Author Archives: Beth

Arepas

Week Forty-Seven: Miscellaneous International Breads Arepas, a specialty of South America, are a widely variable bread made from arepa flour.  Halfway between cornmeal and masa flour, arepa flour is made by cooking corn, then grinding it into a coarse meal. … Continue reading

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Shrimp Tortillitas

Week Forty-Seven: Miscellaneous International Breads As you might expect from the name, today’s bread is a Spanish flatbread.  But unlike its more familiar and unadorned cousin, the tortilla, a tortillita doesn’t require any other foods to subserve its flavor.  Filled … Continue reading

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Casatiello

Week Forty-Seven: Miscellaneous International Breads If you’re familiar with panettone, you’re halfway to understanding today’s bread, casatiello.  For those who aren’t familiar, panettone is that Italian Christmas specialty that can’t quite make up its mind as to whether it’s bread … Continue reading

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Grill Bread

Week Forty-Seven: Miscellaneous International Breads [Apologies for delays in posting yesterday and today; extenuating circumstances have prevented it.  Further delays this week are probable, but I am still cooking, and will update as I am able!] Today’s bread isn’t an … Continue reading

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Bird of Paradise Bread (Khliab Raiska Ptitsa)

Week Forty-Seven: Miscellaneous International Breads Over the year, I’ve featured breads from various nations or regions throughout the world.  This assortment of recipes is of course by no means complete, or even attempting to be.  The recipes I chose were for … Continue reading

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Pizza Crust

Week Forty-Six: Professional Recipes I never used to think much about pizza.  I didn’t dislike it, but I didn’t particularly love it either.  Of course, growing up, my pizza experience was limited to the major chains, so you can’t really blame … Continue reading

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Fig and Fennel Bread

Week Forty-Six: Professional Recipes Ah, figs.  I discovered figs late in life, as my mother (who cannot abide the multitudinous seeds) never kept them in the house.  In contrast to her, I have come to find the seeds irresistable, crunchy … Continue reading

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Windsor Court Scones

Week Forty-Six: Professional Recipes The Windsor Court Hotel in New Orleans is widely known for its elaborate and spohisticated Afternoon Tea, so when I saw their recipe for scones, I had to try them.  They were described as “unusual”, but neither … Continue reading

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Pretzel Knots

Week Forty-Six: Professional Recipes If I were forced to choose a favorite bread — for me, a Sisyphean task — boiled pretzels would surely be in the final running.  Something about their sticky, almost metallic-tasting skin, tight around the dense … Continue reading

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Pain au Lait

Week Forty-Six: Professional Recipes Today’s bread comes from local restaurant L20, one of the places on my short list of Restaurants To Visit Before Moving Away From Chicago In The Unforseeable Future.  Chef Laurent Gras has handily garnered lauds and … Continue reading

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