New Product Review Website

I’ve been spending a lot of time lately reading reviews of household goods at TheSweetHome.  They’ve reviewed quite a few household items and I’ve enjoyed reading them.  The website is owned by the New York Times.

 

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Today on Food 52: 10 of the Most Iconic Scandinavian Designs & Their Stories

marimekko
Unikko (Poppy), by Maija Isola

Lately I’ve been interested in all things Scandinavian, especially cookbooks and design.  So I really enjoyed this post that came up on Food 52 (my very favorite food-and-so-much-more blog) today.  It’s amazing how modern these designs seem, even though most of them are over 50 years old.

cookware

I especially liked the Kobenstyle cookware (above) that is produced by Dansk.  I hadn’t heard much about this brand before, but will definitely be taking a closer look, especially at vintage pieces on Ebay.  It appears as though their pieces used to be made in Denmark, but are now made in Asia.  A quick Ebay search on “Dansk made in Denmark” turns up quite a few interesting pieces.

Easy and Delicious Homemade Bread

I recently stumbled upon this recipe for homemade bread, with no kneading required.  This version is also a no-knead bread but can be made in a single day.

I use my le Creuset 5.5 qt cast iron dutch oven to bake the bread in, and it comes out perfect.

So simple, and yet finding these recipes has allowed us to make delicious homemade bread, soft on the inside but with a hard crust, in no time.

Homemade pizza!

pizza

My husband and I have designated Friday night as pizza night.  We use the Lodge cast iron pizza pan, (this pizza pan makes perfect crispy crust) and we make the dough using the Kitchenaid 5 Qt Artisan Series.

It’s still a work in progress, but even our first tries turned out so much better than other pizza we’ve had.  The pizza in the photo above is bacon and pineapple.

We’re hoping to streamline the process by making 4 batches of dough and sauce at a time and freezing them, so that most nights we just need to get cheese and toppings, and thaw the dough and sauce, making it an easy Friday night dinner.

Roast Chicken

We made a roast chicken using our new Le Creuset 3 qt cast iron roasting pan using this recipe:

chicken-undone

As you can see, it was a bit of a tight squeeze in this little roasting pan.  We use this pan for many things, but we are thinking that we need a slightly bigger pan for roasting chickens.

The tight squeeze didn’t affect the flavor, however.

chicken-done

Guten Appetite!

Prosciutto-wrapped chicken

prosciuttochicken

This prosciutto-wrapped chicken couldn’t be easier.  We used our Le Creuset 3 qt roasting pan, put a little olive oil in the pan, preheated the oven to 400 degrees, wrapped the large chicken breasts in prosciutto, and baked for 40 minutes (or until the chicken reaches at least 165 degrees in the center).  The prosciutto keeps the chicken moist and gives it a lot of flavor. You don’t want to salt this since the prosciutto is already very salty.  Serve with salad and wine and voila, an easy dinner.

There is a restaurant in Seattle, Crow, that makes a version of this that is so good that I almost always order it when I go there.

Quiche with salmon

quiche

Quiche is something that can be very easy to make with a little practice.  For me, most of the time involved in making a quiche goes to making the crust.  Although ready-made crusts can be bought frozen or refrigerated, I think the crust is one of the most important elements of the quiche and I prefer to spend a little more time messing up my kitchen and getting flour everywhere to have that perfect, flaky, buttery goodness.  The last time I made quiche, however, I made an extra crust, folded it in quarters, and put it in a Zip-loc freezer bag.  It’s currently sitting in the freezer, waiting for a day when we want quiche AND a clean kitchen.  We will see how that works out.

For the crust, I like a simple butter crust.  I used this one last time (but I left out the sugar) and it was perfect and flaky.  I’m not sure exactly how adding vodka makes the crust better but it worked very well and I couldn’t taste the vodka.  I store my flour and the vodka in the freezer.

Our pie pan is this Emile Henry Classics Cerise Pie Dish.  This was a wedding gift and I think the givers deserve a quiche sometime in the future since we have gotten so much enjoyment out of this.  I love it when the thing that you cook your dinner in is pretty enough to use as a serving dish.

Generally I use Julia Child’s quiche recipe in “Mastering the Art of French Cooking” with a few modifications.  I bake the unfilled pie dough for 5 minutes in a 375 degree oven.  Then I fill with whatever goodies I like.  Last night we cooked 1/2 lb of salmon on the grill with a little butter and flaked the fish into the pie crust, then added about 1 c of grated cheddar and some sauteed onions.  For the 9″ pie pan, I beat 4 eggs with 2 c of half and half.  For this salmon quiche I added about 1 tsp dried dill and 1/2 tsp salt.  Bake at 375 degrees for 40 minutes.  The top of the quiche should puff up a little and be slightly browned.  You want to let this cool for about 5 minutes before eating.

This is also delicious the next day.  My husband and I usually eat half of it for dinner, then we wrap up the other half in saran wrap for lunch the next day.