In between various visitors and outings (bits about Canterbury coming up soon) I’m still enjoying this tiny little kitchen. Well, enjoying the kitchen may be a stretch, but in between throwing around all the pots to find one lid that might fit, shuffling appliances to clear some counter space, and forgetting to remove the roasting pans and cookie sheets that are stored in the oven before I preheat it, I’m enjoying cooking and baking. Here’s a little rundown of some recent menu items (click on any image for a bigger one):
Nate’s Cappuccino Chiffon Cake; mentioned in this post, but here are some better pictures. Made from a recipe over at Smitten Kitchen (I’m really enjoying her cakes!) I made the Happy Birthday bunting by just writing with a regular old pen on some fabric scraps and threading them onto embroidery thread then using those bamboo kabab skewers as posts.
Wild Boar Tortellini from the Borough Market, mentioned earlier in this post, served simply with fresh grated Parmesan, olive oil, salt and pepper, and a salad. They were huge, and the flavor of the wild boar filling was wonderful–it contained whole rosemary leaves which complemented the meat beautifully.
Lighter-Than-Air Chocolate Cake, from this recipe also on Smitten Kitchen, baked for the occasion of my in-laws making their first ever trans-Atlantic journey, AND that they arrived on British Mothers’ Day. It required 12 eggs to be separated and whipped (ever wonder what a dozen egg whites beaten to stiff peaks looks like? and yes, that’s a giant salad bowl, not a proper mixing bowl) Then the yolks, some sugar and chocolate were beat separately and then all got folded together–no flour, butter, or rising agent! It’s SO YUMMY, melts in your mouth. The icing is just whipped cream, which I overwhipped (we almost had butter) and then I just shaved some chocolate with a vegetable peeler for the top.
Cinnamon Sugar Pull-Apart Bread—this recipe from Joy the Baker I made for breakfast just yesterday. While it was yummy and the peel-apart bit is really fun, the length of time to make it with various rises and baking make it tricky for breakfast–even with mixing it the night before, letting it rise, and getting up at 6am (not specifically for the bread, I should note, an infant still lives here), I still did not have it all ready until 9:30 for breakfast. Fortunately, the jet-lagged in-laws slept until 10 or so, so it was warm and ready to eat with coffee and some scrambled eggs. Technically it was my second breakfast since I had a bowl of cereal while it was rising for the second time:)
What’s been happening in your kitchen lately??