I found einkorn flour at a local heath food store, I have no idea what it was but the front of the packet claimed that einkorn flour “is the earliest form of wheat grown & eaten by mankind.” Sounds good to me, so I bought it. When I got home I did some research, people rave about it, it is very old and even though it is not gluten free some people with gluten intolerance can eat it with out any problems – something to do with not all gluten is the same.
One thing that is mentioned a lot is that einkorn flour tastes different to normal flour, most people implied it is different in a good way but one website simply said it was ‘surprisingly good’. My question is does this mean it was really freaking good or does it mean they were expecting it to be gross and it turned out better than expected? I figured a basic bread would be the best way to find out for myself, I decided to go with this recipe
from the Jovial Foods website. Usually I don’t trust recipes provided by food companies but this recipe was perfect, mix everything together, leave it overnight to rise and bake it in the morning!
Even though the flour was mostly white looking (I was really hoping the flour would be black so I can make exciting black bread) once it was mixed with water the dough was a brown colour. The texture of the dough was nothing like normal bread dough, it was very sticky but not elastically at all. And it smelled strange! I thought it had kind of a earthy smell while Mat said it smelled like Clag.
The next day I turned the dough out and baked it in a medium saucepan since I don’t have a dutch oven as the recipe called for. The bread came out beautifully with a very cute shape, I will be making more breads in my saucepan for sure. I was scared I would have trouble getting the bread out so I sprinkled a small handful of flour on the bottom and I had no problems tipping the bread out.
You are suppose to wait a whole hour for the bread to cool before you eat it but we couldn’t resist and cracked it open while it was still warm. The bread definitely tastes different from white bread, the best way I can think of to describe it is malty. The texture of the bread is very dense and doughy like when you undercook bread and there is a lump of half cooked bread in the middle. Except this bread is like this all over (so I am assuming I have cooked it correctly). The bread is much better cold than warm and I discovered the texture of the bread along with the malty taste goes very nicely with avocado. However I wouldn’t describe it as ‘surprisingly good’…more like ‘odd and malty’.
When we were at uni Mill and I had a list a of things we were going to do before we finished studying. I have no idea where this list is anymore and I can barely remember anything from it but I know one of the BIG things on the list was to eat rabbit.
Don’t ask me where this came from I have no idea, it’s just one of those random things
So one day we decided to go for it, there was fancy butcher near where we lived that sold frozen rabbit. It was a bit disturbing as the rabbit was skinned and gutted but frozen whole so it still had a vague rabbit shape to it (don’t worry there was no head). Kind of like buying a whole chicken.
We found a rabbit stew recipe that needed two rabbits so we halved the recipe to make just enough for us. We had a lot of trouble chopping the rabbit up but generally things were going pretty well. Everything was in the pot ready to start simmering when we realised we had no stock. So we shut it all down and went to the corner store to buy a pack of stock cubes (that was all they had).
When we got home we added the stock, turned the stove on and waited for the stew to do its thing..And then it was time to feast on our rabbit. Our stew was not a very pretty, it was this pale brownish colour. But that was not the problem, the problem was it was TOO salty. So salty it burned our mouths. We forgot to halve the stock when we got back from the shops, I think we were suppose to put in less than half a cube. We put an entire cube into the stew. Eeesh it was bad. We forced our way through it but eventually had to give up and just nibbled on the rabbit meat, that was pretty tasty if you ignore the burning salt flavour. I drank so much water that night.
We threw all the leftovers away and were too scared to ever use those stock cubes again. They ended up in the bin when we moved out. But most important thing is we got to cross rabbit off our list…even if we were traumatised in the process!
This morning I woke up super early with a strong desire to cook, specifically I wanted to make shakshuka for breakfast. This urge was so strong I was out the door headed to the supermarket about 10 minutes after I rolled out of bed.
