View allAll Photos Tagged ryebread
Kimmie's - Anaheim Hills, CA
Please enlarge. I prefer my photos to be enjoyed in full screen format.
Rye bread, chicken fillet, red onions, bell peppers and iceberg salad give a nice texture to this meaty sandwich. Cheese and iceberg salad not shown in the photo.
honey marinated chicken breast fillets
1 red onion
1 orange bell pepper
iceberg salad
cheese
rye bread
1. Fry fillets on the pan.
2. Chop fillets, red onion and bell pepper to nice chunky pieces.
3. Assemble toppings on the bread in the order you prefer. Here's mine: chicken, onions, bell peppers, iceberg salad and cheese.
4. Enjoy the crunchy experience.
Note that you can store the fried fillets in the fridge and make more sandwiches later.
Bird trips always involve food. I must say that it is very hard to say exactly which bird trip / food story is my favorite. However, this one surely ranks high in the Culinary Hall of Fame;
I had a friend named Bob Caldwell who also happened to be my dentist. Bob was a really nice guy, and through our conversations he found out about my interest in birds and asked me a lot of questions. I could tell he was intrigued with the idea of getting up at 3 in the morning, driving 100 miles to Point Pelee Provincial Park in Ontario, and birding all day.
I asked Ron if it would be alright to invite him along on one of our spring trips, and Ron said something to the effect of; “As long as he understands that our normal birding thing is not a leisurely walk in the park”.
I packed the cooler for that trip; Sodas, a couple loaves of rye bread, 3 kinds of meat, 2 kinds of cheese, a head of lettuce, jars of pickles, mustard, Miracle Whip, and a whole Mexican Wedding sheet cake.
Our usual birding method was to get to Pelee just before dawn hike out to the point, and bird our way back to the car. This would take about 3 hours or so, at which point we would make our first pit stop.
I made the sandwiches; Slice of bread, mustard, slice of Old Fashioned Loaf, slice of Provolone cheese, slice of Pimento Loaf, slice of Swiss cheese, slice of Smoked Ham, pickles, chunk of lettuce, Miracle Whip, slice of bread. Delicious! Finished the break off with a piece of Shirl’s stupendous Mexican Wedding cake.
Next we birded the marsh area all along the road for 2 or 3 more hours. -- Repeat sandwich and cake process.
We usually drove out of the park to Hillman marsh and the onion fields next, looking for shorebirds etc. That took a few more hours. -- Repeat sandwich and cake process.
Bob was really groaning by this point so he ate only a half a sandwich and refused the third piece of cake, saying that he felt like he was nine months pregnant.
By the end of the day Bob had added 30 or 40 species to his life list and was wore out. He was really feeling his birding oats though on the drive home because he made this statement;
“You know when I first got here this morning I really didn’t know what real birding was about, but after spending the day with you guys, I think I’ve become a real birder.”
Ron didn’t miss a beat, he said simply; “You ain’t no birder!” Then after pausing for effect he said; “You can’t eat!”
The look on Bob’s face between those two statements was priceless and I’ll never forget it. We all had a good laugh when Bob realized he was just the object of Ron’s extremely dry wit, a wit which he inherited from his father, by the way.
A 1-liter bottle of Tamsus from Butautu Dvaro Bravoras in Birzu raj, Lithuania, at Restoranas LOKYS in Vilnius.
Butautu Dvaro Alus Tamsus is a 5.5% abv dunkel-style of lager. It poured a hazy reddish brown with a beige head. It had a malty smell with some roasted notes. Mouthfeel was medium heavy with a soft carbonation. Flavor started out with a mild caramel sweetness which was balanced by a roasted bitterness, which lingered on in the aftertaste. As it warmed up I also got some ryebread in flavor.
This was not a very exciting beer, but it was well balanced and very drinkable.
-Bortsch verrines,
-Marinated bocconcini & prosciutto verrines, &
-Toasted rye bread, pear & blue cheese bouchés
For the blue cheese & pear canapés, I used a delicious Québec cheese, La Roche Noire made by award winning cheesemakers Alexis de Portneuf.
This is what I had for dinner tonight...about 5 minutes ago! I wasn't hungry when I made dinner for everyone else, so I ate my dinner at 1 in the morning! This is for the Flickr Challenge Group.
Loaf number 22 and going strong!
I made this bread today. Easy. Not bad for a first attempt.
It wasn't as dark as Julia's rye bread. We figured that it was a different brand of brown sugar that was less brown. Tasted about the same though.
Before going on holiday to Norway, I was reading an article about what goes into our standard supermarket sliced loaf (lots of enzymes for no apparent reason) and how much love goes into it (not very).
I'd been making bread every now and then for some years, but decided whilst away that no more supermarket bread would I buy. Instead I'd bake my own all the time and either eat it, or slice it and freeze it for future use.
What follows is a series of photos of the various loaves I've made.
Here on the left are two New York rye loaves. On the right is a white cob that turned out to be slightly flatter than I expected.
Both recipies are from Bread: Cibbatta to Rye by Linda Collister
Beet and rye bread panzanella with oranges and home made vegan feta.
