Marie Helene’s apple cake.

- THE ULTIMATE APPLE CAKE | Bewitching Kitchen: (from Dorie Greenspan)

- https://lk-experiment.blogspot.co.uk/2013/10/marie-helenes-apple-cake.html








Also:
Marie-Hélène's Apple Cake recipe | Epicurious.com:
by Dorie Greenspan:
"My friend Marie-Hélène Brunet-Lhoste is a woman who knows her way around food.
She's a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she's a terrific hostess, so she cooks at home often and with great generosity.
There's no question that she's a great home cook, but for me, she's the most frustrating kind of cook: she never follows a recipe (in fact, I don't think there's a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she's always happy to share her cooking tips, she can never give you a real recipe—she just doesn't know it."

- French Apple Cake - David Lebovitz:
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Making Fig Jam by Evan Kleiman

- Making Fig Jam - Evan Kleiman:

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Plum jam.

- plum jam {umbria} - Elizabeth Minchilli in Rome:
PLUM JAM {UMBRIA}
Prep time: 2 hours Cook time: 20 mins Total time: 2 hours 20 mins
Serves: 3 jars

INGREDIENTS
1 kilo (2 pounds) purple plums
500 grams (1 pound) sugar
juice of 1 lemon
3 to 4 small canning jars with lids
INSTRUCTIONS
Wash and dry the plum, then pit them. I usually make a circular cut around the pium, then give it a twist. This leaves you with one half without a pit. If your plum is ripe, then the pit should just pop out. Otherwise you might have to use your knife.
Place the plums in a large pot, and add the sugar and lemon juice. Stir well and leave to sit for at least 2 hours or even overnight. This will allow the the juices to flow from the plums and soften them a bit.
In the meantime sterilize your jars and lids. I usually just do this in the washing machine on a high setting. Otherwise you can boil them in a big pot of water for 10 minutes.
When ready to make your jam put the pot on medium heat and cook, stirring, until the sugar is dissolved and fruit begins to simmer. Turn up the heat a bit, and let simmer, stirring every so often and making sure the bottom isn’t burning, for about 20 minutes. The jam will turn a deep red color and the fruit should fall apart. The jam should reach between 210°F and 220°F, if you have a thermometer.
When the jam has reached this stage, turn off the heat, and carefully ladle the hot jam into the sterilized jars. Fill to within a ¼ inch of the top. Place the lid on each jar, making sure it is closed, but don’t use all your force, since you want the air to be able to escape.
Bring a pot of water to boil, filling it up about half way. Carefully lower the jars into the hot water bath, making sure the water comes up an inch over the top of the jars. Bring it back to a simmer for 10 minutes to sterilize.
Carefully remove the jars from the water bath to a dishtowel on your counter. If you are using canning lids, then you will hear the ‘pop’ as the air escapes and forms

Note: If you are going to be making a lot of jam, a few tools make this much easier. I always use a jam funnel to fill my jars. A candy thermometer takes the worry out of things. And a set of these jam tongs avoids tears.
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Stewy Chickpea "Tagine".

- Stewy Chickpea "Tagine" with Tomatoes, Cilantro and Golden Raisins Recipe on Food52:
- Chickpea Tagine with Tomatoes and Roasted Delicata Squash - Alexandra's Kitchen

Ras el hanout, which translates to "head of the shop" or "top of the shop," is a blend of many spices, often including turmeric, paprika, cumin, coriander, cardamom, and cinnamon, to name a few.
"I purchase mine from Tara Kitchen, but you can find the blend from many sources or you can make your own:
For the ras el hanout:
1/2 cup cumin seeds
1/4 cup dried rose petals
1/4 cup coriander seeds
3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder)
5 tablespoons smoked paprika
1 tablespoon black peppercorns
2 tablespoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
The ras al hanout can be stored in an airtight container for up to 3 months.

I prefer cooking chickpeas from scratch, but you can use canned chickpeas here with fine results.
You'll need two 15-oz cans, drained and rinsed. If you use from scratch-cooked chickpeas, save the cooking liquid for the tagine."
—Alexandra Stafford

Serves 3 to 4
2 tablespoons olive oil plus more for the squash, if using
1 onion, thinly sliced to yield about 1 1/2 cups
Kosher salt to taste
2 cloves garlic, minced
1 tablespoon ras el hanout, see notes above
1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end
4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups
3 cups cooked chickpeas, see notes above
1/4 cup golden raisins
1/4 cup white balsamic vinegar
1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces
Bread for serving, optional

