Wednesday, May 13

One Step Brioche

One Step Brioche

As close to cake as any yeast bread, brioche relies on butter, eggs and an overnight fermentation to develop its delectable flavor. This One Step Brioche recipe does not skimp on the butter, but it is made more quickly that its French cousin. Rich dough like this one for brioche requires a thorough kneading. For this reason, I always mix such doughs in a stand mixer or food processor. In this recipe, I use my

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Friday, May 08

Experimental No Knead Bread

Experimental No Knead Bread

No Knead Bread launched more fine baking careers that I can count.  And it brought the craft of home made yeast bread back to kitchens around the world. The original no-knead bread was developed as a thought experiment by Canadian chef and baker James MacGuire. He wanted to come up with a way to capture the texture and crust of a French baguette at home. In his method, he mixes a wet dough with a

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Tuesday, May 05

Asparagus, Roasted Almond and Poached Egg Breakfast Salad

Asparagus, Roasted Almond and Poached Egg Breakfast Salad

When the world is upside down, something bright, fresh and green starts my day.  You barely need a recipe for this Asparagus, Roasted Almond and Poached Egg Breakfast Salad. I wrote it down because it is a combination that always satisfies. The recipe serves only one because my other half religiously eats his poached egg with an English muffin. And it’s a little primer on eggs and labeling. Poaching requires the best eggs you can

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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

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