I am a freelance musician in Toronto, Ontario, Canada. What I really love is good food, books, movies, gardening (even though I have a black thumb) and bicycle travel.
My foodblog is at https://etherwork.net/blog/- adventures in food and drink, recipes, disasters, triumphs....
For this month, Judy (Judy’s Gross Eats) decided we would make the very kind of bread that terrorizes me. Since becoming a BBBabe in 2010, I have been dreading this very moment. (Hey! Isn’t October the month for scaring people??)
She decided that the BBBabes would make – eeeeeeek – panettone. That means lots of butter. Lots of sugar. Eggs. The need to hang the bread upside down so it doesn’t sink as it cools. (continue reading →)
This month, Elle chose a beautiful fall-like flatbread from a cookbook by public TV personality, Joanne Weir. The flatbread would have been perfect for Thanksgiving. (If only I had thought of it in time!)
Not only is this flatbread beautiful to look at, it also has great texture: light on the inside and crisp on the outside. […] It would be great in the fall, alongside onion soup or a salad containing goat cheese or Stilton with a little walnut oil in the dressing.
– Joanne Weir, Joanne Weir’s More Cooking in the Wine Country, p.64
And then… just after Thanksgiving, the sky fell again. Not literally this time, but figuratively. First T tested positive for COVID and then, a couple of days later, so did I. Back into lock-down we went! (continue reading →)
En anglais, on s’appelle le quartier Juif “le Pletzel” [In English, the Jewish Quarter is called “the Pletzel”]
– Florence Kahn, “Bagels, cheesecakes et autres recettes Yiddish: Delicatessen” [Yiddish Cuisine : Authentic and Delicious Jewish Recipes]
This month, Karen’s choice for the BBBs is pletzel. Please note that is NOT a typo. It really is an “l” rather than an “r” in the name.
Onion and Poppy Seed Pletzel is a European flatbread similar to Focaccia. It is commonly referred to as the Onion Bread Board and can be found in bakeries in NYC.
– Sandhya Ramakrishnan, My Cooking Journey | Onion And Poppy Seed Pletzel | Onion Bread Board
You don’t hear much about the pletzel these days. On one hand, it’s an Ashkenazi Jewish flatbread covered with raw onions and poppy seeds. On the other hand, it’s a neighborhood in Paris.
The name comes from the Yiddish for “little square,” as in a little area within a city. (Technically, the Yiddish spelling of the neighborhood is “פּלעצל,” which transliterates to “pletzl.” The flatbread, on the other hand, is more commonly spelled “pletzel.”) The Pletzl in Paris sits in the Marais neighborhood of the Fourth Arrondissement.
– Joe Baur, food52 | This Bread Is Beloved in Paris—& a Relic of Jewish History
A few years ago, the editor of a food magazine called and said he was writing an article on pletzel, which he called “Jewish focaccia.” I thought this was a bit of a stretch—but not entirely. I love it and was delighted recently to show my son David how to make it. Bialystoken tzible pletzel kuchen is originally from Bialystok in northeast Poland. Many years ago, the Yiddish Film Archives sent me a clip from the 1930s of a woman proudly holding a freshly baked pie-shaped flatbread topped with onions and poppy seeds. I have never forgotten her or her bread.
Called “onion board” by many immigrants to New York, pletzel is made in this country with leftover sweet challah and sometimes with the stiffer bialy dough.
We have been going to the Saturday morning farmers’ market near the mouth of the Humber River almost every weekend this summer. We sit on the little grassy hill overlooking the market, eating fancy pastries, drinking thermos tea, and watching the happy parade of people arriving on foot or bicycle, with their dogs and children who roll and/or bounce around on the grass, then leaving laden with big bags overflowing with beautiful vegetables, bread, fruit, etc. etc. It’s beautiful and cool so close to the lake.
When I’m there, I cannot stop buying the most exquisite cherry tomatoes. And radishes. And beets. And carrots. With the radish and carrot greens. Of course.
When we get home, I have been getting in trouble though.
summary: I’m late yet again – so what else is new?; recipe for inside out coconut buns; commercial yeast really wants to make dough rise; opting for savoury over sweet; following (or not) instructions; information about Bread Baking Babes;
Coconut is one of those love-hate ingredients.
It’s true. I am not at all a fan of coconut in sweet things. I may even have been know to spit them out…. Discreetly, of course.
But I love the flavour of coconut in savoury food.
So, when Aparna suggested that we make buns using coconut milk instead of milk, and filling the buns with “a moist and sweet shredded or desiccated coconut based filling”, I admit that I blanched. But then I remembered the really fabulous shredded coconut and peanut condiment that T makes to go on rice with Asian curries. THAT’s my idea of heaven!