We have set ourselves a quest to try all the rye breads on Clear Flour Bread's list. We started last week with a loaf of their German Rye.
Here's the German Rye which they describe as, "… a hearty and moist whole grain rye with a touch of honey." We describe it as full of rye flavor with an incredible aroma, crust with a bit of chew, and a lovely crumb.
It's a great bread to have with cheese or toasted with a bit of butter and a bit of preserves. We went with apricot!
It also made an appealing base for an open-faced egg salad supper.
Always ask, because Clear Flour may have a bread that is not on the usual list. They do make seasonal breads, and I think they occasionally make something special, just because they feel like it. That's the beauty of patronizing a small, artisan business.
You'll also find that they can tell you more about each bread than the simple description on the list.
Browsing the refrigerated cases at Russo's, I came across containers of baba ghanoush and metch. These made me long for May to arrive when I would pick up this combo from Seta's Mediterranean Foods at the Copley Farmers Market.
I decided to gather some supplies to make a lunch of baba ghanoush and metch the way Chef Seta Dakessian suggested it be served the first time I purchased it from her – wrapped in crisp lettuce leaves!
I found a more detailed lunch idea in an interview the chef gave to the Armenian Mirror Spectator. She said, “Metch is traditionally eaten in lettuce leaves. Eetch is a Turkish word and metch is the Armenian word,” shared Dakessian, and continued, “I personally make it a meal by adding a dollop of hummus or babganoush to the metch in lettuce leaves and then adding fresh tomatoes and lemon cucumbers.”
I must have remembered the tomatoes and cucumber but my choice was small Persian cukes. I had quite a bit of Romaine lettuce at home, so I used that, but I love this wrapped in Boston lettuce cups.
For this batch, I sliced slim Persian cucumbers and some small Tasty Tom tomatoes that actually smelled and tasted like tomatoes despite the season. You can also chop these and sprinkle them over each wrap. Ed thinks they're easier to eat that way.
For the plate above, I also created three different serving sizes using lettuce leaves from the interior and exterior of the head. You can make these for appetizers, a side dish, or an entrée. If I were making a tray of them for company, I might vary the sizes to let everyone decide what size serving they would like.
You could also arrange the ingredients on a tray and let guests make their own with more toppings available. Think feta cheese, red onion, chopped peppers, and some Aleppo pepper to sprinkle on top for those who would like a bit more heat.
Here metch, baba ghanoush, tomatoes, and cucumbers fill out a meal of avocado toast.
Tasting the difference between Seta's metch and Russo's metch I went off exploring recipes. There are many with subtle variations. And it looks like this is something many of us should add to our repertoire.
A few authors called it tomato tabouli which gives you a pretty good idea of how it's made. The big difference is that in most recipes the bulgar (always fine grained) is expanded or "cooked" in a warm tomato sauce.
Browsing the refrigerated cases at Russo's, I came across containers of baba ghanoush and metch. These made me long for May to arrive when I would pick up this combo from Seta's Mediterranean Foods at the Copley Farmers Market.
I decided to gather some supplies to make a lunch of baba ghanoush and metch the way Chef Seta Dakessian suggested it be served the first time I purchased it from her – wrapped in crisp lettuce leaves!
I found a more detailed lunch idea in an interview the chef gave to the Armenian Mirror Spectator. She said, “Metch is traditionally eaten in lettuce leaves. Eetch is a Turkish word and metch is the Armenian word,” shared Dakessian, and continued, “I personally make it a meal by adding a dollop of hummus or babganoush to the metch in lettuce leaves and then adding fresh tomatoes and lemon cucumbers.”
I must have remembered the tomatoes and cucumber but my choice was small Persian cukes. I had quite a bit of Romaine lettuce at home, so I used that, but I love this wrapped in Boston lettuce cups.
For this batch, I sliced slim Persian cucumbers and some small Tasty Tom tomatoes that actually smelled and tasted like tomatoes despite the season. You can also chop these and sprinkle them over each wrap. Ed thinks they're easier to eat that way.
For the plate above, I also created three different serving sizes using lettuce leaves from the interior and exterior of the head. You can make these for appetizers, a side dish, or an entrée. If I were making a tray of them for company, I might vary the sizes to let everyone decide what size serving they would like.
You could also arrange the ingredients on a tray and let guests make their own with more toppings available. Think feta cheese, red onion, chopped peppers, and some Aleppo pepper to sprinkle on top for those who would like a bit more heat.
Here metch, baba ghanoush, tomatoes, and cucumbers fill out a meal of avocado toast.
