This was a successful experiment to improve the Bosnian flatbread Lepinja by adding a preferment step, rather than making it as a straight dough. The process involved dividing the original recipe into two parts, a preferment part, made earlier to develop gluten and flavor complexity, and the remainder added at the normal time a few Read More …
Focaccias are lightly topped Italian flatbreads which I generally make with the same dough I usually use for pizza. It should be very light and airy with the flavor of the bread shining through, and with the topping just as an accent. This posting is about the focaccia I made last night to go with Read More …
In Olia Hercules’ Mamushka: A Cookbook on Ukrainian and Eastern European cooking, there is a very enticing set of photographs and recipe for a large spiral filled with feta cheese. I have now made this twice, and have basically figured out what to do. When done right, the result is a flaky filled bread, like Read More …
Lepinja is a Bosnian flatbread, which is rather like a thick pita without a pocket. In the Balkans, they are used for many purposes, especially as a bun for cevapcici, the cyclindrical skinless sausages which are to the Balkans what the hamburger is to the US. I had lepinja in a Houston restaurant called the Read More …
This lightly sweet cornbread will be served to hungry Scouts and Scouters at the annual lunch to feed the Scouting for Food volunteers. It uses honey instead of sugar and is adopted from Marion Cunningham’s The Fanny Farmer Baking Book. This is enough for a 9 inch round or 8 inch square pan 1 Read More …
Here it is together, Boxty with Beef and Mushroom Stew, the way I had it at an Irish pub in Calgary. Here are links to the two component recipes. They are good together or separate and with other dishes. For example, the pub also served boxty wrapped around chicken tikka masala. Beef and Mushroom Stew Read More …
Boxty is a traditional Irish potato-flour flatbread which I had never heard of until I had dinner a few weeks ago in an Irish pub in Calgary. The pub used boxty as a starch wrapper, like a pita or tortilla, around fillings, such as a beef and mushroom stew. Here is an adaptation of a Read More …
This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches. The quantities below are enough for 1 batch of kolaches or about 16 Biscuit Bombs Kolaches The original recipe is from Beth Hensperger’s Breads of the Southwest. 1 large onion, chopped 1 Tbs. olive oil 1-1/4 lbs. potatoes, Read More …
This is how I used some home-made ricotta, and it turned out exceptionally well. I think this is partially because I had very good home-made Cottage Bacon to use. This is a variation on my earlier post on Tarte Flambee, mostly using a different kind of cheese. ( Tarte Flambee v1 ) This will serve Read More …
This is one of my son Ben’s favorite dishes and is a good example of Southern – Italian fusion cuisine. I had some leftover Pulled Pork from an earlier post and decided to make two trays for a dinner last night. One tray had sliced mushrooms, and one tray had pickled jalapenos and sliced onions. Read More …