tag:blogger.com,1999:blog-49335954603755984682024-03-05T11:58:47.941-08:00Table BreadWhose bread I eat: his song I sing.
–German ProverbTablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-4933595460375598468.post-77232958111214356012008-10-29T12:48:00.000-07:002008-10-29T13:03:19.430-07:00Daring Bakers Challenge - Pizza! Pizza!<strong><span style="font-weight: normal;">Wow, it's hard to believe that it's almost been a year since I started this blog. I know that a lot of other bloggers usually celebrate this landmark day of continuous existence on the net through a party or some form of give away. Well, I have to say that I enter into this historic time period a bit nostalgic. </span> <span style="font-weight: normal;"> One year ago huh? One year ago...</span> <span style="font-weight: normal;"> One year ago I was discovering home made bread. The wonderful chore of preparing the dough and clearing my day to proof it. A decent loaf usually requires a 4 - 6 hour dedicated time frame to full maturity so there better not be much else going on. Then my good friend over at<a href="http://2ciaos.blogspot.com/"> 2Ciaos </a>told me about blogging. I remember being skeptical (something I have a natural talent for) because I always figured that blogging was for teenagers or celebrity followers. Then I got bit by the bug...the blogging bug. I found other people who were equally in love with bread and food in general. I started blogging, at first for the numbers. I was addicted to checking my stats about a gazillion times a day. Then I got addicted to this wonderful blog group: <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers</a>. Then it happened, my dream job came true. I finally got a position overseas as a network technician in Italy. Then my time went WAY out the window. My family and I are of course having the time of our life but blogging has definitely taken a back burner to everything. Sad I know. I love baking. I love bread. I would love to have more time...</span> <span style="font-weight: normal;"> In case you are one of my dedicated blogging buddies and you are wondering if I've taken the big high dive off of a bridge somewhere fear not. Currently, I am taking a full load of college work (Business Administration Major) and working 60 hours/week. Oh, did I mention I have kids? I believe it was the infamous Beastie Boys who coined the phrase "No sleep till Brooklyn". My daily schedule has me up at 4:00 am to do homework until 6:00 am and then off to work. I usually get home around 6:30pm to play with the kids and eat dinner. Tiring but fun. I had set the table as a pizza decorating all you can eat buffet!!</span> <span style="font-weight: normal;"> So I told you all of that to prove to you that you can still have fun and bake (even if it's just once a month) and to make that baking a family night of shear bliss! This months Daring Bakers challenge was to make homemade pizza. How qualified can one person be?!? I enjoyed this recipe as I pretty much enjoy anything that Peter Reinhart does and of course I highly suggest you try this at home!</span> <span style="font-weight: normal;"> This month's challenge is brought to you by <a href="http://www.rosas-yummy-yums.blogspot.com/">Rosa's Yummy Yums</a>. Be sure to check out her wonderful blog as well as the fabulous other Daring Bakers over at the Daring Bakers blogroll!</span><br /><br /></strong><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMBLLCeICIsKBVzTZXughqdg6XDz_nR_n_XO8jhJW84nCifZR4D6033JpLhcKKXvkajGhCIH2oWHEYR0FlODPWNXdbgikMqTEYAMvsDN9qic6jXtLIFhsMibGJLHfOZJL-t7u16zBdiUH/s1600-h/abby's-pizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMBLLCeICIsKBVzTZXughqdg6XDz_nR_n_XO8jhJW84nCifZR4D6033JpLhcKKXvkajGhCIH2oWHEYR0FlODPWNXdbgikMqTEYAMvsDN9qic6jXtLIFhsMibGJLHfOZJL-t7u16zBdiUH/s320/abby's-pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5262668577631024722" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvEr8Pn1XJ01S-ixc8JNRtzmiTPbwMM2aI8lq-m-IRGZN4e0FGY3k0GY2qnsoUNupUOFuE4wD3O1KiTMxbDuVVP7v_FHtJHF7Me2eaueC6SeOcTUfuAamwq1lr_ECZ5Wc_C_GLTwZn1Eq/s1600-h/Gwen's-Pizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvEr8Pn1XJ01S-ixc8JNRtzmiTPbwMM2aI8lq-m-IRGZN4e0FGY3k0GY2qnsoUNupUOFuE4wD3O1KiTMxbDuVVP7v_FHtJHF7Me2eaueC6SeOcTUfuAamwq1lr_ECZ5Wc_C_GLTwZn1Eq/s320/Gwen's-Pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5262667905100553186" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5pULLfba8P3mkd8UTifWu_BLnFh0CxZuHYJsO1fQ_7PhXOQyK-ysn2idcFFg80LaDpgIBm4tDvMhG1DFYv-UpsoYsx4ivpsu7JeZeknaZrdQ6xPVFfp0wWhYPxrVxJRkltr9UN8grD7T/s1600-h/IMG_2114.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5pULLfba8P3mkd8UTifWu_BLnFh0CxZuHYJsO1fQ_7PhXOQyK-ysn2idcFFg80LaDpgIBm4tDvMhG1DFYv-UpsoYsx4ivpsu7JeZeknaZrdQ6xPVFfp0wWhYPxrVxJRkltr9UN8grD7T/s320/IMG_2114.jpg" alt="" id="BLOGGER_PHOTO_ID_5262667901138460850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGa9iLrFJGMlgOG1CPPY0ux7vDDKABFWczDSHyGXh-Y24YgOkXO4r6zRWYIw7oj-nBACc1HMTl-AMybhZu7P3wVgUjXlz9PCWbFJaaSiWFBvVNCpDfUCDMjKRa6HM0OMlr0smrmxfnlHO/s1600-h/sambuca.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGa9iLrFJGMlgOG1CPPY0ux7vDDKABFWczDSHyGXh-Y24YgOkXO4r6zRWYIw7oj-nBACc1HMTl-AMybhZu7P3wVgUjXlz9PCWbFJaaSiWFBvVNCpDfUCDMjKRa6HM0OMlr0smrmxfnlHO/s320/sambuca.jpg" alt="" id="BLOGGER_PHOTO_ID_5262667895031132130" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qMcGPIgLc3GM09AdHQxNbWRJCRuLLHZAxYKoaOcpnXG75U-lRLU94iK6w6qXj7I6kjVMGfbA6qk55xD1cAhogxQft9mEgLc_pTm_OG7B7Ubs8DRzAbssjw_v7z4AuVEfdsDIjDX1PApi/s1600-h/IMG_2124.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qMcGPIgLc3GM09AdHQxNbWRJCRuLLHZAxYKoaOcpnXG75U-lRLU94iK6w6qXj7I6kjVMGfbA6qk55xD1cAhogxQft9mEgLc_pTm_OG7B7Ubs8DRzAbssjw_v7z4AuVEfdsDIjDX1PApi/s320/IMG_2124.jpg" alt="" id="BLOGGER_PHOTO_ID_5262667895679954802" border="0" /></a><br /><br /><strong>~ BASIC PIZZA DOUGH ~</strong><br />Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.<br /><br />Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).<br /><br /><strong>Ingredients</strong>:<br />4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - <strong>FOR GF</strong>: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum<br />1 3/4 Tsp Salt<br />1 Tsp Instant yeast - <strong>FOR GF</strong> use 2 tsp<br />1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)<br />1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)<br />1 Tb sugar - FOR GF use agave syrup<br />Semolina/durum flour or cornmeal for dusting<br /><br /><span style="color: rgb(255, 0, 0);">DAY ONE</span><br /><br /><strong>Method</strong>:<br />1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).<br /><br />2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.<br /><br />NOTE: <em>If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.<br />The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.</em><br /><br />Or<br /><br />2. <strong>FOR GF</strong>: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.<br /><br />3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.<br /><br />4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).<br /><br />NOTE: <em>To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.</em><br /><br />5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.<br /><br />NOTE: <em>If the dough sticks to your hands, then dip your hands into the flour again.</em><br /><br />6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.<br /><br />7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.<br /><br />NOTE: <em>You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.</em><br /><br /><span style="color: rgb(255, 0, 0);">DAY TWO</span><br /><br />8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.<br /><br />Or<br /><br />8. <strong>FOR GF</strong>: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.<br /><br />9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).<br /><br />NOTE: <em>If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.</em><br /><br />10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.<br /><br />Or<br /><br />10. <strong>FOR GF</strong>: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).<br /><br />NOTE: <em>Make only one pizza at a time.<br />During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.<br />In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.<br />You can also resort to using a rolling pin, although it isn’t as effective as the toss method.</em><br /><br />11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.<br /><br />Or<br /><br />11. <strong>FOR GF</strong>: Lightly top it with sweet or savory toppings of your choice.<br /><br />12. Lightly top it with sweet or savory toppings of your choice.<br /><br />Or<br /><br />12. <strong>FOR GF</strong>: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.<br /><br />NOTE: <em>Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.</em><br /><br />13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.<br /><br />Or<br /><br />13. <strong>FOR GF</strong>: Follow the notes for this step.<br /><br />NOTE: <em>After 2 minutes baking, take a peek. For an even baking, rotate 180°.<br /><br />If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.</em><br /><br />14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.<br /><br /><b>Thanks for listening to me gab and I hope you enjoy this recipe and you will try it at home!</b>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com20tag:blogger.com,1999:blog-4933595460375598468.post-72992581178675792682008-09-28T13:22:00.001-07:002008-09-28T13:41:47.068-07:00Daring Bakers Challenge: Lavash Crackers<p>(I'm a day late on this one - so much for "auto post" and on top of all that it posts the wrong one! This is the correct version.)</p> <p>It's September and it's time for the Daring Bakers Challenge! The challenge was brought to us by Natalie from<a href="http://glutenagogo.blogspot.com/"> Gluten A Go Go</a>, and co-host Shel, of<a href="http://shellyfish.wordpress.com/"> Musings From the Fishbowl</a>. This month we have Lavash Crackers from one of my bread baking bibles The Bread Bakers Apprentice. Lavash crackers are extremely versatile and can be made savory or sweet. We were given a ton of "wiggle" room this month with more emphasis on the dip then the cracker. The lovely Mrs. Tablebread even got in on the fun and made the vegan friendly dip: Apple Butter!</p> <p>Also, for some of you long time readers. This is the month that I meant to re-earn my DB stripes. I meant to come out really punching on this one to show I was back in the game but of course life happened again. Midterms and work came barging in all month so I was only able to make one batch of these crackers (Ok, two but one didn't rise because my kitchen was too cold! SHHHH).</p> <p>I hope you enjoy this month's challenge and don't forget to stop over and see all the other amazing crackers - there are some truly artistic bakers going crazy out there! Check us out: <a href="http://www.daringbakersblogroll.blogspot.com/">Daring Bakers</a>.</p> <p>Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids...It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)... <br />The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets. <br />Makes 1 sheet pan of crackers <br />* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe) <br />* 1/2 tsp (.13 oz) salt <br />* 1/2 tsp (.055 oz) instant yeast <br />* 1 Tb (.75 oz) agave syrup or sugar <br />* 1 Tb (.5 oz) vegetable oil <br />* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature <br />* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings <br />1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed. <br />2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. </p> <p>The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.</p> <p> <br />or</p> <p> <br />3. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. <br />4. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing). <br />5. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors. </p> <p> <br />or</p> <p> <br />3. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet. <br />4. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first. <br />5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough). <br />6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.</p><p><br /></p><p><span style="font-weight: bold;">Lewis Note: </span>Due to technical difficulties photos and Apple Butter recipe will follow in a couple of days. I thought that I had them in the post but realized at the last minute that they were there and my camera is not cooperating. Thank you for your understanding. I have to go back to pulling my hair out!<br /></p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com9tag:blogger.com,1999:blog-4933595460375598468.post-10078971276507964422008-09-22T21:04:00.001-07:002008-09-22T21:11:18.871-07:00White Bread - Baguettes<p></p> <p>Are you enjoying our wonderful trip down <a href="http://tablebread.blogspot.com/2008/09/white-bread-fougasse.html">white bread</a> lane? Hopefully by now the idea of making homemade bread is starting to not scare you as much. Bread baking is as much about “Just Do It” as it is about getting something “right”. </p> <p>Do not worry about getting your shape exactly correct or cutting your Epi perfectly (should you choose to go that route). The idea here at The Table is to always have fun and just get in the kitchen! The exhilaration, the feeling of accomplishment, the joy! GET IN THERE AND BAKE SOME BREAD!!! :) </p> <p><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDough-Simple-Contemporary-Richard-Bertinet%2Fdp%2F1904920209%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1222142841%26sr%3D8-2&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Richard Bertinet</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /> has definitely created some keepers in his book <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDough-Simple-Contemporary-Richard-Bertinet%2Fdp%2F1904920209%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1222142841%26sr%3D8-2&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Dough</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" />. This white bread dough is so versatile and we haven’t even begun to scratch the surface of what this dough can be turned into! I firmly believe that once you use this recipe it will quickly become your ‘go-to’ recipe for bread in a pinch!</p><p>(From <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDough-Simple-Contemporary-Richard-Bertinet%2Fdp%2F1904920209%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1222142841%26sr%3D8-2&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Dough by Richard Bertinet</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" />)<br /></p> <p><strong>To Prepare:</strong></p> <p>Line a baking tray with a lightly floured lint-free dishtowel.</p> <p><strong>To Make:</strong></p> <ul> <li>With the help of the rounded end of your scraper, turn the dough out onto a floured counter. Using the sharp side of your scraper cut it into 4 pieces (weighing about 8 ounces each) if you are making full-sized baguettes or8 (weighing about 4 ounces each) for the mini baguettes. Roll each piece into a ball and let them rest for another 5 minutes.</li> <li>Lightly dust the counter with flour. To mold the baguettes, take the first ball, turn it rounded side down and then flatten it with the heel of your hand into a rough oval shape. Fold one side of your flattened dough into the middle and again use the heel of your hand, or thumb, to press it down and seal. Bring the other side over to the middle and again press down to seal. By folding and pressing in this way, you give the dough some extra strength down the spine of the baguette. Finally, fold in half lengthwise and seal the edges so you end up with a long log shape. Roll each baguette a little to shape and extend it to the length of your towel-lined baking tray. Repeat with the other balls of dough.</li> <li>Lay the baguettes on the towel on your baking tray, making a pleat in the towel between each one (to stop them touching as they rise). Cover with another towel and let rise for 45-60 minutes, or until they have nearly doubled in volume.</li> <li>Transfer the baguettes to a very lightly floured wooden peel or flat-edged cooking sheet. Using a razor blade or sharp knife, make 5 or 6 diagonal cuts across the top of the baguette. Make the cuts swiftly and cleanly, taking care not to drag the dough.</li> <li>The crust on your baguettes will be crunchier if you bake them with a little steam, so mist the inside of the preheated oven using a water spray just before putting them in. Slide them onto your baking stone or tray in the oven. Spray again with water just before closing the door and bake for 10 – 12 minutes until the crust is a nice deep golden color. (Once you have closed the door , do not open it for the first 4-5 minutes so that you maintain the heat needed to form the crust.)