Food Friday roundup
- October 2, 2009 7:33 AM |
- By Tara Kimura
By Tara Kimura, CBCNews.ca
For those who may have missed it, earlier this week we posted Shaun Smith's Cookbook Club on harvest-inspired recipes. Smith looks at recipes from food columnist Mark Bittman and chefs Jeff Crump and Jean-Pierre Challet. In the comments section of the feature, readers discussed milk substitutes for foodies who are lactose intolerant – reggie123 shares this helpful tip:
"Another option is to put lightly roasted pine nuts, or hazelnuts, or cashews into a blender with a little water or veg broth and blend until you get "milk" or "cream". I find the cashews leave a flavour of their own that doesn't always work in recipes with delicate flavours (fine for something like brown gravy etc., that has a lot of herbs). I use the pine nuts for a mock alfredo sauce, for instance and it works surprisingly well."
Do you have any tips on how to make creamy but lactose-free soups or sauces? Share them in the comments section below.
I find it difficult to bring myself to write in cookbooks and if I do, I try to do it in pencil and write as lightly as possible. So, a few weeks ago, while on holiday at Chicago I was very pleased to stumble across this happy sticky notepad, produced by Sarah Neuburger of The Small Object.
I think the tiny notes allow for just the right amount of commentary and review.
How do you keep track of your recipe modifications?
For a fun read, check out this Bon Appetit interview with funnyman Ricky Gervais.
Gervais tells the magazine about how he stocks his fridge, his favourite restaurant and why he's not an adventurous eater.
My favourite exchange:
What's the perfect snack?
Chicken satay dipped in peanut sauce or cheese on toast. I love salt and monosodium glutamate—the end of instant ramen noodles when you haven't mixed it well and it's the strongest bit. Oh, man, what a hit that is. I've had some amuse-bouches in restaurants where I've insulted them by saying, "That's like instant ramen!" They look at me like I'm an idiot.
I've heard some lively stories about the fierceness of fall fair baking competitions – pies being baked, winners being declared, angry names being called, scuffles breaking out, police being called. Of course, these are likely the exception. I think there's nothing quite like seeing the glass showcases stuffed with perfect pies, smiling gingerbread cookies and fluffy chiffon cakes.
Have you ever claimed the top prize at a fall fair? Brag a bit and tell us about your prize-winning entry.
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