As the name implies, Pane Francese is a northern Italian version of a French baguette. It differs from a standard baguette because it enriched with milk and olive oil, which softens the crumb and thickens the crust. This posting is an adaptation of recipe posted in Leite’s Cuinaria, which was in turn adapted from Zachary Golper’s Read More …
Spaghetti Carbonara This is an adaptation of a recipe in the Wall St. Journal scaled down to 2 people. This Italian classic is quick and easy and makes a good weekday dinner. One difference from the traditional recipe is that I use bacon vs. pancella, since I like the smoky taste of bacon and 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 …
A few years ago, I bought a backpacking cookbook, Fork in the Trail, by Laurie Ann March. The main thing I learned from this book was the concept that if you are willing to prepare food at home and dehydrate it, it is possible to have a wide variety of foods for dinner while Read More …