A: Homemade marmalade on homemade bread. Its not impossible to find good bread here, but when it comes to bread, I’ve been totally spoiled (mostly by Le Fromentier). Le Fromentier tops my list for two reasons. First they have the technical aspects of bread-baking nailed (things like crumb, texture, moisture etc). I have never bought a loaf there crumbled when I cut it, or was too dry, or had a hard, leathery crust, or suffered from any other unforgivable bread…
“It wasn’t, on reflection, the wisest of days to make marmalade. I had pruned the roses, the temperature was a degree or two below freezing, and the skin around my thumbnail had cracked open in the cold. It seemed as if each drop of bitter orange juice, each squirt of lemon zest sent shots of stinging pain through my thumb. But the Seville orange season is over in the blink of an eye and sometimes you just have to shut…
It has been a *very* productive weekend in terms of culinary endeavours: first there was the marmalade mishap and the marmalade recovery (I don’t have the energy to write about this tonight–but rest assured, its coming), then there was the marmalade cake (because I had to make *something* for valentine’s day) and last but not least, there was the dutch oven. I suppose I should elaborate. The marmalade was something I’d been wanting to do for a long time, and…
Chicken thighs are underrated. Or rather, chicken breasts are overrated. In truth, since I discovered the difference in the juiciness and taste, I have only bought chicken breasts for grilling purposes (actually, chicken thighs grill up quite nicely too, but they’re smaller, so you have to be a bit more diligent about flipping them). When it comes to stovetop cooking though, chicken thighs (bone in or out) are the perfect size. Big enough that they don’t disappear, but small enough…