The Economist
I have never made bread at home, probably because I like immediate gratification and bread takes a reeeeally long time. This bakery is inspiring me to develop patience, though.
http://www.moreintelligentlife.com/story/bread-going-green
As customers trickle in and out, many comment on the bread, which tastes pure and anachronistic. It is the kind you wish you could make at home. “I’m so glad someone is making such wonderful sourdough here,” says an elderly man. The sourdough are proved – i.e., left to rise - for up to 48 hours, which allows the bread to develop in flavour and texture. “It’s also healthier,” explains Glendinning, “because as gluten matures it becomes more fragile and easier to digest, unlike supermarket breads.”
A farl, according to Merriam-Webster, is an oatmeal or wheat flour thin triangular cake from Scotland. Torrey posted this recipe and I made it for a healthy breakfast when my dad was visiting. There’s nothing sweet in the recipe, so honestly I wasn’t expecting a lot, but I knew if Torrey liked it it had to be good so I ventured forth.
Aside: I have discovered that I LOVE BUTTERMILK. That is all.
The farls came out thick, soft, crispy on the outside, and with a lovely flavor that really doesn’t need anything changed. The buttermilk did its work well! These would be perfect for simple and healthy breakfast entertaining. Just cut into triangles and put out all sorts of garnishes: butter, jam, soft cheeses, yogurt, honey, maple syrup, nutella, marmalade, clotted cream, some fruits.
I served them with butter and jam, and later, ate them with a soft Brie-like cheese and cured meats. Then I left town for a week, and when I came back they were still moist! Amazing. I dipped a piece in greek yogurt for a tangy snack. In other words, I highly recommend with anything you can think of.
Please continue for the recipe.
Please continue . . .
Watching four hours of TV – even the Olympics – makes me want to munch junk food indiscriminately and without attention to the total amount consumed by the end of the evening, so to (try) to avoid that, I made this dip and crudité in hopes of filling up on tasty veggies instead.
I whipped this up for the Super Bowl and for the Opening Ceremonies, and it was a big hit – which is saying something when it’s competing with nachos, cake, brownies, chips, etc.
Dill, Sour Cream and Onion Vegetable Dip
Adapted from Recipezaar
Don’t forget vegetables for dipping – baby carrots, broccoli florets, red and yellow peppers, snow peas, or cucumbers are all great choices.
- one 16 ounce container of sour cream (I used full fat, but feel free to try lower fat sour creams)
- 3/4 cup mayonnaise
- 1/3 of a sweet yellow onion, minced
- one small container of baby dill (about 1/4 cup before chopping)
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon Vege-Sal
Mix the sour cream and mayonnaise together. Yes, I made this in a very unattractive plastic tupperware because I was bringing it over to my mom’s later for the Opening Ceremonies and didn’t want to dirty an extra dish. I’m practical like that.
Remove the dill leaves from the stalk.
Chop finely.
Chop the onion and add, along with the Worcestershire sauce and salts. Mix thoroughly and add seasonings to your taste.
Chop up whatever veggies you chose and dunk away!
This cinnamon, ginger and honey popcorn is so nice because it’s a little bit sweet from the honey and cinnamon, but it’s also a little bit savory from the ginger and salt. I made it intending it to be an appetizer for pasta with brown butter, but I think it would also be really yummy as a post-meal sweet snack.
Adapted from Cooks.com
- one bag plain microwave popcorn, no butter added
- 6 tablespoons unsalted butter
- 2 tablespoons honey
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Melt the butter, add the honey into the butter and mix. Pour over the popcorn and toss until evenly coated. Mix spices together in a bowl and sprinkle over the butter-coated popcorn evenly, tossing until coated.
Spread popcorn on a cookie sheet in one layer and bake at 275 degrees for ten minutes.
Munch away and enjoy!
