December 2012 COTM -- How To Eat
By Nigella Lawson, this book's complete title goes on to say "The Pleasures and Principles of Good Food." So, we apply her principles this month and hope they lead to pleasure! (Her writing had me smiling for sure.)
If you'd like to know more about Cookbook of the Month all the past books are archived here:
Please post your principled and pleasurable reports in these threads --
Basics, Etc. 7 - 66
Cooking In Advance 79 - 117
One and Two 123 - 157
Fast Food 161 - 190
Weekend Lunch 199 -294
Dinner 300 - 362
Low Fat 381 -399
Feeding Babies and Small Children 416 - 455
I'm delighted to have an excuse to buy one of those big glass trifle dishes.
I've been looking at trifle bowls, they're classy but I'm leaning toward going without -- the expense isn't the problem (perfectly nice ones are affordable) but the ((((bloat bloat SPACE))) one would use is a real consideration. The dessert will still get made, I can't wait to choose the liqueur/liquid I'll use to soak the cake/brioche!
Off topic -- the difference between crostini and bruschetta -- ? Would I put certain toppings on one and not the other? Why?
re: blue room
BlueRoom the difference is the bread.
Bruschetta refers to the Italian word "bruscare" which means "to roast over coals" and is made by toasting whole, wide slices of rustic Italian bread. The toppings are simple, not complicated.
Crostini are sliced and toasted from bread that is more or less like a baguette. Smaller, finer crumb, etc. More refined, if you will. Toppings for crostini are usually more complex than those of bruschetti, with stronger flavors.