“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” — Guy Fieri
I love food.
I love eating certainly, but even more, I love thinking about, planning and making food. To cook for you is to say “I care; you matter to me.”
It seems particularly appropriate to share quotes about food for this challenge as I was invited to take part by Ju-Lyn at Sunrise, Sunset, who says of herself:
It is no surprise that I find myself obsessed with food – after all, I am a Singaporean. We are a people who hold animated conversations about food while we are eating, who would comb the island far & wide chasing the promise of great food!
Thank you Ju-Lyn.
In the few days since I wrote a post for the DP Photo Challenge about My Place in the World is has occurred to me that, no matter where I am, the kitchen is my place. I love my own kitchen — the part of our house renovation I am most proud of — and I happily commandeer friends’ and family members’ kitchens when I visit. Even on holiday, I crave the chance to cook at least one meal — using whatever is to hand.
So I guess there is need for a second quote today:
“The kitchen is a sacred space.” — Marc Forgione
The Three Day Quote Challenge works like this:
1) Thank the person who nominated you
2) Post a quote for 3 consecutive days ( 1 post each day )
3) Nominate 3 bloggers each day
If you haven’t already been invited to join this, and would like to — please do.
I for one am happy to read all the extra words of wisdom (or fun) that are sent my way.
For me, sourdough bread is perhaps one of the purest examples of how natural growth processes can be utilised to create something sustaining and delicious.
Flour and water are combined, and left as a food offering to the yeasts and bacteria that exist all around us. Over time, and with extra food, this mixture grows sufficiently in bulk and strength that with the addition of yet more flour and water, the resultant dough can be kneaded and proved and ultimately baked.
Learning to bake sourdough bread has been one of my projects for the last couple of years. With every completed loaf, my knowledge and confidence also grows.
Ingredients (makes six large scones)
300g self-raising flour*
Good pinch sea-salt
50g very cold butter
220-260ml cold milk
100g crumbled feta cheese
Good handful (or about two tablespoons) roughly chopped fresh rosemary. If you’re using dried herbs, about 1-2 teaspoons.
* You can use plain flour and add 1.5 teaspoons of baking powder. Make sure it’s not bread flour, which has more gluten and the scones won’t rise as well.
Pre-heat oven to 220°C.
Sift flour into a bowl; add salt. Cut in the butter until it resembles fine breadcrumbs. Stir through rosemary and feta. Add enough milk to form a soft dough. Don’t over-mix.
Tip onto lightly floured baking tray and knead gently a couple of times. Roll or press dough until it is about 2cm thick.
I kept the dough in a round, and cut into 6 wedges, but you could use a cookie cutter for more traditional round scones.
The dough doesn’t spread much so you can bake them close together on the tray.
Bake for about 10 minutes, or until golden. Remove from oven and cool on a wire tray (just long enough that they’re not too hot to handle).
Some additional thoughts
The basic scone recipe I used comes from the Edmonds Cookery Book. It’s a kind of bible of traditional Kiwi food, and I’d wager that most of the home-baked scones consumed here have their origin in an Edmonds’ recipe.
When I looked for alternative recipes, I found some that add extra baking powder to self-raising flour and some that use baking soda and cream of tartar as separate ingredients. I found recipes that use buttermilk or yogurt, some with a mix of butter and lard as shortening, and even some that included eggs.
I’m intrigued by these variations and will probably experiment — with different leavening agents at least. I don’t think I’ll try adding lard though, and as for eggs? Doesn’t that just turn the mixture into muffins?
Do you have a favourite scone recipe? Baking powder, or baking soda and buttermilk? Butter or lard? Do you add eggs?
I’d love to know how these variations work. And of course, what extra ingredients do you add?
Because the golden beetroot don’t bleed like the red variety, I was able to peel and chop these for roasting. That meant they got a little bit caramelised; and picked up the flavours of garlic and rosemary which I’d added to the roasting dish.
With quite a lot going on taste-wise in the beetroot themselves, I kept the dish simple with just a few salad leaves, some crumbled feta and a bit of balsamic dressing.
The verdict: pretty tasty. But given how long the beetroot took to roast (about 35 minutes — and they were small pieces), I’d probably only do this again in a vastly scaled-up form — for a summer lunch party maybe.
Hugh Fearnley-Whittingstall’s Three Good Things approach to cooking has found great favour in our kitchen. The combination of simplicity and discipline (just three main ingredients) really works.
Rosemary seems to be my latest food-crush; at least in part because it is so prolific in the garden. Having deemed the rosemary and feta scones a success (recipe to come) I got to wondering how the pungent, piney flavour would get along with some golden beetroot I found in my fridge.
The answer? I’ll let you know when the beets are roasted.
If you’d like to join in:
- choose a subject or a scene
- spend five minutes photographing it – no more!
- try to see it from many angles, look through something at it, change the light that’s hitting it
- tag your post #regularrandom and ping back to Desley’s post
- have fun!
Today has been bread-making day, and now there are two loaves of wholemeal sourdough cooling on the kitchen bench.
All cooking is slightly magical, but sourdough is especially so. A paste of flour and water that we first made two years ago (called a starter) provides food for the natural yeasts and bacteria that hang out in our kitchen. We add flour, water and salt; and natural fermentation does the rest.