peanut butter is my first and abiding nut butter love. but lately it’s had to make room for some newcomers like a coarse textured almond butter made with un-skinned almonds. i spread it on toasted brown bread with a little honey for sweetness. i am pretty certain that tweaking my peanut butter cookie recipe by substituting it with almond butter would make very delicious cookies. last week i made a jar of pumpkin pecan butter. i toasted pecans, which were pulsed in the food processor and folded into roasted baby pumpkin puree. my sweetener of choice was a couple of teaspoons of maple syrup and the juice and zest of an exceptionally sweet navel orange. this butter is all about textures and flavours – grainy and rich from the pecans, brightened with orange and finished with the smoothness of pumpkin. it never made it onto toasted bread as i ate most of it with a spoon.
Tuesday, 13 March 2012
Thursday, 8 March 2012
|banana bread with cult of done espresso mascarpone|
Wednesday, 7 March 2012
|reheated leftovers - martha's crack and cheese|
béchamel; that perfect marriage of scalded milk thickened with a roux. the addition of a scant pinch of nutmeg, cayenne pepper, sea salt and a generous grind of coarse black pepper give it some warmth. a trio of cheeses – gruyère, mature cheddar and pecorino romano transform it into a cheese sauce. it helps to coarsely grate the cheeses beforehand so that they dissolve easily in the béchamel. my sister-in-law’s stirred it in batches. truffles have a natural alchemy with cheese and cream and so i finished the cheese béchamel with a couple of drops of black truffle oil. that combined with the aroma of flour toasted in butter and pungent cheeses was an olfactory explosion.