Thanksgiving Dinner = I’ll make the Rolls!

Nov 27 first snow 2019 CkattThis s redo of  the recipe for Feather Rolls from the Fanny Farmer Cookbook that I first posted in 2011 in February, It was after a really hefty round of snow storms in our northern states in the US. Many people have looked at it over the years.

It’s 2019 November 28. The sun is out! I will have to clear the snow off my car before I bring the rolls to Thanksgiving Dinner this year. First batch just went in the oven!

Wishing for a peaceful and happy day for everyone. My friend, who is wheelchair bound, always says “Be thankful!” on Thanksgiving day. Reminding me to be thankful for the  many gifts in my life of friends near and far.

FEATHER ROLLS RECIPE from the 1980 edition of Fanny Farmer’s Cookbook – page 474 of 

 “Feather Rolls”, as their name indicates, are high and very light.” This was intriguing to me, and the fact that I could make a small quantity was the deciding factor for choosing this recipe. This time I doubled the recipe.

Fanny Farmer Feather Rolls

Ingredients

1 Package of dry yeast

4 Tablespoons of soft butter (I used olive oil)

1 Tablespoon sugar

¾ Tablespoon of salt

1 Egg

¾ cup (1¾ dl) warm milk

2 (280g) cups of flour

Method

  • Stir the yeast into ¼ cup warm water and let stand for 5 minutes to dissolve. 
  • Mix the butter, sugar, salt, egg milk and dissolved yeast in a large bowl and beat until smooth.

    Feather Rolls CKatt 11-28-19

    Mix dry & Wet Ingredients

  • Add the flour and beat vigorously until well blended.
  • Cover and let rise in a warm spot for 1 hour. 
  • Stir down and fill buttered muffin tins half full. 
  • Cover and let rise for about 30 minutes. 
  • Preheat oven to 400˚ (205˚C). Bake rolls for 15-20 minutes. 

     

    Feather rolls 2 Ckatt 11-28-19

    Beat The Batter Vigorously

Feather Rolls3a Ckatt 2019

Cover – let rise for one hour

 

NOTES: I used some cold butter to grease the tin. Also as the dough is wet, I buttered the spoon, which I used to drop the batter into the tins. This is not a lot of work. The yeast does the work for you. They are light and have a soft inside and slightly crisp outside. The recipe makes one tin of rolls. I’ll be making two tins to bring to Thanksgiving dinner.

Welcome to winter!

Feather rolls 3 Ckatt 11-28-19

 

 

Feather Rolls 4 Ckatt 11-28-19

Bake at 400 degrees 15-20 minutes

Thanks for stopping by my kitchen.

 

Have a great day wherever you may find yourself.

Peace

Feather rolls 3a Ckatt 11-28-19

Fill the tins with batter let rise for 30 minutes

 

 

 

 

 

Feather rolls 3 Ckatt 11-28-19

Feather Roll – soft crumb

 

Posted in Bread, Slow food and art in the kitchen, Yeast Bread | Tagged , , , , , , , | 13 Comments

A Contemplative Life = Blood Moon – A Poem

Blood Moon Shine 10-11-19 CKatt

Full Moon Rise October 2019

 

Waiting for the Blood Moon

To rise above the damp grass

An October night of sharp shadows

Frozen illuminations cast from beyond

Mythic moon shines alone.

Joined in moonlight

Stunned by cold beauty

Like a poem in waiting…

The moon speaks

Her truth without words

‘Tout Seul’.

© CKatt 11-22-19

“The Hunter’s Moon, in skylore, is also sometimes called the Blood Moon. Why? Probably because it’s a characteristic of these autumn full moons that they appear nearly full – and rise soon after sunset – for several evenings in a row. Many people see them when they are low in the sky, shortly after they’ve risen, at which time there’s more atmosphere between you and the moon than when the moon is overhead. When you see the moon low in the sky, the extra air between you and the moon makes the moon look reddish.” ~ Retrieved 11-22-19 From Earthsky.org

 

 

 

 

 

Posted in Art and Architecture, Contemplative life, photography, poetry | Tagged , , , , , , | 4 Comments

Daniel Island SC = Birds of a Feather V Alligators

The photos from Daniel Island are of local water birds. I identified three different birds Snowy Egrets, Great Egret and an Anhinga Bird.  Anhinga birds are known to hang out with Wading birds. “In North America, the term “wading bird” is used to refer to storks, herons, and egrets”

Gators 2019

Alligator Warning Sign Daniel Island Ckatt 2019

By all appearances it looks like the wildlife have a coexistence on their pond. Alligators were not to be seen, but the signs are clear. “Do not approach, feed or harass the alligators.”

