"Seventy Five Pickles at 15 Roux, (like a street)
Half a chicken and knuckles 2 (1 of each knuckle)
300 Carrots?
Half turnip, half beans (that means half of 300, each, or 150)
A leeky heart half a lemon squeeze ( 1 leek, one heart of celery, half a lemon)
50/50 mustard salt and cheese
half a piece of french bread please
100 creamers, and chicken stock 2? (100 cream, 2 lt. stock)
Now we've got some Marmite Stew."
—Susan Whetzel from She's Becoming Doughmesstic
Monday, May 31, 2010
Petite Marmite Henry IV and a ditty
Monday, May 24, 2010
Lemonade in the Shade
When I was a young child living in Papua New Guinea, we had a lemon tree outside our back door. A lemon tree of very sour lemons. One of the daily rituals in muli season, (which seemed to last most of the year), was to pick mulis off the tree and fill buckets with these little round, yellow treasures.
I would help pick them, and we would bring them into the house where my mother would cut them in half, squeeze the juice, and freeze some for drinks and some for pies. But some of the juice would be kept unfrozen in a container in the fridge, ready for use. When guests would drop in, which they often did in this tropical paradise, it was expected that you would ofsfer them an ice-cold drink of fresh lemonade. If the guests were special, they might even get a spoonful of passion fruit dropped in as a garnish.
I have never lost my taste for fresh, homemade lemonade...especially with a dash of passionfruit! It’s a simple, invigorating drink – and its refreshing taste brings back nostalgic memories to this day.
With freshly squeezed lemon juice in one container and another with simple sugar chilling in the fridge, all that’s required is a long, tall glass and a handful of ice and you’re ready to step outside for a sip of lemonade in the shade.
I would help pick them, and we would bring them into the house where my mother would cut them in half, squeeze the juice, and freeze some for drinks and some for pies. But some of the juice would be kept unfrozen in a container in the fridge, ready for use. When guests would drop in, which they often did in this tropical paradise, it was expected that you would ofsfer them an ice-cold drink of fresh lemonade. If the guests were special, they might even get a spoonful of passion fruit dropped in as a garnish.
I have never lost my taste for fresh, homemade lemonade...especially with a dash of passionfruit! It’s a simple, invigorating drink – and its refreshing taste brings back nostalgic memories to this day.
With freshly squeezed lemon juice in one container and another with simple sugar chilling in the fridge, all that’s required is a long, tall glass and a handful of ice and you’re ready to step outside for a sip of lemonade in the shade.
Lemon tree very pretty,
And the lemon flower is sweet,
But the fruit of the poor lemon
Is impossible to eat.
—Peter, Paul & Mary
Recipe: Lemonade
Makes: ten 8-ounce servings
2 cups water
1 cup sugar
1 cup lemon juice, freshly squeezed
Melt the water and sugar until it boils. Remove from heat and cool. Stir in the freshly squeezed lemon juice. Chill.
In a glass, pour 1 cup lemon juice mixture and 1 cup water. Serve with ice.
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1 cup sugar
1 cup lemon juice, freshly squeezed
Melt the water and sugar until it boils. Remove from heat and cool. Stir in the freshly squeezed lemon juice. Chill.
In a glass, pour 1 cup lemon juice mixture and 1 cup water. Serve with ice.
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Variations:
- For an extra burst of flavor, mix in fresh herbs like mint or basil.
- Swap out water for sparkling water to create a fizzy lemonade.
- Use Meyer lemons for a sweeter, less tart version of this classic drink.
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Sunday, May 16, 2010
Waffles with Vanilla Ice Cream and Strawberry Sorbet
Although we don't have this often, when we do it's a treat. We try to indulge in this brunch of champions once a month or for special occasions. If I don't have strawberry sorbet in the freezer, strawberries in syrup from the grocery store is the next best thing. Yum.
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Monday, May 10, 2010
Cheese Sticks
Pâte feuilletée, or puff pastry, is often considered one of the most challenging yet rewarding doughs to master in the culinary world. Known for its delicate layers that puff up beautifully in the oven, this dough relies on a precise technique to create the "leaves" or layers without the use of yeast. Though made with just three basic ingredients—flour, water, and butter—it demands patience and skill to perfect.
The magic behind puff pastry lies in the layers of butter trapped within the dough. As the dough bakes, the water in the butter turns to steam, causing the layers to separate and rise, creating the signature light, flaky texture. While mastering puff pastry can be tricky, with the right technique and a bit of practice, you can create this stunning dough for all kinds of delicious treats.
The formula for puff pastry:
400 g flour + 200 g water (half the flour) + 300 g butter (flour + water divided by 2) + salt (optional)
Recipe: Cheese Sticks
400 g flour200 g water
6 g salt
300 g butter
100 g Gruyère cheese
You can find the recipe for Allumettes au fromage (Puff pastry strips with cheese) here along with more background information. It was part of Week 2 at Le Cordon Bleu in Basic Cuisine.
Links
Video (in French but shows the technique)
Eggbeater's Puff Pastry
50 Flaky, Crunchy, Delicious Appetizers, Entrées
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