Tom Cribb

 

After a lengthy walk and a visit to the National Portrait Gallery left us spent and in search of lunch, we came across the historic Tom Cribb. Famously named after and in honour of the English bare-knuckle boxer, Tom Cribb, who was All England Champion from 1808 to 1822. From the early 1900's the pub was known as "Cribbs Parlour" and it was mention in M.W. Thackeray's novel Vanity Fair and was also referenced by Sir Arthur Conan Doyle in Rodney Stone as "Tom Cribb's Salon".

The pub is cosy and characterful with all the usual pub fare in food and drinks. Our lunch time meal was a classic... fish and chips, Whitstable Bay battered Haddock and chips, with minted mushy peas, creamy tartare sauce, the fish was fresh, arrived that morning and the plate was generous... I needed help to finish mine. The cider and ale were refreshing too. Such a delightful and relaxed experience and meal.

To read more about the pub and its history visit their website: tomcribblondon.co.uk

Hitting the spot and kept us exuberantly full for the rest of the day. A scrumptious and generous meal combined with a friendly and warm atmosphere definitely worth a visit or in our case a revisit upon our return to London.   

Cherry Bakewell Tart

 

No trip to England would be complete without a Bakewell tart... or a Cherry Bakewell tart. I saw my much sought after tart a few times in our travels perched in bakery windows however at that time we were on the go and I wasn't in the mood for one. I finally found and settled on these from Marks and Spencer food hall. Viewing the boxed tarts I had to wonder what happened to Mr. Kipling's Cherry Bakewells. I know they are still in existence and out there somewhere. I have stumbled across them online with British import shops however finding a box in person on our trip was nil. Perhaps I wasn't looking in the right places. These were not full sized tarts but two bite mini tarts. Still lovely and had that sweet fruit almond flavour wrapped in a buttery flaky pastry that is always expected and never disappoints with a Cherry Bakewell. Maybe one day I will be reunited with a box of Mr. Kipling. 

St. John Bakery ~ Neal's Yard Bakery ~ Seven Dials

 

We searched for this bakery before we left on our vacation. St. John Bakery is located in Neal's Yard, Seven Dials, tucked around the corner. It's quite an impressive little bakery but then again most bakeries don't have to be large to create such tempting tasty bake goods. A focus of selected baked breads, croissants, sticky buns, Eccles, pies, brownies and doughnuts. It was all our eyes could do was cruise the daily selection of choice quickly before deciding on a doughnut, although I could have taken one of everything. We decided on the blackberry jam, I believe, filled doughnut. They were lovely with a cup of tea. Not overly sweet, cushiony soft but doughy and oozed with gooey jam. Very pleasant.

They have two more bakeries locations, Bakery Arch on Druid Street and Borough Corner on Borough High Street. They also have three restaurants and a winery in France. To find out more about St. John visit their website: stjohnrestaurant.com         

Here is the jammy doughnut we bought and ate with much delight. Next time we must try the bread and a croissant. 

Worlds End Bookshop ~ London

 

Another bookshop we visited was the Worlds End Bookshop located in the heart of Chelsea on Kings Road. A delightful cozy corner shop with a mix of antiquarian, vintage and current books on a variety of subjects and as with most second hand bookstores the books change in frequency depending on what is bought or collected by the shop. The antiquarian side was impressive with gems scattered here and there and the rest of the shop I found equally so. And just like their cookery section the shop space is modest; that being said I feel their antiquarian and rare-ish books are their focus and I get that. The atmosphere is inviting and I had a lovely chat with the shop assistant about recipes, her cooking and baking and a slight mention of the movie The World's End starring Simon Pegg. Which, I am sure, I am not the first to draw a roundabout connection, in name only, between that movie and the name of the bookshop, the two are absolutely different. I did find a few gems, one being a Beeton cookbook from the Cookery & Household section titled, On the Beaten Track - Delicious Ulster Recipes from the Family Home of Mrs. Beeton's Great Niece by Sally Grylls. Which is signed by the editor. It is a flawless niche book that will complement the Beeton cookery collection I have. I will post about that book in a separate post. 

