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ompletely cooled it slides right out of the pan in a large bowl use a large flat whisk to thoroughly mix the eggs and ricotta whisk in the oil and liqueur until blended whisk in the sugar salt and orange zest next whisk in the baking powder finally add the flour and use a spatula to mix it in just until it is no longer visible it is important to note that this cake takes a little longer to bake than you would think just inserting a cake tester isn t enough you have to check it with an instant read thermometer it is done when the thermometer reaches about 200 f this will take around 60 minutes start checking at 55 minutes cool completely before removing from the pan posted by victoria at 7 13 am no comments sunday may 24 2026 no knead bread in the emile henry long baker adapted from my bread the revolutionary no work no knead method by jim lahey w w norton company 2009 makes one long loaf formerly known as the italian baker the first thing i did when i got the long baker was write to emile henry to find out if i could preheat the empty baker in the oven before putting room temperature bread dough in it the pot is made of burgundian clay not part of the emile henry flame collection so i wasn t sure i still can t represent to you that it is okay to do that in every circumstance i can however share the response i received from karla stears the corporate chef for emile henry on january 17 2018 and based on this email i have been doing just that when making this loaf of bread so have two of my friends you are correct the italian baker is not part of the flame collection but luckily you are able to preheat the baker in the oven and then add your room temperature dough special equipment i use the pullman long loaf bread baker by emile henry a rectangular banneton mercer culinary millennia 10 inch wide bread knife kuhn rikon 2704 kitchen shears my bread by jim lahey the first rise of the bread takes from 12 to 18 hours i have found that a little more than 18 doesn t do the dough any harm especially if the temperature is cold however the second rise is 2 hours and i find that it is better to stick as closely as possible to that timing rather than letting it sit in the banneton much longer than 2 hours the amount of time i bake it works well for me in my oven which is a 36 inch wolf dual fuel the internal temperature of the finished loaf should be at least 209 f 600g king arthur bread flour 13 to 14g kosher salt ½ teaspoon yeast i use saf instant 450g cool water wheat bran optional but nice put the flour salt and yeast in a large bowl and stir with a fork to combine add the cool water and using the handle of a wooden spoon mix it all together i like using the handle of a wooden spoon more than a danish whisk for this task this will take a few minutes but it will come together cover the bowl tightly with a piece of plastic wrap let sit in a warmish spot for at least 12 and up to 18 hours i like to do it the night before i plan to bake and leave it overnight on the turned off stovetop with the hood lights on after it has risen from 12 to 18 hours it is time for the second 2 hour rise put a linen tea towel in the long banneton and sprinkle the bottom with a little flour and a little wheat bran if you have it put a little flour on a wooden board and using a plastic dough scraper turn the very sticky dough in the bowl out onto it fold the dough into a rectangle as if you were folding a piece of paper to put into an envelope then turn the dough in the other direction and fold it the same way again you can add a very little amount of flour to your hands as you do this because the dough can be sticky but don t add too much you don t want to add more flour to the dough make sure you have patted it into a rectangle a little oval ish not a square and place it seam side down in the banneton sprinkle a little flour over it and a little wheat bran if you have it so the tea towel doesn t stick fold the linen cloth over it and let it sit for 2 hours it will expand to fit the banneton the timing matters here preheat the oven to 475 f after the first hour of the second rise because at the end of the 2 hour second rise you want to bake the dough in a preheated 475 f oven in a preheated pot i count on it taking 45 minutes for my oven to reach that high a temperature and i always put the long baker into the oven 10 minutes after i turn the heat on to be clear 1 hour after the dough has been turned into the banneton i turn on my oven and 10 minutes later i put the empty long baker in the oven when you are ready to bake the bread very carefully because it is so hot take the long baker out of the oven closing the door so it doesn t lose too much heat remove the lid and holding the tea towel sticking out of the banneton tight turn the banneton upside down over the long baker so the dough plops in if some sticks to the sides of the baker just nudge it with a silicone spatula and it will pull right off how to score