Another day, another plum recipe. Will my pile of plums ever shrink! This classic Clafoutis recipe is based on Julia Child’s cherry Clafoutis. As the cherry season never really got into full swing this year, I found this plum version to be a wonderful substitute. When fruit other than cherry is used in a Clafoutis, such as pears, apples, plums, prunes, blackberries or other berries, it is called a flaugnarde. I can see a fig and blackberry flaugnarde coming my/your way soon. This plum version resembles that lovely winter dish from Brittany, FarBreton. Left over Clafoutis makes a wonderful breakfast.
500 gr firm, ripe plums
1¼ cup milk
1/3 cup sugar
1 tablespoon vanilla extract ( or 3 teaspoons or 15 ml)*
1/8 teaspoon salt
½ cup flour
1/3 extra cup sugar
icing sugar for dusting
Preheat oven to 180ºC. Cut plums in half and sprinkle with some sugar. Set aside.
Place all the ingredients except the last 1/3 cup sugar in a blender in the order they are listed. Cover and blend at top speed for 1 minute.
Butter the base and sides of a low sided 8 cup gratin dish. Pour in a shallow layer (1.2cm) of batter and put in a moderate oven for a few minutes until a film of batter has set in the bottom of the dish. Remove from heat. Place plums over the batter and pour on the remaining batter; smooth the surface with the back of a spoon.
Bake in the middle rack of the oven for about an hour, or until the Clafouti has puffed and browned on top. Check with a toothpick to that it comes out clean. Sprinkle the Clafouti with icing sugar before serving. Serve with runny cream or ice cream.
*About Tablespoons. As Julia child was an American chef, she would have used an American Tablespoon, naturally. But did you know that American tablespoons are smaller (15 ml) than Australian tablespoons (20 ml) ? 1 American tablespoon = 3 teaspoons, whereas 1 Australian tablespoon = 4 teaspoons.
See my earlier post on dried cherry clafoutis here, which employs a very different method.
One of the joys of Christmas, as far as our seasonal food calendar goes, is the arrival of fresh cherries in abundance. The season usually peaks in mid to late December but this year they are appearing more slowly, thanks to a very cold Spring. The plump, expensive boxes have hit the shelves, but I am still waiting for the big flush, when cherries appear in luscious piles on fruiterers’ tables, dark, plump and cheap, the Tinker Tailor Soldier Sailer cherries, to hang over ears or slurp out of the bag before reaching home, as well as a few kilos to preserve in Brandy, or to stud a Clafoutis.
In the meantime, this unusual recipe for Cherry Clafoutis caught my eye. It utilises dried sour cherries, reconstituted in Cognac. Or perhaps the Cognac caught my eye first, a Christmas life saver of a drink for those who feel a little stressed.
Preserved Cherry Clafoutis.
150 ml pouring cream
1/2 vanilla bean, split and seeds scraped
85 gr caster sugar
1 egg white
25 gr ( 1/3 cup) plain flour, sifter
icing sugar to serve
clotted cream, or mascarpone whipped with cream, or just cream, to serve
60 gr dried cherries
100 gr white sugar
3 ml Cognac
For preserved cherries, combine dried cherries in a saucepan with sugar, Cognac and 150 ml water and cool on low heat for 7-8 minutes until liquid is syrupy. Watch that the liquid doesn’t turn to toffee.
Preheat oven to 180C. Heat cream and vanilla bean in a saucepan over medium heat, bring to boil, remove from heat and cool. Remove vanilla bean. Using an electric mixer, beat eggs and sugar until light and creamy. In a separate bowl, whisk egg white until soft peaks form, then add the cream mixture and fold to combine. add the flour and fold in, then slowly beat in the egg mixture.
Spoon cherries into a lightly buttered and sugared 6 cup ovenproof baking dish. Pour batter over cherries and bake for 10-15 minutes or until golden and cooked through. Serve immediately, dusted liberally with icing sugar and with cream.
This version of clafoutis is very light and more like a souffle in texture, so it is best to eat it straight from the oven, though I must mention that it is rather nice at 6.30 am, eaten straight from the fridge, which is the quiet hour when I like to write and eat leftovers. The recipe is also handy for all other seasons, and may suit the cherry- deprived in the Northern Hemisphere. Of course you can use fresh cherries or ones you preserved from last year.