For more information about the Worlds End Bookshop, visit their website: worldsendbookshop.com     

Books for Cooks ~ Notting Hill

 

I finally made it to Books for Cooks located in Notting Hill. Such a quaint bookshop that was founded in 1983 by Heidi Lascelles. The shop offers plenty of titles catering to any and all cooks, chefs, and cookbook connoisseurs a like. With a few trinkets and knick knacks scattered around the shop, the selection of cookbooks, vintage or otherwise was quite impressive. Unfortunately at the time of my visit their cafe located at the back of the shop was closed and the test kitchen for cookery classes or workshops, located upstairs, I assumed was closed as well. On a side note, the first test kitchen cook was Annie Bell who has since become a renowned food writer and cookbook author. Among the supporters was Clarissa Dickson, the future English celebrity cook best known as one of the Two Fat Ladies, along with Jennifer Patterson from the English television cooking programme, and her original offer to look after the shop one afternoon turned into a four year stint. A lovely place to sit a spell and delve into culinary literature, linger over cookbooks and mull over countless recipes. A recommended visit however for more information about Books for Cooks visit their website: booksforcooks.com 

Wagamama

This was one eatery we kept passing by. It became our culinary shadow until finally we gave in and had lunch there. The food was clean and the Gin and Tonics just how I like them... all dressed up. I had the Shiitake Donburi, a mushroom and broccoli omelette served in a light lashing of teriyaki sauce on brown rice with fresh vegetables. Over all the cafeteria style atmosphere was pleasant, the food clean and tasty. 

To find a Wagamama near you or more information about Wagamama click *here*   



Hope everyone had a lovely weekend! - JD 

Bake & Bubblewrap

One of my favourite places in London is China Town. Prior to our visit I read up about Bake Pan-Asian Bakery, located at 9 Wardour St. Their bestseller is the Char Siu Bao, a fluffy cloud-like barbeque pork stuffed steam bun. Which is what we tried... twice! They were that good. There are many sweet and savoury treats and their ultimate snack is their take on a Japanese Taiyaki - a fish shaped cake. However their Taiyaki is a fish shaped waffle cone filled with soft matcha tea ice cream.

To find out more about Bake Pan-Asian Bakery click *here* and search under find a place or use the search button (located in the upper left hand corner next to the letters EN) 

Bubblewrap...

These decadent desserts are also located along Wardour St. Bubblewrap has brought one of Hong Kong's most popular street snacks, the egg-shaped waffle, to London. Customers may choose a plain, chocolate or matcha base and then select from a variety of fillings and toppings to create the ultimate wrapped up waffle cone a.k.a the bubble waffle or bubblewrap. My kids were is awe of their selection; one a peanut butter delight and the other an Oreo chocolate delight. I was able to try a spoonful of each and they were absolute amazing and moreish.        

To find out more about Bubblewrap's award winning treats click *here*  and search under find a place or use the search button (located in the upper left hand corner next to the letters EN)  

Hope everyone is having a good week. - JD 

Paxton & Whitfield ~ London Cheesemongers

This was another destination on our list, sheerly based on the selection of cheese we kept eyeing over on their website. An unsuspecting gem that will make any cheese board proper and some cheese kitsch to compliment. The staff were friendly and helpful as we made our selection. We opted for Finn and a Blue Stilton. Both were wonderfully semi creamy and ranging from subtle to strong in flavour. The selection of biscuits ensured us a nice light lunch or snack. 

To find out more about Paxton & Whitfield click *here* 


September is here. Leaves are turning and back to school for my two. - JD 

L'eto Caffe

L'eto Caffe was a surprise find and the window display of crafted and creative desserts had our eyes wide and mouths drooling. See the Fig & Cardamon Tart above and the Violet & Raspberry Macaron Cake with gold leaf below. The multitude of delights, both sweet and savoury, to tempt the most reserved. The caffe itself was packed so we decided on a selection of delectable sweet things to go. L'eto was most obliging and courteous despite all the hustle and bustle. Next time a proper sit down will have to do to absorb all that L'eto has to offer. 

