That's right, all. I know it's been a while since I posted. It might be because I am without computer or camera in the pacific northwest!
With that in mind, I have changes that are going to be coming to the test nest. First of all, we will have a new contributor. Second, we will have another new contributer. And they are none other than my two loving sisters Erin and Laura. They are excited to join the blog and contribute in their areas of expertise, however they see fit.
So, you may see some changes around here, and that's fine with me. Hopefully we will see more posts more often and, in the words of my hero, Ina Garten, "How bad could that be?"
Tuesday, December 28, 2010
Monday, December 13, 2010
An easy soup that lets me use my...
IMMERSION BLENDER!!
Yes. I asked for an immersion blender for Christmas when I was in high school. And guess what? I got one. Still have it. That tells you a little something about quality, I believe.
Anywho, my grandma sent me this recipe for butternut squash soup. She said it was good so I decided to give it a whirl ("I'll give it a whirl." Name that holiday movie!).
Yes. I asked for an immersion blender for Christmas when I was in high school. And guess what? I got one. Still have it. That tells you a little something about quality, I believe.
Anywho, my grandma sent me this recipe for butternut squash soup. She said it was good so I decided to give it a whirl ("I'll give it a whirl." Name that holiday movie!).
Butternut Squash Soup recipe:
1 squash about 3 lbs
3 slender or 1 1/2 large leeks, white parts only, cut in 1 inch pieces
3 cups whole milk
3 cups water
salt and pepper
nutmeg
Optional garnish
1 tart apple, peeled, cut into tiny dice
about 1/3 cup chopped toasted hazelnuts or walnuts
about 1/2 cup creme fraiche or heavy cream
Cut squash into chunks. Add leeks, milk, and water; salt generously and bring to a boil. Simmer til the squash is soft enough to mash. Puree the soup til very smooth. Season to taste with salt, pepper and nutmeg. Spoon the soup over the apples and nuts.
I decided to use 1% milk instead of whole milk and it worked fine. I'm sure whole milk would make it a lot creamier, though.
Here are some photos of the process:
I decided to go for the tart apples for a garnish. They added an excellent flavor and crunch to the soup that I needed. This soup was surprisingly satisfying and I'm sure with the changes I made--pretty good for you.
Speaking of healthy--I have a great rice salad that I'll be sharing soon!
Friday, December 3, 2010
A small slice of the big apple.
Let's face it. It's been a while since I've posted. It's only because it has been an extremely busy fall for us. Like you, I'm sure. But my Thanksgiving break went slowly enough to encourage my mother and I to try something I've never tried before.
That's right, bagels.
Now, bagels aren't something you typically think of as a "home-baked" item. They're more of your "run to the coffee shop for a quick breakfast" thing. And boy, are they delicious. Shout out to the absolutely delicious Lincoln bagel shop, Bagels and Joe. Great name, I know.
(Wow. A cop chase is happening outside our apartment right now and it is hot!)
Anyway, my mom was watching Baking with Julia (the show from Julia Child's later years where she had guest chefs come on the show and show us how to make things) and caught an episode where they made bagels. Needless to say, she was inspired and it didn't take much to inspire me to.
Thus, we began our adventure.
That's right, bagels.
Now, bagels aren't something you typically think of as a "home-baked" item. They're more of your "run to the coffee shop for a quick breakfast" thing. And boy, are they delicious. Shout out to the absolutely delicious Lincoln bagel shop, Bagels and Joe. Great name, I know.
(Wow. A cop chase is happening outside our apartment right now and it is hot!)
Anyway, my mom was watching Baking with Julia (the show from Julia Child's later years where she had guest chefs come on the show and show us how to make things) and caught an episode where they made bagels. Needless to say, she was inspired and it didn't take much to inspire me to.
Thus, we began our adventure.
Some of the more important parts of the process--activating yeast and butter! |
Bread flour and the eternal classic, Baking with Julia. At least I think that's what it's called. Mom, help me out here! |
Butter and water |
Adding some salt. Actually, a lot of salt. |
Mixing in the yeast and some flour |
It's starting to take more elbow grease! |
I gave up and we used the mixer. |
Let is rise... |
Then it will look like this! |
Then you punch it and put it in the fridge for 4 hours. Yes, four. This process took all day. |
Get the board ready. Or what's left of it, anyway. |
Stupid dough. |
This part is fun. This is where you make the chunks of dough into perfect rounds. |
Then you form rings. p.s. the embroidery on that towel was done by yours truly. |
Ringy dingy. |
Then you boil them for about 4 minutes! Weird! |
Boiling. |
More boiling. |
Adding an egg wash |
Adding some toppings--in this case, poppy seeds, sesame seeds, and parmesan cheese. Yum! |
Nice! |
Making more rings. p.s. This is why none of you should come home with me for Thanksgiving. I wear my clothes from high school. Not. Pretty. |
This was the best part--an herbed vegetable cream cheese spread. It was an experiment that worked out very well! Thank you to my idol Ina Garten. |
This is what was going on with the rest of the bums in the house while Mother and I were slaving over a hot oven. |
Finished product (these were not as good looking as the second batch). |
Serious bakers. |
First test-Max. Did he like it? Indeed. Well, that's all, folks. Bagels 101. They were good, but I might have to forget how long they took before making them again. |
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Tuesday, December 28, 2010
On Hiatus
That's right, all. I know it's been a while since I posted. It might be because I am without computer or camera in the pacific northwest!
