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 …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This batch was made from a variation of the standard dough which I discussed in the pizza posting. I modified the dough this time to make it less glycemic and to add a bit of whole wheat flour Read More …
One of the strangest multicultural experiences I ever had was during a visit to Prague to teach an accounting course. I had lunch at a Thai restaurant with the Italian Payables manager and one of his senior Czech staff. During lunch I mentioned that a food of Czech origin, kolaches, is very popular in Texas. The Read More …
Now that I have moved to the Richmond area, I am working on increasing my Southern cooking skills, and what could be more Southern than buttermilk biscuits! This is a very simple dish, and like all simple dishes good ingredients and good technique make a difference in the final results. The two key techniques are Read More …