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An Absolute Beginner’s Guide to Sourdough Starter and Bread via Kitchn

March 25th, 2020 No comments
An Absolute Beginner's Guide to Sourdough Starter and Bread via Kitchn
As we stay home, wait out this crisis, and bake our hearts out, sourdough is surging. No yeast needed, sourdough lets anyone turn flour, water, and time into absolutely spectacular bread. If you’ve thought about trying sourdough yourself, now is the time. Today I and the rest of the Kitchn team are kicking off Sourdough for Beginners, the perfect starting place for a baking adventure. Are you in?
Read An Absolute Beginner’s Guide to Sourdough Starter and Bread via Kitchn




An interesting link found among my daily reading

Coronavirus Kitchen: Risotto Milanese

March 23rd, 2020 No comments

Sunday night was the night for Risotto all milanese (Saffron Risotto in the Style of Milan). This is one of our “Recipes in Rotation” that we make about once a month. Rosanne had spent Saturday making stock and we often use it to make risotto and soup. The recipe is below. It is quite tasty. You can serve it with your favorite vegetables like asparagus, spinach, cauliflower, broccoli and more. 

Recipe Below

Sweating the onions

The first stock goes in

Adding some of the saffron steeped in the warm stock

Ready to eat


Risotto alla milanese RISOTTO, MILAN STYLE

For 6 persons 1 quart Homemade Meat Broth (page 10) OR 1 cup canned chicken broth mixed with 3 cups of water
2 tablespoons diced beef marrow, pancetta, or prosciutto
2 tablespoons finely chopped shallots or yellow onion
5 tablespoons butter
2 tablespoons vegetable oil
2 cups raw Italian Arborio rice
1/3 teaspoon powdered saffron OR 1/2 teaspoon chopped whole saffron, dissolved in 1 1/2 cups hot broth or water
Salt, if necessary
Freshly ground pepper, about 4 twists of the mill or more to taste cup
freshly grated Parmesan cheese

1. Bring the broth to a slow, steady simmer.

2. In a heavy-bottomed casserole, over medium-high heat, saute the beef marrow and shallots in 3 tablespoons of the butter and all the oil. As soon as the shallots become translucent, add the rice and stir until it is well coated. Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful. Proceed accord-ing to the basic directions for making risotto (page 180), adding a ladleful of hot broth as the rice dries out, and stirring it very frequently to prevent it from sticking. After 15 minutes add half the dissolved saffron. When the rice has dried out, add the rest of the saffron. ( The later you add the saffron, the stronger the taste and aroma of saffron will be at the end. Herbs that call too much attention to themselves are a rude intrusion upon the general harmony of a dish, but if you like a stronger saffron presence wait another 5 to 8 minutes before adding the diluted saffron. But be careful it doesn’t upstage your risotto.) When the saffron liquid has been absorbed, finish cooking the risotto with hot broth. (If you run out of broth, add water.)

3. When the rice is done, tender but al dente, firm to the bite, taste for salt. ( If the broth was salty, you might not need any. Con-sider, too, the saltiness of the cheese you will be adding.) Add a few twists of pepper to taste, and turn off the heat. Add 2 tablespoons of butter and all the cheese and mix thoroughly. Spoon into a hot platter and serve with a bowl of freshly grated cheese on the side.

MENU SUGGESTIONS Risotto Milan Style is traditionally served with Braised Veal Shanks, Milan Style ( page 256), one of the rare instances when a first course is served together with the meat course in an Italian menu. It is a well-justified exception, because the two dishes are an ideal complement to each other. This risotto can also be served as a regular first course when the second course is a roasted or braised meat or fowl.

Coronavirus Kitchen – One Pot Chicken Marsala

March 21st, 2020 No comments

Tonight’s dinner was my own ”cheater” version of chicken marsala – one of Rosanne’s favorite dishes.

My version is a bit of a hodgepodge without a recipe but here my take.

