AUTUMN HAS FADED AWAY...

Now that the leaves have all fallen, that snow is covering the mountain tops and that the air is crisp, it undeniably feels more like winter than autumn...

I already miss that very short period during which everything looks fiery and so beautiful! Here is my last set of fall-oriented pictures (click on photos to enlarge). May you enjoy them and let the euphoric colors of autumn transport you!

HAPPY SAINT-NICOLAS DAY!

Hopefully, you have been very brave lately, otherwise Saint-Nicolas will come to fetch you...
Have a nice day!
Here's a "Grittibänz/Mannele Bread" recipe for you: see link.
~~~~~~~~~~~~
J'espère que vous avez été sages, autrement Saint-Nicolas viendra vous chercher...
Bonne journée!
Voici une recette pour les fameux "Grittibänz/Mannele Bread": lien en anglais.

(Saint-Nicolas Pic by www.joyeuse-fete.com)

HANUKKAH 2007 - FOOD IDEAS

HAPPY HANUKKAH!!!

~ December 4th - 12th ~

As it is the case wth most celebrations around the world, food is often the centerpiece of family reunions and holds a very important/symbolic role during the festivities. The Jewish tradition isn't an exception when it comes to feasting well...

It is for that reason that I have compiled a list which contains a few interesting recipes and links for all of you who celebrate Hanukkah (The Festival Of Lights) and/or for the adventurous and curious foodies in search of new culinary horizons. May it help you in your quest for new recipes...

Have a happy holiday and eat well!!!

My Recipes:

• Apple Latkes (see recipe)
• Chopped Liver (see recipe)
• Festive Winter Challah (see recipe)
• Hummus (see recipe)
• Lemon Honey Cookies (see recipe)
• Maluns with Schmalz instead of butter (see recipe)
• Noodle Kugel (see recipe)
• Potato Chips/crisps (see recipe)
• Potato Kugel (see recipe)
• Pumpkin Apple Bread (see recipe)
• Pumpkin Latkes (see recipe)
• Smoke Salmon And Lox Bagels (see recipe)
• Stir-fried Matzah Balls With Bell Peppers (see recipe)
• Super Tasty Caramelized Onions (see recipe)

Interesting Blogs:
Cooking With Yiddishe Mama (see link)
Is That My Buréka? (see link)
kosher Soul Food (see link)
My Mom's Recipes And More (see link)
Once Upon A Feast (see link)

Interesting links:
All Recipes (see link)
Better Recipes (see link)
Chabad.org (see link)
Chiff.com (see link)
Diana's Desserts (see link)
Epicurious.com (see link)
My Recipes (see link)
Norene Gilletz (see link)
Recipe Goldmine (see link)
Recipezaar (see link)

(Menorah Pic by www.spcc-storrs.org)
(Hanukkah Cookies Pic by www.thisnext.com)
(Dreidel Pic by www.judaicaspot.com)

WHOLEWHEAT & RYE SOURDOUGH BREAD

I am an avid home (bread) baker who likes to try various recipes and test new methods, yet although I have been making my own bread since about 10 years, I have taken up using sourdough only very lately and I must admit that it is a revelation!

Now, I always have my rye sourdough starter bravely waiting for me to take advantage of it's unique leavening power. Everyday, I feed it religiously and try to use it as often as possible (2-3 times a month)...

Today, I wish to share with you my love for this unique breadmaking method and for a dazzling sourdough specimen that has found grace in the eyes of the critic baker that I am. I baked it for our last "Dinner Party" (see link) in November and I must say, without trying to sound too pretentious, that it was pretty successful. The whole loaf disappeared incredibly fast! It was a real pleasure for me to see all those foodies eagerly cutting slice after slice of my baguette. Extremely gratifying to be rewarded in that way!

The recipe comes from the serious and incontrovertible The King Arthur Flour site which is a real baking goldmine. With them, it is impossible to mess up the things you bake!

This "Wholewheat And Rye Sourdough Bread" is incredibly pleasant. As with all sourdough breads, it's crust has a wonderful dark golden brown color and is wickidly crispy. The interior has a deliciously and distictively tangy/soury taste, and texture-wise it is viciously chewy and moist. The addition of aromatic seeds brings a pungently mesmerizing and refined flavor of licorice to the whole loaf. Delightful and unique!

A bread that you will not regret trying for it leaves an everlasting positive impression on any gourmet who likes to titillate his/her tastebuds...

~ Wholewheat And Rye Sourdough Bread ~
Recipe by The King Arthur Flour (USA) and adapted by Rosa @ Rosa's Yummy Yums.

Makes 3 normal loaves.

