Plan ahead to enjoy this delicious sandwich on St. Patrick’s Day.

It was created by DiBruno Bros. in Philadelphia, where it’s called the Irish Hoagie.

The biggest challenge is finding a pumpernickel baguette in our area. We did find pumpernickel rolls.

If you can’t find anything similar, a pumpernickel bagel (cultural fusion!) or a loaf of sliced pumpernickel bread will do.

(We’re using the bagel. One of our colleagues couldn’t find a recipe for pumpernickel baguettes, so she’s baking this pumpernickel loaf recipe and cutting it horizontally to emulate a hoagie roll.)
 
 
RECIPE: IRISH HOAGIE

Ingredients

 
________________

*Have fun with this Bacon, Lettuce & Tomato Slaw.
________________

To Drink

 
Preparation

1. SLICE the bread as desired. Layer the mustard, corned beef, and cabbage slaw.

 
PUMPERNICKEL BREAD HISTORY

Pumpernickel is a type of rye bread that originated in Germany, possibly in the Westphalia region, where a print reference dates to 1450.

Westphalian pumpernickel uses coarse rye meal and a very long baking period to give the bread its characteristic dark color. It is traditionally made with an acidic sourdough starter.

It is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. Today, it is often made with a combination of rye flour and whole rye grains.

Traditional German pumpernickel contains no coloring agents, instead relying on the Maillard reaction to produce its characteristic deep brown color, sweet, dark chocolate, coffee flavor, and earthy aroma.

To achieve this, loaves are baked in long, narrow, lidded pans for 16 to 24 hours in a low-temperature steam-filled oven (120°C or 250°F).

Like the French pain de mie, Westphalian pumpernickel has little or no crust.

At one time pumpernickel was traditional peasant fare as were all brown breads.

Until the Industrial Revolution, the brown endosperm and germ of grain had to be removed laboriously by hand, in order to get white flour. As a result, white flour goods were very expensive.

With the German immigration in the late 19th century, various forms of pumpernickel became popular in delicatessens and other food markets.
 
 
Pumpernickel is made with pumpernickel flour, which is made from coarsely ground whole rye berries.

There is often confusion about dark rye bread, which is made from the ground endosperm of the rye berry (the outer endosperm.

 
In present-day European and the U.S., pumpernickel differs in several characteristics. In the U.S. mass-produced pumpernickel has:

[1] DiBruno Bros. makes these wonderful pumpernickel baguettes, but we can only find pumpernickel rolls (photo © DiBruno Bros.).

[2] Pumpernickel loaves. Here’s the recipe from Red Star Yeast (photo © Red Star Yeast).

[3] Pumpernickel baked in a tube. Here’s the recipe from Thrive Cuisine (photo © Thrive Cuisins).

[4] Pumpernickel loaf (photo © Eli Zabar).

[5] Pumpernickel bagels may be the best choice if you can’t find a baguette (photo © New Yorker Bagels).

 
The result is a loaf that is often indiscernible from dark rye bread.
 
 
Oh: and the name, pumpernickel?

Pumpern was a New High German word for being flatulent. Nickel was a form of the name Nicholas, commonly associated with a goblin or devil (e.g. Old Nick, a familiar name for Satan).

Hence, pumpernickel means “devil’s fart.” Why? The loaf was not easily digested, leading to flatulence.

Some shops and boutique bakeries in America still use the old recipes. If you can find them, you’re lucky!

Otherwise, for a true pumpernickel experience, search out boutique bakeries on your next trip to Germany.
 
 

[1] Cream cheese pound cake. The recipe is below (photo and recipe © The Baker Chick).

[2] Maple pound cake. Here’s the recipe (photo © King Arthur Flour).

[3] Pumpkin Spice Pound Cake. Here’s the recipe from Spice Islands (photo © Spice Islands).

[4] Pound cake with berries and whipped cream (photo © Knudsen Dairy).

[5] Pistachio Chocolate Chip Pound Cake. Here’s the recipe from King Arthur Flour (photo © King Arthur Flour).

[6] Turn a pound cake into a layer cake with a berry-whipped cream filling. Here’s the recipe from The Baker Chick (photo © The Baker Chick).

