Monthly Archives: March 2009

Knackebrod, Take Two!

Week Fourteen: Take Two! The first time I made knackebrod for this project, it ended up being one of the greatest culinary failures I’ve created in recent memory.  Though I may strive for it, I don’t expect perfection from every … Continue reading

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Spelt Crackers, Take Two!

Week Fourteen: Take Two! Here we are, at week fourteen.  It’s the last week of March, and has therefore been three months since I began this project.  And I tell you what, it has really flown by!  It seems like … Continue reading

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Steamed Buns (Char Siu Bao)

Week Thirteen: Filled Breads When I decided on the theme for this week, I knew this dish had to be included.  I love, love, love steamed buns!  They’re usually quite delicious; and they’re single, discrete units of food, which somehow … Continue reading

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Chorizo and Cheddar Fried Bread

Week Thirteen: Filled Breads One thing about filled breads is that they tend to be a little over the top.  They’re a bit extravagant, a bit flamboyant.  I mean, if you’re going to eat anything, it ought to be good … Continue reading

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New Orleans-Style Barbecue Shrimp and Feta Bread

Week Thirteen: Filled Breads Well, it’s that time of year again.  The days are suddenly longer, there’s the promise of warmth in the air, and trees and plants everywhere are starting to grow their leaves back.  Yes, it’s Spring, and that … Continue reading

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Chocolate-Filled Multigrain Rolls

Week Thirteen: Filled Breads I remember the first time I ever tried chocolate and bread together.  Now, I’m not talking in a pastry here, like in a chocolate-filled croissant, or a chocolate-chip muffin; I’m talking deep, dark bittersweet chocolate paired … Continue reading

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Prosciutto Bread

Week Thirteen: Filled Breads Okay, quick show of hands: who doesn’t like prosciutto?  No one?  That’s what I thought.  Prosciutto is one of the main reasons I pity vegetarians on occasion.  I don’t eat much meat generally speaking, but if … Continue reading

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Sourdough Calzones

Week Thirteen: Filled Breads What is it about bread that makes us want to wrap it around things, to cut and fill it, to stuff it with any and everything imaginable?  Why do we serve bread as a side, and … Continue reading

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Pain de Campagne

Week Twelve: Pre-Fermented Breads The last bread on the schedule for this week takes the longest to make of any bread I’ve discussed so far.  It’s a reasonably authentic French pain de campagne, or, literally, “country bread”.  Pain de campagne is … Continue reading

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Made-Up Bread

Week Twelve: Pre-Fermented Breads Today’s the day I get to brag.  Today’s the day I get to proudly run to the Internets, hold up my work like a happy first-grader, and shout, “Look what I did!”  You see, today I … Continue reading

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