When you find yourself going back into the kitchen to see if there are any crumbs left on the plate, you know you have a winning recipe; I think this is now my absolute favorite shortbread. Adding in some citric acid gives a seriously tangy punch to these buttery-rich bites. Note: I find that a […]
Lime, Rosewater, and Candied Ginger Shortbread, decorated with Pansies and Violas Read More »
Now that the roses are blooming, we can start making all the edible rose things. I used a bit of rose extract, lemon extract, and lemon oil in these lollipops, then sprinkled in dried rose petals and luster dust. Fit for a princess. Now, I really don’t know how you’re supposed to work fast enough
Now that Roses are Blooming Read More »
More playing with sugar syrup. Now I have to make a cake so I can use some of this to decorate it. Apparently sugar art doesn’t keep very long, tending to melt (you can store it in an airtight container with desiccant to help it last a little while longer, but still), but maybe I
Playing with Sugar Syrup Read More »
I had some sugar syrup left, so I thought I would try to do sugar art for the first time. I’m here to tell you, it’s not as simple as they make it look on GBBO! I’m honestly not sure how you’re supposed to get the sugar traceries out of the bowls without breaking them. The
Harvested pansies and violas today after doing the morning’s hour of weeding. We’re getting to the end of the season for them, though they’ll come back in the coolness of fall, so if you pull them out of planters to do summer annuals, do stick them in the ground somewhere if you can. Now is
An Ode to the Pansy Read More »
Hey, folks. You’re all cordially invited to this event. Cooking Kale Sambol : Online Event Thursday, June 11, 2020 7:30 pm – 8:30 pm Travel to a distant, delicious land: Sri Lanka! Waves of immigration from China, England, the Netherlands, and Portugal influenced the unique island cuisine of Sri Lanka. Professor and author Mary Anne
Cooking Kale Sambol: Online Event Read More »
Roti or love cake?? Hey, bakers. So at Serendib Kitchen, we’re planning on two things coming up soon: – a baking video created as a sort of joint demonstration / interview with Pooja Makhijani (probably no audience / participants for this one) – a bake-a-long (up to 20 participants who sign up in advance, get the recipe
Roti or Love Cake? Read More »
Hope everyone reading had a quiet night. I was grieved to read of a death at the North Riverside mall yesterday; I hope we can swiftly move forward towards justice without further bloodshed. It’s the last week of school here; I woke up before Anand for a change, and decided to exert myself a bit
Hoping for a Quiet Night Read More »
So, if you remember, I made some badly-overcooked cod. I can’t stand throwing out food, but I also hate eating bad food. I was hoping I could figure out a way to make it vaguely palatable, so I went looking, and it seemed like the uses for overcooked cod mostly fell into one of these
So, if You Remember Read More »
So, this was kind of a disaster, trying to make Sri Lankan marinated cod, baked in banana leaves, because the fish itself did not cook well. But the overall *process* was okay, I think, so I’m documenting. I started with some onions, ginger, garlic, finger hot chilies, pureed them in the food processor, added lime
Kind of a Disaster Read More »
