Apologies for the lag since the last posts, busy life stuff going on. Since then, a few updates... Caraway brats inspired by some readings on the Thuriner Rostbratwurst which includes that very spice. You may reconize it from such famous breads as German Rye, a perfect counterpart to the brat with mustard and sauerkraut (amazing). it's darn tasty in the sausage as well, btw. on a related note, I just dug into an urn of sauerkraut which I started after harvest in the fall. the head of cabbage came from the mother-in-law with the wonderfully robust garden and the 6-9 lb heads of cabbage. The kraut was, needless to say, rather ripe. It has gotten very tender and increased in sourness quite a bit. Funky on the nose, but very pleasant stuff, and quite nice raw.
The last thing I did which really excited my taste buds was to follow this recipe, rather inapproximately as per the usual. I believe i got results very consistent with the writer of the page and must urge you pressingly to TRY THIS RECIPE!! The bread nearly made me cry. Tonight we're having it toasted with butter for dessert, sheesh. here's mine....
http://www.applepiepatispate.com/bread/pane-al-cioccolato-italian-chocolate/
One more thing, following in the footsteps of my Pennsylvania Dutch ancestry and even the more specific footsteps of my great grandfather, John, I made PA Dutch Scrapple from scratch (not scraps) for the first time. I will be working to derive a new recipe to replace the one which he took to his grave with him and continue the lineage of scrapple producing Tice butchers. cool right? well I'm excited. I'd share the recipe but it's not done yet. Anyway, here's a photo of the frist attempt with which I was very, but not perfectly, pleased. Not quite organ-y enough if you know what I mean....
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