Friday, December 1, 2017

CtBF ~ MPK: Celery Root Salad

My recent purchase of celery root was not as good as the one I bought early last month, and this time it is eaten raw in a salad.  Very simple: peel celery root, slice into slices (thickness/thinness to your liking) and cut into strips.  Toss them immediately (to prevent discoloration) into prepared mayo/yogurt with two types of mustard, salt, lemon juice ~ mix well to coat and stir in chopped parsley (coriander in my case).  Serve immediately or chilled; salad may be kept under refrigeration for up two days.  Some how, I think a squeeze or two of horseradish cream might improve the taste!
Celery root salad (pg 105)
Balance of celery root ~ soup time!
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.

Sunday, November 26, 2017

IHCC & CC#23: Herb-Roasted Fish

It was a post to coincide with Thanksgiving, but I am posting this on the last day!  Got a large piece of Sole fillet in the morning from the wet market!  Sunday being the only day of the week I visit the wet market for fresh produce.
I placed the salt and pepper seasoned fish (sole) fillet on top of sliced onions and lemon, top with a sprig of fresh young ginger shoot (from my container garden) instead of thyme (cos I had none, fresh that is), and green olives.  Did not use egg whites to seal the parcels but made tiny pleats!  Bake for 15 minutes, serve it hot!
Do visit I Heart Cooking Club and see what the others have made!
Herb-Roasted Fish ~ recipe from pgs 130-131
Ina Garten's 'make it ahead'
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

Friday, November 24, 2017

TheCakeSliceBakers: November 2017 ~ Panforte di Siena

I do believe I have the right texture of Panforte, rich and chewy!  Great with a cup of 'bitter Lotus tea' which is the green shoot found inside the Lotus seed ~ to offset the sweetness of the Panforte!
I followed the recipe about 90% true ~ I used almond flakes, pistachios, hazelnuts, mixed dried fruits of dried cranberries, and citrus peel; reduced 1 cup of sugar to 3/4 cup and increased 1/2 cup of clear honey to 2/3 cup.
Used 1 heaped tablespoon of mixed spices instead of 1/8 this and 1/4 that, but totally forgot about black pepper (which I think would be lovely) so my Panforte was lacking a bit of heat! 
below: OMG ~ horrors~ how to get the bowl and utensils clean?

 Panforte di Siena p.135
"World Class Cakes" by Roger Pizey
November is the last month we are baking from "World Class Cakes" by Roger Pizey, and first time ever in the history of TheCakeSliceBakers, in December we shall be revisiting the previous cake books and baking our own choices or favorites!  Excellent Idea, Admins!
Please scroll down to see all the beautiful cakes that were baked this month, and don't forget to check out our Facebook Page. Also, if you are interested in joining the #TheCakeSliceBakers, please send an email to Felice at thecakeslicebakers at gmail dot com, and she will send you all the information you need! We are a great bunch of bakers, happy to make new friends!

The Cake Slice Badge

We continue to bake from "World Class Cakes" by Roger Pizey! 
This month Cake Choices are...
  1. Mark Hix’s Oyster Ale Cake p.66
  2. Kouign Aman p.206
  3. Panforte di Siena p.135
  4. Chocolate Cinnamon Babka p.262
Visit our members to see what cake choice they baked up!