Banner Image

Cookbook

no knead bread

No Knead Bread

Dec 30, 2011

The notion of baking bread without any kneading is not new, but the method received a lot of attention when it appeared in The New York Times on November 8, 2006. The formula given here is an adaptation of Jim Lahey’s version as it was given there. This bread is so simple to make, you will hardly believe it at first. It should be stressed from the outset that to... Read More

vera pizza napoletana dough

Authentic Vera Pizza Napoletana Dough

Dec 30, 2011

Authentic Vera Pizza Napoletana Dough 12345 Votes: 81 Rating: 3.52 You: Rate this recipe! Print Recipe CoursePizza Authentic Vera Pizza Napoletana Dough 12345 Votes: 81 Rating: 3.52 You: Rate this recipe! Print Recipe CoursePizza Ingredients By Volume 4 cups Molino Caputo Tippo 00 Flour 1 1/2 cups plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast By Weight 500 g Molino Caputo Tipo 00 flour 325 g... Read More

boule au Levain

Boule au Levain

Dec 30, 2011

This recipe constitutes graduation day. The formula uses a wild yeast starter and a long, cool rise to develop maximum flavor from the grains. Often called a sourdough, barm or levain, there are many, many ways to cultivate a wild yeast starter. Some seem to involve voodoo or late night incantations. Neither is remotely necessary, and simple is better. The easiest and most successful method to propagate the yeast and... Read More

Parisian baguette

Parisian Baguette

Dec 30, 2011

  This formula is primarily used for the typical long, skinny loaf seen in Paris, but it can be made into many other shapes, from breadsticks to rolls. Using a preferment, this time in the form of pâte fermentée, gives the loaves a depth of flavor that can’t be achieved any other way. This is a two-day bread, but the first day’s preparation is very simple. Four baguettes made from... Read More

Biga Whole Wheat Bread

Biga Whole Wheat Bread

Dec 30, 2011

Many people have problems baking wheat breads, producing loaves that are heavy and dense. This has a lot to do with the nature of whole-wheat flour, because it is relatively low in gluten compared to bread flour. The solution here is to use what bakers call a preferment, or a bit of a boost to get that whole wheat flour really moving, plus adding a percentage of hard, unbleached bread... Read More

Wood-Oven Goat Cheese Sandwich With Shallot Relish and Kale

Dec 30, 2011

Who doesn’t love a good grilled cheese? That’s a rhetorical question, since everyone loves a good grilled cheese (except you poor souls out there who are unfortunate enough to be lactose intolerant). This is a twist on the classic I came up with as a vegetarian option for a party, and I was surprised to discover it actually ended up outpacing all the meat options in terms of popularity with... Read More

skewers

Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto

Dec 29, 2011

Serve 1-2 skewers per person with Pistachio-Parsley-Mint Pesto on the side. Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Ingredients Skewers 1 lb mixed peppers 1 lb red or purple potatoes 1 medium globe... Read More

roasted artichokes with lemon

Roasted Artichokes with Lemon

Dec 29, 2011

Roasted Artichokes with Lemon 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Roasted Artichokes with Lemon 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Ingredients 2 medium-sized artichokes Fine grind sea salt olive oil 2 Meyer or eureka lemons cut into wedges or 1/4' rounds Servings: Units:MetricUS Imperial Instructions Fire oven, and let the temperature fall to 450ºF, or so. Push the... Read More

Search

Archives

Subscribe to RSS

Subscribe To Newsletter

Have any questions?