**The recipe is from a Gourmet Traveller Annual Cookbookand is attributed to Peter Gilmour.
And now for a song plant/ear worm for the day. Just change the chorus from Sherry Baby to Cherry Baby when you make a classic cherry Clafoutis.
Have you noticed that eggs are back in fashion and are considered the perfect protein, high in all the omega numbers and good for you? The belief that eggs equal cholesterol is now discredited and considered to be another food myth. Knowing the source of your perfect protein is important though. Choose eggs from suppliers that give their hens a good time, with the run of a grassy paddock, and a varied diet of organic feed. It’s worth spending an extra dollar or two on these parcels of total goodness.
Eggs make the perfect lunch or quick dinner and are very satisfying, especially for those folk who follow a vegetarian diet. Lunch time egg specials include hardboiled eggs sprinkled with Dukkah, or rosemary salt, or draped in a parsley pesto, or chopped through a salad of endive leaves then tossed in a garlicky mustard dressing. I love them cracked onto a bed of peperonata in a little rustic terracotta dish, then baked in the oven till set. Hard boiled eggs make for a simple tomato based Indian curry, served with rice. The Chinese chefs in Yunnan province stir fry them with tomatoes then add some soya sauce, while the French poach them perfectly and place them on top of a butterhead lettuce salad, with croutons and a good dressing. Two eggs tossed with a generous handful or two of finely chopped parsley and a grating of good pecorino or parmigiano makes a fast little lunchtime frittata. Made them paper-thin, then roll them up and serve in slices for a Spring starter.
Making dukkah once a month is a cheap way to add oomph to a lunchtime egg.
¼ cup of whole almonds (or hazelnuts or macadamia)
2 Tablespoons coriander seeds
2 tablespoons white sesame seeds
1 tablespoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon dried mint
½ teaspoon fine salt
Serve with extra flaked salt and EV olive oil at the table.
Heat a large frying pan over medium heat. Add the nuts and toast until browned and fragrant. Transfer to a small bowl. Repeat with the other seeds and peppercorns, toasting each separately and allowing them to cool completely. Put the peppercorns in a mortar and pestle and pound until crushed. Add the nuts and seeds, along with the mint and salt and crush to a course consistency. ( I used almonds and a coffee grinder for the nuts, then ground the toasted seeds, as they cooked, one at a time in the mortar).
Peel the eggs. Sprinkle with Dukkah, drizzle with oil, and add a tiny bit of flaked salt such as Maldon salt to taste.
Dukkah will keep in a well sealed jar in a cool place for up to one month. Cool!
The following method produces the most edible boiled eggs. A bit of care makes all the difference.
Put the eggs in a saucepan of cold water eggs, covering them by 2.5 cm/1 inch.
Bring the water to a rolling boil. Set the pan over high heat and bring the water to a boil, uncovered.
Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan.
Set your timer for the desired time.Leave the eggs in the covered pan for the right amount of time. This depends on whether you want soft-boiled or hard-boiled eggs. For slightly runny soft-boiled eggs: 4 minutes. For custardy yet firm soft-boiled eggs, 6 minutes. For firm yet still creamy hard-boiled eggs, 10 minutes.
Eat them hot or submerge the eggs in a few changes of cold water for a minute or two before cracking and peeling. They last for 1 week in the fridge, unshelled.
Recipe for dukkah from Super Natural Every Day, Heidi Swanson. Ten Speed Press.
How to cook the perfect hard boiled egg adapted from a guide here.
When the young ones ask me which football team I follow, I always reply ‘The Seagulls’. They look bewildered as there is no major AFL (Australian Football League ) team with this bird as their logo. I quickly follow this with an explanation, that I barrack for real seagulls, the birds that land on the grounds during a match and annoy players, lest they think it’s time to send me off to the funny farm. I am not a football fan at all. In fact, it bores me to tears – please feel free to substitute that other very Australian colloquial phrase which refers to ‘a state of being during which one is without feces’.
