102008-11-04T12:20:00.000-08:002008-11-04T12:32:43.099-08:00French Culinaire<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SRCuu1zrLWI/AAAAAAAAAWE/PslcjMDVvgw/s1600-h/frenchfruit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 347px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SRCuu1zrLWI/AAAAAAAAAWE/PslcjMDVvgw/s400/frenchfruit.jpg" alt="" id="BLOGGER_PHOTO_ID_5264900084137143650" border="0" /></a>The banner translates from Dutch to “The Tastemakers of The Netherlands” On the lemon is the phrase “Vox Populi” which translates into, the opinions or beliefs of the majority. This was sent to us from Holland by my cousin Carolien. The original is printed on newsprint. What makes this special are the faces, which are superimposed photographic images.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-68011465556462959762008-11-04T12:18:00.000-08:002008-11-04T12:20:22.401-08:00Apple Heads<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SRCuKHrsaUI/AAAAAAAAAV8/TNqjb6wYAAs/s1600-h/beenbitten.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 260px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SRCuKHrsaUI/AAAAAAAAAV8/TNqjb6wYAAs/s400/beenbitten.jpg" alt="" id="BLOGGER_PHOTO_ID_5264899453280348482" border="0" /></a>This is a reproduction postcard that I found at the Maleprop’s bookstore in Asheville, North Carolina.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-63935916324167937642008-11-04T12:11:00.001-08:002008-11-04T12:15:26.895-08:00Sweet Babies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SRCsyjLCfJI/AAAAAAAAAV0/_1oSv5acYqY/s1600-h/potato_mom.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 264px; height: 400px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SRCsyjLCfJI/AAAAAAAAAV0/_1oSv5acYqY/s400/potato_mom.jpg" alt="" id="BLOGGER_PHOTO_ID_5264897948831087762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SRCsyRa_NeI/AAAAAAAAAVs/K5YjJuhusSw/s1600-h/potato_dad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 264px; height: 400px;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SRCsyRa_NeI/AAAAAAAAAVs/K5YjJuhusSw/s400/potato_dad.jpg" alt="" id="BLOGGER_PHOTO_ID_5264897944066143714" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SRCsyG-23wI/AAAAAAAAAVk/PrwRkUsQV-w/s1600-h/potato_couple.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SRCsyG-23wI/AAAAAAAAAVk/PrwRkUsQV-w/s400/potato_couple.jpg" alt="" id="BLOGGER_PHOTO_ID_5264897941263802114" border="0" /></a>These images came from a case of sweet potatoes the produce manager was unpacking at our local Publix. I stole the box. Notice the basket is a rocker for the sweet babies.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-57074641631735277622008-06-26T19:16:00.000-07:002008-06-26T19:29:19.637-07:00Roadside Anthro-America<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SGRNvzlxUvI/AAAAAAAAAVU/Wbf-bIatvao/s1600-h/boiledpeanuts.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SGRNvzlxUvI/AAAAAAAAAVU/Wbf-bIatvao/s400/boiledpeanuts.JPG" alt="" id="BLOGGER_PHOTO_ID_5216379752099697394" border="0" /></a>Boiled peanuts are sometimes called “country caviar”, and I love them. Unfortunately this roadside stand at the end of Maggie Valley in North Carolina was out of business, but the sign remained behind. Catch it now if you are in the area as it is showing signs of disintegration.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cRenq9frNLs/SGRNwMQIBMI/AAAAAAAAAVc/hmS2p7LOVMU/s1600-h/coffeebean_nc.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_cRenq9frNLs/SGRNwMQIBMI/AAAAAAAAAVc/hmS2p7LOVMU/s400/coffeebean_nc.JPG" alt="" id="BLOGGER_PHOTO_ID_5216379758719796418" border="0" /></a>You will find these coffee beans in front of the coffee shop “Legal Grounds” in Marion, North Carolina. The coffee shop is situated next to the court house, a very clever name. The bean sculpture features two beans actively working a sack of fresh beans. It is well sculpted perhaps commercially available. Probably not one of a kind.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com2tag:blogger.com,1999:blog-12607750.post-56203830069795085172008-06-26T19:09:00.000-07:002008-06-26T19:15:35.568-07:00Anthropomorphic Noah<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/SGRMBzajLhI/AAAAAAAAAVM/SgsSAdv_LXo/s1600-h/paul_veggie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_cRenq9frNLs/SGRMBzajLhI/AAAAAAAAAVM/SgsSAdv_LXo/s400/paul_veggie.jpg" alt="" id="BLOGGER_PHOTO_ID_5216377862267022866" border="0" /></a>Unlike Noah’s original ark, this ark becomes a floating salad bowl. But, with feet and eyes would a vegetarian be able to make a meal from this ark? A fabulous zoo of anthropomorphia for sure. Thank you cousin Paul in the Netherlands for this wonderful find.