What We’re Reading – Mar 15, 2014

Salad

We met on Twitter; interest piqued by each other’s profiles, and conversed about our shared passions and interests in 140 characters or less. We eventually did brunch to determine if virtual admiration would lead to in-person friendship. It did, and we continue to meet regularly over coffee and something sweet.

Jodi is a professional editor; Deborah is a chef. We both like to write for public consumption, and we both read — a lot. We find the term “blogger” ill fitting (the search is on for a bespoke identifier) and agree that there is an abundance of good food storytelling online — via narrative, recipes, and images — crafted by passionate amateurs like us. We’re publishing our favourite finds on the 1st and 15th of each month. Subscribe to either of our feeds to get our updates, and join in the hunt — leave a comment to tell us about your food-writing discoveries.

Reading

“I looked at the recipe. Twenty-nine ingredients, half of which would require some scavenger hunting in Mexican markets around the county.  I filed it under “Another recipe, for another kind of cook.””

“It’s amazing to me, a former New Yorker who spent my entire post-school life in the city before I first came up here 5 years ago, to live in such close proximity to people who know how to DO shit, who’ve learned, and who practice, the old traditional ways.” The sap is starting to run. And some people still know what to do about it.

Adventures in bread-making with David Leite: “One particular fantasy that has played out in my imagination since 1995, when I began baking, is pain d’epi, the classic French wheat-stalk-shaped baguette. Its perky left-right tilts always remind me of a line of Busby Berkeley chorines playing peekaboo with dusty miters on their heads.”

Things don’t always go well. And sometimes, as Sassy Radish Olga Massov discovers, “you have to turn off in order to turn on.”

An umami primer.

Recipes

To The TestRicotta and Dark Chocolate Cake from Emiko Davies.photo2

Jodi: I made this loaf (its density prevents me from thinking of it as a cake) late one night and so it rested for almost 18 hours before I cut into it. By the time I did, the centre had taken on a fudgy texture—it reminded me of a flourless chocolate torte that I make often. Emiko Davies touts this as a breakfast cake, undoubtedly because it’s not overly sweet. Or anything else, for that matter. I really wanted to add a splash of vanilla to the batter, or maybe a shake of cinnamon. Or even the framboise that makes my flourless torte so spectacular. Maybe I’ll just continue to make the torte, instead… 

photo1Deborah: I’m cutting right to the chase – I threw this loaf out after just a few bites. I suspected, starting with the pictures on the website, that it would be dry. The only fat in the loaf comes from what is naturally present in the eggs, ricotta, and chocolate. It’s not enough by a mile. I hate wasting 250 grams of dark chocolate.

 

Salt Spring Island Popcorn – Deborah’s favourite popcorn topping – nutritional yeast! (no butter)

The photo of this dish will have you running for the kitchen—Gratin from Michael Ruhlman.

Thumbprint cookies with saffron and rosewater for celebrating Persian Nowruz.

Kimchi and tofu dumplings.

Jodi is always intrigued by flavour combinations she never would have thought up on her own. Case in point: prunes and caraway seeds in scones.

“I associate fudge with tourist-filled fair-weather vacation spots from Monterrey to Saugatuck to Ogunquit.” We do, too. So if Tim of Lottie + Doof is persuaded by this buttermilk-pecan confection, maybe we will be as well.”

Photos

The Coconut Man of Bali

Sit back in your armchair and tour the annual Salon de l’Agriculture with David Lebovitz.

Tuscan olive harvest.

Mardi Michels shoots Gascony.

Video

Food 52 has gathered together their favourite Portlandia clips.

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Author: Deborah Reid

Pro-chef living a delicious life. Twenty five years working within striking distance of a gas range. My appetite is as large as my enthusiasm.

Comments are closed.