I previously posted Pork Braised in Milk , which was an Argentine dish of Italian origins. I recently made a simpler version of this idea from www.mountainviewtoday.ca, an Alberta newspaper. I thought the idea was very good, but needed more cooking time than in the original recipe, which was 80 minutes at 325 degrees. I Read More …
Scallion pancakes are a popular street food in China. They use a technique of making flaky layers by coiling up an oiled dough and then rolling the coil into a flatbread. This recipe follows one in AnsonMills.com, which provided 2 heritage ingredients which I used, Trigo Fuerte Flatbread Flour and Benne seeds. I suspect a Read More …
Some time ago, we bought some high-end (Nuri bran)d canned sardines from Portugal. Carol wanted to use one of the cans with pasta, and this is what I made. Essentially, this was a pantry dish for 2 people, using what I had, and everything can be substituted for what you have on hand. This is Read More …
This is a variation on Dirty Martini Fish in which I replaced hake by skate and therefore modified the process some. Skate is very much like a fish version of skirt steaks. Skate fillets are thin and have very pronounced grain. There are also like skirt steaks used to be, a very good value. (Yesterday Read More …
Early in my adult life, I made bran muffins frequently for breakfast. I do not recall where I got my original recipe from, but I recall that I made it even more ‘oomphy’ by replacing white sugar and white flour with brown sugar and whole wheat flour. I do not recall why I stopped making Read More …
This bread is a variation of 65% Whole Wheat Sourdough Boule replacing the Red Fife bread flour with whole grain Einkorn flour. It turned out well, had a nicely open crumb, and was very tasty, but I noticed that it was a bit flatter than the loaf made with Red Fife. I think that the Read More …
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 …
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 …
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 …
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 …