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Archive for May, 2009

Crumble

Cynthia’s mother is a never-ending source of good things for the kitchen. As a master gardener, she keeps us in good supply of fresh herbs and just the past weekend she sent some early rhubarb our way. When Cyn pulled it out, I asked, “Oh I get the feeling that I’m supposed to make something with this…”

I picked up a pint of blueberries when I was at the market this morning — even though my local family-owned grocery has an outstanding produce section I’m so impatient for June and the opening of our neighborhood farmers’ market — to add a little extra flavor to the crumble.


Mixed with a bit of sugar and cinnamon, and baked with a basic oatmeal crumble topping, this a surefire tasty treat for the beginning of summer.


This is why they call it a crumble. It just falls apart the moment it’s pulled from the pan.

I have it on good authority that we’ll be getting a steady supply of rhubarb over the next six weeks.

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Cardamom Bread

For the most recent holidays, my housemate’s (Cyn), mother gave me a copy of Alfred Lunt’s Ten Chimney’s Cookbook. In there, of course, was the one recipe I couldn’t wait to try, his famous Cardamom Bread. As you can see from the formula, this a bread with over 100% hydration, and the first time I made it I had to add more the twice the amount of flour called for. This put an onerous burden not only on my mixer, but my poor shoulders as I tried to beat more flour into the goopiest bread batter I’d ever encountered.
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