Lake Bled is a very scenic place in the Julian Alps of Slovenia, which we visited last year. A famous dish from Lake Bled is a cream cake, composed of puff pastry, whipped cream, and a custard. Carol made it last night based on a recipe in Spela Vodovc’s book Cook Eat Slovenia: Traditional Recipes Read More …
Carol has been in the mood for Pho lately, and inconveniently, our closest Vietnamese restaurant recently closed. She also spotted a copy of Lucky Peach magazine’s The Pho Issue (Summer 2016), so we decided to make it ourselves with good results. This will make enough broth for 6-8 servings. I ate mine with the usual Read More …
This is the first bread I have made from spelt, a primitive form of wheat. It is adapted from Ken Forkish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, and follows a similar technique as the50 Percent Einkorn Pan Bread, the main difference being an overnight rise. It makes a very Read More …
I have heard a lot recently about Detroit-style pizzas, so I asked for, and received, a Detroit-style pizza pan for Christmas. Last night I used it with good results for the first time to make a pepperoni pizza. Detroit-style pizzas have several characteristics: They are cooked in a deep-dish rectangular pan which originated in auto Read More …