Ingredients: beets, organic orange sections, red onion, rye bread, olive oil, vegan feta, fresh herbs, parsley, salad burnet, garnished with orange zest
You will find many different recipes for herring salad. I like my herring salad with the herring on the side - deconstructed.
Our five-year-old blood plum tree yielded a decent harvest this summer, leading to lots of European plum cake, and also a Central European plum sauce (“Plaumenmus” in German) which has less than 10% added sugar and is ultra delicious on sourdough ryebread. Here, nearly five litres of plum quarters sit in our big stainless steel cauldron before the cooking stage. The first thing to do is to add around 8-10% sugar by weight, stir it through the plums, put a lid on it and let it sit overnight. The sugar draws juice out of the plums, and then the plums can be brought to the boil in their own juice, to which we added cinnamon and a splash of brandy. The moment the mixture boils, the lid is taken off and the setting reduced to simmer, and then the concoction slowly simmers, without stirring, for around three hours. When the fruit pulp is concentrated enough, it is bottled immediately while still hot. The resultant plum sauce is a dark purple-black and packs an unbelievable punch of flavour.
Schwarzbrot mit Deutschlandfaehnchen| dark German bread with German flag | Bei Nutzung vorher Honorar mit Copyrighthalter abklären. | Usage only after clearance of payment
[CREDIT:
Frank-Udo Tielmann
Evenly spread 2 to 3 tablespoons of carrot cream cheese spread on one slice of bread.
Read more at Dessert By Candy.
Ripa and Satu took us out for a fabulous meal at a restaurant on a little island in Helsinki.
The island was called 'Tar Island' and the restaurant had a name that translated to 'Smoke'. There's a clue there. Everything on the menu, and I do mean everything, had some kind of smoked influence.
The restaurant itself was a former tar warehouse and the oldest wooden building in Helsinki still on its original site. I elected to join Ripa by going for the set menu, which included this starter (which is for three!).
The starter is frequently my favourite part of any meal, and it proved to be so here. This was called 'Secrets of the Tar Island' and is basically a collection of seasonal starters.
Starting at the far end of the board, it's new potatoes, caramelised onion chutney and mushroom chutney (as I think it was described) which was coarse cut mushrooms with sour cream which were amazing. Then it's the meats. Smoked duck and pork with smoked mustard. Fit, fit, fit. Then the fish. Smoked salmon (divine as always), chilli herring and my highlight, ginger herring in the creamy dressing. This was served with both wheatbread and ryebread with smokey salted butter.
This was phenomenal, though my pleasure was either curbed or enhanced (I'm not sure which) by the aperitif of tar schnapps. This isn't a euphemism. It contains water, sugar, alcohol and tar and in truth after I downed my shot I was instantly three sheets to the wind!
I'm buying the same stuff day after day, so I'm trying to at least take different kind of photos. Mel was wondering what a cloudberry is, so I thought I would concentrate on that today.
But first my shopping list for today (photo below):
- Cloudberry yogurt
- Orange yogurt
- 2 bags of my favorite rye bread
- Da-Capo chocolate bar
Subtotal: 3.54 € [$5.17, £3.14]
15 Sep 09. Total in September: 125.44 € [USD 180.50, GBP 109.65]
--
Cloudberry
Lakka / hilla / suomuurain in Finnish, hjortron in Swedish.
The cloudberry (Rubus chamaemorus) is a slow-growing alpine or sub-Arctic species of Rubus, producing amber-colored edible fruit (see my photo).
The ripe fruits are golden-yellow, soft and juicy, and are rich in vitamin C. When eaten fresh, cloudberries have a distinctive tart taste. When over-ripe, they have a creamy texture and flavor somewhat like yogurt. They are often made into jams, juices, tarts, and liqueurs. I have always loved cloudberry flavored ice creams!
In Nordic countries traditionally liqueurs such as Lakkalikööri (a Finnish liqueur) are made of cloudberry. It has a strong taste and a high sugar content. Cloudberry has also served as a spice for aquavit. A cloudberry liqueur is also made in the north eastern Quebec region of Canada. The liqueur is known as chicoutai, which is the local Aboriginal name for the cloudberry.
Using the yeast from the Laucke bread mix resulted in a dark rye loaf that didn't rise as much, and because we were out, the keep-warm function dried out the loaf.
This bread basically came about via me dumping the dregs of my grain bins into a multigrain, semi-enriched dough and letting it go crazy. I made one loaf with sweet, home-dried cranberries, cherries and blueberries, and left the other one au naturale.
www.yummysmells.ca/2015/09/kitchen-sink-bread-breadbakers...
Call it what you will; a corned beef sandwich on onion rye topped with Russian Dressing and Cole Sllaw is what I call a Corned Beef Special. This one is different though. Everything in this sandwich is made from scratch! The rye is from a rye sourdough starter that I grew and came out of the oven just over an hour ago. The Corned Beef is freshly made and so is the cole slaw and Russian Dressing. Okay, I lied.. I didn't raise the cow! :) Talk about the freshest best tasting Corned Beef Special that you can eat? This is IT!