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11 November

Rumbledethumps

So what, you may ask, are – is? – Rumbledethumps? It’s simple, really: it’s another one of those oddly-named British dishes consisting mostly of potatoes and cabbage, in this case from Scotland. The name is presumed to come from the sound of everything being mashed up together. This is a bit fancier and more complex than champ or colcannon, requiring …

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Carroty Nut & Seed Loaf

4 to 6 servings1 hour 45 minutes – 45 minutes prep time Prepare the Vegetables:1 medium onion3 or 4 cloves of garlic4 cups grated carrots100 grams (1/4 pound) button mushrooms2 tablespoons mild vegetable oil 2 tablespoons soy sauce1 teaspoon savory, thyme, or oregano Peel and chop the onion. Peel and mince the garlic. Peel and grate the carrots. Clean, trim, …

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Za’atar Roasted Sweet Potatoes

There isn’t much to this, but that’s fine. It’s a nice variation on the theme of roasted sweet potatoes.  And since I think that’s the shortest introduction I’ve ever written, I’m going to take a moment to rant about the quality of dried thyme that’s been commercially available for the last few years, since that’s commonly an ingredient in za’atar. …

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Rye & Potato Bread

I first saw a version of this recipe in The Toronto Cook Book (page 15); published in 1915. Later I saw more modern versions, all of which described it as a (Czecho)Slovakian recipe. I tend to think of oldish Canadian cook books as being irredeemably Anglo-Saxon, so that was a bit of a surprise. Admittedly, it didn’t have the caraway …

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Sesame-Ginger Red Cabbage

Oh good, something plain and simple on the vegetable front. Seems like it’s been a while since that’s happened. It seems like every time I cook red cabbage I end up using a combination of sweet and sour flavours, so I was determined that this time I would do something different. So I did. That’s pretty much the story of …

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Candied Ginger & Coconut Beets

This is a lovely, simple dish, if a little on the rich side. The final preparation to serve the dish is minimal; it’s cooking the beets in the first place that takes the time. It can be done in advance though. I have visions of cutting the beets with a tiny heart-shaped cookie cutter and serving this at Valentine’s day, …

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Apples Baked in Lemon-Anise Custard

I’m not quite sure where the idea for this one came from except that I was reading a whole lot of old cook books again. I think I saw apples baked in custard somewhere, and lemon and anise used a flavouring somewhere else, and and had them meld in my mind. And in my baking pan too. This was impressively …

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Zweibelkuchen – German Onion Tart

Variations of this onion tart seem to be popular all over Germany (and beyond) and it runs the gamut from deep and quiche-like with a pastry crust, to thin and pizza-like with a yeast-raised crust to match. I’ve leaned harder in the direction of pizza, myself; with a yeast-raised dough and thinly spread topping. The constants to this dish seem …

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Sweet Potato, Lentil, & Feta Salad

I really hate making other peoples’ recipes. Sure I will take inspiration from things I see out there, but then I want to get my own mitts all over it, and tweak it this way and that way, and make it mine. Of course I have changed this but that has more with my inability to follow the bloody directions …

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Carrot, Apple, & Belgian Endive Salad

There are some strong flavours in this elaborated version of the good old Waldorf salad. I lost the celery (it is long over, alas) and replaced it with carrot and Belgian endive. With the cranberries and nuts these make for a pretty intense interplay between sweet and bitter elements. I found I needed to add more salt than I would …

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