To find out more about L'eto click *here* 

Hope everyone had a lovely weekend! - JD 

Crosstown Doughnuts

I had heard about Crosstown Doughnuts months before we left for London and was eagerly  waiting to find them. I was pleasantly surprised on one of our long walks, that Crosstown, just fell into our path, so to speak. The lovely lady who served us was chatty, helpful and patient as we cruised the selection of doughnuts gradually to make our decision. These doughnuts are fantastic and you would hardly know they are vegan/vegetarian! 

From top left to right: Rum & Pineapple and Matcha Tea; from bottom left to right: Cinnamon Scroll and Coconut & Lime. Some other flavours, sadly not pictured above, included Orange Blossom, Lychee & Gooseberry, Lemon-Thyme, Rhubarb & Raspberry and Peanut Butter with a Blackcurrant Compote. Unique flavours that will definitely not disappoint! 

To find out more about Crosstown Doughnuts click *here*

Just getting back into the swing of things and preparing for school to start. I have been sifting through the holiday photos and figuring out which ones I will post about. Hope everyone had a good August. - JD 

Leon

After yesterday's post about the Leon cookbook, I stumble upon this photo. It was taken last year when we were visiting England. I can't recall the exact location and unfortunately we did not go into Leon; as we were focused to get to another venue in London. It was good to put a face, so to speak, with the cookbooks and the Leon name in a culinary context. Perhaps another visit we will pop into Leon and enjoy their culinary delights. 

- JD 

Leon ~ Ingredients & Recipes

This was on my cookbook list however it was gifted to me and after posting about Leon's pocket sized cookbooks I thought this would be the perfect book to post about now. The Leon cookbook covers quite a bit throughout it's 293 plus pages. Loads of culinary information with the importance on ingredients. Stressing, the purchases we make at the shop are the factors that will affect the way food tastes. This cookbook is for anyone who loves food, those that care about what they put into their body and people who get excited about food. Leon cookbook talks about superfoods, ingredients they love and ingredients they can not be without. Then again, don't we all have a list of favourite ingredients and ones that we can not be without. To them ingredients are everything which equals good food and food that is good. The book is divided up into two parts, one being the Ingredients half, and all it's detailed information and the other being the Recipes with entertaining stories and personal photos.   

I could go on about this book, believe me, and the post would be a long one. To share much of it's detail information and recipes would be great however this cookbook is one to be added to your collection, to be given as a gift, and to be enjoyed. 

Thought I would share this lovely recipe from the cookbook. Enjoy! 

Apricot Madeira Cake

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Makes 8 fat slices

1 3/4 cup dried apricots

scant 2/3 cup Madeira or sweet sherry

butter or oil for greasing the pan

6 eggs

1 teaspoon baking powder

3/4 cup fructose

2 1/2 cups ground almonds

a handful of sliced almonds

Preheat the oven to 325ºF.

Put the apricots in a small saucepan and fast simmer in the booze for about 10 minutes, or until there is no liquid left.

Roughly chop eight of the apricots; purée the rest.

Grease an 8-inch cake pan with butter or oil.

Beat the eggs until big and fluffy, preferably with an electric mixer.

In another bowl mix the fructose, ground almonds, and baking powder and then fold the mixture into the eggs.

Add both kinds of apricot to the batter and pour into your prepared pan.

Scatter the surface of the cake with sliced almonds.

Bake for 40 minutes, turning it around halfway through. 

Let cool in the pan. 

WF - wheat free •  DF - diary/lactose free •V - vegetarian • low or no animal fat


Hope everyone is enjoying their week so far. - JD 

Leon - Brownies, Bars, & Muffins

Thought I would do a tag team post with Leon's Brownies, Bar, & Muffins, seeing how yesterday I did a post on their Soup, Salads, and Snacks. Again, the recipes in this mighty little book are selected from their full sized Leon cookbook; and feature the Better Brownie, Nutty Almond Date Oat Muffins and Bar of Good Things recipes. They put their best baked treats forward and offer plenty of wheat, dairy, gluten or sugar free options. Since 2004 Leon has been selling their famous Better Brownies upon the opening of their first restaurant in Carnaby Street, London.

