Küchenlatein : topic:IMMB SHF

Show us your ... spice collection

ostwestwind — 2008-05-07T04:30:00Z

Gabi from The Feast Within asks fellow bloggers to show their spice collections. Although I got a new kitchen last year, the spice shelf looks nearly the same than in the old kitchen. Most of my spices I store in the cupboard above the cooker hood. I use jars from a discounter, I refill them with herbs and spices from other companies. My husband constructed the shelves to fit into the cupboard.

Those jars, which don't fit into the shelf I store in another cupboard or in a drawer.

New to my supermarket are herbs and spices from Mc Cormick. I used a dash of their Piri Piri (Cayenne pepper)to flavour the

Bell Pepper Gratin

I made a similar recipe nearly three years ago. Meanwhile my children love vegetables and hot spices. Times have changed, the sense of taste too.

Tuesdays with Dorie: Peanut Butter Torte

ostwestwind — 2008-05-06T04:30:00Z

Elizabeth of Ugg Smell Food chose the Peanut Butter Torte on pages 282-283 from Baking: From my home to yours for this week's recipe. When I went through the ingredients mountains of sugar and fat were building up in my mind's eye. Than I did some calculation and found that this recipe had more fat than the Most Extraordinary French Lemon Cream Tartlets . This time I hadn't the feeling I would like, it sounded too rich and heavy. My son persuaded me to give the recipe a try, because he is a fan of peanut butter. I used some reduced-fat products, which I normally won't buy and halved the recipe. In the absence of a 6-inch-pan I used three tartelet-dishes.

I quartered one tartelet and served it as a portion. My suspicion was confirmed: It tasted still very rich, even the peanut butter lover didn't want a second serving. It's too bad about all the ingredients.

If you are interested in the recipe visit Ugg Smell Food and the blogroll at the Tuesday's With Dorie website.

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TWD: Fluted Polenta and Ricotta Cake

ostwestwind — 2008-04-29T04:30:00Z

I decided to present the recipe of the week - chosen from Caitlin of Engineer Baker - as my submission for the 3 ^rd Anniversary of the German Blog-Event: Cakes. When I first read the recipe, I thought, I wouldn't like it. I was convinced of the contrary. The

Fluted Polenta and Ricotta Cake

is juicy and - against expectations - I liked the crunch of the figs. I think I try it again with one of the Mediterranean flavours, because it's quick and easy to prepare.

For more Fluted Polenta and Ricotta Cakes visit the blogroll at the Tuesday's With Dorie website, the recipe has Caitlin of Engineer Baker .

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Waiter, there's something in my...Perfect Porridge Plus

ostwestwind — 2008-04-25T07:20:00Z

Johanna, the passionate cook is hosting the "There's something in my..."-event this month. She asks for our breakfast special: Mine is Porridge. There are only two possibilities for porridge, love it or hate it. I am the awoved porridge lover in our family. I always jumped at the chance to prepare it for an event like here or here. This time I pimped up the Perfect Porridge to

Perfect Porridge Plus

Just perfect and luscious, just heaven!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Perfect porridge plus
Categories:	Breakfast
Yield:	1 Recipe

Ingredients

50	grams	Porridge oats
350	ml	Milk or water, or a mixture of the two
1		Banana , sliced
		Hazelnuts , roughly chopped
		Greek yogurt
		Clear honey, to serve

Source

Recipe from Good Food magazine

	Edited RK 04/25/2008 by
	Ulrike Westphal

Directions

1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn't stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.

2. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.

3. Top with fat-free Greek yogurt, sliced banana and roughly chopped hazelnuts, and drizzle with honey.

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Technorati Tags: Waiter there's something in my, WTSIM, Haferbrei, porridge

Tuesdays with Dorie: Bill's Big Carrot (Cup)Cake

ostwestwind — 2008-04-22T04:30:00Z

Amanda of slow like honey has chosen Bill's Big Carrot Cake on pages 253-255 from Baking: From my home to yours. After my experiences with Dories Perfect Party Cake and the lack of three 9 " baking tins I halved the recipe and made cupcakes. They came out very juicy, we liked them. I'll definitely make these cupcakes again.