I am a sucker for baked eggs and have wanted to make my own shakshuka for a long time now, the recipe I used is the one from David Lebovitz’s blog. I followed the recipe pretty closely except for the following:
- excluded the chili – I was feeding this to Noelle who sadly does not eat anything hot
- added 1 red capsicum, finely chopped
- excluded caraway seeds and turmeric - I don’t have any
- added an extra teaspoon of honey
Consider my inability to follow recipes this is pretty good!It took a really long time to cook, I kept thinking I was almost done and telling everyone to get ready and then it took another 10 – 15 minutes. The saddest part is in the end I overcooked the eggs because I was distracted trying to order groceries online.
But it was still tasty and I would make it again, David mentions on his blog that you can make the sauce and freeze it until you want to use it. I think this is definitely the way to go as it takes 20 minutes to make the sauce and then another 15 minutes once you add the eggs.
We were in New York City with some friends over Easter for 10 days where we spent a large chuck of our time hunting out food and eating it. With so many places we wanted to try it meant we were almost constantly eating. Mat complained that he couldn’t remember what being hungry felt like anymore.
One restaurant I was really excited to try was Momofuku noodle bar, I have the Momofuku cookbook and have made a couple of simple things from it so I really wanted to go feast on their famous pork buns and noodles. The pork buns are absolutely delicious and just as good as I expected. The ramen oddly was really not that good, considering it is one of the key things that makes Momofuku famous I was a bit weirded out. It was a good bowl of ramen but I’ve had better broth, I’ve had better noodles and I have MADE better ramen egg. And when I say I’ve had better I don’t mean in Japan, I mean in Brisbane and even in London.The only thing they did better than any other ramen I’ve had was the delicious delicious pork.
There is no need to explain. All I have to say is pastrami is tasty. Also I tasted celery soda for the first time. It was surprisingly refreshing but quite celery-y…if they had this in London or Australia I would drink it!
I ordered an ‘everything’ bagel at Murray’s because that is apparently the most popular bagel. I figured sweet, everything bagel, it will come with all the best fillings and be deeelicious. And then the man behind the counter asked me what fillings I want and I was confused, “umm….everything?”. Turns out the ‘everything’ part is just the flavour of the bagel, like getting a poppyseed bagel. Everything means it has everything from poppy seeds to bits of dried garlic. I felt like such a tourist! But the important part is my bagel was good (I got ham and cream cheese in the end).
I have a slight obsession with mac and cheese…and by slight obsession I mean I force non-mac-and-cheese-fans to come to my house so I can feed them mac and cheese to prove to them how good it is (they are convinced after I feed them so I know this method works). We had to go to S’Mac, it is a mac and cheese restaurant…just think of a pizza restaurant where there different types of pizzas on the menu and you can also make your own. Now replace the pizza with mac and cheese and you have a mac and cheese wonderland.
Kylie introduced us to a whole new food: Arepas, these are Venezuelan corn patties filled with different toppings. Like a stuffed pita. They are delicious! We went to Caracas bar one night for drinks and arepas and it was definitely one of our best nights in NYC.
All these photos only covers about 2 days of eating in NYC. Just think we did this for 8 more days, there was definitely too much food.
I had a little snack attack the other night. It was after 11 and I was hungry again. This is a fairly common occurrence, I had already feasted on some chocolate mousse an hour ago. But that’s been absorbed and my stomach demanded more.
I resisted for about 30 minutes because it was late and I had decided I wanted some cheese fondue, not an obtainable desire in the middle of the night. But eventually I gave in and started rummaging in the kitchen. I found some polenta and decided to make a cheese polenta porridge inspired by mamaliga. Mamaliga is an Eastern European side dish, it is a polenta porridge made with cheese and often sour cream. It is quite delicious and goes well with their heavy meat dishes.
In the biggest pot we had (because everything else was dirty) I cooked the polenta until it reached a thick porridgey consistency and then I added the cheese. A lot of cheese. I am proud to admit that I used cheese as form liquid to water down to polenta.
And that’s how I arrived at my Poor Man’s Fondue midnight snack. It was pretty tasty, hot and cheesy and the closest I was going to get to fondue anytime soon! Both Noelle and I thought it was great, future fondue cravings can be satisfied! But looking back now I wonder if it was quite as good as I thought? Or was it because I was starving? I guess it means I will just have to make it again soon…