Although my baking declines in the summertime, due to warmer temperatures, I occasionally like to fire up the cooker and bake a round of cookies, squares or a pie. However, this does tend to happen on those cooler or rainy days. Having a quick and fast recipe book is positive, meaning, being in and out of the kitchen and able to enjoy the sunshine while we can. 

Even if you follow a recipe to the letter and it turns out great nothing will taste like the original. That being said I thought I would share the Better Brownie recipe with you; in hopes that you will enjoy and recreate this luxurious wheat and sugar free recipe by one of their favourite bakers, Emma Goss-Custard. Do not let the 9 steps sway you. It may be therapeutic.  

Better Brownie

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Makes 12 large brownies ~ Prep time: 25 minutes ~ Cooking time: 25 minutes 

1 1/2 sticks unsalted butter, plus extra for greasing

7 oz semi sweet chocolate (54% cocoa solids)

1 orange

2 teaspoons espresso or strong coffee

1/2 cup whole almonds

4 eggs

1 cup ground almonds

7 oz semisweet chocolate (54% cocoa solids), in chunks

7 oz bittersweet chocolate (70% cocoa solids), in chunks

3/4 cup fructose

a pinch of sea salt

3 - 4 drops of vanilla extract

1. Heat the oven to 350ºF. Generously butter a 12x8x2-inch baking pan, or one of similar dimensions. 

2. Melt the butter in a small saucepan, and let it cool slightly.

3. In a separarte bowl, melt the 7 oz of semisweet chocolate over a saucepan of hot water, stirring well to make sure that it is properly melted, and being careful not to burn it. Finely grate the orange zest directly into the melted chocolate to catch the oils that are released during the zesting process.

4. Add the coffee to the melted butter.

5. Spread out the almonds on a baking sheet and toast in the oven for 10 minutes, then coarsely chop.

6. Crack the eggs onto a large mixing bowl. Add the ground almonds, the chopped almonds, all the 14 oz of the chocolate chunks, and finally the fructose. Stir in the salt and vanilla, followed by the butter mixture and the melted semi sweet chocolate. 

7. Mix well until creamy and thickened, but do not overtax, because too much air will cause the brownie to crumble when baked.

8. Spoon the mixture into the prepared pan and bake for 20 - 25 minutes. Be careful not to overbake the brownies. They are ready when the edges are slightly crusty but the middle is still soft.

9. Remove from the oven. Let cool in the pan before slicing into 12 large brownies to serve.

Tips: as suggested from the book...

* Fructose turns a much darker colour when baked than sugar. The brownie develops a glossy sheen and will not look cooked, when, in fact, it is. Resist the temptation to bake the brownies for too long.

* You can replace the fructose with 1 cup of sugar. 

Have a great weekend everyone! - JD 

Fortnum and Mason ~ 2015

Christmas has come early because our annual Fortnum & Mason order has arrived. This year we were being particularly good and ordered a nice selection of Christmas themed jams, marmalade, coffee, tea, chutney, and mustard. Other delightful goodies included our usual tea, biscuits, crackers, fruitcake... disappointingly not the King George cake. It seems, Fortnum's did not offer it this year. Instead offering many Christmas puddings. I hope it's absence is not a permanent one. The King George fruitcake with be highly missed by all this year however I am sure the FitzGeorge fruitcake will do. Perhaps I should try and make a fruitcake myself. 

It is a lovely day... sun shining and an acceptable coolness to the air. I will be doing more baking and creating over the next few days. Have a good weekend everyone! - JD 

The Coffee Lover's Handbook

Sounds more like a manual than a guide however if you love coffee than this would be a great book to have. Even if you are not a coffee lover or a coffee drinker there are a few recipes in this book to get one curious and loads of information to help you choose "the perfect cup of coffee." A hot cup of java provides a temperary perk to ones morning or afternoon however when temperatures rise reaching for an iced coffee brings instant refreshment. 