Tasting the difference between Seta's metch and Russo's metch I went off exploring recipes. There are many with subtle variations. And it looks like this is something many of us should add to our repertoire.
A few authors called it tomato tabouli which gives you a pretty good idea of how it's made. The big difference is that in most recipes the bulgar (always fine grained) is expanded or "cooked" in a warm tomato sauce.
What would you miss from your pantry if you were cooking in a kitchen that was empty of food products? I quickly learned that I missed my seasonings. So, I created a spice box that travels with me when we rent a vacation home.
I use a box of watchmaker's tins that I've filled with a supply of spices and blends designed to give me the most versatility with the fewest containers.
What's in my spice kit?
Sea salt and kosher salt get their own larger containers. The blends are French herbs, curry powder, Bell's Seasoning, Old Bay Seasoning, and an Italian herb blend. One container holds star anise, cloves, nutmeg, cardamom, and bay leaves. My beloved Aleppo pepper and candied ginger get containers of their own.
What would be in your spice box?
We'd love to hear in the comments below. Send us an email and we'll add your ideas to this piece.
Using what I have as a guide, I make an amazing array of meals over a couple of weeks with just this selection. I've also been able to loan some flavors to neighbors at an apartment complex in Provincetown. I remember one long-time fellow renter calling up to me, "Penny, I'm craving carrot salad, would you have some cumin." I did, and she shared her salad and recipe!
One exception to this empty pantry rule was a home we rented for a few years on Lake Tashmoo on the island of Martha’s Vineyard. It had an herb garden outside the door and enough equipment to run a small catering business.
The homeowners stocked every spice, extract, staple, and supply imaginable. A note invited renters to use what they needed but to replace whatever they used up during their visit. That way the kitchen should always be fully supplied. Apparently, this worked because the system continued throughout the years we rented that home.
Updates from our readers!
(03/05/12) "I would have pickling spices. Why? Because we always prepare our own lobster dinner when on vacation, and the pickling spices added to the boiling water sweeten the lobster meat and create a unique aroma as well. Vacation rentals almost always come with a lobster pot and everything else you need for a lobster dinner, except for the pickling spices," wrote Marlene.
Thanks Marlene! I think we'll try this. What a perfect excuse to have lobster this week!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
What would you miss from your pantry if you were cooking in a kitchen that was empty of food products? I quickly learned that I missed my seasonings. So, I created a spice box that travels with me when we rent a vacation home.
I use a box of watchmaker's tins that I've filled with a supply of spices and blends designed to give me the most versatility with the fewest containers.
What's in my spice kit?
Sea salt and kosher salt get their own larger containers. The blends are French herbs, curry powder, Bell's Seasoning, Old Bay Seasoning, and an Italian herb blend. One container holds star anise, cloves, nutmeg, cardamom, and bay leaves. My beloved Aleppo pepper and candied ginger get containers of their own.
What would be in your spice box?
We'd love to hear in the comments below. Send us an email and we'll add your ideas to this piece.
Using what I have as a guide, I make an amazing array of meals over a couple of weeks with just this selection. I've also been able to loan some flavors to neighbors at an apartment complex in Provincetown. I remember one long-time fellow renter calling up to me, "Penny, I'm craving carrot salad, would you have some cumin." I did, and she shared her salad and recipe!
One exception to this empty pantry rule was a home we rented for a few years on Lake Tashmoo on the island of Martha’s Vineyard. It had an herb garden outside the door and enough equipment to run a small catering business.
The homeowners stocked every spice, extract, staple, and supply imaginable. A note invited renters to use what they needed but to replace whatever they used up during their visit. That way the kitchen should always be fully supplied. Apparently, this worked because the system continued throughout the years we rented that home.
Updates from our readers!
(03/05/12) "I would have pickling spices. Why? Because we always prepare our own lobster dinner when on vacation, and the pickling spices added to the boiling water sweeten the lobster meat and create a unique aroma as well. Vacation rentals almost always come with a lobster pot and everything else you need for a lobster dinner, except for the pickling spices," wrote Marlene.
Thanks Marlene! I think we'll try this. What a perfect excuse to have lobster this week!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
What would you miss from your pantry if you were cooking in a kitchen that was empty of food products? I quickly learned that I missed my seasonings. So, I created a spice box that travels with me when we rent a vacation home.
I use a box of watchmaker's tins that I've filled with a supply of spices and blends designed to give me the most versatility with the fewest containers.
What's in my spice kit?
