Bread bakers set aside a portion of yeasted dough to act as a starter for the next batch of bread. This starter is called a sponge, poolish, levain de boulanger in French, and biga in Italian. But in this medieval soup of the Jews of North Africa it is the foundation to a soup. The […]
Vindaloo for Cold Weather
February 17, 2014 by Leave a Comment
Cold is all relative. When I lived in Cambridge, Massachusetts I thought a temperature of 35 degrees F in mid February was warm. Now that I live in southern California, 60 degrees F is downright freezing. Wherever you live winter does bring out the desire for warming foods and nothing is more warming than foods […]
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