IN MY KITCHEN, SUMMER 2024

Posted in In My Kitchen by sallybr

This post is dedicated to Eha, one of my most supportive readers, hoping she will soon join the online world again and be back to brighten my blogging world..

In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see what everybody else is sharing this month. I join four times each year, on the first day of January, April, July and October. If you are a food blogger, consider taking part of this fun event. It is chance to share those little things you bought or received as gifts and that make your life in the kitchen easier.

In our kitchen…

A little tiny blue frying pan I found at Marshall’s. It somehow jumped into my shopping cart and refused to leave! Odd how these things happen, right? It is perfect to fry a single egg…

In our kitchen…

These are pizza pans that you can use either to bake the dough in a super hot oven, or to serve pizzas straight from the grill, which is what we normally do. I was always struggling to find ways to get multiple pizzas served and cut, and these pans are fantastic for that. Order info here.

In our kitchen…

A very timid attempt at cappuccino-art… We cannot quite make those beautiful patterns with the foam, but using the icing needle to pull some details on a blob of foam was not that hard…

In our kitchen…

Three small rolling pins from Poland were added to my collection, they were from this store at etsy. I have not yet put them to use… so many cookies, so little time!

In our kitchen…

A Wilton collapsible silicone bowl, perfect for candy melts and chocolate… You can find it here. Of course, the color called my name really loud.

In our kitchen…

Fleur de Lis wax stamp, ordering info here. I have recently blogged about using these stamps not only for chocolate but also for fondant (see posts here and here), so I got a new one to play with. You cannot go wrong with a Fleur de Lis!

In our kitchen…

Isn’t that the coolest gadget? You can make your own sprinkles in all sorts of colors. Cookie Countess has many shapes available, you can get tempted with a click here.

In our kitchen…

An electrical spiralizer from Hamilton Beach… I am really in love with it, works much better than the hand-cranked ones I’ve tried over the years. You can find it on eBay (if you are lucky) or that place to order all things desired (click here for amazon). I love to spiralize 3 medium zucchini, leave the spirals in the fridge inside the plastic container that comes with the machine and have it ready for my meal.

In our kitchen… a few things from our trip to France and Spain

These crackers are absolutely amazing and I wish we could find the exact same kind in the US. They were sold at a tiny grocery store near the house we stayed in Avignon. They made it back to Manhattan, KS although a little beaten by the plane ride. Still tasty, though! NOTE ADDED AFTER PUBLICATION: they are available at amazon and I am now a happy camper… Check it out here.

How can you go to Provence and not stock up on the real deal? We have enough Herbes de Provence to last for a while…

From a great street market in Barcelona, I could finally get wonderful saffron, as my reserves were getting dangerously low…

And now, it is time to allow those who own tails
(and are not afraid to wag them) to bark their piece…

Life was going smoothly in the Kingdom of Tatarrax once the weather warmed up… We worked hard in training, doing all the routines we excel at, from shaking to rolling over, laying down, twirling, high-fiving (well, that one only The Royal really gets)…

Ziggy Star Barker often demands her training to involve more sophisticated machines, but so far her wishes have not been granted.

She also got in considerable amount of trouble because her hunting instincts, particularly good at all things insects caused quite a bit of commotion late one night in the backyard…

Speaking of the backyard, we worked hard to inspect all the work The Dominant Alpha Human made in the backyard, making sure all the dirt he hauled in was properly leveled and “seasoned”.

Our brother Grumpy Osky is no help for that. He is partial to air-conditioned spaces and leather sofas. We are afraid to death of him, but truth is we think he does not know how to have fun.

We ate well, took our beauty sleeps several hours each day, enjoying all the amenities The Kingdom has to offer…

And we are now proud to be a team of two dashing through the golf course with our humans…

And we are lobbying for a new competition for the Olympic games: The Synchronous Roll-over on Grass! We should take Gold.

But then, chaos, tragedy, horror came out of nowhere! The three most dreadful words in canine universe: LUGGAGE… TRIP… KENNEL!!!!

It was A Nightmare on Tatarrax Street. Our sordid humans seemed quite sad when they abandoned us. I think I even caught glimpse of tears on Zenless’ face, but truth is, we gathered evidence of their crimes. We have solid, undeniable proof that the two of them actually HAD FUN while we were locked in the Depths of Hell. You don’t believe us? Get a load of this:

SO. MUCH. SUFFERING.

