Rainy days, simple meals. More baking than usual.
Since our last edition of Choice Cuts, I’ve been baking a loaf of Ballymaloe brown bread (my recipe comes from the The Country Cooking of Ireland, but other versions abound) every week, with varying degrees of success. The latest batch could have used more salt, but the texture and crumb were good.
I’ve resolved to cut down on the hoarding, which means working through my stash of tinned sardines. (I know I’m not the only one that collects jams and marmalades, but does anyone else stuff their suitcase on travels with cans of seafood?) These sardines, the ones I was saving for last, might be some of the best — from a French tin packed by La Quiberonnaise that I received from a friend in exchange for some of my worm compost.
And those baby lima beans are my favorite Rancho Gordo legumes, with pleasingly substantial skins just holding in the creamiest insides — like potato purée, grainless. I love their sweet, robustly earthy flavor dressed with a little olive oil, lemon juice, salt, and pepper.
I never thought I was a dried-fruit-in-scones person — always cheese or ham or bacon — but it turns out I am. (Not nearly as nice looking as Molly’s, whose recipe this is.) It also turns out that I have some kind of weakness for TJ’s slab apricots. They pack a fiber wallop. You’ve been warned.