From it's humble utilitarian beginnings in Uganda to it's mainstream perfect roast, in-house coffeehouses, the coffee bean has played an important role throughout history. The first documented evidence of cultivating the coffee bean was by the Arabians in about 575 A.D. After time coffee became a cure for just about what ailed you and that it was first sold in European drugstores in 1615. By 1650 coffeehouses were open across Europe in such places as Venice, Paris, and London. The English coffeehouses were not as glamorous as the Turkish and French coffeehouses. Often being seen as a seditious place that catered to the literary. It is said that Alexander Pope, a famous poet and satirist, inhaled the steam from coffee to be relieved from his constant headaches. 
By the 1700's coffeehouses became a regular meeting place. It was not until the middle of the 18th century that coffeehouses were introduced to North America however by the middle of the 18th century the U.S. and England had nearly transformed all of their coffeehouses into taverns. High coffee taxes and the popularity of tea saw the diminish of the coffeehouse and it was not until the 1950's that the infamous coffeehouses made a comeback. As for today's coffeehouses they are as popular as ever still being a place to meet, relax, and enjoy a cup of coffee.   

I wanted to share a few recipes from the book in hopes that it will inspire, and refresh you. 

SOY NUT COFFEE CAKE

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Batter:

2 cups brown sugar

6 room temperature eggs

1 teaspoon vanilla

1/2 teaspoon salt, preferably sea salt

1/2 cup soy or vegetable oil

1/2 cup butter, melted and cooled

2 1/2 cups flour

1/2 cup soy flour

3 teaspoons tartrate baking powder

1/2 cup milk

Filling and topping:

1 cup brown sugar

1/2 cup chopped nuts

1 teaspoon cinnamon

1/3 cup what germ

Preheat oven to 325ºF. Beat sugar and eggs until thick and light. Beat in vanilla and salt. Fold in oil and butter. Sift remaining dry ingredients and fold into batter alternately with the milk. 

Combine filling ingredients in a small bowl Pour half the cake batter into an oiled 10" tube pan; sprinkle with 3/4 of nut mixture. Add remaining batter and nut mixture. Bake about 75 minutes at 325ºF. Serve slightly warm.

COFFEE ICE CREAM 

------------------------------------------------

(makes 1 gallon)

Ingredients:

4 eggs

2 1/2 cups granulated sugar

7 cups milk

3 cups whipping cream

1 1/2 teaspoons vanilla

1 1/2 tablespoons instant coffee powder

1/2 teaspoon salt

Add coffee powder to vanilla and stir until dissolved. Beat eggs until light. Add sugar slowly, beating until thick. Add remaining ingredients; mix well. Freeze in 5 quart ice cream freezer. 

MORNING PUNCH COFFEE BREAKFAST

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( makes 5, 1 cup servings )

Ingredients:

1 1/2 cups cold coffee, fresh or instant

3 eggs

2 cups cold milk

1 cup plain yogurt or vanilla ice cream

3 tablespoons honey

1 tablespoon chocolate, if desired

1 tablespoon brewer's yeast, if desired

1 teaspoon grated orange or lemon peel

dash of cinnamon, cloves or ginger to taste

Put all the ingredients in the blender and mix at full speed until frothy. Serve immediately in tall, culled glasses. If you don't have a blender, use and egg beater to mix in a big bowl or shake in a covered container. Makes a great nutritious quickie breakfast. 


Hope everyone is having a great week. It has been a hot and very busy one for myself and it looks like the weekend will be too. Enjoy! -JD 

London Fog Cake

When I saw a London Fog cake at a local café I went researching. As per usual, I research an abundance of recipes before I get set on one... and it never is usually one recipe because I mostly combine a few recipes together. Adding this... changing that. When my son heard about the London Fog cake he was just as excited as I was to make it. So this weekend we joined forces in the kitchen to create this fantastic cake.

I find the Earl Grey flavour more subtle and the lavender more infused. However all the undertones are there of a true London Fog even right down to the pale lavender icing. Very reminiscent of Old Blighty. 

   

Lavender London Fog Cake 

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1 x 9 inch square cake pan

3 good quality Earl Grey tea bags 

3/4 boiling water

1/4 teaspoon lavender flowers

5 large eggs, separating the 5 egg yolks and 5 egg whites

1/2 cup caster sugar 

1/3 cup vegetable oil

1/2 teaspoon lavender extract

1 teaspoon vanilla extract

1/4 teaspoon salt

1 and 1/3 cups cake flour

3/4 teaspoon baking powder

First, preheat the oven to 325ºF.

