Seville Oranges Make the Best Marmalade — and note the secret ingredient — brandy or calvados!
Luncheon Dish of the Day
February 1 — Oyster Loaf.
Take a loaf of bread, cut off the crusts, dig out the centre, making a box of it, brush it all over with melted butter and put into the oven to brown. Fill with creamed oysters, cover the top with fried bread crumbs, put into the oven for a minute and serve. Garnish with parsley.
Harland, 1902. 365 Luncheon Dishes. Jacobs & Company: Philadelphia.
Jamming and Canning in War Time
Since we find ourselves enamored with the current PBS series Downton Abbey, we’ve been interested in the connection between the Great War, women’s movement and home preserving. Here is an article that discusses some of the connections:
Mission Pie Gets Our Marks
While we may not be totally in to savory pies; this place does it right. We highly recommend Mission Pie http://missionpie.com/ which you could top off with a walk down the street for a sweet treat at Humphry Slocombe http://www.humphryslocombe.com/|_Home_|.html total yummy-ness!
Annapolis Winery
Visited this family owned, small batch winery on the Sonoma County (California) coast today, California. Really liked the simple approach — simple lables — no frills — all about the grapes — a labor of love — not to mention a great picnic area that the actually encourage you to use. Refreshing!
These gooey valentines-day olive oil and coconut brownies look delicious — and they are perfect for those with milk or soy allergies
Olive Oil and Coconut Brownies, NYTimes, 9 February 2011
3/4 cup olive oil, plus more to grease pan
1/3 cup cocoa powder
2 ounces unsweetened chocolate, finely chopped
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 ounces bittersweet chocolate, coarsely chopped
2 cups shredded sweetened coconut
Fleur de sel, for sprinkling.
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
3. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 1-inch squares.
Yield: 30 brownies.
Source: The New York Times
