I started baking bread with storebought baker's yeast more than 40 years ago. Over the last year, my leavening has changed to sourdough. After all, wild yeasts and sourdoughs raised breads for humans for thousands of years before baker's yeast was introduced in the 1800's. The … [Read more...]
Baked Fish With Potatoes, Peppers and Olives
Recipe adapted from Florence Fabricant, New York Times. Makes about 6 servings. This beautiful and amazingly delicious dish, cooked with our sentimental favorite bluefish, was our Valentine's Dinner in 2019. We've increased the amount of marinade and potatoes and turned up the … [Read more...]
Sourdough Turkey Stuffing Bread
The great American baker Peter Reinhart's first book about bread was Brother Juniper’s Bread Book. His recipe for Wild Rice and Onion Bread, which we've baked using yeast for almost 20 years, was the inspiration for this sourdough bread. As Peter Reinhart suggested, it makes … [Read more...]
Sourdough 15-Grain Seed Bread
Adapted from the Multigrain Bread recipe in Cook’s Illustrated, March-April 2006 and from Roasted Three-Seed Bread in Brother Juniper’s Bread Book (1991). A very satisfying bread. The first time I made the yeast version of this bread in 2006 on the … [Read more...]
Queso Fundido
Adapted from from Mark Bittman's recipe, a quick queso that is addictive and so satisfying. 2 tablespoons olive oil8 ounces cremini mushrooms, sliced2 garlic cloves, peeled and mincedSalt and pepper8 ounces Monterey Jack, Oaxaca, or mozzarella cheese, grated4 ounces … [Read more...]
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