</li> </ul> <p><em>Variation: <strong>Epis</strong></em></p> <p><em>Follow the method for baguettes up to the point of laying the bread on a lightly floured flat baking tray. With a pair of scissors, held at a 45 degree angle to the dough, start at one end of the baguette and make snips (cutting three quarters of the way through the dough) at intervals all the way down the center. This will create “V” shaped points of dough which you can push to alternate sides of the bread, so that it looks like a wheat sheaf. Bake, with steam (as above), for 10 – 12 minutes.</em></p> <p> </p><div class="wlWriterEditableSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:1aa30045-b5e6-49f1-af45-5f9dbc823241" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh5.ggpht.com/lewis76/SNhqxidGnzI/AAAAAAAAAtY/v4uUt_mmk_I/28x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SNhqyY2vhRI/AAAAAAAAAtc/S6rwRMoM100/2.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <p></p> <div class="wlWriterEditableSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:5f779671-b78d-4bf7-bcdd-1c62044b956f" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh3.ggpht.com/lewis76/SNhqzYAxyQI/AAAAAAAAAtg/RVF1RpFcn8g/38x6.jpg?imgmax=800" title="Let rest" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SNhq0bUbgFI/AAAAAAAAAtk/Tf4XSG9jDh8/3%5B2%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterEditableSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:dec0e178-55be-45d8-9d67-ef5885b6a2d0" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh3.ggpht.com/lewis76/SNhq03v34DI/AAAAAAAAAto/7Q9FU3-9SDg/48x6.jpg?imgmax=800" title="Let rest (batch two)" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNhq16bU6AI/AAAAAAAAAts/zuZQbxqtSlU/4%5B4%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterEditableSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:5a82f142-84bc-4b32-8be0-1d652ac880fe" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SNhq2lAUWtI/AAAAAAAAAtw/p0UD0h-MW78/58x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SNhq32IO3wI/AAAAAAAAAt0/dIk7aKLl93g/5.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterEditableSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:e6e72c10-ce73-438f-9476-e02e51c0a1b2" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SNhq4YMTGHI/AAAAAAAAAt4/ULOwmwchVhQ/78x6.jpg?imgmax=800" title="The Happy Bread Basket" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNhq6C8fmpI/AAAAAAAAAt8/cFl8PzfWs2E/7%5B2%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p> <p>I hope you’ve enjoyed our trip down <a href="http://tablebread.blogspot.com/2008/09/white-bread-fougasse.html">white bread</a> lane. This is the first of my focused dough type trips. Stay tuned for wheat bread, wet dough, quick breads, and many more!</p> <p>Do you have a special request or even a question about something you ate and really enjoyed? Do you know of a bread recipe but you’re a little timid to try it out?</p> <p>Throw them at me in the comments and we will work through them together!</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com9tag:blogger.com,1999:blog-4933595460375598468.post-12014414876321585832008-09-18T12:23:00.001-07:002008-09-18T12:28:59.693-07:00White Bread - Fougasse<p>Wow - I bet you thought I forgot about that <a href="http://tablebread.blogspot.com/2008/09/white-bread-4-ingredients-to-amazing.html">dough </a>you have sitting in the refrigerator waiting to be shaped into wonderful loaves of deliciousness!</p> <p>Your patience was well worth it; I introduce you to the Fougasse. This cut has a long and varied history. I will focus on the Italian tradition of fougasse. The old Italian bakers used to use these small cut pieces of dough to test the temperature of the bread ovens. They would determine how hot the oven is based on the time the dough took to cook.</p> <p>This was my first time to make a go at the fougasse cut. This turned our white bread dough recipe into the most fabulous pretzel like texture and taste you've ever had! This definitely became a new family favorite. If you are looking for a healthy, homemade road trip safe food this is your ticket to success. The personal size of these pieces make them perfect for traveling or just sitting in front of the computer.</p> <p>(from <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDough-Simple-Contemporary-Richard-Bertinet%2Fdp%2F1904920209%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220556260%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Dough</a> by Richard Bertinet)</p> <p>Instructions:</p><p>- Make up a batch of the <a href="http://tablebread.blogspot.com/2008/09/white-bread-4-ingredients-to-amazing.html">white bread dough</a><br /></p> <p>- Flour the counter well. Use the rounded end of your plastic scraper to release the dough from the bowl, so that you can scoop it out easily in one piece and transfer it to the counter without stretching it. Be careful not to deflate the dough when handling it but let it spread out to cover a square of the counter. Generously flour the top of the dough, cover with a lint free dishtowel,and let rest for another 5 minutes.</p> <p>- Using the flat edge of your scraper, cut the dough into two rectangles and then cut each piece again into three roughly rectangular pieces. Again handle the dough as gently as you can so that it stays as light and full of air as possible. Keep the pieces well floured.</p> <p>- Take one of the pieces of dough and use the flat edge of your scraper to make a large diagonal cut across the center, making sure that you don't go right to the edges of the dough, but cut all the way through the dough onto your counter. Then make three smaller diagonal cuts fanning out on each side of the central one. Put your fingers into the slits and gently open them out of form holes. </p> <p>- Lift onto a lightly floured wooden peel or flat-edged baking tray and from here, slide onto the hot baking stone or upturned tray in the preheated oven. Do this as quickly as possible to avoid letting heat out of the oven. Using a water spray, mist the inside of the oven with water just before closing the door. Turn the heat down to 450F (230C) and bake for 10-12 minutes until golden brown.</p> <p> </p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:ad8df416-b7a7-4a9b-aab8-34fb2df12abd" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh3.ggpht.com/lewis76/SNKqY4iR6jI/AAAAAAAAArk/5nOxnGT_HxY/1-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNKqZ2KOWJI/AAAAAAAAAro/-QObZZ1niuM/1%5B400%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p><strong>Lewis Note:</strong> <em>A flat plastic spatula works just as well as an expensive dough scraper!</em></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:d780f2a1-8bab-4ba1-b145-354427a3cc69" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SNKqaVcElFI/AAAAAAAAArs/FqpxuNiZxSs/2-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SNKqbu9WZAI/AAAAAAAAArw/MhoZowdIrdE/2.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:48f37a17-7346-4600-9d66-793ae7e050f8" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SNKqcp31uKI/AAAAAAAAAr0/hBANocZqA10/3-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNKqd9H6VPI/AAAAAAAAAr4/2iMjuPQ73h8/3.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:bf2861b4-235c-41ad-81bb-d7efb2f483ef" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SNKqeYR2sFI/AAAAAAAAAr8/ErM8P3N6_tk/4-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SNKqfRLOpxI/AAAAAAAAAsA/iKCeXFQEpoo/4.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:c812bf2e-d98e-411f-bc6b-aeccf05f6a2a" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh5.ggpht.com/lewis76/SNKqf74vzeI/AAAAAAAAAsE/pTEs9izkPTU/5-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNKqhBtVcQI/AAAAAAAAAsI/tkTFwNGrfak/5.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:1eb41822-22fe-4f50-b2a0-fa520a059697" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SNKqh3DC81I/AAAAAAAAAsM/cJc91bU8fm4/10-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SNKqjdhbY_I/AAAAAAAAAsQ/PYLSL2o9YXQ/10.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:c41b0ee6-2e3a-4339-a252-ec5366dfb361" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh3.ggpht.com/lewis76/SNKqlePbquI/AAAAAAAAAsU/irg3nq8FQcE/11-8x6.jpg?imgmax=800" title="Do not make your slices too close together or they will just close up during baking." rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SNKqmwIApnI/AAAAAAAAAsY/JzOXnxV3a1Q/11%5B2%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:e771716c-67b1-4dc3-be0b-d72f91589535" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SNKqnZrLtsI/AAAAAAAAAsc/4XsUGUoAyy4/12-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNKqohRTnUI/AAAAAAAAAsg/kudJutXW_9Y/12.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:1002fc61-cce8-47ad-ae40-cf62991b4e68" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SNKqpQvWrkI/AAAAAAAAAso/dFKpAsf6PkU/8-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SNKqqoi9UjI/AAAAAAAAAss/kVS9Eh2jSaQ/8.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:9d5a0c29-e40f-4299-ad24-839d02505243" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SNKqrHCfRNI/AAAAAAAAAsw/1S62RepZ-uw/9-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SNKqsrHqIaI/AAAAAAAAAs0/F7_K_KZYeqw/9.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:c006d777-303e-4796-929a-b3680ce823b9" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SNKqtQ4_WHI/AAAAAAAAAs4/2ymRLJ1WPqs/7-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNKquTrQvbI/AAAAAAAAAs8/3l6MyDQmzD8/7.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:cfeae031-8d96-45f9-a390-b19472c2596c" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SNKqu4tr1UI/AAAAAAAAAtA/zxu3n8YaF1g/13-8x6.jpg?imgmax=800" title="The Epi is another type of cut you can try. You slice the bread with scissors to give little bits of connected biscuits. My lovely wife referred to my first attempt as a " corn="" husk="" doll="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SNKqvmzi43I/AAAAAAAAAtE/9635zfvG8IU/13%5B16%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:12582817-d887-4fd2-a2d9-7731e6157ab5" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh4.ggpht.com/lewis76/SNKqwChF9MI/AAAAAAAAAtI/s1XwdPHOhD0/15-8x6.jpg?imgmax=800" title="Beautiful Fougasse" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SNKqxb4grRI/AAAAAAAAAtM/_hwF5uoLT68/15%5B178%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:63e47437-b3bb-49ba-a41b-8546f93c62a1" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SNKqx-OrWcI/AAAAAAAAAtQ/76GzIuIoVao/14-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SNKqzOBfSkI/AAAAAAAAAtU/U6gqFTujaNc/14%5B6%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p> <p>What types of dips (if any) would you eat this with? Butter? Salt? Chocolate?</p> <p>Tell us all about your preferences!</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com9tag:blogger.com,1999:blog-4933595460375598468.post-46371896638923358172008-09-16T21:02:00.001-07:002008-09-16T21:03:44.910-07:00The Martha BlogHey everyone! I just wanted to drop a quick line to let everyone know that Martha Stewart just started her own blog! I looked over it and it seems pretty cool.<br /><br />Stop by and check her out and then drop back in and let us know what you think!<br /><br />http://www.themarthablog.com/<br /><br />I look forward to hearing your reviews.Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com2tag:blogger.com,1999:blog-4933595460375598468.post-6629290813208661582008-09-11T03:01:00.000-07:002008-09-11T09:02:39.828-07:002008 James Beard Awards<div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:ba60892e-48c0-4d0d-8e64-200d25aba457" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SLprpHN9inI/AAAAAAAAAlI/SWMO_FHS9Wg/Jamesbeard-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SLprqoWDctI/AAAAAAAAAlM/2Li8SjktLBg/Jamesbeard.png?imgmax=800" border="0" /></a></div> <p> </p> <p><strong>"To celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence."</strong></p> <p>Below is the list of the <a href="http://www.jamesbeard.org/?q=node/99">2008 James Beard awards</a>. I was especially happy to see that <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FPeter-Reinharts-Whole-Grain-Breads%2Fdp%2F1580087590%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177264%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" />. This is one of my favorite bread books in existence. Peter Reinhart's books will take you to an all new level of bread understanding. LONG LIVE PETER REINHART! (Ok, I'm done now)<br /></p> <p>I think it's pretty obvious that there are no losers here. Each category has three nominees with the winner being awarded the James Beard medal. I have also included their pictures because sometimes it's easy for these artisans to become faceless names.</p> <p>(<a href="http://www.jamesbeard.org/?q=node/99">Source: James Beard 2008 Awards List</a>)</p> <h5>Baking and Desserts</h5> <p><i><b><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FBakers-Odyssey-DVD-Celebrating-Time-Honored%2Fdp%2F0764572814%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177509%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">A Baker's Odyssey</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /></b></i><br />by Greg Patent<br />(John Wiley & Sons)</p> <p></p> <hr style="width: 90.59%; height: 2px;" size="2" width="90%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:c5ff7245-e1af-43dd-b862-4691a3e7686f" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SLprrFyGk6I/AAAAAAAAAlQ/AC4FhjcbAOg/peter_reinhart-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLprsrkNQ6I/AAAAAAAAAlU/LGV59dmhUU0/peter_reinhart%5B2%5D.png?imgmax=800" border="0" /></a></div> <blockquote><img alt="award" src="http://jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /></blockquote><b>Award Winner </b><br /><i><a style="font-weight: bold;" href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FPeter-Reinharts-Whole-Grain-Breads%2Fdp%2F1580087590%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177264%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /><br /></i>by Peter Reinhart<br /><ul> </ul> <hr style="width: 89.13%; height: 2px;" size="2" width="89%"><i><b><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FPure-Dessert-Alice-Medrich%2Fdp%2F1579652115%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177422%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Pure Dessert</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /></b></i><br />by Alice Medrich<br />(Artisan) <p></p> <p></p> <p><b></b></p> <h5>INTERNATIONAL</h5> <p><b></b></p> <p><b></b></p> <h6></h6> <hr size="2" width="100%"> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:693c4277-7645-4e0e-99b4-9eb074672da8" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SLprtRXdnII/AAAAAAAAAlY/n1QBB-BKNkY/cooking_france-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLprupjQVfI/AAAAAAAAAlc/Km35dXQUnQQ/cooking_france%5B5%5D.png?imgmax=800" border="0" /></a></div><br /><blockquote><img alt="award" src="http://jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /></blockquote><b></b><blockquote><b>Award Winner<br /></b><i><span style="font-weight: bold;"><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FCountry-Cooking-France-Anne-Willan%2Fdp%2F0811846466%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177635%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">The Country Cooking of France</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /> </span><br /></i>by Anne Willan<br />(Chronicle Books) </blockquote><ul> </ul> <hr size="2" width="100%"> <p><i><b></b></i></p> <p><i><b></b></i></p> <p><i><b></b></i></p> <p><i><b></b></i></p> <p><i><b></b></i></p> <p><i><b><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FLidias-Italy-Simple-Delicious-Recipes%2Fdp%2F1400040361%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177721%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /></b></i><br />by Lidia Matticchio Bastianich and Tanya Bastianich Manuali<br />(Alfred A. Knopf)</p> <p><i><b><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FMeatballs-Italian-Kitchen-Pino-Luongo%2Fdp%2F1579653456%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177791%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Two Meatballs in the Italian Kitchen</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /></b></i><br />by Pino Luongo and Mark Strausman<br />(Artisan)</p> <h5>WRITING ON FOOD</h5> <p><i><b><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FAmerican-Food-Writing-Anthology-Classic%2Fdp%2F1598530054%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220177872%26sr%3D1-2&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325"> American Food Writing: An Anthology with Classic Recipes</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /></b></i><br />edited by Molly O'Neill<br />(The Library of America)</p> <p></p> <hr size="2" width="100%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:2803a6b7-c868-461c-8d7b-d523fec5a761" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh6.ggpht.com/lewis76/SLprvKubndI/AAAAAAAAAlg/Ka72tp4atiA/animal_vegetable-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLprwajykCI/AAAAAAAAAlk/KagSRr--m_s/animal_vegetable%5B2%5D.png?imgmax=800" border="0" /></a></div> <blockquote><img alt="award" src="http://www.jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /><b>Award Winner<br /></b><i><span style="font-weight: bold;"><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FAnimal-Vegetable-Miracle-Year-Food%2Fdp%2F0060852569%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220178674%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Animal, Vegetable, Miracle: A Year of Food Life</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /><br /></span></i>by Barbara Kingsolver<br />(HarperCollins Publishers) </blockquote><ul> </ul> <hr size="2" width="100%"> <p><i><b></b></i><a style="font-weight: bold;" href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FRethinking-Thin-Science-Loss-Realities%2Fdp%2F0312427859%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220189953%26sr%3D1-2&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Rethinking Thin: The New Science of Weight Loss-and the Myths and Realities of Dieting</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important; font-weight: bold;" width="1" border="0" height="1" /> by Gina Kolata</p> <h5>PHOTOGRAPHY</h5> <p></p> <hr size="2" width="100%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:a056b5b1-7371-45e1-b2b4-5d5f1a992fb1" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SLprxK9-WWI/AAAAAAAAAlo/7GGUQKQHAhE/cooking_france-8x6%5B1%5D.