Tag Archives: egg

Rich Yeasted Bread, Sponge Method

Posted on June 1, 2014 by Cat

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons) See also: 1. Wheat (about); 2. Bread Basics (Yeast-Leavened Breads); 3. Basic Yeast Bread; 4. Bread & Rolls Menu This sponge-method recipe is adapted from the original Tassajara Rich Yeast Bread recipe that uses a sponge (1); … Continue reading →

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Mustard Sauces, 4 Versions

Posted on May 29, 2014 by Cat

by Cat, Sept 2007 (Photo, right, from Wikipedia Commons) Includes four versions: 1. Mustard Cream Sauce; 2. Mustard Sauce with Eggs; 3. Thin, Clear Mustard Sauce; 4. Cold Mustard Sauce. Mustard sauce is excellent with fish such as salmon, cod, halibut or…of course, lutefisk. it is also good with vegetables. … Continue reading →

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Pâté de Saumon, en Croûte (Salmon & Rice Loaf, in Brioche)

Posted on May 29, 2014 by Cat

By Cat, May 2014 (Photo, right, from Wikimedia Commons) This is another recipe that dates back to my ‘French’ period – mid 70’s to mid ’80s. I wanted to learn to read French so I could understand a French menu; and I … Continue reading →

Posted in Baked, Dairy, Eggs, Fat or oil, Fish, Grain, Herbs, Nuts and seeds, Onion family, Pastry, Spices, Starch, Stock, broth | Tagged , , , , , , , , , , , , , | Leave a comment

Brioche: 3 Versions

Posted on May 28, 2014 by Cat

By Cat, Sept 2010 (Image, right, from Chef’s Thesaurus) Brioche is another goodie I learned to make during my French Period (mid ’70s to mid ’80s). Back then, a friend gave me a copy of  The Art of Fine Baking by … Continue reading →

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Herb Bread (Yeast-Risen)

Posted on May 24, 2014 by Cat

By Cat, November, 2007; revised August 2008; updated May 2014 (Photo, right, from Univ. of Maryland) Includes: 1. Herb Bread, original version; 2. Herb Bread with Overnight Sponge method; 3. Testing, including a sprouted flour version See also: 1. Bread Basics (Yeast-Leavened … Continue reading →

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Banana Cake

Posted on May 23, 2014 by Cat

By Cat, July 2007 (Photo, right, from Wikimedia Commons) Includes: 1. Banana Cake (or Muffins), About Ingredients; 2. Recipe version I: Pre-Soaked Flour method; 3. Recipe version II: with Whole-Grain or Sprouted Flour (still under development); 4. Chocolate-Banana Cake Variation See also: 1. Cakes, Tortes & … Continue reading →

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Sourdough Banana Bread

Posted on May 23, 2014 by Cat

By Cat, June 2010 (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Banana Bread Version I; 2. Version II; 3. Version III See also: 1.  Banana Cake; 2. Mom’s Banana Nut Bread; 3. Bread & Rolls Menu; 4. Cakes, Tortes & Quick-Breads Menu Banans are a favorite fruit … Continue reading →

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Sourdough Kaiser Rolls

Posted on May 22, 2014 by Cat

By Cat, May 2012 (photo, right, from Wikimedia Commons) Includes: 1. About malt; 2. About the starter; 3. Modifications to original recipe; 4. Sourdough Kaiser Roll recipe. 5. Testing (incomplete See also:  1. Sourdough Introduction; 2. Bread & Rolls Menu; This last winter I got the … Continue reading →

Posted in Baked, Eggs, Fat or oil, Flour, Leavening, Sourdough, Sweetener, Uncategorized | Tagged , , , , | Leave a comment

Chocolate Biscotti

Posted on May 14, 2014 by Cat

by Cat, October 2007 (Photo, right, from Wikimedia Commons, photo by Stu Spivack) Includes: 1. Baking method, all biscotti recipes; 2. Bittersweet Chocolate Biscotti See also: 1. Rusk (Skorpor or Zweiback); 2. Flour (About); 3. Sprouted Grain Flour (about);  4. Spelt vs Wheat in Baked Goods & Pasta; 5. Almond-Anise Biscotti, with Chocolate Variations; 6.  Other … Continue reading →

Posted in Baked, Chocolate, Cocoa, Dairy, Dried fruit, Eggs, Fat or oil, Flour, Leavening, Nuts and seeds, Soaked, Sweetener | Tagged , , , , , | Leave a comment

Semolina Gnocchi, with Rich Tomato Sauce

Posted on May 12, 2014 by Cat

By Cat, June 2009 (Photo collage, right, from Italian Food.about.com (9)) Includes: 1. Gnocchi introduction; 2. Semolina Gnocchi; 3. Rich Tomato Sauce See also: 1. Gnocchi alla Romana (Baked Semolina Gnocchi) 2. Potato Gnocchi; 3. Ricotta Gnocchi Gnocchi is pronounced correctly as nyoh’-kee (the ny sound is similar to ñ in Spanish), but commonly mispronounced … Continue reading →

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