rawia, in arabic, means storyteller, and that's what she is, rawia bishara. she tells stories of her life's journey, culture and family through her cooking. she was born into a food-loving palestinian-arab family in nazareth in the southern gallilee. after moving to new york she opened her restaurant tanoreen to honor her family's cooking as well as the rich middle eastern gastronomic culture. available via amazon and via tanoreen
Friday, October 24, 2014
let's make quince liqueur and dulce de membrillo, delicious served with manchego cheese
images: john dummer. recipes: leonoor ottink
dulce the memebrillo:
remove the fur you sometimes find from the skin and cut the quinces roughly into pieces, there is no need to peel and core them be careful, they are very hard!
how ever, if you want to make the liqueur as well you do need to peel and core the quinces, set apart with1 quince.
put them in a large saucepan with the lid on and let them simmer until really soft. depending on the quinces this can take 30 minutes till 3 hours! the color will turn deep pink.
let them cool down and pass them through a stirring sieve, or use a regular sieve and the back of a wooden spoon.
weigh the purée, put it back in a heavy bottomed pan and add the same amount of sugar.
bring to the boil again, stir until the sugar is dissolved and let it simmer, under frequently stirring, until the mixture is very thick and comes away from the bottom of the pan. this will take round and about 60-90 minutes, by then the color will have darkened into a deep dark orange.
pour the quince paste into a tray or baking dish, lined with baking parchment and let it cool completely.
cut into pieces and store by wrapping into foil or cling film and keeping in the refrigerator, it keeps for al least one year.
to serve, cut into squares or wedges and present with manchego cheese
cut the remaining quince into small pieces. place in a glass jar together with the left over core and peel of the membrillo. add 200 g sugar and fill the jar with 'alcool a fruit' or other unflavoured alcohol of 40%. set apart for 6 weeks, after that strain, discard the quince and pour into a bottle.
Thursday, October 23, 2014
quince & their scent
since i have a quince tree in my yard, i have bowls and baskets of quinces everywhere in my house, waiting to be turned into dulce de membrillo, roast quince with whipped cream, quince jam or quince liqoir, meanwhile spreading their scent through the house, a delicate, honey-sweet scent with a citrus note, a bit of pineapple and a touch of exotic spiciness. image: dietlind wolf via taverne agency. posted by leonoor
Wednesday, October 22, 2014
Tuesday, October 21, 2014
Saturday, October 18, 2014
Friday, October 17, 2014
let's make an antipasto and a simple tagliatelle with mushrooms
image: michael marquand, recipes leonoor ottink
for the antipasto:
slice a few fresh fungi porcini very thinly, spread them in one layer on plate, sprinkle with salt & pepper, add a few drops of lemon juice and drizzle with plenty of good olive oil. leave it for 30 minutes, finish with shavings of parmigiano a,
for the pasta:
heat a little olive oil in a frying pan and fry mushrooms until they release their juice, stir regularly. lower the heat, add a thinly sliced garlic clove and let it simmer until the mushrooms are nicely browned. sprinkle with salt & pepper. cook 300g ,preferabley fresh, tagliatelle until al dente, save some of the cooking water. add the tagliatelle to the mushrooms with a splash of the cooking water, sprinkle with good olive oil and stir in a handful of chopped flatleaf parsley. serve with freshly grated parmigiano.
Thursday, October 16, 2014
oooh yes, mushrooms
can you imagine finding such a mushroom? even in a store i would be stunned. i'm not much of a mushroom picker myself, i simply don't have enough knowledge to be sure to pick the right ones, and although i've been planning on following a course or a workshop for ages, up until now i've never found the time to actually do it. luckily i can find any mushroom i want at my local farmer's market. images: mikkel vang.
Wednesday, October 15, 2014
since from now on we're going back inside the house, we better enjoy it
mountain modern, a visual sourcebook of 25 modern interiors, organised into 3 sections, cabin, chalet and villa, in a range of mountain settings features photographs by richard powers and text by dominic bradbury. from the highlands of scotland to the breathtaking summits of the alps and the craggy, adrenaline-fuelled rocky mountains, this book is a journey to the most stunning homes of our planet.
Tuesday, October 14, 2014
la coiffeuse fanfan, a dressing table by violaine d'harcourt , image: victoire le tarnec. i'm planning to make a card board wall like this in my house, found on flickr. i'm in france at the moment, enjoying the fall forest colors & thrift store shopping, i'm hoping to find a cocotte like this for a sweet price, this one is by staub available via merci in paris
Saturday, October 11, 2014
Friday, October 10, 2014
baking with nuts
for the cake:
150 g butter, softened
3/4 cup/165g brown sugar
1 free range egg
1 free range egg yolk
1 cup/150 g all purpose flour, sifted
1 tsp baking powder
1 tbsp instant coffee
1 tsp hot water
1/4 cup/60ml milk
for the toffee nuts:
1 cup/220 g caster (superfine) sugar
20 g butter
1/2 cup/125 ml pouring cream
1 cup/100g mixed nuts, such as almonds, walnuts and pecans
preheat the oven to 160 ºc/ 320 f.
place butter and brown sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.
add egg and egg yolk and beat well.
add flour and baking powder and beat until combined.
place coffee and hot water in a bowl and stir.
add coffee mixture and milk to the butter mixture and fold through.
spoon mixture into a lightly greased 18 cm round tin, lined with non-sticking baking paper.
bake for 1 hour or until cooked when tested with a skewer.
invert onto a plate and set aside.
to make the coffee nuts, place caster sugar and water in a small saucepan over medium heat.
stir to dissolve the sugar, bring to a boil and cook for 8-10 minutes until dark golden.
use a wet brush to brush down the sides of the saucepan while making the toffee to prevent crystallization.
remove from the heat and carefully add butter and cream, stir to combine.
add the nuts and stir, then immediately spoon over the cake and serve.
Thursday, October 9, 2014
Wednesday, October 8, 2014
Tuesday, October 7, 2014
Friday, October 3, 2014
Thursday, October 2, 2014
Wednesday, October 1, 2014
Tuesday, September 30, 2014
Monday, September 29, 2014
beautiful vintage ceramic plates by caroline slotte, from the series unidentified. visit her site here, there's so much more of her work to admire. and what about these gorgeous designed cans of tempt cider a danish brand, designed by ddb denmark, found on thedieline. altough i have serious doubts about apple cider flavoured with strawberry & lime, i'm certainly planning on tasting it, if only for the cans. available on line here