As I’ve been working on the chapter on bread in my planned forthcoming cookbook (when it will come forth is very much an open question), I got inspired to make a bread-machine loaf, something I don’t usually do. My breadmaking usually falls into much more controllable territory–rolls, pizza dough, breadsticks, and overnight bread baked as a round. I don’t have to worry about whether or not rolls are going to cave in, as they are baked outside of the machine. I can eyeball how far they’ve risen and adjust accordingly. But a big loaf is inherently much more unstable, and you can’t tweak the machine’s cycle after it has started. Here it is, though. I was reminded of a passage from Louisa May Alcott’s Eight Cousins, in which the orphan Rose is raised by her Uncle Alec. She takes housekeeping lessons from one of her aunts as a part of her education, and here’s how her baking lessons come out:
Home Cooking
Make the Effort to Serve Real Food
I have a number of posts in mind—a great new muffin recipe, some more anti-fad-diet rants—but for today here are some ideas for you to ponder as you head into the rest of the summer with all of its get-togethers. I’m sure there are cookouts and weddings yet to come, family visits and maybe even block parties. (Jim and I are pondering that last one.) There’s always the temptation to simply check off boxes for the menu. We have potato salad from Costco—check. We have fried chicken from King Soopers—check. We have a cake from King Soopers or Costco
Easter Dinner Post-Mortem
I hope all of you had a blessed Easter Sunday, with time to reflect on the day’s spiritual significance and a chance to connect with friends and family. We had a great gathering at around 5:30, and there was one super-duper hit and some kind of misses. I’m writing this in the hope that you’ll try out the hit and be warned about the others. I was especially disappointed with the cake, as I don’t make desserts very often and had been looking forward to this one for weeks.
Easter Dinner for Fifteen
Sunday is Easter, and we’re having about 15 people over for an early dinner around 5:00. I asked if I could do the meat, potatoes and dessert. And rolls, of course—that goes without saying. Yes, I’m making dessert, a very special carrot cake with a custard-based cream-cheese frosting from the great Stella Parks over at Serious Eats. Remember, sweets are treats. They are for special occasions, and I’m dying to make her cake for our company dinner. (Stella’s recipe for whole-wheat bread was kind of a disaster and I don’t know why, but I’m
Syrups and Concentrates You Can Use In Your Cooking–and a Great Salmon Recipe
These aren’t sugar-free, to be clear. Not at all. But they pack a flavor punch, thus making a little go a long way.
First off, the item in the picture: cider syrup. Don’t buy this stuff, for heaven’s sake! It’s ridiculously expensive, costing anywhere from around $12 to $24 for a pint. Honestly! You can make your own instead, paying $4.99 for a gallon of cider that will yield that same amount. Just be sure that during cider season you buy a couple of
A Festive Dinner to Keep in Your Back Pocket
We always have a special dinner around December 30 to celebrate my sister-in-law’s birthday, and for a number of years I made my special double-the-meat double-the-cheese lasagna with cheesecake for dessert. Then I moved over to prime rib. This year, due to my being so impressed with the beef tenderloin served at our church’s Christmas dinner, I switched to that. I have to say that I’ll almost certainly never go back to prime rib. The tenderloin is cheaper (around $11.99/pound at