I was looking forward to teaching the kids in my food appreciation classes about the simplest kind of Irish soda bread baked in a cast-iron pot. But then my wife steered me toward this recipe, which is a more Americanized take on the the classic, including two kinds of flour, a little egg, raisins and [...]
Tags: baking·bread·food appreciation
We’ve been looking forward to the day when we could taste our own spicy Ethiopian food with injera bread and the day has finally arrived. This dish, Doro Wat, features chicken and hard-boiled egg in a traditional berbere sauce. Here in the District of Columbia, we have a large Ethiopian population and I knew some [...]
Our local African market sells all kinds of unusual flours in bulk: yam flour, manioc flour, rice flour. The rice flour is used in this West African version of banana bread, giving the finished bread an interesting little crunch on the tooth, vaguely similar to corn bread, and a worthy alternative to anyone who is intolerant [...]
Tags: bananas·bread·food appreciation
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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