Cookie History Only recently has it become necessary to specify the cookie of which one is speaking, in this case we mean the tasty treat, not the internet tagging system. In the strictest sense cookies by that name are American, appearing in the 1600s with the etymology likely coming from the Dutch word ‘koekje’. Similar food had been around literally for centuries and in … [Read more...]
Braising in a Dutch Oven
If you're wondering whether to make a meaty meal from simple cooking techniques, you might want to consider braising. The age-old method combines all the convenience of using a Dutch oven to make the meat tender and juicy while providing a sauce that you and your family will enjoy every single time. What Are The Basics Of Braising? Even if you've ever heard of Julia … [Read more...]
Dutch Oven — Cooking to History
Why “Dutch” oven instead of a multitude of other country choices? There may be as many as three different cooking devices all sharing that particular name. However, the most known version is the heavy pot with steep sides and a secure lid. History Funnily enough, the Dutch oven was the catalyst for the use of cast iron to make cookware, and actually a viable entry into the … [Read more...]
Making Omelettes: American, French & Japanese
The name omelet hit the west somewhere around 500 years ago in France. The dish however has likely been around as long as humans have been scavenging eggs, and had a round shaped area to heat and cook them in. That being said, the French did formalize the omelet in the west. Many Asian cultures have been making them as well, possibly the most well-known being the tamagoyaki … [Read more...]
Organic Brown Rice
There used to be a time when people mentioned organic brown rice, they would get the impression of someone who also shops for vitamins. As times have changed, we have come to understand that healthy living and organic foods are more commonly found. But seriously, what does organic brown rice have to do with health? The virtue of organic brown rice Traditional rice is … [Read more...]
Muffins 101 – Types of Muffins to Baking Basics w/ Recipes
Do you know the muffin man? Don’t bother in this case, he’s on the wrong side of the story. Classically, he’s seen as walking the streets of London hawking his wares, which are a yeast based, disk shaped, and soft bread dish. In fact, the name is a derivation of the French word moufflet meaning soft, and that version was a UK peasant food starting about a thousand years … [Read more...]
No Knead Milk Bread
This is an extremely easy yeast bread that gives fun results to enjoy with a meal, or toasted the next day. It is true no kneading needed, however, it does take time. Yeast breads in general need the time to develop, this is no different. We do put it through a rise and then a proof stage, totaling a couple hours. As the chef’s adage goes; good food takes time. However, in … [Read more...]
Beer bread
This is a heavy dark peasant bread, sort of a mock rye bread. You could push it closer to rye if you want to add caraway seeds to it. It has a coarser texture, in part because of being a single rise, and a high percentage of whole wheat flour. The coloration comes from the things you see in eastern European breads; cocoa, coffee, and of course beer. To make it quicker there … [Read more...]