Tag: Bread

The Italian Cuisine I Love Redux

Buongiorno Amici!  Today we are taking another look at The Italian Cuisine I Love by Jules J Bond.  We last looked at this book all the way back in 2012 where I developed quite a crush on the author…Bond…Jules J Bond.  And who wouldn’t crush on this bon vivant and possible spy!  I spent quite a while with Jules J last time and his tuna stuffed tomatoes are still a favourite summer lunch for me!  Today, however, will be a flying visit, albeit a delizioso one!

The introduction to The Italian Cuisine I Love says

Italy is a country where the joy of eating is one of the many joys of life”

The Italian Cusine I Love

And today, wherever in the world we find ourselves, we will be trying to capture some of la dolce vita with some fried anchovy bread and Spaghetti in Garlic Sauce.  Sorry carb phobes, this one is not for you!

Fried Anchovy Bread

Bear with me for uno momento haters of anchovies……just take a moment to look at this…

Fried Anchovy Bread

Yes, I thought that might change your mind.  But if you really, really hate anchovies, leave them out.  Add some salami or prosciutto or olives just have it with the cheese!  If you also don’t like cheese, then I have nothing for you.

Fried Anchovy Bread2

Now that’s the Italian Cuisine I Love!

Fried Anchovy Bread – The Recipe

Fried Anchovy Bread recipe

As delicious as the anchovy bread was, it was just the begining!

Spaghetti In Garlic Sauce

As the fried anchovy bread was quite rich, I thought I would keep the second course quite light.  I wanted to have pasta because last time I didn’t make any of the pasta dishes.  I chose a Spaghetti in Garlic Sauce.  This is a version of a Spaghetti Aglio e Olio and was super yummy!

Spaghetti in Garlic Sauce 1

Spaghetti In Garlic Sauce Recipe

Spaghetti in Garlic Sauce Recipe (1)

Spaghetti in Garlic Sauce 2

It was so nice to step back into the worldof The Italian Cuisine I Love. I now own a few more in the Cuisines I Love series so hopefully it will not be another eleven years before we step back into the world of Jules J Bond!

The Mystery of American Sardine Toasts

A recipe from The Daily News Cookbook called American Sardine Toasts caught my eye recently.  Without wanting to labour the point too much, we Melbourrnians recently spent our 200th (non-consecutive) day in lockdown which means I have now been working from home for around 18 months.  I have also recently been working all the hours so my need for quick and easy meals, be they work from home lunches or speedy suppers when I am too tired to cook has become paramount.

And this could well be the recipe that gets me through! Oh, and Uber Eats, but you’re not here to hear me talk about my local Thai!

American Sardine Toasts1

In case you are wondering what an American Sardine Toast is?  It’s kind of a  tuna melt but with sardines.

As soon as I read the recipe, I constructed a narrative in my head which went a little like this.  Someone in what was then Ceylon had travelled to America and had a tuna melt.  They had then brought the concept back home – except maybe 1960’s Ceylon did not have access to canned tuna so they used what they had – sardines!  And no doubt the local newspaper, The Daily News, was keen to publish a recipe from the country that epitomised all things new and bright and shiny and voila the recipe for American Sardine Toasts  or as they call it, Sardine Toasts, American came into being

Except….DJ….cue the  X Files Spooky Music.

The Mystery

According to writer Warren Bobrow, the tuna melt was invented in 1965 in Charleston, South Carolina.  But the recipe for American Sardine Toasts appears in my mum’s 1964 edition of the Daily News Cookery Book!  There’s definitely something fishy about that!

American Sardine Toasts 3

So if not based on the tuna melt, what is this recipe based on?   What makes it an American Sardine Toast instead of just a regular sardine toast?

I even wondered if I was reading the name incorrectly. Instead of the Sardine Toasts being American was it that the sardines came from America? So not American  (Sardine Toasts) but (American Sardine) Toasts?  The actual name Sardine Toasts, American would indicate the former but who knows with this book!  Sadly the American provenance of these toasts has been lost to history.

Luckily for us, the actual recipe has not and these hit the spot of being quick, easy and delicious and so will go on heavy

American Sardine Toasts 4

 

The Recipes

Yes, recipes!  I took the OG recipe and modernised it to make it easier for WFH lunches.  It also works well as a light supper too.

Here’s the original:

American Sardine Toasts Recipe 1964

And here’s my version:

Print

American Sardine Toasts

A quick and easy alternative to a tuna melt!

Ingredients

Scale

2 slices of toast

Butter

1 can of sardines in tomato sauce

1/4 red onion, finely chopped

80g grated cheddar cheese

I tbsp finely chopped parsley

Salt and pepper

Instructions

Lightly butter the pieces of toast

Place 2 sardines on each piece of toast, making sure you get some of the tomato sauce from the can as well.