Soooooo, in light of these recent developments, we introduce and will be enforcing
THE NEW RULES OF THE KINGDOM.

Rule #1: no more shaving of my beautiful fur, and I shall be allowed to roll on rugs right after they’ve been vacuumed. That’s when they are at their best!

Rule #2: The Red Pillow belongs to Star, and so does the sofa where said pillow is resting. When she is done with her beauty sleep, Humans might be allowed to profit from that piece of furniture.

Rule #3: A bandana shall be part of my daily outfit, and the color scheme should change to match upcoming holidays and/or seasons.

Rule #4: When The Prince requests sampling of treats, The Prince shall get sampling of treats. Same rule applies to his siblings, including The Grumpiest.

Rule #5: The Higher Territory should be open to our visits as often as we feel like it.

Rule #6: Once in the Higher Territory, bed prohibitions shall be a thing of the past.

With these new rules in place, we feel that The Kingdom of Tatarrax is getting closer and closer to paradise! And yes, we forgive you for leaving us behind. How could we not?

That’s all for now, friends, see you in October!

ONE YEAR AGO: In My Kitchen, Summer 2023

TWO YEARS AGO: In My Kitchen, Summer 2022

THREE YEARS AGO: In My Kitchen, July 2021

FOUR YEARS AGO: In My Kitchen, July 2020

FIVE YEARS AGO: In My Kitchen, June 2019

SIX YEARS AGO: In My Kitchen – July 2018

SEVEN YEARS AGO: In My Kitchen, July 2017

EIGHT YEARS AGO: Secret Recipe Club: Falafel and a Bonus Recipe

NINE YEARS AGO: Chocolate Toffee Banana Bread

TEN YEARS AGO: In My Kitchen, June 2014

ELEVEN YEARS AGO: Strawberry Frozen Yogurt

TWELVE YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

THIRTEEN YEARS AGO: Honey-Glazed Chicken Legs

FOURTEEN YEARS AGO: French-Style Rolls

FIFTEEN YEARS AGO: Chicken Breasts, Coffee, and Serendipity

28Jun2024

INCREDIBLY SIMPLE APPETIZER

Posted in Appetizers, Incredibly simple by sallybr

These were a big hit at a potluck party we attended recently. They look adorable and are very tasty, plus you can make a vegetarian version by skipping the salami and using grilled zucchini instead. Simply cook some bow-tie pasta, making sure it is al dente. Drain, rinse, cool. Add a bit of olive oil and Herbes de Provence to the pasta. Then, stick the pasta, an olive, salami and cheese into a cute wooden skewer. You are DONE! The idea came from a cookbook I recently reviewed. Click here for the review and ordering information.

I was surprised by how fast they disappeared when we took them to the party. I made 30 total, and I think they were gone in 10 minutes tops. Amazon has a nice selection of cute appetizer skewers, I wish they had some a little smaller, but it’s not a big deal. I hope you consider making them for your next dinner party, I guarantee your friends will love them…

ONE YEAR AGO: Hello There, Cupcake!

TWO YEARS AGO: Two Deliciously Refreshing Cucumber Salads

THREE YEARS AGO: Grilled Shrimp with Parsley Oil over Black Rice Noodles

FOUR YEARS AGO: Chicken Shawarma, the Easiest Way

FIVE YEARS AGO: Marshmallow Macarons

SIX YEARS AGO: Mango-Lime Macarons

SEVEN YEARS AGO: Honey-Glazed Sriracha Meatballs

EIGHT YEARS AGO: Slow-cooker Braised Lamb Shanks

NINE YEARS AGO: How about some coffee with your steak?

TEN YEARS AGO: Celebrate Wednesday with a Spiral Kick

ELEVEN YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

TWELVE YEARS AGO: Granola Bars

THIRTEEN YEARS AGO: Awesome Broccolini

FOURTEEN YEARS AGO: A Twist on Pesto

FIFTEEN YEARS AGO: Ciabatta: Judging a bread by its holes

25Jun2024

FOR THE LOVE OF GAUDI

Posted in Breads by sallybr

We just came back from a 2-week trip to France and my first time ever in Spain. We drove from Avignon to Arles and then to Barcelona and stayed there for a few days enjoying the company of great friends… Although I was familiar with Gaudi’s work, visiting Basilica de la Sagrada Familia and Casa Batlló were two experiences I will never ever forget. Today I celebrate Gaudi with a little sourdough bread.