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLprybe7hiI/AAAAAAAAAls/EUnDFIh4yRw/cooking_france%5B4%5D.png?imgmax=800" border="0" /></a></div> <blockquote><img alt="award" src="http://www.jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /><b>Award Winner<br /></b><i><a style="font-weight: bold;" href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FCountry-Cooking-France-Anne-Willan%2Fdp%2F0811846466%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220190118%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">The Country Cooking of France</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important; font-weight: bold;" width="1" border="0" height="1" /><br /></i>Photographer: France Ruffenach<br />(Chronicle Books) </blockquote><ul> </ul> <hr size="2" width="100%"> <p><i><b><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FCrust-Bread-Your-Teeth-Into%2Fdp%2F1904920640%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220197996%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Crust</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /></b></i><br />Photographer: Jean Cazals<br />(Kyle Books)</p> <p><i><b><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FEgg-Patrick-Mikanowski%2Fdp%2F2080305506%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220198145%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Egg</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /></b></i><br />Photographer: Grant Symon<br />(Éditions Flammarion)</p> <p> </p> <h4></h4> <h5>WEBSITE FOCUSING ON FOOD, BEVERAGE, RESTAURANT, OR NUTRITION</h5> <p><a href="http://www.chow.com/"><b>Chow.com</b></a><br />Jane Goldman</p> <p><b></b></p> <p></p> <hr size="2" width="100%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:2b446556-5ca8-4ad4-b67e-711af86002af" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh6.ggpht.com/lewis76/SLpry8MMsaI/AAAAAAAAAlw/9ndWYSiaeks/epicurious-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLprz4Z7AtI/AAAAAAAAAl0/QdsTUA8cbm0/epicurious%5B2%5D.png?imgmax=800" border="0" /></a></div> <p></p> <blockquote><img alt="award" src="http://www.jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /><b>Award Winner<br /></b><a style="font-weight: bold;" href="http://www.epicurious.com/">Epicurious.com</a><br />Tanya Steel </blockquote><ul> </ul> <p><b></b></p> <hr style="width: 111.35%; height: 2px;" size="2" width="100%"> <p></p> <p><a href="http://www.starchefs.com/"><span style="font-weight: bold;">Starchefs.com</span></a><br />Antoinette F. Bruno</p> <p> </p> <h5>TELEVISION FOOD SPECIAL</h5> <p><i><b>Bocuse d'Or 2007</b></i><br />Network: Shaw Cable, Victoria, BC, Canada<br />Producer: Nick Versteeg</p> <p><i><b>Foods of Chicago: A Delicious History</b></i><br />Host: <b>Geoffrey Baer</b><br />Network: WTTW<br />Producer: Dan Protess</p> <p></p> <hr size="2" width="100%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:694bd122-27e5-4bec-b35d-1d3cdf30682b" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh4.ggpht.com/lewis76/SLpr0ZoYQHI/AAAAAAAAAl4/Sv6jv4gfEFE/topchefholiday-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLpr1v74PaI/AAAAAAAAAl8/p9xTnoaO62Q/topchefholiday%5B3%5D.png?imgmax=800" border="0" /></a></div> <blockquote><img alt="award" src="http://www.jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /><b>Award Winner<br /></b><i>Top Chef Holiday Special<br /></i>Hosts: Tom Colicchio and Padma Lakshmi<br />Network: Bravo<br />Producers: Andy Cohen, Dave Serwatka, Frances Berwick, Shauna Minoprio, Dan Cutforth, and Jane Lipsitz </blockquote><ul> </ul> <p></p> <hr size="2" width="100%"> <p></p> <h5>TELEVISION FOOD SHOW, NATIONAL AND LOCAL</h5> <p><a href="http://www.randomhouse.com/broadway/bittman/"><i><b>The Best Recipes in the World with Mark Bittman</b></i></a><br />Host: <b>Mark Bittman</b><br />Network: American Public Television<br />Producer: Charlie Pinsky<br /><u></u></p> <p></p> <hr size="2" width="100%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:ab55b07e-dfe0-42a2-95f8-f9a256c242a1" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SLpr2FQzaOI/AAAAAAAAAmA/BuMn7qURE50/diary-of-a-foodie-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLpr3e-ff0I/AAAAAAAAAmE/27H-ncrpisE/diary-of-a-foodie.png?imgmax=800" border="0" /></a></div> <p></p> <blockquote><img alt="award" src="http://www.jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /><b>Award Winner<br /></b><a style="font-weight: bold;" href="http://www.gourmet.com/diaryofafoodie">Gourmet's<i> Diary of a Foodie</i></a><br />Network: American Public Television<br />Producers: Ruth Reichl, Laurie Donnelly, Lydia Tenaglia, Chris Collins, Giulio Capua, and Robert Curran </blockquote><ul> </ul> <p><u></u></p> <p></p> <hr size="2" width="100%"> <p></p> <a style="font-weight: bold;" href="http://www.bravotv.com/Top_Chef/season/3/index.php"><i>Top Chef Season 3</i></a><br />Hosts: <b>Tom Colicchio</b> and <b>Padma Lakshmi</b><br />Network: Bravo<br />Producers: Andy Cohen, Dave Serwatka, Frances Berwick, Shauna Minoprio, Dan Cutforth, and Jane Lipsitz <p></p> <p> </p> <h5>WEBCAST</h5> <p>Obsessives: Innard Workings<br /><b><a href="http://www.chow.com/">www.chow.com</a><br /></b>Producers: Meredith Arthur and Eric Slatkin</p> <p><i><b>Spatulatta</b></i><br />Host: Olivia Gerasole and Isabella Gerasole<br /><a style="font-weight: bold;" href="http://www.spatulatta.com/">www.spatulatta.com</a><br />Producers: Gaylon Emerzian and Heidi Umbhau<b></b> </p> <p></p> <hr size="2" width="100%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:baa9c75f-0391-4601-b1f2-3a8116886c45" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SLpr3hW5gBI/AAAAAAAAAmI/ljbUFlZQDqI/GR-ALBUM-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLpr4Cq-EII/AAAAAAAAAmM/TNNLP9mtj9s/GR-ALBUM.png?imgmax=800" border="0" /></a></div> <p></p> <b></b><blockquote><b><img alt="award" src="http://www.jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /></b><b>Award Winner<br /></b><i>Stewards of the Land</i><br />Hosts: Jay Selman, Brian Clark and Eric Anderson </blockquote><ul> </ul> <p style="font-weight: bold;"><a href="http://www.graperadio.com/">Graperadio.com</a> </p> <p>Producers: Mark Ryan and Jay Selman </p> <hr size="2" width="100%"> <p> </p> <h5>OUTSTANDING PASTRY CHEF AWARD </h5> <p><a style="font-weight: bold;" href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDolce-Italiano-Desserts-Babbo-Kitchen%2Fdp%2F0393061000%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220556462%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Gina DePalma</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important; font-weight: bold;" width="1" border="0" height="1" /><br />Babbo Ristorante e Enoteca<br />NYC</p> <p><a href="http://www.chefdb.com/nm/3298"><b>Pichet Ong</b></a><br />P*ONG, NYC</p> <p><a href="http://www.chefdb.com/nm/6150/"><b>Nicole Plue</b></a><br />Redd, Yountville, CA<br /><b></b></p> <p></p> <hr size="2" width="100%"> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:6772b25f-0a54-435d-a571-cdf774466127" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh5.ggpht.com/lewis76/SLpr4uqEb5I/AAAAAAAAAmQ/_IVqtoO7LoQ/tartine-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLpr5xqIa3I/AAAAAAAAAmU/qZbGUZRolXo/tartine.png?imgmax=800" border="0" /></a></div> <p></p> <blockquote><img alt="award" src="http://www.jbfawards.com/files/beard_medallion.jpg" width="60" align="left" height="60" /><b>Award Winner<br /></b>Elisabeth Prueitt and Chad Robertson<br /><a style="font-weight: bold;" href="http://www.tartinebakery.com/">Tartine Bakery</a><br />San Francisco </blockquote><ul> </ul> <p><b></b></p> <hr size="2" width="100%"> <p></p> <p><a href="http://www.hotchocolatechicago.com/bios.html"><b>Mindy Segal </b></a><br />HotChocolate<br />Chicago</p> <p> </p> <p> ...and for the final category...</p> <h5>Who's Who of Food & Beverage in America</h5> <p>There were several people listed in this category but we found one to be the most interesting:</p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:08377ba1-4362-4c22-8800-425567b123c5" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh6.ggpht.com/lewis76/SLpr6AWngwI/AAAAAAAAAmY/eP_AiJPnYGE/6_Sullivan-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLpr6q75CRI/AAAAAAAAAmc/vga1YIz4krY/6_Sullivan%5B1%5D.png?imgmax=800" border="0" /></a></div> <p> <b>Steve Sullivan</b><br />Founder/Owner, Acme Bread Company, Berkeley, CA</p> <p>The fact that a bread baker is making the "Who's Who" in the James Beard world shows how artisan bread and their creators are starting to earn their day in the spotlight. </p> <p><br /></p><p>I hope you enjoyed this rundown of the 2008 James Beard Awards. Make sure to tune in for the 2009 Awards in March!</p> <p>Do you have any of these books by the awarded Chef's or Authors? Do regularly visit any of the awarded websites?</p> <p>Tell us all about your experiences!</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com1tag:blogger.com,1999:blog-4933595460375598468.post-46314455091821703982008-09-07T00:58:00.000-07:002008-09-07T08:42:06.759-07:00Late Night at the Table with Cakespy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTyhCxHV-0FR2_9dZYfD7JTUVOzH7K-Ly_AM0aIekFjpf8_4RAxA1VrzeMMvh2NWrE_YFNQFlrcirmOqe4ndk1Br0B55r8PTWubGxEXCKUYD-8hNP_g-RFLVZqJGMJFk7qnSzRLTL80xa/s1600-h/Late-night-at-the-table(sm).jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTyhCxHV-0FR2_9dZYfD7JTUVOzH7K-Ly_AM0aIekFjpf8_4RAxA1VrzeMMvh2NWrE_YFNQFlrcirmOqe4ndk1Br0B55r8PTWubGxEXCKUYD-8hNP_g-RFLVZqJGMJFk7qnSzRLTL80xa/s320/Late-night-at-the-table(sm).jpg" alt="" id="BLOGGER_PHOTO_ID_5243305115321406546" border="0" /></a><p> </p> <p>Welcome back to another edition of "Late Night at the Table". Tonight we have the pleasure of sitting down with Jessie of <a href="http://www.cakespy.com/">Cakespy.com</a>. </p> <p>Tablebread: So you like cupcakes. Why cupcakes?</p> <p>Cakespy: Though I love all baked goods, cupcakes do have a special place in my heart. My mother is a wonderful baker--and her specialty is cakes. Growing up, you can imagine how torturous it was to have gorgeous cakes around and not be able to have a taste until after dinner; thus, she would always make a small batch of cupcakes in addition to the cake to tide over the hungry children til cake time. The cupcake remains, to me, a representation of this instant gratification and lovely small pleasure.</p> <p>TB: Ah yes, the screaming of children for cake and you haven't even put it in the oven yet! We can respect your mother's technique. How did you start blogging about cupcakes?</p> <p>CS: When I started the site, the goal was to combine several of my interests (writing, illustrating, and baked goods!) into one outlet. It's interesting, because it formed the platform for me to start a company through which to sell my artwork--rather than having been the other way around, ie starting a blog to support an already-existing company. </p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:66d3b20c-7b1e-4c33-9564-b17260b0c506" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SMA9sMr2bzI/AAAAAAAAAqE/AkiunQ0ZtB0/CS_Artappreciation-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SMA9uq10hOI/AAAAAAAAAqI/5fzZ1BD7nGQ/CS_Artappreciation.png?imgmax=800" border="0" /></a></div> <p><br />TB: <a href="http://www.cakespy.com/">Cakespy.com</a> just turned One! How do you and Cuppie feel about that?</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKvF-hukPRQa1tSyadK-WhL57Wm332oX7lU64RZtsv4ZaRB_jtAY0QOKyfxmIZNRo7OR5uXxo4ZdW0h8rCP3rjMqaTnNo-ZI9PC0H2cQu0zpGPfCr_sniPIENaa0KGSr8WXEH5Cc0j4ct/s1600-h/SPY2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKvF-hukPRQa1tSyadK-WhL57Wm332oX7lU64RZtsv4ZaRB_jtAY0QOKyfxmIZNRo7OR5uXxo4ZdW0h8rCP3rjMqaTnNo-ZI9PC0H2cQu0zpGPfCr_sniPIENaa0KGSr8WXEH5Cc0j4ct/s320/SPY2.jpg" alt="" id="BLOGGER_PHOTO_ID_5242402804423070482" border="0" /></a></p> <p>CS: It's pretty awesome! It's funny, in some ways it seems like Cakespy just started yesterday--yet at the same time, it feels odd to think that there was ever a time that I wasn't doing this. Of course, Cuppie would like to add that though only a year old, he feels wise beyond his years. (it's true--just look at all the adventures the little guy has had this year!)</p> <p>TB: That's true! Cuppie has been through a lot. We just love to read that little guys adventures! So, speaking about Cuppie, we see you like to draw. In your opinion which came first - "Cuppie" or "Cupcake" (drawing or baking)?</p> <p>CS: I've always had a thing for drawing cupcakes (in fact--recently I found a very rough cupcake character sketch in a sketchbook I had several years ago--shall we call this Cuppie's Beta version?), but the whole personality of the character wasn't really realized until I started the site. So I suppose Cupcake came before Cuppie! </p> <p>TB: So you grew up in New Jersey but you live in Seattle.Did you take a wrong turn on the turnpike?</p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:1195ff7d-6ac1-44e9-8fa3-d1bfb05fe9ed" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SMA9vFmXb4I/AAAAAAAAAqM/zo9p5BHFQrw/CS_Longdistance-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SMA9xb5DIQI/AAAAAAAAAqQ/3ZrvTg2aXQM/CS_Longdistance.png?imgmax=800" border="0" /></a></div> <p>CS: Ha! True, Seattle is a long way from Exit 98 on the Jersey Shore. After high school I went to college and subsequently lived in New York City for several years. I love the city dearly, but I did not love my 100 square foot apartment dearly. I had always had a long distance crush on the city of Seattle--it seemed like a cool, artistic and affordable city. I took a weekend trip to check it out, found an apartment and a few bakeries I liked, and made the move about 2 weeks later. On my first week in Seattle, I met Danny who later became my husband (AKA Mr. Cakespy). That was four years ago. All the same I'd like to move back to the East Coast one day.</p> <p>TB: You are a very busy girl! You blog over at <a href="http://cakespy.com/">cakespy.com</a>, you blog for the SeattlePI, AND you're married!!! How do you manage your time so well - we go nuts just waiting for bread to proof!