I think bread has a bad rap. I mean yes, some people can’t eat it. I’m sad for those people. But who can resist a warm loaf of freshly baked bread? Not me! This recipe came from a book called French Women Don’t Get Fat. I’m not sure if that’s true or not but the Baguette recipe was worth the price of the book.
If you live anywhere in Norfolk County it’s likely you know what Celery Bread is. There is no celery in this bread. Thankfully. It’s a buttered cube of bread sprinkled with celery seed and then grilled. Or deep fried. Or broiled. Everyone has their own version and style of preparing but it’s almost always served with fried fish.
One downside to living in a small community is the lack of diversity in the food department. Wouldn’t it be great to live in a booming metropolis and have a huge variety of international foods at your fingertips? But that comes with a pretty high price tag and a lot of other stuff that wouldn’t work for us. So, we prefer to make the best of it. Instead of driving an hour for authentic Indian food, I’ll have to learn to make it at home. And the one thing that almost everyone loves is naan. Garlic Naan Bread is pretty easy to make actually and doesn’t require yeast so it’s possible you have all the ingredients you need right now. Tawa Naan is traditional naan that is not cooked in a tandoor which is a hot clay oven.
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If you love your traditional Sunday dinners like I do, you know how important it is to make perfect Yorkshire Pudding when you’re having roast beef. Especially when you’re having company and serving the ultimate roast beef….prime rib. And any excuse to eat more gravy is ok with me. I mean, that’s the whole point of yorkies, isn’t it?
I couldn’t tell you how many times I’ve made these or how many different ways. Until recently I’ve used my mom’s recipe that I think came from the Robin Hood flour cookbook. And so many people over the years have offered tips and tricks for the best results. But I was never really thrilled with how they turned out. Sorry mom. Then I discovered I was having more success with a recipe that used more eggs. Someone said oh, those are popovers. So I figured I was cheating but who cares? They were puffing up and looked beautiful! But then I started doing some research and if you read everything you can find on making the perfect Yorkshire Pudding and the difference between them and a popover, you’ll find, like I did, that there’s no agreement. On anything. Some say there’s a difference, some don’t. Some say it’s the pan, some say it’s the use of butter instead of drippings and others say it’s American vs. English. So, I make Yorkshire Pudding. Because that’s what we called them in our house.
I found a vintage Mediterranean cookbook in a little thrift shop. When I pulled it out, it literally fell open to the page with this recipe! I figured it was meant to be and worth the splurge so I paid the $2.00. This rustic Greek bread is made with a mixture of different olives, red onion and fresh herbs. It’s my favourite home made bread recipe.