GAUDI-LOVE SOURDOUGH BREAD
(from The Bewitching Kitchen)

Basic formula:
475g bread flour
25g rye flour
10g salt
1/2 tsp Baharat spice mix
75g sourdough starter at 100% hydration
350g water

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the two types of flour, salt and spices. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. You will notice the dough will gain quite a bit of structure even with just 4 minutes in the mixer. Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. Because the dough is already a bit developed from the initial time in the mixer, you should get very good structure after 3 and a half hours, or even sooner than that.

After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Place a parchment paper on top of the dough, a flat baking sheet, and invert the dough, flipping it out of the banneton. Slightly wet the top of the dough and place your wafer paper decoration on top. Flour the surface and score a little pattern with a razor blade.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The picture above shows the inspiration for the design, artwork he included as a decorative panel above a door in Casa Batlló. I used wafer paper and food safe pens in metallic tones to make a similar design. I hope Gaudi would not get too mad at me…

After baking, I thought the colors of the design faded slightly, so I painted them again once the bread cooled completely.

Wafer paper is fast becoming my favorite way to decorate bread… To see a couple of examples from my past, click here (butterfly) and here (polka dot).

ONE YEAR AGO: Hello There, Cupcake!

TWO YEARS AGO: Two Deliciously Refreshing Cucumber Salads

THREE YEARS AGO: Grilled Shrimp with Parsley Oil over Black Rice Noodles

FOUR YEARS AGO: Chicken Shawarma, the Easiest Way

FIVE YEARS AGO: Marshmallow Macarons

SIX YEARS AGO: Mango-Lime Macarons

SEVEN YEARS AGO: Honey-Glazed Sriracha Meatballs

EIGHT YEARS AGO: Slow-cooker Braised Lamb Shanks

NINE YEARS AGO: How about some coffee with your steak?

TEN YEARS AGO: Celebrate Wednesday with a Spiral Kick

ELEVEN YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

TWELVE YEARS AGO: Granola Bars

THIRTEEN YEARS AGO: Awesome Broccolini

FOURTEEN YEARS AGO: A Twist on Pesto

FIFTEEN YEARS AGO: Ciabatta: Judging a bread by its holes

21Jun2024

CHICKEN ROLL-UPS WITH ASPARAGUS

Posted in Poultry by sallybr

The inspiration for this recipe came from Alex Snodgrass’ cookbook The Defined Dish, a favorite of mine. It was designed as a Paleo or Whole30 version, but I modified it to our style of cooking and we both loved the results.

CHICKEN ROLL-UPS WITH ASPARAGUS
(inspired by The Defined Dish)

makes 4 roll-ups, recipe can be doubled

2 chicken breasts, sliced in half lengthwise and pounded thin
4 slices prosciutto
2 tablespoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bunch asparagus, trimmed to fit the size of the roll-ups
4 fresh sage leaves
¼ cup all-purpose flour
¼ cup grapeseed oil + 1 tablespoon
1 shallot, minced
1 carrot, very finely diced
½ cup chicken broth
¼ cup dry white wine
juice of half a lemon

On a cutting board, arrange the prosciutto slices next to one another and layer one chicken cutlet on top of each slice. Spread a thin layer of the mustard on the top of each cutlet. Lightly season with salt and pepper. Lay 3 stalks of asparagus at the bottom, perpendicular to the cutlet . Use the prosciutto to gently roll the chicken and asparagus into little bundles, flipping the rolls over so the seam side faces up. Place a sage leaf on top of the seam and thread a toothpick through it to fasten the chicken roll together and secure the sage leaf on top. Pour the flour onto a large plate. Gently roll each bundle to coat lightly, shaking off the excess.

In an oven-safe skillet over medium-high heat, heat ¼ cup of the olive oil. Place the roll-ups in the skillet sage-side down and cook until golden brown and crispy, 3 to 4 minutes. Flip the bundles over and crisp the other side, cooking for an additional 3 to 4 minutes. Transfer the browned roll-ups to a plate. Wipe the skillet dry and heat the remaining 1 tablespoon of olive oil over medium heat. Add the shallot and carrot pieces and cook until fragrant. Add the chicken broth, white wine, and lemon juice and bring the mixture to a simmer. Nestle the bundles into the sauce, sage-side up, then transfer the pan to the oven, uncovered. Bake until the chicken is cooked through and the asparagus is tender, 10 to 12 minutes. To serve, remove the toothpicks and spoon the pan sauce over the roll-ups.

