Baking
Sourdough whole grain variant

The kids got me a couple of Emile Henry ceramic bakers for my birthday.  One is baguette pan and the other is a bread loaf pan.  Today was the first trial of them.  The bread was made in between all of the yard work and errands that needed to get done with our slow spring […]

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Cured Meats: Charcuterie
Canadian Bacon

With the low price specials on whole pork loins ($1.99 /lb for 10lbs),  I could no longer resist making some Canadian Bacon (or Back Bacon as they call it up there).  The recipe is based on the one in Charcuterie by Ruhlman and Polcyn with some more spices added. I have not yet adjusted the […]

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Cooking
Multigrain Sourdough

Another variation on the Multigrain Sourdough Boule from the King Arthur Flour website.  Each iteration is improving. Starter The night before ,feed the starter using 1/2 c starter , 2 cups flour, 1.5 to 1.75 cups warm water. Cover and rise over night at room temp +.   Our lower oven after baking in the top […]

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Cooking
Eye of Round Roast

Rare Roast Beef sandwiches Having the ideal tools now in hand I decided to tackle one of the tastier but more difficult cuts of meat to do well. This is the Eye of round. This bullet shaped piece of meat is extremely lean and has sinewy bands through it. If you are not careful it […]

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