Sourdough Bread Basics 2- Rising, Forming and Baking
Mark Bronkalla Now that we have the bread dough it is time to let it rise. There will be 3 rises and then baking. Rise 1, 1 hour At the end of…
Cooking
Sourdough Bread Basics 1 – Making The Dough
When delving into the baking of sourdough bread, the questions often arise faster than the answers. This is especially the case where you don’t have someone to teach you in…
Coq au Vin
Perfect cure for a cold almost spring day. It is also known as “Chicken with wine” in English. I have also made this on vacation and notably Caribbean dive trips…
Cuban Style Pork Shoulder
This past weekend we were in Miami, stopping over on what we hoped would be a dive trip to Cayman Brac. Unfortunately, the coronavirus made other plans for us and…
Spent grain sourdough
I have been experimenting more with sourdough breads and have made a few more variants of the spent grain sourdough. I think this is a bit simpler. I have been…
Sous vide Pork Chops
Start with thick cut pork chops about 1.25 -1.5″ thick. Season liberally with Penzey’s Jerk spice blend and vacuum bag. Optionally add 1-2tsp honey per chop if you are grilling…
Sous vide Pork Loin
As you can see from my other recipes, pork loins are a family favorite. They can be a bit touchy to get done evenly without becoming tough. So this made…
Schweinshaxe – crisp pork shanks
On many of our trips to Baraboo, WI to visit my Mom, we will stop at the Meat Market by the fairgrounds (It was Mueller’s way back when I was…
Chicken Pot Pie
Teal really like chicken pot pies. However, I find them to be typically bland, pasty and just not worth the calories. So on a cold, dreary late fall day, Teal…
Spent Grain Sourdough
With a little planning ahead a brewing day can also be a baking day. I am doing extract brewing and the spent specialty grains are perfect for baking. The cooked…