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-27337380034090325652008-04-27T17:46:00.000-07:002011-11-28T16:40:56.805-08:00Flour Sack Apron<a href="http://3.bp.blogspot.com/_cRenq9frNLs/SBUe9PFTZUI/AAAAAAAAAU4/8XgBNyHGbl4/s1600-h/apron_full_view.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5194091782611363138" src="http://3.bp.blogspot.com/_cRenq9frNLs/SBUe9PFTZUI/AAAAAAAAAU4/8XgBNyHGbl4/s400/apron_full_view.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<a href="http://4.bp.blogspot.com/_cRenq9frNLs/SBUe8fFTZTI/AAAAAAAAAUw/_oTvKsQ9moo/s1600-h/apron_crop.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5194091769726461234" src="http://4.bp.blogspot.com/_cRenq9frNLs/SBUe8fFTZTI/AAAAAAAAAUw/_oTvKsQ9moo/s400/apron_crop.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<a href="http://1.bp.blogspot.com/_cRenq9frNLs/SBUe9vFTZVI/AAAAAAAAAVA/PJbg5_nkQGw/s1600-h/apron_right+_side.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5194091791201297746" src="http://1.bp.blogspot.com/_cRenq9frNLs/SBUe9vFTZVI/AAAAAAAAAVA/PJbg5_nkQGw/s400/apron_right+_side.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>If you are a serious home bread baker, I heartily suggest that you visit “<a href="http://www.heartlandmill.com/">Heartland Mill</a>” for some quality baking ingredients. I have had wonderful results with all the varieties of flours they offer from finely milled durum wheat to whole rye, and a product they call “golden buffalo” bread flour. All these are organic certified flours.<br />
<br />
Heartland Mill ships their flour in traditional muslin flour sacks. On the back of the bag they suggest to reuse the bags for something else. I literally took them to heart and saved all my bags with the idea of doing a crazy shirt. But, as it ended up, we were a few bags short of a shirt. All bakers need aprons, and with the aide of my multi-talented mother, we came up with a dandy of an apron design. “Now a days” this is called <span class="blsp-spelling-error" id="SPELLING_ERROR_0">repurposing</span>, in my mother's era, it was a necessity.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com4tag:blogger.com,1999:blog-12607750.post-36135994058125673782008-04-05T06:48:00.001-07:002008-04-05T07:02:19.921-07:00Beef Villa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/powerwulf/2326486223/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_cRenq9frNLs/R_eDVou9L-I/AAAAAAAAASY/9eYtfPzpMcw/s400/beefvilla.jpg" alt="" id="BLOGGER_PHOTO_ID_5185757903675273186" border="0" /></a>I think hot dogs make some of the best character translations. Villas sound like nice places to stay while on vacation. Q. Where is “Beef Villa”? A. On the“Beef Riviera” of course. Beef seems less vulgar than meeting at the “Meat Riviera”. Thank you to Chris for sending this one to us.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com6tag:blogger.com,1999:blog-12607750.post-70804039671111255872008-03-16T18:41:00.001-07:002008-03-16T18:53:01.186-07:00Fruit Face<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_cRenq9frNLs/R93MvRM1PxI/AAAAAAAAASI/X6ydxaqDr2w/s1600-h/chalkware_dog.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_cRenq9frNLs/R93MvRM1PxI/AAAAAAAAASI/X6ydxaqDr2w/s400/chalkware_dog.JPG" alt="" id="BLOGGER_PHOTO_ID_5178520258989080338" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/R93MvxM1PyI/AAAAAAAAASQ/ZNYIDZouJsw/s1600-h/chalkwarebananna.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_cRenq9frNLs/R93MvxM1PyI/AAAAAAAAASQ/ZNYIDZouJsw/s400/chalkwarebananna.JPG" alt="" id="BLOGGER_PHOTO_ID_5178520267579014946" border="0" /></a>Our neighbors have a garage sale on a regular basis. It is always fun to go looking because "Jo" combs sales throughout the year and collects the best finds for her own garage sale. Here are a couple of chalk ware fruits for the<a href="http://thesecondhelpinghouse.blogspot.com/2006/03/anthropomorphic-food-and-kitchen.html"> anthropomorphic food and kitchen gallery</a>. The gum parker and poodle plate were not to be