Then prepare the square cake pan... butter and flour the cake pan and place a piece of parchment paper on the bottom. I suppose you could spray the cake pan with cooking spray and line the bottom with parchment paper.

Steep the 3 Earl Grey tea bags in the 3/4 cup boiling water and add the 1/4 teaspoon of lavender flowers. Allow to cool completely to room temperature. When cool squeeze out all liquid from the tea bags before discarding them and strain the lavender from the tea.

In a large bowl, whisk together 5 egg yolks and 2 tablespoons of the caster sugar until thick and pale. Slowly drizzle in the vegetable oil and continue to whisk until completely incorporated. Pour in the cold tea, lavender extract, vanilla extract and salt.

Add the cake flour and baking powder to the liquid mixture. Using a rubber spatula to fold the dry ingredients with the wet ingredients just until combined. DO NOT OVER MIX. Set aside. 

In another bowl whisk the egg whites with an electric mixer on medium to high speed until the eggs whites begin to foam, before thickening and stiffening. Once egg whites have started to stiffen, slowly add the remaining sugar, one teaspoon at a time while beating at medium - high speed. Continue beating until stiff and shiny, glossy peaks form. The egg whites should have triple in size. 

Using a rubber spatula gently fold in the egg whites into the flour mixture, in thirds. Pour the batter into the prepared cake pan and lightly tap the pan on the counter 2 to 3 times to remove any air bubbles.

Bake for 30 minutes or until the cake bounces back when gently poked and a tooth pick inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the pan before icing. 

Notes: For the sugar I used 2 tablespoons of coconut sugar and 1/4 cup plus 2 tablespoons of caster sugar which equals the 1/2 cup of sugar. The recipe didn't call for lavender extract that is something I added to both cake and icing. If you do not like lavender than omit it. 

These would make lovely cupcakes. You would just have to adjust the baking time and possibly the temperature.    

Even though the cake is spongy and dense it is light. Fresh out of the oven and smells delightful! Now on to the important part, the whipped icing...   

Lovely Lavender Cream Icing

----------------------------------------------------------
While the cake is baking place a medium/large bowl and the whisk attachment into the freezer to chill. I find the cream whips better that way.  

In the chilled bowl combine 1 cup whipping cream (heavy cream), 2 tablespoons caster sugar, 1/2 teaspoon lavender extract, 1 teaspoon vanilla extract and a drop of violet food colouring. Whisk on medium speed until firm. Icing the top of the cake and sparingly sprinkle with lavender flowers, because they can overpower if using a heavy hand, or rose petals.

Notes: The only violet food colouring I found was more paste like than liquid. So I added only a bit however I should have added just tiny bit more. Viewing my photo it is hard to tell the true colour of the icing and the photo does not do it justice. It was a lovely pale lavender. I also found that this icing recipe held up quite well even after 2 days. It didn't become soggy and didn't soak through the cake. 

You could try a cream cheese icing. That would make it more rich and dense like fog.  

And here is a photo of the elusive kitchen crusader, my son. He only agreed to his hands being photographed. He did a fantastic job only with me occasionally lending a few tips and a helping hand.   

Hope everyone had a great weekend! - JD

The Cheese Room

Most kitchens I visited in England had this book tucked in their cookbook collection. Not surprising considering England is the land, the region of many, many cheeses. Only the English can have a 200 year old ceremony called Cheese Rolling. Where participants chase a large round of Double Gloucester down a hill... off a cliff only to be met by paramedics at the end. All for the luv of cheese. I have a passion for cheese however I would not go running after it. Patricia Michelson, the author of this book, has a passion for cheese and she turned that into a North London shop called La Fromagerie.

If you luv cheese than this book is for you! I was browsing the shelves at an Oxfam charity shop in Highgate that is where I had purchased it. Obviously the previous owner didn't have a passion for cheese.

