For those in the USA, have a nice celebration… please do your part to minimize the fireworks, as it is so difficult for pets and for many human beings, for all sorts of reasons.
To learn more about this set of cookies, stop by my cookie blog with a click here…
2 months, 11 days since our beloved friend left us…
In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see whateverybody 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, considering 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…
The most delicious lettuce leaves known to mankind, or so we think… thanks to the work of my beloved husband who years ago built a planter and keeps it going every Spring…
The picture above is a couple of weeks old, the planter looks like a little jungle now…
In our kitchen…
A very simple gadget to slice butter (available here). Normally people would buy it to serve pats of butter to guests, but I use it to slice a stick and use in baking. It comes to room temperature a lot faster and it’s so much easier than slicing with a knife.
In our kitchen…
Another simple gadget, this one works magic to get kernels off corn cobs (available here). Super efficient and again, easier than any other method I’ve used.
In our kitchen…
A silicone mold that is used for fondant, but as you can read about in my cookie blog, it also works for baking cookies.
In our kitchen…
Fermented black beans (douchi), small bombs of flavor used in traditional Chinese cooking. I am learning my ways with it. They will be featured in a great recipe very soon. In a food blog near you!
In our kitchen…
Two little platters found at Marshall’s. When you bake the right cookies, they can be little matches made in heaven…
In our kitchen….
Dried kaffir lime leaves… I investigated quite extensively before getting this product. Normally nothing beats fresh leaves, but they are hard to find where we live. These got excellent reviews by consumers, so I caved. And they are indeed great. Stay tuned for future adventures…
In our kitchen…
Tomato powder, a new product from Spice House. I saw it advertised by the company and could not resist it. So far I’ve used it to add flavor to rice, and it works wonders for that. I just add 1/2 tsp to the amount of rice I normally cook (1 cup of Basmati).
In our kitchen…
Another great product I got recently, this one after my friend Karen blogged about it. Stay tuned for my “experiments” with it…
In our kitchen…
A small plastic knife that does wonders to cut cakes with a lot of moisture such as a brownie. Available here. Used to cut a batch of banana bread brownies, works like a dream!
So that wraps up what I had to share as far as new gadgets and goodies for you… Moving on, it’s time to let the pups bark a little bit… Starting with very important news…
It is Buck’s Birthday today, my little Bucky Boy… Last year, when he turned 14, my heart was already getting a bit heavy, wondering how long would we have together. One year later, he is still around, dealing with his almost total deafness as best as he can. His hearing is gone as far as voice commands go, but he hears clapping and that’s how we communicate.
For his Birthday he’s got a toy…
He’s got a ball…
But, truth is, his favorite “gift” is the one he stole from the trash can (sigh)…
And that seems to be totally fine with this brother…
The rivalry is real, but not too serious. Buck and Bogey were great buddies, and we worried about Buck without him. He seems fine, adjusted well, and now explores the backyard with Oscar, following his lead, for the most part.
This time of the year, we are back having our evening tea outside, watching the sunset, admiring the fireflies, listening to the birds, the owls, the distant coyotes. Like before. But the difference is the huge absence of our Black Spotted Capeless Hero… The emptiness he left is impossible to put into words.
ONE YEAR AGO: In My Kitchen, July 2021
TWO YEARS AGO: In My Kitchen, July 2020
THREE YEARS AGO: In My Kitchen, June 2019
FOUR YEARS AGO: In My Kitchen – July 2018
FIVE YEARS AGO: In My Kitchen, July 2017
SIX YEARS AGO: Secret Recipe Club: Falafel and a Bonus Recipe
SEVEN YEARS AGO: Chocolate Toffee Banana Bread
EIGHT YEARS AGO: In My Kitchen, June 2014
NINE YEARS AGO: Strawberry Frozen Yogurt
TEN YEARS AGO: Baked Coconut and “The Brazilian Kitchen”
ELEVEN YEARS AGO: Honey-Glazed Chicken Legs
TWELVE YEARS AGO: French-Style Rolls
THIRTEEN YEARS AGO: Chicken Breasts, Coffee, and Serendipity
Playing with different scoring styles for sourdough… The only new recipe is Pecan Flour Sourdough (top left). I had a bag of pecan flour hanging around, and did a little sourdough experiment with it. Pecan flour brings flavor and some fat to the party, but no gluten, so it’s not a good idea to add too much to your basic bread formula. We loved the texture of the crumb, the delicate flavor, and the slight purple tone it contributed. The bread lasts longer at room temperature without drying. And of course, it freezes beautifully, like any sourdough does.
