Recipe – Erubite

November 3, 2012

Potato & Leek Pancake (That also happens to be GLUTEN-FREE!)

Oops, a consecutive potato recipe. We would like to potentially squander (when don’t we) this introduction to justify our subtitular (adj.) (from Charles Chanton’s book: Adjectives for Everyone and Everything) qualifier: Celiac disease and gluten intolerance are serious and at times emotionally strenuous conditions. Imagine not being able consume the majority of the West’s most … Continue reading Potato & Leek Pancake (That also happens to be GLUTEN-FREE!)

October 31, 2012

Garlic & Bourbon Potatoes

These potatoes are the definition of savory, and your mouth and the mouths for which you are responsible, will thank you handsomely (well, you can at least count on your own mouth, anyway) Potatoes: cut them in half and boil until tender. Sauté you some garlic. Stick of butter. <—-totally a sentence. Mash garlic in … Continue reading Garlic & Bourbon Potatoes

October 25, 2012October 25, 2012

Potato and Leek Soup

Soups. Every now and then, we hear about someone who “doesn’t like soup.” This is preposterous. The notion that one can so succinctly dismiss the entire range of available food befuddles and vexes our open-minded little noggins. Yes, the entire range of available food! Anything can become soup! Anything! It won’t always make it … Continue reading Potato and Leek Soup

October 24, 2012

Doughnut/Pastry Glaze

Really, this is quite simple, and unfairly good, and you will find yourself going out of your way to make something atop which to spread its goodness. While not overly concerned with conventional concepts of propriety, we do recommend you not completely abandon decorum by confusing your fingers for spoons (we recently made this at … Continue reading Doughnut/Pastry Glaze

September 20, 2012October 23, 2012

No-Knead Bread—a.k.a The Gateway Bread

We’ll spare you the puns and the periphrastic descriptions this round—there’s no knead for all of that. Sorry… There is something about bread that people find intimidating. Perhaps it’s due to the fact that mixed flour, water, salt, and yeast enters an oven, and by some witchcraft, exits a baguette, or ciabatta, or boule (she … Continue reading No-Knead Bread—a.k.a The Gateway Bread

September 19, 2012September 19, 2012

Mr. Chanton’s “Blueberry Pancake” Scones

In the wonderful world of Charles Chanton, there exists a scone so inspiringly delectable, that it’s guaranteed to improve even a Monday. We deliver, with no unwarranted aplomb, Mr. Chanton’s famous “blueberry pancake” scone (or, maple butter-caramel scone (pronounced “skawn”) as it’s known across the pond)! CANDY, OR INFRARED THERMOMETER ALERT! You will need one of … Continue reading Mr. Chanton’s “Blueberry Pancake” Scones

September 14, 2012

Roti

Roti: Simple. Cheap. Versatile. Good (definitely good). Roti is a traditional Indian flatbread that is cooked on a griddle, or on grate over open fire. It can be used to scoop up (rip-and-dip) dal (lentils), curry, you name it; spread over; used as a wrap. We’ve used it to make chips for dipping, anything you’d … Continue reading Roti

September 12, 2012September 20, 2012

Crème anglaise (English Cream)

Recipe 4 cups milk (half-and-half if for ice cream) 200 g sugar 8-10 egg yolks 1 vanilla bean, split What the French call crème anglaise is a highly versatile sauce that is often used as the rich base for ice cream and other such custards (the inclusion of eggs technically makes most ice creams “frozen … Continue reading Crème anglaise (English Cream)