March 4th celebrates one of our favorite holidays: National Pound Cake Day.

We admit to fighting the trend, and would much rather have a dense slice of pound cake than an airy cupcake.

Pound cake is a loaf cake, although some people make them in Bundt pans.

The original pound cake, buttery and moist, recipe was made with one pound each of butter, flour, sugar and eggs (that’s about eight eggs)—hence the name.

Vanilla or lemon are the classic flavors added to pound cake flavors, but quite a few variations have evolved through the years. See the history of pound cake, below.

This recipe from The Baker Chick adds a later addition, cream cheese, which first appeared in the 1880s (the history of cream cheese).

There’s a vanilla bean glaze, but the gustatory experience is just as wonderful without it.

Thanks to The Baker Chick for the recipe. Sign up for her emails and get a steady stream of irresistible sweet and savory recipes.
 
 
RECIPE: CREAM CHEESE POUND CAKE

Ingredients

For The Glaze

 
Preparation

1. PREHEAT the oven to 325°F. Spray well or grease a 10-inch bundt cake pan.

2. CREAM together the butter, cream cheese and sugar for about 5 minutes or until very light and fluffy. Stir in the extracts.

3. ADD the eggs, one at a time, scraping down the bowl as needed.

4. TURN the mixer to low speed and add the flour slowly and gradually. Do not over-mix (it toughens the crumb‡).

5. POUR the batter into the prepared pan. Bake at 325°F for 65-75 minutes or until a toothpick inserted in the center comes out clean.

6. MAKE the glaze: Pour the milk into a glass measuring cup and scrape in the vanilla bean. Let the bean steep for an hour to give the milk mixture a strong vanilla flavor. (If you start the glaze it when the cake goes into the oven, it will be ready as the cake is cooling.)

7. ADD the powdered sugar and whisk with a fork until the glaze is thick and the right consistency for drizzling. Drizzle over the cooled cake.
 
 
Baking Notes

* Use cake flour for the perfect velvety texture. If you don’t have it, you can use all-purpose and subtract 3 tablespoons of flour. Substitute 3 tablespoons of cornstarch and gently whisk together before using.

† You can substitute a mixture of lowfat milk and heavy cream for whole milk.

‡ The crumb is the professional term for the inside of a bread or cake. Depending on the recipe, the crumb can be soft or firm, dense or full of holes.
 
 
MORE POUND CAKE RECIPES

 
POUND CAKE HISTORY

The original recipe, developed in England in the 1700s, made a very large and dense cake, like fruit cake. By the mid-1800s, the ingredient proportions had been adjusted to make the smaller, relatively lighter cake we know and love today.

The original pound cake, buttery and moist, recipe was made with one pound each of butter, flour, sugar and eggs (that’s about eight eggs), plus flavoring—hence the name.

In fact, the British pound cake is actually a fruit cake, containing currants, raisins, sultanas (golden raisins) and glacé cherries. Pound cakes were the traditional wedding cakes.

Since the ingredients are so simple, it’s hard to make a bad pound cake—just use the freshest eggs and butter you can find, real vanilla extract, and don’t over-bake.

Today’s pound cake is a loaf cake, although some people make them in Bundt pans.

Vanilla or lemon are the classic pound cake flavors, but quite a few variations have evolved through the years, adding:

 
While a plain piece of pound cake is a joy, you can make the dessert fancier with:

 
No matter how you slice it, we’ll take a piece…or two.

WE’RE BULLISH ABOUT SHEEP…

…but not just any sheep.

We’re crushing on Sarda sheep, the lovely ovine ladies living the luxe life of Italy’s gemstone island, Sardinia (Sardegna in Italian).

What they produce is the extraordinary milk that makes the extraordinary Pecorino D.O.P (Denominazione d’Origine Protetta, or Protected Designation of Origin) cheese.

D.O.P.* is Italy’s version of France’s Appellation Controlee for wine: It denotes that the product can only be made in certain areas with specific terrain requirements.

The designation is a guarantee of cultural heritage and exceptional quality. You’ll find the best of it under the imprint of 3 Pecorini (#3pecorinicheeses).

A delicious recipe and the history of Pecorino cheese are below.
 