</p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:733aee11-2ff3-4a3c-9633-65f5fe722ccc" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SMA9yIYrPEI/AAAAAAAAAqU/t1MjokPRHdg/CS_SeattlePI-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SMA9z8Xp0uI/AAAAAAAAAqY/MyuTDLud2fk/CS_SeattlePI.png?imgmax=800" border="0" /></a></div> <p>CS: It can be hard! I tend to make a lot of lists--lists of things to feature, lists of things I have to do during the day, and try to keep up with a schedule of posting 2-3 times a week on each site. And I make a big effort to take breaks during the day--I will usually take a long walk every day just to get out of the house and think--it makes it easier to focus and work effeciently later! As for the married part, Mr. Cakespy is my biggest supporter--and most avid taste tester. I believe that to him, there is nothing finer than coming home from work and having the "job" of tasting several types of cookies or cupcakes. </p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:87d316ec-6a2a-45aa-af39-811e4c5577d9" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh5.ggpht.com/lewis76/SMA90r1G3CI/AAAAAAAAAqc/7yvYV3d7hdo/CS_Tasteofhome-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SMA92nrOXZI/AAAAAAAAAqg/eZTz_bKrUe8/CS_Tasteofhome.png?imgmax=800" border="0" /></a></div> <p>TB: You painted a representation of "Late Night at the Table" which we were very excited to get and love the outcome. Are you always available for artwork requests or was this because of our super cool blog (and a little begging)? :) </p> <p>CS: Lately I have had to take a slight break from custom requests, because I recently found myself with a bit of a backup (30 active requests at once!). I am slowly working through those requests but should be able to take more custom orders next month. However I do have a supply of original artwork, t-shirts and notecards at <a href="http://jessieoleson.etsy.com/">jessieoleson.etsy.com</a>.</p> <p>TB: Wow! That a 30 day backlog?!? You are busier than we thought! What is your dream outcome in life?</p> <p>CS: Hopefully it doesn't sound too cheesy, but I really do feel like I am living my dream right now. I am working really hard--I definitely work more hours per week than I did when I had a "day job"-- but I don't mind because I feel like I am doing something I love. Of course, you did say dream outcome, so how about we say, what I'm doing now, but with a prewar apartment on Central Park West and a second home in Paris?</p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:91524fbb-bca3-4520-ac33-5059d330e3bf" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SMA93knF8KI/AAAAAAAAAqk/RnGO77XSXq0/CS_Fortuneteller-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SMA95p51V1I/AAAAAAAAAqo/sN3GApcgguU/CS_Fortuneteller.png?imgmax=800" border="0" /></a></div> <p>TB: Ah, an apartment in Paris...that <span style="font-style: italic;">would</span> be a dream outcome! What does the future hold for "Cuppie" and <a href="http://cakespy.com/">cakespy.com</a>?</p> <p>CS: When I was younger and first learning how to draw, I took a lot of inspiration from books like "Abel's Island" and Roald Dahl's books with Quentin Blake illustrations, and from cartoon shows like "Doug" and "Rocco's Modern Life"--I'd love to someday create books or translate my character into a show like those that inspired me when I was younger!</p><p>TB: A cupcake heroin? We will love you but the ADA (American Dental Association) might cringe ;)<br /></p> <p><em>Thank you so much for joining us tonight! We invite you to check out Jessie's beautiful artwork over at <a href="http://jessieoleson.etsy.com/">jessieoleson.etsy.com</a> and don't forget to keep a good eye on her baking at <a href="http://www.cakespy.com/">cakespy.com</a>! Thank you again Jessie for taking the time out of your busy schedule to stop in and say hi and we welcome any and all questions about this interview or others in the comments section!<br /></em></p> <p>Do you have an interesting story to tell? Do you like to bake or cook? Are you just a downright foodie at heart with a unique experience you want to share? Drop me a line at tablebread {at} gmail {dot} com and you could be on the next episode of "Late Night at the Table"!</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com4tag:blogger.com,1999:blog-4933595460375598468.post-57407418492192921522008-09-05T12:11:00.000-07:002008-09-05T12:11:00.990-07:00White Bread - 4 ingredients to amazing bread<p>Simple. Calm. Relaxing. </p> <p>White bread. 4 ingredients can bring you to new levels of meditation within the kitchen. No <a href="http://tablebread.blogspot.com/2008/08/biga-no-excuse-way-to-start-week.html">bigas </a>(<em>not that they're hard</em>), no fancy ingredients (<em>not that those are bad</em>), no sourdough growth (<em>not bad either</em>). Just you, the quiet of the oven pre-heating, and some flour.</p> <p>Simple. Calm. Relaxing.</p> <p>Richard Bertinet is one of my favorite bread baking authors. One of his first books, Dough, slowly introduces the would be artisan baker to the world of bread by showing how several different breads can be made with the same dough. My intent is to introduce you to the same. I want to illustrate to you the wonders of the bread baking world as brought to you by Mr. Bertinet. His simplistic approach yields amazing results. I also have to warn you that you will enter into a zen like state when making these various breads. They are amazingly easy and the results are professional.</p> <p>We will begin our White Bread series with the basic white bread formula. Most of the recipes that are created use only this basic mix. Nothing more; nothing less. Simple.</p> <p>Please enjoy the beginnings of an experience that will hold you in disbelief. You will wonder what I have mixed in and didn't tell you. You will shake your head, you will be in denial, YOU WILL...read on and see what you are capable of.</p> <p> </p> <p>White Bread Dough (from <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FDough-Simple-Contemporary-Richard-Bertinet%2Fdp%2F1904920209%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220556260%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Dough - Simple Contemporary Bread by Richard Bertinet</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" />)</p> <p>Ingredients: </p> <table style="width: 423px; height: 237px;" border="0" cellpadding="2" cellspacing="0"><tbody> <tr> <td style="vertical-align: top;"><br /></td><td valign="top" width="87">1/3 ounce</td> <td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td valign="top" width="13"><br /></td> <td valign="top" width="272">Fresh yeast (preferably) or 1/4 ounce envelope active dry yeast (1 1/2 tsp)</td> </tr> <tr><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td></tr><tr> <td style="vertical-align: top;"><br /></td><td valign="top" width="89">18 ounces</td> <td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td valign="top" width="13"><br /></td> <td valign="top" width="272">White bread flour (about 3 3/4 - 3 7/8 cups)</td> </tr> <tr><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td></tr><tr> <td style="vertical-align: top;"><br /></td><td valign="top" width="89">2 teaspoons</td> <td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td valign="top" width="13"><br /></td> <td valign="top" width="272">Fine grain salt</td> </tr> <tr><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td></tr><tr> <td style="vertical-align: top;"><br /></td><td valign="top" width="89">12 1/2 ounces</td> <td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td style="vertical-align: top;"><br /></td><td valign="top" width="13"><br /></td> <td valign="top" width="272">water (13 fl oz in a glass but weighing is preferred</td> </tr> </tbody></table> <p> </p> <p> Directions:</p> <p>- Rub the yeast into the flour using your fingertips as if making a crumble</p> <p>- Add the salt and water</p> <p>- Hold the bowl with one hand and mix the ingredients around with the other (or use the rounded end of your scraper) for 2 - 3 minutes until the dough starts to form.</p> <p>- With the rounded end of your scraper, turn the dough out onto the counter.</p> <p>- DO NOT ADD ANY FLOUR TO THE COUNTER! The dough will be wet and sticky.</p> <p>- Continue to knead the dough until it becomes soft and pliable. This will create an airier dough.</p> <p><strong>Lewis note:</strong> <em>I use the dough hook on my mixer. I know this doesn't sound like the actions of a purist but it makes it easier to make a lot of batches at once. If you do wish to use your mixer Bertinet gives these instructions:</em></p> <p><strong><em>Using a mixer with a dough hook</em></strong></p> <p><em><strong>-</strong> </em>Put the flour into your mixer bowl and rub in the yeast. Switch the mixer onto the slowest speed and mix for another 6 - 7 minutes until the dough becomes smooth and elastic. Remove the dough from the bowl, transfer to a lightly floured counter and mold into a ball.</p> <p> </p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:8ceb87a4-d237-4e03-bbbe-30b27d7fb6e2" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SMAyl2VhMyI/AAAAAAAAAo0/wxfSTtsfMDY/1-8x6%5B1%5D.jpg?imgmax=800" title="With only four ingredients you can make amazing bread! If you've been wondering how you would ever be able to make bread at home now you know!" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SMAynl3VyZI/AAAAAAAAAo4/a2jAYEcrukQ/1%5B5%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:13570b4e-ac38-4048-b96c-98b4cd8751b4" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SMAyoKjcltI/AAAAAAAAAo8/2VGApyOoJqU/2-8x6%5B1%5D.jpg?imgmax=800" title="Mixing with a dough hook." rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SMAyp5HEkuI/AAAAAAAAApA/tU-rAq85LKw/2%5B4%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:3e4ffde4-d2b9-4c6f-945e-3c7d6eee7ed7" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SMAyqRPLcLI/AAAAAAAAApE/A4RhmMaomSc/3-8x6.jpg?imgmax=800" title="Mixing after two minutes" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SMAyrnjx2cI/AAAAAAAAApI/JLxdVZjshSM/3%5B4%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:96eb26c2-fc43-4c00-9066-c3f4e8b4dbf2" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SMAysHs6bDI/AAAAAAAAApM/WctXGStJvDg/4-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SMAyuKwRKlI/AAAAAAAAApQ/Wl2_0TgIcfQ/4.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:2d10eace-5ab9-4850-93c9-431bdf54fba4" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SMAyuuUpRCI/AAAAAAAAApU/x9tgi-UENHQ/5-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SMAywr9E3iI/AAAAAAAAApY/NpkFDXMVwqs/5.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:ad41ccb2-dbfa-4f88-9bee-daa956c7f347" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SMAyxBnybZI/AAAAAAAAApc/u4xkxkfC_9w/6-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SMAyy35RNOI/AAAAAAAAApg/dguprhH8eio/6.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:89ce2517-49fd-4478-8e4f-1d55077df075" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SMAyzSW1RgI/AAAAAAAAApk/9LqX7v9kJU4/7-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SMAy0p8e2pI/AAAAAAAAApo/FIf2F94cCZo/7.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:4188ab56-d768-49f2-b538-2574700fe369" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SMAy1YqzqnI/AAAAAAAAAps/-own7wq2H9Y/8-8x6.jpg?imgmax=800" title="...five minutes..." rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SMAy2YEFe_I/AAAAAAAAApw/fiTUl2JSnWg/8%5B2%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p></p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:2e8a3e79-dfc8-4ef5-96c9-e40b7725806e" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh5.ggpht.com/lewis76/SMAy3LmIEGI/AAAAAAAAAp0/-rv2wkhtJAY/9-8x6.jpg?imgmax=800" title="...Scrape down the bowl to knock the rest of the flour in and now you are completed mixing. Move to a floured surface and moldthe dough into a ball..." rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SMAy5SdEbEI/AAAAAAAAAp4/xPhBY-D7EFI/9%5B951%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:d40829ed-24c2-4d9d-9f93-2c83db4fb4e8" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh6.ggpht.com/lewis76/SMAy50G2syI/AAAAAAAAAp8/5JYKv_LPfE4/10-8x6.jpg?imgmax=800" title="Lightly flour a bowl and let rest. Lewis note: I lightly spray the bowl with oil and then dust with flour. This keeps the flour sticking to the bowl." rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SMAy7DGt6qI/AAAAAAAAAqA/mcVwb4Suebk/10%5B10%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p> <p>Stay tuned for the creations that you can make with this basic dough. You will see that the end results are far from basic!</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com9tag:blogger.com,1999:blog-4933595460375598468.post-88503969774112939612008-09-01T09:18:00.000-07:002008-09-02T08:08:56.123-07:00Italian Bread using a biga starter<p>Oh Italian Bread, how you have such a bad name in America. (sigh) Sitting there on the store bakers shelf all pre-made and inflated. Oh how we thought you were the best. "How would I ever get mine that airy, light, and BIG!?" we asked ourselves. We almost did not try...BUT THEN...we pulled out our biga, pulled up our socks (my pants are fine thank you very much!) and got to work and that's when we discovered that the store bread...well, frankly, IT SUCKS! After we finished and tasted the end product we found character in the bread we didn't know could exist. We found depths of flavor unexplored prior to now! "But how does it hold up to the dreaded, overused, GARLIC POWDER?!?!" Well, for my money it was the best dang garlic bread I've ever tasted!<br /></p><p>...but as my childhood hero <a href="http://pbskids.org/readingrainbow/">Lavar Burton</a> used to say: "Don't take my word for it!"<br /></p><p>This is a wonderful use of our <a href="http://tablebread.blogspot.com/2008/08/biga-no-excuse-way-to-start-week.html">biga</a> from the other day. The <a href="http://tablebread.blogspot.com/2008/08/biga-no-excuse-way-to-start-week.html">biga </a>gives a wonderful rustic flavor to the bread and makes it taste like you bought it at a master artisan baker's store! (Be sure to brag about your ability to bake this kind of bread often - you've earned it!)</p><p>(From none other that the master himself Peter Reinhart's <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F1580082688%3Fpf%5Frd%5Fm%3DATVPDKIKX0DER%26pf%5Frd%5Fs%3Dcenter-2%26pf%5Frd%5Fr%3D0T6Y0ABWCQX9D2EFPVZT%26pf%5Frd%5Ft%3D101%26pf%5Frd%5Fp%3D278240301%26pf%5Frd%5Fi%3D507846&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">The Bread Bakers Apprentice</a><img style="border: medium none ; margin: 0px;" alt="" src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" width="1" border="0" height="1" />)</p><p>Makes two 1-pound loaves or 9 torpedo (hoagie) rolls:</p><p><strong>Ingredients:</strong></p><p>3 1/2 cups (18 ounces) <a href="http://tablebread.blogspot.com/2008/08/biga-no-excuse-way-to-start-week.html">biga</a></p><p>2 1/2 cups (11.25 ounces) unbleached bread flour</p><p>1 2/3 (.41 ounce) salt</p><p>1 tablespoon (.5 ounce) sugar</p><p>1 teaspoon (.11 ounce) instant yeast</p><p>1 teaspoon (.17 ounce) diastatic barley malt powder (optional)</p><p>1 tablespoon (.5 ounce) olive oil, vegetable oil, or shortening</p><p>3/4 cup to 3/4 cup plus 2 tablespoons (7 to 8 ounces) water (or milk if making torpedo rolls), lukewarm (90 to 100 degrees F)</p><p><strong><em>Lewis note: if you do use milk in the recipe it would be a "Pane de leche" or literally Milk Bread.</em></strong></p><p>Semolina flour or cornmeal for dusting</p><p><strong>Instructions:</strong></p><p>1. Remove the <a href="http://tablebread.blogspot.com/2008/08/biga-no-excuse-way-to-start-week.html"><em>biga</em> </a>from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.</p><p>2. Stir together the flour, salt, yeast, and malt powder (if used) in a 4-quart bowl (or in the bowl of an electric mixer). Add the biga pieces, olive oil, and 3/4 cup water and stir together (or mix on low speed with the paddle attachment) until a ball forms, adjusting the water or flour according to need. The dough should be slightly sticky and soft, but not batter like or very sticky. If the dough feels tough and stiff, add more water to soften (it is better to have the dough too soft than too stiff at this point). </p><p>3. Sprinkle flour on the counter, transfer the dough to the counter and begin kneading (or mixing on medium speed with the dough hook). Knead (or mix) for about 10 minutes, adding flour as needed, until the dough is tacky, but not sticky, and supple. The dough should register 77 to 81 degrees F inside. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with the oil. Cover the bowl with plastic wrap.</p><p>4. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.