the loaf now it s time to score the bread i find it easiest to do this with kitchen shears instead of a lame and the ones i like best are by kuhn rikon if you look at the picture directly above you will see how i score it i snip it right down the middle and then snip side to side put the lid on the baker and bake for 30 minutes at the end of 30 minutes remove the lid and bake for another 15 minutes remove the baker from the oven remove the loaf from the baker as soon as the baker comes out of the oven one or two silicone spatulas will help with this cool on a rack before slicing if this all sounds like a pain it really isn t like driving a stick shift it will become second nature i bake the bread then slice it put it in a plastic bread bag and slip it into the freezer king arthur has plastic bags sized for loaves of bread and i use those i toast the slices lightly for sandwiches and darker for toast pieces of this bread toasted and cut in half are lovely to serve with cheese if i want to make two loaves of bread i mix a second batch of dough an hour later than the first one and bake it as soon as the first one comes out of the oven because the pot is still hot for this reason i have two bannetons but i do not have two pots posted by victoria at 3 42 pm no comments sandwich bread adapted from bread toast crumbs by alexandra stafford clarkson potter ten speed 2017 makes one 1½ pound loaf this book changed my kitchen life because i do not buy sandwich bread anymore i bake the full recipe of alexandra stafford s peasant bread in a 1½ pound loaf pan two or three loaves at a time and am never without it it makes the most delicious toast and sandwiches and from her blog alexandra s kitchen i have branched out to her brioche buns for my hamburgers i will explain the method i use to put it all together after you have done it once it will make sense but i recommend you get the book bread toast crumbs and go to alexandra s kitchen to get the information directly from the source and to see all the excellent recipes there 512g all purpose flour i use king arthur organic 10g salt i use diamond crystal kosher salt 8g sugar 8g yeast i use saf instant 454g warm water 340g cold water mixed with 114g boiling water room temperature butter to coat the pan mix the dry ingredients together with a flat whisk in a large bowl the bowl has to be large enough for the dough to rise i use a mason cash number 24 cane bowl next get the water ready bring water to a boil in a kettle and add some to a pyrex measuring cup add cold tap water to another pyrex measuring cup in a third pyrex measuring cup mix 114g hot water and 340g cold water together add the mixed water to the dry ingredients and stir it in with a swedish whisk after it is incorporated take a regular dinner knife and stir it around with the blade until the whole mass feels elastic once the dough is mixed together well cover it with stretchtite and let it sit on the counter it takes about an hour to rise to the top of the bowl preheat the oven to 400 f not convection while the dough is rising butter a 1½ pound loaf pan i use a chicago metallic pan number 49110 with inside top dimensions of 10 x 5 x 3 inches alexandra stafford likes usa pans and they make a comparable size as soon as the dough has risen to the top of the bowl remove the wrap before the dough touches it so it does not stick when you pull it off with a dough scraper scrape the dough into the loaf pan and let it rise again this will take anywhere from 30 minutes to an hour depending on how warm the kitchen is when the dough rises a little over the top of the pan cut a line straight down the middle the long way using sharp kitchen shears bake in the preheated oven for 45 minutes remove the pan from the oven i place it on a rack and then tip the loaf out then i put the naked loaf upside down back in the oven for 5 to 10 minutes remove the loaf from the oven put it on a rack and let it sit overnight on the counter in the morning slice it with a bread knife i use either a victorinox or a mercer and put it in a plastic loaf bag i get mine from king arthur flour the first day i use it untoasted to make sandwiches tuna salad in the winter and tomato and mayonnaise in the summer after that i freeze it and toast the slices straight from the freezer just risen not scored scored down the middle ready to slice posted by victoria at 3 25 pm no comments monday may 18 2026 crème anglaise adapted from above and beyond parsley food for the senses by the junior league of kansas city missouri junior league of kansas city missouri 1992 i make a chocolate torte for walter s birthday now i serve it with plain whipped cream to cut the richness of the cake however in the old days of big parties in the city i used to pull out all the stops and serve it with this crème anglaise and raspberry sauce c rème anglaise is lovely with chocolate cake berries or anything that could use a little old fashioned dessert party glamour 3 egg yolks at room temperature ¼ cup sugar