This variation of pizza is about technique, temperature, and ingredients and is an adaptation of a King Arthur Flour baking class video. Technique is about how to handle and build strength in a very hydrated dough and also how to keep from degassing the edge. Temperature is about baking the pizza in a very hot Read More …
Flatbreads made from chickpea flour are popular in several countries in Europe and South America. I once bought a case of packets for the Genoese version, farinata. They are popular in Argentina and Uruguay as faina. In Provence, they are known as Socca. Carol asked me to make one of these flatbreads, and I looked Read More …
I spotted a recipe for sourdough English muffins on www.anoffgridlife.com and decided to try it with some modifications. It turned out pretty well, but I would like to try again to see if I can get a more open crumb. I started with my 50/50 sourdough starter, which seems pretty inactive since I had not Read More …
The WSJ had a recent “Slow Foods Fast” recipe of stewed tomatoes on top of smoked cheese grits. This looked good, and I thought would be even better with some shrimp. (Shrimp and Grits is such a Southern classic that I have an entire cookbook of variations on this dish.) It turned out very well. Read More …
During this year’s BWCA canoe trip, we made biscuits in an Omnia stove-top oven to go with salmon in a cream sauce. This got me thinking about the possibility of baking bread in the Omnia on layover days. One question is how much dough can the Omnia contain. Fortunately, the Omnia website www.omniasweden.com contained a Read More …
This cooked pizza sauce is adapted from a recipe in the King Arthur Flour on-demand pizza course. It takes about 20 minutes to end-to-end and makes about a quart of sauce. I used ½ cup on a 12-inch Weeknight Pizza and froze the rest in sandwich baggies with ½ cup per baggie. 28 oz. can Read More …
I have made many pizzas over the years in many different styles, but there is always more to learn so I bought an on-demand pizza class from King Arthur Flour. The first pizza made in this course is a pizza which only takes a couple of hours end-to-end, so it is doable on a weeknight. Read More …
Nanaimo Bars are a no-bake dessert which is a Canadian classic, named after the city of Nanaimo in BC. It is a three layer bar – a base of crushed cookies, nuts and coconut, a middle layer of a vanilla buttercream, and a top layer of chocolate ganache. Each layer is simple, and the total Read More …
Biltong is the South African version of jerky. Two differences from American jerky are that it is usually flavored with coriander and vinegar, both of which help preserve the biltong. I spotted a simple version of biltong in a South African cookbook, Charcuterie by Paul Thomas. Adapting his recipe to my situation, I used as Read More …
The Russian Tea Room is an iconic restaurant on the Upper West Side of Manhattan. Carol and I have eaten there at least once during one of the times I was working in Manhattan in the 1970s and 1980s. It published a cookbook in 1981 and at some point in the early 1980s I copied Read More …