With that in mind, I have changes that are going to be coming to the test nest. First of all, we will have a new contributor. Second, we will have another new contributer. And they are none other than my two loving sisters Erin and Laura. They are excited to join the blog and contribute in their areas of expertise, however they see fit.
So, you may see some changes around here, and that's fine with me. Hopefully we will see more posts more often and, in the words of my hero, Ina Garten, "How bad could that be?"
With that in mind, I have changes that are going to be coming to the test nest. First of all, we will have a new contributor. Second, we will have another new contributer. And they are none other than my two loving sisters Erin and Laura. They are excited to join the blog and contribute in their areas of expertise, however they see fit.
So, you may see some changes around here, and that's fine with me. Hopefully we will see more posts more often and, in the words of my hero, Ina Garten, "How bad could that be?"
Monday, December 13, 2010
An easy soup that lets me use my...
IMMERSION BLENDER!!
Yes. I asked for an immersion blender for Christmas when I was in high school. And guess what? I got one. Still have it. That tells you a little something about quality, I believe.
Anywho, my grandma sent me this recipe for butternut squash soup. She said it was good so I decided to give it a whirl ("I'll give it a whirl." Name that holiday movie!).
Yes. I asked for an immersion blender for Christmas when I was in high school. And guess what? I got one. Still have it. That tells you a little something about quality, I believe.
Anywho, my grandma sent me this recipe for butternut squash soup. She said it was good so I decided to give it a whirl ("I'll give it a whirl." Name that holiday movie!).
Butternut Squash Soup recipe:
1 squash about 3 lbs
3 slender or 1 1/2 large leeks, white parts only, cut in 1 inch pieces
3 cups whole milk
3 cups water
salt and pepper
nutmeg
Optional garnish
1 tart apple, peeled, cut into tiny dice
about 1/3 cup chopped toasted hazelnuts or walnuts
about 1/2 cup creme fraiche or heavy cream
Cut squash into chunks. Add leeks, milk, and water; salt generously and bring to a boil. Simmer til the squash is soft enough to mash. Puree the soup til very smooth. Season to taste with salt, pepper and nutmeg. Spoon the soup over the apples and nuts.
I decided to use 1% milk instead of whole milk and it worked fine. I'm sure whole milk would make it a lot creamier, though.
Here are some photos of the process:
I decided to go for the tart apples for a garnish. They added an excellent flavor and crunch to the soup that I needed. This soup was surprisingly satisfying and I'm sure with the changes I made--pretty good for you.
Speaking of healthy--I have a great rice salad that I'll be sharing soon!
Friday, December 3, 2010
A small slice of the big apple.
Let's face it. It's been a while since I've posted. It's only because it has been an extremely busy fall for us. Like you, I'm sure. But my Thanksgiving break went slowly enough to encourage my mother and I to try something I've never tried before.
That's right, bagels.
Now, bagels aren't something you typically think of as a "home-baked" item. They're more of your "run to the coffee shop for a quick breakfast" thing. And boy, are they delicious. Shout out to the absolutely delicious Lincoln bagel shop, Bagels and Joe. Great name, I know.
(Wow. A cop chase is happening outside our apartment right now and it is hot!)
Anyway, my mom was watching Baking with Julia (the show from Julia Child's later years where she had guest chefs come on the show and show us how to make things) and caught an episode where they made bagels. Needless to say, she was inspired and it didn't take much to inspire me to.
Thus, we began our adventure.
That's right, bagels.
Now, bagels aren't something you typically think of as a "home-baked" item. They're more of your "run to the coffee shop for a quick breakfast" thing. And boy, are they delicious. Shout out to the absolutely delicious Lincoln bagel shop, Bagels and Joe. Great name, I know.
(Wow. A cop chase is happening outside our apartment right now and it is hot!)
Anyway, my mom was watching Baking with Julia (the show from Julia Child's later years where she had guest chefs come on the show and show us how to make things) and caught an episode where they made bagels. Needless to say, she was inspired and it didn't take much to inspire me to.
Thus, we began our adventure.
Some of the more important parts of the process--activating yeast and butter! |
Bread flour and the eternal classic, Baking with Julia. At least I think that's what it's called. Mom, help me out here! |
Butter and water |
Adding some salt. Actually, a lot of salt. |
Mixing in the yeast and some flour |
It's starting to take more elbow grease! |
I gave up and we used the mixer. |
Let is rise... |
Then it will look like this! |
Then you punch it and put it in the fridge for 4 hours. Yes, four. This process took all day. |
Get the board ready. Or what's left of it, anyway. |
Stupid dough. |
This part is fun. This is where you make the chunks of dough into perfect rounds. |
Then you form rings. p.s. the embroidery on that towel was done by yours truly. |
Ringy dingy. |
Then you boil them for about 4 minutes! Weird! |
Boiling. |
More boiling. |
Adding an egg wash |
Adding some toppings--in this case, poppy seeds, sesame seeds, and parmesan cheese. Yum! |
Nice! |
Making more rings. p.s. This is why none of you should come home with me for Thanksgiving. I wear my clothes from high school. Not. Pretty. |
This was the best part--an herbed vegetable cream cheese spread. It was an experiment that worked out very well! Thank you to my idol Ina Garten. |
This is what was going on with the rest of the bums in the house while Mother and I were slaving over a hot oven. |
Finished product (these were not as good looking as the second batch). |
Serious bakers. |
First test-Max. Did he like it? Indeed. Well, that's all, folks. Bagels 101. They were good, but I might have to forget how long they took before making them again. |
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