It's been years since visiting Wales to see my friend Mick Hartley, the "no bullocks baker" behind Bethesdabakin. Here's a recent exchange or gift long overdue I wanted to share his story regarding a present about hats!
Certain food have short seasons. Like ramps, for example. But what to do after the season with such vegetables? Try fermentation or pickling. Below are various of my efforts in pickling, including Persian cucumbers, cabbage, turnips,and kohlrabi choux croute. Great for multiple menus. Simply use salt & sugar or vinegar. I even tried making mustard using beer and sambal olek to flavor. The combinations are endless.
Real men don't eatquiche? I don't even know if they're trendy anymore and I don't care. I don't think I'll ever dislike them, simple and delicious they're a comfort food and in my DNA!
Pâte brisée (makes one large tart, or about 15 small sized ones) Flour 250 g cold butter 125g, a pinch of salt one egg yolk and a bit of water if needed. Mix by hand, the flour, salt and butter till you get the butter and flour mix incorporated. Add yolk and water until the dough is roughly mixed, then proceed to knead lightly, form into a ball and flatten, chill for at least an hour.
my rule of thumb is a 1 kilo of heavy cream 8 eggs, you can reduce the amount according to how many quiche you make.
Roll dough out with a rolling pin on a lightly flour dusted counter. Fill fluted quiche or tart mold, prick with tines of a fork and chill. Blind bake shells for about fifteen minutes, covered with parchment and baking weights or beans.
Fill par-baked shells with any sort of fillings then cover with custard, bake at 375 F for approximately 25-30 minutes when custard sets and the top is golden.
The rabbit pâté I sell on my menu at work is popular. Perhaps because it's studded with foie gras and truffles. While making a recent batch I had a bit left over. Lacking a free container, I used a strawberry jam jar for lack of a mason jar. It worked fine, adding a bit of its fruity flavor.
Imagine you wake up and go to brew coffee on your favorite stove (the one in your own kitchen), and there's no flame. Happened to me. Turns out there is a major a leak in the building's gas line. Could be months without cooking at home. Ouch! To cheer myself up, I brought some sourdough starter to work. First order of business were pizza and bombolini tests for a upcoming event.
My buddy Domenico, a zen teacher of cucina reale Italiana, often scolds me for my periodic lapses in understanding semantic and ingredient differences. Sort of like my editor Jonathan scolds me for writing three paragraphs when three sentences and a few photos would be much easier to understand. And now I face additional headwinds from overseas. Thinking fondly of an Italian bread known as Casatiello (usually served for Easter), I waited till after the holidays to bake a batch, using what was in my kitchen. Traditional Casatiello embeds cheeses along with gabagool (capicola) and salame. My wholly unorthodox version used chorizo, salami, parmigiano reggiano, a nameless French cheese, as well as ramps. Below are photos of my bread, followed by a glowing review from Domenico's personal maestro di pizza, Antonino - straight from Sorrento. Well, not so glowing, but even in admonishing me, heart felt and funny.