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Month: January 2023

January 31, 2023March 9, 2023 jgrusseLeave a comment

Pan de Cristal – Experiment No. 1

As mentioned in an earlier post on Pan de Cristal (Spanish Glass Bread) , I have experimented by replacing bread flour with a 50/50 mixture of King Arthur Flour’s high gluten flour and Flourish high fiber flour.  The photograph compares a loaf made with the high-gluten/high-fiber loaf on the left and one made with bread Read More …

Breads
January 29, 2023January 29, 2023 jgrusseLeave a comment

Pan de Cristal (Spanish Glass Bread)

Pan de Cristal is a traditional loaf from Catalonia which is like an extremely light version of ciabatta.  It is made with a very unusual 100% hydration dough (i.e. equal weights of bread flour and water) which produces a good result from a proper technique.  Gluten naturally wants to align into the strands which are Read More …

Breads
January 21, 2023January 21, 2023 jgrusseLeave a comment

65% Whole Wheat Sourdough Boule

This bread is made with about 65% whole wheat flour, which was Red Fife bread flour, which I purchased from Anson Mills over the internet.  Red Fife is a heritage wheat which was popular from the mid-1880s to the early 1900s on the Great Plains of the US and Canada. This was my first time Read More …

Breads
January 21, 2023January 21, 2023 jgrusse1 Comment

Lodge 3.2 Quart Cast Iron Combo Cooker

Over the years, I have bought many pieces of equipment for bread baking.  This post is about my latest acquisition, the Lodge 3.2 Quart Cast Iron Combo Cooker.  I learned about it when I was looking at a recipe on the Anson Mills site and saw that their recipe for a whole wheat bread using Read More …

Breads
January 17, 2023January 17, 2023 jgrusseLeave a comment

Sweet Potato Hash

Carol was looking for a sweet potato dish to accompany ham for dinner, and spotted a recipe on www.thepioneerwoman.com, which she made and liked.  This will make 4-6 servings and will take less than an hour. 4 slices thick-cut bacon, chopped 6 scallions, chopped with light and green pieces separated 2 lb. (2 large) sweet Read More …

American Cuisine
January 17, 2023January 17, 2023 jgrusseLeave a comment

Glazed Ham Slices

This recipe is adapted from www.montanahappy.com.  It takes about 15 minutes and is quite tasty. 1 lb. ham slices 2 Tbs. butter ½ cup water 2 Tbs. Dijon mustard ¼ cup brown sugar 1 tsp. paprika Over medium heat, brown the ham slices in the butter.  When done, put them in a plate and add Read More …

Pork
January 15, 2023January 15, 2023 jgrusseLeave a comment

Country Bread (Pain de Campagne)

This is my second time making a bread using only my sourdough starter.  It worked well and tasted great, although it does take a total of around 3 days from start to finish.  This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home.  It is a Read More …

Breakfast
January 15, 2023January 15, 2023 jgrusseLeave a comment

Dirty Martini Fish

I spotted a recipe at www.rachaelrayshow.com for Dirty Martini Chicken and thought that flavor profile might work very well with fish.  This is how I made 2 servings last night.  It was both very tasty and I think could benefit from some tinkering, such as increasing the liquid to make it more saucy.  I think Read More …

Fish & Shellfish
January 13, 2023January 13, 2023 jgrusseLeave a comment

50% Einkorn Dutch Oven Levain Bread

This is my first time making a bread using only my sourdough starter.  It worked well and tasted great, although it does take a total of around 3 days from start to finish.  This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home.  It combines the Read More …

Breads
January 10, 2023January 10, 2023 jgrusseLeave a comment

Steak and Asparagus with Mustard Dressing

This is an idea from the LA Times for a weeknight dinner.  It takes about 35 minutes to prepare and the quantities are for 2 people.  The LA Times suggested serving it with steamed rice.  I served it with a focaccia.  Carol thought the dish was tasty but too heavy on the mustard.  I think Read More …

American Cuisine, Beef

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