Archive for the ‘cooking’ Category

This is our last night in Japan. Tomorrow we take the shuttle bus to the airport and fly back to “yesterday”! If you look at our ticket you would think the flight was only one hour while in reality it is a 12 hour flight. 

So tonight Paul made special reservations at a little tempera restaurant ” Waka Matsu Ya”. It is snuggled away in a local neighborhood about 20 minutes taxi ride away. Paul had been taken there on a work dinner and really wanted to go back together. It has 10 places to sit around the cook and he makes some wonderful and strange things to eat. Paul was told by his Japanese colleagues that there is really only about 6 real tempera restaurants in the Yokohama area and this is one of the best!

We started with the feet of shrimp, fried. It was very good and crunchy. We then had a shrimp, then asparagus, then the spine of a fish, then fish, then small potatoes and tempera corn cut from the cob, and then a large radish type vegetable that was stuffed in the cavities with shrimp and then we had a shrimp mixture served with rice, cucumber, lightly cooked scallop, small salad, and clam mi so soup. This was finished with a green tea and small scoop of raspberry gelato type ice cream. It was wonderful and everything served was delicious.



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Baking Bread

Since it has been cold outside the past couple of days I decided to bake some bread. In the long ago past I would bake bread at least once or twice a week. Those days have come and gone but I really enjoy the taste of warm whole wheat with melting butter on top. Paul’s family love Limpa better known as Swedish Rye Bread. Swedish Rye is much lighter and sweeter than the Rye bread you can buy here in the stores. If you are looking for pumpernickel or anything like that you do not want Limpa. Paul’s father loves it with peanut butter and a little jam.  

I was listening several months ago to one of my favorite knitting podcast, “The Knitting Cook”.  Faith was talking about making Honey Wheat Bread. She talked about Vital Wheat Gluten Flour and how it makes bread taste like bread and not steamed. I enjoyed listening but have wanted to try Vital Wheat Gluten since. Well now seemed like as good a time as any.  

But I could not decide what to make Limpa or Whole Wheat. I could not decide which so I made both breads. The following are pictures of the process of making bread and the two recipes one from Faith, “The Knitting Cook” and the family recipe Grandpa’s Swedish Rye with a few changes I have added: 

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Grandpa’s Swedish Rye Bread Limpa

1 packet yeast, activated in warm water as directed on packet

1 c. warm water (total)

1 c. milk, heated to lukewarm (I nuke mine for a few seconds)

4 T melted butter (dad uses oleo some say it is much better with oleo)

1/4 c light molasses

2 eggs, beaten

 1 T salt

 1/2 c light brown sugar

I make sure all liquids are between 110* and 120* to cool the yeast doesn’t work to high it dies.

p1000178.jpg   Mix all the above together after the yeast has activated.

2 cups light rye flour

4 to 7 cups of white bread flour (if you are putting this into a bread machine about 6 cups should do it.

1 T Vital Wheat Gluten Flour (this is what I added after trying it with Faith’s Honey Wheat Bread)


Next Step

Add rye flour to the water mix, add white flour “until you can handle the dough and it looks elastic,” Knead for at least 5 to 7 minutes. I know that sounds long but it is worth it. I just like to do it to music I can count the songs to mark time.

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Put into a bowl that has been sprayed with spam and spray top of dough. Cover bowl with clean cloth. Let it rise for about one hour longer would be fine but shorter is not keep out of  drafts and chills. I put it in a warmed oven with the temp off.


Take out and make sure it has at leasted doubled. If you knead this bread again it will have a strong crust. Some like the crust better that way.

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     Then put it into two or three loaves. I would not make rolls or any small because the crust is too thick and hard with smaller items.  This is a “do what I say not do as I do” I made rolls and the crust was just to hard and the rolls were not enjoyable.

Bake it at 350 for an hour. Grandpa added orange zest to his if you do add in moderation. Neither Paul or I like the zest added. You should wait until the bread is cool to cut but I have never been able to it soooooo good warm with butter or peanut butter on it.

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This is the recipe that can be found on Faith’s blog for Honey Wheat Bread

Honey Wheat Bread
Developed by Josephine R., my mom, who’s the best baker and cook that I know.
Makes 1 loafMix together in large bowl:
1-3/4 cups whole wheat flour
1 cup white bread flour
1 Tablespoon Vital Wheat Gluten flour (usually sold in a small box at the grocery store in health food section, or in large bins at health food store)
2-1/4 teaspoon dry active yeast
1 teaspoon salt
1/3 cup rolled oats
1/4 cup butter (1/2 stick)
Add to butter and heat together until 110-120 degrees (F):
1 cup water
1/4 cup honey

Add warm liquid to flour mixture.

Stir in:
1 egg

Combine well.  Add more white flour as needed until dough is stiff enough to knead.  Turn out on counter and knead until smooth (5-10 minutes), adding white flour as needed.  Place in greased bowl and cover with clean dish towel.  Let rise until doubled (1-2 hours, depending on how warm and “yeasty” your kitchen is).  Punch down, roll into log and place in well greased bread pan.  Cover with towel again and let rise until doubled (1 or 1-1/2 hours).  Bake in 350 degree oven for 30-35 minutes, until golden and sounds sort of hollow when tapped.  Turn out immediately onto cooling rack.

Slices best when cool, but I bet you can’t wait!  (I never do.)  =)

 Enjoy yourself baking and eating!!!!!

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Hello All

We just got home from a week vacation in Florida. I am happy to be home but always enjoy seeing family and friends. The weather was great except for our last day which was rainy. So I was forced (yeah right) to go shopping. I meet my sister Yvonne at Festival Market Place. We have a long standing tradition that we shop together and pick out our Christmas gift we want from each other. This year was hard because I really did not know what I wanted. However, we found the most wonderful bracelet that is hand made with real semi precious stones and Swarovski crystals.  I think it is just lovely. It is brown with green, yellow and creame stones. Yvonne wanted and got a message bible in a beautiful leather carrying case.  We had a magnificent time together. She and Dick will not be up north for Christmas this year and we will greatly miss them.  

I will be able to work more on the blog in a few weeks. December 8th Paul and I are

 having a Holiday Party at our home. We will have about 75 people. I have a lot of cooking and getting ready to do in the next few weeks. So until I have more time to add to the blog I hope you have a blessed holiday and visit again later. I am going to add several recipes I am using for the party.  Here is one quick and easy appetizer my sister shared with me on our shopping trip. She takes any frozen ravioli boil. Then place on a cookie sheet and spray with olive oil. Then sprinkle sesame and poppy seeds on top bake until brown about 10 to 15 minutes in a 350* oven. Serve with tooth picks and warm Marinara sauce.       

Enjoy Emily  

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I can’t wait to get started.   I can’t wait to share with you about knitting, cooking, watercolor painting, family happenings, prayer group, and the devotional book I am writing.  Welcome to my new site!


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