Boston Brown Bread seems to have originated in Colonial New England, when their food resources dictated the most readily available ingredients and their creativity did the rest.
Our 10 year old taste tester gave my Boston Brown Bread the thumbs up!
Due to the limited availability of wheat, this bread was made with a mixture of rye flour, cornmeal, and wheat flour. Buttermilk and molasses are the additional ingredients in the most common recipes, creating a flavorful, savory taste. Boston Brown Bread is traditionally served warm and is a perfect accompaniment to baked beans on a cold winter day.
Because ovens were not commonplace in most households at that time, making bread by steaming it in a pot over an open flame was customary. Unlike oven baking that tends to dry, steaming this quick bread keeps it wonderfully moist, as it only cooks at water’s boiling point (212°F, or approximately 203°F for higher altitudes). This method helps to keep the bread from overcooking.
Cold weather really puts me in a mood for a hot bowl of homemade soup. So as the first snowfall of the year came our way, with schools closed and the kids at home, I went for my favorite soup cookbook, Soup: A Way of Life, by Barbara Kafka.
I was planning for such an occasion, and made sure in advance that my pantry contained all the ingredients for recipes I had bookmarked.
Soup: A Way of Life
By Barbara Kafka
Dry white wine
Salt and fresh ground pepper
Sliced French bread
Gruyere or Mozzarella cheese
The key to making this soup a success is properly caramelizing the onions. (I wish for a 7 quart Dutch Oven, which would be perfect for the recipe, but make do with my good 10-quart stock pot.)