Sunday, December 01, 2013
Saturday, November 30, 2013
I've gotten backed up in my posting, but I'm actually several ahead on this one and about to finish sweater number 10! This one for Lynn is made from Shelter "Woodsmoke" and has gorgeous pinky grey shell buttons.
Wednesday, June 12, 2013
I keep returning to Good to the Grain, and I can almost smell the sweet spice of these muffins looking at the picture (I made them a little while ago). This reminds me that I keep meaning to try the rye shortbread thing topped with jam. Maybe I'll make my own strawberry jam soon and give it a try.
Monday, June 10, 2013
More Smitten Kitchen Cook Book breakfast! Big latkes with a fried egg (and some tapatio!) on top. Latkes are delicious, and I wish it was faster/easier to grate potatoes. Sure, you could do it with a food processor, but then you have fifteen parts to wash and gunk getting stuck in the hollow-but-un-wash-inside-able handle (design flaw!). When Owen is a bit bigger, I can teach him to grate potatoes and onion and make these delicious latkes more regularly. Yet another recipe where having a well-seasoned cast iron skillet comes in handy.
Thursday, June 06, 2013
I made marmalade! So of course I had to make a scone to go with it.
This marmalade follows a recipe from The Blue Chair Jam cookbook that Sophie gave me, and it's gorgeous. It uses strawberry juice (which you make by boiling strawberries and then straining out the liquid, meyer lemons (the whole things chopped up), and rose geranium (but not so much that it smells like it should be a face lotion). At the end, when the marmalade is almost ready, you crush the rose geranium sprigs to release their oils and then plunge then into the hot marmalade to basically "steep" for a few minutes, before taking them out.
I must confess that I stole the rose geranium sprigs from the front yard of someone up the street.
I must also confess that I fed the baby some lemon while I was chopping it. He liked it.
I like to make jam because it feels a bit magical.
Tuesday, June 04, 2013
Gradually working my way through the Smitten Kitchen Cookbook breakfast session, I tried this cinnamon french toast. First you butter bread, sprinkle it with cinnamon sugar, and caramelize it in the oven. Then you stack that in a lasagna dish, pour a mix of eggs and milk over it, and bake it till its puffy and perfect. Sure beats flipping pieces of french toast in a frying pan for a crowd!
Posted by Bronwen at 10:17 PM
Monday, May 27, 2013
I have become a regular oven pancake maker.
I make them in my cast iron skillet. It takes about 5 minutes of mixing and then 20 to 30 minutes of baking, and then I am very happy.
I have made two basic types with several varieties: 1) the fruit-on-the-bottom Betty Crocker recipe that Jessalynn gave me in which you barely mix the dough and get lots of nice puffing and 2) the Dutch baby blend-like-hell-in-the-blender recipe that rumples and crinkles.
I have made the puffy kind with apples and with cherries and hope to soon try it with peaches if I can wait long enough and not eat the CSA peaches first.
I have made the Dutch baby kind using two different Smitten Kitchen recipes – the lovely gingerbread spice one from the cookbook and the tasty buckwheat and salted caramel syrup one from the blog.
I have also been known to top them with any combination of fresh strawberries, powdered sugar, lemon, ricotta, yogurt, or creme fraiche.
And I feed them to my baby and take pictures.
Have you made oven pancakes? Any favorites?
Saturday, May 25, 2013
I have a new favorite technique for scones, biscuits, pie crusts, and all other recipes that involve cutting cold butter into flour: frozen Kerrygold butter. Kerrygold butter is so rich that it stays malleable even when it's frozen, and the freezing keeps it from getting warm and soft too quickly, especially when you're dealing with a small kitchen that a preheating oven can warm up rapidly. Plus it has delicious flavor! These classic currant lemon zest buttermilk scones from the Tartine bakery cookbook are pretty hard to beat. Scones are definitely a food where I feel like my at-home version is preferable to most of the ones I see for sale at coffee shops – why the stale lumpy doughy scones, coffee shops?
Thursday, May 23, 2013
Pattern: Aranami Shawl by Olga Buraya-Kefelian
Made for: Genny
Needle: US 1.5
Yarns: Dream in Color "Baby" and Silk Garden Sock
This wave pattern is a lot of simple repetitive garter and a fun way to use up scraps! A variation on this pattern would also make a lovely blanket, thought one would have to mess with the math a bit, as this is a fairly shallow triangle.