Food & Thoughts

Lavede efter Chad Robertsons opskrift, bare en halv portion - og det skal man passe på med, for fik puttet for meget salt i, og kæmpede så med at pille de (heldigvis!) store saltkrystaller ud igen, mens jeg vendte dejen. Brugte: Primært Gærda + 20 g. Rugpaul, cirka - 100 g. i alt. Begge flød fint. Halv/halv valset (Bornholms Valsemølle) og stenkværnet Skærtoft Skærtoft grov hvede Og så, ja... 17 g. salt. Fra sammenrør til formet ca. 5 timer. Kunne nok godt have hævet lidt mere inden shaping, men jeg skulle nå på vagt. Fik tre timer på køkkenbordet, inden den så røg på køl. Så ganske fin ud morgenen efter, kl 845, hvor den blev bagt af. Ovn opvarmet til 275, skruede ned til 250 + kraftig damp - men efter 2-3 minutter blev jeg en kylling, og skruede ned til 220. Derfor 20 min. i alt med kraftig damp, og så op på 250 i 5-6 minutter til farve. DOMMEN: Lidt tættere i krummen end de sidste par stykker, og skorpen lidt tynd. Jeg skal nok prøve at følge instruktionen - egentlig...

Walnut breads How many bread bibles is it legal for one woman to own? Considering that I am an avid baker, who takespride in baking most of the bread we consume in this wee household, I take it there's still a limit. Two of the ones I have are even NAMED The Bread Bible, but are by different authors. One book I have two editions of, because, well... I didn't realize they were the same. Yet, even so, I managed to acquire one more of those babies - Meyers Bageri . It's Danish, it's gorgeous and I strongly recommend it. Light rye bread Every time I buy a bread book (or even a regular cookbook) I feel like it's more or less the same recipes that are in there. Obviously, it doesn't stop me from buying them. But there's your everyday wheat-type bread, a couple sourdoughs, some dark bread and then they end with a couple of yeasted cakes. Of course, they're not exactly the same in all the books, but they're cut from the same fabric. Often, I just end up u...

Allow me to ease myself back into blogging mode (one needs to, every now and again, don't one?) I've actually been cooking quite a lot from my fellow blogging friends these last couple of months - they're not half bad at it, the food bloggers out there, I must admit. Here are some highly recommendable try-it-yourselves: Spring Slaw from Tea & Cookies Let's start with a beauty - I was this close to calling the round-up "The Ugly (but tasty!) Edition" this time, because - well, you'll soon learn why. Tea's spring slaw didn't quite fit into the ugly category, au contraire, it is both very spring-pretty and ladylike in it's colors. That it was also very tasty didn't hurt, either. We had it with potato salad and frikadeller (a Danish meatball I will have to tell you about at a later time) and I had it the next day for lunch as well. Very yummy, and you feel so wonderfully healthy eating all that cabbage and radish and whatnot :) Love Dip fro...

Bread books. I have, oh plenty. There's the old time favorite, Bread Book , by Linda Collister. She's also done one called Flavored Breads that I own. There are the Danish ones I adore - 'Nannas Brød og Kager' by Nanna Simonsen, and Camilla Plum's 'Brød'. Also, there's a Danish one by THE flour man, Jørn Ussing, Aurions Bagebog. Very back to the roots, that one. Then there's The Bread Bible , by Beth Hensperger and another Bread Bible , by Rose Levy Berenbaum (is that blasphemia? TWO bibles?) The tome, HomeBaking , by (some of my all time favorite cookbook authors) Jeffrey Alford and Naomi Duguid. Baking with Passion , by Dan Lepard also snuck itself in there. Not to mention all of the recipes for breads that are hiding in the back of "regular" cookbooks, and in magazines and on del.icio.us. So enough of the buying - even though I have both this , and this , and oh, don't forget this and this - and okay, there's this one and th...

