What’d You Do Last Weekend?

Make your own bitters.
  • feature link
  • feature link
  • feature link
  • feature link

honey

Onion and Cauliflower Kulchas

Posted by jenny on 11/05/2010
Onion and Cauliflower Kulchas

I'm not really sure where to start, except to say that my kulchas did not turn out the way I'd expected. The week had gone so well, what with beautiful paneer, nutty ghee, two or three curries already done. And I'd even made naan before using a recipe from Artisan Bread in 5 Minutes a Day and after gobbling up my successes, I thought I'd raise the bar a little by stuffing the naan, making kulcha instead.


Almond Rooibos Semolina Cake

Posted by jenny on 10/06/2010
Almond Rooibos Semolina Cake

When I walked into the Perennial Tea Room on my mission to make tea desserts, this was perhaps the least formed idea in my head. I knew I wanted a simple pound cake that had been soaked in an herbal tea, but it wasn't until I got it home that it started to take shape.


Damson Plum Jam

Posted by jenny on 09/03/2009
Damson Plum Jam

After making damson wine, the next most common recipe I'd found was for damson jam. We usually get plenty of Italian plums from our own tree, but this year it didn't produce much at all so these damsons were a great substitute. I made a small batch with ginger and a second small batch with cinnamon and cardamom.


Honey Panna Cotta with Green Cardamom

Posted by jenny on 11/06/2007

We recently went to Volterra, a little Italian restaurant in Ballard that's been getting a lot of press lately. Dinner was pretty good, but Todd's dessert was the shining star: a lovely panna cotta served with sliced strawberries (a little out of season, but perfect) and apricot compote. I took the idea home and devised my own interpretation, with a little help from the Splendid Table.


Syndicate content