flour tagged posts

In this blog I don't usually make deserts. But when we do, they are amazing. Today I chose to make a simple cookie with big character. Cookies are not just a baked good that we eat. Making cookies is just a part of the process that makes a house a home. The moment the air is filled with the amazing aroma of the baked goods that is based on butter herbs and spices it becomes so much more homey, familiar and inviting. In this attempt I am making a somewhat odd, but familiar combination. I am inspired from the spring that finally decided to dawn up on us after a long and cold winter. I blend the aroma of spring herbs like rosemary, lavender and lemon to a cookie that has a mould texture and crumbly appearance.

Today the 13th day of October it is my mom’s name day. It is a typical Greek traditional celebration to celebrate the day of the saint or martyr that you are named after. So today it is my mom’s day and we are celebrating by making the best pizza ever. It is all that my mom’s cooking is all about simple ingredients, simple flavors that they highlight and accentuates the taste of simple ingredients, like feta and tomato. And this is the bottom line of the greek cuisine: simple ingredients brought together in a simple manner. So this sort of pizza is just that. And I call it sort of pizza, because it does not share anything of the typical pizza characteristics, sauce, melted cheese, thin crust. It is on the contrary puffy, with just tomato and feta a non melting cheese. I am making two version the original and still king, my mom’s and mine a more gourmet take on it. So let’s get started.

Strawberry Shortcakes (Desserts | American)

A few weeks ago, I was watching the modern god of cookery, Alton Brown and he gave me the idea of making a savory muffin. I tried his recipe and although it was great, I was thinking I could twist it around to make it a bit more to my taste. So this is a recipe that does not have much of an intro, just the ingredients and the execution.

Blueberry season around the corner and here in Florida the local farms have started the pick-your-own extravaganza. And as an adopted floridian I could help but jump in the train and do some picking on my own. Interesting fruit the blueberry. We call it blueberry where it is actually purple. It is one of the fine contributions to the new world to the americas.

As promised long time ago when I had the post about the slice of heaven, I will visit Sophie and brink you the recipe. Sophie is such a lovely person, that is no wonder why she so much loved in the office by everyone. She gave me this awesome pie a few weeks ago, as a thank you to my small contribution to her cause. Please read the details here. I asked her to let me know when she is making it, so I can visit and take pictures of recipe. She did two weeks ago, but I know find time to post the recipe...The most important part of the recipe is the dough that is the Hamentaschen Dough. A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, pluralized with -en or -n) is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. It is eaten during the Jewish holiday of Purim. They are made with many different flavors, including prunes, nut, poppy, date, apricot, fruit preserves, chocolate, or even caramel or cheese. Hamantashen are traditionally made by rolling the dough thin, cutting it into circles (of various sizes), placing filling in the center, and folding in three sides. The dough may be a cookie dough with orange juice added, citrus zest added, or a yeast dough.

The coffeeshop right next to my work has a very tasty treat. It is called the mudslide cookie, and it is the fusion of chocolate with chocolate in a chocolate envelope. What I am saying is that that particular cookie, has so much chocolate that really gives you the idea of the mud. The bad thing is that it is a very popular treat, and it is gone probably by 10:00, the time I usually show up for coffee. So I was wondering how can I make them.

Staying tuned to the same frequency as the previous post, I will have a second summer dish, that I love. It is a simple humble summer dish that can be eaten warm, but I prefere it room temperature. It is a cauliflower casserole… Just that. Cauliflower and a simple sauce, one of the four mother sauces, baked in the oven. I got this idea from Ece a friend of mine that she made a similar version a few years back. The homeyness of that food will never be forgotten. But since we are having the first entry ever for the cauliflower as it is custom to this blog, we will start with a small history of the cauliflower, a distant cousin of the broccoli and cabbage.

Cau...

It ‘s been months since my last post, and even longer since I posted a recipe. I feel I should be back to posting what I like the most. I recently found a new inspiration that pushes me to discover new frontiers in food and in taste and flavor. The following dish, is one of my favorites. Simple but elaborate, elegant but humble, sweet sour and salty. It is the food that reminds me of fall, somewhere around October, when the trees are shedding their leafs, the sky becomes gloomy and the breeze is a little colder. I would not have much to say about the history of the dish or the ingredients. Just a few words about the butternut squash. Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin or sweet potato. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club.