January 26, 2010

Swedish Rye (Limpa): BBAC#37

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Swedish Rye Bread
Swedish Rye Bread
The Bread Baker's Apprentice Challenge #37: Swedish Rye (Limpa)

Wow, I love this bread. I was prepared for a disappointment but reading through the ingredients I knew this would be a yummier rye bread because of the spices and orange flavoring. These are the ground spices that made me fall for it: aniseed, fennel, and cardamom. These spices combined with dried orange peels*, brown sugar, and a small amount of molasses make this fragrant sweetish loaf so good just by itself, with butter, or with mild cheeses such as brie or young Gouda. The crumb and crust are soft with a bit of chew and the flavors complement each other, not one flavor is dominant.

I think I'm beginning to really love rye breads but will probably take a long time or maybe never to appreciate the 100% Sourdough Rye Bread (BBAC #32).

Swedish Rye Bread
extra yummie with brie

flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5

* I usually get dried orange peels [for Chinese-style meat stews] from the Asian grocery store. About a month or so ago I dried some orange peels from 4 large oranges by leaving them on the kitchen counter for 3 days. Then to make sure they are super crispy I put them in the very low heat dry setting of the toaster/convection oven for 20 minutes and stored them in an airtight jar. I pulverized the peels in a coffee grinder for the limpa.

Dried Orange Peels

January 23, 2010

Lasang Pinoy Sundays: Chocolate

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champorado with dark and white chocolate

Champorado, a Filipino breakfast food, is a sweet chocolate sticky rice porridge. The rice is boiled in water with cocoa powder and sugar, then served with milk just like cereals. After a day in the refrigerator the leftover champorado becomes thick and pudding-like but still very yummy.

The photo is ancient, taken in 2006. I chose this photo from my "chocolate" archives because it's perfect for this edition of LaPis: Chocolate. I made 2 separate champorado, one with dark and another with white chocolate, and served them both in one bowl. There is no need to add milk to enjoy this all-time Filipino favorite and you get to savor two kinds of chocolate all at once in one spoonful.

Lasang Pinoy Sundays is a gallery of food photography, Filipino style, is hosted by SpiCes and FeistyCook.

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