Adventures in cooking and baking.
Pissaladière is a classic onion and anchovy flatbread from the Provence region of France. The flatbread is a little thicker than Neapolitan pizza, and is often shaped into a large rectangle before baking.
The flavor contrast among the sweet almost caramelized onions and savory umami of the anchovies and olives created multi-dimensional deliciousness.
Hurricane Popcorn was first sold from a pushcart from the Windward Mall in Kaneohe, O'ahu, Hawaii. It was so popular, that the creator started The Hawaiian Hurricane Company and sells the very popular snack throughout the Islands in theaters, event venues, and stores.
This whole wheat carrot bread is a great way to incorporate leftover carrots into a beautiful sandwich-style loaf of bread.
This whole wheat carrot bread is easy to make and the master recipe is a great template to use any leftover veggies, carrots or otherwise to bake a loaf of bread. You could substitute butternut squash, sweet potatoes, beets, or even pureed kale or spinach.
Check out this amazing Cinnamon Nut Roll Coffee Cake. While it is called a coffee cake, it really is a brioche bread, with all of the richness of eggs and lots and lots of butter.
And, it's "no knead!" The dough is stirred the night before and left in the refrigerator overnight. It is kind of a sticky mess when you first put it together, but it comes together during the cold fermentation. It also seems like not enough dough at all for a bread the size of an angel food cake. Well... it is... surprisingly enough.
This grilled provolone with turkey, prosciutto, spinach, and pickled jalapeño sandwich (with crusty no-knead bread) will take your grilled cheese game to all new heights.
For me, grilled cheese is the ultimate comfort food. With crispy grilled bread filled with warm melty cheese, it's the answer to your need for something crispy, soft, warm, melty, and crunchy all in one sandwich.
This stir-fried ginger tomato beef is one of my favorite wok dishes.
This recipe, from Grace Young's book, Stir Frying to the Sky's Edge, is the author's take on a dish her mother used to prepare for Grace and her brother to get them to eat more rice.
This fluffy focaccia with garlic oil and herbes de Provence is crispy and airy, and just the right size for serving four to six for dinner.
This focaccia has a super soft interior with a thin and crispy crust. It takes very little effort make. There's no kneading required... just four stretch and folds every 15 minutes to develop the dough. It rises beautifully and is simple to shape.