Friday, October 14

Tips for Using an Emile Henry Baking Cloche

Bread from Emile Henry Bread Cloche

There’s a very quick learning curve when baking with the Emile Henry Baking cloche. I’ve found a few tricks to getting the best results. Here are some of my tips: • Use the right amount of dough to fill up the cloche without crowding. I bake 2 to 2 ¼-pounds of bread dough in my Emile Henry Bread Cloche. That is a batch of bread dough made from approximately 4 to 5 cups of flour. This

MORE...

Bread Makes the Meal Recipe Contest

Bread Makes the Meal

The recipe contest has ended but I will continue to post new bread recipes from time to time.  And more exciting thing to come. This fall baking season, I’m launching a month long celebration of baking bread at home­—Bread Makes the Meal.  Each week, for the next five weeks, I will share some of my favorite recipes, tips and tricks to entice you to make bread at home.  (Here’s the recipe for Week One, Irish

MORE...

Think Like a Baker – Wheat Flour for Bread Baking

Varieties of Wheat Grown in Vermont

Learning a little about wheat flour will help you with your bread baking. Wheat flour is made from wheat berries, the small seeds from which the next crop of wheat is grown. The berries are milled into fine flour. Each tiny wheat berry is composed of the bran, the germ and the endosperm. Bran is the tough outer coating that protects the wheat berry in a hard shell. There are several layers to the bran

MORE...

Think Like a Baker – Steam in the Oven

Think like a baker -Loaf burnished and golden from steam in the oven

Steam in the oven during the first few minutes of baking bread has many benefits. The moist steam reinvigorates the yeast in the dough. Steam gives bread dough time to expand: the added moisture keeps the dough from drying out before it has time to rise. Steam also produces bread with a thin, chewy crust and seductive shine, what you see in the loaf of country wheat bread pictured here. Breads baked without steam may

MORE...

Monday, October 10

Clam, Shrimp and Sausage Stew with White Beans

Clam, Sausage and White Bean Stew

Toss a few hard shell clams in a pot with some wine and garlic and you’ve got dinner.  Dress it up with hot sausage, white beans and a chunk of bread and you have a meal. We make this Clam, Shrimp and Sausage Stew with White Beans after a trip to the fish market where we buy small hard-shell clams, which are the sweetest and easy to eat in one bite. You’ll find the widest

MORE...

Sunday, October 09

Lamb and Butternut Squash Curry

Lamb and Butternut Squash Curry

When we have friends to dinner, we often prepare the main course ahead. This gives us plenty of time to enjoy visiting. For night like this, we tap into our repertoire of long simmered dishes; sturdy stews are the little black dress of entertaining at home. Slightly sweet butternut squash and coconut milk balance the rich flavors of lamb in this lamb and butternut squash curry, perfect for the chillier nights of early fall. Make the

MORE...

Thursday, October 06

Shakshuka Eggs Poached with Tomatoes and Peppers

Shakshuka Eggs Poached with Tomatoes and Peppers

Shakshuka is an “all mixed up” dish of eggs poached or baked in a flavorful pepper and tomato broth. It’s a North African lunch staple now served across the continent, in  the Middle East and Israel.  You see it made with a range of ingredients such as artichoke hearts, feta cheese, harissa, merguez sausage, diced potatoes and all sorts of herbs.  I’ve grown to love shakshuka eggs poached with tomatoes and peppers for breakfast, when I eat

MORE...

Monday, October 03

Winter Cabbage and Blue Cheese Slaw with Bacon and Sherry Vinaigrette

Winter Cabbage and Blue Cheese Slaw with Bacon and Sherry Vinaigrette

Cabbage tops my list as a go-to vegetable for everything from soup to side dishes like kimchee. When the temperature drops, I turn it into a seasonal slaw and dress it up with the power flavors of blue cheese and toasted walnuts. This recipe resembles the type of beet salad served with a Sherry vinaigrette that you see in many restaurants. It’s more tangy and tart than sweet and tart. Bacon makes it craveable. A few

MORE...

Monday, August 15

Sweet Sour Pickled Purple Baby Onions

Jar of Sweet Sour Pickled Purple Baby Onions

Peak tomato season means a grilled Shelburne Farms cheddar sandwich with a few pickles on the side. I made these puckery sweet sour pickled purple baby onions a few months back to serve with pork roast.  But now that its peak summer, I realize they go with many summer favorites, including a tomato cheese sandwich. And I use this liquid to make quick refrigerator pickles with the kind of tart sweetness reminiscent of bread and butter

MORE...

Tuesday, August 02

Almond and Buckwheat Flour Gluten Free Chocolate Chip Cookies

Almond and Buckwheat Flour Gluten Free Chocolate Chip Cookies

Were I unable to digest wheat flour, I’d miss chocolate chip cookies as much as chewy bread and good pasta. That’s why I came up with this recipe for Almond and Buckwheat Flour Gluten Free Chocolate Chip Cookies. Inspired by Alice Medrich’s Flavor Flours, I had already been experimenting with buckwheat and oat flour as well as ground nuts to make cookies and piecrust. As the title of her book suggests, Medrich’s looking for the flavor

MORE...

"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!

 

Archives