Food & Drink

My wife has had a persistent skin condition that no amount of attention by dermatologists seems to have helped. After reading Wheat Belly I wondered if the problem wasn’t modern wheat. In way of experimentation, and because our family loves bread so much, I decided to try to create a loaf with a heritage variety of wheat and see what happens. It took a bit of trying, about a month, to get a perfect loaf, but I can now create loaves using Red Fife flour that closely mimic the taste and texture of white loaves, albeit with more nuanced flavours courtesy of the Red Fife. Everyone agrees the Red Fife loaves are, in fact, superior to plain white loaves and also are more filling. A slice or two fills you up nicely. I’ve never found that to be true with white flour based loaves, like baguettes. And my wife’s skin condition? After a month of not eating modern wheat it cleared up. Perhaps Dr. Davis has a point. For the curious, here’s the recipe. The trick is using beer and spelt to morph the loaf into something that has the right taste and a beautiful crumb. Note that the loaf

Read more »

Everyone has their own way of relaxing. Some fish, some golf, some play hockey and I, well, I bake. Recently I baked a cheesecake for friends. It seems to have gone over well. They want the recipe. I figure someone else might be interested in it as well, so here it is. It’s actually a combination of two of my favourite desserts: cheesecake and lemon tart. Enjoy.   Lemon Tart Cheesecake Ingredients Crust 250g     Arrowroot cookies (no gluten is fine)1/3 cup    melted, unsalted butter Lemon Custard 7                egg yolks2                whole eggs1 cup         sugar2/3 cup    freshly squeezed lemon juice (use no substitute)1/4 cup    freshly grated lemon zestpinch       salt1/4 cup    unsalted butter (cut into pieces)1/4 cup    heavy cream Filling 1/4 cup    lemon zest750g        softened cream cheese1/2 cup   sugar3              eggs1 tsp        vanilla extract Method Preheat oven to 325F. Prepare a 12″ springform cheesecake pan (preferably non-stick, if not then grease well). Crust In the bowl of a food processor process the cookies until they become crumbs. Place into a bowl and mix with the melted butter. Press into bottom of 12″ cheesecake pan

Read more »