For more Bill's Big Carrot Cakes and the recipe visit the blogroll at the Tuesday's With Dorie website.

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Sullivan Street Potato Pizza

ostwestwind — 2008-04-20T06:50:00Z

The Bread Baking Babes A Fridge Full of Food (Glenna), Bake My Day (Karen), Cookie Baker Lynn (Lynn), I Like to Cook (Sara), Living on Bread and Water (Monique), Lucullian Delights (Ilva), Notitie van Lien (Lien), My Kitchen in Half Cups (Tanna), Grain Doe (Görel), The Sour Dough (Mary aka Breadchick), Thyme of Cooking (Katie) and What Did You Eat (Sher) struck again: This month Tanna chose Sullivan Street Potato Pizza, another wet dough, this time 109 % hydration. With the right flour no rocket science. I got a sneak preview to the chosen recipe, so I served it on Friday for lunch, before I set off for this. My gentlemen and I liked it.

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Not Dorie's Homemade Marshmallows

ostwestwind — 2008-04-15T02:30:00Z

Judy of Judy's Gross Eats chose this week Marshmallows on page 404-405 from Dorie's book.

It was mere coincidence, that on German TV a show dealed with Marshmallows. In Germany you have Marshmallows and Mäusespeck - mice bacon, a firmer mice shaped marshmallow. The concistency of marshmallows are more airy and fluffy than the firmer Mäusespeck, which contains eggwhites. And Dories recipe uses 3 large egg whites. I like the idea of homemade marshmallows, but I don't care for Mäusespeck. So this week I become unfaithful and used an eggfree marshmallow recipe, which I have bookmarked a long time ago.

Please forgive me, I know I am a bad girl, but I'll do better next time.

Thanks Judy, without your choice I wouldn't have tried to make marshmallows at home. For Dorie's mashmallows and the recipe in English visit the blogroll at the Tuesday's With Dorie website.

Create a Free Slideshow

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BBD #09: Bread with oats - Rolled oat and apple bread

ostwestwind — 2008-04-13T04:30:00Z

Astrid from Paulchens Foodblog hosts the 9^th edition of Bread Baking Day. She chose bread with oats. A great choice, because I love the taste of oats, especially in porridge, like here, here or here.

Oats have no gluten, so you can't bake a 100 % oatbread, except flatbreads like oatcakes. The soluble dietary fibre limits the addition to other flours but it gives breads a chewiness and moistness. In the bread section of this blog I've already 6 breads with oats. Time to think about something new. So I leafed through Dan Lepard's "The Homemade Loaf" and decided to partake with

Rolled oat and apple bread

The apples bring also moistness and a hint of sweetness to the bread. It goes well with cheese and of course with all sweet spreads.

I had some difficulties with the very soft dough. The recipe recommends to brush the loaf with eggwash and coating it with oatmeal. I omitted that step: After upturning the loaf from the banetton it was spreading over the peel, so I popped it directly onto the baking stone. The dough is very wet, although the internal temperature was 90 °C after 30 minutes baking, the dough was still sticking to the thermometer. I lowered the temperature to 190 °C and baked it 20 minutes longer.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Rolled oat and apple bread
Categories:	Baking, Bread, Sourdough
Yield:	1 Loaf

Ingredients

50	grams	Rolled oats
100	grams	Boiling water
200	grams	Peeled and grated apple
75	grams	Water at 20°C )
100	grams	White leaven (125% Hydration) *
3/4	teasp.	Fresh yeast, crumbled *
250	grams	Strong white flour
3/4	teasp.	Fine sea salt
		Egg wash
		Oats or fine oatmeal for finishing the loaf

Source

	Dan Lepard, The handmade loaf,
	ISBN 1 84000 966 7

	Edited RK 04/08/2008 by
	Ulrike Westphal

Directions

Put the rolled oats into a small bowl and pour over the boiling water. Leave aside for 5 minutes while you prepare the other ingredients.

