Nov 28, 2015 | From the kitchen of Rose
This is the terrific recipe I blogged about after visiting Toronto this past summer for the Parapan Olympics and enjoyed it for lunch at The Chef's House. Chef Oliver Li emailed the recipe and I have now tried it with both the fabulous MamaO's kimchi paste and their kimchi. The kimchi paste is faster and coats the rice more evenly but my first choice is the chopped kimchi as it adds a lovely crispness as well as flavor. This is now a permanent recipe in my repertoire.
from The Chef's House, Oliver Li CCC, Chef de Cuisine, Toronto
Serves: 2 to 3 for lunch, 4 to 6 as a side dish
Vegetable oil: 2 tablespoons
4 bacon strips/120 grams, cut cross-wise into 1/4 inch slices
1 medium onion, finely chopped
2 cloves garlic, minced
183 grams/1 cup chopped kimchi or 1 tablespoon kimchi paste
2 cups cooked the day before rice, I prefer basmati (100 grams/1/2 cup raw)
2 scallions, sliced thin on the diagonal
salt and pepper to taste
Over medium heat, heat 1 tablespoon of oil in a wok, preferably non-stick.
Add the bacon, onion, garlic, and a pinch of salt. Cook, stirring often, until the onion begins to soften and just begins to brown--about 5 minutes.
Turn the heat to high if using the chopped kimchi, add the second tablespoon of oil, and stir it for 2 to 3 minutes. If using the paste, leave the heat on medium and stir it in until combined.
Add the rice and cook for about 2 minutes, stirring. Then add the scallions and cook, stirring for 1 minute more.
Note: basmati is the only rice that when cooked grows longer and also increases by 4 times. With other varieties the usual increase is X3.
Nov 27, 2015 | From the kitchen of Rose
I use my Escali Limited Edition Rose Scale every day for both baking and cooking.
Escali Alimento Rose Limited Edition Digital Scale, 13-Pound/6kg
An accurate and speedy thermometer is a must. I rely on my Thermapen and the newest model is the best yet--you can set it down on the counter and it will turn off by itself (the timing can be programmed easily).
Nov 26, 2015 | From the kitchen of Rose
in Craftsy Classes
I'm delighted to share with you Crafty's best sale of the year. All classes, including my new Chocolate Baking Essentials (photo above), and my Heavenly Cookies, (both perfect for the upcoming holidays) are $19.99 or less.
Here's the link.
Nov 21, 2015 | From the kitchen of Rose
in Craftsy Classes
Early October Woody and I travelled to Denver, Colorado for my second Craftsy on-line baking class. It was an intense four days with a terrific team but I couldn't have done it without Woody, who knows my recipes backwards and forwards.
Here I'm pouring tempered chocolate into silicone molds to form small blocks for making chocolate curls.
Presenting the chocolate chocolate pecan tart.
After a 10 hour day of filming, we celebrated by having dinner with our Denver friend and Alpha Baker par excellence Jenn Knitty Baker who took all these photos.
Nov 20, 2015 | From the kitchen of Rose
My dearest friend, Diane Boate, who lives in San Francisco and writes for the on-line publication Eat, Drink, Films, has just written an utterly charming piece on my pecan pie. She also includes the recipe both for the pie and for the secret ingredient (Lyle's Golden Refiner's Syrup).
Nov 16, 2015 | From the kitchen of Rose
Chocolate Baking Essentials, a series of 7 detailed lessons on all types of chocolate, gives me a unique opportunity to demonstrate a wide variety of chocolate recipes, techniques, and information, and provides a great learning tool for you.
Here is a link to a preview of the class.
For the first few weeks I am pleased to be able to offer you a discount on the class. Here's the link.
And here are photos of two of the recipes--one showing how to make the ultimate flourless chocolate cake, and one showing how to use unsweetened chocolate to full advantage.
