ok so i made PAIN PERDU aka french toast... with the sesame-spelt bread i baked on tuesday. i am trying to finish up the loaf, so it worked out perfectly and i added the fancy and unexpected 'pain perdu' aspect of breakfast by throwing together the following ingredients: 1 eggsplash of vanilla extractsome almond milkground … Continue reading mon pain perdu à la pain sesame-spelt
Breakfast: spelt brown rice bread cooked french-toast styleLunch: dijon marinated tempeh with brown and sweet rice, steamed greens, and zesty flax dressingDinner: stir fried tofu, shiitakes, green beans over farroSnack: dates with peanut butter / figsTeas: chamomile, nettle wednesday night i cooked whole-wheat fettuccine with kale, caramelized onions, and marinated goat cheese, a recipe by … Continue reading cooking plan – 9/3
the spelt-sesame no-knead bread went great! it fermented overnight monday. tuesday morning i popped it into the oven after a 1-hour rise. (i wrote a bit more about it in my blog post yesterday). it turned out better than expected. i hadn't worked with a dough like that before, and i was worried since it … Continue reading cooking on wednesday
ok! yesterday i laid out my plans for the week. and i have capitalized on them so far, including the sesame no-knead bread, which is currently in the oven and was so fun to make! right after i finished work yesterday, i mixed together the flours, cornmeal, dry yeast, salt, and water... and this morning … Continue reading cooking on tuesday
This isn't a "recipe" so much as it is a way to combine ingredients on top of bread so that it's a full-on meal with minimal effort. I had all of this stuff on hand, some ingredients thanks to meal prep (quick pickled bell peppers), and some ingredients courtesy of my local farmer's market (smoked … Continue reading Roasted Sourdough with Smoked Salmon and Vegetables
This is a very simple recipe, but an important one if you buy fresh baguettes (or other fresh breads) -- it helps preserve the deliciousness inherent within, that sometimes just gets tossed instead of made into its own wonderfulness. Many other cultures relish their stale bread. They can be made into soups, croutons, bread crumbs, … Continue reading Baguette Crisps
cooking with leeks 