Wednesday, December 26, 2012
Tuesday, December 25, 2012
Wednesday, December 19, 2012
Sunday, December 16, 2012
Trial and Error (Stone Milled Red Barley Rolls)
Even more surprising is when something I fully expect to work doesn't or when something turns out really interesting that I am sure is bound to fail. Witness these bread rolls. They were made for a film demo this past week, from hand ground whole red barley, sourdough starter and a touch of salt. I just left them in a springform pan overnight and baked them the next day. They are dense, but have an unbelievable flavor, sour and sweet and crumbly rather than chewy. With butter they will be amazing. I think they got wind that I was about to chuck them in the trash. Look at the expression on their faces. Bizarre, isn't it?
Posted by Ken Albala at 12:49 PM 1 comment:
Wednesday, December 12, 2012
Gourmand World Cookbook Awards
Apparently my Three World Cuisines: Italian, Mexican, Chinese won a nice award. Here's a story in the Stockton Record.
Posted by Ken Albala at 12:02 PM 3 comments:
Sunday, December 9, 2012
And here it is after simmering for a few hours then popping in the oven to roast. It came out perfectly crunchy on the outside, sweet and fatty on the inside. You defintiely don't need to add more skin to the stuffing, as with a coteghino. Sliced nicely too. I brought it to a hoodie party last night and it was gobbled.
Posted by Ken Albala at 12:47 PM 7 comments:
Saturday, December 1, 2012
Posted by Ken Albala at 5:42 PM 7 comments:
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