 
SARDA SHEEP PRODUCE GREAT MILK & CHEESE

Sarda sheep (photo #4) graze on herbs and shrubs and breathe the clean Mediterranean air of Sardinia’s valleys and mountains.

Their farmers and herders have inherited centuries of ancient techniques that have proved ideal for cheesemaking, resulting in unmistakable flavor (from mellow to tangy) and long-term storage capacity.

Trying to describe the multi-level flavor profile of sheep’s milk cheese depends on the changes that occur as it ages. Always, however, you’ll note an edge and complexity (experts call it “sheepiness”) that non-sheep milk cheeses miss out on.

If you grate heaps of fresh Parmesan onto your pasta, you’ll get fabulous flavor, but you won’t get that fascinating little tipping point gives Pecorino cheese its unique qualities.

Most pecorino cheeses are classified as grana and are granular, hard and sharply flavored.
 
 
HOW ENJOY PECORINO CHEESE

Look for Pecorino Sardo marked D.O.P. at a quality cheese store or counter. The label should state how long the cheese has been aged.

Taste-test the different ages of the cheese for comparison. The sharpness depends on the period of maturation, which varies:

 
There is also a P.D.O. Pecorino Toscano produced in Tuscany, that was not part of this tasting. Here’s more about it.
 
How We Enjoy It

 
 
RECIPE: BAKED ZITI WITH ASPARAGUS AND FIORE SARDO

Fiori Sardo is the finest Pecorino, but substitute Pecorino Romano if you can’t find it.

Prep time is 25 minutes, cook time is 20-25 minutes.

Ingredients For 4 Servings

________________

†The prosciutto will be salty, so use caution when adding salt to taste.
________________

 
Preparation

1. PREHEAT the oven to 375°F.

2. PARBOIL the asparagus in a pot of salted water. Test the asparagus for doneness, but do not overcook (it should be slightly firm to the bite). Drain the asparagus, but save the water it was cooked in. Cut the asparagus into bite-size pieces and set aside.

3. HEAT the olive oil in a medium saucepan over medium heat and brown the prosciutto. Add the onion and sauté until translucent, but not browned.

4. ADD a small amount of water to the pan, lower the heat, and cook about 10 minutes. Add the asparagus pieces. Stir and season to taste with salt and pepper.

5. COMBINE the ricotta, bechamel, and the Fiore Sardo in a medium bowl. Stir in the asparagus and prosciutto mixture.

6. COOK the ziti in the reserved asparagus water until al dente. Remove to a large bowl with a slotted spoon and add the ricotta and bechamel mixture. Toss well until all of the ingredients are combined.

7. POUR the mixture into a buttered baking dish, dot the top with butter, and add some additional grated Fiore Sardo. Bake about 20 to 25 minutes, or until mixture is bubbling.
 
For The Bechamel Sauce

 
Preparation

1. MELT the butter in a small saucepan over medium heat. Whisk in the flour, stirring until you have a smooth white paste.

2. COOK, whisking constantly until mixture is very pale yellow (watch carefully so as not to overcook the flour). Carefully add the hot milk a little at a time, whisking constantly until mixture is smooth and creamy.

3. STIR in the nutmeg, salt, and pepper to taste.

— Rowann Gilman

 
THE HISTORY OF PECORINO ROMANO CHEESE

Thanks to the Consortium for the Protection of Pecorino Romano Cheese for this history.

Few cheeses in the world have such ancient origins as Pecorino Romano.

For more than 2000 years, the flocks of sheep that graze freely in the countryside of Lazio and Sardinia have produced the milk from which the cheese is made.

A cheese variety of what might be considered the earliest form of today’s Pecorino Romano was first created in the countryside around Rome.

Its method of production being described by Latin authors such as Varro and Pliny the Elder about 2,000 years ago [source].

The ancient Romans were fans of Pecorino Romano. It was prized at banquets in the imperial palaces, and its long-term storage capacity made it a staple food for rations when the Roman legions marched.

Pecorino Romano was so much in use among the Romans that a daily ration of 27 grams was established for the Legionaries, as a supplement to their bread and farro soup.

The cheese was produced in Latium (modern Lazio), the region of central western Italy in which the city of Rome was founded, until 1884.