Note: Adding unsweetened ground chocolate to your favorite angel food cake is not only delicious but also a way to cut the inevitable sweetness. I love how this closeup shows the texture of the cake. The dip at the top was due to baking it at a mile high altitude (Craftsy classes are filmed in Denver, CO). We were all thrilled that Woody was able to pull off making this cake (dip or no dip the texture was impeccable).
Nov 14, 2015 | From the kitchen of Rose
in Book Review
I first met Annabel Langbein when we were attending the Gourmand World Cookbook Awards in Provence where we were nominated for our cookbooks. When she invited me to visit her home in south New Zealand, I was determined to plan a trip, and Elliott and I had the good fortune to do so just a few years later. I have visited many countries, but I found New Zealand to be the most beautiful of all with the most amazing vistas (Lord of the Rings was filmed there.)
Coincident to the name of Annabel's new book (her 22nd!) what stands out most in my memory were the muffins we enjoyed for breakfast. The color was so bright and sunny I asked Annabel if she added saffron. But no! It turns out the eggs were from her free range chickens. She explained that the yolks were so bright orange other visitors objected thinking there was something amiss.
The Free Range Cook Simple Pleasures is a companion book to Annabel's tv show of the same name. Some of the recipes have QR codes which when scanned with a smart phone will take the reader to a video of Annabel making the recipe. (You can also access the videos at annabel-langbein.com.)
The recipes in this book, from around the world, make me want to leap in and start cooking. I love Annabel's innovative ideas and combinations of flavor. Her lemon and candied ginger ice cream is a truly inspired flavor combination and best of all, it has a beautifully billowy and creamy texture without the need for an ice cream machine. Next up will be the Crispy Topped Cauliflower Cheese which is cooked in a cheddar cheese mustard sauce and topped with a Provençal crust of breadcrumbs, herbs and anchovies. I'm also eager to try her Ultimate Chocolate Brownie. She writes that her secret ingredient is dates and I can already imagine the deliciously chewy texture they will impart.
Annabel bakes and cooks by measure rather than by weight but she offers a conversion chart, on page 313, where she lists all-purpose flour as 150 grams per cup measured by "scooping" which we in the US call the dip and sweep method.
I was especially delighted when I received the book, as the stunning photos brought me back to the incredible beauty of New Zealand.
Annabel Langbein The Free Range Cook
Nov 08, 2015 | From the kitchen of Rose
I'm so thrilled to announce that Vicki Bagatti, one of the Alpha Bakers who has been baking her way through my baking books, came up with the splendid idea to start cooking her way through one of my savory books: Rose's Melting Pot. This book was published a few years after The Cake Bible, and features many of the recipes that I love to make for dinner and special occasions. The book is no longer in print but can be purchased on Amazon, Barnes and Noble and other booksites.
Vicki and her daughter Elle Marsh will be hosting the site and publishing their experiences including step by step photos, and those of other people who join the group. (The recipes will not be included on the postings.)
If you are interesting in joining the contact information is on the site.
Nov 07, 2015 | From the kitchen of Rose
In these 10 years:
I have posted 1,512 entries
Enjoyed 35,741 comments and questions
Made 4,581 responses (Woody has made over 1,500 in addition)
This blog has connected us with wonderful people from all over the world. It serves as an effective portal for groups of bakers baking their way through my books and giving links to step-by-step tutorials. I can't imagine a better way to share information!
Also Happy 1st Birthday to, The Baking Bible! October 28, 2014 was the pub date.
My second Craftsy on-line baking class will launch this month. Stay tuned for the official announcement.
Baking with love,
Rose & Woody
Nov 05, 2015 | From the kitchen of Rose
I'm thrilled that my new Craftsy on-line video class will be launching very soon and just in time for the holidays, and the subject is one very dear to my heart: Chocolate.
This class will include a series of 7 lessons, which will explore various ways of incorporating all types of chocolate into a wide range of baked desserts and decorative effects.
Click on this link and when you log in you will be registered automatically for the possibility to win my class for free.