Saturday, 6 September 2014
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It’s August. How many are on holiday? How many will bake anyway? Will there actually be a gallery?
This August, the BBBabes made polenta bread. (Here is the recipe we used.) Happily, I was the only one foolish enough to make “Glow in the Dark” Polenta Bread…. To make up for not having radioactive ingredients, one of the BBBabes was most intrepid and used her sourdough instead of commercial yeast to make her Polenta Bread. So did one of the BBBuddies.
Because of the wonders of technology, the BBBuddies come from all over the world. …I LOVE the internet! (continue reading…)
Is my love affair with SAVEUR coming to an end? (I’m seriously considering the idea of not renewing my subscription when it next expires….)
I just finished reading the most recent SAVEUR magazine, The India Issue. And I’d like to have a word or two with them about what is going on there.
We were really excited when we saw the front cover and couldn’t wait to read the various articles. T was especially thrilled, hoping to relive some of the wonderful memories of his time in India and learn how much it has changed and/or remained the same.
The India Issue
Special Issue #167 is a love letter to India – its diverse landscapes, people, and of course, incredible food.
- SAVEUR.com | The India Issue
From remote tribal villages to frenzied capital cities, in India, food is life’s organizing principle. For this issue, we traverse the massive subcontinent, from east to west, from south to north and northeast, along the way dipping into restaurants and morning markets, the home of a nomadic herdsman and the palace of a raja, a wedding and a glossy movie set. [...] The journey into India can start with just one curry, one dal, or one lassi. Come along with us.
-SAVEUR India, The India Issue, (SAVEUR No. 167), p. 6
As we read through the magazine, we were more and more disappointed. The articles were short, almost to the point of briefness and few held any magic, but were simply reports about what kind of food people eat in various regions, rather than a glimpse into life in that remarkable country and an unspoken invitation making the reader want (neeeed!) to experience it personally. (continue reading…)
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…
Wow Wow Wow THAT’S the one!! (continue reading…)
When we visited a moutarderie in Dijon in 1996, I was amazed to discover that the mustard seeds used were grown in Canada! We decided not to buy mustard to take home as a souvenir….
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.
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
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…)
scribbles: The Christmas Pudding . Making Vínarterta
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