Monday, June 29, 2015
I had the opportunity to meet with a Yak-herding family on the Mongolian steppe. This experience certainly revealed the hard and austere lifestyle of these nomadic families. Here the owner of the house is carrying fresh milk back to her ger which she will serve in a steaming bowl of milk tea.
After the milking of the yaks is complete, they are herded off into the pastures again where they will remain until the next morning.
One side of the ger is organized with all the cooking utensils. A wood stove can be found dead center of the ger.
The nomadic families depend on these long-haired bovines for virtually all of their core needs: milk, shelter and clothing.
Saturday, June 27, 2015
Breads displayed on shelving for sale. Store open 6 days a week.
Whole wheat and sourdough breads were also available for sale.
Bread molds were placed in long tubular shaped oven for baking two loaves at a time.
Bread kneading machine
Oil and brush prep table for oven equipment.
Friday, February 27, 2015
The name "canneles", as Dori Greenspan describes in her fabulous cookbook, Baking Chez Moi, refers to the shape of the small ridged mold used to bake these little gems, meaning "channeled"or "crenelated". Copper molds are traditionally used to produce that flat and slightly indented top and rounded side. As the price of the copper molds are expensive, I chose another route: silicone. This mold,with 8 cups, worked perfectly and I do believe my heart skipped a beat as the cakes fell so easily from the mold when I flipped it over. I found the silicone mold in Seattle at "Sur La Table", costing $20.00.
I made only one change in Dorie's recipe. I turned down the temperature from 450 degrees to 400 degrees. I noticed that my first batch was a little darker on the top and the little cakes had blistered from the intense heat. Simple remedy; I ate most of those, so there are no pictures! These cakes are so sweet, moist and chewy along with their rich, dark caramel color, you can't stop at one!
The recipe can be found on page 222. I found it a very easy recipe to duplicate in my little Florida kitchen, so far away from France.
Saturday, January 24, 2015
|A few photos for the Culinary Photo Event which was created by Susan of the Well -Seasoned Cook.|
|Fresh grapes and pear|
|Extra virgin olive oil for soup|
Monday, December 22, 2014
A few days ago my hubby and I decided to have a neighborhood dinner......a get-together after the main event just to relax and reflect. I have been baking for the past few weeks and before I put that mammoth mixer under the cabinet, I decided one more bowl full of goodness into the oven!
Simona, from Briciole is hosting a handmade gift idea page and this is my contribution. Inside the wrapped packages, banana-nut bread. The recipe is one from Martha Stewarts "Baking Handbook" I received as a gift years ago. This recipe never fails, loaded with goodness and is the perfect sweet bread this time of year. On the back of the Merry, Merry cards I wrote our invitation to the dinner. The bread was baked early enough in the day so I could deliver these packages for my guests to enjoy with a cup of coffee or hot tea!
"Happy Holidays" to my blogger friends and your family~I wish we lived closer so I could have delivered a treat to you!
Tuesday, December 16, 2014
A walk down the Champs Elysees
Nothing as breathtaking as French floral arrangements!
Sunday, October 26, 2014
|A delicious recipe adapted from La Cuisine Paris. Easy and fun to prepare! Serves four.|