Tuesday, August 08

Potato Bread for Rustic Sandwiches

Potato Bread baked in Emile Henry Potato Baker

This Potato Bread for Rustic Sandwiches is designed for slices of home cooked roast beef. It is both chewy and light with a subtle flavor from rye flour. The slices of potatoes on the outside give the bread, and any sandwich made on it, a built-in side dish. I’ve been trying to recapture the flavors of a mythic roast beef sandwich for many years* and finally found the bread on which to make it. When my

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Tuesday, April 18

Spring Awakening

Spring Sunset

We are calling this Spring Awakening, my students and I. Gone are the gray days of winter says Carolyn. As I travelled here today, says Annette, each side of the street in Cheshire was covered with snow-covered trees, the blossoms fooled me.  And the traffic picked up says Jose, a sign spring break is over. The security guards at Gateway Community College sport short sleeved shirts for the first time observes Joe.  The colors invigorate our

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Thursday, January 05

2017 Food Writing Class Starting at New Haven’s Gateway Community College

Pike Mousse Quenelles de Brochet

Nothing beats food as a catalyst to ignite a writer’s urge to tell a story.  Remind me of my last holiday meal and I’m off thinking of what we ate, how we cooked it, who shared the meal and who did the cleanup.  This Christmas the power went out for four hours as it did the Thanksgiving before.  In each instance, we came up with a way to salvage the meal and now I have solid tips on

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Thursday, December 29

Where food is heading in 2017

Kogi Short Rib Tacos + Kimchee Quesadilla, Intelegensia Coffee

  Time to polish my crystal ball and think about where food is heading in 2017.  Professional trendologists- yes it’s a career path– started months back, looking for threads in breakout snack foods and hot new restaurant concepts to identify what we’ll be craving in the New Year.  Flavor and the Menu Magazine, a foodservice trade publication I’ve written for, started looking at eating patterns back in the fall in preparation for the top 10

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Wednesday, November 16

Country Baguettes

Country Baguettes

Tomorrow November 17 is  Homemade Bread Day! And it is the big day, the drawing for the Bread Makes the Meal giveaway from Emile Henry. Don’t forget to visit their Facebook to enter.  Just message them a favorite bread recipe. But before you go, no month-long frenzy of home baking would be complete without a recipe for Country Baguettes.  In fact, the bread we make at home most often is this one, a long fermented dough

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Sunday, November 13

Golden Raisin Walnut Crown Loaf

Golden Raisin Walnut Crown Loaf

Time equals taste.  Fermentation equals flavor.  That’s what bakers know and that’s one of many reason why naturally-leaved bread made with sourdough starter is so appealing. But most people don’t have the time or inclination to keep a yeast dough starter alive.  In this recipe for Golden Raisin Walnut Crown Loaf, a sponge dough made with a touch of rye flour is the magic trick that boosts the flavor of one of our favorite loaves. (Don’t forget

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Monday, November 07

Country Wheat and Rye Boule

Country Wheat and Rye Boule

The miracle of bread making is how a wet mess of a dough bakes into a billowy loaf of bread. If you’ve been baking along with me, you are ready to tackle Country Wheat and Rye Boule. This is the monster loaf we all crave, one with a dark, caramelized crust, big holes and a chewy crumb. (Don’t forget that it is Bread Makes the Meal Project and Recipe Contest Week Four.  I hope these recipes encourage you

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Saturday, October 29

Pumpkin Rosemary Dinner Rolls

Pumpkin Rosemary Dinner Rolls

Boo!  Imagine the bright color and taste of pumpkin in a tender dinner roll. Just in time for Halloween and Thanksgiving, this recipe for Pumpkin Rosemary Dinner Rolls would also make an excellent loaf of bread for slicing. This is Bread Makes the Meal Project and Emile Henry Recipe Contest Week Three. This project is about encouraging you to bake bread at home so that you can share it at any meal. Although there is a

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Sunday, October 23

Butter Topped Toasting White Sandwich Bread

Butter Topped Toasting White Sandwich Bread

Our recipe for Butter Topped Toasting White Sandwich Bread bakes into a billowy loaf with a hint of sweetness and flecks of wheat germ. We use it to make BLT’s, tea sandwiches, toast, grilled cheese and Melba toast. This is Bread Makes the Meal Project Week Two. This project is about encouraging you to bake bread at home so that you can share it at any meal. Many of us grew up eating sliced white bread

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Bread Making Kneading By Hand

Once the dough rests, the gluten relaxes making it easier to knead. See how nuch smoother it is?

There is no better place to start bread making than by kneading your dough by hand.  It gives you a real feel for the transformation that takes place when wheat flour and water are combined. Even if you use a stand mixer or food processor to mix your bread dough or even if you try the no-knead method, you will learn a great deal about bread making from kneading by hand at least once. Here

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

They're here!

 

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