PECAN FLOUR SOURDOUGH
(from the Bewitching Kitchen)
480g bread flour
20g spelt flour
20g pecan flour
10g salt
370g water
80g sourdough starter at 100% hydration
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 three types of flour, and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.
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. 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. Invert the dough over parchment paper, sprinkle tapioca flour over it for a very light coverage. Next, use a brand new razor blade to score the design.
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 did not really show the color too well. In real life, there was a very very light hint of purple. The bread is delicious, with a complex flavor, not clearly associated with pecans. I wanted to keep just the flour in this version, but adding pieces of toasted pecan to the formula will be happening in the future.
ONE YEAR AGO: Re-Visiting Hamburger Buns
TWO YEARS AGO: Nutella Time, one cookie, three decorations
THREE YEARS AGO: Marshmallow Macarons
FOUR YEARS AGO: Sprinkled Meringues
FIVE YEARS AGO: Incredibly Simple Times Three
SIX YEARS AGO: Dan Lepard Simple White Loaf
SEVEN YEARS AGO: Maureen’s Fabulously Fudgy Brownies
EIGHT YEARS AGO: Wheat Berry Caraway Bread
NINE YEARS AGO: Mexican Focaccia
TEN YEARS AGO: Sunny Kamut Salad with Roasted Lemon Vinaigrette
ELEVEN YEARS AGO: Pane de Casa & Crostini
TWELVE YEARS AGO: Down-home Dig-in Chili
THIRTEEN YEARS AGO: Cinnamon Rolls
Cucumber might be one of the most under-appreciated veggies, at least in our kitchen. I love raita, but rarely make it. At the grocery store, I grab every single veggie before inviting a cucumber into my shopping bag. But in the past couple of weeks I’ve been on a cucumber obsession, so today I share two recipes that will be part of our regular rotation from now on.
CUCUMBER & CRISPY CHICKPEAS WITH AVOCADO DRESSING
CUCUMBER AND CHICKPEA SALAD WITH AVOCADO DRESSING
(adapted from Minimalist Baker)
for crispy chickpeas:
1 can chickpeas, drained and rinsed
1/2 tsp paprika
salt and pepper to taste
spray of olive oil if using air-fryer, 1 tablespoon olive oil if baking
for salad:
2 large cucumbers, peeled in strips, seeds removed, sliced thin
1 avocado, mashed
2 Tbsp olive oil
2 Tbsp white balsamic vinegar
squirt of lemon juice
1/4 tsp each sea salt and black pepper
1/4 cup freshly chopped mint
1/4 cup freshly chopped dill
Make crispy chickpeas. Best way is with air-fryer. Spray with olive oil, season with paprika, salt and pepper, and cook for about 15 minutes in the highest temperature your fryer allows. Reserve.
When ready to make the salad, mash the avocado in a large bowl, squirt some lemon juice oven, then the olive oil, balsamic and the herbs. Season with salt. Mash it all well together. Add the slices of cucumber, toss with the creamy avocado dressing. Add the crispy chickpeas and serve.
ENJOY!
to print the recipe, click here
This salad took Phil and I into a state of awe. I have a great friend who always says that food bloggers tend to use too many superlatives to describe their food, and I agree that can be annoying. But please allow me to say, this is an outstanding little salad, in which every ingredient works perfectly. Creamy, refreshing, hearty, we had zero leftovers. A moment of silence for my lunch next day, in which this salad was just a memory.
Moving on to version #2…
CUCUMBER & SHAVED CARROT SALAD WITH YOGURT-DILL DRESSING
CUCUMBER AND SHAVED CARROT SALAD WITH YOGURT-DILL DRESSING
(from The Bewitching Kitchen)
2 cucumbers, peeled in strips, seeds removed, sliced very thin
1 tablespoon salt
1 large carrot, shaved in a box grater
1/2 cup full-fat yogurt
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tsp agave nectar
fresh dill to taste, minced
salt and pepper to taste
Place the slices of cucumber in a colander, add the salt and let it sit for 30 minutes. Lighty rinse the slices, and dry them on a paper towel.