Ingredients:

  • 2 Tbls Olive Oil
  • 2 tsp corn starch
  • 1 lb chicken breast
  • 1 cup milk or 1/2 cup half-n-half
  • 1 onion, chopped
  • 4 cloves garlic
  • salt and pepper to taste
  • 2 cups chicken stock
  • 1 cup Marsala Wine (or more to taste)
  • 1 tsp oregano or majorum
  • 1 tsp dried parsley
  • 1 lb spaghetti or other pasta
  • 2 tsp butter

Directions:

Heat olive oil in large pan with lid
Season chicken with salt and paper.
Dredge in corn starch and shake off excess
Fry chicken breast until mostly cooked through
Add onions and garlic
Saute onions and garlic
When lightly browned add spaghetti to pan
Add chicken stock, oregano, parsley, stock, marsala wine, milk, butter
Add more stock or water to cover spaghetti, if needed
Season with salt and pepper as desired
Cover with lid and bring to boil, then set heat to low
Simmer until spaghetti is almost cooked through
Remove lid, raise heat to medium and reduce sauce to consistency of your choice
Serve

Maps: Where LA And OC Families In Need Can Get Food While Schools Are Closed via LAist

March 20th, 2020 No comments

Schools around Los Angeles and Orange counties have closed in an effort to prevent further spread of coronavirus.

As LAUSD officials pointed out, that wasn’t an easy decision, because many families depend on schools for meals, child care, and services for students with special needs.

“Our schools provide a social safety net for children,” schools Supt. Austin Beutner said at a Friday press conference. “The closing of any school has real consequences beyond the loss of instructional time.”

We are compiling this list of resources for families who may need help, and we will update as we hear more. In many cases, particularly when it comes to school districts, meals will only be given to individuals 18 or younger who are there in person.

Coronavirus Kitchen – Sausage, Lentil, Kale Stew Recipe

March 19th, 2020 No comments

Another homemade meal during our isolation. Tonight was a lovely stew made with Italian Sausage, green lentils, kale, and some sliced carrots thrown in for good measure.

Recipe

Lentil & Sausage Stew

Ingredients:

  • 4 cups low-sodium chicken broth
  • 4 cups coarsely chopped kale (or other leafy green)
  • 1 cup dried green or red lentils, rinsed and drained
  • 1/2 pound sausage, removed from casing (We also used some leftover smoked sausage, sliced and then quartered into bite size pieces)
  • 2 garlic cloves, minced
  • 1/4-1/2 teaspoon crushed chili flakes (to taste)
  • 1 teaspoon smoked paprika
  • 1/8-1/4 teaspoon cayenne pepper (to taste)
  • 1/4 teaspoon chili powder
  • handful of shredded cheese (optional)

Directions:

1. Brown sausage in non-stick pan

2. Reduce heat to medium and deglaze the pan with the 1/4 cup of the chicken stock, add the garlic, chili flakes, paprika and cayenne pepper.

3. Toss in the greens and broth, heat until greens are wilted.

(Alternately, add kale near end of cooking for a different texture)

4. Add lentils and water, bring it back to a simmer and continue to cook for 20 to 25 minutes, stirring occasionally and season as needed with salt, pepper, chili powder, etc. to your liking. I found a pinch or two of chili powder added a nice touch with the paprika.

5. Serve, topping with shredded cheese, if desired

Categories: Cooking, Food, Recipe Tags: , , , , ,

@gogojosephw Cooks up curry for dinner via Instagram

March 18th, 2020 No comments

Follow Me On Instagram!

@gogojosephw Cooks up curry for dinner

@gogojosephw Cooks up curry for dinner via Instagram

@gogojosephw Cooks up curry for dinner via Instagram

Might as well make the best of being stuck at home.
Joseph whipped up a batch of his Japanese-style curry for us all.

From my Instagram Feed



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Nice, hot, cup of corona-killer coffee ☕️ via Instagram

March 18th, 2020 No comments

Follow Me On Instagram!

Nice, hot, cup of corona-killer coffee ☕️

Nice, hot, cup of corona-killer coffee ☕️ via Instagram

I wish this is all that it took, but it does keep my spirits up.

