the cuban table, a celebration of food, flavours and history
this book, by award-winning photographer ellen silverman and cuban-american food writer anna sofia pelaez, is more than a cookbook, it's a celebration of cuban cooking, culture and cuisine. with stunning photographs and over 110 deliciously authentic recipes this book invites you into one of the caribbean's most interesting and vibrant cuisines. posted by nathalie and leonoor
vintage ceramic bowls from france, i was there last week, thriftstore shopping and enjoying the last days of warmth and sun before fall and winter comes. via justina blakeney. knitted fish by kate jenkins, a british artist who began crocheting in 2003, but before that she used to work as a knitting consultant for designers like missoni and marc jacobs. take a look at her work here, she 'knits' and 'crochetes' practically everything edible, it's amazing.
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
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.
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
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.
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.
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.
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 bystaub available via merci in paris