Sprinkle some chopped onion on top of the sardines.

Sprinkle the cheese over the top.

Place under a grill (180C) for 5 minutes or until the cheese has melted.

Season with salt and pepper.

Sprinkle the chopped parsley over the top.

Cut each piece of toast in two.

Eat immediately!

 

American Sardine Toasts2

Have a great week!

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Vincent Price’s House Bread

I have been waiting to cook the Vincent Price’s House Bread for months!  Jenny (from Silver Screen Suppers) sent me the recipe AGES go, possibly even pre-pandemic.  Then, there was no yeast for months on end.  And so, last weekend, I finally made it.  Worth the wait?  You bet!  This is literally straight out of the oven. It was burn your fingers hot but damn it was good!!!!

VP House Bread 1

I am not a very confident bread baker at all so whenever a loaf turns out well, I am absolutely delighted!  And this one had me turning cartwheels!

I’m not surprised Vincent Price made this his house bread.  It may well become mine!  It has everything I love in a bread – a crusty outside, a nice soft middle, the crumb is fine, it’s great for sandwiches, it toasts well…it is a really good all-purpose bread!

I love this photo because it looks like I have photobombed myself with a plate of toast! It gives a whole new twist on the term breadhead!

Vincent Price House Bread2

At first, I wasn’t sure about the ground ginger in the recipe.  I was worried that it may have made the bread taste a bit more like a sweet loaf than an everyday bread.  Not to worry though, you can’t even hardly taste the ginger.  You might not be able to taste it at all.  I thought I could detect it but I knew it was there and so might have imagined it.

“It tastes like proper shop-bought bread “said the fussiest eater in the world when I asked for his opinion. High praise!

You can click through here to find the recipe on Silver Screen Suppers.

Vincent Price House Bread3

And here’s a special Spooktober message from the man himself!

Vincent Price Boo (2)

Happy October and have a great week!

 

Welsh Rarebit- Dining with The Dame 6

Hello crime readers and food lovers!  The Murder of Roger Ackroyd which is Christie number 6 has a special memory for me because this was one of the books we had oin the bookshelf when I was growing up. This was probably one of the first Christie books I ever read!.  It was also the book that made Christie’s name as a writer for the innovative twist at the end.  It has been recognised, many times, as one of the best and/or most influential crime novels ever written.  Never mind the accolades though, it also, beautifully and comically features one of my own favourite foods  – a Welsh Rarebit!

Welsh Ratebit1

One of the few good things working from home for the last… Good Lord five months now…. is that I can whip up a Welsh rarebit for lunch whenever I choose.  Turns out I choose to do so quite frequently!  It’s tasty, filling, perfect with a bowl of soup, a salad, or just on its own!  Of course, I ‘ am not alone in loving a bit o’ Welsh Rarebit!

The normally curmudgeonly Martin Lampen claims

Cheese on toast, its Welsh Rarebit to those in the know.  It’s the perfect British rainy day lunchtime snack – quick, cheap, easy to prepare….it’s a national icon”

– The Knickerbocker Glory Years

Albert Jack, however, draws attention to the rather  origin of its name by calling it

” the most insulting way to serve cheese on toast”

This is because the English thought it would be funny to mock the Welsh by insinuating that they were too poor to have proper meat and so had to have cheese instead!

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The Murder of Roger Ackroyd- The Plot

James Sheppard is the local doctor in Kings Abbot.  He lives with his sister Caroline who knows all the gossip and scandal in the town and who is currently interested in finding out all about the “foreign” gentleman who has moved in next door.

A wealthy widow in the town has committed suicide by drinking veronal.  Her fiance, Roger Ackroyd, is in a state of agitation because the day before Mrs Ferrars (the widow) confessed to him that she murdered her first husband.  She also told him that someone knew she had done it and was blackmailing her.

That night, Roger Ackroyd is stabbed to death in his study by persons unknown…

Turns out the foreign gentleman next door is no other than  Hercule Poirot who has moved to Kings Abbot to grow marrows in his retirement.  (BTW,  Kings Abbott is a real place and it looks absolutely GORGEOUS!)

Anyhoo, no one is getting away with stabbing people to death in the neck on Poirot’s watch. What follows are:

  • Mysterious phonecalls
  • Strangers lurking in the bushes
  • Chairs suspiciously out of place
  • Stolen money
  • Secret Marriages
  • And of course, Poirot using his little grey cells to solve the crime and out the murderer!
  • There is also a bit of slapstick when Dr. Sheppard gets hit over the head with one of Poirot’s marrows.  I mean it’s not as good as this classic from the Amazing Race.  But in terms of people getting forcefully hit with produce, it’s up there!  Also, who knew I was keeping that list?

