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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Category Archives: Bread
Paczki Day
Also posted in Article, Desserts, Ethnic Cuisine, Food Adventure, Food Culture, Video Tagged CBS, Chicago, paczki, Polish, Steve Dolinsky, video Leave a comment
Christmas Yorkshire Pudding
Freshly made popovers. Photo by Donna Turner Ruhlman
Also posted in baking, Beef, Books, Food Writing, From Scratch, Guest Post, Holiday, Memories, Recipes Tagged canada, Cooks Korner, Marlene Newell, recipe, roasts, Yorkshire Pudding 19 Comments
Winter Treats
Also posted in Appetizers, Article, baking, beverages, Desserts, Recipes Tagged A to Z, Guardian UK, holiday, recipes, traditions, winter foods Leave a comment
Brioche Revisited
Freshly sliced brioche. Photo by Donna
Also posted in Books, Bread App, Breakfast, From Scratch, Recipes Tagged bread baking, brioche, Martha Stewart, New York City, recipe, twenty Comments closed
Gluten-Free Brioche
I accidentally upgraded my wordpress account and it wreaked havoc. Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. As with her gluten-free fried chicken, enough people have asked about it that I'm reposting it again. I've really only recently become aware of what a rotten disease celiac is, especially for people who love to cook, and to eat, and to write about it. This post with Carol Blymire (alineaathome.com) describes the situation, um, vividly (the post also has glutenfreegirl's awesome pizza dough recipe). It's also impressed on me how important it is for chefs to understand celiac disease and gluten-free cooking. Stephanie Stiavetti, a social media consultant and reluctant techie ...
Also posted in baking, Gluten-free, Guest Post, Recipes Tagged bread, brioche, gluten-free bread recipes, how to make brioche, recipe, Stephanie Stiavetti, wasabimon Comments closed
Update: Bouchon Bakery Cookbook
I've spent nearly a week in the Napa Valley working on the Bouchon Bakery Cookbook. This will be the fifth book in a series led by Thomas Keller that began with The French Laundry Cookbook which is one of the best chef-restaurant cookbooks ever (do we need full dislosure here?). Forget the words I write—these books are truly fine and costly productions, and I think it's important for people to know what goes into books of this magnitude, because so often people don't know. A team of people, from the many at Artisan, an imprint of Workman Publishing, who make beautiful books, to the commis at the restaurants who scale out the mise en place for the recipes for the chefs, and all those in between, including myself. In 1997, I flew out here to have dinner at the French Laundry and meet Chef Keller, ...
Also posted in baking, Books, chefs, Desserts, Notes, Pastry, Restaurants, Technique Tagged bouchon bakery, bouchon photographs, cookbook, Matthew McDonald, Sebastien Rouxel, thomas keller Comments closed
What makes a great cooking app?
We've just released the Bread Baking App for iPhone/Pod/Touch
Also posted in baking, Bread App, Kitchen Technology, Ratios, Recipes, Technique Tagged apple, bread baking basics, droid, iPhone bread app, itouch bread app, ratio, sideways.com, Will Turnage Comments closed
Veal Stock and Guinness Bread
Guiness Stout-Veal Stock Bread/Photo by Donna Turner Ruhlman
Also posted in baking, Challenege, Guest Post, Recipes, stock Tagged bread baking, bread recipes, Marc Barringer, Toast, utilization, veal stock and guinness baguette, veal stock contest, veal stock contest winners Comments closed
Eggs Benedict From Scratch
Eggs Benedict: a great way to start the morning after. Photo by Donna Turner Ruhlman
Also posted in Breakfast, Brines, Challenege, Charcutepalooza, Charcuterie, From Scratch, Recipes, sauce Tagged canadian bacon, complete eggs benedict recipe, english muffin recipe, english muffins, from scratch challenge, Hollandaise sauce, how to make eggs benedict from scratch, poached egg, ruhlman makes eggs benedict from scratch Comments closed
No-Knead Bread: A Convert’s Story
No-Knead Bread, with serrated knife, banneton, salted butter
Also posted in Recipes Tagged Artisan Bread in Five Minutes a Day, artisanbreadinfive.com, jeffery steingarten, jim lahey, no knead bread, no knead bread recipe Comments closed
