Subscribe to our mailing list

* indicates required
Email Format
Close

Archive

Archive for the ‘Bread’ Category

Reading – Toast and Jam by Sarah Owens – 16 in a series

April 12th, 2018 Comments off

I’ll be highlighting books that I am reading (or re-reading) on all sorts of topics this year — Douglas

Reading – Toast and Jam by Sarah Owens – 16 in a series

While I am a fairly experienced cook, this book, despite its simple name, was a bit intimidating. Yes, it is truly a book devoted to Toast and Jam, but this is toast and bread unlike you have probably made in your home before.

I would classify this as a cookbook for advanced users — someone looking to challenge themselves and their skills. You’ll learn a great deal about baking by weight, bread made with tahini and sourdough starter and seeds of all description and jams made with melons and sage and sumac. This is certainly not your average, Joy of Cooking, cookbook for beginners.

Still, there is something to be said for taking on a challenge, even if you fail on occasion. If you learn from your mistakes you are sure to improve your baking skills and improve your life, too.

With that in mind, check out Toast and Jam and give it a try.

From Amazon.com…

Bread and butter, toast and jam, scones and clotted cream—baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award–winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast. Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack. Wow brunch guests with a spread of Sourdough Whole-Grain Bagels, Lemony Herb Chèvre, and Beet-Cured Gravlax. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Previously in (Re)Reading:

Categories: Baking, Books, Bread, Cooking, Food Tags:

21 KitchenAid Mixer | Douglas E. Welch Gift Guide 2017

December 6th, 2017 Comments off

Dew gift guide 2017 header

See all the 2017 Gift Guide Entries


21 KitchenAid Mixer | Douglas E. Welch Gift Guide 2017

Kitchenaid largeKitchenaid small

While these expensive mixers aren’t necessarily an impulse buy, if you have a dedicated home baker in your life this just might be the best present ever! I have both of these mixers and both are currently installed on my counter turning out the 80 dozen or so cookies I make each year for your annual cookie party. I’ve also used them for bread, cakes, ice cream (with optional attachment) and much more. It is rare I use a hand mixer anymore as these beast do the job much better and much more quickly.

…and they come in a bunch of cool coolers, too! (SMILE) — Douglas


 

* A portion of each sale from Amazon.com directly supports our blogs

Categories: Baking, Bread, Cooking, Food, Gift Guide, Home, Products Tags:

29 Egg Recipes for Much More Than Breakfast via Food52

July 18th, 2017 Comments off
“The Incredible, Edible Egg” — as the old advertisement used to say. I found several different recipes I want to try from this article. My favorites include Shakshuka Focaccia, Bacon & Egg Ramen. Savory Ris-Oat-to with Poached Egg by Ali Conklin, and Sheet Pan Eggs by Ali Slagle. To be honest, I’m still reading my way through all the recipes and I might find even more I like. — Douglas
 
 

In culinary school my cooking instructors touted the importance of eggs: The traditional chef’s toque is rumored to have 100 folds, one fold to represent the hundred ways to prepare an egg. We’d be forewarned that sometimes the skills test given during line cook interviews would simply be to cook an egg.

Regardless of technique and form, it’s undeniable that eggs are an indispensable ingredient, well suited for any time of the day. Here are 29 of our favorite ways to use them:

Read 29 Egg Recipes for Much More Than Breakfast via Food52



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!


An interesting link found among my daily reading

A Trusty Trick for Cooking Without a Recipe (& Anxiety) via Food52

May 17th, 2017 Comments off
I’m always looking for tips, tricks and rules of thumb for cooking and this article contains some great info. Learn how the fat you choose affects the taste and style of your dishes and more. — Douglas
 
Say you are making a beautiful carbonara. You’ve got the bacon crisping, the Parmesan shredded and at the ready, the pasta water simmering away, and—oh no. You used up all the olive oil making Maialino’s dreamy Olive Oil Cake! And all you’ve got on hand is… coconut oil. Drat. That won’t work!

Sure, it’ll fill the oily void, but the flavors of the dish will be all off. You might run out to buy more olive oil, or you might think of this instead as an opportunity for culinary experimentation. Up to you. Either way, it’s easy enough to tell that coconut oil isn’t exactly what the dish is calling for—and it’s certainly not what a nonna would reach for. At the same time, butter would be unusual in a stir-fry, and sesame oil very peculiar in a sauce for sole meunière.
 
