summary: sesame twisted rings based on a recipe for Koulouria in “Mediterranean Street Food” by Anissa Helou; twisted baguette; information on YeastSpotting, Regional Recipes and Bread Baking Day; (click on images to see larger views and more photos)

Bread Baking Day (BBD) #30: Twisted Bread

For months now, I’ve been looking at the photograph of Greek Sesame Galettes (Kouloúria) in “Mediterranean Street Food” by Anissa Helou. Every time, I have promised that THAT’s the next bread I’ll make. And each time, as I find myself making a completely different kind of bread, I’m reminded of Vern Rutsala’s poem ‘The Windowsill Over the Sink’ (in Atlantic Monthly Aug1984): that I “can keep anything but promises“.

And then I read Tanna’s (My Kitchen in Half Cups) post on twisted bread. And I made yet another promise. I vowed to make twisted bread for Bread Baking Day #30!

I thought I’d finally make the BBB’s ensaïmadas. Or their Beirut Tahini Swirls. But then reality stomped back in and there I was making baguettes. Not that having baguettes is a hardship, mind.

And so, as I found myself NOT making Greek Sesame Galettes (Κουλούρια) yet again, I decided I’d try twisting the shaped loaf in the way that Tanna had. This is French-style bread. The reason it is looking just a trifle bent is because I made it too long for the stone and both loaves hung over the edge of the stone.

Then the other day, I was looking in our cookbooks for how to make that wonderful white sauce that is served with donair kebab (haven’t found it yet) and once again, Helou’s book fell open to page 118 “Greek Sesame Galettes”. They called out to me. They mocked me, saying, “Promises, Schmomises!! Yah. Right…“.

I had to silence the voices. It was hot in the kitchen. It was noon. But I made the bread. And because it was so ridiculously hot, it was ready to be baked by dinnertime. We baked the rings in the barbecue. (continue reading…)

summary: recipe for penne with radish leaves and broccoli; another rave about radish leaves; information about Presto Pasta Nights; posting doldrums; (click on images to see larger views and more photos)

I rediscovered the wonders of radishes this past week.

Now that the growing season has begun, our local farmers’ market is back outside on its weekly schedule. Yay. Last week I got the most beautiful radishes – dark red, pure white and tomato red.

As I looked through the various bunches of radishes on the market table, I asked for one that had the best looking leaves because I wanted to cook with them. You wouldn’t have believed the reaction. The young really hip-looking vendors both looked a bit doubtful and I think they thought I was completely out of my mind.

he: (wide-eyed) You can eat the leaves?!

me: Yes. They’re wonderful.

she: Really?! (trying to mask look of horror)

me: Yes, they’re great in an omelette.

We looked through the bunches and chose the one with the nicest looking radishes and almost the nicest looking leaves. (Apparently, flea beetles have been a problem and are eating little holes in the leaves.) I still can’t quite tell if after I bought my bunch of radishes that they believed radish leaves were edible. (continue reading…)

summary: egg noodles tossed with wild leeks recipe as a sidedish for fiddleheads, chop and horseradish mayonnaise; information about Presto Pasta Nights (click on images to see larger views and more photos)

I believe I mentioned that there was also a big bunch of wild leeks included with the fiddleheads that our friend gave us. These too we’ve tried before. But from the market. Not freshly picked just a few hours before.

WHAT a difference that much shorter time out of the soil makes!

These freshly picked wild leeks were sweet and hot and almost delicately flavoured. No stink to them (well… if you don’t count oniony garlicky aroma as a stink…. )

We really wanted to show the leeks off – so we could taste them – and decided it would be best to use them to make a very simple pasta sidedish to go with a chop. (continue reading…)

summary: Swiss Chard; ARF/5-A-Day Tuesday (click on image to see larger views and more photos)

ARF/5-A-Day Tuesday* – Swiss chard revisited yet again

Yes, I know it’s Thursday. But it was Tuesday two days ago….

Swiss chard is my new favourite vegetable. Red Swiss chard, that is.

Up until recently, my favourite vegetable WAS beet tops – they’re still right up there at on the top (no pun intended…). But the other day when we went to get beets with their tops still on, we only found the most dismal displays. The leaves were ragged and spindly. I guess it’s the end of beet season….

BUT right beside the beets were the most beautiful bunches of red Swiss chard. Well, why not get those instead and prepare them the same way we do beet tops? (continue reading…)

summary: about fiddleheads; information from Health Canada about fiddleheads (click on image to see larger views and more photos)

It wasn’t until about five years ago that I first tasted fiddleheads. They appeared in the vegetable section of the supermarket around this time of year, labelled as being from somewhere in the Maritimes.

They looked so cute – like little green wheels. Like little green wheels that had been rolling over a sunbaked back-country road…. Yes, indeed. Like asparagus, they can be pretty gritty. So gritty that when I filled out the 100 Canadian Foods to Consume meme, I wrote the following about fiddleheads:

I love fiddleheads – the only thing wrong with them is that it is very very difficult to get the sand out.

So when our friend, who lives north of the city, handed me a bag of fiddleheads she had gathered on her farm that morning, I asked her how long we should soak them to get rid of the sand. Her reply: “There isn’t really any sand. We picked them from an area of the property that isn’t sandy; just give them a good rinse before steaming them.”

No sand? Really? While our friend is one of the most truthful people I know and hasn’t led us astray yet, I still had my doubts. (continue reading…)

shameless self-promotion:

Please join us while we celebrate the life and music of Johannes Brahms (May 7, 1833 – April 3, 1897).

Friday, 7 May 2010 at 7:30 p.m.
Heliconian Hall, 35 Hazelton Avenue, Toronto

I will be playing the wonderful F minor sonata composed in 1894, just three years before the end of Brahms life. This is one of Brahms’ last pieces of chamber music, from a set of two sonatas written for Brahms’ friend, virtuoso clarinetist Richard Muhlfield. When the sonatas were first heard (first performance 19 September 1894: Richard Muhlfeld on clarinet, Brahms on piano), Brahms was begged to create versions for viola and piano as well. He obliged, much to the delight of violists everywhere. (There is very little written for solo viola.)

Clarinetists and violists often have arguments about which instrument works better for the sonata. Perhaps surprisingly, the consensus is that the 1st sonata is much more satisfying on the viola but the 2nd is more satisfying on the clarinet – or vice versa. It’s rare that clarinetists and violists will favour their own instruments exclusively for the sonatas.

As excited as I am to be playing the sonata, I’m almost more thrilled to be performing the two stunningly beautiful songs for Contralto, Viola and Piano.

Not only will there be Brahmsian music, but there are also door prizes and after the concert, you will be invited to stay for complimentary birthday cake, served with tea and coffee (regular, herbal and decaf!).

Tickets are $20 (Regular) and $15 (Senior/Student). To reserve tickets, please email tickets(at)birthdayseries(dot)ca or call 416-944-2655.

For more information, please read the following:

• The Birthday Series at Heliconian Hall
• The Birthday Series: Johannes Brahms

What kind of cake, you ask? Ha!! Come to the concert and see…. Teaser: Yes, there will be Schlag.