#cookery

[sgiandubh]

For very grumpy people: Baby the Dog's Thai Honey Glazed Wings

What are you usually cooking after a very long day of packing, sorting, cursing, procrastinating and sulking? Especially when you need to pull out something (relatively) quick and (extremely) comforting?

This evening, Baby the Dog and I whipped up a batch of our not so secret Thai Honey Glazed Wings. You'll find approximations of this very basic Asian recipe all over the Internet, and with a little more time (and fresh ginger) on my hands I would have certainly made Braised Coca-Cola Wings (Kele Jichi), one of the finest Chinese contributions to humanity. But, it is what it is and the reason these are named after Baby the Dog' is this pic. Taken when he was still a Godzilla Terminator Puppy, bribed with some Frosties to let me cook in peace:

For a 10 wings batch you will need:

4 Tablespoons/60 grams thick honey, 2 to 3 Tablespoons/30 to 45 grams Sriracha (mandatory), the juice of 1 lemon (can be replaced by a lime, which is what I always do), 4 Tablespoons/60 gr dark soy sauce, 1 Tablespoon/15 grams น้ำพริกเผา (naam priik pla) which is often translated as chili jam (but it's not really true) and which I always replace by sweet chili sauce (whatever brand does the trick). Optional: sesame seeds, to play it cool.

Preheat your oven at 200 C (approx 400 F/gas mark 6). If you feel fancy or are serving these to people, you can separate the flats and drumettes - it also tastes much better and is easier to maneuver.

In a bowl, add and mix all the ingredients for the marinade in the same order I wrote them down. Only mix with a wooden spoon, until you feel no resistance from the thick honey.

Add in and rub vigorously the wings, cover with saran wrap and leave be for at least 10 to 30 minutes. You can torture yourself and place them in the fridge overnight, but it does nothing for the final taste. So, nope. This is a very satisfying quick fix, let it remain so.

Line with parchment paper a 13x8 baking pan, add the wings one by one, bake for 20 to 25 minutes, until golden brown. Halfway through it, pour the rest of the marinade on the wings. Take out, pour all the reduced sauce still in the pan over it and mix (if necessary), sprinkle some sesame seeds on top and pretend it's takeaway. Let cool for five minutes (will it last? nope). Sinfully delicious hot or cold.

This is a very, very easy and effective ego fix for grumpy days. Mark me. You're welcome.

[u-mspcoll]

Researching Sephardic Cooking in the Janice Bluestein Longone Culinary Archive

The Jewish Manual...(1846) by Lady Judith Cohen Montefiore (Special Collections Janice Bluestein Longone Culinary Archive, Cookery 1846 Mo)

Enjoy this guest post by Nathalie Ross, Heid Fellow, on her research in the Janice Bluestein Longone Culinary Archive. Nathalie is a doctoral candidate in the History Department at the University of North Texas, specializing in Jewish Food Studies.

[amuseoffyre]

I love getting hold of translations of old cook books. I have a fab one from 13th century Syria which includes “my uncle’s recipe. It tastes very good” as an introduction to one of the dishes.

[cuppa-and-a-view]

Bento time!

I am a lunchbox fiend. I love lunchboxes, I love packing lunchboxes, I love watching videos about packing lunchboxes, I haunt eBay looking for lunchbox accessories. I just love them.

Today's feast: not-quite-sushi with carrot and sugar snap peas; cheesy omelette; sweet chilli sauce; cashews; grapes and blueberries; apricot yoghurt and fancy choc chip cookies.

This is my motherhood win. I suck at housework, I'm not very organised, but I make a MEAN packed lunch.

[frithams]

rainy day, hot chocolate, and a cure for everything but a broken heart

[imagineannemorgan]

Recent cooking. Zucchini and haloumi fritters with fetta yoghurt dipping sauce, pizza bases, margarita pizzas, terryaki chicken and rice bowl, mac and cheese, meatballs, pumpkin risotto and pumpkin and vegetable soup.

[justbusterkeaton]

Nothing But Pleasure 1940

Buster demonstrates how to make soup correctly

[thetrickster314]

For the Lolth of Cooking: A book of Underdark Cookery

From Leszar Rilynth the writer of "Eating Rocks and Liking it: A Guide to Goblin Cooking", "The Gourmet Grumbles: A Dwarf's Delightful Digestibles" and "Serenity in the Saucepans: Elven Elegance in Every Bite" comes "For The Lolth of Cooking: A Book of Underdark Cookery" Featuring 30 recipies fit for royalty. 

[sgiandubh]

On popular demand: my foolproof TCND (um nope, not really, just Flemish) ham, beer and mustard savory cake

Because @sop123456778 asked me today if I had, after all, another recipe to share, and before I'll get home to my real kitchen and my real crockery and my scrumptious Torta Caprese I do bake every single Christmas, here goes another domestic gem. This time, I thought a savory recipe will do nicely. And a seasonal one, much loved and immediately devoured in my home.