Add the grated apple to the water, leaven, and yeast. Stir the mixture well with a fork so that the yeast dissolves, then stir the soaked oats into this. In another bowl weigh the flour with the salt. Pour the wet ingredients into the flour and stir the mixture with Your hands until it is evenly combined and you have a soft, sticky dough. Scrape any dough from Your fingers into the bowl, then cover and leave for 10 minutes.

Rub 1 tsp of corn or olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the howl, then rub lightly with a tsp of oil. Return the dough to the bowl, cover, and leave for a further 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Put it back in the bowl, cover and leave for 1 hour in a warm (21-25°C) place.

Lightly flour the work-surface and shape the dough into a baton. Rub a tea-towel with a handful of flour (or use a linen-lined proving basket) and place the dough inside seam-side-up. Wrap the dough tip snugly in the cloth, and leave to rise for 1 1/2 hours, or until almost doubled in height.

Preheat the oven to 210°C/410°F/gas mark 6/. Upturn the loaf on to a flour- or semolina-dusted tray, then dust the surface of the loaf with oats or fine oatmeal. Bake the loaf in the centre of the oven for 30 minutes, then lower the heat to 190°C/375°F/gas mark 5 and bake for a further 15-20 minutes, until the loaf is a good brown, feels light in weight, and sounds hollow when tapped on the base. Leave to cool on a wire rack.

* 100 g leaven (100 % Hydration) and 1/2 tsp. dry yeast

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Technorati Tags: bbd, bread, breadbakingday,recipe, bread, oats

The Most Extraordinary French Lemon Cream Tartlets

ostwestwind — 2008-04-07T22:01:00Z

Mary of Starting From Scratch has chosen The Most Extraordinary French Lemon Cream Tart for this week's TWD baking. The recipe for the French Lemon cream comes from Pierre Hermé, "the Picasso of Pastry". This cream reminds you of lemon curd, but instead of stirring and cooking all ingredients together you add the butter after the egg mixture has thickened and cooled. The cream was richer and more extraordinary than my lemon curd: More butter makes the cream silky and luxurious. The chilled cream melts in your mouth and you feel like heaven.

Instead of one large tart I made individual tartlets with my new purchased tartlet tins. The taste convinced and I intend to do the Fresh Orange Cream Tart, if I ever lose the gained weight from this one.

Unfortunately you need barely 1 pound (428 grams) of butter for the whole recipe, which makes it very rich. But every single kalorie was worth the sin.

For more The Most Extraordinary French Lemon Cream Tarts and the recipe in English visit the blogroll at the Tuesday's With Dorie website.

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In English please

ostwestwind — 2008-04-01T04:30:00Z

When I read the recipe, this week chosen from Leigh of Lemon Tartlet, I expected dense, moist and underbaked cakes. But than I read all those euphoric comments, so I decided to give the recipe a try. I wished I was wrong and I would like the cake, but I got dense, moist and underbaked cakes. I had a conversation with her, she expected something like this or that. But I had my cakes, even the kids disliked them. So I decided to ask Dorie, if this idea of the recipe is actually the way its supposed to turn out.

Her answer: My cake does not turn out as lava-like as the one in the second picture you sent, but the center of the cake should have been soft and liquidy. It should certainly not have been firm.

The center of my cakes weren't really firm and not really liquidy. You can't discuss taste, but these cakes didn't meet ours. We won't give the recipe a second try, but I don't regret to get it done before we went out of town. It's always good to look over the rim of your own teacup.

Fore more Gooey Chocolate Cakes, the recipe and other opinions about the cake visit the blogroll at the Tuesday's With Dorie website.

