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Classic Molded Shortbread

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Classic Molded Shortbread | Korena in the KitchenI’ve had this post “on deck” for about two weeks now but just haven’t been able to find the time to add the pictures and actually publish it. I remember when I was posting three times a week on this here blog – now I’m lucky if I can manage three posts a month! However, with it being the 2014 Christmas Baking Season, and with all the blog-worthy baking that has been coming out of my kitchen, and fact that I’m off work for a few weeks over the holidays, maybe I’ll actually be able to get it together to post a few more times before this month is over…

Classic Molded Shortbread | Korena in the Kitchen…

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Whole Wheat Sourdough Croissants

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Whole Wheat Sourdough Croissants | Korena in the KitchenAlmost a year ago exactly, David Lebovitz posted a recipe for whole wheat croissants on his blog. I have been meaning to make them ever since, and I finally found an excuse to do it for this month’s Sourdough Surprises project. I haven’t baked with the group for a few months and my poor, poor starter has definitely been suffering because of it: when I pulled it out of the fridge at the beginning of the month, knowing that I’d need to revive it after not feeding it for a very long time, the top had actually turned grey. My heart sank because I thought I’d killed for real, but upon closer inspection it smelled fine and I was able to scrape off the grey layer (which was just discolouration and not anything more sinister). A few aggressive discards and feeds later, it was back to its happy, bubbling self. Moral of the story: despite appearances, a well-established sourdough starter is actually really really hard to kill!

Whole Wheat Sourdough Croissants | Korena in the Kitchen

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Bread, Butter & Jam

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May 19 is Food Revolution Day. This is a “day of action” organized by the Jamie Oliver Foundation to promote better food and food education – essentially, to get more people engaged in the acts of growing, buying, cooking, and eating real food. Food enthusiasts are encouraged to take part by hosting Food Revolution events that focus on getting back to basics, learning healthy food habits, and understanding the importance of where food comes from (ie, grown on a farm and prepared at home from scratch versus industrially processed, individually wrapped, and sold ready-to-eat at the store). I am currently re-reading Michael Pollan’s The Omnivore’s Dilemma, which relates to these issues, and Food Revolution Day really struck a chord with me. I wanted to “host” something on my blog, but I wasn’t sure what….

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Pork Tenderloin with Honeyed Butter and Sage and Perfect Roast Potatoes

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This pork tenderloin is delicious. Honey-y and butter-y and sage-y and delicious. The recipe is adapted from my trusted friend Martha (I added the sage – rosemary or thyme would probably be really good as well), and as usual, she did not disappoint. This is easy enough for a weeknight but tasty enough for company. I can’t think of anything else to say, other than DELICIOUS.

The roast potatoes are adapted from Clothilde’s roast potatoes on Chocolate & Zucchini. I think her original recipe has the oven temperature a bit higher, but I find that they roast better at 375˚ F. The trick is parboiling the spuds, then draining them and giving them a good shake (with the lid on!) to bash them around a bit and create a soft, slightly mashed layer on the outside of each potato piece that gets nice and crunchy in the oven. Preheating the oil (I hear duck fat makes the best roast potatoes!) in the oven ensures that the spuds don’t soak up too much oil. It might sound complicated, but it’s really not, and it’s definitely worth the extra steps of parboiling and shaking! (Actually the shaking part is pretty fun 😉 )…

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.