9-2019 Heron Egret Daniel Is. SC CKatt

Great Egret and Snowy Egret with an Anhinga bird of Daniel Island SC ckatt 2019

9-2019 Heron Egret Daniel IS ckatt

Great Egret and Snowy Egret with an Anhinga bird of Daniel Island SC CKatt 2019

9-2019 Heron Daniel Is SC ckatt

Great Egret Daniel Island SC CKatt 2019

9-2019 Egrets Daniel Is SC CKatt

Snowy Egret Daniel Island SC CKatt 2019

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Alligator Warning Sign Daniel Island Ckatt 2019

No person or bird was hurt in the making of these photos.

I have seen alligators in Florida and they live in the canals among the housing developments as they do in South Carolina. They are known to snatch pets from the lawns. These fast moving creatures have very powerful jaws. The birds were pretty wary of my approach even at a distance. I am not a birder and looked up the birds pictured here for identification.

If I made an error, please let me know. Click the link above for information from South Carolina DNR.

Thanks for stopping by my kitchen.

Have a peaceful day wherever you find yourself.

 

Posted in animals, Art and Architecture | Tagged , , , , , , , , | 4 Comments

Steamed Cod with Leek Sauce = Chef Claus Meyer – New Scandinavian Cooking

Claus Meyer New Scandinavian Cooking

Steamed Cod Fillet

This recipe comes from the Scandinavian Show “New Scandinavian Cooking” Series on PBS. It was some years ago that I watched “A Perfect Day” Series 6, Episode 9 and made this after watching chef Claus Meyer make this dish of Steamed Cod with Leek Sauce. I really liked the results.

Ingredients:

Sea salt and freshly ground black pepper

1 ½ lb. cod fillet with skin

2 thick winter leeks

4 oz. butter

2 sprigs thyme

1 lb. whole cod roe

½ cup apple juice

½ cup whipping cream

11-01-19 Leek Sauce w Mustard CKatt

Leek Sauce with Mustard

1 red apple, large

2 tbs. coarse grain mustard

½ cup cider vinegar

Method:

Sauce – slice Farmers’ Market leeks, then rinse. Trim the tops and bottom the leeks. Cut the white and the green sections apart.

  • Fine slice the white portion and rough chop the green tops. Wash the white leeks and then the green leeks in lots of cold water. (Leeks hold soil in the inner leaves.)
  • Green portion is for steaming and white portion is for sauce

Cut the Cod into four steaks then salt and pepper both sides let rest

  • Sweat the while leeks slowly with butter – do not caramelize – over low heat add fresh sprigs of thyme. (I used freshly dried thyme), Once the leeks soften add the 1/4  cup of apple cider vinegar and the 1/2 cup of apple juice. Then reduce to half.
  • Add the cream, heat through and
  • At the last minute “mount the sauce with coarse mustard”*, seasoning to taste with salt, pepper and the rest of the vinegar.

Steam Cod:

  • Place butter in a second pan. “Briefly sauté the leek tops in a shallow pot, season with salt and pepper”
  • Place the pieces of cod, skin side up, on top. With a lid on the pot steam the Cod carefully for 5-6 minutes, until the skin peels easily from the cod or cod is flakey. Meanwhile, chop the apple and toss with the last of the cider vinegar.
  • Serve with a winter apple finely cut up**

    11-1-19 Steamed Cod CKatt

    Steamed Cod

Adaptations:

* Waited until the cod was done and then added the mustard to the white leek sauce with  thyme. “Mounting the mustard into the sauce” means mixing it in at the end apparently. That is what I could understand from the internet. (I used Dijon mustard.)

** Alternatively I cut up the apple and added it to the leeks sauce. The apple was slightly softened. Very nice addition to the sauce.

My Notes:

Served this dish with some greens. In the original recipe the instructions are included for preparing and serving the Cod roe. This recipe for is geared towards fresh Cod that still has the skin on. My Cod was frozen with no skin on and no roe. I liked the sauce very much, but fresh cod would be the way to go.

11-1-19 2 Steamed Cod ckatt

Steamed Cod & Leek Mustard, Apple Sauce 2019 Ckatt

See the link above for details.

Thanks for stopping by my kitchen.

