I received a brotform/banetton as a gift recently and finally got around to using it. I didn't slash the surface well enough so it split out the side, but the ring pattern was still pretty cool
That's my method 99% of the time. It is an especially convenient way to use up the last bit of marmalade in the jar before putting it in the wash. Mix the vinegar, oil, mustard, s and p into the ja...
We were inspired. We had classic daiquiris tonight before carne asada taco straight from the grill, with roasted corn on the cob covered in a chipotle cream sauce, cotija cheese and lime juice. Goo...
Here here to the classic daiquiri. I just saw an Alton Brown show about mastering the bar and he covered this one. It changed my perspective about Daiquiris completely.
Probably the most difficult was the umpteen layer 2# butter, 18 separated egg two types of filling, swiss buttercream Martha Stewart birthday cake I've mentioned before. However, speaking of diffic...
Suppossed to be 100 this weekend. If ever there were a time for this to work, it would be now. With two sick kids at home, I'll definitely give it a shot.
I have a few questions...we've planted our first in-the-ground garden (now that we have bought our first home) Tomatoes are coming along well, but...
1. When should I plant arugula (Ce...
I second (or third) the praise for Artisan Bread in Five Minutes a Day. I always have a dough waiting in the fridge and we have freshbaked bread on a whim. Everything from fantastic rye to pita and...
I just made several pizzas for a small get together. The favorite was a semolin dough pizza with a roasted garlic cream sauce, carmelized onions, some mozzarella and pecorino, topped with fresh aru...
Ditto pidgeon!
I am using my stone all the time now because of Artisan Bread in Five Minutes a Day. For a freeform loaf or pizza it works wonders and I often keep it in the oven and place bak...
In sunny CA we grill year round, although for some reason it just feels more right in Spring and Summer. Last night I made some semolin baguettes and grilled a tri-tip and some onions and peppers a...
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Tiamat- check my link in the above comment, it was made using the no-knead recipe from Artisan Bread in Five Minutes a Day.
I received a brotform/banetton as a gift recently and finally got around to using it. I didn't slash the surface well enough so it split out the side, but the ring pattern was still pretty cool
Only eating/serving the ones we grow. We've already harvested several rounds of grape and cherry tomatoes.
Good knives and lightweight stainless steel mixing bowls are in constant use in my kitchen.
That's my method 99% of the time. It is an especially convenient way to use up the last bit of marmalade in the jar before putting it in the wash. Mix the vinegar, oil, mustard, s and p into the ja...
We were inspired. We had classic daiquiris tonight before carne asada taco straight from the grill, with roasted corn on the cob covered in a chipotle cream sauce, cotija cheese and lime juice. Goo...
Here here to the classic daiquiri. I just saw an Alton Brown show about mastering the bar and he covered this one. It changed my perspective about Daiquiris completely.
Probably the most difficult was the umpteen layer 2# butter, 18 separated egg two types of filling, swiss buttercream Martha Stewart birthday cake I've mentioned before. However, speaking of diffic...
Ocean view and I'm golden.
Suppossed to be 100 this weekend. If ever there were a time for this to work, it would be now. With two sick kids at home, I'll definitely give it a shot.
I have a few questions...we've planted our first in-the-ground garden (now that we have bought our first home) Tomatoes are coming along well, but... 1. When should I plant arugula (Ce...
I've made Martha Stewart's Birthday Cake several times for family and friends. It's a delicious, domed cake, quite rich, with...
I second (or third) the praise for Artisan Bread in Five Minutes a Day. I always have a dough waiting in the fridge and we have freshbaked bread on a whim. Everything from fantastic rye to pita and...
I just made several pizzas for a small get together. The favorite was a semolin dough pizza with a roasted garlic cream sauce, carmelized onions, some mozzarella and pecorino, topped with fresh aru...
Ditto pidgeon! I am using my stone all the time now because of Artisan Bread in Five Minutes a Day. For a freeform loaf or pizza it works wonders and I often keep it in the oven and place bak...
In sunny CA we grill year round, although for some reason it just feels more right in Spring and Summer. Last night I made some semolin baguettes and grilled a tri-tip and some onions and peppers a...
I've been on a bread baking craze lately. Although I have taken the week off for passover. But I made some really good rye bread and pita right ...