Recipes / Food - Drink

[Ea]

Originally Posted by SameOldStory

I just may make a little braided bread for myself. Of course you and Ea are invited.

Ummm, sounds nice! Thank you

[Ea]

Originally Posted by kindlekitten

oh very good! thank you!

You're welcome

[SameOldStory]

Here's a "for what it's worth" page about online food/recipe searches.
Five Best Recipe Search Tools

[beppe]

this is always useful. internet is really a precious tool, like a trusty butcher and a good vegetables pusher, and a good bakery not far from home. I miss the Russian bakery I went to in Montreal. They all speak of the Italian bread but compared with those Nordic feasts it does not compare well. I am very curious about the sourdough that I am going to make starting from scratch. I thought to start it just like that, but it is not so. I had to make a book of the instructions and put it on my new Touch. ah technology.

[Ea]

Originally Posted by SameOldStory

Here's a "for what it's worth" page about online food/recipe searches.
Five Best Recipe Search Tools

Thank you. Food.com and epicurious are nice sites, but allrecipes.com I find kind of a mixed experience.

[BenG]

The best iPhone cooking apps.

http://www.slashfood.com/2010/10/15/...-cooking-apps/

I like the How to Cook Everything app and use it on my iPad even though it only works with the 2x display.

[beppe]

Originally Posted by BenG

The best iPhone cooking apps.

http://www.slashfood.com/2010/10/15/...-cooking-apps/

I like the How to Cook Everything app and use it on my iPad even though it only works with the 2x display.

good stuff BenG. I have the Italian one Cucchiaio d'argento (silver spoon) and I will follow your advice.

[Ea]

Originally Posted by BenG

The best iPhone cooking apps.

http://www.slashfood.com/2010/10/15/...-cooking-apps/

I like the How to Cook Everything app and use it on my iPad even though it only works with the 2x display.

I've just been trying out epicurious and the sampler of How To Cook. I know epicurious, but "How to Cook" was new to me. I must say it's a great app, extremely well-designed and easy to use. Now I just hope the recipes can live up to it

Originally Posted by beppe

good stuff BenG. I have the Italian one Cucchiaio d'argento (silver spoon) and I will follow your advice.

I tried adding it. Your link leads to a pay link, but if I search from the iPod I get a free sampler app. I don't know if I will buy it, but it certainly s-t-r-e-e-t-c-h-e-s and practises my close to non-existent italian

[BenG]

Originally Posted by Ea

I've just been trying out epicurious and the sampler of How To Cook. I know epicurious, but "How to Cook" was new to me. I must say it's a great app, extremely well-designed and easy to use. Now I just hope the recipes can live up to it

I have the "How to Cook Everything" cookbook on my bookshelf. The author, Mark Bittman, writes a food column for the New York Times.

And yes there is a free version of the app with the "essential" recipes.

[beppe]

Originally Posted by Ea

World's Best Crackers*
pumpkin sesame sunflower linseeds rolled oats, whole grain rye flour.

Whole grain wheat will make a nice substitute for whole grain rye, which I know can be hard to get hold off in some places. Do use whole grain flour in any case, for the nicer structure it'll give.

*That's what the recipe was called... but they definitely are great Light and crispy.

watch out ...or you'll get hard, boring crackers.

This morning I made them. I did not find whole grain rye (I ordered it though), I used whole grain wheat instead with a little less salt than reccomanded. Baked them for 20 minutes and got the most wonderful crackers ever.

Yes, they are light and crispy. I have to make an effort not to eat them all before wife and daughter come home.
No, I did not get hard, boring crackers.
Yes, the cleaning lady, that was kept out of the kitchen until I finished, commented on the nice smell, she tasted one, made funny noises and asked for the recipe. She is a great cook herself, and this Danish specialty impressed her. Ah.

Thank you Ea, for an other great recipe.

[Ea]

Originally Posted by beppe

This morning I made them. I did not find whole grain rye (I ordered it though), I used whole grain wheat instead with a little less salt than reccomanded. Baked them for 20 minutes and got the most wonderful crackers ever.

Yes, they are light and crispy. ...

No, I did not get hard, boring crackers.

You are not a bad cook then Congratulations with the result

Originally Posted by beppe

Yes, the cleaning lady, that was kept out of the kitchen until I finished, commented on the nice smell, she tasted one, made funny noises and asked for the recipe. She is a great cook herself, and this Danish specialty impressed her. Ah.

Thank you Ea, for an other great recipe.

Thank you, I'm glad the recipe worked for you I've been considering trying to make a low-carb version with flax- and almond meal instead of the flour, or some of the flour.

[Pegster]

This is a fantastic thread and there are some really interesting recipes here! I like to cook though I'm not very adventurous at times... however I love to bake and I thought I'd share the latest batch of cookies I made:-

Coconut Chocolate Chunk Cookies (King Arthur Flour website)

[kindlekitten]

you should include the recipe! ;o)

[vivaldirules]

Originally Posted by beppe

This recipe shows a very common use of anchovies in the Italian and Provençal way of cooking.....

Thanks sounds brilliant, beppe. Thank you. I never get anchovies because my wife thinks she doesn't like them (and I think she's just afraid she doesn't like them but doesn't try). This definitely sounds like a recipe I need to try. Do you think Kalamata olives do as well as black ones? I have this obsession with Kalamatas.

[Pegster]

Originally Posted by kindlekitten

you should include the recipe! ;o)

Oh sorry it's actually linked in the recipe name! But I'll cut and paste it here too

--------------------
Chewy Coconut Chocolate Chunks

* 3/4 cup (1 1/2 sticks) unsalted butter
* 1/2 cup coconut milk powder
* 1/2 cup granulated sugar
* 1/2 cup brown sugar
* 1 large egg
* 1 tablespoon light corn syrup
* 1/4 teaspoon coconut flavor
* 2 1/2 cups All-Purpose Flour
* 3/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 1/2 cups large flake unsweetened coconut
* 1 1/2 cups bittersweet chocolate chips or Burgundy chunks

Directions

1) Preheat the oven to 375°F/190C. Lightly grease two baking sheets, or line with parchment paper.

2) In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.

3) Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.

4) Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.

5) Mix in the coconut and chocolate chips or chunks.

6) Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here. (Mine cooked in 9 minutes)

7) Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.

Yield: 40 cookies.

--------------------------

The yield they give is wildly optimistic btw! I got 21 cookies out of it myself.. true, they're not tiny cookies, but even so!

I did make the following changes to the recipe - I increased the coconut milk powder to 2/3 cup, decreased the flour to 2 cups and used two 100g 70% dark chocolate bars broken into bits. They came out really nice and I hope I can keep my mitts off them to take them into work on Monday!