Here's a hearty bread for deli sandwiches or stew bread bowls.
It's the basic recipe for Potato-Caraway Bread, with flax meal and rye flour added. This recipe also calls for baking the potatoes for mashing, rather than boiling them.
Because this recipe makes a loaf with such a great crust, this redux version includes some tips for using it as bread bowls.
This Russian fish pie is wonderful made with Atlantic salmon. It's a big recipe, and a festive one, so it's great to prepare a big one for a crowd or you can make four smaller ones for a more intimate dinner (as shown here). Much of it can easily be prepared ahead of time, leaving only the final assembly and baking to be done on the day of the great feast.
This is a great crowd-pleaser recipe, because it's easy to make and it makes you look like a culinary genius!
It's an easy matter of making the crust and then filling it with layers of rice, sauteed mushrooms, hard-cooked egg, and poached fish, all of which can be prepared ahead of time. When you take that into account, the time required to prepare this for a fancy dinner is no more than an hour if you have prepared all the components beforehand.
This recipe looks like a big dinner, but it's not as heavy as it looks, so it works for summer as well as winter. Serve this with a dry New England hard cider, or a crisp rose wine (or chilled vodka, or beer, or whatever you please!).
Castagnaccio is a traditional Tuscan unleavened bread for travelers and field-workers. It's heavy, flavorful, and nourishing without being too sweet.
Castagnaccio is made with fresh chestnut flour, olive oil, rosemary, and pignoli, and sometimes raisins. I get chestnut flour in Boston's North End at Polcari's Market or at Salumeria Italiana; I am told that it is also available at Whole Foods sometimes.
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Best of Show
Best of Show:The Compare Market's selection of Caribbean foods
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Van Morrison includes this sweet tea bread among his reminiscences of youth in his song Sense of Wonder, and most Americans have no idea what he's talking about, or event the words he's using.
Barm Brack is an old Irish recipe typically served with tea in the afternoon. The name means "speckled bread" because it contains raisins or currants. It can be made as a yeast bread or as a soda bread.
Barm Brack is also traditionally served at Halloween time with some standard trinkets baked into it; if you get one of the trinkets in your slice, then you know your fortune for the coming year.
Grille 58 at 284 Monponsett Street in Halifax is a place I’d never have come to but for word of mouth. It’s set in a strip mall of the sort you’d pass without a sidewise glance if you weren't in the know. I had recommendations from Frank who works at the garage where I get my car fixed, and from Annette’s aunt Valerie, who knits sweaters for our grandchildren. The praise was so effusive Annette and I ventured into the countryside to see what the excitement was about.
Where some cafés have jukeboxes, Grille 58 provides a tableside television into which you’re invited to feed coins. I was disposed to make snide comments about the poor man’s dinner and a movie, forgetting that in the privacy of my home I've been known to sup before the flickering screen. I suppose the invention is useful for families in which the children haven’t learned restaurant manners and need an electronic drug to prevent them from running amok betwixt the tables. There were no children when I was there, and none of the TVs was on.
Ouefs en Meurette is a classic dish from Burgundy that features poached eggs in a richly-seasoned Meurette red wine sauce.
This dish has that great Burgundian combination of red wine, bacon, onions, and mushrooms, but it's not as heavy (or as time-consuming) as Beef Burgundy.
It's a great brunch dish traditionally served over toasted rounds of crusty bread, but I like to serve it as a light supper dish in the wintertime, served over a bed of rice to get all of the delicious sauce.
Ever since my Island Foodie expedition to Jamaica, I have wanted to make a Jamaican feast. There's no time like the dead of winter to bring on that tropical dreaming, so I finally made it in January 2015. We had a lot of fun.
All the recipes except for the Black Cake came from The Real Taste of Jamaica by Enid Donaldson.
The ingredients were acquired by Richmond and me on our special one-day Around the World in Worcester expedition.
Bammy, a descendant of an old indigenous Arawak indian food, nearly went extinct about 20 years ago. It was saved by the government of Jamaica with help from the UN Food and Agriculture Organization and a handful of enterprising and hardworking Jamaican women. This in turn saved the livelihood of many Jamaican subsistence farmers who survived on their meager surplus of cassava root.
Bammies are a simple food, and as with many simple foods, ingredients and technique make all the difference. It was something of an adventure to work out the identity of the single ingredient... but then the technique beat me.
Here's what the recipes say, and how I did it, and how it worked. The recipes are pretty much in unanimous agreement with Enid's recipe, so I can't blame the recipe.
The technique is strange, but then I am not a 16th-century Arawak in Jamaica...maybe it would be common sense to them.
In the end I found the flavor great but the texture more suited to the heel of a work boot than as an accompaniment to Escoveitched Fish.
Read on and see what you think.
The classic Jamaican rum punch recipe is recorded in this simple rhyme:
"One of sour,
It works like this:
Sour is usually lime juice, but lemon juice or a mix is OK.
Sweet is simple syrup or sugar, or any sweet liqueur.
Strong is rum, usually amber, but white is OK.
Weak is water, seltzer, fruit juice, or soda.
It doesn't matter if you use ounces or hogsheads as long as the proportions stay the same.
Combine them all and serve in tall glasses over ice. Garnish with fruit. A 10-ounce serving (less than a can of Coke) has three ounces of rum, so it's an easy-drinking but potent potion.
Here is the formula that I made for John's Jamaican Birthday Dinner.
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