Wasn’t sure if I should post this since it’s so basic, but this is essentially the stuffing we have all known and loved. I made it last night for a crowd and it got great reviews. I put some extra work in to use fresh made turkey broth and meat bits, but if you are […]
bread
French Bread
This is not necessarily a definitive recipe – I just made it to good result the other night, and had to sort of distill a few recipes to do it. I’m not sure if I needed to cook it longer, but it wasn’t quite as crisp as baguettes normally are – however, I liked it, […]
Dark Beer Bread
So the Great Dane Pub in Madison, Wisconsin, has amazing beer, but also amazing beer bread. It’s dark, moist and delicious. I’ve been wanting to figure out how to make something like it for a while, and finally realized it’s a bit like a Russian black bread. This was my first attempt to make it. […]
Baking Powder Dumplings
This is Mom’s standard dumpling recipe, excellent with chicken soup. Drop them in, put the lid on, and enjoy. Ingredients:2 cups flour4 teaspoons baking powder1/2 teaspoon salt1 scant cup milk or water Preparation:Mix the dry ingredients, stir in the milk or water gradually to make a soft dough. Drop by spoonful into boiling salted water […]
Moroccan Bread
This is a recipe for the basic bread used in Morocco in the same way flatbread is used in the eastern Mediterranean, i.e. to pick up food items, especially from very liquid dishes such as tajines. It’s a somewhat trickier technique – you want to get larger pieces that are flatter than the loaf as […]
Basic crackers
These are a great thing to keep around for a nosh with some cheese and olives or a spread. I started experimenting with them to have a non-wheat alternative to potato chips. I have added cocoa powder and extra sugar for something between a cracker and a cookie, and it is great with coffee for […]
Czech Style Dumplings
These dumplings are a nice addition to stewy meals, especially for example goulash. The way I had them in Prague was sitting in the broth of the goulash in thin(1″) slices. The recipe is adapted from here. Note that I’ve mostly halved the recipe – I left the yeast high, since it’ll rise faster. This […]
Challah
I’m posting a recipe for challah that I think turned out pretty well. I changed it a little bit the second time I made it, and I think it’s better. I added an extra 1/4 c. honey, and another egg (3 eggs total). And remember – nothing is better than fresh challah, except french toast […]
No-Knead Bread
Suffice it to say, it works:I made this after both Lillian and my boss (now a reader of this blog!) suggested it. I basically followed the recipe exactly, but double. I made one loaf in a cast iron dutch oven, and a second in a ceramic casserole. They were pretty much identical. Here is the […]
Flaky Biscuits
The only problem with these biscuits is that they’re likely to be tastier than whatever they’re accompanying. The trick to these is keeping the dough soft and rolling and folding the dough with melted butter. This is an adaptation of the basic biscuit recipe from The Joy of Cooking. Makes at least six beautiful 2″ […]