Syndicated Column from the week of June 4, 2012.
This article originally published in the Galion Inquirer on June 6, 2012.
What is a cookbook exchange? I attended one last week and it was a lot of fun.
The Galion Public Library hosted a cookbook exchange with three simple rules: 1. Show up. 2. Bring up to three cookbooks to trade. 3. Bring a dish to share.
I brought three cookbooks and some brownies. I left with new cookbooks, new recipes and a few new friends.
One of the books I took home will be a real treasure: a New England regional cookbook. My family and my husband’s family are from New England, so this style of cooking is familiar and meaningful to us.
I spent a few hours paging through the book, then pulled out my trusted Better Homes cookbook and my mixing bowl. It was time to make my husband’s favorite New England recipe: Boston Brown Bread.
If you’ve never had Boston Brown Bread, note that it isn’t the typical wheat brown bread. It’s dense, sweet, wholesome and dark brown. It’s delicious, but does take a little effort to prepare.
Boston Brown Bread
1 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. yellow cornmeal
1 c. whole wheat flour
3/4 c. dark molasses
2 c. buttermilk or sour milk
1 c. raisins
Sift the all-purpose flour with baking powder, baking soda and salt; stir in the cornmeal and whole wheat flour. Add the remaining ingredients and beat well. Divide the batter among four greased and floured 1‑pound food cans. Cover each can tightly with foil. Place the cans on a rack in a deep kettle and pour in boiling water to a depth of 1 inch. Cover the kettle and steam for 3 hours, adding more boiling water as needed. After steaming, uncover the cans and place them in a 450°F oven for 5 minutes. Remove the bread from the cans and cool on a rack.
Make it a meal: Traditionally, Boston Brown Bread is served with Boston baked beans. It also makes a good breakfast with a banana, and I’ve discovered it’s excellent with a bowl of plain vanilla ice cream.
Approximate nutritional value per serving: Servings per recipe: 20. Calories: 88; Fat: 1 g; Cholesterol: 0 mg; Sodium: 284 mg; Total carbs: 19 g; Dietary fiber: 2 g; Protein: 2 g.
My husband likes this bread because it’s firm without being overly heavy. He says it’s a great treat to take on the sailboat. My father enjoys it because it reminds him of growing up in Rhode Island. I think it’s a pleasant, comforting loaf and I’m eager to try more recipes from the New England book.
As for the cookbook exchange, I highly recommend attending one if you get the chance. We talked, laughed and had a wonderful time.
Noel Lizotte is breaking free of corporate stress with convenience cooking! www.apronfreecooking.com.
Interested in one of the books pictured above? They are available for purchase through common retailers.