This acorn recipe differs from most in that the acorns are processed using the hot leaching method. Although this technique requires a bit more energy, the end results are the ability to use the acorn as a nut, not a flour, which is a result of cold leaching.
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
Cold or Hot leaching are two methods utilized around the globe to turn acorns into an edible food. Leaching refers to drawing out the tannins through either hot or cold water. While both methods have their pros and cons, I mostly process acorns using the cold leaching method.
The trick to a good pizza is working with a hot oven, or in this case, a hot grill. I cranked up all 3 burners and set the stone on top, closed the lid, and kicked back. I dusted my peel with cornmeal and rolled out the dough by hand, applied the toppings, and set it in the grill with the lid closed. Within 10 minutes, I had a nice brown crust, melty toppings, and an aroma to live for!
We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior.
I've never been a big fan of Indian food, but I will add, I've never really eaten good Indian food. My memories of a popular spot in my hometown comes with greasy sauces, precut frozen vegetables, and less then excellent parboiled rice that often accompanied most dishes. Since those meals many years ago, I've simply stayed away from the cuisine. But thankfully, things have changed.
Today I prepare to teach a blueberry cooking class in Camden at Boynton-McKay. This class is a sort of celebration of one of my most favorite fruits, the wild blueberry. This evening I will share my favorite techniques for incorporating this antioxidant rich fruit into ones diet besides the obvious sweet preparations.
I love making updated and upgraded versions of childhood classic dishes. This recipe was always made by my father and he and myself were usually the only ones in my family who would eat this Italian seafood salad. This dish was always made for Christmas and if I was lucky, he'd add a can of chopped conch, or as we called it, "scungheel".