› Articles
745 article submissions by the community.

Jeffrey Hamelman Sandwich Bread

Jeffrey Hamelman, the Director of the Baking Education Center at King Arthur Flour, has written a new book. It's called   ? and represents a huge leap forward for home bread bakers. Written as a reference for professional bakers, the book overtly includes us home types with respect.   This is his Wheat Bread with Multigrain Soaker.       The dough uses a pate fermente which is made with 35% of the formula's flour. The soaker is comprised of millet, cracked wheat, coarse, corn meal and rolled oats. The total fermentation time is 2 hours with the dough getting... read more

Coriander Crusted Pork Chops with Lime Glaze

  • by PeteModerator

  It’s getting close to midnight and although I sat down at the computer about 2 hours ago I’ve now started to type up this post. Instead of writing I got sucked into yet another bunch of political debates….okay, arguments. Without getting into politics here on my blog, let me just say that some people really piss me off. Our country has become so divided between the right and the left, the liberals and the conservatives, I sometimes wonder if we haven’t passed the point of no return. Of course, each side blames the other for spreading the hate and fear mongering, but... read more

Crab Stuffed Shrimp with Linguine and Ramps

  • by PeteModerator

  Last Saturday I took my daughter out to the woods. Not only would I get a chance to spend some time with my 3 year old as we stomped through the woods, but it also gave my wife a little quite time without the 2 of us. Besides, though a little early, conditions seemed pretty good for hunting down some morels. The trip was both a success and a failure. No morels were found, but the land around the creek was bursting with ramps (wild leeks) of which I grabbed a few handfuls. I’m planning on heading back sometime this weekend to dig some more.   I also got to spend... read more

Potato and Green Garlic Soup

  • by PeteModerator

  Our weather, here in Wisconsin, has been up and down, like much of the nation’s. One day it’s 85° and the next it’s 55° so I decided that I wanted to make a soup that would taste great either hot or cold. That way I had all my bases covered. Heat it up and it would be perfect for a cool, rainy day or serve it chilled, with a salad of the baby greens we received in our share, for a light, hot weather lunch. Potato soup is perfect for this kind of application as it often works both as a hot or a chilled soup. The potatoes would also be the perfect foil for the... read more

Vegetable Tagine

  • by PeteModerator

  In my effort to add some more vegetables to my diet, I’ve been going through my numerous cookbooks on the cuisines of the Mediterranean region and I’ve come across many wonderful recipes for vegetable “stews.” While many of these countries have numerous vegetarian dishes and stews I am most intrigued by the vegetable tagines of North Africa. I think it is because of the heavy use of spices in these dishes that I am so attracted to them. I have found that I, personally, am less apt to miss a meat component in a dish if it is heavily spiced.   To truly be called a... read more

Pork Tenderloin Sandwich

  • by PeteModerator

  On a number of the cooking sites and forums I belong to, the topic often comes up about great local and regional sandwiches. Sandwiches that always get mentioned are Muffulettas (New Orleans), Philly Cheesesteaks, Kentucky Hot Browns, Chicago style Hot Dogs, Italian Beefs, Brats, along with some lesser known sandwiches. But there always seems to be one missing from this list, and that is the Pork Tenderloin Sandwich. Found sporadically around the Midwest, this sandwich reaches its apex in Iowa and in central Indiana. I remember, as a kid, coming back to Indiana... read more


  • by PeteModerator

   I spent my first culinary internship at the Royal Sonesta Hotel, in the French Quarter. There I experienced a wide range of the foods New Orleans has to offer. At Begue’s, the hotel’s fine dining restaurant I was taught many of the more refined creole dishes from Oysters Bienville and Shrimp Etouffe to modern twists on things such as Shrimp and Grits, Tomato Tasso Bisque, and Souffles. Desire oyster bar, with frontage on Bourbon St., gave me a crash course in all things cajun, from oysters on the half shell to corn meal crusted fried oysters, to jambalaya, gumbo... read more

Sauerkraut Soup and how to make Kohlrabi "Sauerkraut"

  • by PeteModerator

  It’s Monday afternoon, and a cool, overcast, rainy, Autumn day. I worked all weekend so worked a couple of hours early this morning and am taking the rest of the day off. I’m not, normally, a huge soup fan, but when the weather gets like this I find myself, occasionally, craving a bowl of soup. I’m more of a stew, or chili, kind of guy. The last few days, though, I’ve been craving soup, specifically Sauerkraut soup, which is strange as I’ve never made any such thing, or even eaten something like it. All I know is that a few days ago I got the idea, in my head, that... read more

French Toast with Bourbon Peach Sauce

  • by PeteModerator

  I don’t often eat breakfast. On days that I work I leave the house too early to even think about eating. It’s not that I dislike breakfast fare, it’s just that I’d much rather spend the extra few minutes in bed than take the time to eat breakfast, besides, if I eat too early I just feel sick to my stomach. That’s not the case on weekends though, when I can get up at a decent hour and slowly adjust to being awake. Then I’m ready for breakfast….well brunch, considering the time, but let’s not split hairs here!   To me, peaches and bourbon are a great combination.... read more

Grilled Shrimp Ceviche

  • by PeteModerator

  I remember 15 years ago when hardly anyone knew what ceviche was. Unless you were well versed in Latin American cuisine or were following the pioneers of Nuevo Latino cuisine in the US then it was not a word or a dish that you came across. Nowadays, the dish is everywhere and on the verge of being passe. Just look at the last few episodes of “Top Chef.” There have been numerous ceviches offered up. It’s too bad that the dish is in danger of becoming a cliche because it is a wonderful, light dish, full of vibrant, fresh flavors.     At its heart ceviche is... read more › Articles