Saturday, November 30, 2013

Best Food Writing 2013

Our Kitchen Reader book in November was Best Food Writing 2013. This is the first time I have bought one of these anthologies (there have been thirteen!) and it was brilliant. It is made up of such a diverse selection of short pieces - they were perfect for reading on the bus or just before bed.

Thursday, November 28, 2013

Bacon, Leek, and Potato Soup

This is not your usual pale, creamy, and smooth leek and potato soup. This is a chunky, flavourful, heartwarming dish with big bits of bacon, diced potatoes, and sweet leeks. It needs about 20 minutes to simmer, which is the perfect amount of time to make some rolls or a salad to go alongside. (Recipe for cloverleaf rolls coming this weekend.)

Thursday, November 21, 2013

Pumpkin and Goat's Cheese Grain-Free Pizza

I have spent a long time looking for a grain-free pizza crust. As it turns out, this is the best I have found so far. It's actually more like a flatbread. It's made with black sesame seed flour, though you canals use white sesame seed flour. You can make the flour yourself by putting sesame seeds in a high-powered food processor.

Wednesday, November 13, 2013

Coleslaw with Caper Mayonnaise

Salt and pepper are my two favourite condiments. Sea salt, in particular, and freshly cracked black pepper. They are the white and black, the most basic of all flavourings.

In this coleslaw recipe, the salty role is played by capers. Aren't they just lovely little balls of brine-y goodness? The capers are incorporated into a mayonnaise that dresses this coleslaw; they are subtle but essential overall. And the black pepper is cracked extremely generously over the top.

Wednesday, November 6, 2013

Feta and Eggplant Meatballs

This is the tastiest meal I have ever made.

When I served these meatballs to my husband he took a picture before beginning. Then he took a bite, put his fork back down again, and moaned. "Ooonh, my!" Pause. "Wow, that is amazing." Pause. Gentle, low intake of breath. Then a little sigh.

Sunday, November 3, 2013

Sparkling Ginger and Lime Crush

As part of Thanksgiving dinner, I made this easy drink. It's my first foray into making a "house cocktail". We also served other drinks, but everyone tried and enjoyed a glass of this sparkling beverage. It's markedly gingery with a hint of lime.

I made it with part plain water and part sparkling water (in about the ratio 1:3) to make it lightly sparkling. When sparkling drinks have too many bubbles, they just go up my nose and destroy my imbibing enjoyment. This ginger and lime crush is enjoyably bubbly.


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