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Posts Tagged ‘Wonder bread’

Bread

Bread (Photo credit: CeresB)

BREAD, the staff of life, gimme the dough/money!  Bread has always played a major role in our lives and diet.  When I was growing up, we lived in area where the milkman delivered milk to your door and the bread man delivered bread.  They were both white;  by that I mean we were getting pasteurized white milk and ultrarefined industrial white bread, so prevalent in the 50’s.  My dad bought Wonder bread for us, my friend, Susan’s mom bought Sunbeam.  Once in a while my father would bake delicious Italian bread with tiny bits of pork rind in it.  Warm from the oven and slathered with butter…no wonder I take a statin every day now!  Then along came Dr. Atkins and bread became the enemy.  The war against carbs still rages on, however, real bread in its naturally leavened, long-fermented hearth-baked form has enjoyed a comeback, especially in New York City where there are several well-known and much-touted bread bakers.  We have Eli Zabar, Tom Cat’s Noel Labat-Comess, Bread Alone’s Dan Leader to name a few. Bakeries such as Amy’s Bread, Sullivan St. Bakery and Balthazar Bakery produce such delicious bread, you really can make a meal out of it! 

Here are New York’s top 5 new-wave breads:  Try not to drool on your keyboard.

1.Roberta’s – CITY WHITE LOAF – Why would Melissa Weller leave the kitchen Per Se to toil in a converted shipping container? Three words: Wood. Fired. Oven.  Her bread has a dark and crackling crust, with a moist crumb.  It’s beyond “Rustic” in looks, more like a throwback to some communal oven in 19th century Paris.  

2. Nordic Breads – FINNISH RUIS – If you’re a New Yorker, you know rye bread.  However, there is a Nordic newcomer among us and this bread is dark, dense, flat as a Frisbee and has a tang that intensifies as you chew.  High fiber content, organic and made with a sour-dough starter smuggled in from Finland. Produced by Nordic Breads.

3. Hot Bread Kitchen – M’SMEN – Their repertoire ranges from corn totillas to Sephardic challah.  Their mission is to train immigrant women to parlay their native expertise into management positions in the industry.  Headquartered in East Harlem, the most extotic and delicious of their offerings is m’s men, a rough-textured, butter-and-oil enriched North African flatbread that’s rolled, slicked, and folded into a delicious envelope of dough. Rich and flaky like a croissant with the tender-crisp chew of paratha, the m’s men is girdled golden-brown and traditionally eaten at breakfast in Marrackech.

4. Runner and Stone – BUCKWHEAT AND PEAR – Peter Endriss, formerly of Per Se and Bouchon Bakery is creating such wonders as a Cheddar-and-hard-cider loaf, a sourdough whole-wheat walnut with dried sausage and red wine and a pain au chocolate encasing port-infused figs. Local grains, natural leavening, and long fermentation all conspire to make his squarish buckwheat pear loaf a thing of crusty, nutty beauty, its speckled crumb a triple-grained canvas (rye and spelt too) for nuggets of sweet poached fruit.

5. Roman’s – SPROUTED SPELT – Baker Austin Hall appropriates a corner of Roman’s kitchen after hours to bake breads for service and for retail sale on weekends.  He makes a naturally-leavened sprouted spelt, a sturdy burnt-umber sourdough loaf with a crackly, darkly caramelized crust and crumb riddled with New York State spelt berries. It’ a health bread for hedonists.

I will continue this list with more mouth-watering breads next week.

 

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I saw this idea in a SITSza’s blog and thought it would be a different approach for me to take when it comes to food as a topic.  I love Tasty Tidbits Tuesday and sharing some of my (and Martha’s) recipes with you.

However, let’s ponder these thoughts; What did you eat growing up that you no longer eat?  Do you cook like your mother did? Did your mother teach you to cook or did you wing it as you got older and/or married? What did you call your family meal? Was it supper or dinner?  Did your  mom bake from scratch or were her baking best friends, Duncan and Betty?  Did you all eat the table or on TV tables?

moist deluxe chocolate cake mix

Duncan, a Woman's Best Friend in the Kitchen

Some of us emulate exactly how we ourselves were raised and others take off down another road, inventing themselves along the way.

Here’s my story: Growing up I had to eat everything on my plate. Personally I think this is a horrific way to make children eat.  I had to eat things I detested, often smashing the undesirable in a slice of white bread and downing the glob that way!  Wonder bread I’m sure.  We weren’t allowed to leave the table till our plates were clean.  I’m not making excuses for my extra pounds, no one is force feeding me that’s for sure but I do have a tendency to never leave food on my plate.

I used to eat tripe and I don’t eat that anymore, I used to eat more varieties of fish but now I am basically a  salmon or white fish eater.  I think  what is more interesting is that I now eat many foods I hated as a kid.  I eat brussel sprouts, cabbage, even eggplant.  I hated the summer salad we had of fresh tomatoes and onions. Now I love it and make it all summer long (although I use Vidalia onions).

My mother died when I was very young yet I think I cook like her.  I don’t cook like my stepmother as I am much more creative.  However, in fairness to her; I control my own grocery budget, am married to a man who would never insult my cooking and I don’t have 5 kids to feed.  One thing I learned and continued to follow as an adult is the basic make-up of the meal;  We had a meat, a starch, a vegetable and salad.  I have cooked that way for the most part all my adult life.

My mother did not teach me to cook.  I winged it and believe me my first night home after the honeymoon, I was in a panic trying to cook dinner.  I swear I did not know how to make mashed potatoes or cook chicken.  I probably bought frozen peas or string beans too.  I did learn a lot about cooking from my mother-in-law.  She showed me how to make many of the family favorites although my former husband would always say it wasn’t as good as his mother’s.  And my cookbooks and magazines – I’ve always had the ability to look at a recipe and know whether or not it would be good and I follow recipes.  I wanted to teach my daughter to cook but she had no interest in learning from me.  She has picked up her skills by reading as I did and probably asks some of her friends.

READ it, Make it, Eat it

Growing up we always had supper and it was always around 5:00 or 5:30 and I mean always! We sat together at the table in the kitchen.  When I was married and had children we did the same in terms of eating together but certainly not at 5pm!  Nowadays, my husband and I eat at tray tables and watch MSNBC or Jeopardy and it is more likely food that was ordered in than cooked-at least that’s what we do in the City.  In New Jersey, I love to cook!

My mother baked from scratch and my stepmother baked with cake mixes.  Of course I have no  idea as to whether or not there were cake mixes in the early 50’s.  When raising my own family, I did both.  I made some great cakes and pies but now, well again that’s another story.  I did try to explain to my daughter why her cake fell and how baking was more like a science, you can’t really guess about the measurements!!

Now it’s your turn to tell your story! Please!!

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