teaspoon salt 1 cup heavy cream 1 vanilla bean 2 tablespoons amaretto preferably luxardo or frangelico ½ teaspoon vanilla extract whisk the egg yolks sugar and salt by hand until light and thickened pour the cream into a heavy saucepan split the vanilla bean lengthwise scrape the seeds into the cream and add the pod heat the cream until it is hot but not boiling remove the vanilla bean pod very slowly whisk a little of the hot cream into the egg yolk mixture to temper it continue adding the cream gradually whisking constantly until it is all incorporated return the mixture to the saucepan and cook over low heat stirring constantly with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of the spoon do not let it boil strain the custard into a bowl stir in the amaretto or frangelico and the vanilla extract cover and chill until cold posted by victoria at 5 03 pm no comments saturday may 16 2026 piedmontese peppers adapted from piedmontese peppers by elizabeth david in at elizabeth david s table compiled by jill norman michael joseph 2010 serves as many as you like assume ½ to 1 pepper per person jill norman was david s editor publisher friend and literary executor this recipe comes from at elizabeth david s table a collection of norman s favorite elizabeth david recipes which makes the book especially worth paying attention to david says the peppers should not be completely cooked they should remain al dente with the filling deliciously oily and garlicky please read the whole recipe through before starting to cook bell peppers red yellow or green garlic cloves cut into slices raw tomato cut into small pieces cherry tomatoes work well anchovy fillets olive oil butter salt a little parsley optional preheat the oven to 350 f wash your peppers and cut them in half lengthwise remove the seeds and membranes if the peppers are large enough cut them in half again into each piece of pepper put 2 or 3 slices of garlic 2 small pieces of raw tomato half an anchovy fillet cut into pieces a little olive oil a small knob of butter and a small pinch of salt arrange on a baking sheet and bake in the preheated oven for 30 minutes they are meant to be al dente not cooked until soft serve cold or at room temperature with a little parsley if you like posted by victoria at 11 20 am no comments crustless zucchini quiche adapted from food processor cookery by irena chalmers potpourri press 1976 ¼ cup parsley chopped 2 cloves garlic minced 1 pound small zucchini thinly sliced 2 tablespoons olive oil salt ¾ cup fresh breadcrumbs not dried i blitz whatever bread i am using in a food processor ¾ cup grated gruyère or emmental cheese i grate this on a box grater ¾ cup half and half or cream 2 eggs lightly beaten ¼ cup grated parmesan cheese i grate this with a microplane heat the olive oil and cook the zucchini over moderately high heat until lightly browned add the garlic and parsley and cook until the garlic just begins to color do not let the garlic brown turn off the heat and season the zucchini with salt remove the zucchini from the pan with a slotted spoon and place it in a baking dish with the breadcrumbs and gruyère or emmental combine the half and half or cream with the eggs and pour into the baking dish sprinkle the surface with parmesan cheese and bake in a preheated 400 f oven for 25 minutes posted by victoria at 9 01 am no comments friday may 15 2026 butter chicken adapted from the kitchn this is one of the few recipes where i prefer chicken breasts to thighs they become silky in the sauce much as they do in thai chicken curry serves 4 1 medium yellow onion 3 cloves garlic 1 one inch piece fresh ginger peeled 1 tablespoon plus 1 teaspoon garam masala divided ½ teaspoon plus ¼ teaspoon ground turmeric divided ¾ teaspoon plus ½ teaspoon ground cumin divided 2 pounds boneless skinless chicken breasts cut into 1½ inch pieces salt and freshly ground black pepper 6 tablespoons butter divided 1 three inch cinnamon stick 1 400g can italian tomatoes run through a food mill 1 cup water ¼ to ½ cup heavy cream read the recipe all the way through to decide what pan you want to use i use an all clad 3 quart copper core sauté pan it is large enough to sauté the chicken and hold all the sauce chop the onion grate the garlic cloves on a microplane zester grate the ginger on the same zester and put it all in a medium bowl in a large bowl combine 1 teaspoon garam masala ¼ teaspoon turmeric and ½ teaspoon cumin add the chicken to the bowl sprinkle with salt and pepper and toss with the spices until evenly coated in a small dish combine 1 tablespoon garam masala ½ teaspoon turmeric and ¾ teaspoon cumin set aside melt 4 tablespoons butter over medium high heat in a pan large enough to eventually hold all the chicken and the sauce add the chicken and cook stirring frequently until it turns golden brown all over this will take 7 to 10 minutes transfer the chicken which will not be cooked all the way through to a plat...
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