dough to bread to table to tummy

Last week I attended a class at an awesome cooking store in St. Paul, Cooks of Crocus Hill. If you've never been and are local you must. You really CAN enjoy your time in the kitchen. {smile}

The class was with Zoe Francois, author of Healthy Bread in Five Minutes a Day and Artisan Bread in Five Minutes. My sister gave me the Healthy Bread book for Christmas so when I learned Zoe was offering a class there was no hesitation in signing up. She was so sweet and really funny! The bread she made was scrumptious. Of course they send around samples and a couple of times I caught myself thinking "would anyone notice if I take more than one piece" I was compliant and passed the platter to my right. The next day I was mixing up a batch of the master recipe. I can't wait to try out more recipes. What I love about these books is that you really can't screw it up. If I can make bread so can you.

These pics below were from my phone. I forgot to bring my camera. I was noticing during the class one of the participants kept taking lots of pictures. I thought to myself she either is a scrapper or a blogger. The latter was true. Her site is CityFarmGirl. Ambitious gal!

Check out their website Artisan Bread in Five

Ebelskiver ...ever heard of them?

My sister who loves to cook calls me this morning to tell me I have to come over and get some Ebelskivers.

What? Evil what?

Ebelskivers. They are like fried doughnuts and I've sprinkled cinnamon and sugar on them. You have to come get some because otherwise I'll eat them all.

Oh my...they were delicious! But could be very evil if you're like us who can't just enjoy one (or two, or three...)

You need a special pan for them. It's Danish. A puffy pankcake that you can fill with jam, fruit, cheese, chocolate, Nutella, etc. But just rolled in cinnamon and sugar were scrumptious.

I'm looking forward to this upcoming weekend. Any of you planning to attend the Knit-Out at the MOA? Saturday and Sunday. I'm not sure what day I'll be there. Last year I met the super talented Kristin Nicholas and saw super sweet Susan B Anderson. (I always slip and call her Susan B Anthony!) If you plan to be there, let me know. It would be fun to meet the readers of this blog!!

I also wanted to mention this contest. Go here to enter to win an online shopping spree from Interweave.

Have a great rest of the weekend.

Annie

What's cookin?

A knitted FO ready to serve up something good to eat. This is the oven mitt by Noni Designs. This will be a great gift giving item. I made the medium size and though you can't tell by the picture it really fits a child's hand. But then I did forget about it when it was in the washer doing its felting magic, oops. I will try again but instead I'll create the large size and see what I get.

Speaking of something good to eat here is a very refreshing, cold treat to have on a hot summer day. I made this the other day using the fresh picked strawberries I had leftover from making jam. The recipe is from a friends' family cookbook. (Hi Laura :)

7Up Strawberry Frozen Fruitcups

6 oz. can orange juice concentrate
6 oz. can lemonade concentrate
3 bananas, diced
2 C strawberries, sliced
1 C sugar
13 1/2 oz. can crushed pineapple, undrained
16 oz. 7Up

Combine and pour into fruit cups or small paper cups. Freeze.

Enjoy!

They've got a kick...

but they're really tasty! Here is a recipe I made for my little guy's third birthday party (I doubled the recipe). My sister had made this before and cut back on the spices but now we both agree that they are de-lish just as the recipe states. Here is the original recipe online but we cooked it differently so here's our take:

Pulled Pork Sandwiches
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeno pepper, seeded and chopped
1 tsp of Chipotle Chile Powder (Schillings brand makes one)
1 Tbsp tomato paste
2 Tbsp Dijon mustard
¾ C distilled white vinegar
1 bay leaf
1 tsp paprika
1/3 C ketchup
2 tsp Worcestershire sauce
¼ C light brown sugar
3 lbs pork shoulder


1. Puree all of the sauce ingredients (except the bay leaf) in blender until smooth
2. Put sauce, bay leaf, and pork into a large pot (Le Creuset) and add 1 quart water.
3. Place in oven covered, 300 degrees for 3-5 hours or until the meat pulls easily.
4. Take meat out of sauce and place pot on stovetop on med. to med. high heat and reduce the sauce by two thirds (about 45 min)
5. Add the pork back to the sauce.
6. Serve hot on buns topped with coleslaw.