Monday, March 23, 2020

Novel Food #38

Because I essentially read books for a living, finding time for pleasure reading is challenging.  I’m lucky to get in 15 minutes a day.  In between projects, I have a bit more time, and light books are best, so I don’t have to think too hard!

The latest book I chose was The Second-Worst Restaurant in France by Alexander McCall Smith.  It’s the second in the Paul Stuart Series, the first being My Italian Bulldozer.  Needing time to work on his current book on the philosophy of food, and thinking that a stay in a sleepy French village would be perfect, Paul is being constantly pulled into little dramas and adventures. After a bought of food poisoning, he finds himself drawn into the challenge of turning the restaurant into the Second-Best restaurant in France.   One new dish that goes on the menu is Griotte Cherry Clafoutis.  Griotte cherries are simply canned/jarred sour morello cherries, available at Trader Joe’s.  

It doesn’t take much time or effort to create this delicious dessert, and having the jar of cherries in the pantry means it can be put together and baked in no time at all.  I searched for different versions among my cookbooks, and they were all very similar, so I ended up using a recipe from Dorie Greenspan’s Around My French Table.

Simona is hosting this 38th event.  Take a look at the other entries at Novel Food, where you will find a wonderful selection of books and recipes.

Monday, March 16, 2020

Potato, Thyme and Gouda Pavé

This month, our Kitchen of the Month, was Kelly of A Messy Kitchen.   We all baked Potato, Thyme and Goat Cheese Pavé.  

In theory.  

The Babes can be a contrary bunch.  Personally, I can’t stand goat cheese.  Oh, I have tried to like it.  I’ve eaten the continuum from soft to hard; tried it in nearly every country in Europe that I have visited and in the US, but it’s no use.  It reminds me of a less than wonderful odor from my childhood. (I’ll gladly eat blue cheese or feta any day.)  Instead, I substituted regular gouda, which was just perfect.

Also, I wasn’t quite sure how to shape it, and, apparently, I missed the part about a criss-cross cut.  I did a Google search for shaping – using the term “pain pave.”  There were several different slashing techniques, and I approximated the shape as close as possible.

The dough itself was easy to make, and the bread was tasty.  

In these days of self-isolation, giving this bread a try is worth it, assuming you can find flour and yeast.  (Empty shelves here, so bread baking with yeast is on hold until stores are resupplied.)

Take a look at what the other Babes baked, and be sure to visit Kelly’sblog for the recipe.