Entries from November 2010 ↓

Goings on around here

Although this blog has been horribly neglected since I started working more in July, my garden has been getting some attention. It’s a bit wild at the moment, need to pull out a few things and start planting more. The asparagus has gone to fern, but it’s giving us a big basket of greens each day and artichokes, broad beans, fennel and a very, very large variety of herbs.

I used Summer savoury and majoram in this terrine of ox tongue and pork that I made for my meat guy’s family. There was lots of brandy and mace, and sauteed garlic stems picked about 1 minute before they hit the chopping board. The pistachios I had wanted to put in were old and tasteless (not from the Co-op) so I used biodynamic almonds (from the Co-op). I think the skins left a little bitterness, but other than that I would say that this is pretty much one of the most delicious things I have ever made.

Here’s Jethro at the gate to one of the main veggie beds. Behind him to the left is my gardening bench, a clawfoot bath and a barbecue. There’s another big bed on the other side of the yard.

This one has lots of rainbow chard and some celery,

raspberries that are starting to fruit,

mizuna, lots of lettuces and some garlic hardening of before we pick it.

There’s also rhubarb, beetroot, kale, Jerusalem artichokes, peas and sunflowers.

Owy’s hops are doing well this year. The old fridge behind them has some Black Russian and Green Zebra tomatoes with chives and basil.

In the other bed a pear tree shades the herbs, so they stay really soft and delicious. Lots of varieties of Sage, as it’s my eldest son’s name and he demands we buy every variety we see. Pineapple sage has the best flowers, but not yet.

And there are a lot of artichokes, all from one original heirloom plant from Diggers, divided and divided and divided:

We have so much mint it’s a little bit frightening, and horseradish carried home from Tammi’s house in March after the Eat.Drink.Blog conference. In the gap next to the fence I’ve started growing Jerusalem artichokes to choke out the nasty wandering ornamental thing coming through from the neighbour’s garden. We’ll build up the J-chokes there and gradually take them out of the main part of the garden. It doesn’t matter if it takes a long time.

Dr Sister Outlaw’s baking career goes bung …

Having written extensively on the magic of flour-butter combos (which includes fabulous pastry for scallop pies), the seductive powers of fine desserts like Lemon Delicious Pudding and the charms of Christmas pudding, I think I have established I have quite a thing for working with flour.

Of all my kitchen skills I am most grateful for my skills as a baker and pastry chef. Over three decades I have gained a keen sense of how to emulsify flour and liquids into elastic doughs, or puff flour and fat into gorgeous cakes and desserts. I have celebrated these skills most when I have someone to impress; at a “bring a plate” do or, as has not often been the case, when there is an appreciative man around. I’m a baking nerd with a real thing for gluten – I know how to use it and how to play with it. And of course I love to eat it, as I confessed in my post about my food crimes as a single woman.

But now find myself in a quite a sad situation. Those who follow me on twitter will realise that I have, of late, developed a strong and quite dizzy making crush. This of course is not sad at all, for it seems the crush is reciprocated. No, what’s sad is all my mad baking skills are wasted upon him. He cannot eat gluten. Worst of all, I have not spent that much time cooking for people who are gluten intolerant so I do not know how to bake or make much at all without it.

The only answer to this problem, of course, is to develop some skills and knowhow in the area of gluten-free baking and cooking, which is why I have turned to you, denizens of the lazy web. I know you wise and learned Progressive Dinner Party readers will have heaps of good advice about how to develop mad skills in gluten-free baking. So, this is an open thread on pitfalls and dangers, tips and advice and, hopefully, a really good recipe for gluten-free bread.


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