STIR THE POTS

The Kitchen Before The Holiday

 

 

 

 

 

 

St. Honore My Way

St. Honore is the signature loaf I was gifted when at Pierre Ragot's boulangerie Maison St. Honore in Marseille. It's basically a campagne style bread, with wheat and rye. Going through some bread notes I found some that fit the character of St. Honore style, I mixed a batch..

Here's the results, damned near to what I had in Marseille.

 

 

Morning Buns

Morning buns are a laminated dough like croissant, though lower in butter percentage, and with a cakier feel. I started a batch from some notes benefit of Ian Lowe's Instagram, Apiece Of Breads. Here's what I got; freestyle without a muffin pan to shape, more like danish.

3 Step Detmolder rye

Time is precious and sometimes hard to get a grasp of. So I recently attempted the infamous 3 step detmolder method of building a rye levain in three steps, it was definitely a challenge. I studied the process from  German bread blogs, while using Apiece of Breads formula, and asked for guidance from Pip Anderson (the practical one at Apiece.)

Here is my first loaf, which is really pretty tasty and nuanced by the various builds along side the  the old bread paste imbedded in the whole grain crumb.

Provence -Summer Trip #20

Luma Delikatessen-Summer Trip Post #19

My sister wanted to find somethings at a fancy homegoods store the city of Solothurn, and as we entered my eye caught another vending machine, but this one  with meat. Luma Delikatessen is a unique marketing tool, full of high end aged cuts of meat, beef and pork from around the world.. It's a different idea in food shopping experience to say the least.

Rusha Homa

As a Jew in the US Army during the Jewish high holy days, I was not given my pass to go home for Roshashana, nicknamed by some military guys as "Rusha Homa." Fast forward to this years festivities. I had a "farkhalesht lekhtsn" (yiddish for "going nuts") for challah. So as an old yiddishe mamma might say, I "kokhedik  brisket nor vi bobe in a fendl." Enough yiddish for now. My point is being sentimental - whether for my army days or growing up in a household that was half-Jewish, I decided to do an old school meal. Brisket, kashka, a Persian Jewish salad, as well as home baked challah and ice cream for desert and... heck (I mean "oy") it was good.  

Bratwurst in St. Gallen - Summer Trip Post #18

There are mustard fines in St. Gallen, but craving "kalbsbratwurst mit Burlibrot," we took our chances. There's some history and lore here, and the beer is amazing!

 

Pittaria - Soluthurn Switzerland- Summer Trip Post #17

While in Soluthurn, my sister suggested eating at Pittaria. I thought it served pizza. Nope, it was a cute, bustling restaurant run by a Palestinian who served great falafel and other Middle-Eastern dishes.