Sea salt and kosher salt get their own larger containers. The blends are French herbs, curry powder, Bell's Seasoning, Old Bay Seasoning, and an Italian herb blend. One container holds star anise, cloves, nutmeg, cardamom, and bay leaves. My beloved Aleppo pepper and candied ginger get containers of their own.
What would be in your spice box?
We'd love to hear in the comments below. Send us an email and we'll add your ideas to this piece.
Using what I have as a guide, I make an amazing array of meals over a couple of weeks with just this selection. I've also been able to loan some flavors to neighbors at an apartment complex in Provincetown. I remember one long-time fellow renter calling up to me, "Penny, I'm craving carrot salad, would you have some cumin." I did, and she shared her salad and recipe!
One exception to this empty pantry rule was a home we rented for a few years on Lake Tashmoo on the island of Martha’s Vineyard. It had an herb garden outside the door and enough equipment to run a small catering business.
The homeowners stocked every spice, extract, staple, and supply imaginable. A note invited renters to use what they needed but to replace whatever they used up during their visit. That way the kitchen should always be fully supplied. Apparently, this worked because the system continued throughout the years we rented that home.
Updates from our readers!
(03/05/12) "I would have pickling spices. Why? Because we always prepare our own lobster dinner when on vacation, and the pickling spices added to the boiling water sweeten the lobster meat and create a unique aroma as well. Vacation rentals almost always come with a lobster pot and everything else you need for a lobster dinner, except for the pickling spices," wrote Marlene.
Thanks Marlene! I think we'll try this. What a perfect excuse to have lobster this week!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
When I saw a bag of it at Arax Market in Watertown, I knew I had to give it a try. I gave part of my supply to a cooking friend so we could both play with it and compare notes. "They are simultaneously bitter like coffee or chocolate and sweet like molasses, and they lend a wonderful, deep, smoky aroma to sauces," Chef Sortum writes.
It looks a bit like rich, oily coffee grounds with a rusty red tint. It is an afterburner chili giving you a mild introduction with a kick on the finish. It is wonderful with eggplant. A spinkle will add a lift to a tray of roasted root vegetables. And, I added a dash to some leftover pork for a second night supper.
Notice that my work board is protected with a piece of parchment and my Urfa is in a glass jar. This is a spice, like tumeric, that could be used as a dye. It will stain your counter, clothing, or hands. It even left stains on a small aluminum scoop I was using with it. And the natural scallop shell in the first photo now has an orangy interior. Use it with this caution in mind.
If you try Urfa pepper, be sure to let us know how you like it and what recipes you explored.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
When I saw a bag of it at Arax Market in Watertown, I knew I had to give it a try. I gave part of my supply to a cooking friend so we could both play with it and compare notes. "They are simultaneously bitter like coffee or chocolate and sweet like molasses, and they lend a wonderful, deep, smoky aroma to sauces," Chef Sortum writes.
It looks a bit like rich, oily coffee grounds with a rusty red tint. It is an afterburner chili giving you a mild introduction with a kick on the finish. It is wonderful with eggplant. A spinkle will add a lift to a tray of roasted root vegetables. And, I added a dash to some leftover pork for a second night supper.
Notice that my work board is protected with a piece of parchment and my Urfa is in a glass jar. This is a spice, like tumeric, that could be used as a dye. It will stain your counter, clothing, or hands. It even left stains on a small aluminum scoop I was using with it. And the natural scallop shell in the first photo now has an orangy interior. Use it with this caution in mind.
If you try Urfa pepper, be sure to let us know how you like it and what recipes you explored.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
When I saw a bag of it at Arax Market in Watertown, I knew I had to give it a try. I gave part of my supply to a cooking friend so we could both play with it and compare notes. "They are simultaneously bitter like coffee or chocolate and sweet like molasses, and they lend a wonderful, deep, smoky aroma to sauces," Chef Sortum writes.
It looks a bit like rich, oily coffee grounds with a rusty red tint. It is an afterburner chili giving you a mild introduction with a kick on the finish. It is wonderful with eggplant. A spinkle will add a lift to a tray of roasted root vegetables. And, I added a dash to some leftover pork for a second night supper.
Notice that my work board is protected with a piece of parchment and my Urfa is in a glass jar. This is a spice, like tumeric, that could be used as a dye. It will stain your counter, clothing, or hands. It even left stains on a small aluminum scoop I was using with it. And the natural scallop shell in the first photo now has an orangy interior. Use it with this caution in mind.
If you try Urfa pepper, be sure to let us know how you like it and what recipes you explored.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.
We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had.
The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers’ comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
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, Chef Ana Sortum of 
