Blog Post & Recipe: A Coconut Cake From Emily Dickinson: Reclusive Poet, Passionate Baker
This week, the Poet's House in New York City put on exhibit an original manuscript of a Dickinson cake recipe that contained coconut.
Blog Post & Recipe: Acorn Spaetzle
This is a pretty standard recipe for spaetzle, only I add some acorn flour to the mix to make them earthier, nuttier and generally more rustic; I think they go better with wild game that way. While there are a few online sources for acorn flour, you pretty much have to make it yourself — here are instructions on how to make acorn flour.
Blog Post & Recipe: Hugh Fearnley-Whittingstall's chickpea recipes
When you're cooking your own, soak them overnight in a generous amount of cold water. Next day, drain and put them in a large pan with fresh water (don't add salt at this stage, as it makes the skins tough) and bring to a simmer, skimming off any scum that rises to the top. Cook for about two hours, until they're very soft, then leave to cool in the cooking water
Chickpea stew with lamb meatballs ... Chickpea and pumpkin salad ... Herby chickpea pancakes
No comments:
Post a Comment