This bread originated in class a couple of weeks ago. I froze the dough and took it home to bake, where I gave it a long, slow rise in the refrigerator. I can safely say that if you do not absolutely hate either olives or rosemary, you will …
When I was abroad, at university in Sydney, I lived at a college that had a dining hall. I would not call the food haute cuisine, but it was included with our board. Sometimes the food was almost inedible. Sometimes it was laughably bad, when we could see both the …
I mentioned that yesterday, in class, we made focaccia in addition to our tortillas. I’m fairly certain that I had never before had sage focaccia. Now I am not sure that I want focaccia without it. The flavor was subtle and the taste was fabulous. This was a soft, light …
At first I did not believe that it is impossible to make a great pizza in a conventional oven on a baking sheet. After all, I have made pizzas this way many times. Our instructor mentioned today that if your oven is hot enough to produce an excellent crust, the …
Sometimes my kitchen has a glut of bananas. I can only eat so many each week, you know. Of course, I freeze them, add them to my cereal and make banana bread. As much as I love banana bread, sometimes I actually want to put my overripe bananas to some …
Everyone knows that you are, if possible, obliged to provide some sort of meal for you mom on mother’s day. Flowers are an acceptable substitute, but taking her out to brunch or cooking her dinner is ideal. This, apparently, is supposed to compensate/show appreciation for all those years that she …
Most home cooks will make bread pudding in some variety of casserole dish, producing a relatively flat, custardy dish that must be scooped onto plates. In a restaurant setting, the presentation of an unformed blob on a plate is somewhat less than appetising. Consequently, restaurants will often bake bread pudding …
This salad was on the cover of this month’s Fine Cooking magazine. Though I didn’t purchase the magazine, I definately took note of the great colors in the salad. How could I resist making something so beautiful?
Blanched grean beans, fresh sweet corn (or frozen), …
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