Short and sweet today, I'm on the couch watching series with M :) What would a post-athon be without my trusted Dining with the Bloggers, or as in this case, Dining with Three Bloggers? Nothing, I say, so here you go: Whole Wheat Apple Muffins from Smitten Kitchen Deb's Whole Wheat Apple Muffins were a big hit at the ICU I spend a couple of days in (as a medical student, not a patient!) back in spring. Especially after I convinced the nurses they were practically healthy, what with the apples and whole wheat and oats on top (and addition I made) and what have you. They disappeared fast, even though someone else had brought in candy on the same day as well. That's one of Deb's recipes down - now I only have 81 bookmarked to go! Soba with Peanut Citrus Dressing from Orangette I think I have yet to do a Dinning with Three Bloggers that doesn't involve one of Molly's recipes - this one shall be no exception. Her soba noodles with peanut citrus sauce (actually, a...

As if it's not enough that we're notoriously bad at eating our vegetables in our household, we're also ridiculously negligent in the breakfast department. No vegetables, no breakfast, no cooking (obviously, since there's been no blogging, there couldn't have been cooking, could there?) - how we even manage to stay alive is anyones guess! I always make sure I get my (very large) glass of Earl Grey tea in the morning, M always gets his coffee, but the solids? Just. Not. Happening. There are tons and tons of excuses, but really, it's no use. Breakfast is good for you and you should eat it. And noone says it has to be the minute you get up, but sometime during the first 2 to three hours after you've risen I guess is appropriate. Often, M will get something from a bakery on his driving abouts at work (he's a realtor) and he's usually good at getting something healthy. But lordy, is it expensive! Especially if you want something that's edible and does...

Even though I've had this blog for 3½ years, there's a certain someone I haven't told you very much about. He's one of the most important persons in my life. So why not a word? I guess because the people that are there all the time are also the people you easily take for granted. Not because you want to, but because it's so easy to forget to appreciate the things we have when they're just there, when they become something natural and something that's just part of everyday life. And he is. Part of my everyday life. And boy am I glad he is. Let me tell you a little bit about M. I met him 8 years ago, at the place where we both worked at the time. We talked a couple times, and I guess I thought things went to slow. So after a night out on the town, I text messaged him. I forget exactly what I wrote, but it resulted in him calling me, while I had a toothbrush in my mouth. We planned to meet for coffee. And the rest, as they say, is history. This is the kind of ...

I did warn you - old(er) pictures and ideas would be coming up. Let's start Christmas off nicely, with a little DwB'ing... Homesick Texan's Refried Beans I really like that whole tex-mex food thing. I have no idea as to what is authentic or real or the right thing, but that's why I turn to Lisa, the Homesick Texan - she is my go-to person when it comes to anything tex-mex. Lisa cooks lovely looking food and tells tales of Texas and New York, and of food so nice-sounding, you can't help but want to cook it yourself. That's what happened to me with these refried beans - I'd been looking for a recipe for a while so I could add to my repertoire of Mexican dishes. Naturally, when this post went up, I bookmarked it and cooked it asap. It's easy and relatively quick to do, once you've cooked the beans. You even get to munch on bacon while you're finishing it up. I'm a simple person - there's not much more I ask for when it comes to cooking th...

... is merely a couple hours already gone, but how I liked it. Freshly baked bran muffins, a smearing of butter, a dollop of mirabelle jam. A huge mug of tea and me on the sofa. All very simple, but needed. A couple of hours all to myself. There's a whole lotta going on. Mostly in my head, but man, is it busy up there. I'm "working" (in quotation marks 'cause it's more a matter of looking over people's shoulders, really) the hospital again this semester, and it's not only taking up a lot of time - the time I usually spend blogging, cooking or thinking about blogging or cooking - it's also hi-jacked a huge part of my brain capacity. Because I have to keep re-thinking all the things I learned. And because all of a sudden, it seems there's only an extremely limited time left before... Before I'm done. Seriously. And that, my friends, I have no idea how to deal with. For some reason, I never saw it coming. So forgive, once again, the quietness...

I wrote this post a while ago - to be exact, on the 12th. of February 2007. It's taken me a while to make the bread and take the pictures to go along with it, but it is no less real or emotionel for me for it. I still think about J almost every night, when I go to bed and lie there and am a little thankful for all the things I got. This one's for him. My Mom lost her best friend this past Sunday. I lost my ex-stepdad. He died of cancer, having been sick for a little longer than a year. He was just short of 60. And I don't know why, because for the last couple of years, he was nowhere near a part of my life - but I'm sad. So, so sad. I'm sad, because its too damn early for anyone to die. I'm sad because I know, this coming Thursday (my birthday) there wont be a handwritten card with a little erantis in it, carefully plucked from his garden, wishing me Happy Birthday, from him. There'll be no more of me calling my Mom, and her telling me how she's having ...

