Next Up: A Very Special Bread

Another long, holiday weekend has come and gone; and so another Tuesday video won't be posted until Wednesday. Hopefully it will be worth the brief wait. Stay tuned! 

Comments

Post a Comment

Popular posts from this blog

Ben Franklin Breakfast Bowl � One Founding Father�s Alternative to Fast Food

Image
I much prefer teaching to preaching, but this time I�m attempting to do both, with the hope that you might introduce this delicious breakfast bowl into your morning routine. I�m not sure if an apple a day really does keep the doctor away, but I do know that being in the drive-thru line every morning, doesn�t. We�ve all heard that breakfast is the most important meal of the day, which may or may not be true, but I�ve always found it to be the most difficult meal of the day.   There never seems to be enough time, and so it�s easy to get into a rut, resorting to questionable choices such as sugary cereal and milk, or fast-food breakfast sandwiches. As far as specific ingredient choices go, I like to use chilled Honey Crisp, or Fuji apples, and, as I mentioned in the clip, sheep�s milk is my preferred yogurt. Some say it�s easier to digest, and it contains higher amounts of linoleic acid, which apparently helps with fat loss, but I simply prefer the taste. Just be sure to use a plain y...
Read more

Pork Osso Buco � Keeping it Real without Veal

Image
I�ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it�s been the source of a fair amount of introspection. Was there something wrong with me? It�s a sticky, succulent shank, braised until fork tender; what�s not to like? Then I made it with pork, and figured it out. It comes out too good with the veal shank. Because of their massive quantities of connective tissue, the sauce veal shanks produce is rich, sticky, and sweet; which I personally find overpowering. It�s great for a few bites, but then I�m over it, quickly. On the other hand, pork shank isn�t quite as rich, and gelatinous, and I personally enjoy it much better.   For some of the same reasons, I don�t generally reduce the sauce too much. It�s not supposed to be a very thick sauce, and I�m generally happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use veal or pork, I hope you give this a try soon. Enjoy! Ingredients for 6 portions: six thick-cut ...
Read more

Panettone (Italian Christmas Bread) � Hard to Make, Or At Least That�s What We�re Telling People

Image
I�ve never tried to make panettone before, mostly because of how notoriously difficult it is to make, or so I was told. Turns out that wasn�t the case, unless people are factoring in the time, as this does take three days to complete, but other than that, I thought it was a pretty straightforward bread recipe. I think bakers like us regular folks to believe everything is super hard to make, so as to elevate their standing in society; or, maybe this is difficult, and I just got lucky, but regardless, I was thrilled with how this came out. I may add a bit more vanilla next time, and possibly a few extra tablespoons of sugar, as it wasn�t quite as sweet as I imagined, but other than using all the fruit, I don�t think I�d change much else. Speaking of the dried fruit, there are so many other things you can include, such as nuts, and chocolate chips, just in case this seems too healthy. You'll find the panettone baking molds at places like Sur La Table, or other kitchenware stores at th...
Read more