The Cheese Room celebrates cheese in a different way. Patricia Michelson shows one how easy it is to make fresh and wonderful cheese at home, create amazing fondues and fabulous cheeseboards. She has travelled the globe in search of the most tastiest cheeses. France, Italy, Spain and America. There are plenty of cheese related recipes. She offers tips on storing cheese. Tips on ordering cheese in a restaurant. Which cheeses to serve during the four seasons. This book is fun, relaxed and passionate. One can really gather that she enjoys what she does. The photography is in two sections about 8 pages each of glorious cheese. 

Here is her answer to fast food. "At the end of the day as I stroll home across Highbury Fields I may see a pizza delivery scooter roar past me at full throttle, try to reach it's destination by the allotted time. I can't help thinking that when I get home I'll simply slice two thin pieces of sourdough bread, toast them lightly, brush over a fruity white wine, lay slivers of Gruyere on top of one slice and crumble a goat's cheese over the other. Then I'll grill them until they are golden and melting. Just eight minutes from start to finish. Fast food - my way." I will definitely have to try this the next time I want something quick.  

For more information and the luv of cheese regarding La Fromagerie click *HERE*    

Enjoy! - JW 

English Pub Favourites

I have only been home for a few days and I am already itching to get back into the kitchen. There is really no big surprise considering that I brought back six cookbooks. However jet lag is lingering. So I thought I would do this post and share some of the menu choices I made while eating out.  

Usually when I go to England the ploughman's is the menu item I order. A quick glance at any menu when eating out and spotting a ploughman's means the search to fill the void is no more. Second to that is fish and chips followed by the Waldorf salad. 

The Ploughman's - The first Ploughman's I had was at the Old Bell in Rye, pictured here. By far this was the best one! The bread was cut thick and so was the cheese. The salad, fresh. The ham, tender. The apple slices crisp and a few crisps for crunch. Even though the ingredients to make up a ploughman's remains the same, every pub does it's own take on this pub classic. 

Fish and Chips - That is the standby favourite and I always have to have my fill. I do find fish and chips here and fish and chips in England are two different things. However this time I was able to try a vegetarian version at the Victoria pub in London, pictured here. Pieces of fried halloumi cheese, chips and mushy peas served with a side of tartar sauce. It was equally delicious and just as satisfying as the real thing. 

The Waldorf Salad - When I see this on the menu I feel compelled to order this. Waldorf salads are few and far between in Canada. Also I always have a bit of a laugh due to the Fawlty Towers episode. Therefore I find it amusing and comforting. I view this salad the same way as the ploughman's, the ingredients remain the same however some may add a few extras. This Waldorf salad, pictured here, from the Riverside Inn in Ashford, Kent was great. It was served with a bed of lettuce and bunches of diced veggies placed around it and then the salad topped with pumpkin seeds crowned the top. Very filling! 

- JW 

London

I thought this cookbook would be very fitting considering in a few days we will be heading off to England. This coffee table type book has lots to reference and is like a culinary best of London. The photography is candid and placed. You feel as though you are getting an inside scoop... a kaleidoscope of life in London through a culinary eye. 

The introduction writes about Culinary History, Contemporary Cuisine, Dining Out, Markets, Flavours of the Neighbourhood and a two page map of a London. The Best of London chapter talks about Afternoon Tea, Tea Merchants and Tea, Delicatessens, Cheesemongers and Cheese, Pubs, Fishmongers and Seafood, Bars and Cocktails and Bakeries. The reference section has a photography location. That is where I came across the shop Book for Cooks. A bookstore dedicated to cookbooks with a café at the back. Sounds like a dream come true for me! You can read more about Books for Cooks by clicking *HERE*. I don't know if I will make a visit there this time around. However it does give me something to look forward to for another time.

The recipes have their own chapters. Starting with Afternoon Tea, Starters, Soups and Salads, then Main Courses and finally Puddings. Recipes are classic... Fish and Chips, Mince Pies, Steak, Mushroom and Ale Pie and Sticky Toffee Puddings while others offer inspiration... Lemon Lavender Drizzle Cake, Asian Grilled Salmon Salad, Spicy Thai Meatballs with Chile-Lemongrass Sauce, Chicken Tikka Masala and Coconut Rice Pudding with Pineapple in Chile Sauce. 