At your service, it's Dining with the Bloggers, coming to you LIVE from Copenhagen! Today, we're going to visit Susan. You probably know her as Farmgirl of the appropriately named Farmgirl Fare . She used to be a hardcore city chick, but these days, she lives with her donkey, dogs, cats and a herd of sheep (and a husband, no less) in Missouri. Farmgirl Fare is a foodblog, and then some. The most adorable stories about life on the farm, hilarious exchanges between chickens, gorgeous photos of farmlife and loads, loads more. I know there's a farmgirl hiding somewhere inside me, and there's no better place to live it out fully than at Susan's. If you don't know her already, you better get to know her - she's worth every minute. The way Susan cooks is as local as it gets. Vegetables from the garden , beef from their own cattle - local and organic as far as possible. I know, it's probably a whole lotta darn hard work. But it also sounds fantastic. What I real...

I've decided to do Dining with the Bloggers whenever I've found something I have to tell you about, rather than every other Wednesday. And, ahem, because a dark, dark consciousness looms over me every Wednesday night when I haven't gotten of my sofa pried the medical books away from under my serious stare and done anything;-) So here we go - DwB, now on a sporadic schedule! But today, oh today have I got something good for you! One: there's way too little blue and purple food in the world. Two: A fantastic food blog. How the two comes together? Well, that's probably my fault. I have actually been to Texas. For a very, very short time, mostly just driving as fast as was allowed - we were on our way back to Florida on our roadtrip to meet up with a friend. But we did stop for dinner. At The Big Texan Steak Ranch . Probably not authentic at all - a tourist trap some might even say? - but they had huge steaks, corny interior and a table on a small stage in the middle ...

I learn so much from blogging. Like the word "procrastinate". I love that word. It's one of those words that lie really well in your mouth when you say it out loud. What I don't like about it is that it's not really a positive thing to do, you know? I just checked Wikipedia for the REAL explanation of the word - I wouldn't know how to translate it into Danish, but I certainly had the right vibe about it - and people, it ain't all rosy red. So let's set things straight - I'm not procrastinating because of the perfectionism-thing . I'm simply reading to many other blogs and am busy procrastinating with my studies to be able to do all these blog-post things. I digress (That's another word I've learned from blogging - see, blogging does make you wiser!) What I really wanted to do today, is tell you about this bread I made a couple of days ago. I've been trying out a couple of different potato-based loaves the last couple of months, an...

Well HELLO! The woman just won an Oscar! If that isn't reason to celebrate and do a little DwB with the person on the recieving end, I don't know what is! You know her - I know her - EVERYBODY knows her (and if for some odd, odd reason you don't, I'm not sure you're actually entitled to call yourself a foodblogger ;-)). Sam Breach of Becks & Posh and Food Blog S'cool fame not only busies herself with reviews of restaurants in San Francisco (or Las Vegas or England or wherever she may be at any given time) teaching us new things , promoting great purveyors, bay area bloggers and goodwill events - she also makes food. Real food, from scratch . Yes, siree. Not only that - she writes with an honesty and straightforwardness that I love. I may not be able to get the ingredients she mentions or go to the restaurants, but her writing makes reading about them plenty worth my browsing-minutes nonetheless. She makes lots , lots and lots of food ( this one had m...

Johnny & Denny turning towards the screen Johhny: Welcome, welcome everybody! Tonight e have one of the biggest games EVER on our hands! Denny: Thank you for joining us here in Baker's City, where tonight - people, I'm telling you, tonight - well, the results are bound to go over in history! Johhny: That's right Denny - none other than the game we've been asking, begging, pleading to see for the last couple of years - Denny: That is true - Johhny: The fight between our days biggest stars, isn't it, wouldn't you say? Denny: None other! It is game time! Johnny: But how's about a little background story for the new-comers to boxing, Denny? Denny: Sure, of course - and I'm sure noone will mind a lowdown on tonights stars! intro, flash across the screen, then... In the left corner: Mr. Manitoba - in the right, Herr Ølandshvede! voiceover, Johnny: In the left corner, we have Mr. Manitoba. A strong wheat, originally grown in the province of Manitoba, Canad...