January, 2009 Archive

Monday, January 19, 2009

smashed chickpea salad

smashed chickpea salad sandwich

It has been over one week since I told you about the Light Wheat Bread (and just as long since we’ve been out of it, sob), a post I ended with a promise to tell you about my new favorite sandwich next. But instead I told you about Clementine Cakes and then Mushroom Bourguignon and Chouquettes and do you know what happened? Not a single person griped that they were owed a sandwich. Because really, who does that?

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Saturday, January 17, 2009

sugar puffs

chouquettes

I have been wanting to make the sugar puffs known as chouquettes forever, or at least as long as it has been since I read about them for the first time on Chocolate and Zucchini. I loved Clotilde’s descriptions of buying them by weight in French bakeries and how the best part is eating the sugar crystals (by licking your finger and reaching in, of course) that have collected in the bottom of the bag. They’re apparently the after-school goûter, or snack of choice, for the French schoolkid set and though I might be getting a late start on them, I am quickly making up for lost time.

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Thursday, January 15, 2009

mushroom bourguignon

mushroom bourguignon

When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. If there is anything better than a symphony of onions, carrots, red wine, broth and a scoop of tomato paste simmered for hours, I haven’t met it. I don’t want to meet it. I already know my favorite.

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Tuesday, January 13, 2009

clementine cake

clementine cake

Last year, when I made that dud of a clementine clafoutis a whole bunch of you brought Nigella Lawson’s Clementine Cake to my attention. But, by that point in the winter I was tired of clementines and filed it away to try the following year.

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Sunday, January 11, 2009

light wheat bread

light wheat bread, thinly sliced

I don’t think it is a big deal if other people buy sandwich bread pre-sliced in a soft plastic bag from some factory bakery that specializes in long shelf lives. But I do think it’s a shame that someone like me who: a) enjoys, nay, loves baking bread, b) always remarks that if something has no flavor, it’s probably not worth the calories, c) works from home, meaning that the 15 minutes of labor and four hours of idle time that goes into making a delicious loaf of light whole wheat bread is more than doable, and d) owns two of the best bread-baking books out there still buys that pre-sliced stuff all of the time.

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