Archive for home cooking

art brut

Posted in Kids, Travel with tags , , , , , on November 17, 2019 by xi'an

the Kouign-Amann experiment

Posted in Kids, pictures, Travel with tags , , , , , , , on June 10, 2019 by xi'an

Having found a recipe for Kouign-Amanns, these excessive cookies from Britanny that are essentially cooked salted butter!, I had a first try that ended up in disaster (including a deep cut on the remaining thumb) and a second try that went better as both food and body parts are concerned. (The name means cake of butter in Breton.)The underlying dough is pretty standard up to the moment it starts being profusedly buttered and layered, again and again, until it becomes sufficiently feuilleté to put in the oven. The buttery nature of the product, clearly visibly on the first picture, implies the cookies must be kept in containers like these muffin pans to preserve its shape and keep the boiling butter from  inundating the oven, two aspects I had not forecasted on the first attempt.The other if minor drawback of these cookies is that they do not keep well as they contain so much butter. Bringing enough calories input for an hearty breakfast (and reminding me of those I ate in Cambridge while last visiting Pierre).

soba, home made [jatp]

Posted in Kids, pictures, Travel with tags , , , , , , , on April 14, 2018 by xi'an

I found out most recently that it was conceivable to make one own’s soba noodles at home! (Soba means buckwheat.) And hence embarked on the adventure on two consecutive weekends (one batch of noodles each!). As I like very much these particular noodles, having trouble finding manufactured ones around (the last ones I bought had no buckwheat flour content and were made in Hungary…). The recipe is awfully simple, since it consists in making a dough out of buckwheat and wheat flours, flattening it out (and again), and cutting thin noodles from the resulting folds. In practice, it does not work so well, from the dough crumbling when getting very thin (as buckwheat does not have the same adherence as wheat, missing the gluten component), to the folds sticking with one another when preparing to cut four or eight layers at a time. So far the results are more tagliatelle like than soba, but still eatable as is (especially for lunch at the office) and giving me a challenge to try next new techniques (like using hot water when making the dough).

   

Can we have our Banana cake and eat it too?

Posted in Statistics with tags , , on February 10, 2018 by xi'an

Sunday, bloody Sunday [jatp]

Posted in Statistics with tags , , , , , on January 29, 2017 by xi'an