Saturday, 16 August 2014
- inspiration: Della Fattoria's Polenta bread, p.203-205
- Artisan Baking Across America:
- the Breads, the Bakers, the Best Recipes
- By Maggie Glezer
- (learn more by following this link)
go directly to the recipe
Bread Baking Babes (BBB) August 2014
It’s corn season! J’adore corn. In all forms …even glow-in-the-dark!
It’s my turn to choose the bread this month and I wanted to choose something a little different from our normal bread but one that was made with only grains. Initially, I was going to suggest we make the yeasted cornbread from The Moosewood Cookbook. It is fabulous sliced and grilled on the barbecue then used as a “plate” for grilled meat and vegetables.
But when I looked to make sure that none of the BBBabes had chosen it before, I saw that one of us had chosen a yeasted corn bread already. It was me! It was the very first BBBabe bread that I chose: Broa – Portuguese Corn Bread (BBB October 2010)
So. I thought I’d do something unprecedented and make something new. I decided to start by actually looking in the books on our cookbook shelf. It turns out that they’re not just for decoration…
I began by leafing through Maggie Glezer’s Artisan Breads Across America because it has such lovely colour photos. I got stopped by the amazing photo of Della Fattoria’s Polenta Bread on page 116.
Wow Wow Wow THAT’S the one!! (continue reading…)
Wednesday, 30 July 2014
On one of our bicycle holidays in France in the last century, we blundered into the town of Charroux, only to discover truly spectacular mustard there.
If you get happen to be in the Vichy area, the Charroux Moutarderie is well worth the visit. Make sure to sample some of the mustards and in spite of the high prices, buy at least one jar. You won’t be sorry!
But. Almost equally brilliant is home-made mustard.
Not long before that wonderful bicycle holiday in France in 1998, we went to the Royal Agricultural Winter Fair in Toronto and tasted the best mustard we’d had in a long time. The woman at the stand had made it and was handing out recipes. We learned from her that prepared mustard has a shelf life and tastes much better if it is freshly made.
She was right!! Do make some mustard today. Like us, you too will never buy Grey Poupon or Maille mustard again.
Saturday, 26 July 2014
In winter, we almost don’t have to keep butter in the fridge. It’s pretty much the same on the counter as in the fridge; the butter is hard. (heh heh, I cannot help but think of Grandpa’s favourite response:
it’s harder where there’s none!)
me, blog from OUR kitchen, annual Scrabble clout and cake fest
To stop the furry black fiend from sneaking onto the counter to eat butter, we have to put a hat on it. We put the butter on a saucer with a custard bowl inverted overtop.
For about 10 months of the year, the standard phrase (spoken through chattering teeth) in our house is “The butter’s hard…”. Then, for about 2 weeks or so, when left out on the counter on a butter plate, it softens a little and then stays at exactly the right softness.
But for the rest of the time, when summer hits with a vengeance, it turns into a semi-liquid greasy mess. In the past, we didn’t dare to leave the butter out. Unless we wanted rancid butter…. (continue reading…)
Wednesday, 16 July 2014
go directly to the recipe
Bread Baking Babes (BBB) July 2014
In that blessed climate [of British Columbia] — not unlike its native Provence — rosemary can be left outside year-round. Gardeners in the rest of Canada are not so fortunate and must take their tender rosemary bush indoors when heavy frosts threaten. But the effort is worth it, if for no other reason than the pleasure of running your hand over the needles [...] releasing essence of rosemary into the air. It is an antidote to the weariness with the world.
Turid Forsyth and Merilyn Simonds Mohr, “The Harrowsmith Salad Garden”, p. 61
Cathy (Bread Experience) is this month’s host; she has just come back from a wonderful time in Tuscany and decided that we should make Tuscan bread.
I have to admit I was a bit afraid that we were going to have to tackle saltless bread. Thank goodness, no.
Her choice, a variation of a recipe in Carol Field’s “The Italian Baker”, sounded fabulous! Especially that it has a crust that “sparkle[s] with diamonds”. Not to mention the addition of rosemary!
One of my favourite breads that we had when we did a walking tour of Tuscany (in the last century) was a flat crisp rosemary bread. It was the best! (continue reading…)
Wednesday, 25 June 2014
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Classic cherries jubilee [...] flambeed with brandy is a great, refreshing dessert especially after a hearty meal.
-allrecipes.com, Classic Cherries Jubilee
There’s nothing so thrilling as blue flames for dessert!
We were riding our bikes through the neighbourhood the other day and in one of the front yards, I saw the most beautiful cherry tree, laden with beautiful white and rose coloured cherries! And I suddenly wondered if I would get to pick cherries for NotFarfromtheTree this year.
I hope so!! I hope so!!! (I’m on a waiting list to be chosen for the first cherry picks of the season this Saturday…).
Pick me! Pick me!! (continue reading…)