Ingredients:
1 Tbs (1 packet) Active dry yeast
1 3/4 Cups (420ml) Lukewarm milk
6-7 Cups (765-893g) Unbleached All-Purpose Flour
1 Cup (158g) Whole Wheat Flour
1 Cup (120g) White rye flour
2 Cups(420g) Sourdough starter
1/4 Cup (60g) Packed dark brown sugar
2 Tsp Salt
1/2 Tsp Ground cardamom
1 Tbs Caraway seeds
1 Tsp Whole anise seeds

Method:
1. Dissolve the yeast in 1/4 cup of the lukewarm/tepid milk.
2. Add 1/2 cup of the unbleached flour and let this sit for a few minutes to get the yeast going.
3. Add the rest of the milk, the sourdough starter, sugar, salt, cardamom and seeds.
4. Stir in the rye flour and beat until the batter is smooth.
5. Add the whole wheat flour, then the balance of the unbleached flour, a cup at a time, stirring well after each addition.
6. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter.
7. Knead the dough (and continue incorporating the leftover flour/see remarks) for about 10 minutes, until smooth and elastic.
8. Place the dough in a greased bowl.
9. Cover with a (damp) towel or plastic wrap and let rise (in a warm place) until it has doubled in bulk, about 1 1/2 to 2 hours.

10. Punch the dough down and place it on a lightly floured counter/surface.
11. Shape as desired (see remarks).
12. Cover (with a tea towel) the loaves and let rise (in a warm place) for about 45 to 60 minutes, or until they're puffy and swollen.
13. Bake at 220° C (425° F) for 30 to 35 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom.
14. Get out of the oven and let cool on a rack.

Remarks:
While kneading the dough add as much flour as you need to keep it from sticking to the working surface/counter. The dough should be a little tacky, but not sticky.
You can make one huge loaf or three normal loaves (I made 3 baguettes/see method) or 4 mini loaves or about 24 rolls. You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

Serving suggestions:
This bread goes well with everything (jams, sweet/savory spreads, cheese, dried meat, stews, soups, etc...). It is also very practical if you want to make sandwiches or bruschette.
I particularly recommend it with pate, Brie/Munster/Maroille cheese or with my "Greek Pork Stew With Quinces" (see recipe).

***************

~ Pain De Seigle Au Levain & A La Farine Complète ~
Recette par The King Arthur Flour (USA) et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 3 pains.

Ingrédients:
1 CS (1 sachet) de Levure sèche
1 3/4 Tasses (420g) de Lait tiède
6-7 Tasses (765-893g) de Farine fleur/blanche
1 Tasse (158g) de Farine Complète
1 Tasse (120g) de Farine de seigle
2 Tasses (420g) de Levain
1/4 de Tasse (60g) de Sucre brun foncé, tassé
2 CC de Sel
1/2 CC de Cardamome en poudre
1 CS de Graines de carvi
1 CC de Graines d'Anis

Méthode:
1. Dans un grad bol, dissoudre la levure dans 1/4 de tasse de lait tiède.
2. Ajouter la farine fleur, mélanger et laisser reposer pendant quelques minutes afin que la levure devienne active.
3. Ajouter le reste du lait, le levain, le sucre, le sel, la cardamome en poudre, les graine d'anis ainsi que les graines de carvi.
4. bien mélanger afin d'obtenir une pâte lisse.
5. Ajouter la farine complète, le reste de farine fleur, un tasse à la fois en mélangeant bien après chaque addition.
6. Quand la pâte formera une boule approximative, la mettre sur un plan de travail légèrement fariné.
7. Pétrir la pâte pendant 10 minutes (en incorporant le reste de farine/voir remarques) jusqu'à ce qu'elle soit lisse, souple et élastique.

8. Mettre la pâte dans un bol huilé.
9. Couvrir avec un linge (humide) ou un film plastique alimentaire et la laisser gonfler/lever (dans un endroit chaud) jusqu'à ce qu'elle ait doublé de volume, pendant 1 1/2 à 2 heures.
10. Ecrasez-la avec les mains et déposez-la sur un plan de travail fariné.
11. Lui donner la forme désirée (voir remarques).
12. Couvrir les pains/miches avec un linge et laissez lever pendant 45 à 60 minutes (dans un endroit chaud), jusqu'à ce qu'ils aient bien gonflé/levé.
13. Cuire à 220° C (425° F) pendant 30 à 35 minutes, jusqu'à ce que les pains soiten bien dorés et qu'ils sonnent creux.
14. Sortir les pains du four et les laisser refroidir sur une grille.

Remarques:
Lorsque vous pétrissez la pâte, ajouter autant de farine que nécessaire afin qu'elle ne colle plus au plan de travail. La pâte doit être assez humide, mais pas collante.
Vous pouvez façonner un immense pain ou 3 pains normaux (j'ai fait 3 baguettes/voir la méthode en anglais) ou 4 minis pains ou 24 petits pains. Vous pouvez aussi garder une petite quantité de pâte afin de décorer vos pains avec.

Idées de présentation:
Ce pain est fameux avec presque tout (confitures, tartinades sucrées/salées, fromage, viande séchée, ragoûts, soupes/veloutés, etc...). Il est aussi très pratique si vous voulez confectionner des sandwichs ou des bruschette.
