This heat is going to stay for a while so we are serving cold soups at lunch time starting with everyone’s old standby, Gaspacho. My theory is that when the tomato arrived in Andalusia, it was added to their traditional bread soup consisting of bread, olive oil, garlic and water. Everyone who tasted it said “We’ve been waiting hundreds of years for this!” and it became an instant hit. Anything that good, spread quickly around the world or at least to Michigan.
Look what I found at the Farmers Market! It is a Lion’s Mane mushroom grown by Dan Owens of Bankson Lake Farm. While Dan has a farm in Lawton, these were grown in the basement of his home on Oakland Drive. The large one is a two pound beauty!
Now that strawberries are coming in, that makes it Biscuit Season! If you bought an already baked biscuit from us (which we wouldn’t let you do), by the time you carried them home, they would be STALE. Perfect biscuits need to be eaten as soon after they come out of the oven as you can get them on your fork!
Here’s something new - and sort of old - and new. We are making ciabatta again! We stopped making it quite a while ago because when we moved to the new store, we just couldn’t it right. It would have huge holes in the center. We still get some of that, but we think we have solved that problem ……….. most of the time. Ciabatta is a new bread incarnation, created by an Italian Baker, Arnando Cavallari, in 1962. Introduced to the United States in 1987, it has quickly spread around the world. Cavallari developed it to have a bread for sandwiches to replace imported French baguettes. Being such a recent development, look for lots of variations as bakers around the world adapt it to their cuisines.