Cecina (GF Tuscan Flatbread)

September 30, 2013
IMG_3833CECINA -- pronounced "chay-CHEE-na" -- is a Tuscan flatbread composed entirely of garbanzo bean flour, water, and seasonings. It's delicious. It's naturally gluten-free. And it's so easy to make you can wear a blindfold. Read more »

English Cream Scones

January 15, 2013
IMG_3834MY NAME IS KEVIN, and I’m addicted to English Cream Scones. And who can blame me? These little breads are light, moist, and buttery. They are profoundly delicious when topped with clotted cream and jam. And, as you will soon discover, they are ridiculously easy to make: Read more »

Pain de Mie in a Pullman Pan

September 22, 2012
166 - CopyI LOVE FRENCH SANDWICH BREAD, or Pain de Mie. It's my "go-to" bread for sandwiches, Melba toast, French toast, croutons, and fancy canapes. To form a perfectly-rectangular loaf, I bake the bread in a Pullman pan. Here's the recipe for this loaf of love, along with the answer to your burning question: "What's a Pullman pan?" Read more »

“American” Buttermilk Biscuits

August 22, 2012
IMG_8889I'M CALLING THESE "AMERICAN" BISCUITS, simply because there are several English and Australian cooks who visit this site. For them, a biscuit is a sweet cookie. But here in the United States, a biscuit is a savory quick-bread. Why the nomenclature problem? Ah, that is one of life's more perplexing questions. Meanwhile, here is the recipe for Buttermilk Biscuits, at least as my grandmother used to make them: Read more »

Cheese & Thyme Gougères

June 17, 2012
IMG_6984NEED A CLASSY APPETIZER for your next cocktail party? Try the savory Gougères (pr. "goo-ZHAIR") pictured up top. These are made from Choux pastry, the same easy dough used for cream puffs and eclairs. You can form a great many gougères and then freeze them, unbaked, just as I do. Then, when guests arrive, simply pop the little balls in the oven, where they will puff to perfection. I season mine with fresh thyme from the garden, and a generous amount of Gruyère cheese. The recipe: Read more »

Raised Doughnuts with Orange Cognac Glaze

May 22, 2012
IMG_6143AFTER LAST WEEK’S recipe for healthy, Vegetarian Bean Burgers, I thought it was time to have a little fun. Fun, as in "let's make doughnuts!" Fresh, homemade, so-delicious-you-could-scream doughnuts. Doughnuts you can top with frosting, cinnamon and sugar, or, for an adults-only crowd, a glaze enriched with orange cognac: Read more »

Snowshoe Naan

May 3, 2012
IMG_5707WHAT CAN YOU DO with flour, water, milk, yeast and salt? You can turn them into Naan, just as I did this week. Naan is an ancient, Central-Asian flatbread with a wonderfully-wheaty taste and a crisp but chewy texture. I like to form the dough into long "snowshoe" shapes, and serve them with dinner or as an appetizer at parties. The dough is remarkably easy to make, and forming it with wet fingers is fun-fun-fun: Read more »