On rare occasions, I allow myself to watch ‘the footy’. It is usually forced upon my consciousness during the grand final season, when all sorts of non footy followers suddenly convert. Not me. I allow myself snippets of the game to waft over me, but would rather be the tea lady – or the beer/wine/cake/biscuit gatherer- during the broadcast.
My mother, born and raised in Footscray, the original home of the Bulldogs team, was excited and anxious during the grand final this year. We had joined her to watch the big event, especially given that the last time her team won was in 1954. That’s pre- TV, a very long time to wait for a victory. She mentioned a few names of the players, the much-loved captain of the Bulldogs who retired earlier this year due to injury, my eyes were glazing over, and another one she referred to as ‘The Package’, a player who was bought for a large sum but who wasn’t living up to expectation. I kept calling him ‘The Packet’, at which point, the assembled football devotees suggested I should take a nap. I was happy to grab my smart phone and head to the backroom for a surf and a snooze.
I woke up for the last 12 minutes, and enjoyed the match thoroughly. I can recommend this approach to my fellow football- loathing friends: just watch the last 12 minutes- that’s when the real action happens. You won’t have missed a thing.
I made this lemon cake for the day. As it turned out, it was a celebratory cake – the Bulldogs won. I can recommend this cake for its excellent keeping qualities ( up to one week in the fridge) and for its simplicity. It is now my favourite lemon syrup cake and can easily be adapted to gluten- free. The recipe comes from Mix and Bake by Belinda Jeffries. I have made minor adjustments to the method.
Lemon Almond Syrup Cake
50g plain flour ( or GF flour if required)
200g almond meal
1½ tsp baking powder
¼ tsp salt
190g castor sugar
250g unsalted butter, at room temperature cut into large chunks
1½ tsp vanilla extract
¾ tsp almond essence
1½ large lemons, finely zested
150g of castor sugar
2 lemons zested ( or one large)
125ml of lemon juice
250ml of water
Preheat oven to 160c or lower for Fan Forced. (150c FF worked well for me). Butter a 20cm – 24 cm square cake tin and line the base with paper. Butter the paper and dust the tin lightly with flour.
Put the flour, almond meal, baking powder and salt into a food processor. Whiz them together for 20 seconds, then tip into a bowl.
Add the butter and sugar to the food processor and whiz them together until they are light and creamy. Scrape down as you go, then add in eggs, one at a time, until creamy. Stop the processor, add the vanilla, almond essence and lemon zest and blitz for another 10 seconds or so.
Add the flour mixture to the butter mixture in the food processor and pulse until they are mixed. Do not over pulse. Scrape the sides to make sure all is well mixed.
Scoop out the mixture into the prepared tin and flatten surface. Bake for around 50-55 minutes or until a fine skewer inserted in the middle comes out clean. Check after 30 minutes and if browning too quickly, cover the top with tin foil.
Meanwhile, prepare the lemon syrup. Place all ingredients into a pot over a high heat. Stir until all sugar is dissolved. Then stop stirring and allow it to come to boil. Let it bubble for 10 – 12 minutes or until it looks thicker and like syrup. Then off heat and set aside. Keep warm.
When the cake is ready, place the cake in the tin on a wire rack for 10 mins. Invert onto the rack and remove the paper. Now brush with the lemon syrup. I used all the syrup as the cake happily absorbed it but the original recipe advises using half and serving the rest of the syrup alongside the cake. If using all the syrup, the cake will be very moist and very lemony.
The cake stores well for about 1 week in the fridge. Warm it slightly before serving if from the fridge. Other lemon and lime cakes from my blog can be found in the links below.
It’s school holiday time in Melbourne, with kids in the kitchen and mess everywhere. The girls wanted to make something sweet but both have radically different tastes. After some negotiation, a pavlova was agreed upon, after some squabbling about suitable toppings. Before we grabbed the electric beaters, a detour through history into the life of Anna Pavlova was fun, something I had never thought about much before their visit. As Tchaikovsky played in the background, we admired all the beautiful old photos of Anna Pavlova in her divine longer tutus and portraits of her with her pet swan, Jack.
We discovered other wonderful facts about Anna’s life, including her last words on her death-bed, “Get my Swan costume ready.” This is now our secret code for beating up egg whites or dying like a swan, which ever comes first.
