Monday, May 31, 2010

Yearning For Some Blogging

Oh goodness, do I miss my blogs. I just made one of my summer favorites: My Mom's Shortcake Topped with Milk and Rhubarb Compote and it makes me very sad that I don't have a camera to show you all. I'm sure I'll make it again once I have a camera and then I will be sharing it with you all.

In the meantime, I want to share a video with you. Sophie Dahl is quickly becoming one of my favorite food lovers. She is the granddaughter of the childrens' book author, Roald Dahl and a writer and a former model, but she claims her first love to be food. Her cookbook, Miss Dahl's Voluptuous Delights and her new show, The Delicious Miss Dahl are full of recipes, inspired by her childhood love of food, which was cultivated by her parents' and grandparents' passion for cooking.

Miss Dahl is the same type of food lover that I am--though we lack professional training, the art form we learned from our families and the joy of cooking for those that we love is what inspires us to continue.

Here's a link for a clip of her new show on BBC2. The imagery, her choice of words and the delicate way in which she creates her dishes simply captivate me. Please watch. I hope you enjoy.

 Rhubarb and Rosewater Eton Mess--The Delicious Miss Dahl

Sunday, May 23, 2010

My Explanation For The Disaster That Is May

Okay, I feel pretty bad about the lack of posts this month, so let me give all of my explanations as to why my blogging has been an absolute failure this month.

1. For some reason, I am taking 19 units this quarter, the most I have ever taken, AND all of my classes seem to like to give me a billion things to do every week so I have like no time to cook anything more than a basic pasta or stir fry, let alone write a blog.
2. I was sick for 2 weeks (and had a cooking accident that involved polenta and a second degree burn on my wrist that took 2 weeks to heal and in the meanwhile, I was wrapping it every day) which put me behind on my school work and as a result, on my baking and blogging.
3. Last weekend, my camera broke, so even though things have slowed down (relatively so), I cannot take pictures of my food (like the crepes Caitlin and I made last night and this morning). Why not write the blogs without the pictures? I cannot stand food blogs that don't have pictures. I've a very visual person. (If you are too, check out Food Porn Daily.)

I really miss blogging and hopefully I will have a camera again soon and then I can get back into it. In the meanwhile, I'll keep cooking and wishing that I could share it with you all.

Wednesday, May 12, 2010

Nostalgia-Inducing Sweets

I'm sorry for the lack of posts lately. I've been fighting off a cold for almost two weeks now, and any time that has not been taken up by sleep has been taken up by studying and classes. Because of that, I have not made much food and I also haven't had anytime to write. I'm starting to feel a little better though, so I thought I'd write a short post.

For easter, I was given a cookbook that I had recently fallen in love with--Miss Dahl's Voluptuous Delights. This cookbook is organized by seasons, with breakfast, lunch and dinner recipes for each. The photography is beautiful and the dishes are simple but inspired. This is an extremely easy recipe but it makes for a perfect snack. Sophia Dahl says that these british snacks remind her of her childhood and encourage her to cuddle up to a book, "sticky-fingered", while enjoying these little bites of heaven.

Adapted from Miss Dahl's Voluptuous Delights

Makes 12 squares

Butter for greasing
1/4 Cup honey
1/2 Tablespoon molasses
3/4 Stick butter
3/4 Cups rolled oats
1/2 Teaspoon vanilla extract

Preheat the oven to 350 degrees and grease an 8x8 pan.
In a saucepan, heat the honey, molasses and butter on low heat, until the butter has melted. Remove from the heat and add the oats, and vanilla.
Press the mixture into the pan and bake for 25-30 minutes, until golden. Let cool. While it cools, the liquid will stiffen so that the flapjacks become solid. Once they are solid, cut the squares and enjoy them while they're still warm! Store the leftovers in an airtight container.

As a child I could not eat processed sugars, for health reasons, so all of the sweets my mom and I would make used honey and molasses for their sweetener. Smelling the liquid mixture heating up took me back to those childhood days. To me, molasses and honey will always smell sweeter than any sort processed sugar. Dahl was right, I just wanted to curl up in a blanket and read my favorite books while munching on these warm treats.