</p><p>5. Gently divide the dough into 2 equal pieces of about 18 ounces each, or into 9 pieces of about 4 ounces each (for torpedo rolls). Carefully form the pieces into batards, or rolls, degassing the dough as little as possible. Lightly dust with a sprinkle of flour, cover with a towel or plastic wrap, and let rest for 5 minutes. Then complete the shaping, extending the loaves to about 12 inches in length or shaping the torpedo rolls. Line a sheet pan with baking parchment and dust with semolina flour or cornmeal. Place the loaves on the pan and lightly mist with spray oil. Cover loosely with plastic wrap.</p><p>6. Proof at room temperature for about 1 hour, or until the loaves or rolls have grown to about 1 1/2 times their original size.</p><p>7. Put an empty pan in the bottom of the oven and preheat to 500 degrees F. Score the breads with 2 parallel, diagonal slashes or 1 long slash.</p><p>8. Rolls can be baked directly on the sheet pan. For loaves, generously dust a peel or the bake of a sheet pan with semolina flour cornmeal and very gently transfer the loaves to the peel or pan. Transfer the dough to the baking stone (or bake on the sheet pan). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, spray the walls of the oven with water and close the door. Repeat once more after another 30 seconds. After the final spray lower the oven setting to 450F (or 400F if and cook it longer if you want a crunchier crust) and bake until done, rotating 180 degrees, if necessary, for even baking. It should take about 20 minutes for loaves and 15 minutes for rolls. The loaves and rolls should be golden brown and register at least 200 degrees F at the center.</p><p>9. Transfer the rolls or loaves to a cooling rack and cool for at least 1 hour before slicing or serving. </p><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:4ccebae2-dcf5-455e-9161-25a368ca11ac" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="The biga will rise slightly in the refrigerator" href="http://lh3.ggpht.com/lewis76/SLw_q2r3_hI/AAAAAAAAAmo/jE2dpjlmO0A/18x61.jpg?imgmax=800" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SLw_tvbBxVI/AAAAAAAAAms/enEvdRSHc5Q/15.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:4ff3e56e-bd57-4982-9a0c-e9c0c0e782b4" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="Cut the biga into 10 small chunks and cover them with a towel to remove the chill from them. You should let them rest about 1 hour." href="http://lh6.ggpht.com/lewis76/SLw_ueLELNI/AAAAAAAAAmw/J-eF7HOuYic/28x61.jpg?imgmax=800" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLw_xlGKVjI/AAAAAAAAAm0/m77LcPXn33s/25.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:ca5d1d55-8a64-46d1-a855-d412084fad6a" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="mise en place" href="http://lh5.ggpht.com/lewis76/SLw_yqZGAUI/AAAAAAAAAm4/ZNsYQSUX88w/38x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLw_0iBYoSI/AAAAAAAAAm8/xLDUcYXwHw0/32.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:89c0f4c1-76be-45bf-be3c-d152c8bea769" style="margin: 0px; padding: 0px; display: inline;"><a title="" href="http://lh4.ggpht.com/lewis76/SLw_1SXmJzI/AAAAAAAAAnA/UgvBOEQhsP8/48x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLw_27mSsjI/AAAAAAAAAnE/Sr_qtpIHc1M/4.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:821c2a90-8105-41cf-8116-8873703e3dcf" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="What you are looking for is a nice elastic dough. Tacky but not overly sticky. I actually found the final product here to be too thick and added a little water. This threw me down the path of water/flour balance and I ended up with a very wet dough." href="http://lh4.ggpht.com/lewis76/SLw_3ihx0uI/AAAAAAAAAnI/csHmCHxB98c/58x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLw_5TqvYDI/AAAAAAAAAnM/7kS8NzQh-Lg/519.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:b1bdea5e-8a39-4354-95ee-d71e2ca6d049" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="Don't forget to oil that bowl!" href="http://lh3.ggpht.com/lewis76/SLw_6IViqBI/AAAAAAAAAnQ/h2z9rjYaW18/68x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLw_62VZ2QI/AAAAAAAAAnU/FMNwqla6S48/68.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:2ac9ab5c-2117-4f09-bf43-154f5037a169" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="Lightly flour a work surface." href="http://lh3.ggpht.com/lewis76/SLw_7VZBT8I/AAAAAAAAAnY/GXu0A4R64Qo/78x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLw_8U4M3NI/AAAAAAAAAnc/wSUmn9oesi4/710.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:92fac66d-b98e-4ee6-80dd-fa69843b6006" style="margin: 0px; padding: 0px; display: inline;"><a title="" href="http://lh4.ggpht.com/lewis76/SLw_84BA8cI/AAAAAAAAAng/C-TbmxCoBeM/88x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLw_-JFhy3I/AAAAAAAAAnk/HIKJTIZ0gAc/8.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:98456421-0ab9-47fd-b6fe-b79e0220b82a" style="margin: 0px; padding: 0px; display: inline;"><a title="" href="http://lh5.ggpht.com/lewis76/SLw_-rsi3lI/AAAAAAAAAns/f4bki5k2GJw/98x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLw__bhNJNI/AAAAAAAAAnw/BM17WDPsLe8/9.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:f8322292-070d-403e-9c46-764211bbc2b3" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="Cut the dough in half and form into loaves." href="http://lh3.ggpht.com/lewis76/SLw__2-r3tI/AAAAAAAAAn0/Sqj6RJg2M80/108x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SLxAA37oiII/AAAAAAAAAn4/udsBEcayxXQ/105.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:3fc436d5-f3a0-4f0a-a2f2-aaa3cd56bd07" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="Let them rise for a bit..." href="http://lh5.ggpht.com/lewis76/SLxABbgrtQI/AAAAAAAAAn8/tKhtJ5XO4Fg/118x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLxACe1MZMI/AAAAAAAAAoA/eAJpj57SfC8/114.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:df887b17-2a64-4358-88eb-14de271d0c53" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="Before letting them rise, cover your " href="http://lh5.ggpht.com/lewis76/SLxACvwqkSI/AAAAAAAAAoE/UDIP46nW1J4/128x6.jpg?imgmax=800" rel="thumbnail" the="" deflate="" and="" wrap="" to="" stick="" will="" it="" or="" bread="" oil="" lightly="" forget="" t="" don="" plastic="" with="" cover="" meal="" corn="" cutting="" my="" of="" side="" back="" is="" mine="" peel=""><img src="http://lh4.ggpht.com/lewis76/SLxAD5nkjaI/AAAAAAAAAoI/giz8P9LoPR4/1214.png?imgmax=800" border="0" /></a></div><p></p><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:c58b2fed-9a2f-4128-bd59-1633f4674233" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="The beautiful loaves cooling off. Note the bread bible in the background :)" href="http://lh3.ggpht.com/lewis76/SLxAEcKxIjI/AAAAAAAAAoM/cga1NgMvZrM/138x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLxAFau4PyI/AAAAAAAAAoQ/h3yLnYo8ZRo/1313.png?imgmax=800" border="0" /></a></div><p></p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:0f9e758e-f85c-45f8-97a8-175f33a1ed5b" style="margin: 0px; padding: 0px; display: inline; float: none;"><a title="The family's favorite way to enjoy this bread is with a little spread on top." href="http://lh3.ggpht.com/lewis76/SLxAF6sTcAI/AAAAAAAAAoU/upkUTvHHLYg/148x6.jpg?imgmax=800" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SLxAHC7buCI/AAAAAAAAAoY/jCjnmtljojA/1413.png?imgmax=800" border="0" /></a></div><p></p><p></p><p></p><p>Sorry about the darkness of the photos. I was night baking without a light :) I hope you do try this bread out at home. It is definitely an easy way to look like a master artisan baker :) The crust and crumb were perfect for spreads and cheeses. As I've stated before I'm more of a cheese man myself but you can see the lovely Mrs. T and the children have an obvious winner.</p><p>Have you used a <a href="http://tablebread.blogspot.com/2008/08/biga-no-excuse-way-to-start-week.html">biga</a> before? Did you enjoy the experience? If you've been overly intimidated by what may be perceived as advanced, will you try now?</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com9tag:blogger.com,1999:blog-4933595460375598468.post-187734552009459672008-08-29T11:36:00.001-07:002008-08-31T04:02:25.570-07:00Chef Robert Irvine - Dinner Impossible 'Tablebread' style<p>So this post is kind of late but as I have stated before I am finally starting to catch my blog up with what has been going on here in Italy. When I got to Italy I got the shock of a lifetime! I had the opportunity to meet Chef Robert Irvine! Chef Irvine was in Naples doing a Mission Impossible episode for the military and was available for autographs. Since his show is not aired on Italian TV not many people really knew who he was (gasp) so I had his exclusive attention for a good 20 minutes.</p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:d2ef60a1-3ee4-4aa4-bbe6-ddf33d485b20" style="margin: 0px; padding: 0px; display: inline; float: none; text-align: center;"><a href="http://lh6.ggpht.com/lewis76/SLhBjjTz2rI/AAAAAAAAAkw/71GcD74HLyI/Chef_Irvine-and-me-8x6.jpg?imgmax=800" title="The man, the myth, oh and Chef Irvine ;)" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SLhBnwcY-PI/AAAAAAAAAk0/41GJHU59Igk/Chef_Irvine-and-me%5B33%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p> <p>I realize too that this is also the first glimpse of the man behind the dough :) I know what you're thinking..."He works out" and you would be correct. Chef Irvine talks about how much he works out in his book ;) as for me well, I like bread, enough said. In case you have ever watched his show and really did wonder if he was a work out fanatic then let me answer that for you - YES HE IS!!! He was massive! In his book he discusses how he likes to cook and workout as a stress reliever. Now if only I could get on board with that plan!</p> <p>Chef Irvine was my first "celebrity" chef to meet and I have to say that he was the nicest guy you could imagine. He was completely approachable and amazingly friendly to talk to. We talked about his show and the things that had happened with the Food Network. he said that the Food Network had apologized to him for overreacting to a misunderstanding about his credentials. I asked him what he was going to do now. He said that although he couldn't go into details about it he was in talks with a major network and taking his show prime-time.</p> <p> Before leaving Chef Irvine autographed his latest cookbook for me with some very kind words.</p> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:5c9c7f6a-41d9-46a2-b3a2-46dcb3ede0f5" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SLhBolMzXLI/AAAAAAAAAk4/r_4UqcWXwmU/book-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLhBrfYTDzI/AAAAAAAAAk8/_ObB4GyUVZc/book.png?imgmax=800" border="0" /></a></div> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:5d730c17-bfcb-49c0-94a9-277fef7dd768" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh3.ggpht.com/lewis76/SLhBr3XXmfI/AAAAAAAAAlA/wwT067vWuMU/autograph-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLhBthJMl1I/AAAAAAAAAlE/hcRr3ow8L2c/autograph%5B11%5D.png?imgmax=800" border="0" /></a></div> <p> </p> <p>The book (<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FMission-Cook-Recipes-Making-Impossible%2Fdp%2F0061237892%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220035359%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Mission: Cook!</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" />) is more of an autobiography of Chef Irvine's life than a cookbook. The recipes that he shares are from his present day life and his childhood. Chef Irvine was a cook in the Royal Navy and he shares stories from that part of his life as well. </p> <p>In his cookbook you will get recipes ranging from Black Angus Beef Tartare with Toasted Brioche and Fried Quail Egg (I can't imagine ever putting this in front of my children who still balk at meatloaf) to Chicken Vindaloo (I love Vindaloo!! Now if I only I could get it to love me...). The wide range of recipes speaks to the amazing life this Chef has had.</p> <p>Well, I certainly can't wait to see what shows he comes up with! There have been many celebrity chefs do well on prime-time TV in America. Especially the British type. I am a personal fan of <a href="http://www.fox.com/kitchennightmares/">Kitchen Nightmares</a> and <a href="http://www.fox.com/hellskitchen/">Hell's Kitchen</a>. I've never really gotten into<a href="http://www.jamieoliver.com/"> Jamie Oliver</a> but I'm not saying I wouldn't give it a try later in life.</p> <p>I would like leave you dear Reader, with my opinion of the ton of negative articles about Chef Irvine; I have to say that unless you have met him in person and seen what kind of guy he really is you shouldn't believe everything you read. I'm a life long fan. Also, in case you are wondering if I am 'celebrity prone' I can't ever imagine meeting Rachel Ray or Paula Deen and writing this same review. (Yes, dear Reader, that was a slam.)<br /></p> <p><strong></strong></p> <p><strong>Tell us about your experiences:</strong></p> <p>Have you met any "celebrities"? Chef or otherwise?</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com8tag:blogger.com,1999:blog-4933595460375598468.post-25758302255654212442008-08-28T12:36:00.001-07:002008-08-29T13:15:09.063-07:00Ciabatta bread - The Italian 'Slipper'<p>(Correction: This bread DOES NOT use a biga. That line accidentally made it past the editors before they had their coffee. That line has been removed.)<br /></p><p>Ciabatta is an Italian bread which literally translated stands for "slipper". Legend has it that the bread got this name because of the odd shape of the bread. No one actually knows where this bread originated in Italy but every region has their own version. Here in Naples, the ciabatta is usually meant for sandwiches or "panini". One of the things I like about baking this type of loaf is there is no defined shape. What you get is what you get. There is no right or wrong answer so absolutely have fun with this one!<br /></p> <p>This recipe comes from <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FBakers-Tour-Malgieris-Favorite-Recipes%2Fdp%2FB000SZS2G6%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1220029671%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">A Bakers Tour</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" /> by Nick Malgieri.</p> <p><u><strong>Ingredients</strong></u>:</p> <p>4 1/2 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off)</p> <p>2 teaspoons salt</p> <p>2 teaspoons active dry yeast</p> <p>2 cups warm water, about 110 degrees</p> <p>Olive oil for the bowl</p> <p>Cornmeal for the sliding pan</p> <p>Baking stone or 2 jelly-roll pans that fit side by side in the oven, plus a cooking sheet with no sides or a piece of stiff cardboard to slide the loaves into the oven.</p> <p><strong><u>Instructions</u></strong>:</p> <p>1. Stir together the flour and salt in the bowl of an electric mixer. In a separate bowl, whisk the yeast into the water. Then stir the yeast mixture into the flour.</p> <p>2. Fit the mixer with the paddle and mix the dough for about 1 minute on lowest speed.</p> <p>3. Stop the mixer and let the dough rest for 10 minutes.</p> <p>4. Beat the dough again on medium speed, until smooth and elastic, about 2 to 3 minutes.</p> <p>5. Oil a 3-quart bowl and scrape the dough into it. Turn the dough over so that the top is also oiled. Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour.</p> <p>6. About 30 minutes before you are ready to bake the dough, place the baking stone on the middle rack of the oven and preheat to 500 degrees If you are using pans instead of the stone, invert the two pans side by side on the middle rack of the oven and preheat at the same temperature.</p> <p>7. To form the loaves, scrape the dough onto a floured work surface, deflating it as little as possible. Gently pat the dough into an 8-inch square. Cut in half to make 2 rectangles.</p> <p>8. Sprinkle the cookie sheet or cardboard with cornmeal and arrange one of the pieces of dough at the far end, stretching the dough very slightly as you place it on the pan. open the oven and slide the loaf onto the stone or one of the inverted jelly-roll pans, quickly jerking away the cookie sheet or cardboard. Repeat with the remaining piece of dough.</p> <p>9. Bake the ciabattas until they are very dark golden and read an internal temperature of about 200 degrees, about 25 minutes.</p> <p>10. Cool the breads directly on a rack.</p> <p>Serving: Cut the loaf into thick vertical slices to serve it with a meal. To use the loaves for sandwiches, split them horizontally.