Variations are endless with this one and even rotisserie chicken can be nicely recycled this way. I chose the Flemish one, because you know, TCND, huh?

You will need: 3 eggs (at room temperature - always!), 3/4 cup (150 grams) flour, 1 sachet (2 ¼ teaspoons) dry yeast, 1/4 cup (50 ml) EVOO (extra virgin olive oil), 1/2 cup (100 ml) full fat milk, 1/4 cup (50 ml) blonde beer (I'd suggest Bud Light, not Miller), 1 cup (100 grams) grated Scottish Cheddar (the stronger, the better, if you want), 1 cup (150 grams) diced smoked ham/jambon/jamón cocido (not Iberico, Serrano, lomo, etc!). Finally, 1 Tablespoon wholegrain mustard -and on this point, I insist: not Colman's and certainly not the yellow American horror. This, if you can, would be perfect:

Preheat the oven at 350 Fahrenheit (180 Celsius).

In a big bowl, whisk the eggs together with the flour and the yeast. Il will cling to your whisk, but don't despair. Add the EVOO, pouring slowly and mixing non stop, then the milk (same way), then the beer (same). You should get a sort of thin, crepe dough consistency, which is perfect. Throw in the grated cheddar, then the ham, then the mustard, mixing well after each batch. Dust with a pinch of salt.

Pour into a rectangular loaf tin (three drops olive oil and then dusted with a bit of flour or a sling of parchment paper would make sure your cake won't stick). Add more grated cheddar on top and be brave and liberal with it. Cheese is life.

Bake for 45 minutes, or until golden brown and the proverbial toothpick in the center comes out completely clean. Transfer immediately on a wire, let cool completely, cut and eat and be merry.

It should look like this, more or less:

[countrybabbitt]

Olive and feta paella served in a roast pepper, with finely chopped garlic green salad

[u-mspcoll]

Much Depends on Dinner 2024 Showcase

In Winter 2024, students enrolled in Dr. Margot Finn's ALA 264 Much Depends on Dinner worked in groups to research and write captions for food history materials in the Special Collections Research Center's Janice Bluestein Longone Culinary Archive and in the collections of the William L. Clements Library.

These were featured on the Shapiro Library Screens in Bert's Study Lounge.

Katzen, Mollie & Mermelstein, Catherine B. (1977). The Moosewood cookbook : recipes from Moosewood Restaurant, Ithaca, New York. Berkeley, California: Ten Speed Press. In the Janice Bluestein Longone Culinary Archive.

“The most influential vegetarian cookbook of all time” – Wall Street Journal 

The Moosewood Cookbook consists of authentic vegetarian food and dessert recipes that incorporate various cultures. Seven founders created the first Moosewood cookbook in 1972 in response to the rise of vegetarianism during the 20th century. These recipes range from the Mushroom Moussaka to the Cardamom Coffee Cake – an Indian spice incorporated into the classic German coffee cake. These simple yet healthy recipes are cooked at the Moosewood restaurant in Ithaca, New York. Make sure you visit the restaurant on your next trip!

[Culinary Menu : Travel - Ships]. 1905-1997. In the Janice Bluestein Longone Culinary Archive.

This menu describes the luncheon served in the three-story first class “Grand Salon” dining room of the British R.M.S “Queen Mary” on Saturday, June 14, 1952, on their weekly trip between Cherbourg, France and New York, USA. Although the cruise ship was initially catered to the upper class before World War II, it eventually expanded to include the tourist classes as well. The menu on the ship changed daily and offered some of the fanciest dishes of the time. The “Queen Mary” is now permanently docked in Long Beach and serves as a floating museum and restaurant.

Read more!

[fiadhaisteach]

Mmmm mmm mmmm...

Made a sauce for the Solstice Duck, this year, using some of last year's canned blueberry compote, lemon juice, & Japanese BBQ sauce. It was soooo frickin' good that we saved the leftover. Just used it on a pork roast & ah... *chef kiss* mwuah!

Need to remember this combo.

[retrofuturistics]

One of my friends is allergic to pineapple but misses the taste. Where the new house is, there is an abundance of pineapple weed, so here is a little foraged treat for her. We are doing plastic free July (although we are a sustainable family) so are looking for ways to be creative when gifting.

[aeshnacyanea2000]

‘You done a book,’ said Granny. ‘Only cookery,’ said Nanny Ogg meekly, as one might plead a first offence.

Terry Pratchett - Maskerade

[screampotato]

I do so enjoy making onigiri (rice balls). These ones have teryaki hot dog filling and the rice is seasoned with toasted sesame seeds and salt.

They're made with risotto rice because (whisper it) any short grain rice will work. Usually I use pudding rice.

[toruandmidori]

Stay baked this winter with our range of funny, snarky aprons. 

Vintage, retro, cottage-y style aprons, with sarcastic, modern slogans. 

Great gifts for kitchen dwellers this Christmas!

Buy online now, links below: 

OUT MY F**CKING KITCHEN

THEY SEE ME ROLLIN’

STAY BAKED