]
[1] Wheels of Pecorino Sardo and Pecorino Dolce (photos #1 to #7 and 10 © 3 Pecorini | Sopexa).

[2] Fiore Sardo Pecorino, the most aged and treasured by connoisseurs.

[3] Pecorino Romano with its protective wax coating removed.

[4] Fiore Sardo Pecorino, the most aged and treasured by connoisseurs.

[5] A simple cheese board (photo © Lydia Lee).

[6] Serve Pecorino Dolce with beer, cocktails and wine (photo © Lydia Lee).

[7] Pecorino is a favorite with pasta. See the recipe at the left.

[8] Fava Bean, Mint, and Pecorino Romano Bruschetta. Here’s the recipe from Martha Stewart (photo © Martha Stewart).

[9] Skillet-roasted Brussels sprouts with Pecorino. Here’s the recipe from Splendid Table (photo © Splendid Table).

Today, the cheese is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Most of the cheese is produced on Sardinia.

Per D.O.C. law, Pecorino Romano must be made with lamb rennet from animals raised in the same production area. Thus, is not suitable for vegetarians.
 
 
Comments From Homer & Columella

The processing of sheep’s milk was described by Homer (born sometime between the 12th and 8th centuries B.C.E.) It was codified in the following centuries. Columella (4 C.E. to 70 C.E.), a prominent Roman writer on agriculture, gives a detailed description in his “De re rustica”:

“…the milk is generally curdled using lamb’s or kid’s rennet….The milking bucket, when it has been filled with milk, should be kept at a medium heat. Do not let it come near sources of fire…rather keep it well away from fire, and as soon as the liquid is curdled, it should be transferred into baskets or moulds. In fact it is essential that the whey can drain immediately and be separated from the solid matter…. Then when the solid part is removed from the baskets or moulds, it should be placed in a cool, dark place so that it does not go off, on tables as clean as possible, and sprinkled with ground salt so that it can sweat.”
 
 
>>> CHEESE GLOSSARY: THE DIFFERENCE TYPES OF CHEESE <<<
 
 
>>> THE HISTORY OF CHEESE <<<
 
 
________________

*D.O.P., Denominazione d’Origine Protetta is the Italian certification of authenticity of origin. Some other countries in the European Union also use D.O.P. now, including Portugal. See also A.O.C. and D.O.

________________

[10] The three Pecorini from Sardinia: (photo © 3Pecorini).
  

[1 & 2] (photos © Vicia Restaurant | St. Louis).

[3] Serve ice cream in a quenelle shape for more sophistication. Here’s how to make it (photo © Lauren V. Haas | Breadhitz).

[4] A few fresh mint leaves add a colorful note to monotone dishes (photo © Good Eggs).

Some people fall in love with photos on dating sites.

We fall in love with cuisine on the websites of restaurants nationwide.

We long to visit St. Louis, for example, to dine at Vicia Restaurant.

Just about every photo on their website, Facebook page` and Instagram makes us want to drool.

Some of them are enough within our skill set to create copycats. We share this one with you.

Vicia describes this dessert as chocolate shortbread, burnt honey caramel, lemon verbena cream and cocoa nib ice cream.
 
 
RECIPE: RECIPE: CHOCOLATE COOKIES & CAKE WITH ALL THE TRIMMINGS

Ingredients

Vicia makes everything from scratch. Our homage is half made, half bought.

When we couldn’t make it or buy it, we substituted it.

We don’t know what Vicia called this recipe, so the name is our own creation. Many thanks to the inspired chefs at Vicia.

 
Ingredient Cream Tips

 
Preparation

1. CRUMBLE the cookies and tear the cake into large, bite-size pieces. Place them in a shallow bowl or on a plate.

2. ADD the small scoops of pudding at intervals, as shown in the photo.

3. ADD the ice cream, followed by the whipped cream. Add herbs and serve immediately.

March is National Sauce Month. Here’s the finale to our three-part review of international sauce options that will shower new flavors upon your everyday chicken, fish and other main courses.

Thanks again to Flavor & The Menu, a resource for restaurant chefs nationwide, offers 12 global sauces for you to try.

They range from mild to spicy—and of course, you control the level of heat in your own kitchen.