We are expecting rain/snow this weekend. Temperature is 20 degrees F Feels like 10 degrees. Okay that’s enough of that!

Have a good weekend wherever you find yourself.

 

 

Posted in Farmer's Markets, Fish, Slow food and art in the kitchen | Tagged , , , , , , , , , , , , , , | 3 Comments

Kieren’s Kitchen – North East Minneapolis – Food Building & Makers – Local Foods

Our Autumn days are sunny again. I went out on Thursday to take a few photos in the park. Then I went to the Co-op to buy a few items and look around. There I picked up a loaf of Rye bread from Baker’s Field. It smelled heavenly. Rye bread is quite a different and hearty bread from whole wheat. I grew up having Limpa Rye bread at my Swedish neighbor’s house. That’s a story in itself.

When I read the label on the bread, and ate it the way I did as a child, just plain, I knew I had found a gold standard of Bread Baking. A new tradition of milling and baking has begun again in Minneapolis, Minnesota. Small scale is terrific.

Baker's Field 10-25-19 ckatt

Baker’s Field Hundred Rye Bread – Minneapolis MN Ckatt 2019

I looked the makers up in Minneapolis. They grind their own flour and make all sorts of breads and pastry. The bread and pasteries can be bought at Kieren’s Kitchen in the Food Building. I was very excited to investigate further and contacted my friend Carla and sent her a link to Kieren’s Kitchen in Minneapolis. “locally sourced seasonal produce includes Minnesota-grown staples, like apples, squash, pumpkins, lettuce, tomatoes, potatoes and blueberries. Our meats come from farms in Minnesota and Iowa.” ~ Kieren’s Kitchen ~

Hey Carla, I found this place from a bread I bought today at the coop. It looks interesting. Want to go?  Of course Carla wanted to go. We try new places for coffee and conversation now and then. Her husband happened tp be out of town and this was a perfect opportunity for a meal.

https://kieranskitchen.com

What a great way to celebrate Autumn!  We found there was more to discover at the Food Building 0n NE 14th Street. We visited and observed the Makers in the building.

Kieren's K 10-25-19 ckatt

Squash Soup at Kieren’s Kitchen Northeast 

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Breakfast at Kieren’s Kitchen Northeast 

 

 

 

 

The Squash Soup was served with half a squash with pepper aioli and a drizzle of cream and herbs. It was a treat and imaginative way to serve squash soup & Baker’s Field warmed bread! Five ☆☆☆☆☆ Eats. I had the locally made Ginger Beer and it was very good. I’m a big fan of Ginger Beer.

 

 

 

 

 

 

Carla’s full breakfast had eggs, crisp flavored fried potatoes came with a sauce, plenty of thick bacon, and Baker’s Field toast. Carla had Irish Breakfast Tea. Five☆☆☆☆☆ Eats

 

The Atmosphere

Guest’s order at the counter and then it’s seat yourself. At Kieren’s they pay attention to details of food presentation, service and quality. Also on offer are the goods from the other maker’s in the building. I tried the Brie cheese sample from Alemar’s Cheese. It had a very refined flavor and lush texture. Big Plus was that the people who serve you are very warm and friendly, which adds to the pleasure of the experience. (A+ to have great service.)

The Food Building

Food Building qo-25-19 ckatt

Food Building 117 NE 14th Street Minneapolis, MN

Alemar Cheese

This Alemar Cheese producer was not actively making cheese, when we walked through hall from Kieren’s Kitchen to see the business in action.

Baker’s Field Bakery

Their flour is milled on site and can be purchased at Kieren’s Kitchen.

Baker's Field Mill at Work ckatt 10-25-19

Baker’s Field Flour being milled before our eyes 10-25-19

Main view of the Baker’s at work and their workspace

Red Table Meats

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Redtable processes and cures their own meats, which can be bought at Kieren’s Kitchen.

Red table ckatt 2

If you are in Minneapolis, Kieren’s Kitchen has a menu that might appeal any day of the year.  It was a great way to celebrate Autumn with my friend Carla.

Thanks for stopping by my kitchen.

Wishing you a good week wherever you may be.

Peace.

Food Building Makers.jpg

The Food Building has a space to cater events CKatt 10-25-19

Spuce Soda Co Minneapolis ckatt 10-25-19

Ginger Beer made by the Spruce Soda Company Minneapolis

Posted in Meat, photography, Slow food and art in the kitchen, Soup, Vegetables, Yeast Bread | Tagged , , , , , , , , , , , , | Leave a comment