Tapioca Cheese Bread Bites with Butternut Squash

Glass of white wine paired with bowl of tapioca cheesee bread with butternut

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.

The Science of Better Gluten Formation – In Pizza!

Pizza with potato, onion, and salami on a thin and chewy pizza crust

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.

Savory Plum and Goat Cheese Tarts

Overhead shot of plum goat cheese tarts on green plate and wood

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.

Caramelized Onion and Potato Tart

SLice of onion potato tart with whole tart in background and a glass of rose

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.

Radicchio and Caramelized Onion Flatbread

Baked and cut radicchio flatebread

A chewy, thick crust flatbread pizza with creamy cheeses, sweet onions, and seasoned radicchio. And some notes on flavours in dough – because of yeast!

Kale and Goat Cheese Quiche

Lots of earthy kale and onion flavors balance with spots of bright, creamy goat cheese in this quiche with a flaky crust.

Flatbread – Cooked Three Ways

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