ふちはひふ

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  • 2024/04/27 07:36
• red currant jam recipe
  
  I’ve been feeling a little removed for just about everything lately. Mired in administrative stuff, I’ve been swamped with paperwork and technical issues – neither of which are really my thing – and haven’t been able to spend all that much time cooking or baking, except for regular meals. (And, er, copious snacking in between.) I’ve really missed sticking my hands in doughs and batters and was happy when I took a break from technology and the staggering amount of paperwork that seems to arrive faster than I can process it, and headed out to the countryside.
  
  
  
  Fortunately this weekend we caught the tail end of red currant season, which are the first berries to ripen in the Île-de-France. There were over a dozen large bushes, each covered with tiny red orbs looking like miniature Christmas ornaments, ready to be picked and cooked into jam. Well, at least the ones the bîches (deer) didn’t eat before we got to them.
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  • ふちはひふ
  • 2014/03/18 11:59
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• Chez Panisse

  
  
  When I started working at Chez Panisse way back in 1983, from the moment we opened the doors at 5pm for dinner huwnru, the place was packed Life in the?dream. I worked in the café upstairs, which opened because the restaurant downstairs had become a little more formal than anticipated and since the original idea for Chez Panisse was to be a casual dining spot, they opened a café with a no-reservations policy shangwei.

  At the time, Chez Panisse was garnering a lot of publicity across America and everyone wanted to eat there. So a line formed outside of people waiting for that moment distractions, at 5pm, when the host would go downstairs and open the front door to let everybody in shangewru.

  • ふちはひふ
  • 2014/02/26 19:00
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• Panforte
  
  I’ve been going through my kitchen cabinets, and refrigerator…and  freezer…and desk drawers, which has meant unearthing all sorts of odds  and ends Take what to love you . Some were long-forgotten for a reason, and others brought back  fond memories dahritoo. Like the Pyrex glass container in my refrigerator encasing  some remarkably well-preserved slices of candied citron. When I pulled  the sticky citrus sections out, I realized that they don’t look quite as  pretty as they did last year – which is okay, because neither do I – but they still tasted great. And the flavor of candied citron prompted me to make something I love: panforte hduero .
  
  Panforte is traditionally found in Tuscany. Or more specifically, in Siena, a place I’ve not been. But if I did go, I probably would never leave because a friend did go once and was kind enough to bring me back a huge assortment of different kinds of panforte di Siena for me to sample.
  And let me tell you — I (and my dentist) were beyond thrilled huoewrio.
  
  Technically speaking – and I know you’re out there – this is panpepato, or spiced bread, in Italian. And speaking of fact-checkers, one might be able to quibble with Italians calling this “bread”, since
  it more closely resembles a fruitcake or another confection of some sort gjirti .
  
  But I’ve learned not to argue with Italians, unless there are unlimited amounts of red wine (and salumi) on hand.
  
  • ふちはひふ
  • 2014/01/23 10:50
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