If you are roasting squash, preheat the oven to 450° F.
Prepare the stew. Heat the oil in a large skillet over medium-high heat.
When it shimmers add the onion and immediately turn the heat down to medium.
Season the onion with salt.
Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn't browning, about 10 to 15 minutes.
(A little browning is fine.)
Add the garlic and cook for one more minute.
Add the ras el hanout and cook for another minute.
Add the cilantro and cook for another minute.
Add the tomatoes, season with a big pinch of salt, and stir to distribute.
Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water.
Bring to a simmer, then adjust heat so mixture is gently simmering.
Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn't reduced too much.
If it gets low, add water by the 1/4 cup.
Meanwhile, if roasting the squash, rub some oil over a rimmed sheet pan.
Spread squash over sheet pan.
Drizzle with a few tablespoons of oil and season generously with salt.
Toss to coat.
Spread back into a single layer, then roast for 20 to 25 minutes, or until the underside is nice and golden.
Finish the squash by sliding it under the broiler for 2 minutes or until the top of the squash is golden.
When the chickpeas have simmered for about 30 minutes, taste the mixture.
Add salt to taste.
Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end.
If you are using water, you may need to add more salt at the end.
Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.
To serve, spoon chickpeas into bowls.
Tuck squash aside chickpeas—they're nice to eat together—and serve bread alongside as well.
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Best NY style pizza dough recipe and 14 tips for success!!

- Best NY style pizza dough recipe and 14 tips for success!!:

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How to prepare sparkling kombucha | Holland & Barrett

- How to prepare sparkling kombucha | Holland & Barrett: "scoby"

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Loaded Scalloped Potatoes - Jo Cooks

- Loaded Scalloped Potatoes - Jo Cooks:

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Beet kvass is the ultimate tonic.

- Beet kvass is the ultimate tonic. Read more about the why and how.:
There’s a lot of buzz these days about superfoods.
But have you ever found it puzzling that most of what’s being touted as “superfoods” come packaged in plastic containers?
An ideal superfood is actually nutrient-dense real food. So let’s talk about beet kvass, the ultimate super tonic.
Beet kvass is a probiotic, a liver tonic and a digestive aid.

Support Your Liver
Beet kvass contains many liver-supporting properties. It is a perfect addition to any detoxification program.
This ancient liver tonic is especially helpful for preconception women as it cleanses and tonifies the liver and can prevent future morning sickness, which is so common in the first trimester of pregnancy.
Beet kvass is also an excellent support for kidney stones and gallstones.
Many report that daily consumption of beet kvass eventually eliminates liver spots that have formed on the skin!

Beet kvass provides valuable enzymes and lactic acid.
Lactic acid is a natural means of preserving food and making food less likely to harbor pathogenic bacteria.
Comprised of a variety of beneficial bacteria, lactic acid bacteria is most important in food fermentation.
Lactic acid bacteria are used in making cheese, yogurt, sauerkraut, pickles and beet kvass.

For you history buffs, beet kvass is a traditional tonic that was very popular in Russian and Ukrainian cultures dating back to the Middle Ages.
It was known to offer protection against infection and to help one deal with hangovers. Beet kvass also cleanses the blood.

Beet kvass is a wonderful addition to the diet.
Easy and economical to make and its benefits are tremendous.
It is one of the most nourishing tonics available and you will love the satisfaction that you created it yourself.
Don’t forget, beet kvass, teeming with beneficial bacteria, is a natural probiotic.
It is also rich in minerals and enzymes.
This liver tonic is an excellent digestive aid, especially for those challenged by constipation.
Your liver and skin will love it. And your immune system will be stronger for it.
Make it a daily tonic in your home!

Easy Recipe for Beet Kvass
Probably about the simplest thing on the planet to prepare, it will take about three minutes or less to have this concoction ready for brewing.
Start with a 2-quart jar.
Sterilize the jar by bringing water to a boil and pouring in the jar and then emptying the water.

3 medium beets, peeled (optional) and coarsely chopped
4 tablespoons homemade whey (optional)
1 tablespoon Celtic sea salt (use 1 ½ tablespoons if not adding whey)
spring water or purified non-chlorinated water

Cut beets into quarters, or eighths if beets are large (cutting them into 1-inch pieces).
Avoid small pieces as this will create too much fermentation.
The result of this will be an undesirably high alcohol content.
Be careful not to go smaller than ½ inch pieces.
And certainly do not grate the beets.
Beets create lots of juice, so the smaller your pieces, the more juice and hence, the more sugar.
This will accelerate the fermentation process, resulting in more alcohol and little lactic acid.
Remember, the goal is for lactic acid to increase.
The result is a tonic that is so beneficial for gut protection and supporting immunity.

