Tasty Tangents

Food, life and other morsels

April 10, 2009
by admin
Comments Off on Easter bread

Easter bread

Easter egg bread

Easter egg bread

In my house egg bread is one of the traditional holiday sweets. And despite my hesitation when it comes to baking, I decided to try my hand at a recipe from the Joy of Cooking, which is one of those books that I find has some of the best, and clearest directions.
Instructions are as follows:
Combine:
-2 packages active dry yeast
-1 teaspon sugar
-1/4 cup 105C-115C water
Measure into a large bowl:
-6 cups sifted all-purpose flour
-1 tablespoon salt
Make a deep well and pour in the yeast.
Combine and add to flour:
-2 cups 105C water
-3 slightly beaten eggs
-1/4 cup vegetable oil
-3 tablespoons sugar
Beat well until a ball of dough is formed, then turn out onto a floured board and knead about 10 minutes until smooth and elastic. Place in a greased bowl, turn, cover and allow to rise until doubled in bulk, about 1 hour. Punch down and divide into two sections, kneading each for several minutes. To make braids, cut each section of dough into 3 parts and roll into long tapered cylinders. With three ropes of dough lying side by side, start to braid loosely from center to end. Finish the ends by tucking them under. Repeat for second loaf. Cover and let rise until almost doubled in bulk. Brush tops with French egg wash (1 egg yolk diluted with 2 tablespoons milk) and sprinkle with sugar or poppy seeds. Bake 15 minutes in a preheated 400C oven, then reduce heat to 375C and bake about 45 minutes longer.

Traditionally we would top with sugar and tuck hard boiled eggs into the braid, but I decided to keep it simple and just topped one loaf with the seeds and one with granulated sugar. In the end, I’m told that it was pretty close to the traditional recipe, though I think I did overcook it a little. In the end though, the Joy of Cooking came through for me again, definitely a good investment.

April 7, 2009
by admin
Comments Off on Fresh herbs

Fresh herbs

Today there was fresh sage in my lunch. This afternoon I could see the tops of the chives poking out of the dirt in the backyard. And tonight there was fresh cilantro on my burrito. I have never been so happy to know that summer was on the way and fresh herbs will be there for the picking any time I want. You need so few tools and so little space to have a few herbs around that it is totally worth the work. Some herbs, like thyme, oregano, mint and chives will come back year after year with little or no effort. Others, like basil, dill, parsley and sometimes sage need to be replanted. But honestly, a little plant is so inexpensive, and so is a plastic pot, some dirt and a little shovel and a watering can, that it makes total financial sense. And that’s not even considering the amazing taste difference that fresh herbs make. Happy planting!

April 6, 2009
by admin
Comments Off on Mr. Haney’s Diner

Mr. Haney’s Diner

Sunday afternoon saw hubby and I dining at at tiny place in the little town of Lucan, southwestern Ontario. Mr. Haney’s Diner is how I define a classic diner, with maybe a dozen tables, half picnic style, half fifties diner style. It’s decorated with local history, from yearbooks to old ads. The service is friendly, with many customers on a first name basis with staff. The menu is simple, the specials are on the wall, and the soups and pies are fresh and homemade. While the meal was delicious (mine was shaved beef on toast with mashed potatoes all slathered in gravy accompanied by some steamed vegetables), dessert is what really stole the show. A homemade strawberry rhubarb pie topped with whip cream still has me drooling a day later. Now that’s what a restaurant experience should be like. (Oh, and the great prices don’t hurt either!)

April 4, 2009
by admin
Comments Off on Cooking vs. baking

Cooking vs. baking

According to dictionary.com, the definitions of cooking and baking are as follows:
Cooking – the art or practice of preparing food for eating by applying heat
Baking – to cook by dry heat in an oven or on heated metal or stones
But in my opinion the difference between cooking and baking is much more profound than that. Cooking is much more about creativity, trying this or that flavour, and modifying the recipe (if you’re using one) as you go along. When it comes to baking, you have to follow the recipe almost entirely by rote, or you risk a collapsed cake and crack-your-teeth cookies. Maybe with more experience, experimenting while baking becomes possible, especially when you understand the chemistry of rising dough. For now though, I’ll leave that to the TV chefs.

April 2, 2009
by admin
Comments Off on Pistachio recall

Pistachio recall

Do all these food recalls freak anybody else out? The latest was for pistachios due to salmonella concerns. Before that it was lunchmeat, spinach and even peanut butter. Is there something manufacturers are doing differently that makes them more susceptible? Or is it the sheer scale of the production that lets these things happen? I guess it’s just one more reason to eat local and as close to the source (with as little processing) as possible. I guess I’m starting to think the more control I have over my food, the better off my stomach will be.