Pavlova is an easy dessert for young cooks to whip up. It doesn’t matter if it cracks or turns out misshapen. It will still taste great. Just crack and separate the eggs for them and hand over the electric beaters. They love watching the whites whip up into a big fluffy tutu. Once the eggs are standing up, the younger child adds in the sugar until the boss (me) says they are ready. Add a little cornflour, white vinegar and vanilla and let the kids do the sculpting on a papered tray.
Basic 4 egg Pavlova Recipe ( serves 6-8 )
4 egg whites ( room temperature)
pinch of salt
250 g caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
few drops of pure vanilla
Preheat oven to 180°c. Line a baking tray with baking paper. Draw a 20 cm circle on the paper. Beat egg whites and salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff and shiny. Sprinkle over cornflour, vinegar and vanilla and fold in lightly. Mound onto paper lined tray and flatten top and smooth the sides. Place in the oven, immediately reduce heat to 150° c and cook for 1¼ hours. Turn off the oven and leave pavlova to cool. Invert pavlova and pile with chosen topping.
From Stephanie Alexander’s The Cook’s Companion
While the meringue cooks and cools, it’s time to make the topping. I usually settle for whipped cream and brandy macerated strawberries or, in season, passionfruit. Daisy was happy to settle for this mundane option but not Charlotte. After rejecting a few of my suggestions, including a lemony custard, she decided on a chocolate mousse filling!! Warning, the following photos of this chocolate mousse pavlova may make you want to utter those dying swan words sooner than expected. This is a pavlova for kids and the young at heart.
Fast Chocolate Mousse Filling.
200 gr packet of cooking chocolate, 45% solids.
a dash of rum or brandy
4 egg yolks
¼ cup sugar
some whipping cream to loosen.
Melt the chocolate in a bowl over hot water, making sure the bowl doesn’t touch the boiling water. Loosen with a little brandy or rum.
Beat the egg yolks with the sugar until very pale and thick. Add gradually to the bowl of melted chocolate.
Beat the cream until thick, then add to the chocolate mixture. Stir in well then set in the fridge.
PS. The chocolate mousse topping was ridiculously rich. from Charlotte 🙂
Eggs are always in season around here, though the number increases dramatically during Spring. I’m now gathering around 15 eggs per day, requiring some strategic marketing as well as more baking. My grandmother, with regard to the economy of keeping chooks, used to say, ‘put in a shilling and get back sixpence’, and I often think this is true. Fresh egg pasta is one simple way to reduce the stash.
Take three eggs and crack them into a bowl over 300 gr of plain white flour, do a little mixing, some kneading, some waiting, followed by some cutting, and within one hour, you have enough pasta to feed a crowd. Of all the transformations that happen in my kitchen, pasta making is high up on the list, running a close second to the mystical and semi- religious transfiguration of flour, salt and water into bread.
I often use a softer flour for pasta making, such as an Italian doppio zero ’00’ flour but really, any plain white flour is just as good. After measuring the flour, add it to a bowl, then crack 3 large eggs into the centre and mix well. There is no need to make a little volcano of flour on a flat bench with eggs cracked into its crater. Volcanoes are messy things and explode in unexpected ways. Use a bowl. I usually have an extra egg yolk on hand, in case more moisture is needed to bring the dough together. I don’t use water, salt or oil. Just flour and eggs! After the dough comes together, knead well on a floured bench for around 10 minutes. As you knead, the dough will turn silky and more elastic.
I often cheat, and who doesn’t, by mixing the dough in the food processor, then when it forms a ball, I remove it to knead on the bench. There’s no getting out of the kneading: it is the only tedious part of pasta making so turn the radio on. (Did I hear you sing that old song, ‘who listens to the radio, that’s what I’d like to know.’? Has Jon Faine become a shock jock? Turn that man off and play some Puccini instead.)
Take the ball of kneaded dough and flatten into a disc, then wrap it in plastic and leave it for at least half an hour to relax and further hydrate. It won’t hurt to let the dough rest for longer so you can go out at this point, saving the fun part for later.
