Archives for posts with tag: Recipe

IMG_20170904_121123.jpgIt’s a bit terrifying beneath the skies controlled by Rocket Man and Barking Dog, when you know a misunderstanding or miscalculation, based on rabid ego or hungry id and advanced technological war toys, could render apocalypse for a terrible number of people.

And speaking of people, so many of us around the world have developed a fantastic love for Kimchi, food of the lands of Rocket Man – a salty, sour, umami, often fishy and spicy pickle that opens the taste buds and the heart– not that the germ-phobic Barking Dog would ever try a food so microbially rich.

It was with a personal prayer for understanding and peace that I experimented making Aubergine Kimchi in August. Aubergines were 39p a piece at a local supermarket, which felt unbelievably cheap for our neck of the woods. I’d been interested in the method for Ukrainian Sour Aubergines in Olia Hercules’s  Mamushka. Instead of beginning to ferment aubergines from raw, as do many American and British recipes, Read the rest of this entry »

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Photo courtesy of Salsabeel Zeineddin

“Mummy, I have a wish,” said my son with a contrived sweetness.

“Yes, Darling, tell me.”

“That you make crepes for breakfast tomorrow.” It was a school night, and mornings for us are stressfully chaotic.  Crepes are labour intensive.

“Ummmmm…. What would you want with them?” I asked conflicted in desiring to give him what he wanted but feeling selfish and irritated.

Nutella.

This seemed an odd coincidence as I’d just been reading a piece about Nutella Crepes in Gaza, called “Dreaming of Chocolate,” written by a young Palestinian food writer Salsabeel Zeineddin, Read the rest of this entry »

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Fortunate am I to receive occasional parcels of unsold bread from a friend who runs a really top quality bakery here in mid-Wales, Andy’s Bread. A few months back he gave me several loaves of pumpernickel, a dark, dense and sweet rye bread.  His version includes whole rye grain, rye chops, rye, sourdough, molasses,  and old pumpernickel. The loaf is coated in rye chops (and baked in a hot oven which is then turned off overnight); a “lid” is placed on top of the tins to “steam” the loaves and prevent their drying out.  Andy’s pumpernickel is something special– and not so dissimilar from his Borodinski breads which contain coriander seeds and powder, malt extract and molasses.  These are true artisan breads in that they come from long and varied traditions and are expertly crafted in particular, local conditions.

Andy’s pumpernickel makes great croutons for leek and potato, and split pea soup; I will be using some from another batch tomorrow for chocolate Christmas bark as per Claire Ptak’s wonderful recipe here.

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Being gifted with food that is “surplus” or “waste” anyway is really freeing, and allowed me to feel I could experiment.  I’d long been curious to try Bread Kvass, so in the absence of any planned trips to Russia or Russian communities elsewhere, I knew I’d have to try to make it. I also wanted to reproduce an effort from a while earlier in which I made a sourdough cake from recycled bread.  And I sadly found out that the friend who taught me her resourceful and roughshod approach to bread had died– so I was of a rare mind to bake bread. Read the rest of this entry »

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LEFTOVERS; FERMENTS; RESISTANT STARCH; GREAT SALADS

Yesterday I made this delicious Moroccan tomato salad inspired by a recipe in Paula Wolfert’s The Food of Morocco.  It’s a great late summer/ early autumn dish, with tomatoes and grilled peppers and onions in a lemony (in fact preserved-lemony) vinaigrette, spiced with paprika and cumin.

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But we didn’t finish it in one meal. Read the rest of this entry »

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Another quick must-share, yesterday’s Nettle Sorrel Green Soup, an easy and good Sunday supper and dish to discuss in my new anti-recipe, pro-technique zeal.

And I’m now polyamorous, sharing my passion for Nettles with Sorrel, because that lemony zing on the side of the tongue is a wild and captivating sensation. Read the rest of this entry »

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I know people like recipes, and that recipes define the public realm of cooking, including information and instruction to combat food waste in our kitchens.  I’m always struck by how irrational this is, because it’s rare that you’d have, as leftover (i.e.,waste you want to avoid happening), the specific amount of an ingredient that a recipe would call for.  Is there something I’m missing?

Read the rest of this entry »

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Oranges: a fermented chipotle salsa; a sour pickle with fenugreek and mustard; a scrap vinegar beauty cure; and dried orange peels for many uses…

Read the rest of this entry »

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So I was 20 and the year was 1984, and I ate one of the most delicious things in my life.

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I have started an occasional project to film peoples’ hands when they talk about food and cooking.  I’ve only posted one so far, but there are more to come.

Today I was chatting with a friend and suddenly noticed her hands– three fingers on each one and knobs of bones and some tales of failures by surgeons. She is 75, beautiful, a free spirit, a collector of wool who crochets mad Log Cabin patterns, a guitar player, a cook, a fermenter.

Her mother had had one finger on each hand. Her grandmother had had a job in the 1920’s in a watch factory, hand-painting numbers on watch faces with night-luminous Radium paint; to get a sharp nib, she’d form the paintbrush into a point in her mouth between dabs. Read the rest of this entry »

This is a Russian friend whose perfect description of how to make Piroshki I couldn’t help but film, there in the Chemist’s, last spring.

I am going to start really making it a point to film people’s hands when they describe how to prepare food. I had a bunch more that were lost in my computer fiasco, but I’m going to begin again. There is so much memory and knowledge in the hands, and a moving performance when they are used this way.

Hey! If you notice someone telling a recipe with their hands, and you are able to film, could you please give it a go, and share with me? I’d love to see if this idea could grow. Thank you!

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