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LA CUISINIERE D'HIMMLER de Franz-Olivier GIESBERT - 2014 - Editions FRANCE LOISIRS - 359 pages Quatrième de couverture Ceci est l'épopée drolatique d'une cuisinière qui n'a jamais eu peur de rien. Personnage loufoque et truculent, Rose a survécu aux abjections...

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A doll's hearth is a diminished replica of a herd that serves children as a toy. Such herds came in the middle of the nineteenth century. Their greatest distribution

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White Borscht is a tasty Polish Easter soup that is full of sausage, eggs, potatoes, and other ingredients that bring a lot of religious symbolism to each bite of this delicious soup.

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Keukeninrichting en decoratie, plaatsing van antieke fornuis, keuken inrichting met antieke houtkachel, stoof of open grillhaard. Antieke cuisiniere, antieke tafels.

I love breakfast for dinner so these Polish apple pancakes, called Racuchy z Jablkam, sounded perfect. This recipe comes from Curious Cuisiniere and according to author, Sarah, the yeasted version of this Polish dish is commonly served for dinner or an afternoon snack. You could certainly serve it for breakfast, you'd just have to get…

This week for #SundaySupper I got to attempt something I've never done before...Canning! I have always wanted to try my hand at canning. Pretty much from the first time I saw how my great-grandmother would cook and can the freshly cut fruits and veggies from her garden. I was only 8 years old at the time, but I knew that canning was something I wanted to do when I grew up. Years later, when Hubby and I were newlyweds, we visited the home of the pastor of the church where we met. I don't remember much about that visit, but I do remember the pastor's wife's beautiful vegetable garden and her enviable shed/workshop where she did all of her canning. I remember looking at the Mason jar lined shelves thinking, "I have got to get me one of these!" But as much as I dreamed of one day becoming a canning maven, I never really tried to actually do it. The main reason for that is because I find canning terribly intimidating. I remember my grandmother always warning that the jars MUST be properly sterilized or your preserves would spoil. And I also remember the time that Pappy (my grandfather) decided to try his hand at canning. Every single jar of his pumpkin butter went bad in like a week. This week I finally faced my fear and tried my hand at pickling my own jalapeños, because we LOVE jalapeños. I don't know what I was so afraid of. My first attempt at canning was a complete success. Making your own pickled jalapeños is SO easy. Not only was it quick and easy, the end result was WAY better than that canned stuff from the supermarket. The aroma is intense and intoxicating all at the same time. The peppers are crisp and full of flavor and heat. And you can actually identify the spices that are floating around in the vinegar. Canning fresh jalapeños is so easy and delicious, I don't think I'll ever go back to buying that canned stuff. Jalapeños en Escabeche (Pickled Jalapeño Peppers) (Recipe adapted from The Homesick Texan Cookbook by Lisa Fain) Ingredients: Cilantro 10 black peppercorns 2 cloves garlic, minced 1/4 teaspoon ground cumin 1 bay leaf (laurel) 2 tablespoons vegetable oil 8 to 10 fresh jalapeño peppers, sliced into rounds 2 large carrots, peeled and thinly sliced 1/2 large onion, julienned White Vinegar (about 1 cup) Water 1 teaspoon salt 1 (16 oz.) glass jar & lid Directions: Sterilize the jar and lid in a pot of boiling water. Using tongs, carefully remove the jar and lid and place on a clean surface to dry completely. Add a sprig of cilantro, the black peppercorns, garlic, cumin, and bay leaf to the jar; set aside. Heat the vegetable oil in a large skillet over medium heat. Stir in the sliced jalapeño peppers, onions, and carrots. Saute for about 5 minutes, stirring occasionally. Remove from heat and transfer the jalapeño peppers, onions, and carrots to the jar with the spices. Fill jar halfway with white vinegar (about 1 cup). Then add enough water to fill the jar, leaving 1/4-inch at the top. Seal jar with lid and shake gently to combine the ingredients. Refrigerate for at least 24 hours. Enjoy!!! And now for this week's Preserving the Harvest recipe ideas from my #SundaySupper friends: Cool Condiments: Chow Chow Relish from Magnolia Days Homemade Hot Dog Relish from Juanita's Cocina Fabulous Fruits: Apricot Ginger Jam from Happy Baking Days Banana Jam from Killer Bunnies, Inc Blueberry Cheesecake Ice Cream from Gotta Get Baked Blueberry Lemon Basil Jam from Daily Dish Recipes Candied Watermelon Rind from What Smells So Good? Fig and Strawberry Jam from Jane's Adventures in Dinner Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks Mulberry Jam from Curious Cuisiniere Quick Peacharine Chutney from Shockingly Delicious Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi Strawberry Butter from The Urban Mrs Other Outstanding Recipes: Fireweed Jelly from The Foodie Army Wife Flavoured Butters from Small Wallet, Big Appetite Gravlax from That Skinny Chick Can Bake Vivacious Vegetables: Corn Cob Jelly from Blueberries and Blessings Deep South Dilly Beans from Eat, Move, Shine Fermented (Sour) Pickles from Growing Up Gabel Fire Roasted Salsa from Peanut Butter and Peppers Hot and Spicy Giardiniera from The Messy Baker Hot Italian Giardiniera from Healthy. Delicious. Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM Refrigerator Dill Pickles from Country Girl in the Village Spicy Sweet Tomato Chutney from Food Lust People Love Traditional Escabeche (Pickle) from Basic N Delicious Thank you to Hezzi-D's Books and Cooks for hosting this week's #SundaySupper Preserving the Harvest party. Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement. Tweet