Attach your pasta machine to the bench. Flour up some cutting boards and tea towels. Cut one sixth of the pasta dough and feed through the machine at its widest setting. Fold it in half then feed through again. This makes the pasta sheet wider. Then continue to feed the pasta through the rollers, lower the setting cogs down a notch each time, stopping at number two. This part of pasta making is best shared with a helper.
Now you get to choose the shapes you want. My last week’s batch produced enough pasta squares for two trays of cannelloni, some cenci or rags which I love to add to soup, and a pile of cappellini, a finely cut spaghetti. Three eggs. Three hundred grams of flour. Three meals. It really is much simpler than my long winded description and the results are worth the effort.
I followed Stefano de Pieri’s recipe for Spinach and Ricotta Cannelloni, from his Modern Italian Food, 2004, which is reproduced here, unchanged. Sometimes it’s good to follow a recipe for a dish that you think you know well. You might learn some new tricks. I always use a heat diffuser when making besciamella or white sauce as it has a tendency to catch. And you will need to cut around 20 squares from your fresh pasta batch for this amount of filling.
parmigiano reggiano, grated, plus an extra handful
salt and pepper
home made egg pasta
freshly grated nutmeg
To make the béchamel sauce, melt the butter and mix with the flour. Cook a little but without browning. Stir in the milk, bit by bit, mixing with a wooden spoon. Initially the mixture will be like a gluggy lump but as you add the milk it will break down more and more. Cook it gently for 20 minutes or more, taking care that it does not stick to the bottom of the pan. Add nutmeg to taste. This recipe should yield a fairly soft sauce, which is what we want. If it is too thick add more milk or water. If you think you have some lumps in it, pass it through a fine sieve and everything will be all right.
Bring a large pot of salted water to the boil and blanch the spinach, drain and squeeze dry. (I far prefer using proper bunches of spinach, rather than ready-trimmed little spinach leaves.) Roughly chop the spinach.
Heat the butter in a large pan and briefly sauté the spinach. In a separate bowl, combine the ricotta, eggs, grated cheese, salt and pepper. Stir in the spinach and mix well.
Roll the pasta through the last setting on your pasta machine and cut the sheets into sections about 10 cm wide. Cook the pasta sheets in plenty of boiling salted water, then plunge into a bowl of cold water. When cold, place on a tea towel to dry.
When you are ready to cook the cannelloni, preheat the oven to 180°C. Spread a third of the béchamel sauce over the bottom of a baking dish. Lay the pasta sheets on a work surface and spoon some filling along the centre of each. Roll up to form fat cigars. Arrange the filled cannelloni in the baking dish and spread the remaining béchamel sauce over the top. Sprinkle with the extra cheese and bake for around 15 minutes until the top is bubbling and golden.
If you like, you can introduce a tomato element to this dish. Spoon a few tablespoons of home-made tomato sauce over the béchamel before topping with the extra grated cheese. Don’t overdo the tomato though, as the acid can rather dominate the flavour.
In My Kitchen there is lunch. Unless I am out and about, I prefer to eat well at lunch time, followed by something light for dinner. This month’s post looks at some of my lunches over the last few weeks. Simple food, good bread, made from the best ingredients- what more could I ever want?
The garden and chooks provide most of my ingredients, though as the season turns, the garden pickings are becoming slim.
Whenever a pasta dish calls for pancetta, speck or lard, I use anchovies as my pescatarian substitute which provides the salty flavour base.
There are still a few cherry tomatoes hiding in the garden along with wild rocket. They land on a simple foccaccia, along with potatoes and garlic.
My de-constructed eggplant parmigiana is a quick lunch. The new season’s eggplants don’t need salting or de-gorging. Stir fry them quickly in ample olive oil, toss them in left over tomato passata, add basil and lots of cheese, maybe some cooked ditalini pasta to bulk it out, then into the oven it goes for 10 minutes.
I once owned an Elizabeth David book entitled, An Omelette and a Glass of Wine. Memories of this book inspire our once a week lunch special- with scattered parmesan cheese and herbs through the rolled omelette. Add salad, bread and a glass of wine!
