From the category archives:

Appetizer

Pain de Campagne

November 7, 2009
Pain de Campagne (Country Bread)

Pain de Campagne;(“country bread” in French) is typically a large round loaf (“miche”) made from a natural leavening similar to, but not as sour as, American sourdough. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French [...]

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French Bread and a Delicious Brandy-flavored Crostini

September 15, 2009
Brandy-flavored Crostini and Romesco Dip

  I held off on baking the French Bread for Bread Baker’s Apprentice because I wanted to try out my new Perforated Bread Pan and it was in the mail! So as soon as I received the pan and had a break in my schedule I got right to work. I tried two different slashing [...]

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Focaccia and a delicious Bruschetta

August 11, 2009
Bruschetta

This week for Bread Baker’s Apprentice we made Focaccia. I’ve made Focaccia Bread about a million times in my life and it is one of my favorite breads. It’s quick and easy and makes a great last minute addition to any meal and it’s very versatile. You can top with a large variety of items [...]

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Ciabatta

June 24, 2009
Ciabatta

Ciabatta; Ciabatta (Italian pronunciation: [tʃaˈbatːa], literally “carpet slipper”) is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. Since the late 1990s it has been popular across Europe and in the United States, and is [...]

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Do’s and Dips

June 23, 2009
Romesco Dip

I don’t know if it’s because of the increase in temperature and gorgeous summer days but I’ve been making the best dips lately! They’re so delicious and colorful, it’s almost a shame to scrape the last bit from the bottom of the bowl! Deeba, a friend on twitter and author of Passionate about Baking, told [...]

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Grilled Flat Bread with Blue Cheese and Crunchy Red Grapes

June 5, 2009
Grilled Flat Bread with Blue Cheese and Crunchy Red Grapes

As soon as I saw the recipe for Tyler Florence’s Grilled Flat Bread with Crunchy Red Grapes I knew I had to try it. There’s just something about Tyler and Red Grapes that appeals to me! Tyler suggests purchasing ready made flat bread but I made Focaccia Bread instead and used a recipe from my [...]

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Huîtres Chaudes au Muscadet Incognito

April 29, 2009
Octopus Huîtres Chaudes au Muscadet

This week for Whisk Wednesday we made Huîtres Chaudes au Mascadet or Poached Oysters with Mascadet Sabayon Sauce. I was looking forward to making this recipe but when it came time for me to buy the Oysters my market only had teeny tiny oysters which were hardly worth shucking! So I opted to substitute Octopus! [...]

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Bouchées aux Crevettes and some Poker Chips

April 21, 2009
Bouchées aux Crevettes

This week for Whisk Wednesdays I made Bouchées aux Crevettes or Puff Pastry Shells Filled with Shrimp and Mushrooms. Really Puff Pastry is so easy to make and it is fun..fun..fun!!! But you can buy a package of Puff Pastry and find almost the same results and your food automatically takes on an air of [...]

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