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Roasted Squash and Apple Fritters and going Gluten Free

apple_squash_fritter

Being British, deep fried food has a long history with me. Fish and chips was a weekly event for me when I was back in Blightly – actually often more frequent than that. When my jeans started feeling a bit tight, and my t-shirts started fitting far too trendily (er.. tight too), I decided it was time to cut that practice out.

Course, it really wasn’t just the fish and chips. It was the onion bhaji’s too. We should also not forget the fact that most British chippies (fish and chip shops) will also fry just about anything that you bring in to them. Including candy bars.

I should make it public knowledge that I have never, ever eaten a fried candy bar.

Oh, I guess tempura counts as deep fried too.

So, I have eaten my own weight five times over in fried food. Since moving to the states 7 years ago the taste left me. Rather strange since the yanks seem to have just the same love of fried food that us Brit’s do. I lost the taste for it. Lost the taste for it till last weekend that was.

Click to see this squash and apple fritter recipe

Steamy Kitchen Cookbook

Steamy Kitchen Cookbook

I don’t really do cookbook reviews on my blog. I am bad at writing them, and they just seem to come across as a little bit cheesy and at worst like I was paid to write them. That certainly isn’t this lanky Englishman’s cup of tea. Not one bit.

This is different though. “How so?” you might ask..

I took some of the photo’s for Jaden’s book for one.

This isn’t really a review of the book.. goto amazon for that…

Read more about the Steamy Kitchen Cookbook

Home cured Bresaola is complete!

Home cured Bresaola

It has been a long time hanging. Literally. But today was the day that I pulled the bresaola from the curing chamber, and sliced into it.

I did a post a couple of weeks ago that showed some shots of it hanging in the chamber, and a little bit of information on the process – You can see that here.

Bresaola is an Italian air dried beef eye of round (or often top or bottom round too). The meat is trimmed of excess fat and sinew, then rubbed liberally with salt and mix of spices. It is then left to sit in the fridge for a couple of weeks “curing”. The salt draws out a lot of the moisture from the meat, which helps to preserve it. The herbs and spices are there of course for flavor. Every couple of days the meat gets turned to make sure it is curing evenly. Half way through you rub it with more salt and spices.

Click to read more about this home cured charcuterie