We now have self-sown leeks everywhere and can rely on them in any season. My favourite way to use them is in a risotto, using home-made veggie stock. They are also great cooked with potatoes then mashed with butter. A vichyssoise without the liquid.
Roll out sour dough, topped with chosen ingredients
roll and cut into scrolls.
Inspired by Celia, I now make little rolls to eat or freeze. Take one portion of risen sourdough, spread out, add toppings- here we have olives, rosemary, a little oil- roll up, then slice into 12 scrolls, and let rise again and bake.
Our chilli always arrives late in the season and keeps producing well until late winter. Most will be dried. Chilli recipes are most welcome.
Thanks Maureen at The Orgasmic Chef for hosting In My Kitchen. Press that link to see what’s happening in other kitchens around the globe.
What happens on Boxing Day in Australia? Yes, you guessed it, the hot cross buns show up in the supermarkets, a good three or more months before Easter. I have not succumbed to a single premature Pasquale bun to date, despite the array of warm specimens offered to me by my extended family on camping weekends. Good humoured accusations fly, about being a born- again hypocrite, as I, a non- Christian, patiently wait for the traditional bun eating day. I am rather fond of tradition and religious rituals of many persuasions. Now is the time to make and eat hot cross buns.
This year’s offering is a traditional Tuscan Easter bun recipe- Pan de Ramerino– a recipe that has been around since medieval times although adapted over the years. They were once eaten on Holy Thursday so I am eating mine tomorrow, though I may sneak one today as they cool on the rack. It is interesting to note that these buns are now popular all year round in Tuscany, not just at Easter. Just goes to show, it’s hard to keep a good bun down.
The recipe comes from Carol Field’s The Italian Baker, who attributes the recipe to a Florentine baker, Giovanni Galli. It is very lightly sweetened: the combination of rosemary oil and raisins is a delightful and aromatic combination. The buns are not as cloying as the ones I know.
Pan di Ramerino, Rosemary and Raisin Buns
Makes 12 buns
The ingredients are listed in cups/spoons OR grams.
3 ½ teaspoons/10 g active dry yeast
¾ cup/180 g warm water
2 large eggs
1 large egg yolk
¼ cup/55 g olive oil, plus more for brushing
2/½ tablespoons/35 g sugar
3¾ cups/500 g unbleached plain flour
1 teaspoon/5 g salt
3-4 sprigs rosemary
2/3 cup/100 g golden raisins
1/3 cup/75 g apricot glaze
In a large bowl of a stand mixer, stir the yeast into the warm water. Let stand until creamy. Add the eggs, the egg yolk, 2 tablespoons of the oil, and the sugar and mix thoroughly with the paddle. Add the flour and salt and mix until the dough pulls away from the sides of the bowl. Change to the dough hook and knead at low-speed for two minutes, then at medium speed for 2 minutes more. The dough should be elastic and supple.
First Rise. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a plastic bowl cover and let rise until doubled.
Shaping and Second rise.
While the dough is rising, sauté 2 rosemary sprigs very briefly in the remaining 2 tablespoons of oil. Toss the rosemary out after it has flavoured the oil. Add the raisins and sauté very briefly in the oil. Remove from the heat and add 1 chopped fresh rosemary sprig to the mixture. Cool then add this mixture to the dough and knead, using the mixer, until well incorporated.
Cut the dough into 12 pieces and roll each piece into a ball. Place on a baking paper covered baking sheet and cover with a towel. Let the rolls rise until doubled, or about 1 hour.
Reshape the buns, which will have slumped a little, into definite balls. Brush the tops with oil. Slash a deep double cross or tic-tac-toe pattern in the top of each bun. Let the buns rise again for another 10-15 minutes.
Baking. Preheat the oven to 200º. Bake for 20 minutes. Remove the buns to a wire rack and brush the tops with an apricot glaze.
Glassa di albicocca/ apricot glaze
2/3 cup good quality apricot jam
2- 3 teaspoons water or fresh lemon juice
Heat the jam and water in a small heavy saucepan over moderate heat until the mixture comes to a boil, then strain through a sieve. Use the glaze while still warm.
