Several years ago, Mark Bittman introduced the world to a no-knead bread recipe created by Jim Lahey of Sullivan Street Bakery. This recipe used chemistry and time to create the gluten sheets necessary for a good loaf of bread. This soft dough was then dropped into a large Dutch oven to bake to crisp crusted perfection.
Fourteau Oven
Filed under bread
Every month, Jan and usually, my daughter, Miriam attend the monthly Ethno Breakfast. While many of the larger companies have discovered the usefulness of using Anthropologist to research what their customers need and want, they usually only hire one or two. This leaves these Ethnographers isolated from others who really “get” what they are talking about. The Ethno Breakfast gives them a chance to socialize and discuss problems and solutions—topics that do not really interest the company officers and computer engineers, with whom they spend much of their days.
Karl’s Cinnamon Sugar Monkey Bread
Filed under bread, Breakfast, Desserts & Treats, Side Dishes, Treats, Vegetarian
I had bought some buttermilk to make cornbread—which takes only one cup of milk—but all the store had for sale was quarts. What could I do with all of the extra buttermilk? Obviously, biscuits for breakfast.
Karl’s Buttermilk Biscuits
Filed under bread, Breakfast, Side Dishes, Vegetarian
Saturday was Halloween and the possibility of an uninterrupted, sit-down dinner were slight. I decided to make pocket breads to have a “grab and go” meal, between trips to answer the front door. A new variation of a bierock was the obvious answer.
Karl’s Chicken Apple Sausage Bierock
Filed under bread, California Fusion, Chicken, Poultry
I am making corn chowder for Jan’s birthday dinner. Chowder calls for oyster crackers. I adapted some techniques from Serious Eats.
Karl’s Sichuan Pepper Oyster Crackers
Filed under bread, California Fusion, Side Dishes, Vegetarian
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. Her monkey bread is one of those recipes. While it was good and has a fond place in my memory, I still had to change it.
Karl’s Savory Monkey Bread II
Filed under bread, Side Dishes, Vegetarian
A few day ago I posted a berry hand pie recipe. One of my followers asked if I had done a savory pie with this dough. While I sent her links to my pocket breads with a raised doughs—bierock, taco, and baozi—I thought, “Why not?” I decided to do a California Fusion chicken curry in a biscuit dough hand pie.
Karl’s Chicken Curry Hand Pies
Filed under bread, California Fusion, Chicken, Main Dishes, Poultry
I had some blackberries on the counter that were getting a bit worse for time. I thought I would turn them into a quick jam. Then I decided to put the jam into biscuit dough to make hand pies.
Karl’s Blackberry Biscuit Hand Pies
Filed under bread, Breakfast, Desserts & Treats, Pies & Tarts, Vegetarian
Since I started making fresh cream crackers, I have made many variations on the basic cream cracker. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with black pepper and thyme.
Karl’s Pepper Thyme Crackers
Filed under bread, Side Dishes, Vegetarian
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. Her monkey bread is one of those recipes. While it was good, and has a fond place in my memory, I still had to change it.
Karl’s Savory Monkey Bread
Filed under bread, California Fusion, Side Dishes, Vegetarian
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Miriam
Jabberwocky Stew 