Braised pork spare ribs with black bean and
garlic sauce

post from Pinoy Cook: Home cooking rocks! on 06 October 2009 09:10:00 PM. © Pinoy Cook: Home cooking rocks!

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Re Angel: A Thai dating sim ca

post from Oishii Oishii on 06 October 2009 08:28:46 PM. © Oishii Oishii

Re Angel: A Thai dating sim called Re Angel has received so much support from Japanese gamers that they recentl.. http://bit.ly/32xJ2x

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http://oishiioishii.net/2009/10/re-angel-a-thai-dating-sim-ca/

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Hampstead Heath

post from eggbeater on 06 October 2009 08:26:00 PM. © eggbeater

Hampstead Heath.

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http://eggbeater.typepad.com/shuna/2009/10/hampstead-heath.html

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Open House countdown begins...only 74 days until
December 20!

post from Roast Duck and a Big Gooey Cake on 06 October 2009 07:57:00 PM. © Roast Duck and a Big Gooey Cake

Every year, for the past 15 years, we have held a Holiday Open House. The only time we missed was last year, while we were just barely back in the house and the place was still a disaster.

It is - bar none - the very BEST thing we do all year. Cooking will start in a couple of weeks' time; we're now at the "menu selection" phase. Only hors d'oeuvres. Wine aplenty, and of course my Cranberry Cocktail punch. A LOT of food. Newbies stagger home; old hands fast for three days prior. And there are still leftovers!

Tough decisions to make. There was almost a mutiny one year when the three cheese fondue wasn't on the menu (that was the year we foolishly said "let's try ALL new recipes this year!"). Invitations to make (yeah well I got talked out of that this year, although I think Richard still believes he will find me with a glue gun and felt in the middle of the night weeks from now). Non-negotiables: the gingerbread cookies personalised with everyone's name (including kids and pets - "no kiddie" couples with two cats score big time).

Sometimes there's snow. It's increasingly cold and bitter in mid-December. Friends who have met here and only connect on this one magical day, talking as if they had just had coffee together two weeks' prior. Kids that we've seen grow up, and new babies still arriving. Our "Food Bank" box for non-perishables, to give back something amid the plenty.

The piano player loves coming - and sadly it's the only time the piano is used. Servers have, in the past, been stuck in the grungy basement to prep food for serving - this year will be an embarrassment of riches in our kick-ass kitchen.

Let the marathon begin.

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http://duckandcake.blogspot.com/2009/10/open-house-countdown-beginsonly-81-days.h
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Chicken and Broccoli Stir-Fry

post from Family, Friends and Food on 06 October 2009 05:13:00 PM. © Family, Friends and Food

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Celebrate Gourmet Magazine

post from All Posts on 06 October 2009 05:07:03 PM. © All Posts

Post about your favorite recipe from the magazine. Here's what to do:

1) Cook a favorite recipe from Gourmet magazine and publish a blog post about it anytime from now till October 15. Include a link to THIS POST in your blog post so readers will be able to find out more!

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http://www.ismyblogburning.com/celebrate-gourmet-magazine

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Bibbity Bobbity Babka

post from What Smells So Good? on 06 October 2009 04:48:00 PM. © What Smells So Good?

I'm not religious, and neither is anyone in my family, but the clan of us have a seemingly unquenchable thirst for experiencing as many of the cultural and faith-related elements of the world as we can. It doesn't matter to us what country the traditions began in, or what (if any) historical doctrines mandated their imposition or abolition over the year. We just revel in the whole emotional aspects and celebrations associated with the times special to our friends and family. In fact, the very idea of religion in general fascinates me so much that if I didn't love them all as much as I did, I'd probably be one heck of a devout follower to one of them!

One of the largest groups of friends that my parents had growing up and into their young(ish) adult years were members of Toronto's "Jewish neighbourhoods" of Bayview V illage and the Danforth. Sadly, those areas are now largely devoid of the religiously-driven bustle (the Danforth, though always known as Greektown, is now exclusively so) and the families my parents knew from before have long since dispersed around the country. However, my sister and I were lucky enough to wind up immersed in a huge array of cultural elements throughout our primary school years, including a multi-religious "end of the year" celebration before Winter break filled with music, storytelling, games like Dreidel spinning and of course tons of delicious international fare. At home every December too, my mom and I would get up early one morning and braid our yearly Challah loaf (a tradition we've kept up to this day!). Even the years my dad worked at a small IT company in Markham, the four of us would get to attend a Chanukah party where the woman of the household would fry up the most delicious latkes and treat every kid there with a piece of chocolate gelt.