</p> <h4 align="center">Mise en place</h4> <h4></h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:a4b13726-8ed3-4035-ac2e-9f382f1f9378" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh5.ggpht.com/lewis76/SLb9WNp6tEI/AAAAAAAAAi0/KHWXbV7ChG0/1-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLb9XWSfNgI/AAAAAAAAAi4/z3SW33158PQ/1.png?imgmax=800" border="0" /></a></div> <p></p> <h4>Do not let your water get too hot or it will kill the yeast!</h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:0f328c14-7c5b-4e1e-a593-2e67eb047060" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh5.ggpht.com/lewis76/SLb9YChO6qI/AAAAAAAAAjA/LYTpaVzV5SY/2-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh4.ggpht.com/lewis76/SLb9ZUR4m9I/AAAAAAAAAjE/DZgzUjvl748/2.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:c91aac16-c221-4e28-a539-7775e832ac1a" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SLb9aOBlq2I/AAAAAAAAAjI/fHrefGTCOR4/3-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLb9bbvyq7I/AAAAAAAAAjM/FIlFUF93kQs/3.png?imgmax=800" border="0" /></a></div> <p></p> <h4>Lewis Note: I like to let the yeast rest in the water to properly hydrate for about 2 or 3 minutes before adding the mixture to the flour. This gives the yeast time to get going before you put them to work!</h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:691fee16-8223-4ec6-8af5-2c29ae879b75" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SLb9b68VtwI/AAAAAAAAAjQ/Uv2rt9xv3q0/4-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLb9dHnWfGI/AAAAAAAAAjU/dEFUnlp6yWs/4.png?imgmax=800" border="0" /></a></div> <p></p> <h4>The dough should be sticky but not too wet</h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:3193e4ea-bd39-49a6-8f02-6e979e5d74a4" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SLb9d8p2SPI/AAAAAAAAAjY/vbz8nsouCqA/5-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLb9fd8WktI/AAAAAAAAAjc/g0heZK2kQ1Y/5.png?imgmax=800" border="0" /></a></div> <p></p> <h4>Do not over mix! When the dough comes together stop the mixer!</h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:2b1fe565-93cc-4532-9c30-e5b980321e58" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SLb9gLCHI4I/AAAAAAAAAjg/YgVFatnN8xM/6-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLb9hHVza7I/AAAAAAAAAjk/Yl2Z3MKu-I8/6.png?imgmax=800" border="0" /></a></div> <p></p> <h4>Lewis Note: OIL THE TOP OF THE PLASTIC WRAP!!!! You WILL hate yourself if you don't when you try to pull it off...you've been warned.</h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:3b909a8f-ce98-4403-bc3d-65501329f034" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh6.ggpht.com/lewis76/SLb9iH6rwoI/AAAAAAAAAjo/F4aDKW1Od1E/7-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLb9jNN_wgI/AAAAAAAAAjs/Nye-kU00QDI/7.png?imgmax=800" border="0" /></a></div> <p></p> <p>...a little corn dusting...</p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:c80834db-f469-4ec0-a7d5-12ff6c19d8da" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SLb9j7LmQWI/AAAAAAAAAjw/7nLGNgxynck/8-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLb9lFO-J9I/AAAAAAAAAj0/MZgONUC1sL4/8.png?imgmax=800" border="0" /></a></div> <p></p> <h4>Lewis Note: Spray your knife with a little oil and the dough will not stick to the knife.</h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:d0142095-fd89-4327-abd3-e01debe0e6a2" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SLb9l6v1wlI/AAAAAAAAAj4/S47G1CQyVuA/11-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLb9nJ48bBI/AAAAAAAAAj8/JjTLdFptQpU/11.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:b0c6897e-6e7d-4981-8023-8925794ad35c" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh3.ggpht.com/lewis76/SLb9qTKPHNI/AAAAAAAAAkA/xWBEDLuAZ60/12-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLb9rgrcBvI/AAAAAAAAAkE/9CGyQC5Ikgk/12.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:25da46b4-3908-43f7-9c8c-02d3b6c7d34b" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh5.ggpht.com/lewis76/SLb9scyhgxI/AAAAAAAAAkI/fnJs36DLMIw/13-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh6.ggpht.com/lewis76/SLb9trblgJI/AAAAAAAAAkM/1yUadAqwdnw/13.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:6eb12988-8de1-48f9-88c9-79bc73f5ad5f" style="margin: 0px; padding: 0px; display: inline;"><a href="http://lh4.ggpht.com/lewis76/SLb9uA45zJI/AAAAAAAAAkQ/_KagJIFKlU8/14-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLb9vcPNeLI/AAAAAAAAAkU/gm_mwnks8g8/14.png?imgmax=800" border="0" /></a></div> <p></p> <h4 align="center">...The Crust...</h4> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:7b72f53a-871f-4c1d-93d4-7b6403cecd9b" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh3.ggpht.com/lewis76/SLb-K3tFS7I/AAAAAAAAAkY/ak-WVH2VjeE/15-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLb-MZuNQRI/AAAAAAAAAkc/-xWOhPFphUw/15%5B9%5D.png?imgmax=800" border="0" /></a></div> <p></p> <p> </p><div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:06fbc641-1638-48c1-8819-25a9132a199e" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh6.ggpht.com/lewis76/SLb-NDt_wBI/AAAAAAAAAkg/xymwpcMQfJk/16-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh5.ggpht.com/lewis76/SLb-OUsV-KI/AAAAAAAAAkk/nmWijFh06eg/16%5B11%5D.png?imgmax=800" border="0" /></a></div> <p></p> <h4>...The Crumb...</h4> <div class="wlWriterSmartContent" id="scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:8fdf9ded-4156-4926-82ed-1b9ecd406368" style="margin: 0px; padding: 0px; display: inline; float: none;"><a href="http://lh6.ggpht.com/lewis76/SLb-PTS2u4I/AAAAAAAAAko/FSyZZZaM3iE/17-8x6.jpg?imgmax=800" title="" rel="thumbnail"><img src="http://lh3.ggpht.com/lewis76/SLb-Qynd4-I/AAAAAAAAAks/OCyCe9MFzCw/17%5B6%5D.png?imgmax=800" border="0" /></a></div><br /><span style="font-weight: bold;">Give us your opinion:<br /><br /></span>My family loves this bread. I like to eat it plain with cheese on top. My lovely wife likes to toast the bread and put peanut butter on top. I think anything would go great on this lovely bread!<br /><br />What is your favorite way to eat a sandwich or "panini"?Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com9tag:blogger.com,1999:blog-4933595460375598468.post-3769921399706437512008-08-25T13:01:00.001-07:002008-08-26T10:56:09.650-07:00Biga - The no excuse way to 'start' the weekWell, as my official 'I'm back' posting I thought I would start things back off with a starter. :) Pun intended. <p>The Biga is an Italian technique for creating a pre-ferment. One of the reasons you would want to use a pre-ferment or '<em>biga', </em>is to give the bread you are baking a deeper flavor and add a little more complexity to the end loaf. </p> <p>I use this method as a way to make it seem like I've spent all day in the kitchen baking bread. You can make this up to three days ahead of when you want to use it. Just mix as directed and put in the refrigerator in a covered bowl. You can also freeze the biga for up to three months. If you decide to do either of the above, just remove the biga and let it come to room temperature before using - usually about an hour. </p> <p>I like to make this biga on a Saturday or Sunday when I'm just laying about and preserve it for use on Monday or Tuesday. This gives me fresh bread during the week when I have very little time to bake.</p> <p>Stay tuned for different ways to use the biga to create amazing breads that make it taste like you've been baking all day!</p> <p> </p> <p>(from <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FBread-Bakers-Apprentice-Mastering-Extraordinary%2Fdp%2F1580082688%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1219773222%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">The Bread Bakers Apprentice by Peter Reinhart</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" width="1" border="0" height="1" />)</p> <p>Makes about 18 ounces</p> <p><strong><u>Ingredients:</u></strong></p> <p>2 1/2 cups (11.25 ounces) unbleached flour </p> <p>1/2 teaspoon (.055 ounces) instant yeast</p> <p>3/4 cup plus 2 tablespoons (7 to 8 ounces) water, at room temperature</p> <p> <strong><u>Directions:</u></strong></p> <blockquote> <p>1. <strong>Stir together the flour and yeast</strong> in a 4-quart bowl (or in the bowl of an electric mixer). Add 3/4 cup plus 2 tablespoons of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)</p> <p>2. <strong>Sprinkle some flour on the counter</strong> and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77 to 81 degrees F.</p> <p>3. <strong>Lightly oil a bowl</strong> and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.</p> <p>4. <strong>Remove the dough</strong> from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.</p> </blockquote> <p>Authors note:</p> <p>Biga will keep in the refrigerator for up to 3 days, or in the freezer for about 3 months.</p><p><br /></p><p>To help demonstrate the simplicity of this recipe I requested the assistance of the beautiful Ms. A. Of course if you decide to ask the kids to help (and I suggest you do!) always provide good supervision. What you don't see is me a foot behind her ready to "pull the plug" in that something goes wrong.</p><p> Mix the ingredients<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglY_bGd0Oaifng3XMJtvij5HQkWrzNGGRfaGa2of50se_oogum8n_LSZx1s-XeU1szvwmYCSAkE3bKQOS6H-FFmyFnzyv1bCBu4vK5A3YoMXjuGWGBrW8DALgTH0Z-_49wsqyTM_z2lYRf/s1600-h/Adding+flour+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglY_bGd0Oaifng3XMJtvij5HQkWrzNGGRfaGa2of50se_oogum8n_LSZx1s-XeU1szvwmYCSAkE3bKQOS6H-FFmyFnzyv1bCBu4vK5A3YoMXjuGWGBrW8DALgTH0Z-_49wsqyTM_z2lYRf/s320/Adding+flour+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879479230584946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcqVunL1OyZLJYx-lTxQGJqunsqw_6fX6qHbC3MEQ4P4yPFxiUjlAOIaFXh1fhbVuJZdaLFfsEm5kHkmyzDIJv-G2rdPIO-16kyeXYPMK-TK_2iE5yiuueOd1nocLyCiERmI552Q76SC9/s1600-h/Adding-flour-3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcqVunL1OyZLJYx-lTxQGJqunsqw_6fX6qHbC3MEQ4P4yPFxiUjlAOIaFXh1fhbVuJZdaLFfsEm5kHkmyzDIJv-G2rdPIO-16kyeXYPMK-TK_2iE5yiuueOd1nocLyCiERmI552Q76SC9/s320/Adding-flour-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879490891696946" border="0" /></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nZdQRnCLgKq237aJnX9R1d6YD4yjyDic1SXERmC3BpDrSNfZfOFEkf0Vzp0MYr4hLI9JdGRopu0qOGkQ8r6aO6GZxRAzF8rOGtz-E3KK3beguzrD7HNzy3OHyDDnu2nEe4G6U3c5uMz7/s1600-h/Adding-flour-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nZdQRnCLgKq237aJnX9R1d6YD4yjyDic1SXERmC3BpDrSNfZfOFEkf0Vzp0MYr4hLI9JdGRopu0qOGkQ8r6aO6GZxRAzF8rOGtz-E3KK3beguzrD7HNzy3OHyDDnu2nEe4G6U3c5uMz7/s320/Adding-flour-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879486196216690" border="0" /></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RyBdE9aDfG5CIJ32b_-FhLCOs393R0oJ1ubnMUuJl05F_Hwyor-UdYUVHrhLebgvadlAVp6onWYp2Hyp8f3_GK66tmVQddXUZhiXyKwu9lkXjTGp_UP6x6xs6COHp7AJ7-TnjxN8ObXe/s1600-h/Adding-water.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RyBdE9aDfG5CIJ32b_-FhLCOs393R0oJ1ubnMUuJl05F_Hwyor-UdYUVHrhLebgvadlAVp6onWYp2Hyp8f3_GK66tmVQddXUZhiXyKwu9lkXjTGp_UP6x6xs6COHp7AJ7-TnjxN8ObXe/s320/Adding-water.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879494158596962" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_qlDdn8UQiKe44-NP1gqme5EFUfFzDCaLFO8UciZLtlBwkdH8Xr3T1S9AOqIBrhv5Wu4rwHmjWuuy-tyb9ixtJXv8hyphenhyphen3gTTXFmheaRtGMvNFdVw0X96k4ime2PWGU1j_7eXWCzAd39BA/s1600-h/Adding-yeast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_qlDdn8UQiKe44-NP1gqme5EFUfFzDCaLFO8UciZLtlBwkdH8Xr3T1S9AOqIBrhv5Wu4rwHmjWuuy-tyb9ixtJXv8hyphenhyphen3gTTXFmheaRtGMvNFdVw0X96k4ime2PWGU1j_7eXWCzAd39BA/s320/Adding-yeast.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879495021820258" border="0" /></a></p><p> The dough should come together in a ball but will still be very "wet"<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPTKadgof8XqIjJAbv29er9EZH1IPuVe0cjDnu0p2NlM_VzB2IKB_e_RiZFiE6u1nZtgtZwrv7Fem25q4eylDo-cUnlzyF7HVEcpu33ckeKoDhNNuqhTLeEAJr7-A38SibytrfxFAf9aF/s1600-h/Dough-mixing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPTKadgof8XqIjJAbv29er9EZH1IPuVe0cjDnu0p2NlM_VzB2IKB_e_RiZFiE6u1nZtgtZwrv7Fem25q4eylDo-cUnlzyF7HVEcpu33ckeKoDhNNuqhTLeEAJr7-A38SibytrfxFAf9aF/s320/Dough-mixing.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879663203465554" border="0" /></a></p><p> Let it rest. This dough takes about 4 hours to fully rise.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMjWh5RFZv-idKtr22GnIcHPnM1c54VnkQ5PcGCOh2kghdOcr_eM0FxVBLXw02FV0ZitT9VlW483pDiciSkPGjUDot5PKM0kX-HpOLMlH8hDwjrcgBk13YRyFSwZBwWeqL2qfKppohB16/s1600-h/Dough-resting.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMjWh5RFZv-idKtr22GnIcHPnM1c54VnkQ5PcGCOh2kghdOcr_eM0FxVBLXw02FV0ZitT9VlW483pDiciSkPGjUDot5PKM0kX-HpOLMlH8hDwjrcgBk13YRyFSwZBwWeqL2qfKppohB16/s320/Dough-resting.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879666966033554" border="0" /></a></p><p> Knead the dough on a lightly floured surface.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLi8hFJB10S9H2VWiPdwP7VyDu4loMYCgYQ4dqeXd3MdNknwMHS19mUL6m5U8VUkl-acakUD2H2KJkq7CRClhKR-7A087AK94ig7u9gQhp_9cAGa-fY5imghndZTU0NPY7bEBECTaOPaEh/s1600-h/out-of-bowl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLi8hFJB10S9H2VWiPdwP7VyDu4loMYCgYQ4dqeXd3MdNknwMHS19mUL6m5U8VUkl-acakUD2H2KJkq7CRClhKR-7A087AK94ig7u9gQhp_9cAGa-fY5imghndZTU0NPY7bEBECTaOPaEh/s320/out-of-bowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879780531948802" border="0" /></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgiE5Z37Bfyirf9eEbnQzY1YYHHgnRCHG3tCQUROcsPsY594sokmjbZO4aLP55J-n0gprhCHpTpZ2FLaUNvTimxmnu7-2Qldw4qAgFN9tCxboJo9fa_x8VyfWj4RFZ_xToswhO-B_Iy_I/s1600-h/begin-kneading.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgiE5Z37Bfyirf9eEbnQzY1YYHHgnRCHG3tCQUROcsPsY594sokmjbZO4aLP55J-n0gprhCHpTpZ2FLaUNvTimxmnu7-2Qldw4qAgFN9tCxboJo9fa_x8VyfWj4RFZ_xToswhO-B_Iy_I/s320/begin-kneading.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879659861315314" border="0" /></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV54-uATySD8T2RzSEx0GDKMoH2HY1UgAVlRbPjhaWwajwmPptZuiDOAooor08BhGl5_TmS05ebtAFNPWxN899YgSENAVC34k1b7XEzP7ffxvlbnw3bLE3n8KpOx74yhmIs3yldsikLvW/s1600-h/kneading.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV54-uATySD8T2RzSEx0GDKMoH2HY1UgAVlRbPjhaWwajwmPptZuiDOAooor08BhGl5_TmS05ebtAFNPWxN899YgSENAVC34k1b7XEzP7ffxvlbnw3bLE3n8KpOx74yhmIs3yldsikLvW/s320/kneading.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879775387954578" border="0" /></a></p><p> You can put this in the refrigerator for up to 3 days or freeze for 3 months. Don't be afraid if this dough rises a little - that's where the flavor comes from!<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcp4KlyI0ok_giQR-Wgr1c52HqUrXGfg_hmxjz16H9kgA8GCdic4gAhM9G4m_LEmbC43Yp0Fkr14gk8rxFNHRTMkwK4qmFcev23iYBhKpWVvJHwze7PS0GG9jntuwPSUmZPnAe-fxCXWf/s1600-h/finished.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcp4KlyI0ok_giQR-Wgr1c52HqUrXGfg_hmxjz16H9kgA8GCdic4gAhM9G4m_LEmbC43Yp0Fkr14gk8rxFNHRTMkwK4qmFcev23iYBhKpWVvJHwze7PS0GG9jntuwPSUmZPnAe-fxCXWf/s320/finished.jpg" alt="" id="BLOGGER_PHOTO_ID_5238879669111566722" border="0" /></a></p> <p> </p> <p>- Do you bake on the weekdays? </p> <p>- What are some of the items you create?</p> <p>- What are some of the time saving techniques that you use when you are under a time crunch?</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com5tag:blogger.com,1999:blog-4933595460375598468.post-53197646154792904312008-08-22T07:37:00.001-07:002008-08-22T07:40:37.741-07:00I'm back for real this time! (no really, for real this time!)<p>Ok, so I admit that I may have underestimated this whole moving overseas and starting a new job thing. It turned out to be, as Willie Wonka would put it, a wang-doozler of a task. In short I have been terribly absent from the kitchen since February. I have missed <a href="http://daringbakersblogroll.blogspot.com/" target="_blank">Daring Bakers Challenges</a>, I've missed all sorts of new baking books, AND I've missed reading all of your blogs.</p> <p>Hopefully we can get things back on track here...</p> <p>I will admit that I had a bit of a crisis of content. What do I blog about? There are already so many good bread sites out there. Very informative bread sites at that. Ones with shiny forums and friendly administrators. Just because I moved to Italy I didn't want to become a travel blog - frankly, there's enough of those out there to cure any travel question you may have. What does one blog about? Am I so one-dimensional as to only bake bread? (By the way THAT'S NOT A BAD THING!) It is definitely on the top three list of things I like to smell in the oven. (Bread, cake, and herb chicken) I do enjoy the whole process - mixing, kneading, forming, baking, and the history of each loaf. Hmm, so what's a boy to do? </p> <p>Well, I think we may have to broaden our horizons. I blame the <a href="http://daringbakersblogroll.blogspot.com/" target="_blank">Daring Bakers</a> for this crisis of conscience. I never would have believed that I could pull off some of the desserts that we did in the past. (<a href="http://tablebread.blogspot.com/2007/12/december-daring-bakers-yule-log.html" target="_blank">Yule Log</a> anyone?) That experience gave me the confidence to move forward with new things - to be 'Daring'.