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Dorie's Perfect Party Cake

ostwestwind — 2008-03-30T06:30:00Z

About 2 weeks ago I purchased the book from Dorie Greespan. Morven from Food Art and Random Thoughts chose the recipe from page 250 for the Daring Bakers' challenge this month. Today a large part of the Daring Bakers members - meanwhile more than 700 members spread over the whole - serve today

Dorie's Perfect Party Cake

The sponge mixtur and the buttercream were easy to prepare, but the lack of egg yolks was out of the ordinary for me. I don't own two 22 cm/9 " pans so I used my 20 cm/8 " pans, which resulted in very high cake. The buttercream made the cake very rich. Every now and than we eat rich cakes, but this one didn't convince us in appearance and taste. But I am glad to complete the task, it is better to see further than the end of my nose.

For the recipe visit Morven's site.

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WCC #25 - Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins

ostwestwind — 2008-03-26T05:30:00Z

Lis of La Mia Cucina chose Crockpots, Dutch Ovens & Pressure Cookers for round 26 of Sara's Weekend Cookbook Challenge. Since one year I am a proud crockpot owner, but I have to admit, I use it not that often. Perhaps it's because slow cooking hasn't a great vogue, although there is a German speaking forum for crockpots, but no slow cooking cookbooks in German. I like the advantage, that a slow cooker can be left unattended, so that I can do something else. While the

Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins

was cooking, I was still sleeping - thanks to a timer - and had time for the hairdresser. When I was back, lunch could be served. It was delicious, the sweet fruits went well with the salty and smoky taste of the Kassler.

The recipe asked for Virginia Ham, needless to say that in Northern Germany I have no access to Virginia Ham. And I didn't find any whole bone-in ham that fit in my slow cooker. So I used Kassler, in this case from the neck of the pork. There are different cuts in America and Europe, so I don't know the right name for this cut.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins
Categories:	Slow Cooker, Crockpot
Yield:	4 Servings

Ingredients

1.8	kg	Bone-in smoked pork neck
10		Whole cloves
1		(567 g) can crushed pineapple, undrained
1	tablesp.	Cornstarch
1		(510 g) jar pineapple-apricot preserves
45	grams	Dried sour cherries
45	grams	Golden raisins or currants

Source

	modified from:
	Lynn Alley. The Gourmet Slow Cooker, Volume II
	ISBN 1-54008-732-9

	Edited RK 03/22/2008 by
	Ulrike Westphal

Directions

Mashed potatoes and green beans make a great accompaniment.

Stud the ham with the cloves, then place in the slow cooker.

Drain the pineapple juice into a bowl and add the cornstarch. Stir until thoroughly blended. Add the pineapple and preserves and mix well. Pour and spoon over the ham.

Cover and cook on low for 5 to 7 hours. Sprinkle on the cherries and raisins and continue to cook for I hour, until the meat is very tender.

Remove the ham from the sauce and allow to cool for about 15 minutes on a cutting board. Cut into slices and arrange on plates or a serving platter. Generously spoon the sauce over the meat and serve at once.

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Technorati Tags: food and drink, Weekend Cookbook Challenge, WCC, crockpot, slow cooker

Caramel-topped Flan

ostwestwind — 2008-03-25T06:00:00Z

This week Steph from A Whisk and a Spoon chose Caramel-Topped Flan on pages 395-397 from this book. I had no coconut milk at hand, so I used cooking cream with 15 % fat, the full fat version sounded to rich for me. I made another substitution, I used vanilla pod seeds instead of vanilla extract. Although I skimmed off the bubbles and foam, there were lots of holes in the flan. I had only an 18 cm Ø pan on hand, so there were two more small portions left, which my sons enjoyed as Crème brûlèe.

Verdict: We like the crisp caramel layer on Crème brûlée more than the runny caramel sauce.

Fore more Caramel-topped Flans and the reipe visit the blogroll at the Tuesday's With Dorie website. F

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BBD #08: Celebrate with Easter Dove!

ostwestwind — 2008-03-23T07:16:00Z

Susan from Wild Yeast invites food bloggers to share their own spring holiday bread tradition. I have to admit, that in our familiy we have no special bread for Easter, so I took an issue from the Italian cuisine: Colomba Pasquale. This is a traditional dove-shaped bread that is eaten in Italy for Easter. (Colomba means dove and pasqua means Easter). According to legend, Alboino, the 6th century King of the Longobards, was in conflict with the resistant city of Pavia. When a baker from the rebellious city sent him this sweet bread as a peace offering, the dispute was resolved. I was able to find a source for a dove-shaped tin and here is the

Easter Dove

I chose a tested recipe from her. We liked the combination of dried cherries and chocolate chips.