 

 

The Covers

Only three covers this time –  the one from my childhood, the one I read which was a graphic novel! And my favourite of them all – I mean is it just me or does Roger look hot in that third one?

Roger collage

The Recipe – Welsh Rarebit

I need to set the scene a bit on this one. Dr. Sheppard invites Poirot round for lunch.  However, there were only two chops available for the lunch table.  In order to save face, Caroline Sheppard pretends to be a vegetarian and lunches on a Welsh Rarebit.

‘With magnificent mendacity, [she] explained to Poirot that … she adhered strictly to a vegetarian diet. She descanted ecstatically on the delights of nut cutlets (which I am quite sure she has never tasted) and ate a Welsh rarebit with gusto and frequent cutting remarks as to the dangers of ‘flesh’ foods.’

The Murder of Roger Ackroyd, Agatha Christie

The Recipe for Welsh Rarebit I used comes from Cookery The Australian Way which was my high school home economics cookbook!  As you can see from the state of the page, this has been used a LOT!   I have tried other recipes for Welsh Rarebit but this is the one I have returned to time and time again for the last…hmmm…lets  not count the years since I was in high school!

 

Welsh Rarebit Recipe

Other Food Mentioned in The Murder of Roger Ackroyd

Stay safe friends and have a great week!

 

Tomato and Tarragon Soup with Sun Dried Tomato Bread

Bonjour mes amis, aujourd’hui nous faisons une soupe de tomates inspirée par un jardin d’herbes françaises.

It is actually a tomato and tarragon soup but the French word for tarragon is “estragon” which I kept reading as “oestrogen”.  That’s not generally an ingredient I want in my soup so we’ll keep it English!

It also seems to be a particularly French time of year, Bastille Day just, gone, the World Cup victory and the Tour De France.  And of course, nothing says celebrate like soup right?   Don’t answer that.

Whatever, this soup is super! 😏

Tomato & Tarragon Soup2

Back in the summer,  I grew both tarragon and tomatoes in the backyard.  But it wasn’t until late in the season after the tomatoes had finished that I came across this recipe for tomato and tarragon soup. I had never heard of that combination before – tomatoes and basil?  Definitely.  Chives – most certainly.  Parsley – why not?  But tarragon?  Not so much.

Since then, I have learned that they are both ingredients in a Sauce Choron which is a tomato flavoured Bearnaise sauce.  The only comment I have to make about that is “What took me so long?”  Next summer, Salmon with Sauce Choron will be featuring on the menu but for the meantime as the cold of winter sets in, I will remind myself about the joys of summer produce by remembering how good this soup was!

The tarragon here is homegrown even if the tomatoes are not.

Tomato-Tarragon-Soup2

This was a lovely soup; light and very fresh.  It tasted of summer!  The recipe came from a book called Recipes From a French Herb Garden by Geraldene Holt.

Next month, I am heading to France.  On my travels, I will be visiting the Ville Rose (Toulouse).  And then on to Bordeaux.  Where I definitely will not be sampling any of the local wines!!!!  😉 Given it will be the height of summer when I am there, I wonder if there will be a tomato and tarragon soup on the menu anywhere?

This was a lovely soup; light and very fresh.  It tasted of summer! It is so cold and miserable here in Melbourne at the moment but even looking at these photos brought back memories of warmer days and anticipation of the warm weather ahead in Europe!

 

I served the soup with a sun-dried tomato bread which I feel is a very 90’s adaptation of the Spanish Pan con Tomate where bread is rubbed with olive oil, garlic and tomatoes.  In this version, I chopped up some sun dried tomatoes, some garlic, added some finely chopped basil and a little bit more tarragon and mixed these through some butter.  I then spread this onto some rustic, toasted bread and popped it under the grill until golden.

Tomato and Tarragon Soup 6

Teamed with the soup it was a double delight of tomato-ishness.  And tarragon-yness

Here is the recipe for the soup:

Tomato & Tarragon Soup recipe2

And the bread:

Print

Sun Dried Tomato Bread

Delicious herby, garlicy, tomatoy bread, perfect for dunking into soup!

Ingredients

Scale
  • 2 slices of rustic style bread
  • 1 tsp butter
  • 4 sun dried tomatoes, finely chopped
  • 1/4 clove of garlic, finely chopped
  • 1 tsp mixed chopped herbs, (I used basil and tarragon)
  • Salt and pepper to taste

Instructions

  1. Combine the butter, cheese, tomatoes and garlic. Add salt and pepper to taste.
  2. Spread over the bread.
  3. Transfer to a baking tray and place under the grill until golden brown.

Have a great week everyone!

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