Breads

Sarah, Me and MaryJane

Sarah, Me and MaryJane

  “Here with a Loaf of Bread beneath the Bough, A Flask of Wine, a Book of Verse – and Thou Beside me singing in the Wilderness – And Wilderness is Paradise enow.” –Omar Khayyam Omar Khayyam had it right. Bread elevates the soul. Studies […]

One More Time! Parker House Rolls

One More Time! Parker House Rolls

There are a lot of paths to the same destination. (Sound pretty Zen? I’m having one of those mornings.) I previously posted an excellent recipe for Parker House Rolls on Blue Cayenne (Here), but learned this new recipe in a Sur La Table class this […]

You Need This No-Knead Bread

You Need This No-Knead Bread

Trust me. You can do this. I know. I know. It’s (eek!) bread making. Still. This recipe is a “take” on  the slow-rise fermentation bread making technique that was popularized some years ago by Jim Lahey, founder of New York’s  Sullivan Street Bakery. Mark Bittman, […]

Grandma’s Sourdough Biscuits

  After decades of procrastinating, I bought some sourdough starter from King Arthur Flour. Sourdough starter is “a fermented dough retained from one baking to another,” according to their site.  For $8.95, King Arthur sent me a small plastic jar containing one ounce of their […]

Parker House Rolls for Thanksgiving, Ho Chi Minh, and The Tales of Hoffman (Really!)

Composer Jacques Offenbach was so taken with Parker House rolls that be burst into spontaneous song when he and his friends enjoyed them. That song was later used as a theme is his unfinished opera The Tales of Hoffman. Those must have been some rolls! […]

White Bean Ragout with Toast

I’m in love. OK. Not in love in love. I’m in love with this white bean ragout. It  is spectacular–garlicky, cheesy, beany spectacular. Ragouts haven’t always been held in high esteem,though.  Notably, eighteenth-century Tom Jones author Henry Fielding blamed Britain’s declining military prowess on the […]

Listening to dough…

Here is  a beautiful piece of writing about bread baking and about finding a personal connection with the food you prepare in general. I’ve vowed that I will be a better bread baker starting this year. I’ll let you know how that comes out. http://www.saveur.com/baker-apprentice-frederic-lalos

French Peasant Bread

  My friend Marion is an impeccable cook, one who always enjoys the challenge of a new recipe. Months ago, when I was reeling from the loss of my dog Misty, Marion kindly brought me a loaf of this wonderful bread.  It was love at first […]