Art – Page 32 – Ms Chef in Seattle

Cilantro Chicken with Baba Khanooj: cross-cultural Long Meal Friday

January 7, 2017

I’m fond of mixing Mexican and Middle Eastern or Indian cuisines in the same meal, especially on a long-meal-Friday. * Tonight it was chicken breast marinated in dried cumin, coriander and red pepper flakes, fried a bit in the drippings left from roasting onions, red bell pepper and mushrooms, tossed with some fresh cilantro and … More Cilantro Chicken with Baba Khanooj: cross-cultural Long Meal Friday

Drunk Rum Raisin Ice Cream

January 7, 2017

My daughter’s favorite ice cream is rum raisin. I invented the cookie I call Rum Raisin Jones around those rum-drunk raisins, and I decided during the Christmas bake that I’d have a go at making rum raisin ice cream without an ice cream maker, using the same freezing process used for the summer fruit creams. … More Drunk Rum Raisin Ice Cream

Birthday Cake by Proxy Tradition: Starlight Double Delight Cake

January 5, 2017

I knew before the big Christmas bake that there would be another chocolate cake early in the new year as well as which cake it would be. Since I’m thinning the recipes in five, count ’em, five, recipe boxes, it includes recipes for various chocolate cakes. With leftover cream cheese and starlight mints from the bake, … More Birthday Cake by Proxy Tradition: Starlight Double Delight Cake

In the kitchen with juliyya: Swedish Cinnamon Goop, 2 Uses

January 2, 2017

A recipe which included a new method of incorporating cinnamon, sugar and butter into a sweet roll caught my eye, specifically, a Swedish cinnamon twist made with cardamon-flavored dough. Before attempting a recipe using up to three tablespoons of ground cardamon plus eggs, butter and milk in the dough, I decided to try the process … More In the kitchen with juliyya: Swedish Cinnamon Goop, 2 Uses

Art as Food 3, Anywhere I Am

December 30, 2016

Walls, chess table, mirrors, paintings, flowers, grandmother-made doilies, lamp. I make large and small displays of art objects and colors for my own enjoyment. When a reminder is sent saying there’s been no post for awhile, I think about food. Presently I don’t want to think about food until at least tomorrow when I make … More Art as Food 3, Anywhere I Am

Tray of Goodies, Really.

December 22, 2016

It’s all about the photo, really, of samples from the tins full of goodies I’ve made in the last three days. In order, from the left including my own recipes: my Crookies, Peanut Butter Fudge, Haystacks, my Rum Raisin Joneses, my Peppermint Cream Joneses, my Chocolate Mint Chews, my Coconut Butter Cookies with Seattle Seahawks’ colors, … More Tray of Goodies, Really.

Kashmiri Fennel Tea Cakes

December 20, 2016

This year’s Christmas goodies brought an opportunity to try yet another flavor of the highly-favored mini tea cakes I make every year, those one-bite little balls of buttery and sugary goodness that melt in the mouth. I’m fond of fennel candy, those little seeds covered in a hardened coat of sugar in interesting colors that … More Kashmiri Fennel Tea Cakes

Royal Velvet Lavender Caramels

December 20, 2016

I’ve had a bee in my bonnet about making lavender caramels ever since my cousin sent me some Royal Velvet culinary lavender and I began making flavored sugars with it. Yesterday I sifted out the lavender buds from the caster sugar they’ve been infusing and turned the sugar into a heavy pan and spent a … More Royal Velvet Lavender Caramels

Cocoa-Oatmeal-Apple-Pecan Cake

December 15, 2016

Leftovers and small bits of possibilities along with an occasion led to a cake I’ve not made in a few years. There was leftover fudge candy icing in fridge from the last cake. On Monday night, facing a lipid panel on Tuesday, I made a bowl of old-fashioned oatmeal thinking “soluble fiber, anti-cholesterol.” After I’d … More Cocoa-Oatmeal-Apple-Pecan Cake

j’s Bubble & Squeak for Squawks

November 28, 2016

The Brits have a food tradition which fits very well with leftovers from Thanksgiving, or, in my case, from the Apple Cup Dinner. Bubble & Squeak begins with a mix of leftover mashed potatoes, some sort of vegetable but often brussel sprouts or cabbage, and a medium hot pan with a pat of butter just … More j’s Bubble & Squeak for Squawks