As our journey takes us from sunny Portugal to the brisk Baltic, we'll find our pantry is also changing. More grains, more fermented vegetables, more Scandinavian influence.
I'm finding that the transition is less dramatic than one might expect. Soups and simple hearty fare continue to be on the menu. This makes me happy we are working from these books during the cold gray winter months. I feel comforted and nourished by these foods.
My red pepper paste is giving way to dill and horseradish. My beans are being replaced by earthy grains.
The first recipe I made from this book was hemp butter. I have a new addiction!! I altered the recipe slightly... I didn't have hemp seed oil so I used hazelnut oil (if you bought some to cook from Plat du Jour, now's the time to bring it back out). I also added a pinch of salt and a drizzle of honey to the final processing.
Hemp seeds with the hull are available at Kalustyan's in NYC. I ordered them online along with a few other specialty items that I was somehow missing from my ever-growing pantry!
Some photos that were shared with me:
Grace made the cranberry meringue roulade and did a beautiful job of it!
Nancy Levitt did a bunch of cooking from this book so far. I'm looking forward to this discussion!