Just Baking

This was going to be a post about one thing: shaping a fendu loaf. Then I ended up having to improvise a little with the dough formula, so it will be about that, too.
First, the fendu: I’ve been getting a little bored with basic batards lately, so I thought I’d do something just a bit […]

I’m constantly acquiring new cookbooks.  It’s become a bit of an obsession really.  I know I’ll never be able to make even a fraction of the recipes, but I still like to look at and buy new books.  I justify this because I read cookbooks cover to cover like other people read novels.  And how […]

Triticale is a man-made crop bred from wheat and rye. Since the late 1800’s breeders have been trying to create a crossbreed from rye and wheat, hoping to capture the best qualities of both. From rye triticale derives hardiness and a higher lysine content while wheat gives it a higher grain quality and […]

Bob’s Red Mill Natural Foods makes a wide variety of flours and whole grain products. By many, I mean over 400. At their Whole Grain Food store in Milwaukie, Oregon, they offer a variety of classes.
September has classes on gluten free savory dishes and breads from Carol Fenster, Ph.D. She […]

Today’s video lesson comes to us from Dyann at Dyann Bakes, a vlog dedicated to baking tips. Dyann’s site gives the recipe for both doughs, which are for shortbread cookies. Making checkerboards (as well as pinwheels, cookie wheels, or marbled cookies) is a cool way to take your cookie presentation to the next […]

I had a craving for brownies the other day and remembered this tried-and-true recipe from Giada De Laurentiis.  Taking a page, ahem, from the queen of semi-homemade, Sandra Lee, the base of Giada’s recipe uses a store-bought brownie mix.  Given how rarely she does this, I’ll forgive her this one transgression … because the brownies […]

I’ve been waiting for an excuse to make this wonderful cake. I’ve had some pistachios left over from a previous baking adventure and had decided that they would be perfect in a pound cake. I’ve made this particular cake before plain and have used pecans in it as well (I love it with pecans, yum) […]

Remembering important dates has never been my forte. OCT used to tease me that his birthday is sometime between mid-November to December because that’s when he received his birthday presents and cards. Most of the time, it would be more than one month past the actual date.
After we were married, the situation improved tremendously. But […]

We all have them…those recipes that we sneak ingredients into. I am always trying to sneak vegetables into my kids food in one way or another. Some people like to dice up vegetables and put them in their pasta sauce, hoping the picky eater in the family won’t notice. Others use jarred baby food and […]

Soufle Kounoupithiou is a great authentic Greek side dish. Pronounced soo-FLAY koo-noo-peeth-YOU, it is a three cheese cauliflower side dish. The cauliflower can be substituted or accompanied with broccoli as well.

3 1/3 pounds of cauliflower
4 cups of whole milk
1 teaspoons of salt
1/2 teaspoon of pepper
1/4 - 1/2 teaspoon of ground nutmeg
4-5 tablespoons of cornstarch
2 eggs
1/4 […]