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. When I teach people to make bread, most are looking for something rustic, perhaps with some whole grains and
Saturday, October 29
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. Although there is a fair amount of sugar in the dough, the rolls aren’t too sweet. The sugar feeds the yeast and makes the dough springy and alive. As with any dough that is soft and moist,
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Sunday, October 23
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. My 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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Sunday, October 16
Irish Wheaten Bread
Irish Wheaten Bread is the simplest bread you can make. It is addicting and absolutely delicious, a fact made obvious when I baked the loaf pictured here. (We can’t stop eating it.) The flavor of the whole wheat flour gives it an unexpected sweetness. Although the texture is somewhat crumbly, the loaf slices neatly. This is Bread Makes the Meal Project Week One so I am going to spend a little time explaining the steps in
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Monday, October 10
Clam, Shrimp and Sausage Stew with White Beans
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
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Sunday, October 09
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
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Thursday, October 06
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
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Monday, October 03
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 for Winter Cabbage and Blue Cheese Slaw with Bacon and Sherry Vinaigrette resembles the type of beet salad served that you see in many restaurants. It’s more tangy and tart than
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Monday, August 15
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
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Tuesday, August 02
Almond and Buckwheat Flour Gluten Free Chocolate Chip Cookies
If I were 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. They are chewy and crunchy with a complex taste from grains and almonds flour. There are in regular rotation at our house. Inspired by Alice Medrich’s Flavor Flours, I had already been experimenting with buckwheat and
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
