The ides of winter, cold, a landscape covered with snow.A winter storm on the horizon. A dump of fluffy white snow. Once commonplace, now fleeting, interspersed with warm days, and rain. Who ever wanted rain in winter? But then everything is changing.
Cardamom is a classic spice used in Nordic baking. How this came to be we will discuss in a future post. The cake below is a Swedish cardamom cake, known as Kardemummakaka. It is baked in a gugelhupf/bundt pan, is buttery, and has a fine crumb. Ingredients breadcrumbs and butter, to coat pan125g butter, room temp1 tbsp cardamom225g sugar1 egg200ml sour cream400g cake flour (soft)2 tsp baking powderpearl sugar ① Pre-heat the oven to 345°F […]
Sorry for the lack of posts, I’ve been dealing with some Crohn’s related issues, and so food hasn’t exactly been at the top of my list. Hopefully as the weather gets warmer, things will improve. Meanwhile, I’m, going to work on some posts that haven’t been finished. thanks, Michael
A strange name for a biscuit, but the Zedernbrot is a lemon-almond crescent shaped biscuit. Some might consider them related to the Zimtsterne. If you try and translate Zedernbrot you will likely get something like cedar-bread, as Zedern means cedars, but these biscuits do not contain anything from a cedar tree. In all likelihood the name is derived from Cedro, which is Italian for citron – with Cedrat and Zedrat being German words for candied […]
The cob loaf is a crusty English bread, a round loaf with cuts in the top crust that take various forms. A cob differs from other British loafs in that it is not baked in a tin. One of the earliest references to a cobloaf can be found in Act II of Shakespeare’s Troilus and Cressida (written in 1602): Thersites: Thou shouldst strike him; Ajax: Cobloaf!; Thersites: He would pun thee into shivers with his […]
There is a Mediterranean style dish with Moroccan roots that I really like making. It is traditionally made in the style of a tagine, but can be just as easily made in a heavy bottomed pan. It is often made using a whole chicken, which would likely made it more flavourful, but 2-3 free-range chicken breasts works also (for a quicker cook), or even 6-8 chicken thighs. I N G R E D I E […]
We should all eat more fish, but what kind of fish should we eat? The most common types of fish probably fit into two categories: white fish like cod, halibut, and haddock; and orange fish like salmon and trout. In most grocery stores, the most common type of salmon found is Atlantic salmon, but what about other types of salmon? Go to a fishmonger, and buying salmon might become somewhat confusing. In British Columbia there […]
This fish soup is easy to make, and much lighter than chowders. It is inspired by Norwegian fish soups which typically either use salmon or cod (e.g. Torskesuppe). This light soup uses both salmon and cod. I N G R E D I E N T S 1 medium onion1 shallot1 garlic clove500ml vegetable (or fish) stock1 medium carrot2 medium (floury) potatoes250ml heavy cream300g salmon300g cod, or haddock1 tsp saltpepperfresh dill ① Finely dice the […]
Years ago I made this dish with a jar of Dukkah from Atwater Market in Montreal. Dukkah (pronounced “doo-kah”) is a traditional African and Middle-Eastern blend of toasted nuts and spices. In Arabic, dukkah translates to “crush or pound”, which describes how it’s made. This is a very simple dish, and we serve it with Sardinian Fregola, which are pasta the size and shape of peppercorns made of durum wheat semolina. I N G R […]
despite the snow 