Book mentioned in this article
 

An interesting link found among my daily reading

Noted: Here’s how to replace oil with applesauce and still make a delicious snack

March 26th, 2017 Comments off

I use applesauce to replace oil in almost every recipe I use including cakes, pancakes and quick breads. My cookies still require butter, but nearly everything else gets applesauce. It might be worth trying in your own recipes to see how it works. It has been very successful for me. — Douglas

Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs by Julia Turshen [Book]

March 13th, 2017 Comments off

Small Victories
Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs
Julia Turshen

When reading a cookbook I don’t tend to make grand proclamations that this book is good and that book is bad. Cookbooks are all about what you take away from the book and one person’s favorite is another’s failure. For me, my like or dislike of a cookbook directly relates to how well it works for me. Does its message resonate? Are the recipes actually something I would consider making? Can I put my new found knowledge to immediate use? With those criteria in mind, Small Victories certainly worked for me on a variety of levels.

First, even though I am a bit of a fussy eater, I found many recipes I want to try out as soon as possible. Each recipe is well described and also includes several variations you might want to try. Turshen includes old standards like her take on biscuits (Everything Biscuits), roast chicken (Roast Chicken with Fennel, Rosemary + Lemon) and desserts (Berry + Buttermilk Cobbler) while also exploring further afield with Roasted Salmon with Maple + Soy, Jennie’s Chicken Pelau, and Crisply Hominy + Cheddar Fritters.

In Small Victories, you’ll find sections dedicated to Breakfast, Soups + Salads, Vegetables, (maybe even a few that I would eat) (LAUGH), Grains, Beans + Pasta, Meat + Poultry, Shellfish + Fish, Desserts, A Few Drinks + Some Things To Keep On Hand and Seven Lists — which gives some great ideas on small bites to serve with drinks, 7 Things To Do With Pizza Dough, Leftover Roast Chicken and more.

Another reason I found Small Victories so enjoyable are the excellent stories attached to each recipe. Even when I wasn’t particularly interested in a recipe, I still made a point of reading each of these descriptions almost like I would read a regular book. These descriptions also contain the “Small Victories” which are the namesake of the book. These are small tips and hints are a great addition to the cookbook and provide yet another level of value.

As Turshen writes, “Think of small victories as the corners of the puzzle, the pieces that help us become inspired, relax cooks who know how to fill in the rest.

I found my copy of Small Victories at my local library and you might find it there, too. It’s always a great place to start when looking for new books in your life. However you get your hands on Small Victories, I highly recommend you do. I think you’ll find some interesting recipes, tips and maybe even the next step in your cooking adventures.

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out! 

Noted: No-Knead Maple Challah, made with home-made maple syrup!

March 12th, 2017 Comments off
I love bread waaaaay to much…and maple syrup even more, so this recipe seems a perfect fit. I don’t have the wherewithal to make my own maple syrup (or the trees) but I am sure this is just a good with maple syrup from the store. — Douglas
 

Categories: Bread, Cooking, Food, Recipe, Shared Items Tags: , ,

On YouTube: How To Make Bread | Jamie Oliver – AD

March 5th, 2017 Comments off

New Cookbook: The Short Stack Cookbook

February 14th, 2017 Comments off

The Short Stack Cookbook: Ingredients That Speak Volumes

Another new cookbook I came across in my reading. I was able to quickly and easy download the cookbook as an ebook from my local library — and perhaps you can, too. Don’t forget this excellent source for new books of all sorts.

The Short Stack Cookbook is an interesting complication — selecting 18 “essential ingredients” and then finding some of the best food writers available today to select their best and favorite recipes for that ingredient.

I found a few recipes to check out here in my own kitchen and most of the ingredients were something that I would normally cook and eat — being a bit fussy about my food choices. Brussel sprouts and squash aren’t going to show up on my table unless I am making them for family or guests, but there are plenty of other ingredients to choose from including lemon, apples, cheddar, honey, rice, tomatoes and more.

A few of the recipes I found interesting include:

  • Cheddar Obatzda (Beer Cheese)
  • Cheddar-Walnut Shortbread
  • Lemon-Cornmeal Poundcake
  • Lemony Ricotta Pancakes
  • Smoked Mozzarella & Sage in Sourdough Carrozza
  • Pappardelle wth Bacon & Root Vegetable Ragu
  • and many more!

From Amazon.com…

The first cookbook from Short Stack Editions, an artful collection of 150 new and original recipes organized by ingredient from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors.

The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites.

Categories: Baking, Books, Bread, Cooking, Drinks, Food, Recipe Tags:

New Cookbook Cafe Cookbook: Recipes in Rotation by Douglas E. Welch

March 16th, 2013 Comments off

Rnr cookbook final

My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.

You can download the Cookbook Cafe iPad app from the iTunes App Store  and then “buy” the cookbook from within the app or access the cookbook directly from the Bakespace.com web site.

Recipes in Rotation are the recipes we use most frequently here at our house. These recipes are in a special notebook that is always close at hand. While we often try to add new food to our family rotation (See the New Food series, also here on My Word), these are the standards we return to again and again.

Recipes in Rotation joins my previous 2 cookbooks for Cookbook Cafe:

Making cookies Sharing christmas with friends

I’m Making Cookies | Sharing Christmas with Friends

Google+