i just make food and write about it every once in a while
Recent posts:
Crusty Italian Bread
As far as plain-Jane “Italian” bread goes, this is it. This loaf promises a bakery-style loaf and delivers. I really like that the Italian loaves in this book make sure to include a biga. (I discussed biga in the Ciabatta page briefly.) Biga adds flavor and I really like a loaf that requires a little…
The Easiest Pizza You’ll Ever Make
About a half hour before I had a couple friends over, I decided that pizza might be good to have a little later in the evening. And rather than go for my usual pizza dough (Cookie + Kate Whole Wheat Pizza Dough, where I always use All-Purpose flour rather than whole wheat), I decided that…
Pane Bianco
Stunning and shockingly simple. I made this loaf for a friend’s birthday party. I managed to make it while working. The loaf is an enriched white bread filled with all sorts of goodness. The rise times were long enough that I managed to time the filling portion over my lunch break. This is kind of…
Blueberry Scones
I feel a bit bad posting this one during the middle of August, after most of blueberry season is long-gone. Alas, I struggled with what to say about this one. It is so straightforward and delicious. As long as you follow the instructions, you can’t go wrong at all. Turns out I made this recipe…
Peach Nutmeg Scones
I had made the recipe found in the King Arthur Baking Conpanion previously. However, I was in a time crunch and completely forgot to add the butter at the right time. I tried to grate the butter in and make do but the scones failed spectacularly. In fact they never really rose and turned into…
Blushing Peach Pie
I have a great significant other. The recipe for this Blushing Peach Pie calls for a raspberry syrup. Knowing full well that I would have to deal with all the peaches and making and unfamiliar pasty, I was just going to buy it at the store — a valid option according to the Baker’s Companion.…
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