An amazing whole-grain loaf made with Guinness, cheese and jalapeno. We’ll start with the photos and then describe how to make it below. The loaf was slightly undercooked (though perfectly edible). Another 5 minutes would have made all the difference – we’ve adjusted the recipe below so it will be cooked a touch longer and [...]
Archive for the ‘Baking, Doughs and Pasta’ Category
Cheesy Jalapeno Guinness Bread
Posted in Baking, Doughs and Pasta on October 10, 2011 | 3 Comments »
Roasted Garlic Whole Wheat Orecchiette-type pasta
Posted in Baking, Doughs and Pasta on October 5, 2011 | 7 Comments »
Orecchiette is a delicate little noodle that translates to “Little Ear.” This recipe is influenced and informed by the sonic pasta – but purists will see many deviations. This is just darn yummy small noodles made with eggs, flour (red fife and white), and roasted garlic. The main advantage of these little darlings is that [...]
Roasted Garlic and Dehydrated Onion Savory Bread
Posted in Baking, Doughs and Pasta, tagged Evergreen Brickworks Slowfood Picnic 2011 on October 4, 2011 | 2 Comments »
This is a dense bread that eats like a meal. It would make an awful toast for jam but it’s lovely with fall and winter meals like soups, stews and chilli. This is the recipe that we served our pickled garlic on for the Slowfood Picnic and fundraiser in 2011. Make sure to slice it [...]
Rye Flatbread Recipe – Perfect for Chilli!
Posted in Baking, Doughs and Pasta on September 26, 2011 | 3 Comments »
Somethings are easier to see than to read – if you’re interested in learning how to make rye flatbread at home, take a look at the following pictures – we’ll explain what they all mean at the end (as well as showing you what it looks like). Before you begin, know that this is a hearty [...]
A Simple Pasta Lunch for the Heart of Summer
Posted in Baking, Doughs and Pasta on August 30, 2011 | 1 Comment »
There’s a lot of food flying through our kitchen these days and we’ll return to preserving posts tomorrow but it’s important to remember to eat some of this great produce while it’s at the peak of freshness. Here’s a simple lunch that was just fabulous and took less than 10 minutes to prepare which is [...]
An Ultimate Trick for Flaky Pie Crust
Posted in Baking, Doughs and Pasta on August 14, 2011 | 5 Comments »
Just a short tip today – if you`re looking for more action make sure to come to our Facebook group – it`s been a beehive of activity this weekend as we`ve previewed almost 20 preserves that we`ve been making (and are going to share recipes for) as joined in on a flowing conversation with a [...]
Baguette Attempt #1 – Dense, Yummy, Not Quite There…
Posted in Baking, Doughs and Pasta on August 10, 2011 | 4 Comments »
As this wasn’t entirely successful, there will be no recipe hidden in the post below – I think it’s important to say that up front in case it’s the reason you’ve shown up. Once I do nail something down that I’m really happy with, I’ll be sure to share. I do share it as a [...]
The Best Rolls for Ribs – Why Didn`t I do this Sooner?
Posted in Baking, Doughs and Pasta on August 3, 2011 | 1 Comment »
This post is as much a recipe as it is a guideline or a tip. It’s highly changeable and it’s pretty much guaranteed to work. I just can’t figure out why I didn’t do it sooner. We made ribs on our trip to the forest this weekend. We started with a dry rub (different from [...]
Homemade Mushroom Pasta Recipe (For Lasagne or other)
Posted in Baking, Doughs and Pasta on August 2, 2011 | 1 Comment »
A couple of other articles that we previously published may help you further with the ideas presented in this one. Dehydrating Mushrooms – Easier than Pie and My Secret Gravy Weapon – Vegetarian or Not describe how we dehydrate mushrooms and turn them into powder to be used as an ingredient in other dishes. I’ve been really excited [...]
Starting to Knead You
Posted in Baking, Doughs and Pasta on July 11, 2011 | 2 Comments »
Just a short post today – something that`s more of a bookmark of my life and a moment to look back and reflect on. It`s probably more for me than you but I`m happy to share if you`re ok with peaking in. I have been a proponent of no-knead bread. I still am. But I [...]
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