Happy Easter - Passover - Holiday to everyone!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Colomba di Pasqua - Ostertaube
Categories:	Easter Dove, Italian, Easter, Bread
Yield:	1 Dove

Ingredients

H		STEP 1 (STARTER)
60	grams	Wheat flour 550 (US AP flour)
40	ml	Water
1		Sachet dried yeast
H		STEP 2
540	grams	Wheat flour 550 (US AP flour)
100	ml	Milk, luke warm
2		Eggs
1		Egg yolk (you need the eggwhite for the glaze)
100	grams	Unsalted butter, room temperature, cut into
		-- pieces
100	grams	Sugar
1		Lemon, grated peel
1		Orange, grated peel
1/2	teasp.	Salt
H		STEP 3
100	grams	Unsalted butter, room temperature, cut into
		-- pieces
100	grams	Cherries, dried
150	grams	Chocolate chips
H		STEP 4 (GLAZE)
75	grams	Sugar
25	grams	Almonds, blanched, ground
1		Egg white
		Crystal sugar
		Slivered almonds
		Icing sugar

Source

http://www.petras-brotkasten.de/BrotColomba.html

	Edited RK 03/21/2008 by
	Ulrike Westphal

Directions

:For step 1 (Making starter):
:Stir in yeast into water. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 3,5 hours. (Initially, the starter is firm and compact, but it softens and becomes puffy and spongy after rising.)

:For step 2:
:Attach dough hook to mixer. Add all ingredients in step 2 into the mixing bowl and add starter in pieces. Mix first at low speed, than at medium speed until you get a smooth, shiny and non sticking dough. Cover and let rise in the frigde over night.

:For step 3:
:The next morning reattach clean dough hook. Add first the butter in step 3 to dough; beat until blended. Than add cherries and at least the cocolate chips. Beat at low speed until smooth. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 25 cm logs. Arrange each log in in a greased and lined doveshaped mold, curving ends to fit into the wing. Roll each remaining dough piece into 28 cm long logs, slightly tapered at ends and fill the body. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 1 3/4 hours.

:For step 4 (Glaze and baking):
:Preheat oven on rack in to 190 °C. Finely grind sugar and whole almonds in processor. Add egg white; blend 10 seconds. Spoon the almond glaze over. Sprinkle each with sliced almonds and crystal sugar. Sift powdered sugar over. Slide mold on baking sheet Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack.

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Technorati Tags: bbd, bread, breadbakingday

In English please

ostwestwind — 2008-03-22T07:30:00Z

The Cocodrillo appeared on Monday on several food blogs . This bread fascinates me, since I began to bake. A real challenge, because of its high hydration, over 100 %. But it's all about the flour: Since I managed a 91 % hydration bread and reading about Ilva's flour mixture I am good for being a Bread Baking Buddie. I used Semola di grano duro rimacinata und Manitoba flour. After ten minutes beating on low the dough wrapped around the paddle and climbed into the attachment fixing.

After cleaning up that mess I changed to the dough hook and it worked fine

First rise

Shaping and second rise

Divide the dough and bake: I felt brave and slided the paper with the dough on it onto the stone.

Although I divided the dough successfully both loaves ran into each other, I got conjoined crocodile-twins. After separation the result looked like that:

The family liked it and it was surprisingly easy to bake that bread.

Verdict: With the right flour it's no rocket science to handle a wet dough aka GLOP. The major difficulty for me is to find an inexpensive source for the right flour. Lien's source for American flour is out of question for me: The flour is reasonably priced, but the shipping costs to Germany are outrageous: For 2 kg including packing material I have to pay 12,75 €, that means 14,18 € for 1 kg flour.

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