I have made the Cheese and Ham scones which were absolutely mouthwatering. I would share a photo with you however the photo was on my other computer which crashed... the hard drive couldn't coming back up and I lost all my photos and music! That's what happens when you don't back up anything. A lesson learned. 

The Cheese and Ham scones are great anytime. A delicious savoury treat that compliment any mealtime and even in-between. I will share the recipe as printed from the book. Enjoy!  

Cheese and Ham Scones
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1 3/4 cups (9oz/280g) all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of fine sea salt
4 tablespoons (2oz/60g) cold unsalted butter, diced, plus more for serving
3/3 cup (3oz/90g) finely grated mature cheddar cheese
2/3 cup (4oz/125g) finely diced ham
2/3 cup (5 fl oz/160ml) whole milk
1 large egg

*makes 12 scones

1)Preheat oven to 425ºF (220ºC). Lightly oil a baking sheet.

2)Sift the flour, cream of tartar, baking soda and salt into a bowl. Using a pastry blender or 2 knives, cut in the 4 tablespoons butter until the mixture forms coarse crumbs. Alternatively, place the sifted dry ingredients in a food processor, add the 4 tablespoons butter, and pulse 4 to 5 times until the mixture forms coarse crumbs; return to the bowl. Using a fork, stir in the cheese and ham. In a small bowl, beat the milk into the egg, then add to the flour mixture. Stir just until a rough, soft dough forms.

3)Turn the dough out onto a floured work surface and lightly knead until it clings together and is soft and puffy, about 1 minute. Gently roll out into a round about 3/4 inch (2cm) thick. Dust a 2 and 1/4 inch (5.5cm) round the biscuit cutter with flour and, using a quick, sharp motion, cut out scones as close together as possible. Gather the scrapes of dough, knead briefly, roll out, and cut additional scones. Place the scones 1 and 1/2 inches (4cm) apart on the prepared baking sheet. 

4)Bake until the scones are golden brown, about 10 minutes. Serve hot or let cool to room temperature on a wire rack. Serve with butter. The scones should be eaten the same day they are baked, or can be frozen for up to 2 weeks in a air tight container. 

*Serve with Darjeeling, Earl Grey or Lapsang Souchong tea.   

Who knows what culinary delights I will enjoy this time while I am in England. Although I do like to expand my palette, something can be said for the familiar. - JW  

Dining with Sherlock Holmes

It has been a while since I posted a book and I have been itching to review this cookbook. Dining with Sherlock Holmes: A Baker Street Cookbook by Julia Carlson Rosenblatt and Frederic H. Sonnenschmidt; pp.239; first printing, 1976 is concentrating on British food with a Sherlock twist. Trying to recreate the Victorian appetite spins a culinary yarn of breakfast, morning tea, luncheon, afternoon tea, high tea and dinner. Factor in Sherlock Holmes and well all the rest becomes quite elementary! 

The idea for the book came about when more than a hundred Holmes enthusiasts participated in "a grande Sherlockian repast". There was a casual remark made about a cookbook. And the two author's took it from there. Gathering from the research, Holmes and Watson probably ate more than three meals a day. Except if Sherlock was deeply involved with a case. When dining there was not to be any talk regarding evidence. Leaving Sherlock Holmes to openly digest. Nothing was to interrupt digestion.    

Apart from the Acknowledgements, "The Gastronomic Holmes and the Cuisine of His England" is a very well researched chapter. Other chapters are as follows: "Elementary, My Dear Watson", "Breakfast at Baker Street", A Singular Set of Recipes, Watson", "The Sideboard", "On the Chase" and "Horrors of a Country Inn" provide some delicacies to satisfy the your inner super sleuth. Each chapter has an introduction and references the stories of Sherlock Holmes. With 6-16 subtitles within each chapter that offer a set 3-5 course meal. Which makes piecing together a satisfying feast from start to finish, chronologically logical. With dinner titles such as Baskerville Breakfast, The Cornish Horror, A Cold Supper for Burglars and The Game Is Afoot one can certainly relish the morsels set about them.   

This cookbook is one I admire. -JW