Category Archives: Bread

Lean or rich doughs that are baked, steamed, or griddled. Applications including sandwiches, puddings, croutons, crumbs, or just a simple slice.

Onion Tart

By Emilia | Published: March 26, 2012

Learn how to make a delicious onion tart. It is so easy and so tasty, via NYT.

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Paczki Day

By Emilia | Published: February 20, 2012

Video: Discover in your city where you can get a delicious Polish doughnut filled with various jams and jellies, via ABC Chicago.

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Christmas Yorkshire Pudding

By Michael Ruhlman | Published: December 19, 2011

Freshly made popovers. Photo by Donna Turner Ruhlman

Marlene Newell, who runs an excellent cooking forum called CooksKorner tested all the recipes for Ratio and Twenty. She's a friend and excellent cook. One of her passions is Yorkshire pudding, in effect, a savory popover, which is how she bakes them (as above). I, too, make roast beef for Christmans dinner and Yorkshire pudding. I believe it's critical to cook it in beef fat, for flavor, so I buy and render suet for this purpose. I've also poured the batter straight into the roasting pan which works great so long as there are no burnt bits (the pudding ripples and puffs like crazy; I then cut it to serve). I imagine the roasting pan method was how it would have originated, the batter cooking in ...

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Winter Treats

By Emilia | Published: December 5, 2011

Find out more about winter food classics starting from A to Z, via Guardian UK.

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Brioche Revisited

By Emilia | Published: November 8, 2011

 

brioche

Freshly sliced brioche. Photo by Donna

Michael has been traveling all around the United States promoting his new book Ruhlman's Twenty.  Yesterday he had a long day in New York City where he appeared on the Martha Stewart Show.  Michael sends his apologies, as he is nursing a wicked hangover.  He returns to Cleveland today and will be appearing at the Fabulous Food Show this weekend.  Please enjoy this favorite post of mine on how to Make Brioche.  This post reminds you to begin preparing for the holiday season, which is quickly approaching. Original Post Date: November 30, 2010 December is the month for making brioche at home. It's the great holiday bread.  Though calling it bread doesn't do it justice.  Good brioche is like a cross between bread and cake.  Hell, it's really ...

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