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I unearthed a bag of frozen chicken leg quarters, and I had fresh carrots and beets in the kitchen. I decided to experiment with a very good raspberry vinegar, and it turned out to be an inspired choice. I also had the impulse to braise the chicken in the oven instead of boiling it on the stove, and this caramelized the carrots, onions and beets perfectly. It was a winter night’s dream, served over fragrant Jasmine rice. [...] Yaro lamented the absence of good dark Russian rye here in Switzerland, and so I decided to try my hand at it. I described my not-quite-smooth wrestling match with the sourdough starter. I’d just bought a new bread machine and wanted to see how it would work with a sourdough, so I tinkered with a favorite recipe to make it suit. [...] Yaro tells me that good Russian dark rye is impossible to find in Germany or in Switzerland, so I decided to try to make some. He shared his grandmother’s recipe for the starter, and I made up a batch. What I didn’t know, was that sourdough starter expands to many, many times its original size. I left it in a very large yogurt container and, three hours later, was horrified to find that it had crawled, like The Blob of science-fiction fame, all over the table and on to the floor. So just be sure that you put the mix in a very large bowl or glass jar. [...] |
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