Wednesday, January 25

Mirepoix – A Mastermind of Flavor

Mirepoix

Much of what we cook during the short cold days of winter start with mirepoix – a mastermind of flavor. It’s the base mixture of carrots, celery and onions used to make soups and stews. Knowing how to make it and cook it will exponentially improve your cooking. It’s simple and versatile too. Mirepoix consists of diced carrot, celery and onion. It is sautéed briefly or left to caramelize before liquid is added. Cook it

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Chorizo Squash Soup

Chorizo Squash Soup

The smoky taste of Portuguese chorizo/chouriço is a favorite of mine. We keep it on hand to add to rice dishes, pork stews and soups. This Chorizo Squash Soup falls under the category of seat-of-the-pants cooking. It’s when I step away from a recipe and use my imagination and experience. Now more than ever we’re eating the freezer. This soup and others like it are great ways to eat what’s on hand. In this soup,

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Thursday, November 24

Limited Edition Figgy Pudding Spam – I tried it, so you don’t have to

Home for the holidays. Chestnuts roasting on an open fire. Hot chocolate spiked with rum. And now Figgy Pudding Spam. Ho ho ho. A friend sent me a Washington Post article about the Hormel Corporation’s limited edition Spam flavor. (“A hot dog fruitcake”) I was mildly intrigued. An odd choice, figgy pudding. We eat it, British-style fruit cake flambéed with brandy at Christmas but how many in the US do? And what’s that got to

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Sunday, March 20

Chocolate Cherry Babka

Chocolate Cherry babka

Babka is a rich dough usually filled with ground nuts, jam, chocolate, dried fruit or any combination of those things. This Chocolate Cherry Babka recipe is baked under a dome, which traps in moisture causing the rich dough to rise. The dough is filled with a creamy chocolate spread and plump dried cherries. Although complicated in appearance, it is easy to make. This is my final post celebrating national flour month. It’s been a great

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Saturday, March 12

Artisan Wheat Blend Slicing Loaf

Artisan Wheat Blend Slicing Loaf with EH mold

When you want a large crusty loaf of bread for slicing, what do you do? Rush out to the grocery store? Call a local bakery to ask them to hold a loaf for you? Might you consider making your own? This savory Artisan Wheat Blend Slicing Loaf incorporates some whole wheat for flavor. It is easy to make because it requires minimal kneading.  Use the amount of yeast as listed to have a loaf ready

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Friday, March 04

Rustic Ciabatta

Rustic Ciabatta Bread

A pillowy loaf of rustic ciabatta makes the perfect accompaniment to antipasto, a bowl of minestrone or a salad. There is nothing better to go with a plate of Italian cold cuts or prosciutto either.   This Italian loaf takes its name from its shape, which resembles a dusty, old slipper.   Properly made, a loaf of ciabatta has a thin and dimpled crust. The pronounced holes in the crumb demonstrate its long fermentation.  Jump

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Saturday, February 26

Oatmeal Stout Bread

Oatmeal Stout Bread Emile Henry Artisan Loaf Baker

All the flavors of whole wheat and oatmeal come together in this moist Oatmeal Stout Bread liberally flavored with intense dark beer. Make this bread for sandwiches, to serve with cheese or hearty Irish stew. Whichever you choose, know that this dough is a joy to mix by hand and delivers great flavor with the minimum of fuss. Jump to Recipe Welcome to my celebration of National Flour Month and of making quality bread at

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Friday, February 25

Bread Makes the Meal Celebration for National Flour Month March 2022

Bread Makes the Meal

Join me for my Bread Makes the Meal Celebration for National Flour Month March 2022! And an exciting Emile Henry giveaway. Starting March 1, I will share new recipes, tips and tricks to help you bake delicious, crusty bread at home. This is my personal campaign to help you craft delicious bread at home. Each Tuesday for four weeks, I will introduce a new recipe. The four featured recipes – Oatmeal Stout Bread, Rustic Ciabatta,

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Friday, February 11

Heavenly Goo (Chocolate Fudge Pudding)

Chocolate Fudge Pudding

Sometimes a gob smacking, over-the-top, super sweet, warm chocolaty treat is the only thing that will brighten a dull day. That’s when it’s time to make Heavenly Goo (Chocolate Fudge Pudding.) As homey a recipe as you’ll ever make, this pan of cake with tunnels of cocoa syrup pleases everyone, especially when served warm with whipped cream. There isn’t much technique to this 1950’s recipe. The base is a light chocolate-scented batter. You sprinkle a

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Wednesday, February 09

Individual Chocolate Mocha Lava Cakes

Individual Chocolate Mocha Lava Cakes

Voters in my unofficial Instagram poll agree. What better way to celebrate Valentine’s Day than with a warm, dense chocolate dessert? Mix these Individual Chocolate Mocha Lava Cakes ahead and bake them to order so that you have a warm dessert for your sweetheart. Although the batter is quite simple, blending then beating it thoroughly helps ensure  a light texture. You beat the batter in the bowl of a mixer fitted with the whip or

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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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