The quality of pizzas made with flour tortillas as a crust is a controversial topic. At my Scout troop, tortilla pizzas are remembered with horror as “ghetto pizza” and as an example of low quality cooking on past campouts which has to banned from future campouts so that the boys can learn how to cook Read More …
This recipe is an adaptation of a Portuguese Sausage Bread which was in Cherie Hamilton’s “Cuisines of Portuguese Encounters”. The basic change was to replace the sausage with cheese in order to go better with the rest of the dinner. This can be made at home or in a Dutch oven and was a Read More …
This is the second bread which I have made from The Hot Bread Kitchen Cookbook, and like the other (Albanian Cheese Triangles) it turned out very well. I generally like making flat breads since they cook quickly and do not require any special effort in shaping the loaves. Like pita, naan is also fun to Read More …
I am a great fan of dishes which combine bread with a filling (dumplings, calzone, empanadas, etc.) or with a topping (pizza, etc.) This is a slightly unusual variation on the Greek feta triangles made with phyllo, which are called Tiropites. These use a home-made dough, olive oil instead of butter, are less rich, and are adapted from Read More …
We really should use beer more as an ingredient in cooking, especially full flavored beers like Guinness stout. This excellent variation on Shepherd’s Pie uses Guinness and is adapted from a cookbook I bought in Heathrow Airport at few years ago, Gordon Ramsey’s Great British Pub Food. Makes 8 servings 2 Tbs. olive oil 2 Read More …
Since Carol’s paternal grandparents came from Lithuania, I keep my eyes open for good Lithuanian recipes. These tasty buns are a cousin to the Tex-Czech Kolaches with a similar enriched dough. This is an adaptation of a recipe in Bernard Clayton’s Complete Book of Small Breads. Use the best quality bacon for this recipe. Read More …
A few years ago there was a media sensation when the New York Times published an article on an innovative way to bake bread from Jim Lahey, owner of the Sullivan Street Bakery. http://cooking.nytimes.com/recipes/11376-no-knead-bread . There were two key ideas in this approach. First, was that adequate gluten can be developed through the action Read More …
This family favorite has been served at nearly all Christmas or Christmas Eve breakfasts for the last 30 or so years, including this Christmas Eve morning. I also have successfully cooked it in a Dutch oven while camping, including teaching it to each patrol in a Boy Scout troop. It is an adaptation of a Read More …
Hot biscuits ready to enjoy. I read on Serious Eats that good biscuits can be made with only two ingredients, and it is true. For two people all you need is: 5 oz. self rising flour (I use King Arthur) – about 1 cup 5 oz. by weight of heavy cream These two ingredients have Read More …
We learned how to make this Ligurian leaf-shaped flatbread at King Arthur Flour’s baking school in Norwich, VT in December 2012, and it has since become a favorite. This is our variation of their recipe: Preferment 1/8 tsp. instant yeast 4 oz. (1/2 cup) water 4 oz. (1 cup) King Arthur All Purpose Flour (this Read More …