Comments on: Split Pea Soup: It’s Ugly

Comment on Split Pea Soup: It’s Ugly by: KarenLynn

Wed, 17 Oct 2007 16:45:15 +0000

Your split pea soup looks fabulous I had never tried leaks in mine! I am eating my much simpler version of split pea soup and it is not as fancy but good I also like a good piece of corn bread along side it!

Comment on Split Pea Soup: It’s Ugly by: ejm

Wed, 31 Dec 1969 15:59:59 +0000

Oooh, I’m very much looking forward to your report on the Portuguese cornbread recipe! (It might go well with all those bean dishes too….)

Comment on Split Pea Soup: It’s Ugly by: Barbara Fisher

Wed, 31 Dec 1969 15:59:59 +0000

Funny you should ask about the Portugese corn bread; a friend of mine who lives in Portugal just gave me a recipe for same. We had gotten onto a big discussion about corn, because he read my review of the book “The Story of Corn” and he said that it wasn’t grown so much in Portugal anymore and wanted to know how to go about growing it.

So, I did my farmer’s granddaughter bit and off the top of my head described how to divide a field into three and do crop rotation so that the land would not be depleted catastrophically by corn’s heavy feeding nature.

In return for my advice, he gave me the recipe, which I decided we would try–after we move.

Those last three words are becoming a rather predictable refrain in my life these days!

Comment on Split Pea Soup: It’s Ugly by: ejm

Wed, 31 Dec 1969 15:59:59 +0000

Thank you Barbara. I look forward to seeing it.

I've HEARD of kamut but haven't actually tried using it. And of course I've heard of cardamom as well but have only ever had it in Indian food and an Icelandic cake that I make every Christmas.

I have made a couple of multigrain breads but mostly I stick to good old wheat flour with the occasional addition of rye. We love French and Italian bread so I have tended to experiment mostly with that. Although... the very first loaf of bread I ever made (one of my favourites) is a rye/molasses/fennelseed, that is still most definitely still in our breadroster.

I keep meaning to try a Portuguese-style corn bread too. Has Zak ever made that? I bet it would go really well with your splitpea soup too.

-Elizabeth

Comment on Split Pea Soup: It’s Ugly by: Barbara Fisher

Wed, 31 Dec 1969 15:59:59 +0000

Okay, I wasn’t sure about direct water spray on flour; my largest amount of breadbaking experience comes in professional ovens that release steam at just the right moment to create the shatteringly crisp crust, yadda yadda, badda bing, badda boom.

After Zak has gotten the recipe consistently down, I will post it; it is based on one from Rose’s Bread Bible, but he is fiddling with it, so by the time it is finished, it will be more like his.