This is mämmi. It’s traditionally served in Finland and Sweden during the Easter holiday, hence why I’m posting about it now. We had some this past weekend along with dessert – a big dollop served with cream and sugar. It isn’t the most attractive-looking holiday dish on its own, no. Taste-wise, it’s balanced between [...]
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I’ve been thinking a lot about instructions and tutorials lately at work, and that must have made its way into my subconscious because I’m starting to feel guilty about not updating this blog very much. It’s not for lack of material, since I’ve got a whole folder of photos and notes saved from various projects [...] The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. Back in late October, I [...] It’s the last days of strawberry season and I just realized that I haven’t made a single strawberry pie this year. Well, there was that pie with the strawberries in it, but not one featuring them on their own. How this managed to happen when we walk by fresh local strawberry stands several times a [...] The boy is a huge fan of pancakes. While any form they might take will be greeted with glee, his favorite ones are the classic European sort (flat, eggy and eaten rolled up with jam). Just like his mother and grandmother make, obviously. Now, the pancakes I knew growing up were a bit different — [...] Okay, so the last time I had one of those plastic make-your-own-popsicle trays was back in elementary school. I forgot how much fun it was to experiment with what sort of concoctions you could put in there and have solidify in the proper shape. My interest in them was renewed earlier this summer when it [...] Okay, so this originally started out as an attempt to make the mango pudding I loved growing up. That didn’t quite happen. About halfway through the cooking process, it turned out that the coconut element I used was going to be far too overpowering, so decided to run with it as the main flavor. I’ll [...] Here’s the thing about a lot of East Asian cooking — it can be boiled down to what you put in the wok and what you put in the steamer. No, seriously, I think that those two categories probably account for about 95% of what my mother made. Which isn’t a bad thing — it’s [...] Variations on a theme time. I am happy to report that the addition of 2 tablespoons (or more) of cocoa powder to the standard panna cotta recipe I’ve been using will indeed create a most excellent creamy, chocolaty (for real? that’s the correct spelling?) dessert. Probably no need to smother it with extra syrup, [...] Growing up, rhubarb was always one of those things that we heard about but only rarely got to taste (usually in a highly processed form). It isn’t easy to grow the plant in Southern Cali because it requires a good chill each year to continue its life cycle — without a pronounced winter, they just [...] |
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