Michael's-whole-grain-bread

I was thrilled by Kim Severson’s piece on the gluten-free trend because it points a light, yet again, on … but god, aren’t there enough klieg lights on American’s stupidity, gullibility, and laziness already? And yet even Severson herself quotes a chef, thereby giving the piece its own kind of reporter’s credibility, saying that the gluten-free fad is here to stay. This, despite noting that only 1% of the population is actually badly affected by gluten, and that there is scant evidence that there’s anything wrong with this wonderful protein combination. A grocer I know said he didn’t know if it was a good or a bad thing, the gluten-free fad, but he was loving the hell out of it. If Americans’ lack of self-awareness, or even awareness generally, weren’t already on painful display almost everywhere, Read On »

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Taking a bit of a break with Ma in West Palm—Goodbye, Cleveland grays!—but wanted to keep up the culinary inspiration via Donna’s photos. Here a basic bread ratio of 5 parts flour to 3 parts water can be turned into pizza dough, flat bread, or even a braided loaf with kosher salt My Bread Baking App has more info or watch this video. Or have a look at these past bread posts: pretzels, multigrain bread, no knead bread, and challah.     What is The Book of Schmaltz? Find out on Vimeo; then win a copy of the app from Edamam’s giveaway on Pinterest.   © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.  

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Tomorrow night at Playhouse Square, I’ll be hosting Ina Garten, aka the Barefoot Contessa, the brain and heart behind what has become an adored brand. And such is the subject of our talk, business and brands, as well as food and cooking. She, like me, is something of an accident—that is, Garten never set out to do what she is doing. She knew by age thirty that she didn’t want to be entombed as a policy wonk in D.C., so she put a low-bid offer on a prepared foods store in the Hamptons and got it. It had a felicitous name, which she kept, and with absolutely no training, she built it into a solid business, eventually branching out into catering. In 1996, after 18 years, she was ready to move on. More or less as Read On »

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Fat on bread. Talk about felicitous but little-thought-about pairings. While writing Schmaltz, I of course tasted schmaltz on rye, with a little kosher salt, and it’s so good. Now this really is better than butter. (Donna would want to underscore yet again the power of backlighting. This was shot in late afternoon sunlight.) Back to cold Cleveland tomorrow. Now need to make lobster stock from yesterday’s crustacean extravaganza. Twenty-five lobsters à la minute is no easy task, so thanks to all the sailors who lent a hand, especially Russ, whom I sprayed repeatedly with lobster juice as we cracked fifty claws. His favorite shirt no less. Other links you may like: My post on how to make a classic rye bread. A guest post on how to make bagels from scratch. Lobster facts! Learn more Read On »

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  I’m giving my site over today to my friend Stephanie Stiavetti, who writes The Culinary Life blog, and whose first book, Melt, will be published next year by Little, Brown. Here she focuses on cinnamon at a time of the year when the smell of cinnamon announces the celebratory nature of the month and soothes stress. It’s true, the smell of cinnamon bread baking makes for a better mood around the house. A note about yeast and temperatures—many novice bakers get in a fluff about it. Fresh? Active dry? Instant dry? What’s it all mean? I’m not going to go into it because it’s boring—use dry, it doesn’t matter what kind (I recommend Red Star or SAF, same company). You don’t need to be obsessive about the temperature of the liquid. This recipe will Read On »

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