This month I have returned to breads made with yeast, particularly those from one of my favourite reads, The Italian Baker, by Carol Field. Carol Field journeyed through villages and homes throughout the Italian countryside to collect recipes. They were then published in her original volume in 1985. This classic was revised in 2011. Few photos or glossy styled food shots adorn this book. It is a pleasure to read even if you never bake from it. It is often assumed, because of its title and appealing photo of ciabatta on the front cover, that it deals solely with bead: in fact, there are numerous chapters on cakes, biscuits and pastry, some of the latter collected from Nonne in remote villages, recipes that are tinged with nostalgia e memorie.
A good egg enriched cheese bread is not a daily offering but a special treat to go with a creamy soup, a celery velouté, for example. I followed Field’s recipe for this, but decided to make dinner rolls and a little bâtard with the final dough. The recipe is simple and precise, but next time, I might use all the little odds and ends of leftover cheese residing in boxes in the fridge.
The recipe includes details for making the bread by hand, by mixer and food processor. Each method is a little different. I am using a stand mixer, because I am lucky enough to have one: it gets a good workout every week and was a worthwhile investment.
Pane al Formaggio– Cheese bread.
2½ or 7 g active dry yeast
1 cup warm water
2 large eggs at room temperature
2 tablespoons or 30 g olive oil
3¾ cups or 500 g unbleached bakers flour
2 teaspoons or 10 g salt
½ cup or 75 g grated parmesan cheese
1/2 cup or 50 g grated pecorino cheese
I large egg white, beaten, for glazing.
Method By Stand Mixer
Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Mix in the eggs and oil with the paddle, then the flour, salt and cheeses. Change to the dough hook and knead until firm, velvety and elastic, 3- 4 minutes. The texture may be slightly grainy from the cheeses.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hours.
Second Rise and shaping.
Punch the dough down on a lightly floured surface and knead briefly. Cut the dough in half and shape each piece into a round loaf or batârd shape. Place on a baking sheet or peel sprinkled with cornmeal, cover with a towel and let rise until doubled, about 1 hour.
Thirty minutes before baking, preheat the oven with a baking stone ( if you have one) to 220c. Just before baking, baste the loaves with the egg white. Slash the long loaves with three parallel cuts. Sprinkle the stone with cornmeal and slide the loaves onto it. Bake for 40 minutes, spraying the oven three tines with water in the first 10 minutes. Cool on a rack.
The Italian Baker, revised. Carol Field, 2011. Ten Speed Press.
Essere Come Prezzemolo is a handy Italian expression. It simply means to be like parsley, and is applied to people who turn up everywhere, or are always there. ( Steven Fry comes to mind ) Thank goodness parsley is always in my garden as it forms the backbone of many a meal. It flavours stock, is the main star in tabbouleh and it is sprinkled over many a dish, like confetti at a wedding, or a last blessing from the kitchen. This little salad always gets eaten first at any family gathering. The young wolves descend on it.It is an economical starter, especially if you grow parsley which is really like a weed. Serve this with another salad, some herbed olives and a tasty bread for lunch.
The dish employs winter produce at its peak. Avocados, which are cheap in July and August, come from our sunnier northern states. Parsley is always prolific in the garden but more so in winter as it tends to ‘bolt’ in summer. The eggs are free range organic bantam eggs but any small sized organic eggs you can get hold of will go well as they are the star.
Antipasto di Uova, Prezzemolo e Avocado
6 eggs ( small size)
1 large avocado, or more as required.
1 bunch Italian parsley
2-3 garlic cloves
small handful pine nuts
Extra Virgin Olive Oil.
Hard boil the eggs. Meanwhile make the parsley pesto in a mortar and pestle. Throw in the peeled garlic and some coarsely ground salt. Begin pounding. Add the pine nuts and continue pounding. ( Think of your least favorite politician). Add the leaves from the parsley bunch, a bit at a time. Continue bashing away until the parsley is broken down but still a little rough in texture. Add the oil, continue pounding, and add enough to make a green sauce, runny enough to drizzle. Arrange the halved eggs and avocado chunks on a platter, drizzle with the parsley pesto, and add another grinding of salt. I usually reserve the term pesto for the classic basil pesto which I only make in Summer. This one is so similar, and the green is so vibrant, I’m allowing it to sneak into the pesto category.