April 26, 2010
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Roasted Bell Peppers and Bacon Risotto
I have never had authentic Italian risotto.
There, I’ve gone and said it.
I have this staunch principle, where I will not – even at gunpoint – recreate something that I’ve never tasted before, because I have no idea what the standard or benchmark is, so I’ll never know if what I’ve concocted is authentic, bona fide, genuinely true to the dish’s traditional taste and texture. Like how I’ve sworn not to bake macarons till I’ve had one. And I have. But I still won’t make those little baking devils because I’ve never had one made from Pierre Herme’s shop in Paris because those are the macarons to have in one’s lifetime.
I don’t feel qualified somehow, as though I’m some deluded housewife (which I am not and will never be, so call me one and I will end you) desperate to experience some form of life outside of the four walls of the home she’s bound to, even if that means cooking up some pseudo curry from a recipe that the neighbour’s German wife swears by just for a flickering glimpse of what India is like beyond her seat beside the baby’s rocking cradle.
Oh my, don’t I feel all poetic now. Read more of this post
April 6, 2010
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Now look what I’ve done.
I started this on Saturday, and popped it in the oven today. Richard Bertinet wasn’t kidding when he said that longer fermentations and rising times produce a gorgeous rusty-red crust, full-bodied flavour and the slightest nutty sweetness. Oh my lordie. I could have an entire loaf as a snack, or perhaps all three. I hadn’t planned on taking a span of 3 days to bake this, but I’m glad I did. Now I only wished I had doubled the batch. Half of it’s gone already.
And of course my shaping leaves much to be desired. They’re suppose to look like baguettes but ended up mangled. Tsk.
That wasn’t all that I made with the dough though (say that ten times fast!). I could jump around the house in joy, bouncing off the walls like a chimpanzee on crack and red bull both at once because I thought three baguettes would satisfy the family enough, so I took the last ball of dough and made this: Read more of this post
April 5, 2010
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Pizza Al Crudo
I seem to be having pizza every week now. Which isn’t a bad thing by any means, of course.
For a self-proclaimed bread fanatic, this is pretty much a given. As long as something required yeast in the making, I’ll be all over it like a plague of locusts that would put Moses’ to shame.
Alright, so that wasn’t the most flattering of similes. But really, if you don’t like pizza, well…who are you?!
So tell me you could skip merrily by a restaurant signboard, boasting a not-so-modest chalked scrawl of ‘1-for-1 Pizza’ and I’ll instantly drop all previous allegations. I promise.
I’m talking about a restaurant from the Garibaldi group of restaurants (aka Italian Food Done The Proper, Respectable Way). I’d pick this over Canadian 1-for-1.
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