Originally published March 17, 2014.
The single most important decision in making porridge is the style of oats you choose to cook. For my breakfast, the only acceptable style is steel-cut, sometimes called Scottish or Irish oats.
Why Quick Oats and Minutes Oats are The Worst. Quick oats and minute oats produce porridge with a nauseating texture. The grains are rolled and cut fine so that they cook quickly, but the oatmeal has a gluey mouthfeel. My theory is that the extensive processing produces a very fine oat-dust, and as soon as this oat-dust is hydrated, it becomes a thick paste. Whatever the cause, porridge made from quick oats subtly sticks to the back of the mouth, triggering a … Continue reading.
Originally published March 16, 2014.
Soda bread is plain quick bread, bread made with a chemical leavener like baking soda instead of yeast.
You’ve no doubt heard of Irish soda bread. The two defining characteristics of the national bread of Erin are 1) the inclusion of lesser parts of the wheat berry, such as the germ and husk, and 2) the use of buttermilk.
One way that my soda bread differs from true old-school Irish soda bread is the inclusion of such luxuries as butter, eggs, and honey. This is emphatically not traditional, but it makes for a moist, delicious bread. Picture a fine cornbread, only instead of corn meal there are coarse bits of wheat germ. The wheat germ … Continue reading.
I’ll mention right off the hop that this concept is from the brain of Emmanuel (Manu) Thériault. He might have made this when he was at Woodwork, but I’m not sure. He calls it “Butcher’s Cake”. He told me about it and I think it’s one of the most brilliant food ideas I’ve heard in a very long time.
Part of the reason I am so enamored with butcher’s cake is because I work in a sandwich shop. When you work in a sandwich shop, you have at least three significant sources of possible waste. The first is bread. Bread is a problem ingredient because it has such short shelf life. It can be difficult to maintain fresh inventory, and … Continue reading.
Risotto is a traditional northern Italian dish of short-grain rice cooked in broth and finished with butter and grated hard cheese, usually parmigianno. The “ris” in the name refers to the rice, so “barley risotto” is sort of an oxymoron. There happens to be an Italian word for barley cooked in the same style as risotto: orzotto.
Anyways, this morning I prepared a squash and barley risotto on Global Edmonton and promised to post the recipe here. This is a dish we do at Elm Catering throughout the autumn, a re-imagining of the traditional risotto using some local fall ingredients. It would be a great addition to a Thanksgiving dinner, perhaps in lieu of mash potatoes.
You can use … Continue reading.
The first several times I cooked Canadian quinoa I was a bit disappointed. Sure, it had a remarkable flavour, but it was much stickier than the South American stuff I had had before: sticky to the point of stodginess.
Eventually I remembered a lesson I learned from a guy in my culinary class. He was from Mumbai. Our instructor was talking about the importance of rinsing basmati rice before cooking it to remove excess starch from the surface of the grains. Once removing this powdery starch you can combine the rice with 1.5 times its volume, then cover and steam in the usual manner. The preliminary rinsing makes for lighter, fluffier pilafs. The Bombayite scoffed, and when prodded he said … Continue reading.
I consider this post a sort of addendum to The Story of the Buffalo. I suggest having a gander at that post before reading this one.
Red Fife wheat has received a lot of attention in our part of the world. It is a heritage or heirloom wheat, touted as the first cultivar to be grown successfully on the Canadian prairies. It is not genetically modified, and since it is not industrially grown, it is often organic. There are many compelling reasons to grow, purchase, mill, and cook with Red Fife wheat. It is, however, romanticized to a hilarious degree.
We all know that the buffalo was the basis of prairie life before European arrival. It remained an … Continue reading.
A simple definition. Fritters are made from a simple batter that is garnished with meat or vegetables or fruit and then fried, either in a pan or deep-fryer. They can be sweet or savoury.
Why you should care about fritters. Fritters are an important preparation to master for the following reasons: you almost always have the ingredients needed to make them; they fry up quickly; and they are a fantastic way to use leftovers, whether it’s meat like ground beef or ham, or sautéed vegetables, or cheese.
The fritter continuum. The degree to which the batter or the interior garnishes dominate varies widely. Let’s explore the two ends of the Fritter Continuum using corn fritters.
You can make a … Continue reading.
I’m strongly considering printing and laminating the above photo so I can carry it in my wallet and periodically offer it as evidence.
I’ll start at the beginning. In some ways I hate quinoa. Not quinoa the food, but quinoa the fad. Like açaí berries, quinoa is a “super food” promoted by nutritionists as if everything that your body needs to be healthy could not possibly be grown in the province in which you live, but needs to come from the canopy of the Amazon rainforest, or an Andean plateau.
On the other hand, from a strictly gastronomical point of view I really like quinoa. It’s tasty: it has a nutty flavour, sometimes verging on peanut butter, often with a … Continue reading.
In the extremely unlikely case that you have leftover cornbread that is a couple days old and a bit too dry to be enjoyed, you have two choices.
Look deep into the tepid pond of your soul and ask, sweet or savoury?
If the response comes back sweet, you make cornbread pudding. If the answer is savoury, you make cornbread stuffing.
Leftover cornbread and the dishes made therefrom are quite different than stale bread and its children. As cornbread is a quick bread, the baker went out of his or her way to avoid gluten development, and no doubt added sugar and fat in the form of butter or buttermilk or sour cream. This kept the fresh cornbread tender, but … Continue reading.
Before the exciting conclusion of Custard Week, I want to take you on a quick detour to show you some applications for the custards we’ve been making. Let’s talk about choux pastry.
Choux pastry is a bit weird. First of all it’s weird because it’s not clear whether it’s a dough or a batter. Next it’s weird because it’s cooked twice, once on the stove, and once in the oven. Then it’s weird because when you cook it the second time it puffs itself up so that it’s entirely hollow. And finally it’s weird because its name is French for “cabbage pastry”. To my knowledge it is never eaten with cabbage, so I’m thinking that the name refers to the … Continue reading.