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Every so often there is a recipe I like so much I want to find new things to do with it. So it is with the Savory Doughnut post. Known as bomboloni in Italy, the dough for these treats can be savory or sweet. It is one of the easiest yeast doughs I have ever put . . . → Read More: Who knew? Bomboloni Pizza, Beignets and Asiago Bread 
Several years ago we went to went to the Epcot Wine and Food Expo. I have to admit I came away with quite a few ideas, some of which I have already shared. The Kalua Pork Sliders were one we went back to several times. Although inspired by this recipe, I have simplified it. Pulled . . . → Read More: Kalua Pork Sliders 
As a really picky eater when I was a child, Old Fashioned Bean Soup with Rye Bread (almost) was one meal my mother could always count on me eating. She made the best bean soup in the world and always served it with homemade bread. Mom made really good bread, but I don’t recall her . . . → Read More: Old Fashioned Bean Soup with Rye Bread  4 comments - (Comments are closed)  Blog Index  bean soup, beans, bread, ham, Rye bread, soup, yeast bread 
Russian Rye Bread is a very dense, flavorful, peasant bread. It is great toasted slathered with butter as it comes from the toaster. If not using a scale, the flour should be stirred in its container. Dip the measuring cup into the flour to overflowing and sweep it off with the back of a knife. . . . → Read More: Russian Rye Bread 
I have absolutely no idea how this Savory Apple Chutney Bread Pudding came about. I am not even a chutney nut. But I love bread puddings – sweet or savory. See the Chocolate Cherry Bread Pudding for a really special sweet version. Hmmm, I thought I had posted my favorite Chocolate Bread Pudding with Kahlua . . . → Read More: Savory Apple Chutney Bread Pudding Bread baking is one of my favorite things to do and focaccia is one of my favorites. I’m encouraged by Mike who seems to love any bread I make – even first attempts that aren’t perfected. While Focaccia is usually made with all white flour or some semolina, I’ve added whole wheat flour to the . . . → Read More: Whole Wheat Cranberry Raisin Focaccia with Chicken Salad 2 comments - (Comments are closed) Blog Index bread, chicken, chicken salad, cranberries, entree salad, focaccia, raisins, yeast bread Italy has given the world so much in good food and here is another great example. Ribollita, which means twice boiled, is a hearty soup filled with flavor that, when eaten with bread, makes a complete meal – well, maybe a bit of dessert! This is one of those recipes, where everyone seems to have . . . → Read More: Ribollita with Sweet and Hot Red Pepper Rolls I will be posting next week’s blog CHOCOLATE CHERRY BREAD PUDDING ON MONDAY, DECEMBER 26TH as I think it makes a great New Year’s Eve dessert and needs some prep ahead of time. It accidentally went up today by mistake before the error was caught. I hope this didn’t cause too much confusion. I . . . → Read More: Beef Strogonoff Soup with Wine and Cheese Baguette I don’t know where you live, but it is getting unbearably hot here in the midwest. Temperatures in the high 90′s with heat indexes of over 100 for days on end, keep most of us inside. Pools are still and grills are cold as we take refuge inside our air conditioned houses. The chilled chowder . . . → Read More: Chilled Southwestern Black Bean and Corn Chowder with Pepperjack Cheese Bread Please see the February 10, 2011 blog for how to photos. This is the preface to the croissant chapter featured in my book, “The New Pastry Cook”, published by Wm. Morrow Co., in 1986. It is usually available on ebay and sometimes through Amazon.com. My teaching assistant brought in a pristine copy he got on www.half.com. . . . → Read More: Croissants Please see the February 24, 2011 blog for how to photos. When I was recently in Chicago, my family took me to Heaven on Seven for a holiday get together with some friends. I’d heard about this restaurant for years – especially from my son Dirk – who loves it. In fact, I was given their . . . → Read More: Heavenly French Toast with Blueberry Compote Comments are closed Bread, Heavenly French Toast with Blueberry Compote, Miscellaneous, Recipe Index bread, breakfast, brunch, Sauce Please see the March 3, 2011 blog for how to photos. I have always been fascinated by the making of corned beef and pastrami. When I first found this recipe for corned beef, I thought since Emeril Lagasse made it, it had to work. So out I went and bought several briskets which we trimmed . . . → Read More: Corned Beef and Cabbage with Soda Bread I have always been fascinated by the making of corned beef and pastrami. When I first found this recipe for corned beef, I thought since Emeril Lagasse made it, it had to work. So out I went and bought several briskets which we trimmed and proceeded to brine as instructed. You can’t imagine my joy . . . → Read More: Corned Beef and Cabbage with Soda Bread 5 comments - (Comments are closed) Blog Index beef, bread, brisket, cabbage, quick bread, vegetables When I was recently in Chicago, my family took me to Heaven on Seven for a holiday get together with some friends. I’d heard about this restaurant for years – especially from my son Dirk – who loves it. In fact, I was given their cookbook as a gift. As we approached an office building, I . . . → Read More: Heavenly French Toast with Blueberry Compote This is the preface to the croissant chapter featured in my book, “The New Pastry Cook”, published by Wm. Morrow Co., in 1986. It is usually available on ebay and sometimes through Amazon.com. My teaching assistant brought in a pristine copy he got on www.half.com. I have updated the technique for the final rise . . . → Read More: Croissants I am a bread nut. I love any kind of bread – sweet, savory, quick, yeast, loaves, flatbreads – anything. The biggest problem with focaccia is that most recipes for home bakers makes 12×17 inch sheets of this crispy on the outside, soft on the inside treat. To make matters more frustrating, most recipes tell . . . → Read More: Lazy Man’s Foccacia I am a bread nut. I love any kind of bread – sweet, savory, quick, yeast, loaves, flatbreads – anything. The biggest problem with focaccia is that most recipes for home bakers makes 12×17 inch sheets of this crispy on the outside, soft on the inside treat. To make matters more frustrating, most recipes tell . . . → Read More: Lazy Man’s Focaccia |
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My name is Helen Fletcher and I would
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