Je vous recommande tout particulièrement de le manger avec du pâté, du Brie/Munster/Maroille ou avec mon "Ragoût De Porc Grec Au Coings" (voir ma recette en anglais).

WEEKEND CAT BLOGGING #130

This week, Samantha, Black & Tigger at "Life From a Cat’s Perspective" (USA) are happy to announce that they are hosting Weekend Cat Blogging #130...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

Yipee, today my Mom was very happy with my overall behaviour!
For the very first time in weeks, I didn't wake her up with my loud opera singing.
This morning, I was very calm and waited very patiently for her to come out of the bedroom.
I made no sound, didn't puke all over her clean floor or create a havoc in the living room.
In fact, she doesn't know that if I was was such an angel, it is because I'm saving up all my energy in order to make her Sunday morning feel as hellish as possible (*nasty smirk* like a Cheshire Cat) !!!!!!!

PUMPKINS - COURGES & CO POUR LE KKVJ

The very bustling Anne at "Papilles et Pupilles" (France) is organizing a very cool game which's main subject is our favorite cucurbitacae: the pumpkin!

On that occasion, this post features my own pictures as well some links to my best pumpkin recipes. I hope that you'll enjoy what you'll see!

La très active Anne de "Papilles et Pupilles" (France) organise un jeu très sympathique autour de nos cucurbitacés préférés: les courges...

A cette occasion, ce billet contient mes propres photos ainsi que quelques unes de mes meilleures recettes de courge. J'espère que vous y prendrez du plaisir!

Pumpkin recipes/Recettes de courge (en anglais):

• Luscious Pumpkin Jam/Confiture De Courge (See recipe)
• Pumpkin Apple Bread/Pain Aux Pommes Et A La Courge (see recipe)
• Pumpkin Challah/Challah A La Courge (see recipe)
• Pumpkin Cheesecake/ Cheesecake A La Courge (see recipe)
• Pumpkin Latkes/Latkes A La Courge (see recipe)
• Pumpkin Muffins/Muffins A La Courge (see recipe)
• Pumpkin Pasta Bake With Speck/Gratin De Pâtes A La Courge Et Au Lard (see recipe)
• Pumpkin Pie/Pie A La Courge (see recipe)

DINNER PARTY - AUTUMN CHALLENGE

On the 11th of November, our little group of foodies met again. This time, we didn't only have home cooks/bakers around the table, but also a few testers (we were eight) who came to eat our creations (we always have so much food that we desperately need mouths to feed; people whose aim is to indulge with us)!

Regarding the season at that moment, we decided that the theme would be related to autumn/fall. With such a vast and interesting subject, it was impossible for our imagination to fail...

Kiriel (Australia) at "The Papillon Pantry" made a "Lobster Scented Potato Velouté" (see recipe) which was served in tiny porcelaine casseroles. Very cute! We ate it as an amuse-bouche and let me tell you that it was really wonderful and delicate tasting! The lobster oil came directly from Australia and added a really special tinge to the whole dish.

As main course, she prepared "Port & Fig Duck". That duck breast was very tasty and pleasing. The sweetness of the sauce was very pleasant and the combination of the dried figs with Port wine was amazing...

For dessert, Kiriel delighted us all with her "Pavlovas With Spiced Clementine Sauce, Macadamia Nuts And Cream" (see recipe). The leatherwood honey from Tasmania that she used for the sauce was also imported from Australia and it gave a gorgeous dimension to this ambrosial treat. I've never tasted a variety of honey like that. It tasted ever so gorgeous and was heavenly aromatic... Definitely a hammer!

Mike (Malaysia) made a starter which was marvelously exotic. His "Shrimp Sambar On Bread" was well-balanced flavor-wise and harmoniously spicy. Fusion food at it's best!

Corinne (Switzerland), our new member and friend, brought a delicious "Pumpkin Salad" as a side dish. It was made with a hazelnut oil, vinegar and roasted sesame seeds vinaigrette. Exquisite!

As main course, she delected us with her "Spicy Lamb Casserole" which was gently aromatised with fresh coriander and cinnamon. She also made some excellent "Chocolate Chip Muffins". Yummy!

I - Rosa (Switzerland) - brought a main dish which I particularly enjoy eating when October's around... I served my "Greek Pork Stew With Quinces" (see recipe) with a homemade "Wheat And Rye Sourdough Baguette" (The King Arthur Flour) which contained anise seeds, caraway seeds and ground cardamom. It matched the stew pretty well.

I also made an extremely hearty cream cheese-ladden "Pumpkin Cheesecake" (see recipe) which was accompanied by a "Cranberry Coulis". Mind-blowing!

As usual, our "Dinner Party" was a real success! We ate really well and tasted to so much good food. It was an unforgettable experience and I'm looking forwards to our next get together!

Our next rendez-vous is planned for December the 9th. The theme will be "Afternoon Tea", so I hope you'll stay tuned!