Seasonal recipes and a dash of science.
Tapioca cheese bread bites with butternut squash and shallots are an easy version of Brazilian cheese bread with a California fresh and seasonal flair. Perfect for pairing with wine from Suisun Valley Filling Station for your holiday party appetizers. Today’s dash of science: Tapioca starch – what is it and how to use it.
All about the science of gluten formation and kneading in dough – in relation to pizza! How gluten bonds are formed, how kneading facilitates rising, and how to create a regular or loose crumb. Plus some suggestions for fresh produce pizza toppings, including my favourite: fresh zucchini and corn pizza.
These savory plum and goat cheese tarts are a great summer appetizer, including a spiced plum jam swirled with mild, whipped goat cheese blend in a nutty pastry case. Beautifully highlighted by a bit of mint and a drizzle of aromatic olive oil.
A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme. Plus the scientific key to perfect caramelized onions with the Maillard reaction.
Tender, flaky scones with slightly caramelized spring onions and sharp cheddar.
A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Good as a dip or a spread!
A chewy, thick crust flatbread pizza with creamy cheeses, sweet onions, and seasoned radicchio. And some notes on flavours in dough – because of yeast!
Lots of earthy kale and onion flavors balance with spots of bright, creamy goat cheese in this quiche with a flaky crust.
I like making flatbreads. I won’t pretend that my flatbreads are particularly amazing in flavor or true to a particular cuisine (even though I call them pita breads), but you can go from “I want some bread” to eating homemade bread in 2 ½ hours. Less proofing time than a standard loaf, no worry about crust consistency, and now cooling time after the bread comes out of the oven. Also, there are a bunch of different ways to cook flatbreads, so you don’t have to heat up the oven if it’s 90F. I do recognize to some the flaw in…Continue Reading