Place beets, whey and salt in a 2-quart sterilized glass jar.
If you are lactose intolerant or do not have homemade whey, you can an additional ½ tablespoon Celtic sea salt.
This prevents harmful bacteria from forming during the fermentation process.
Adding whey is not essential but does encourage the growth of beneficial bacteria. Either way will work fine.

How Long?
Add purified or spring water to fill the jar.
It is very important not to use chlorinated water such as what comes out of the tap.
Chlorinated water will destroy good bacteria. Stir well and cover tightly.
Place in pantry or cupboard at room temperature.
If you have other starters or cultured foods in process (such as sourdough starter or yogurt), separate the various ferments and cultured foods.
Make sure all your cultured, fermented foods and tonics are at least 6 feet away from one another.
This way the developing friendly bacteria of your yogurt doesn’t mingle with the bacteria of the beet kvass, affecting the flavor.
Allow your beet kvass to sit out at room temperature for 24 hours to 7 days, depending upon temperature, humidity, specific microbial ecology and your personal flavor preference.

Colder, drier climates will require the longer time period for fermentation. In hot and humid climates the beet kvass will be ready in 24-36 hours.
After a day and a half, if any white mold has formed, simply spoon it off the top.
Taste the kvass.
Once to your liking, refrigerate as is. Or remove the beets and decant the kvass into individual bottles.
Then seal tightly and leave at room temperature for another day or two, allowing carbonation to form.

Refrigerate after fermentation period.
Enjoy a glass each day!

Please Note: This post contains affiliate links. If you purchase through these links, there is no additional charge to you, but Biodynamic Wellness does receive a small commission from the company. This helps us to cover the basic costs for this website and allows us to continue providing you with free content. Thanks so much for your support!


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14 Must-See Bread Making Sites | BREAD Magazine

- 14 Must-See Bread Making Sites | BREAD Magazine: "Flour & Water"

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Radicchio Recipes by Martha Stewart.

Radicchio Recipes | Martha Stewart:
Ingredients
1 pound spaghetti
8 ounces fresh ricotta cheese
2 tablespoons extra-virgin olive oil
Coarse salt
3 garlic cloves, minced
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup plain breadcrumbs, preferably homemade
1 head radicchio, quartered, cored, and thinly sliced crosswise
Freshly ground pepper
Directions
1. Heat 1 tablespoon oil in a medium skillet over medium heat.
Add garlic, and cook until soft but not browned, 1 to 2 minutes.
Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes.
Transfer to a bowl, and set aside.
2. Bring a large pot of water to a boil, and add salt.
Add pasta, and cook until al dente according to package instructions.
Drain, reserving 1 cup cooking liquid.
Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil.
Toss to coat evenly.
Add radicchio and half the breadcrumb mixture; season with salt and pepper.
Toss to combine.
Serve immediately, sprinkled with remaining breadcrumb mixture.
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Milk Kefir FAQ.

- Milk Kefir FAQ: Adjusting Quantity & Timing | Yemoos Nourishing Cultures:

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Buttermilk Roast Chicken.

This recipe was inspired by Nigella Lawson’s version.
I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time.
If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why).
I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations.
However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.
Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees.
Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily).
Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.
Serve immediately.
We enjoyed it with wild rice and green beans one night; roasted potatoes and, uh, more green beans another. (Yes, I have a habit.)

My Hamelman Vermont Sourdough.

Lara's bread. From #katryarecipes "My morning exercise".

Bread - My morning exercise from #katryarecipes.
recipe:
400 wheat
100 spelt
400 water

Sourdough Bread with a Stiff Starter from the perfect loaf.

Baking Sourdough Bread with a Stiff Starter | the perfect loaf:
Lara's Bread!

Pane con Lievito Madre di Francesco Favorito. Pane e altri pasticci. Lara's bread.

- Хлеб на закваске Франческо Фаворито — Pane con Lievito Madre di Francesco Favorito | Pane e altri pasticci - Хлеб и другая выпечка:
Verifica's Blog:

Pears.

- vanilla roasted pears – smitten kitchen:

- Red Wine Poached Pear Tart - David Lebovitz:

- How to Poach Pears - David Lebovitz:

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You searched for Bolognese.

- You searched for Bolognese - Half Baked Harvest:

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Bacon and Gruyère Muffins.

- Bacon and Gruyère Muffins | #Muffin Monday | Karen's Kitchen Stories:

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New England Clam Chowder.

New England Clam Chowder recipe | Epicurious.com:

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