Daily Loaf

Have you ever been in a situation where you wrongly assumed something, then realized your mistake in front of a bunch of people and were too embarrassed to say anything? I have, and it can be a sticky wicket, indeed! Let me tell you what happened to me the other day.

I decided to pop into Whole Foods to pick up a few things.  Now, a visit to Whole Foods is usually a dangerous proposition for me.  I almost always go armed with a specific list of items to buy, and I never stick to it.  I can’t help myself!  It’s like I become completely hypnotised by the rows upon rows of vibrantly colorful fresh fruits and vegetables, neatly stacked and perfectly arranged, mist clinging to them like little droplets of morning dew. Read the rest of this entry »

Polenta. Peasant food of Gods. “Grits with a college education,” as one wise customer put it.

Thickly ground cornmeal, originating in husk of sweet yellow or white corn, dried, grounded, pounded, whisked and cooked, preferrably over a double boiler, 5 parts to 1, water to cornmeal.

PHASE 1:

A porridge like pot of mush appears. There is no better way to state it. Polenta, in this state, is soft, warm, nourishing, and good. Add butter, olive oil, grated parmiggiano-reggiano (perhaps a pecorino romano instead) heck, you can use the powder-fine grated parm in the green grocery store bottle; it will taste good. Serve in bowls as appetizer, side dish, minced parsley on top. This soft polenta is easy on the eyes on a cold, winter day.

PHASE 2:

Instead of eating your mush, Read the rest of this entry »

Who doesn’t like pasta? It’s almost universal in its appeal and it seems that every culture has taken its hand at some adaptation. And while it’s true that the Chinese are probably the inventors, it was the Italians who exploited this simple staple.

Just try to imagine for a moment a planet without pasta. What would accompany our luscious, buttery garlic bread? Have you ever heard of “green beans with clam sauce”? Of course not, you need linguini. Would we even have all of the scrumptious and wonderful sauces that we have today if there were no magnificent vessel to carry the load? I shudder at the thought.

Fortunately though, we don’t have to consider these possibilities, because there are about a million different kinds of pasta within a mile of every urban setting in America. Often, when we think of pasta, noodles come to mind. Long strands of dried varieties that boil until just done, complimented by an almost endless array of sauces and condiments. As a child, I remember my desire for just a plate of pasta with butter and parmesan. Perfection. Today, my palate is a bit more mature and I enjoy every variation I try.

One of my favorite types of pasta is made from potatoes. Gnocchi are like little clouds of heaven that, by design, soak up the flavors that you surround them with. Read the rest of this entry »

In my travels in the rural parts of our counties, I meet all kinds. Among them are two ladies that have reached back to their roots to do something even I didn’t think was still going on. Thank God they are!

Pam Lunn started Dancing Goat after losing her job and we’re the beneficiaries of her efforts. But goat’s milk isn’t the only thing she produces. She turns this milk into kefir, whey and cheese. Very few communities in Florida can say they have this available to them!

Quite honestly, I really wasn’t exposed to these products until I visited the Ferry Plaza Farmers’ Market in San Francisco. Now, I’m addicted. Saturday night’s supper isn’t complete without some goat cheese and a little honey (local, of course!) while we sip some nice wine. Pam’s efforts can be found at the Saturday Morning Market in St. Pete, the Downtown Tampa Farmers’ Market (Fridays) and Nature’s Patch in Clearwater. When you want the real thing, you need to check this out. You can find out more at their website.

Lori B. lives in Sarasota County. She asked not to use her name and as you read further you’ll understand why. Read the rest of this entry »

I hate tiny little wrapped butter packets.

They are evil. I have no idea why restaurants use them.

What amazes me more is that I have come across them at restaurants that aren’t necessarily cheap: Bonefish and Cheesecake Factory.

It’s a fairly simple request. All I want is some butter to go with my bread.

The server brings out a plate and sitting in the middle are 3-4 small butter packets wrapped in golden foil. 90% of the time they are virtually frozen and if they’re not frozen they have melted down to liquid form. It’s like they are trying to punish you for taking advantage of the complementary bread.

Read the rest of this entry »

Another of my P.M.S. creations — even though I made it for my hubby’s b-day — this cake was so incredibly rich, even I couldn’t eat a whole piece. Now that’s rare.

I have this thing that I can’t eat anything sweet without a HUGE glass of milk, and even with the milk I couldn’t muster up the energy to eat the whole thing. So what I am trying to tell you is cut the cake in really small pieces so nothing goes to waste. Or waist, I guess.

Another tip: Chop the Reese’s before you put them in the middle of the cake. I loved the idea of them being whole, but it made it difficult to slice the cake.

In need of a sugar coma? Go ahead and make this cake!

Recipe after the jump: Read the rest of this entry »