Some are thin like marinade, others are pastes that can be thinned with broth, oil or water.
 
THE 12 SAUCES

 
 
9. SAVORY CARAMEL

Of the 12 flavors in this article, savory caramel was the newest concept to us. We’ve always known caramel as a very sweet dessert sauce or candy.

But there’s more than one kind of caramel, we discovered, depending on how long it is cooked and how much sugar is added.

In fact, salted caramel, which has become a standard sauce and candy flavor over the last decade, has led to the fusion of savory Asian caramel: both miso caramel and soy caramel.

Adding umami flavor to the savory caramel, both of these can be used in savory preparations as a dip, glaze and sauce.

They can be added to sweet preparations as well—cookies, cakes and other desserts—to add a toasty, nutty flavor.

An addition you might like in your savory caramel: chile heat.

Flavor & The Menu spotted these preparations:

 
Here’s more about using savory caramel.

And try this Savory Citrus-Caramel Sauce recipe.
 
 
10. TAHINI

Familiar to every hummus lover, tahini, made from toasted, ground sesame seeds, is moving beyond hummus and other Eastern Mediterranean dishes.

Tahini is plant-based and nut-free, making it attractive to use in these trending cuisines. Think creatively, and use tahini like these chefs do:

 
We’ve also spotted:

 
You can even drizzle tahini on avocado toast!

Beyond hummus: Check out these 18 modern recipes with tahini.
 
 
11. TAMARIND SAUCE

The tamarind tree produces pod-like fruit that contains a brown, edible pulp used in cuisines around the world (photo # 11b).

Its flavors are pungent, sour and sweet: a complex layering with an exotic touch. Tamarind paste is used broadly, in beverages, chutneys, curries, dips, rice dishes, stews and more.

Cooking tip: Tamarind paste is and often combined with dried fruits to achieve a sweet-sour tang.

In the U.S., tamarind is most frequently found in Indian and Thai cuisines.

Tamarind sauce, made from tamarind paste* is being used by U.S. chefs here as a high-impact ingredient for global mash-up versions of applications like glazes for chicken wings or ribs, drizzles for tacos and sauces for seafood dishes.

Flavor & The Menu spotted:

 
 
12. YOGURT-BASED SAUCES

And now, the conclusion to our 12-sauce global adventure.

Yogurt-based sauces have been common in the U.S. for decades: in Greek, Indian and Middle Eastern cuisines, and more recently into vegetarian preparations and cuisine moderne.

Think of tzatziki and raita, two simple-to-make, low-calorie sauces and dips.

Yogurt-based sauces was included in the article because Flavor & The Menu noticed an increase of preparations by chefs nationwide.

Chefs are putting new spins on classic yogurt sauces, adding heat with sriracha or harissa, adding heat and smoke with chipotle or guajillo chiles.

They’ve found dishes like:

 
The message is that you can mix just about any condiment into yogurt to make a sauce, from sweet or savory chutney to fruit, mustard, relish and any herb or spice you like.

Just look in your fridge or pantry for inspiration.
 
 
________________

*Tamarind sauce is typically a blend of tamarind pulp or paste with fresh ginger, garlic, sugar, sambal, Thai fish sauce and soy sauce.

[9a] Chicken drumsticks with savory caramel glaze. Here’s the recipe from Bon Appetit (photo © Bon Appetit).

[9b] Candy Pork, Vietnamese-style with savory caramel. Here’s the recipe from Epicurious (photo © Epicurious).

[10a] Chicken Fingers With Tahini Dipping Sauce. You can use the sauce to dip anything, including French fries. Here’s the recipe from Cooking Light (photo © Hector Manuel Sanchez | Cooking Light).

[10b] Tahini-Carrot Soup With Pistachios. Here’s the recipe from Cooking Light (photo © Cooking Light).

[11a] Tamarind grilled shrimp. Use the sauce as a glaze and a dipping sauce (photo © Maya Kaimal).

[11b] Tamarind pods (photo © The Indian Vegan).

[12] Bluefin tuna crudo with cucumber and spicy candied walnuts, accented with yogurt mint sauce, from Chef Adrianne (photo © Chef Adrianne’s Vineyard Restaurant & Bar).