This intricate, doubly-swirled and stuffed bread that took form in my kitchen is an adaptation of a recipe provided from a dear fellow blogger - Hannah of BitterSweet. Traditional, eggy creation this is not, but rather a vegan behemoth of a bread that was similarly rich and tender and ribboned with my self-created combination of almond butter, ground almonds, cinnamon, chocolate and dried cranberries. The major difference between Hannah's recipe and your typical Bubbie's is the addition of a generous helping of grated zucchini to the dough - a trick that undoubtedly makes for it's unfailing moisture even without a glut of eggs.

I have to admit that this bread was far, far larger than I would have ever imagined. As you can see from the photos, there is a lot of dough, which translated into a ton of bread to fit into that 9x5" loaf pan. Next time, I think I'll stick to a free-form twist baked on a cookie sheet to avoid the bread blowout problem I experienced. However, the resulting product was just so good according to the 4 "test groups" I passed it out to that there will most definitely be a next time to try it!

This delicious concoction is my entry to both this week's edition of YeastSpotting and also to Zorra's yearly roundup of World Bread Day (get your entries in by the 16th to participate!).

Almond - Zucchini Babka
Serves 20, generously
1 cup unsweetened almond milk, warmed
1/4 cup brown sugar
1 tsp active dry yeast
4 cups all purpose flour
2 cups whole wheat flour
1/4 tsp nutmeg
1/4 cup sugar
Zest of 1 orange
2 tbsp ground flaxseeds
1/2 tsp salt
12 oz shredded zucchini, squeezed dry (about 2 cups or 2 medium)
1 tsp vanilla
1/2 Cup Earth Balance (or other vegan) margarine, cubed, room temperature
--Filling--
3/4 cup almond butter, warmed until very runny
2 tbsp Earth Balance (or other vegan) margarine, melted
3 oz miniature, bittersweet chocolate chips
3 oz dried cranberries
2 tbsp ground almonds
1 tbsp cinnamon

In a large bowl (or stand mixer), combine almond milk and brown sugar.
Sprinkle the yeast overtop and let stand 5 minutes, until foamy.
Combine flours, nutmeg, sugar, orange zest, flaxseeds and salt in a medium bowl. Set aside.
To the foamed yeast mixture, add the zucchini and vanilla, stirring well.
Add 3 cups of the dry mixture to the bowl and begin mixing (on low speed), until the dry ingredients are incorporated.
Add in remaining dry mixture, and allow the mixer to begin kneading the dough.
Continue working the dough with the dough hook, slowly beating in margarine cubes one at a time. It should become very shiny and soft.
Continue kneading for 10 minutes.
Turn into an oiled bowl, cover and allow to rise 1 1/2 hours, until doubled in volume.
Lightly grease two loaf pans, set aside.
Punch down the dough, divide in half and roll one portion out into a rectangle on a (very) well-floured surface. Roll it out lengthwise as far as possible- The longer the dough, the more spirals you will get in the finished bread.
Beat together the almond butter and Earth Balance in a small bowl until very fluid.
Spread the rectangle with half the almond butter, leaving 1/2" on one long side clear.
Mix together the chocolate chips, cranberries, ground almonds and cinnamon, then sprinkle half evenly over the dough.
Starting with the long edge that is completely covered, roll up the dough as tightly as possible.
Arrange the log with the two ends next to each other (like a squashed horse shoe), then twist together.
Carefully fit the twist into one pan.
Repeat with the remaining half of the ingredients. Cover and let rise 1 hour, until just about doubled.
Preheat oven to 350F.
Bake for 40 ? 50 minutes, until golden and hollow sounding when tapped.

Amount Per Serving
Calories: 289.5
Total Fat: 12.5 g
Cholesterol: 0.0 mg
Sodium: 65.3 mg
Total Carbs: 41.0 g
Dietary Fiber: 3.5 g
Protein: 6.3 g

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http://yummysmells.blogspot.com/2009/10/bibbity-bobbity-babka.html

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Tokyo: Where to get a burger

Getting a burger in Tokyo is surprisingly easy. Will it be good? Maybe, but with this guide you are sure to find the better of them. Delicious.

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http://portlandhamburgers.blogspot.com/2009/10/tokyo-where-to-get-burger.html

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My Legume Love Affair, 16th helping

Come and join me for the 16th celebration of all things leguminous as the 16th helping of My Legume Love Affair kicks off from today until 31 October. Full details can be found here: http://www.cooksister.com/2009/10/announcing-my-legume-love-affair-the-1...

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http://www.ismyblogburning.com/my-legume-love-affair-16th-helping

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Global Kitchen: The Magic Of Pickling!

Are you doing anything next Tuesday night? Well, if you don’t have plans for October 13th and you’re interested in pickling, I have the perfect event for you! The American Museum of Natural History is hosting an awesome event called “The Magic of Pickling,” where you’ll learn why pickling is so popular, what kinds [...]

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http://gracenotesnyc.com/2009/10/06/global-kitchen-the-magic-of-pickling/

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