Squash of all kinds are gladly welcomed in our home.  We simply cannot get enough of this vegetable.  For Sunday Supper we are celebrating this versatile vegetable with an abundant list of recipes of every kind.  You will find all of the links at the bottom of this post. My favorite squash is by far the acorn squash. It is meaty, has great flavor, easy to prepare and makes an easy meal in and of itself.  Squash is so versatile in recipes too.  I grate them into meatballs, layer them in casseroles, add them to baked goods or saute, bake, fry, grill , freeze or roast each type. Did I mention we use it A LOT in our home.  I believe I use squash every single day.  Along with the above suggestions I also scramble them into our morning eggs, our smoothies, and omelets. This recipe is my favorite use of acorn squash.  The squash is baked with this little pool of deliciousness in the center.  The center is heavy cream or coconut milk (I have used both before and they are equally divine), a dab of grass fed butter, salt and pepper and if you want, a sprig of thyme.  The bonus ingredient is cheese.  We are Lacto Paleo in our home so we are not adverse to using a bit of cheese in some of our dishes.  For this dish I grated a 24 month aged parmesan cheese.  Just enough to give it a rich flavor profile. I threw a few quartered sweet potatoes in to the baking dish too and seasoned them with salt, pepper and thyme.    The sweet potatoes can be eaten later or along with the squash. When the squash is finished baking, you don't want to cut it in half.  If you do this you will lose the creamy center filling.  You want to scoop the squash out and hopefully get some of the rich cream (dairy or coconut) with each spoonful. My mouth is watering just writing this.  It is a good thing I just bought an acorn squash last night.  I need to make this for lunch. Creamy Baked Acorn Squash  Makes two halves, enough for 4 people 1 large acorn squash, cut in half and seeds removed 2 tablespoons of grass fed butter, unsalted 1/2 cup of heavy cream OR coconut milk with cream Salt Pepper 5-6 sprigs of thyme 1-2 sweet potatoes, peeled and sliced (optional) 1 tablespoon of olive oil for the sweet potatoes only (optional) 1/4 cup hard cheese like: parmesan, pecorino romano (optional) 1.  Preheat oven to 375 degrees. 2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered. 3.  Remove from oven and serve immediately. Check out this list of recipes all centered around squash! More Squash Recipes from the Sunday Supper Crew: Starters – Appetizers & Cocktails: Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee Zucchini Pizza Bites from Mommas Meals Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie Pickles & Relish: Zucchini Pickles from Jane’s Adventures in Dinner Zucchini Relish from Magnolia Days Soups & Salads: Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia Tofu Vegetable Soup from What Smells So Good? Zucchini Cheese Soup from Noshing with the Nolands Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles Main Dishes Acorn Squash Ramen from Ninja Baking Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings Beef Ragu over Spaghetti Squash from The Texan New Yorker Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family Chorizo-Stuffed Zucchini from La Cocina de Leslie Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley Italian Sausage Zucchini Lasagna from Curious Cuisiniere Risotto with Butternut Squash, Chicken and Sage from Cooking Chat Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips Spaghetti Squash Casserole from Shockingly Delicious Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures Stuffed Red Kuri Squash from Food Lust People Love Zucchini-Corn Pancakes from The Weekend Gourmet Side Dishes: Cheesy Thyme Baked Acorn Squash from An Appealing Plan Creamy Baked Acorn Squash from Simply Gourmet Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen Roasted Kabocha Squash from Peaceful Cooking Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey Spaghetti Squash Fritters from Nosh My Way Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian Sweets to Start or End the Day: Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch Chocolate Zucchini Pancakes from Brunch with Joy Granny’s Zucchini Bread from Pies and Plots Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl Pumpkin Spice Latte Cupcakes from The Foodie Army Wife Vegan Pumpkin Spice Cookies from Killer Bunnies Inc. Zucchini Brownies from Eat, Drink and Be Tracy Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks A big thanks to my dear friends, Alice, of A Mama, Baby and  Shar Pei in the Kitchen, and Christy, of Confessions of a Culinary Diva, for hosting us today!!! Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. Written by Sherron Watson