friederike's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
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Cooked: A Natural History of Transformation
By Michael Pollan
Penguin Press HC, The - 2013
Meat Sugo and Pasta : page 423
Nice - though I'm afraid to say I don't think it's worth the effort, it simply lacked the wow-effect, and without that, it's just a fairly normal Bolognese-sauce. Actually, it reminded me very much of this Bolognese sauce - it even also had this slight taste of chicken livers, though it didn't contain any, and both recipes only used a very small amount of tomato concentrate - personally, I prefer a higher tomato content, and preferably not from concentrate.
We did adapt the recipe - we didn't use the pork shoulder (I don't think that's something we'd get at the butcher's), and the only minced meat that was available was beef, so I took that. Also, we made only a third of the recipe, and I'm glad we did - it was all that fit into our 4,2 l Le Creuset, and our other large pot isn't considerably larger.
useful (0)
Whole-Wheat Country Loaf : page 427
When in the last days of December, DH announced that his New Year's resolution was to learn how to bake bread, specifically sourdough bread, I thought I'd look at a whole year of baking and experimenting. First came a white bread with only yeast, then a whole wheat toast (with yeast and sourdough), and then, when he started researching how yeast and sourdough actually worked, I realized that the chapter about bread in this book was exactly what he was looking for. And not only that, he decided to follow the recipe published in the appendix, and the result was great - we've been eating this bread ever since.
This bread works particularly well if you use one part normal white flour, one part whole wheat flour (see photo with the single bread); personally, I also like the version using meergranenmeel, a flour made of wheat flour plus eight ground seeds/grains such as sunflower seeds, linseed, oats and rye (see 2nd photo, bread on the right). It's also a great idea to add things like whole seeds and nuts - I've had a bread with said meergranenmeel with extra whole sunflower seeds and linseeds, one with toasted hazelnuts and linseeds, and a whole wheat bread with (untoasted) walnuts - all worked very nicely, though we never added more than 45g of extra ingredients to make sure the dough doesn't get too heavy.
useful (0)