Blog posts

Working on the collage thing again, this one deserves a recipe page of it's own, and I will get to it, someday!

I'm still working on the pictures and instructions for a collage I posted earlier.

It had never occurred to me to try and capture the crumb of a flour tortilla! Ever!! So mostly what I have is a picture of the gooey, melted cheese that's on the inside.

And this particular batch is pork and green chile. Next time I make them, I'll do up a much better set of instructions!

Before I go any further I want to talk for a minute about my sourdough starter. This is a very "wet" starter, and I measure by cup rather than by weight. It resembles the flour paste we used to make as kids.

I have been called out!! I posted a collage of some of my recent favorite breads, and was challenged to show my results. So I'm going to try it! I am also including the recipe I used. And if it's not one of my original throw things in bowl efforts, I will post a link.

The recipe included with these dinner rolls, is my most dependable basic white bread recipe. This will make one regular loaf of bread, or a dozen good size rolls. It shapes well too.

Top Row (left to right)

     Deep Fried Stuffed Traditional Tortillas, Basic yeast white bread, Sourdough Orange Cranberry Cinnamon Rolls, Olive Parmesan Focaccia

Middle Row (left to right)

     Garlic/Spinach Cut/Twist Focaccia, Sopapillas, Cherry Pecano Yeast Bread, Buttery Rosetta Yeast Rolls

Bottom Row (left to right)

     Artisan Sourdough Mini Boule, Pepperoni Pizza, Traditional Alaskan (Yukon) Sourdough, and White dinner rolls

When I was a child, our home didn't typically have desserts and junk food around.  My father was a health nut (and still is at 72), so any unhealthy food would be frowned upon.  Hiding a bowl of chips and eating them quietly became an art form that my brother and I mastered through the years.  My mother did however bake banana bread often and it became a 'healthier' dessert for our family.  Less sugar and relying on very over ripe bananas to provide the sweetness...using olive oil in lieu of butter/margarine gave it that nice richness without the 'bad' fat.

Josh’s stolen, is not really his per se but the one he makes at work.

... lots of things.

First of all, 

Happy Chanukkah, Happy Thanksgiving!

Now about my baking - I didn't have so much time for blogging recently, but I am still baking on!

My wife gave me a copy of Yotam Ottolenghi's book "Jerusalem", a great book if you like mediterrean food. Not so much about baking.

A Trial Version of Stollen

Followed the Recipe word by word as I havent got any bitter almond nor bitter almond oil I have left that out in this recipe. Will definitely add it when it comes to gift time. 

A crumb shot will be posted when I have it cut up.

It smells so good when its cooking in the oven. cant wait to try it out.