Sourdough Italian-Style French Bread

Do you notice how these pane francese photos seem to be taken at a peculiar angle? How they show most of the loaf surface area but not quite the entire picture? There’s a reason for that. The…

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Sourdough Italian-Style French Bread

Pastry Ring with Dark Chocolate and Cardamom

One of the techniques I’ve shied away from has been making puff pastry.  Although I can be fairly tenacious, when I feel like I’ve worked diligently on something and it doesn’t turn out, I’m not willing to jump back to the task to get it right.  Let me adjust that — when it comes to something that isn’t important in the grander scheme of things, that is.  Making puff pastry would fit into that category.  If you’re a pro at making puff pastry, then you’re most likely thinking, “What a quitter.  It’s not that challenging…” and I would agree temporarily, but being the contrary person I am by nature, I’d come back with, “Yes, but when’s the last time you tore down a fence in your pajamas on the spur of a Monday morning moment while enjoying your first cup of coffee? “  And then I’d go inside and start a not quite puff pastry dough, but yeasted laminated dough all the same. I think what annoys me most about my failings as a cook…

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Pastry Ring with Dark Chocolate and Cardamom

Hazelnut, Fig, Fennel Seed, and Rosemary Bread

These loaves of hazelnut and fig bread are loaded in every sense, with such senses being texture and nutrition, for starters. You’d be correct in thinking that it will smell wonderful as it bakes. Even as it rises, the raw dough is already redolent with the aroma of fennel seeds, fresh rosemary , and roasted hazelnuts. The bread itself is 50% whole wheat, so in addition to the figs, the loaves end up packed with fiber and nutrients . With the added health benefits, this combination of sweet figs and roasted hazelnuts is slowly …

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Hazelnut, Fig, Fennel Seed, and Rosemary Bread

Gamja Jeon – Korean Potato Pancakes

Realizing that I’ve been using the oven almost exclusively lately, turning to other kitchen appliances seems to be in order. I hear that stove tops get heavy use in other kitchens so I’m dusting off the skillets and cooking with (gasp) fire instead of hot air. Gamja jeon are savory skillet-crisped pancakes made with grated potatoes. In this version, diced peppers and pyogo ( shiitake ) mushrooms are added to the potato batter for added flavor and texture. A vinegar soy sauce dip, cho ganjang , is typically served with the lightly seasoned pancakes. recipe adapted from Hi Soo Shin Hepinstall’s Growing Up in a Korean Kitchen A Worldly Epicurean’s Delight : Korean hosted by PJ ??? – Gamja Jeon Korean Potato Pancakes makes 4 to 6 servings, about 12 to 16 pancakes Ingredients: 1 egg 5 tablespoons cornstarch 1 hot red Korean pepper OR 1/4 red bell pepper, seeded and finely diced 1 hot green Korean pepper OR 1/4 jalapeño pepper, seeded and finely diced 4 pyogo ( shiitake ) mushrooms, finely diced 2 scallions, white and pale green parts only, minced 1 clove garlic, minced 2 pounds russet or Yukon Gold potatoes, peeled pinch of salt pinch of freshly ground …

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Gamja Jeon – Korean Potato Pancakes

Semolina Cornbread Recipe

This semolina cornbread recipe calls for equal parts cornmeal, semolina flour, and soft wheat flour. It’s much like your typical buttermilk cornbread that bakes up moist, crumbly, and slightly gritty. Naturally golden coarse semolina flour gives cornbread a creamier yellow crumb and nuttier finish than using only cornmeal and wheat flour. I’m not Mr. Sensitive Palate over here, but a side-by-side taste test (seriously) makes the subtle differences more obvious. This fluffier cornbread may be a bit more to your liking. recipe adapted from Michel Suas’ Advanced Bread and Pastry Bread Baking Day #18: Quick Breads hosted by Fun & Food Semolina Cornbread Recipe makes one 8- or 9-inch round loaf Ingredients Volume Ounces Grams cornmeal 1 cup 4.4 124 buttermilk 1 cup + 2 tbsp 9.8 276 semolina flour 3/4 cup 4.3 120 pastry or all-purpose flour 1 cup 4.3 120 baking powder 4 tsp salt 1 tsp granulated sugar 1/2 cup + 4 tsp 4.1 117 large eggs 2 butter, melted and cooled 7 tbsp 3.5 99 Notes: Have all of the ingredients at room temperature before continuing. Directions: Soak (optional) Mix together the buttermilk and cornmeal and let stand at room temperature for at least 30 minutes. Preheat Oven 375ºF / 190ºC Prepare an 8- or 9-inch cake pan by lightly greasing with butter. Mix Place the semolina flour, pastry flour, baking powder, salt, and granulated sugar in a bowl and whisk until thoroughly mixed. In a separate bowl, mix together the soaked cornmeal, buttermilk, and eggs. Add the semolina flour mixture and mix only until incorporated. Add the melted butter and mix only until smooth, taking care to prevent over-mixing. Pan Deposit the batter into the prepared cake pan. Level by tapping the pan firmly on a counter. Bake 375ºF / 190ºC for about 35 to 40 minutes if using an 8-inch cake pan or 30 to 35 minutes if using a 9-

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Semolina Cornbread Recipe

Five-Grain Walnut Bread

This five-grain walnut bread marks a year of bread baking with others equally passionate about the craft. Who knew that people actually took time to master a recipe, take photos, and share knowledge with like-minded folks? I’m now convinced that you can find anything on the interwebs. What started …

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Five-Grain Walnut Bread