</p> <p>One of my fantasies has always been to become a pastry chef. Julie over at <a href="http://onewallkitchen.blogspot.com/" target="_blank">One-Wall Kitchen</a> is currently living that experience and I can only imagine the kind of fun she's having! I invite you to see the beautiful things she creates over there.</p> <p>So, in closing, I am going to explore the hidden pastry chef inside of me and that will more often then not include bread :) but also many, many other treats!</p> <p>To all of my constant readers who stuck around during my transition - sorry for that absence, your constant visits warmed my heart. Now let me see if I can repay you in beautiful treats.</p> <p>What have you all been up to? What treats have you been baking? Please stop in and catch me up!<br /></p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com7tag:blogger.com,1999:blog-4933595460375598468.post-86451851127368995912008-05-19T12:41:00.001-07:002008-05-19T12:53:30.927-07:00Pane! Pane! Pane! He's gone Italiano!<p> </p> <p>Oh my goodness! Has it already been 4 months?!? Where did the months go? What did I do with them? Has anyone seen my hat?</p> <p>What a crazy ride this has been. Thank you all who have been sending supportive emails and posts. They truly meant a lot and help me through some of the tough times lately. Don't think for a moment I wasn't at least trying to read everyone's blogs. Can you tell I fell behind a little?</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtAxXOwcI3JFRChnXKmOo7A7v_21H9gy9WaUDOlbNfSG9vrBTMk7NloAAEGJtEzFZg2iSPXV4dBVIxNS6IGbZLOLA9GnDcCqYx7FQz2Rpjv9QkfLlFT8VpfY8Vl7mqgxMUbKcmuVOiFFZ/s1600-h/Google1K.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtAxXOwcI3JFRChnXKmOo7A7v_21H9gy9WaUDOlbNfSG9vrBTMk7NloAAEGJtEzFZg2iSPXV4dBVIxNS6IGbZLOLA9GnDcCqYx7FQz2Rpjv9QkfLlFT8VpfY8Vl7mqgxMUbKcmuVOiFFZ/s320/Google1K.JPG" alt="" id="BLOGGER_PHOTO_ID_5202178447214422194" border="0" /></a></p><p>We have had such an incredibly challenging time getting things done in our new Italian home! I will tell you all about the nitty-gritty details later on but here is a spoiler about how long it takes to get things done in bella Italia:</p> <ul> <li>Electricity - 2 weeks (my landlord knew a guy who knew a guy)</li> <li>Phone - 6 weeks (apparently he didn't know this guy)</li> <li>Internet - 7 weeks</li> <li>Washer/Dryer/Refrigerator - bought in March was told it would arrive in May and now they are saying June - 'nuff said (we have learned to like the coin laundry and line drying)</li> <li>Our Furniture and other belongings - we were told a month. It's been two - I'm losing hope...</li> </ul> <p>Of course living abroad isn't all bad. As it happens (and you will find this absolutely hilarious) My landlord is the following:</p> <ul> <li>Cousin to a baker (yes folks, you read that correctly - a BAKER!) Fortune loves my blog :)</li> <li>A natural born farmer and grows many things in our 'Villa'</li> <ul> <li>two Cherry trees</li> <li>a lemon orchard (seriously there's like five or six trees - that's an orchard in my book!)</li> <li>several Apricot trees</li> <li>several Fig trees</li> <li>Grape vines like crazy (no self respecting Italian family would go without these)</li> <li>Orange trees</li> <li>Tomatoes out the wazoo</li> <li>and several items I only pretended to understand when I was being told in Italian (shh don't tell my landlords!)</li> </ul> <li>and finally is married to one of the best cooks I have ever had the pleasure of witnessing in action. She makes a MEAN pasta and does it so effortlessly you sit amazed while shoveling pasta in your mouth.</li> </ul> <p>But I must go now this was a quick 'I'm back' to let all of my blogger friends know I survived the move, well, mostly anyhow. I have so much to talk about, show you, and experience so stick around folks - THE FUN IS JUST BEGINNING!!!!</p> <p>You don't think I would let you go that easy did you? Here's a shot of some bread we stumbled across in the little town of Vietri off the Amalfi Coast:</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPW-q1_9mPyfje2l87M7zIOtYBEU8DD6N0RKTOji_ll_qIjVl82cYd-AzVqLTE3btXoVPBql7YuH8E0j-AtAkdSqVOQr-fXQY-nkkfq_c8n6z3ZwypOPQBoQ_bRK_MDc5aafwix2s40oXP/s1600-h/Vietri_bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPW-q1_9mPyfje2l87M7zIOtYBEU8DD6N0RKTOji_ll_qIjVl82cYd-AzVqLTE3btXoVPBql7YuH8E0j-AtAkdSqVOQr-fXQY-nkkfq_c8n6z3ZwypOPQBoQ_bRK_MDc5aafwix2s40oXP/s320/Vietri_bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5202176913911097490" border="0" /></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeILJZ2Srhv-KV-c4LhBl5DxQuhTJ5bnxz0y8mRjM1As-yBp8N31rIn01HbC3ow7fpat9P0xB-dyBEX8zL2nQxx9_xiw1NC9ypfEorTXV63MxWSJKMOsQdcdRdQKLJJp_sxL5rxqXCfr45/s1600-h/Vietri_bread2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeILJZ2Srhv-KV-c4LhBl5DxQuhTJ5bnxz0y8mRjM1As-yBp8N31rIn01HbC3ow7fpat9P0xB-dyBEX8zL2nQxx9_xiw1NC9ypfEorTXV63MxWSJKMOsQdcdRdQKLJJp_sxL5rxqXCfr45/s320/Vietri_bread2.jpg" alt="" id="BLOGGER_PHOTO_ID_5202176918206064802" border="0" /></a></p> <p> </p> <p> </p> <p>...more about this place later...</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com14tag:blogger.com,1999:blog-4933595460375598468.post-88953817292861848932008-02-29T06:20:00.000-08:002008-02-29T06:26:02.429-08:00February Daring Bakers ChallengeWell, as you all know dear readers, I am still in the process of shifting countries so this is yet another month without a successful <a href="http://www.daringbakersblogroll.blogspot.com/">Daring Bakers</a> Challenge. I will be back though, I promise! Just as soon as I have a kitchen again!<br /><br />Please go check out all of my other<a href="http://www.daringbakersblogroll.blogspot.com/"> Daring Bakers</a> buddies who did successfully bake their daring hearts out this month. The challenge was french bread Julia style (I know I should have been able to do this in my sleep - SHHH! you!) and I really think you will enjoy the outcome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.daringbakersblogroll.blogspot.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_pIn2NbD9SPt0CYCvkjH6zl9sMj4bZFQP9rDcSqvdhK7yv6ueqkXRuhNWMu7jvWq25ar8Ju01pvWKQE24p1F4KsnDcIGfnXYAUOoPKX91Qu6NPouXP4VMhc2Az-yV7kqzbeuyck-iY6S/s320/blue_db.jpg" alt="" id="BLOGGER_PHOTO_ID_5172407736065952162" border="0" /></a>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com18tag:blogger.com,1999:blog-4933595460375598468.post-73348617847425194832008-02-22T14:58:00.001-08:002008-02-25T14:10:45.979-08:00Late Night at The Table with The Whole Grains Council<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://wholegrainscouncil.org/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNT6ey7WdElPrzYsJgt9PgfMWdMwqrz9HiA4uK0j7ccwX_ckHCweH4wXnK79A-zNb0P0vRah8WvVR546NtslYwEn0JigVcIhcKXA-bQHS3tTEYXgQD3DuANl-ijitxwtDu7lIMhZbmm1_B/s320/filling_the_void.jpg" alt="" id="BLOGGER_PHOTO_ID_5169946948841346034" border="0" /></a>Hello everyone! I had the amazing opportunity to interview one of the most influential leaders of the whole wheat movement in Northern America this week. Cynthia Harriman the Director of Food and Nutrition Strategies for <a href="http://www.oldwayspt.org/">Oldways </a>and <a href="http://wholegrainscouncil.org/">The Whole Grains Council</a> sat down with us this week and shared some of her knowledge and thoughts about whole grains: <p><strong>Tablebread: Welcome Cynthia! Can you tell us a little bit about yourself, your position, and your organization?</strong></p> <p>Thanks Lewis. <a href="http://wholegrainscouncil.org/">The Whole Grains Council (WGC)</a> is an <a href="http://www.oldwayspt.org/">Oldways’ </a>educational program helping consumers achieve better health by increasing their consumption of quick, easy, and delicious whole grains.</p> <p>The WGC’s many initiatives help individuals and families to find whole grain foods and to understand their health benefits; help the media to write accurate, compelling stories about whole grains; and help manufacturers to create a wide variety of appealing whole grain products. </p> <p>The WGC was originated in 2003 by <a href="http://www.oldwayspt.org/">Oldways</a>, the non-profit food issues think tank that creates and organizes a wide variety of programs and materials about healthy eating, drinking and lifestyles, and the traditional pleasures of the table. Its educational programs are for consumers, scientists, the food industry, health professionals, chefs, journalists and policy makers. You can learn more about the Whole Grains Council at <a href="http://www.wholegrainscouncil.org/">www.wholegrainscouncil.org</a>.</p> <p>I’m Director of Food and Nutrition Strategies for Oldways and the WGC – a job I love because it lets me spend my time thinking up innovative ways to communicate on health issues with both consumers and manufacturers.<span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></p> <p><b>TB: When did you first see major national attention turn towards whole grains?</b></p> <p><b></b></p> <p>This was one of those “perfect storm” things, where several elements came together at the same time, about the beginning of 2005. At that point we had seen the worst excesses of low-carb mania come and go, which ironically helped. Both the Atkins diet and South Beach pretty much said, “Avoid carbs, but if one should cross your lips, at least make sure it’s a whole grain.” Somehow (for once!) we kept the baby and threw out the bath water. When the low-carb tide subsided, a certain level of knowledge about whole grains survived above the high-water mark.</p> <p>Then in January 2005 the new <a href="http://www.health.gov/dietaryguidelines/dga2005/document/default.htm">Dietary Guidelines</a> were released by our government, with the first-ever recommendation to “<a href="http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter5.htm">make half your grains whole</a>” – recommending at least three servings a day of whole grains. A week later we introduced the <a href="http://wholegrainscouncil.org/whole-grain-stamp">Whole Grain Stamp</a>, which we’d already been developing for over a year. Interestingly, many manufacturers tell us that the low-carb fad taught them a lot about different options for making grain foods, and left them ready to capitalize on the new interest in whole grains. After all, if you can formulate a low-carb bread or muffin so it’s at all palatable, creating one from real whole grains seems easy afterwards!</p> <p><b>TB: The Whole Grains Council won the 2006 Packaging Innovation of the Year for the Whole Grain Stamp and the 100% Whole Grain Stamp. Can you give us an idea of the thought that went behind this and what kind of impact the introduction of the Stamp has had on introducing whole grains into the American diet?</b></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://wholegrainscouncil.org/whole-grain-stamp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtxPfaKMeoeSTYy5Ny_n9MdUfUoIUB9bTkIZ8maXj8YXz35CA6tyoF_FlOe2aqwplzFGyR3kRzo2TMx1WkouLhxHX6nmOOOlCZm2WeXiV9ucDnaixAMzU1aorCtuL5kAaBttJGpX0GaHI/s320/WG-Stamps.gif" alt="" id="BLOGGER_PHOTO_ID_5169945707595797474" border="0" /></a></p> <p>We worked on the <a href="http://wholegrainscouncil.org/whole-grain-stamp">Whole Grain Stamp</a> for almost a year and a half before its January 2005 introduction. In its finished form it seems so simple and logical that that may be hard to believe, but starting from scratch we had to answer questions such as, <i>Would the Stamp signify a certain percentage of whole grain, or a certain amount? What would our process be for verifying compliance? What would the graphic look like? </i>And of course we had to test it with consumers, and get legal and regulatory opinions and so on and so on.</p> <p>Our big goal — which we achieved — was to develop a way for consumers and manufactures to get “partial credit” for whole grains. Before the advent of the Stamp, only products that were 100% whole grain or very close to it could say anything on their packaging. But just as most people don’t switch from whole milk directly to skim – they adjust their palate slowly, with 2% milk then 1% – people need a way to find whole grains at a range of levels, while their palates adjust to the fuller, nuttier taste of whole grains. And manufacturers can similarly learn as they go, adding more and more whole grain to their most popular products and getting credit for each step.</p> <p>The result? Whole grain product introductions and sales are up markedly. You can buy whole grain English muffins in any grocery, where they used to just be at the health food store. People even know how to pronounce quinoa! We’ve come a long way. In good part, this is because the Whole Grain Stamp is now on about 1,700 products.</p> <p style="font-weight: bold;">TB: We see that The Whole Grains Council has worked to get the Stamp on Canadian products. Do you see The Whole Grains Council as a possible world wide institution?</p> <p>In February 2008 we just announced a two-fold expansion of the Whole Grain Stamp. We now have a bilingual version of the Stamp for use in Canada, and a new Whole Grain Menu Symbol for use in restaurants and foodservice. Already, six of our members are based in Europe, and there’s interest from them in using the Stamp on their products overseas as well as in North America. We’re exploring regulatory questions and looking into the possibility of a universal international version of the Whole Grain Stamp, as the interest is definitely there – and the health benefits of whole grains are the same worldwide!</p> <p><b>TB: What advice do you have for everyone reading my blog?</b></p> <p>I would love to invite everyone to visit our website at <a href="http://wholegrainscouncil.org/">WholeGrainsCouncil.org</a>, where you can learn what a whole grain <i>is</i>, what the health benefits of whole grains are, how to find them in stores and in restaurants, and so much more. </p> <p>There are so many quick, easy, delicious whole grain foods available today that there’s something for every taste. When whole grains taste good <i>and</i> they’re good for you, why would you <i>not</i> go for it?</p> <p><strong>TB: Here are some further sources of whole grain baking and cooking:</strong></p> <ul><li><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FArthur-Flour-Whole-Grain-Baking%2Fdp%2F0881507199%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1203722318%26sr%3D8-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">King Arthur Flour Whole Grain Baking</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /></li><li><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FPeter-Reinharts-Whole-Grain-Breads%2Fdp%2F1580087590%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1203722401%26sr%3D1-2&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Peter Reinhart's Whole Grain Breads</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /></li><li><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FHodgson-Mill-Whole-Grain-Baking%2Fdp%2F1592332617%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1203722401%26sr%3D1-3&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Hodgson Mill Whole Grain Baking</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /></li><li><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FWhole-Grains-Every-Day-Way%2Fdp%2F0307336727%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1203722514%26sr%3D1-1&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Whole Grains Every Day, Every Way</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /></li><li><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F081185647X%3Fpf%5Frd%5Fp%3D317711001%26pf%5Frd%5Fs%3Dcenter-41%26pf%5Frd%5Ft%3D201%26pf%5Frd%5Fi%3D0307336727%26pf%5Frd%5Fm%3DATVPDKIKX0DER%26pf%5Frd%5Fr%3D1HR0APDS2GGAK4QBCKWJ&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">The New Whole Grains Cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /></li></ul><p><span style="font-weight: bold;">How are you adding whole grains into your life? Do you have a special recipe that you use to sneak whole grains into your family? Stop by and leave a comment and share with us how you are using whole grains in your diet!