Sub Categories in Bread

Category of: Bread

No Knead Ciabatta Bread

July 6, 2018

Bread baking is incredibly satisfying, making something so delicious and soul-satisfying out of “nothing” (other than flour water yeast and salt). True, it takes a bit of skill and experience but isn’t this how it is with everything worth doing? Bread takes time to make, require rest between kneading or stretching and even an overnight slumber in the cool refrigerator benefits the dough and develops flavour and texture. The fridge can also help if you have... View Article

Lemon-Lavender Bundt Cake with Lemon Glaze

July 3, 2018

  Whenever we have overnight company I tend to prepare a simple bundt cake that I can leave on the counter and guests can help themselves to without a lot of fuss. Sometimes it is a banana cake, often a chocolate cake and my personal favourite is a lemon cake. This lavender cake is a variation on the basic lemon cake with the addition of fragrant lavender that grows in abundance in my pesticide-free rooftop... View Article

Black Garlic Butter

May 27, 2018

  I picked up a head of black garlic at the market the other day. It is one of those exotic ingredients that have been popping up on restaurant menus and food literature and although I bought it before, this was my first attempt at using it. The head of garlic is completely black and soft to the touch. When you break it open the cloves are large and black and taste caramelized and tamarind-tangy.... View Article

Bread Pudding

May 12, 2018

If it has bread in it I love it. Here is an easy and very rich bread pudding recipe that you can also make into a French toast. I made it with challah bread I bought at the market and didn’t get to use   until a few days later, so I thought it would make a good a bread pudding, and it did. Challah bread is a little like a brioche, rich, eggy and sweet.... View Article

Flatbread with pears and blue cheese

September 19, 2017

So I never make (or buy) one of anything and when I made the previous pizza I also made this one. I bought beautiful firm pears at the market the other day (yes, it’s fall produce) and thought they would be beautiful on pizza. Usually pear and gorgonzola is the flavour combination I like but I didn’t have gorgonzola and blue cheese worked just fine. I sliced the pears paper thin on a mandolin and... View Article

Pizza with mini king oyster mushrooms and feta

September 14, 2017

We were in Vancouver a couple of days ago and of course went to Granville Island. We still have great produce available in Kelowna since it’s not winter yet so I didn’t buy that much, but still, indulged in a few things. One thing I found were these beautiful mini king oyster mushrooms and I bought a lot. Some of the mushrooms went into a pasta dish, others into vegetables packets roasted in a parchment... View Article

Crostini with cannelini beans and fried sage

August 20, 2017

This is a very Italian dish and like most Italian food it is simple and delicious. “Simple” I mean in a sophisticated way. Viva Italia. I cook beans frequently and tend to have some on hand most of the time so it’s easy for me to make these crostini without having to cook them from scratch. The beans can be homemade, slow cooked with aromatics, or if you don’t cook beans from scratch then use good... View Article

Carrot-Coconut Muffins with Cream Cheese Frosting

June 14, 2017

I have been thinking of making a carrot cake for some time, never getting around to actually doing it. I thought maybe making carrot muffins would get this out of my culinary “system”. We’ll see how it goes. These muffins are moist and not too sweet, letting the rich and creamy topping take a prominent role. I used the same topping for vanilla cupcakes I made a couple of days later. Ingredients: 1 3/4 cups... View Article

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