Sunday, 16 June 2013
go directly to the recipe
Bread Baking Babes (BBB) June 2013
Some weeks ago, when we got anardana, I wandered around the internet to find what people made with it. In my wanderings, I discovered a Persian-style kebab. And along with the kebab, I learned about the most wonderful looking ridged golden flatbread, nan e barbari.
We HAD to make both! And as soon as we did, I knew what bread the BBBabes HAD to make this month. Out of the several similar internet versions of recipes for this bread, I chose Lida’s recipe. She wrote:
Perhaps the most famous and widely used bread in Iran, Barbari is a part of Iranian culture. A piece of Barbari with some feta cheese and a cup of tea form the traditional breakfast in Iran. The secret behind the golden color of Barbari and its unique smell is in the small amount of baking soda mixed with some water and used to brush Barbari before baking. This mix is called Romal.
- Lida, 1001 Recipes, Barberi Bread
I love the shape. I love the colour. Let’s face it. I love this bread. (continue reading…)
Monday, 10 June 2013
I know I’m like a broken record but I can’t stop saying it: I love SAVEUR magazine!
Whether you’re in Minnesota or Tibet, Missouri or Latvia, England, Alaska, or Iran, rhubarb grows like a weed pretty much anywhere with usable soil and a hard freeze in the winter, which the plant needs to thrive. But now things get interesting again, because at my local farmers’ market, and at all of those in the rest of the snowbelt, this weediness makes rhubarb one of the superstars of early spring. That’s when bundles of rhubarb stalks appear alongside ramps, fiddlehead ferns, and wild watercress. They mark the true end of winter, the beginning of the edible outdoors, the start of local cooking becoming exciting, even exuberant, again.
-Dara Moskowitz Grumdahl, Good Stalk: Rhubarb, SAVEUR Magazine, no.155 (May 2013)
Rhubarb!! I also love rhubarb. (continue reading…)
Sunday, 9 June 2013
2013 experiments with Irfanview:
And now …
Go back… Go waaaaay back… to 1957
with the CBC Digital Archives
Saturday, 8 June 2013
- inspiration: lamb slipper kebabs and cumin-coriander beef patties, p. 257, 268
- Mangoes and Curry Leaves
- Culinary Travels Through the Great Subcontinent
- By Jeffrey Alford and Naomi Duguid
- (learn more by following this link)
Last month, when I was raving about anardana, I mentioned the lovely looking slipper kebab recipe on p. 257 in “Mangoes and Curry Leaves” by Naomi Duguid and Jeffery Alford.
Here is our take on the slipper kebabs, made with ground pork instead of lamb (because I am a freak and don’t care for lamb). We garnished them with coriander leaf and served them with bread, yellow dahl, stir-fried cabbage and hot hot hot red chillies.
Dinner, once again, was fabulous. (continue reading…)
Wednesday, 5 June 2013
In the meantime, please admire this fabulous pizza that we had the other night.
I made the pizza dough using the recipe for ‘same day straight pizza dough’ in Ken Forkish’s “Flour Water Salt Yeast” (I love this book!) (continue reading…)
Friday, 24 May 2013
Hand-kneading – with the help of a dough-scraper, using ‘lift, flip, slap’ and/or ‘hand-wringing’ ways – is easy and satisfying. It’s even easy when someone forgot to add all the flour.
I love the sound of the dough slapping down on Richard Bertinet’s ‘lift, flip, slap’ method that I learned from watching a video on gourmet.com. The slapping part isn’t particularly loud. There is just a nice satisfying *Plop* as the dough hits the board. (»»»)