</span><br /></p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com8tag:blogger.com,1999:blog-4933595460375598468.post-29270298990447183752008-02-22T13:13:00.001-08:002008-02-22T13:21:22.758-08:00Paying up on the Pay It ForwardIf you will recall back in December I had a <a href="http://tablebread.blogspot.com/2007/12/pay-it-forward-bread-style.html">Pay It Forward</a> post. I asked for three comments and got two (HEY! I was just starting out give me a break!). I called that a win because they will pay it forward to some one else and keep the good spirit going!<br /><br />So <a href="http://www.blogger.com/profile/13272892605379537233">Bumblevee </a>of <a href="http://teddybearteaparty.blogspot.com/">Teas and Scones</a> and <a href="http://www.blogger.com/profile/00020986406730749423">Julie </a>of<a href="http://onewallkitchen.blogspot.com/"> One Wall Kitchen</a> contact me with your mailing info so I can kick off a season of bread love and culinary caring :)<br /><br />(tablebread {at} gmail {dot} com)<br /><br />I won't tell you what it is (of course it has to do with bread) but I will say this:<br /><br />Borders guy - you were cool would have loved to stay and talk but I was in a hurry. So if you did manage to remember the name of my blog and stopped in to see what all this was about be sure to say hi in the comments.Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com4tag:blogger.com,1999:blog-4933595460375598468.post-14179608812438880872008-02-22T09:14:00.000-08:002008-02-22T09:26:51.910-08:00I'm not dead...just dizzy.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETcFRUwttfXz0m_uzzoew1VJtpWKDqx1UJ-e9Wl7QE_Uo8DiOdw0V7TXP-uJCaNIoYSzUCC8VNsNhfyxLKbkht8GvWY-CGaxIvoRaJrbhAvv3KOTRI3ndFWO_yJOX4fZ6EBaIkXnm0o-7/s1600-h/italian-flag.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETcFRUwttfXz0m_uzzoew1VJtpWKDqx1UJ-e9Wl7QE_Uo8DiOdw0V7TXP-uJCaNIoYSzUCC8VNsNhfyxLKbkht8GvWY-CGaxIvoRaJrbhAvv3KOTRI3ndFWO_yJOX4fZ6EBaIkXnm0o-7/s320/italian-flag.jpg" alt="" id="BLOGGER_PHOTO_ID_5169856771707999186" border="0" /></a><br />WOW! Where has all the time gone? For all those who haven't found out I took a position that will require me to relocate to Naples, Italy! I am excited but BUSY!!! The paperwork to live overseas is horrendous!<br /><br />I'm not freaking out though but I am getting anxious. I have lived in Italy before and both loved and hated it. Here's the inside scoop: American customer service only exists in America. That's not to say Italy doesn't have it's charms. It is my personal opinion that there is no finer place to get a Nutella crepe in the world than Italy :) Also, I can't wait to show you all the open air markets and miles of fresh pastries!<br /><br />You will be happy to know, dear readers, that although I haven't been able to bake anything lately (or at least document said baking) I have been busy on the interview trail. I am excited to report that there will soon be a very cool guest at the Table. I will keep you posted on that.<br /><br />So thank you all for your support as I continue to swim in paperwork and visa applications. I may be out of the kitchen but not away from the Table!Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com2tag:blogger.com,1999:blog-4933595460375598468.post-54723312974173472132008-02-12T10:52:00.001-08:002008-02-12T10:58:56.882-08:00Blog of the Day Award<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://quotes.home.worldnet.att.net/blog_small.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://quotes.home.worldnet.att.net/blog_small.jpg" alt="" border="0" /></a><br /><br /><p>WOW! I am having quite a month! First, <a href="http://www.blogger.com/profile/13272892605379537233">Bumblevee </a>over at <a href="http://teddybearteaparty.blogspot.com/">Tea and Scones</a> awards me with The Daily Dose award because she likes to visit my blog daily. Then I got <a href="http://tablebread.blogspot.com/2008/02/contest-that-never-was.html">news </a>I was moving to Italy where I am sure I will expand my culinary repertoire. THEN I get the news that I was voted Blog of the Day by the folks over at <a href="http://blogofthedayawards.blogspot.com/">Blog of the Day (BOTD)</a>!</p> <p>Thank you all so much for making me feel so welcomed here in the blogosphere. Again, I only hope that I make you all feel as great about your food and blogs as you make me feel about mine. </p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com9tag:blogger.com,1999:blog-4933595460375598468.post-20644406573823814412008-02-08T08:32:00.001-08:002008-02-08T08:48:19.780-08:00The contest that never was...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIK8ikLg3WOGt3cTW_knox0lsae6pIIHrk1_i0ZhXx9tvw3WUi6eQLxVKhdv4xwynpIGU__MhfwsHBTNtasp5amnTk8MfQsc0mRq1Y3HyEHCiisOJfik0p-FL1opPlYH7oE7yu6-6sLgI/s1600-h/Lodge.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIK8ikLg3WOGt3cTW_knox0lsae6pIIHrk1_i0ZhXx9tvw3WUi6eQLxVKhdv4xwynpIGU__MhfwsHBTNtasp5amnTk8MfQsc0mRq1Y3HyEHCiisOJfik0p-FL1opPlYH7oE7yu6-6sLgI/s320/Lodge.jpg" alt="" id="BLOGGER_PHOTO_ID_5164650432682048786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSda5F1UmpFvrAjc-3zmiowa6It-vZvQkpS3Xk4QKjOLQ-M7ItTSrxvRxfazEHT-NC8yL1iqxvyhsp3ul-8ZdGzIW7gHTg1sxtfHmXK5QBpIVnXQssLJLuBFyBJfdsA-c8R2Irarj6Un-/s1600-h/logo.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSda5F1UmpFvrAjc-3zmiowa6It-vZvQkpS3Xk4QKjOLQ-M7ItTSrxvRxfazEHT-NC8yL1iqxvyhsp3ul-8ZdGzIW7gHTg1sxtfHmXK5QBpIVnXQssLJLuBFyBJfdsA-c8R2Irarj6Un-/s320/logo.png" alt="" id="BLOGGER_PHOTO_ID_5164650436977016098" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdM1UHL6NIhlOTgHfq6YxjPEFrJ88KTH6NsaYz4ej7IlDEjj77uTM62qOJFCExr0m-aMScxm0azvEvOxg05id3Hy0J0O_lM2jvLwnJkWQQX1SqzV6xIqdFVsb1edp0dj6a7jOjug9rEHXJ/s1600-h/ncb1logo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdM1UHL6NIhlOTgHfq6YxjPEFrJ88KTH6NsaYz4ej7IlDEjj77uTM62qOJFCExr0m-aMScxm0azvEvOxg05id3Hy0J0O_lM2jvLwnJkWQQX1SqzV6xIqdFVsb1edp0dj6a7jOjug9rEHXJ/s320/ncb1logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5164651953100471602" border="0" /></a><p>Well, I guess it's time to let the recipe contest out of the bag. I am both sad and glad. I am sad because this felt within my reach. Something I was truly going to enjoy. I am glad because the reason I cannot enter is because I will not be here to attend the finale should I be fortunate enough to win.</p> <p>The contest: <a href="http://www.nationalcornbread.com/index.html">National Cornbread Festival</a> is hosting the <a href="http://www.marthawhite.com/">Martha White</a> and <a href="http://www.lodgemfg.com/">Lodge Cast Iron Equipment</a> to find the best cornbread based meal. I am not really a big fan of box mixes. I mean, honestly, homemade cornbread is about the easiest thing you can produce out of your kitchen in under 3o mins. However, I am a huge fan of Lodge iron skillets. One of the great things about my Texas heritage is the cooking legacy's left behind by the cowboys and frontiersmen. The old wagon trails used to be dominated by iron skillets and iron dutch ovens sitting atop campfires full of beans and stews. Mmmmmm. I'm hungry now :)<br /></p> <p><br />There is still plenty of time for anyone to join up for this cool looking contest. If you decide to try your hand at this recipe contest be sure to stop in and let us know how you do! I will repost your recipe here!</p> <p>What's that you say? Why won't I be here to attend the finale? Ewww, great question! I will give you a hint: I'm moving somewhere really cool! Feel free to guess in the comments! (No guessing if you know me personally and already know the answer!) I will definitely be posting about it later on.<br /></p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com11tag:blogger.com,1999:blog-4933595460375598468.post-5343016087767557692008-02-03T19:19:00.001-08:002008-02-03T19:53:41.201-08:00A moment with Dr. Seuss...<p>So my job has kept me out of the kitchen for over a week now and it's driving me crazy! Despite not being able to cook I always try to make time for my family. Tonight I was reading a bed time story to my two wonderful little princesses when we came across this page in <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FOne-Fish-Dr-Seuss-Classic-Collection%2Fdp%2F0001713213%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1202095385%26sr%3D8-9&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Dr. Seuss's One Fish, Two Fish, Red Fish, Blue Fish</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />:</p> <blockquote> <p><strong>We took a look. <br />We saw a Nook. <br />On his head <br />he had a hook. <br />On his hook <br />he had a book. <br />On his book <br />was "How to Cook."</strong></p> <p><strong>We saw him sit <br />and try to cook. <br />He took a look <br />at the book on the hook.</strong></p> <p><strong>But a Nook can't read, <br />so a Nook can't cook. <br />SO... <br />what good to a Nook is hook cook book?</strong></p> <p><strong>~<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FOne-Fish-Dr-Seuss-Classic-Collection%2Fdp%2F0001713213%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1202095385%26sr%3D8-9&tag=httptablebrea-20&linkCode=ur2&camp=1789&creative=9325">Dr. Seuss's One Fish, Two Fish, Red Fish, Blue Fish</a><img src="http://www.assoc-amazon.com/e/ir?t=httptablebrea-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /></strong></p> <p> </p> </blockquote> <p>About the time I got these two pages out of my mouth my 3 year old shot up out of bed and said, "Like Daddy's cook books!" and my 5 year old followed directly after with a "Yeah, like all of Daddy's cookbooks! You have a lot of cook books like a Nook Daddy!". Well, what can I say, I blushed and we all giggled. Of course I hope they are referencing the first stanza about a Nook having a book and not the third one where a Nook can't cook :) We love you even more now Dr. Seuss :)</p> <p>Kids do say the funniest things and always when you least expect it. It's always fun to step out of the kitchen and enjoy the life around you. </p> <p>What funny bedtime stories do you have? Either reading or being read to?</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com8tag:blogger.com,1999:blog-4933595460375598468.post-7568828838708561012008-01-29T07:16:00.001-08:002008-01-29T19:17:19.481-08:00Recipe Contests<p>So the other day I was reading through a food website and I came across a recipe contest. Normally I wouldn't think twice about this. I mean there are just sooo many recipes out there that I couldn't imagine thinking of a new one. However, this one actually seemed within my reach.</p> <p>So I am looking for any experiences that you may have had with a recipe contest.</p> <ul> <li>Have you ever entered a recipe contest?</li> <li>Did you win?</li> <li>What was the experience like?</li> <li>Would you do it again?</li> </ul> <p>Thanks for sharing your thoughts and experiences with us! And we are definitely looking forward to your answers.</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com10tag:blogger.com,1999:blog-4933595460375598468.post-57358298687968605232008-01-29T06:08:00.001-08:002008-01-29T06:18:14.973-08:00The Daily Dose - a blogger award<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0CyN_9FkygJBmzVd43l7L7PwnQB7EP-0NkTvsAVh-XDV0C3cpzcN5GUECJAk3rTqqaotuRnvVVA_yMyS38jZ1DUIRnvFtf4AMwONml3Iyne9G6b4uGX0M3vObUTtVmYMEEOMM4678589/s1600-h/DailyDoseAward.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0CyN_9FkygJBmzVd43l7L7PwnQB7EP-0NkTvsAVh-XDV0C3cpzcN5GUECJAk3rTqqaotuRnvVVA_yMyS38jZ1DUIRnvFtf4AMwONml3Iyne9G6b4uGX0M3vObUTtVmYMEEOMM4678589/s320/DailyDoseAward.jpg" alt="" id="BLOGGER_PHOTO_ID_5160902481010801906" border="0" /></a>(Blush) Well folks, I'm a little broken up here...seriously. This is my first blogger award and you always remember your first ;) <p><a href="http://www.blogger.com/profile/13272892605379537233">Bumblevee </a>over at the <a href="http://bumblebearies.blogspot.com/">Bearister Bookcase </a>awarded me the "Daily Dose Award". This award is given to those blogs you just have to read everyday. I'm shocked, I'm honored, I'm....nervous! Do I give a speech? Do I hold up the statue and thank my mom for all those meals she made that I loved as a kid? What do I do?!? Well, I guess I'll do a little of everything.</p><p>Hi mom! Now, I admittedly don't crank out the number of posts that some other mainstream blogs do. I just can't bring myself to find a photo on Flickr then post an article about it here, I'm sorry, I just can't. If you see a photo it's mine or a fellow blogger with several links to their blogs. That's how I roll. I believe in quality not quantity. I am your country store with the baked apple pie, the fresh loaf of bread, and a fresh cup of coffee :) always by hand and always with a smile.</p> <p>So <a href="http://www.blogger.com/profile/13272892605379537233">Bumblevee</a>, you've made my day! Thanks :)</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com13tag:blogger.com,1999:blog-4933595460375598468.post-70300200941944364722008-01-28T13:04:00.001-08:002008-01-28T13:10:17.503-08:00Daring Bakers - Lemon Meringue Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJPBBzxnrswkVY729jZ2AaXggX8axOcFH-aAhqM_T_OSElENAcV8w8CkXDfUzYEabX6RpSE0vKKJ73SKC8pQoJezZptYy84Kk5nZDeFRfnJ-bLAMzCShUeipF_NC3Pch28CVcYwLKHIdU/s1600-h/orange.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJPBBzxnrswkVY729jZ2AaXggX8axOcFH-aAhqM_T_OSElENAcV8w8CkXDfUzYEabX6RpSE0vKKJ73SKC8pQoJezZptYy84Kk5nZDeFRfnJ-bLAMzCShUeipF_NC3Pch28CVcYwLKHIdU/s320/orange.jpg" alt="" id="BLOGGER_PHOTO_ID_5160637674802167010" border="0" /></a><br /><p>Well, this month caught my procrastination in full force. Christmas came and went and then I got that pesky little cheesecake book that I am still trying to digest :) Projects just kept piling up on me and so the deadline for my Lemon Meringue Pie came and went and left me in my chair without a photo to submit.</p> <p>So, with all of my excuses out there I do want to highlight some of the now over 400 members of the <a href="http://www.daringbakersblogroll.blogspot.com/">Daring Bakers</a>.</p> <p><strong><u>Must Sees':</u></strong></p> <p><a href="http://bigboysoven.blogspot.com/2008/01/lemon-meringue-tartlets.html">Big Boys Oven</a></p> <p><a href="http://jenyu.net/blog/2008/01/28/daring-bakers-lemon-meringue-tartelettes/">Use Real Butter</a></p> <p><a href="http://www.acatinthekitchen.com/?p=302">A Cat in the Kitchen</a></p> <p><a href="http://www.culinaryconcoctionsbypeabody.com/2008/01/28/zest-of-life/">Culinary Concoctions by Peabody</a></p> <p><a href="http://dessertfirst.typepad.com/dessert_first/2008/01/lemon-meringue.html">Dessert First</a></p> <p><a href="http://www.cakespy.com/2008/01/boo-meringue-faq-and-daring-bakers.html">Cakespy</a></p> <p><strong><u>Honorable Mention:</u></strong></p> <p><a href="http://onewallkitchen.blogspot.com/2008/01/daring-bakers-january-lemon-meringue.html">One-Wall Kitchen</a></p> <p><a href="http://tartelette.blogspot.com/2008/01/lemon-meringue-pie.html">Tartelette</a></p> <p><a href="http://jumboempanadas.blogspot.com/2008/01/all-challenges-should-involve-torch.html">Jumbo Empanadas</a></p> <p><a href="http://www.sugarlaws.com/lemon-meringue-pie/">Sugarlaws</a></p> <p> </p> <p>Of course this list is not meant to be complete. There are always some late posters and some who I just haven't had the opportunity to meet yet. So don't forget about the whole group: <a href="http://www.daringbakersblogroll.blogspot.com/">Daring Bakers Blogroll</a>. It would be impossible for me to keep up with all of them but you should still try :)</p> <p>Until next time.</p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com19tag:blogger.com,1999:blog-4933595460375598468.post-43754024563547784292008-01-26T08:26:00.001-08:002008-01-26T08:28:41.444-08:00Do you blog or not? Poll ResultsRecently I conducted a poll to find out what you all are blogging about. First, thanks to all of you who voted. <p>So What did we discover? WE ARE A BIG BUNCH OF FOODIES!!!! :)</p> <p>I love the little community that we all are a part of. Perhaps we can encourage a deeper relationship with the food we consume and discover new recipes for our family and friends to enjoy.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUACT1D9qYZeGFzT0bqeydpL7whQY_YcmOKIsl5kkb2KNKr9HrtffFLhjnMkMiXNYfe0FP4QuB8_R5AyHScUvAYCojxCyjC4KIhM2zgLWf0AD0hSlRILkLQ5jb53retQ6ehvb2NfG6XSkR/s1600-h/poll_results.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUACT1D9qYZeGFzT0bqeydpL7whQY_YcmOKIsl5kkb2KNKr9HrtffFLhjnMkMiXNYfe0FP4QuB8_R5AyHScUvAYCojxCyjC4KIhM2zgLWf0AD0hSlRILkLQ5jb53retQ6ehvb2NfG6XSkR/s320/poll_results.bmp" alt="" id="BLOGGER_PHOTO_ID_5159822837901737170" border="0" /></a></p>Tablebreadhttp://www.blogger.com/profile/10239004596172058740noreply@blogger.com3