This is a work in progress. But Jake and I have decided to branch out into little kitchen videos. Friends have been asking for me to do this and I have resisted till now. Call this pandemic-inspired, but I'm enjoying this format and sharing processes, tips, and techniques that are much easier to show than to describe succinctly in writing. Even the boys are getting excited about this culinary adventure...and rattling off a list of what we need to do.
So, we'll start slowly, but I hope this becomes a natural extension of my blog. I know that people are reading less and less. Maybe this format will inspire people to do it themselves and cook it themselves.
Here's an introduction to Culinary Cam, our YouTube channel...
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
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