Sub Categories in Bread

Category of: Bread

One dough two ways: Pizza Napolitana and a loaf of bread

May 13, 2017

Naples left a lasting impression on me. There is something about this place that speaks to you, or shall I say sings to you, belting out arias from every street corner with drama, tragedy and romance all intermingled in a timeless opera of real life. We didn’t stay there long but just long enough to know that I have to go back. Pizza in Naples (Napoli in Italian) is extraordinary: thick and chewy crust, sweet,... View Article

Fougasse with olives, thyme and rosemary

August 19, 2016

Baking bread feels so authentic, so fundamental to cooking. Just think of all the cooks over millenia baking bread for their families and communities all over the world. I don’t bake bread all the time but as is my style, every now and then I go all in and bake all kinds of breads for a while and then move on to something else until I revisit this art again. The inspiration for this round... View Article

Scallion-Chive cakes

May 13, 2016

The kitchen for me is sort of a classroom where I can venture to learn anything that interests me at the moment. Today “lesson” was scallion pancakes that have intrigued me for quite sometime. As it is with most things, once you actually do them you realize that they are not that complicated and only require curiosity, some work, skill and willingness to try. Scallion cakes are part of Asian cuisine and I have seen... View Article

Rome at home – pizza rossa

March 21, 2016

I have written about street food in Rome in this post. The two most popular street foods are pizza bianca and pizza rosa. Last night I made pizza dough just for fun and let it rise in the fridge overnight to develop flavour. today I thought I’d make pizza rossa to remind me of what it was like to have it in Rome. A dough based on 3 cups “00” flour made 4 elongated pizzas.... View Article

Pizza bianca

February 29, 2016

Pizza bianca is ubiquitous in Rome being the number one snack food that Romans buy and eat. It is also one of the foods that I missed the most when we returned home after 100 days in Italy recently. In Rome it became a daily ritual for us to stop by our local bakery and pick up a warm piece of just baked pizza bianca to enjoy standing at the counter or outside the store,... View Article

Easy cheese and cranberry scones

February 21, 2016

Sometime I just crave these slightly savoury, slightly sweet scones so one of the first things I made when I was reacquainting with my kitchen after 100 days absence were these fluffy, pillowy creations. If you follow  the blog you know I don’t like too many ingredients or too many dishes to wash so I tend to keep things rather simple. This recipe can be made in one bowl and it bakes quickly so you... View Article

Flatbread with olive oil and homemade za’atar

December 24, 2015

Zaatar is the sine qua non of middle eastern cooking. It’s indispensable for its flavour and versatility. Zaatar, meaning thyme in Arabic, refers not to thyme but to a slightly tangy, intensely aromatic  spice blend that can be used to flavour many dishes, middle eastern or not. As with all things culinary, there are many versions of zaatar with ingredients ranging from thyme, oregano, minty hyssop, tangy sumac, marjoram and sesame seeds and I have... View Article

Fresh ricotta on grilled bread

November 26, 2015

I don’t know if you have access to fresh ricotta made this morning but I bought mine from the cheese maker next door while staying at the off the beaten path agriturismo Palazzo del Duca in Tavernelle. A blog post about the experience is in the making but I had to use the cheese right away so here is one of the ways I used it, simplicity itself, and in the words of Leonardo da... View Article

Olive and Rosemary no knead bread

October 9, 2015

A while ago I posted a recipe for a no knead bread and thought I’d show you a variation, adding chopped olives and herbs to the dough to make it a little different. I have to admit that this no knead method took me by surprise the first time I tried it but it has become my go to method for baking bread. The flavour develops beautifully over the long, 18h fermentation, the crust is... View Article

Apple cinnamon mini muffins – vegan, with rice milk and olive oil

October 8, 2015

I made these little muffins on the spur of the moment this morning, before my Italian teacher Gian Marco Litrico came over to give G and me an overview of Italian art, history and politics in preparation for our upcoming stay in Italy. Gian Marco is educated, knowledgeable and interesting and we had wonderful time looking at and talking about works of art and historical, religious and political figures in Italian history. I served these... View Article

Easy scones with cheddar cheese and chives

October 2, 2015

I am consumed with our upcoming stay in Italy and I also find myself thinking about why we travel. Travel today is easier than ever. The world is getting smaller and more accessible and remote places are relatively easy to reach. To a certain degree we find the conveniences of our western homes almost anywhere and language becomes less of an obstacle with the advent of the internet, not to mention the old standby –... View Article

Bruschetta with heirloom tomatoes

September 8, 2015

This is a recipe that needs no introduction. It’s one of the most popular  dishes to come out of Italy but if you travel you’d know that almost every country has a version of this delicious bread and tomato dish. In Spain they have the delicious pan con tomate, where they rub a tomato over a grilled piece of bread. We had this for breakfast throughout out two months stay in Spain and i am... View Article