ENJOY!

to print the recipe, click here

Comments: I made this just for me and the husband, so four were enough, but if you intend to use it for a dinner party, or you have a big family, just double it all. It is elegant and quite flavorful. I also love the fact that the asparagus could go in without any pre-cooking, making it so easy. Delicious recipe, definitely goes into our rotation!

ONE YEAR AGO: Flower-Shaped Dinner Rolls

TWO YEARS AGO: Pride Macarons

THREE YEARS AGO: Blood Orange Macarons

FOUR YEARS AGO: One-Two-Three Macarons

FIVE YEARS AGO: Marshmallow Macarons

SIX YEARS AGO: Fujisan Bread

SEVEN YEARS AGO: Air-Fried Tomatoes with Hazelnut Pesto & Halloumi Cheese

EIGHT YEARS AGO: Red Velvet Layered Cake

NINE YEARS AGO: Lemon-Lavender Bars

TEN YEARS AGO: Quinoa Fried Rice

ELEVEN YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

TWELVE YEARS AGO: The Secret Recipe Club: Granola Bars

THIRTEEN YEARS AGO: Awesome Broccolini

FOURTEEN YEARS AGO: A Twist on Pesto

FIFTEEN YEARS AGO: Ciabatta: Judging a bread by its holes

16Jun2024

THE BEWITCHING KITCHEN TURNS 15 YEARS OLD!

Posted in Cake by sallybr

Wow! Just WOW! Talk about a blogging milestone, I am having a hard time believing that for 15 years I’ve been cooking, baking, taking pictures, writing posts, and hitting PUBLISH, without a break… Last year I was feeling a bit discouraged and debating whether to quit, but I don’t feel the same way now. My love for blogging is renewed, maybe even a bit stronger. But what matters most in the anniversary of a blog is how to celebrate it. That brings cake to mind. And cake is what I have for you!

CONFETTI CAKE WITH RANUNCULUS BUTTERCREAM PAINTING
(cake from Sally’s Baking Addiction, buttercream and tutorial for cake painting from MyCakeSchool)

for the cake:
207g cake flour (1 + 3/4 cup)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
113g unsalted butter, softened to room temperature (1/2 cup)
200g granulated sugar (1 cup)
3 large egg whites, at room temperature
120g full-fat sour cream, at room temperature (1/2 cup)
2 teaspoons pure vanilla extract
120ml whole milk, at room temperature (1/2 cup)
1/2 cup rainbow sprinkles

for the buttercream:
910g confectioners’ sugar (2 pounds)
113 g unsalted butter softened (1/2 cup)
286 g solid vegetable shortening such as Crisco (1 + 1/2 cup)
2 Tablespoons clear vanilla extract
¼ cup milk 57 g full-fat milk (1/4 cup)
½ teaspoon salt to cut the sweetness

Heat the oven to 350°F. Grease three 6-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Beat in the egg whites on high speed until combined, about 2 minutes, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the milk and mix just until combined. Gently fold in the sprinkles. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack.

Make the buttercream: Cream butter, shortening , salt and extracts until creamy and smooth. Add powdered sugar and milk. Mix thoroughly on medium speed for approximately 8 minutes. For the last two minutes decrease the mixing speed to very slow until creamy and smooth. Scrape the sides of the bowl occasionally during the mixing process. Frost the cake fully with white frosting, make portions of buttercream with the colors needed, and follow the instructions on the video to decorate the cake.

ENJOY!

to print the recipe, click here

Comments: I wanted a colorful cake for the 15th anniversary of the Bewitching, and felt that this Springtime motif would be perfect… Now for a little bit of “behind the scenes” disclosure: while you read this post, we will be in Europe, in fact almost getting ready to fly back home. It turns out that before we left I prepared a bunch of posts to be published while we were away, but thought the anniversary of the blog was later in the month. I noticed my mistake just a few days before our departure… My first reaction was to forget all about it, deal with it later, but Phil said “you’ve been in the tent, you can do this! pretend it is a technical challenge”. What can I say? He definitely knows me well, so the outcome is this blog post… This was a cake baked in full frantic mode, my friends… what won’t I do for the love of blogging?