Tag: Bread
French Bread (and an essential outing)
After a successful hunt for bread flour, I found this recipe in an old cookbook passed on to me by my grandmother. Here’s a comforting (and easy) recipe (and another Cookbook of the Week post).
Elephant Ears and Pomegranate Soup
Pomegranate Soup is the current selection for Cook the Books. There’s an eclectic mix of Persian, Italian, and Irish food in this book. I decided on the Persian recipe for Elephant Ears.
Banana-Mango Nut Muffins
The Language of Flowers by Vanessa Diffenbaugh is the current Cook the Books selection. There’s so much food in this novel, perhaps to help comfort one as they read this tale of survival and ultimate triumph and hope.
The Art of Escapism and a long faux sour dough process
The Art of Escapism by Mandy Lee (blogger from Lady & Pups) is my next stop on the TLC Book Tour. Her recipes are inventive and her sense of humor is outrageously funny and pained at the same time. Keep on for a prolonged bread recipe that is worth it.
Guest Post: Bierox and “Take it away, mom!”
Welcome to the first guest post at EE! Join my mother today as she shares an old authentic German recipe and a family favorite.
Portuguese Honey Bread for IHCC’s Bread Basket
Bread is the theme of this week’s I Heart Cooking Clubs. I perused through Gourmet Today to find the perfect holiday recipe: Portuguese Honey Bread. It’s full of holiday spice, cranberries and citron.
Pumpkin Apple Bread for IHCC
Another great Ruth Reichl recipe from her Gourmet days for I Heart Cooking Clubs.
Sourdough Pizza Crust with Local Toppings
My sourdough is still ALIVE! And, it makes a pretty killer pizza dough. Join me for this round of Cook the Books Club and Sourdough by Robin Sloan.
Libum (Roman Honey Cakes)
Feast of Sorrow: A Novel of Ancient Rome by Crystal King is the December/January selection for Cook the Books. I was inspired to make a simple honey cake that was used as a sacrifice to the Roman gods.
King Cake (on the lighter side)
Here’s a lighter (and easier) King Cake. The dough is made with coconut oil and almond milk. The filling is the highlight of this delicious cake to celebrate Mardi Gras.