Friday, September 30, 2005

Dieter's Interest in Cuisine Began at an Early Age

Click on the image to read his important statement.

Health 3
October 12, 1960

My Favorite Food

My Favorite food is
Spaghetti with sliced up hot
dogs. I like spaghetti and
hot dogs fried.

Wednesday, September 28, 2005

The new Autumn loaves

september 25
The top picture is a Sisteron Rye Bread from the book "The Breads of France" by Bernard Clayton, Jr.
This bread was made with whole grain rye flour giving it a rough exterior, but moist and cool within.
The Pear Bread (below) is from the same book mentioned above. This is an outstanding bread. You will only find it if you make it yourself. It also makes incredible toast the following day.

Tuesday, September 06, 2005

Flatbread from Vinschgau

This bread begins my investigation into the autumn season where spices begin to push summer flavors aside. Although I am sure many Germanic residents would gladly argue this bread is good year-round. The recipe is taken from the "New German Cookbook" by Jean Anderson and Hedy Würz. Please pay attention to the color bars next to the recipe as we have scanned directly from the book. I have enjoyed this cookbook as my sole source for many German dishes that make up a portion of my heredity. The text sidebar next to the recipe suggests this bread goes well with German cheese or ham. I happened to stop at our local German Food purveyor {Geier's Sausage Kitchen" on South Tamiami Trail, Sarasota, Florida} where I purchased an elk salami which was sensational with this bread. When making this bread, I made the mistake of putting all the spice in the dough and none on top. The flavor remained well balanced but the loaves were not as pretty as they could have been. To read the text from the cookbook, click on the images to open them larger in a new window.

Pain à  l'Ancienne

We baked this bread from a recipe out of the book "The Bread Baker's Apprentice" by Peter Reinhart. It did not fall short of our expectations. The bread is sweet and nutty just like described in the book and we have placed it at the top of our favorite bread recipes right now. Not only was this a great first recipe to cook out of the book, but the book itself is well designed. The photos are well composed and visually descriptive. Buy this book if you like to make bread you will not be sorry.

Thursday, September 01, 2005

Citizen Food Bomb

Read more about Eating Anywhere, an online exhibition addressing the theme of food nomadism at
  • The Citizen Food Bomb, designed by Polly Johnson was exhibited in Milan as part of the show. The Citizen Food Bomb subverts the meaning of the “bomb” from an instrument of death to an instrument of life. The food bomb delivers hope and and nourishment while the deadly bomb brings death and destruction. The food bomb should be shared by all citizens on the planet. It is a reminder of the potential for nourishment over opression and life over death. This was the only piece exhibited from the United States.

    Boulangerie gem of Nova Scotia: Cheticamp, Cape Breton

    to the baker and his wife: or the wife and her husband? after having your pugliese loaf, my first baking after the vacation in nova scotia. pictured are two very odd shaped pugliese breads, and "little rye rounds from the valtellina." both based on carol field's book "the italian baker."the crumb of my bread was nothing like the wonderful loaf that you baked. what are some of the ways to achieve an authentic pugliese? (click the link above for theartisan for great italian bread recipes and also other cuisine from Italy).
    a brief history of the grande boulangerie de l'est pugliese we purchased while in cheticamp:
    1) ripped apart in auto one kilometer from the store
    2) snuck into restaurant and dipped heartily into a white wine and mussel broth.
    3) reappeared at the airport where it was dipped into a vegetable soup.
    4) snacked on to sustain us during our standyby status in the airport (an entire day)
    5) smuggled through customs
    6) unpacked in our kitchen where the final pieces ended up in the toaster and consumed for breakfast in florida.
    7) permanently stored in our memories.

    it was a pleasure to have found you,

    dieter and polly

    (an email sent in appreciation of a good loaf)

    taralli: another life saving snack food for travel in italy and elsewhere. we enjoyed these fennel flavored rings so much in italy, that we made them at home. these keep for days and weeks. we enclosed them as food for thought.

    Peruvian Paella Home Cooked Here!

    The Spanish influence of cuisine in Florida is prevalent throughout. Although Peruvian cuisine has many of is roots in the Spanish influences, it is not common among the Latino restaurants in the Tampa bay area, we only know of two. Much to our delight we now have "El Patio Latino Peruvian". Our recent meal there felt authentically home cooked with that extra ingredient of care. The chef carried our two rustic paella pans to the table himself and displayed them in grand gesture for our approval. Not much English is spoken by the owner and staff, making the experience even that much better. Our other local restaurant serving Peruvian food "The Selva Grille" favors a nouvelle hybrid mix of Peruvian foods a bit on the upscale side.

    These photos feature the ceviche plate (top) and paella (below). Also with our meal came tamales stuffed with savory chicken, a heaping plate of thinly sliced sweet red onions with a light marinade, many many pitchers of sangria, then topped off with coconut flan and a complementary slice of birthday pie. As a note, call ahead if you want to order the paella, it's worth it.

    El Patio Latino Peruvian
    1100 N Tuttle Ave
    Sarasota, FL 34237
    (941) 955-5093