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This is a family favorite because of the aroma and the flavor of the crumb and the tasty toasted seeds on the crust. It’s great with soup, for sandwiches, as breakfast toast, alongside a salad, underneath tomatoes — you name it!  Read the rest of this entry »

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Pizza night is a big deal in my house. We go overboard with topping choices, and get a little competitive about pizza beauty. Ironically, despite all my bread-baking and dough handling, my pizza invariably turns out the ugliest. Tastes amazing though!

This recipe can be multiplied and the size/number of the pizzas can be played with as you see fit. You can also change the ratio of whole grain flour to white flour. Read the rest of this entry »

Finished naan1

I love flatbreads — with bean or lentil based stews and curries, with Za’atar and olive oil, and used in place of flour tortillas for soft tacos. (Unfortunately most store bought flour tortillas have hydrogenated oil.)

I came across this recipe on Instagram and modified it very little. No baking powder needed in my opinion, but yes a dash of salt, and I like a little butter brushed on the bread before flipping. Here is a short YouTube video of naan being flipped on the fry pan.

I’ve used sourdough starter in all states of growth and dormancy, and the naan has come out great. Read the rest of this entry »

 

I’ve always been a fan of kumquats, and I’ve always been a fan of cakes without frosting, so this is a win-win. The kumquats, butter and brown sugar form a caramelized tangy citrus goo on top of the cake, and underneath is a tender olive oil concoction. Read the rest of this entry »

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A while back I posted on Instagram about how much I love Chinese eggplant with garlic sauce. Unfortunately no one else in my family likes eggplant, so I wanted to convert this recipe to something everyone would eat. In this case, tofu. Even my dog likes tofu actually – no issue with the hot pepper flakes either!

I also wanted to simplify the recipe as much as possible, to see if the sauce can be mixed together all at once and then dumped into the fry pan. It can!

Read the rest of this entry »

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A recent New York Times article by health columnist Jane Brody suggested the idea that there are “good vegans and bad vegans.” The bad vegans eat simple carbohydrates and distort the science around nutrition to make their points when proselytizing to others.

Needless to say this was a controversial article with a passionate comments section. Read the rest of this entry »

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“If Everyone Ate Beans Instead of Beef” is the title of this article in The Atlantic. I eat all kinds of meat, but small amounts and infrequently, because I’ve read a lot about the concepts explained in this article and about the health benefits of a plant-focused diet.

The environmental impact of food animal production is enormous. Read the article above, and others on waste run-off from pork production to be convinced to eat more beans for environmental reasons. Read the articles below on eating more plants such as beans to be convinced for personal health reasons.

Below the research links is a How-To on pressure cooking beans and preparing my family’s favorite and quite simple rice and beans dish. Read the rest of this entry »

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Crumb of a past loaf, the 16% home-milled spelt #crumbshot #sourdough
Four loaves of banana bread, two plain and two with chocolate and walnuts. 1/3 homemilled whole grain emmer and red fife. About 25% more than the recipe's banana amount. I saw the banana breads of @mariobakerboy and decided this @thebakefeed Caramelized Banana recipe was how I'd use up my freezer banana and sour cream inventory. (I didn't do the actual caramelized bananas on the top of the loaves.) #bananabread #emmerwheat #redfifewheat #recipemodification #usewhatyougot
Lacto-fermented jalapeños, garden tomatoes, tortilla chips and cheddar. This is one of my favorite lunches #idontalwayseatbread (but I do eat tomatoes all summer) #fermentedjalapeños #fermentedfoods #spicychips
Bolted (some of the bran sifted out) sprouted (increased nutrient availability) hard red spring wheat (nice gluten formation) bread baked in the @breadtopia oblong cloche. Wider than a baguette, longer than a typical oval batard, this makes for great crust surface area 😍 and toast size.
Home-milled whole grain emmer/farro spin-off of the "basic tart dough" recipe from @williamssonoma filled with lemon curd, recipe from @altonbrown that I made a few weeks ago to use up egg yolks on the other side of a pavlova cake #lemontart
I'm trying to slowly increase the whole grain to see how my bread evolves from my recent 8%ers. Problem with this experiment was that I changed more than the percent of whole grain. I overbulked this dough by not doing a "I've gotta drive kids lemme stick this dough in the fridge" stage, then I tried to compensate by shortening the cold proof to only 12 hrs. I don't know why the blistering is not insane and the loaf is a little flatter...the fermentation process changes or the doubling of the whole grain home-milled spelt to 16% 🤷 Pretty excited to eat it and happy with it nonetheless!

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breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes