August 11, 2015
As promised, that cherry soup from the tenth anniversary issue of Gourmet (1951).
And then, just because I agree with the author, Samuel Chamberlin, that the trout recipe sounds delicious, I'm including that. Along with one for salt rising bread; this is different than the one Marion Cunningham gave me, years ago, but it too captures natural yeasts from the air. I'm going to try it. (Marion's salt rising bread has the most remarkable cheese-like flavor; I wonder if this one does too?)
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