Make the dressing by mixing yogurt, olive oil, vinegar, agave nectar, dill and spices. Whisk well. Add the dressing to the slices of cucumber, incorporate the grated carrot. Leave the salad in the fridge for about 20 minutes before serving.
ENJOY!
to print the recipe, click here
Comments: I took two different approaches to the cucumber. In the first recipe I used them straight after slicing, whereas I salted them in the second version. As expected, in the salted version the cucumber had a slightly more tender texture. We loved them both ways, so if you are in a hurry, skip the salting in version #2, as it won’t compromise the outcome.
Both salads ended up as the star in our dinner, I highly recommend you consider increasing your consumption of cucumber, if you are also part of the team that keeps forgetting all about them…
ONE YEAR AGO: Grilled Shrimp with Parsley Oil over Black Rice Noodles
TWO YEARS AGO: Chicken Shawarma, the Easiest Way
THREE YEARS AGO: Marshmallow Macarons
FOUR YEARS AGO: Mango-Lime Macarons
FIVE YEARS AGO: Honey-Glazed Sriracha Meatballs
SIX YEARS AGO: Slow-cooker Braised Lamb Shanks
SEVEN YEARS AGO: How about some coffee with your steak?
EIGHT YEARS AGO: Celebrate Wednesday with a Spiral Kick
NINE YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette
TEN YEARS AGO: Granola Bars
ELEVEN YEARS AGO: Awesome Broccolini
TWELVE YEARS AGO: A Twist on Pesto
THIRTEEN YEARS AGO: Ciabatta: Judging a bread by its holes
With Pride Month in mind, I made a batch of colorful macarons, filled with raspberry jam and lemon-flavored buttercream. The universe conspired so that in that exact week I had a maintenance appointment with my orthodontist. And to my surprise, they were “wigging it”: every staff member, orthodontists included, went to work wearing a colorful wig. They asked the patients to do the same, if they were so inclined… I was more than happy to comply (see the end of this post).
For the macaron shells, follow this recipe (I added 1/4 tsp egg white powder to the granulated sugar, whisked very well, before incorporating into the meringue, because humidity was at 58% the day I made the macarons)
LEMON-BUTTERCREAM MULTICOLOR FILLING
120g butter, softened
320g powdered sugar
zest of 1/2 lemon
1 tsp lemon juice
pinch of salt
heavy cream to adjust consistency
Whisk the butter for 30 seconds or so, then add all other ingredients except the heavy cream. Whisk until the sugar is fully dissolved, then adjust the consistency with heavy cream. Divide the buttercream in 5 or more little bowls, add gel color to each bowl. Place lines of buttercream in different colors over plastic wrap, then roll them together as a little sausage. Cut one end, and place the roll inside a piping bag with a star tip. To assemble the macarons, add a circle of buttercream and a small dollop of seedless raspberry jam in the center.
ENJOY!
to print the buttercream recipe, click here
Comments: These were a lot of fun to make. After the shells were assembled, I used different luster powder colors diluted with vodka to pain a stripe for a simple, but effective decoration. They were delivered to the staff at Hayden and Kholmeier office with proper wig, as required…
ONE YEAR AGO: Blood Orange Macarons
TWO YEARS AGO: One-Two-Three Macarons
THREE YEARS AGO: Marshmallow Macarons
FOUR YEARS AGO: Fujisan Bread
FIVE YEARS AGO: Air-Fried Tomatoes with Hazelnut Pesto & Halloumi Cheese
SIX YEARS AGO: Red Velvet Layered Cake
SEVEN YEARS AGO: Lemon-Lavender Bars
EIGHT YEARS AGO: Quinoa Fried Rice
NINE YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette
TEN YEARS AGO: The Secret Recipe Club: Granola Bars
ELEVEN YEARS AGO: Awesome Broccolini
TWELVE YEARS AGO: A Twist on Pesto
THIRTEEN YEARS AGO: Ciabatta: Judging a bread by its holes
