Ladled

Well, agreed I took the first part of the title from a pasta book. Tyler Florence in Stirring the pot calls for a triangle arrangement of working station,stove and cabinets. My work area is a L shape, with cutting space next to the stove. This book has a very magazine feel with its colour and varying font. Roll popovers in caramel. An enthusiast has tried many or may be all recipes from this book. I will stick to caramelized onion and roasted rosemary focaccia.

As early as two generations ago, cooking in rural India was done in earthern ware, so Clay pot cooking is not unheard of. But I have never heard of cooking in an Amphora . Last reference with such shaped vessel is a stork serving dinner in it as a retaliation for being served food in a plate. I have made Eastern Mediterranean flatbread from this book.

I made popovers with the previous recipe in muffin pan. I had distributed the batter into 12 pockets. The batter must have been at a border amount, where the steam was enclosed within the popover on the sides but naked at the bottom. When I removed them, I stuffed them with grilled vegetables for lunch. No complaint of not being done. I much like this idea. Bakign for 35 minutes was enough insted of the 50 min for custard cups. While washing the pan, I was reminded of a game we used to play as kids.

I just read of Strozzapreti(strangled priest) in Urban Italian and now I hear of it on npr . Urban Italian book has an interesting story for amaretti, introduces us to ramps

Michal Haines book The Spice Kitchen has recipes that include spice mixes like Rempah from Indonesia, Mussaman from Thailand, Hawayji from Yemen, Chermoula from North Africa. That is some globe trotting for food. Nigella is a spice too. Olive oil wafers. What is a Madras Feijoa used to make chutney?

It is possible with rachel Allen's Favorite food at home . I like her Muffleta recipe too.

Emeril has a recipe for 'Cilantro Pesto' in Farm to fork . I have made cilantro with yogurt and I liked it. I buy this idea. Shirred eggs. Now I used to think that all my math teachers had good English. I have to form a new myth about chefs vocabulary. Opal Basil. Cheese salt. With so many salts, 'namak haraam' has to get more specific. Escarole salad. Gremolata. Pickled water melon. So with green beans. onions. okra. If you know tres leche- three kinds of milk, getr eady for the triple chocolate - unsweetened, semi sweet, bitter sweet. Arugula flan. I didnt know that flan could be savory. When I look at stuffed figs and stuffed artichokes, I wonder if the way to eat them is easy?

Meat seems to be present in many Iraqi dishes. I have not heard of cooking wheat with meat(Ash or Bormat Mosul, Hasreesah). (11.4.2011 - Hyderabadi haleem  is one such preparation. I have never had it. I hear that there are vegeterian versions of it too) Samoon, Iraqi Cookbook says is 'boat-shaped bread with two crispy button-shaped ends'. It reminded me of Georgian Khachapuri . Boiled sweetened turnip takes me to yesterday's conversation with a colleague about purple yam dessert. Baidh mashwee or baked eggs in tomatoes is like one of the dishes on npr . Eggs can be baked in mashed potato too. I saw a dish with bright red tomatoes and yellow of the eggs in a book on Istanbul. I do not like that combination in a curry. It might be agreeable in other preparations. Analysing egg combinations, how would Tamriyya haneeney (eggs with dates) be? Kubba, a shell made from rice flour, boiled rice, mashed potato or cracked wheat seems an interesting thing to stuff things with. P

I tried Fudgy Souffle cake with warm turtle sauce from 'Cooking Light Annual Recipes 2001'. I made them in custard cups, so decided to bake for 25 instead of 35 min. It was not enough time and we would missed the amazing puff that the cakes got with the next 10min baking. After we admired a little the show was off and they went back in. My home attempt of caramel was a flop. My roomate saved me in time with smuckers. And when I didnt like the raw pecans and then tasted the toasted pecans. There is no reason to have raw nuts. The inside was very soft. Great joy all in all.

I made this for my friends bday. The recipe was from womans day .

These were made from Betty Crockers Mix. I was very taken with the canned blueberries that came with the mix. The following picture reminds me of the Metal wire monkey mother of Harlow's experiment. 12.3.2009

So you should already know the sweet and breadrolls book if you have already read of the popovers. I have planned on making bread for a long time. A detour of popovers and finally I'm aqui. From the same book, I tried this Cuban bread and enjoyed making the slits in the bread. Like a surgeon. I still have to get the proofing right. The actual recipe reading takes place in real time. I was reading about the bread on the web and when I came across the lines about how it is different from a French bread in that it is left to rise after shaping the loaf, I was worried that my Cuban bread would lose its nationality. Turns out that I hadnt progressed that far into the recipe. The Best American travel writing 2008 Khubz al arabi

dough. I was showing my friend this picture of how a tartlet crust is made. Last night I dreamt of a tartlet crust with intricate design.

Macaroon. Macaron. Not the same thing. The first time I heard of macaroons was at a get together. Food talk seems bland and incomplete without a picture, hence the effort.

Tired from the day, I wanted to make a bread quickly. I picked Breads and Sweetrolls cookbook for this purpose. Its a thin book but it is all business. This is the firstbook where I saw a simplified sketch of a picture of different kind of breads, with only outline and numbers within, followed by a legend. I didnt believe the popover recipe that it requires only eggs, flour, milk and salt. I heard of them from a lady who works at the apartment office. Few minutes into the oven, they rose. The recipe called for 400F for 50 min. I was skeptical about it. The inside seems not so well done. since this is a harmless set of things to work with, I can experiment with muffin pans and starting with a higher temperature and reducing it over the next half to see if the inside cooks well. Fun experiment with no guilt involved.

I am planning a Mega Meal on saturday for my friends. I chose the following recipes. Beerakaya pesarapappu kootu Dondakaya Kobbari Vepudu Tomato Nuvvula Pachadi Beerakaya Kothimira Pachadi Kothimira Perugu Pachadi Tomato Perugu Pachadi Moong dal payasam Gaajar ka doodh Vankaya Pachi pulusu This is the wish list. Lets see how it goes. PS: 9/19 A visit to the grocery store, changed the course. I could not find Dondakaya. I should have looked for it in frozen, but that wouldnt do it for me. The night before some more recipes seem interesting. Given so many choices, it is quite an accomplishment to choose. You are hearing from a person who buys a like dress in all the colors available. that should be apparent from the above list of two pachadis, two perugu pachadis. Sense prevails. In the end I made Egg biryani and chose to make the remaining stuff on another day. I have liked the softness of moong dal as a child. It feels good to reproduce that taste. Its the melting golden dal. I have b

Its German chocolate cake time here. I was going to use Original german sweet chocolate recipe . I couldnt find non-non-fat plain buttermilk in safeway. I had to go with a recipe that would allow yogurt. This recipe after the good experience with chocolate cake from it, had me at my tails end. I was overwhelmed with the proportions. Mixing it was more than a handful. I made a sheet cake instead of a round cake. I have heard of it but didnt believe it that it is made in cookie sheets. I enjoyed reading baking book which had loads of pictures of creative baking techniques.