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Salads and Sandwiches

November 18, 2008

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A Simple Dutch Oven Yellow Layer Cake

A few weeks ago, I went out and did something I haven’t done in a very, very long time. I bought a brand new Dutch oven. I haven’t done this in a very, very long time mostly because I haven’t really had a need to buy a new one. I’ve seen quite a few that I’ve liked a lot, and that I’ve wanted to buy, but I never really NEEDED them. There are those, true, that would argue that you don’t actually have to NEED, nor to even USE all of the cast iron you acquire. But, for me, to spend the money, I have to need it. And the need and the money never came together at the right moment. Until last week. I’ve been wanting to get good at cakes, see, and I really think that cakes do better in 10” Dutch ovens. You can do one in a 12”, but the recipes are usually designed for a 9” circle, which will make just the right amount for a 10” oven. So, if you do it in a 12” oven, it will be thinner, and bake out faster, and end up a bit drier. Just plain not as good. Well, that’s all well and good. I

Vinschgauer Bread - Vinschgauer Brot

On a trip to South Tyrol (a border area between Austria and Italy) as a student, I first tasted a sample of the spicy rye breads typical for the region. Hiking up the mountains to a "Huette" (a small rustic inn) we were served Vinschgauer Paarlen with homemade butter and smoked ham (Suedtiroler Speck). The flat bread was quite spicy. I didn't know what herb was in it, but it smelled and tasted wonderful. Later I found out that there were more than one type of rye bread from Vinschgau. Vinschgauer, Vinschger Paarlen, Vinschgerlen or Vintschgauer comes in different variations, some with, some without sourdough, some flat, some rolls, and also with different seasonings, but all of them spicy and delicious. A typical, very unique spice in some Vinschgauer breads is blue fenugreek (Brotklee, Schabziger Klee), it develops its special aroma from growing in the mountains with lots of sunshine. When I baked a batch of Vinschgerlen some days ago, the whole house was filled with the

SCHWÄBISCHER APFELKUCHEN - SWABIAN APPLE CAKE

Hier geht's zur deutschen Version dieses Posts I wanted to make a seasonal, early spring cake - with fruit. Apples were the obvious choice. You can use them the same day you buy them, unlike pears, you don't have to wait days for them to ripen, or even longer to turn dark, like bananas. They are always aromatic, even if they are imported, unlike the sour, tasteless strawberries from California, or the bland, watery blueberries from South America. I have no shortage of apple cake recipes, even one cookbook solely dedicated to them, but this time I wanted something fancy, not just Grandmother's homey kuchen, but a real Konditor piece (Konditor is a German pastry chef.) How beautiful can apples look in a cake? SCHWÄBISCHER APFELKUCHEN Short Crust: 230 g/8 oz. all-purpose flour 70 g/2.5 oz. whole wheat pastry flour (or all AP flour) 75 g/2.7 oz sugar 200 g/7 oz. unsalted butter, cut in pieces 1 pinch sal

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Salads and Sandwiches

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