missedpolly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com0tag:blogger.com,1999:blog-12607750.post-51532251073052850952007-12-30T06:34:00.000-08:002007-12-30T10:16:20.420-08:00Springlerles are Not Just For Christmas anymoreThe years end has bought with it a bit more steam to our blog. Could this be an indication that we will post more often in 2008? Just before Christmas, Dieter remembered the Springerle cookie mold his mother had. It is a mold dating back to the 1800's and came from Germany with the German side of his family. Dieter's mom Elsie, told us her mother made the cookies and laid them out on a sheet covered ironing board to dry overnight before baking. We pulled out the antique ironing board and set out to duplicate the family tradition that until now had been set aside for more than half a century.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cRenq9frNLs/R3e1efERMcI/AAAAAAAAARo/ZZeYHe84XnU/s1600-h/spriglere_ironing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_cRenq9frNLs/R3e1efERMcI/AAAAAAAAARo/ZZeYHe84XnU/s400/spriglere_ironing.jpg" alt="" id="BLOGGER_PHOTO_ID_5149784234261557698" border="0" /></a>According to <a href="http://en.wikipedia.org/wiki/Springerle">Wikipedia</a>, Springerle is a type of cookie from Baden-Württemberg, Germany with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before cooking. The cookies are traditionally white and anise-flavored. Molds are traditionally carved from wood, although plastic molds are also available. The name springerle means "little knights," and their origin can be traced back to the 14th century.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cRenq9frNLs/R3e3vvERMeI/AAAAAAAAAR4/MBb-D6L1OxE/s1600-h/springerle_mold.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_cRenq9frNLs/R3e3vvERMeI/AAAAAAAAAR4/MBb-D6L1OxE/s400/springerle_mold.jpg" alt="" id="BLOGGER_PHOTO_ID_5149786729637556706" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_cRenq9frNLs/R3e3__ERMfI/AAAAAAAAASA/ZYMoHT-ZV_w/s1600-h/springerle_rabbit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_cRenq9frNLs/R3e3__ERMfI/AAAAAAAAASA/ZYMoHT-ZV_w/s400/springerle_rabbit.jpg" alt="" id="BLOGGER_PHOTO_ID_5149787008810430962" border="0" /></a>Above is a close up of the antique metal mold and the resulting cookie. We baked two versions of the cookie, one with anise oil and seed the other with only the seed. We sprinkled the mold with powdered sugar before pressing it into the dough as you can see in the image. The first recipe came from "<a href="http://modernbaking.bakery-net.com/">Modern Baking</a>" a trade magazine. Klaus Tenbergen, a master baker in Germany, South African and the United states gives this recipe:<br /><span style="font-weight: bold;"><br />Springerle</span><br />2 Lbs baking flour<br />0.125 crushed aniseed (about two rounded tea spoons, up to one tablespoon if you want<br /> a stronger aniseed flavor)<br />14 whole eggs<br />2 Lbs granulated sugar<br /><br />We halved the recipe above. The combination of the two recipes yielded over 100 cookies.<br /><br />Method: Sift flour three times, add the aniseed. Beat the eggs and sugar together until light and fluffy. Add the flour to the egg mixture, a small amount at a time, blending after each addition. Mix until smooth after the lst addition. Roll the dough on a lightly floured board, press into the moulds, remove, and place the cookies on pans to dry overnight. Bake in a slow oven at 250 degrees for 15 to 20 minutes.<br /><br />The second recipe came from a blog called "<a href="http://bothenook.blogspot.com/2006/12/springerle-cookie-recipes.html">A Geezer's Corner</a>". It sounds like Springerles are a passion for this man. He adds butter, baking powder and lemon oil extract. We didn't have the lemon extract, but added i heaping tablespoon lemon zest instead. He has very strict directions "add the flavoring oils, and cream together for 10 to 15 minutes. yeah, that's what i said. if you don't, the cookies won't have the right consistency." We being law abiding citizens did just what he said.<br /><br />In the end both cookies are delicious. You must be an anise lover or these cookies will be too strong for you.<br /><br />According to ”<a href="http://http//bothenook.blogspot.com/2006/12/springerle-cookie-recipes.html"> Mr. Geezer</a>"<br /><a href="http://www.houseonthehill.net/">House on the Hill</a> is the best source for springerle moulds.polly + dieterhttp://www.blogger.com/profile/04922772543035012854noreply@blogger.com5