From my Instagram Feed



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Historical Cooking Books – 48 in a series – Smiley’s cook book and universal household guide (1896)

March 8th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 48 in a series – Smiley’s cook book and universal household guide (1896)

Historical Cooking Books - 48 in a series - Smiley's cook book and universal household guide (1896)

Historical Cooking Books - 48 in a series - Smiley's cook book and universal household guide (1896)

Available in PDF, Text, JPG formats, and more

PREFACE.

THE following pages are the result of many years of experi ment, investigation and study. We have aimed to prepare a work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way^ avoiding, as far as possible, the use of technical terms.

Most of the household books in current use give the processes for doing things merely, with no attempt to explain the I’easons for the processes or the principles which underlie them. We also give, as clearly as possible, the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelli gently by understanding not only how to do a certain thing, but also ivhy it is done one way rather than another, and the principles which underlie the process. For this reason, throughout the work, we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental principles which every cook should, if possible, understand.’ If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly under stood methods to produce certain definite results, and success will always follow.

For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been tested and culled, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we present also an ample number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as possible, and to give new, choice, and well-tested recipes in every department of house hold cookery.

The “Time Tables for Cooking,” and also the “Time to Cook” given with recipes throughout the book, will be very convenient and helpful to our readers and this is a feature which is lacking in most other cook books. Its preparation has cost us much labor.

In the chapter on “Cake” we have adopted a new arrangement of the recipes, and used an exceptionally large and clear type which for practical kitchen use will be found a great convenience. The type used throughout the book is large, clear and new, and the ease with which it can be read will be appreciated by busy housewives.

The colored plates and numerous illustrations with which the book is embellished have required much labor and expense, and they will make many of the subjects much clearer than any wholly verbal de scription could possibly do.

In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable informa tion possible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and strength are of the utmost value. (3) To select the best and most economical recipes; and (4) to point out ways to prevent waste.

In the general department of household topics we present a more complete and systematic treatment of the various subjects connected with household management than can be found elsewhere, and the information therein contained will certainly be of great practical value to housekeepers.

The effort of the editor has been to produce a thoroughly reliable and a plain and practical guide to housekeeping in all its branches, which no housewife can afford to do without.

The book has not been written by any one individual, but many pens have been employed more or less in its preparation.

The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the funda mental principles which underlie their work, and present a mass of recipes which will materially aid them in their labors.

The Editor.



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Historical Cooking Books – 47 in a series – House and home : a complete housewife’s guide by Marion Harland (1889)

March 1st, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 47 in a series – House and home : a complete housewife’s guide by Marion Harland (1889)

Historical Cooking Books - 47 in a series - House and home : a complete housewife's guide by Mario Harland (1889)

Historical Cooking Books - 47 in a series - House and home : a complete housewife's guide by Mario Harland (1889)

Available in PDF, Text, JPG formats, and more



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Historical Cooking Books – 46 in a series – The gastronomic regenerator (1849)

February 24th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 46 in a series – The gastronomic regenerator (1849)

Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849)Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849)

Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849)Historical Cooking Books - 46 in a series - The gastronomic regenerator (1849) 0016

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Preface

 

At the request of several persons of distinction, who have visited the Reform Club, — particularly the ladies, to whom I have always made it a rule never to refuse anything in my power, for indeed it must have been the fair sex who have had the majority in this domestic argument to gain this gastronomical election, — Why do you not write and publish a Cookery-book ? was a question continually put to me. Tor a considerable time this scientific word caused a thrill of horror to pervade my frame, and brought back to my mind that one day, being in a most superb library in the midst of a splendid baronial hall, by chance I met with one of Milton’s allegorical works, the profound ideas of Locke, and several chefs-d’oeuvre of one of the noblest champions of literature, Shakspeare ; when all at once my attention was attracted by the nineteenth edition of a voluminous work : such an immense success of publication caused me to say, ” Oh ! you celebrated man, posterity counts every hour of fame upon your regretted ashes !”

 



* A portion of each sale from Amazon.com directly supports our blogs
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