In the spirit of Bread Machine Baguette, here is a simple shortcut recipe that automates most of the work with making hamburger buns from scratch. The extended poolish time isn’t required here (with the milk you don’t want it anyways), so the recipe only takes about 3 hours and requires
An umami-rich beef stew, ready in about 30 minutes. 3 russet potatoes, diced 4 large carrots, sliced 1/2 large yellow onion, diced 1 C portobello mushroom, diced 1 1/4 lb ground beef 85% lean 2 C chicken stock 1/4 C soy sauce 1/3 C tomato paste 2 tsp anchovy paste
For the last year I’ve been subjecting my family to spaghetti sauce experiments just about every weekend. It’s been an interesting challenge striking a balance between something that is rich enough to be paired with a robust wine, simple enough that my kids will eat it, and quick enough to
Out of flour? Want gluten-free pancakes? Want to change things up? A few simple modifications to a banana bread recipe will get you wheat-free pancakes. In a blender, combine: 3 eggs 1/2 cup water 2 bananas 3 tsp baking powder 1 tsp baking soda 114g melted butter OR 100g olive
Baguettes are a wonderful thing, but making a proper baguette requires multiple touch-points over an extended length of time. It’s not difficult by any means, just time intensive. Since I own a bread machine I thought there must be a way to automate the dough. However the Internet does not
I recently got a new BBQ smoker, after a 10+ year hiatus from BBQ. Temperature controlled, pellet fed. I had to try a brisket first. But since I was rusty at smoking meats, I read a few articles online about making the “ultimate brisket” and was a little surprised by
MASTERS OF BREAKFAST: Episode 1 The trick to the perfect omelet is to borrow a technique from frittatas: broil the omelet under high heat before you flip it. Broiling causes the egg to rapidly expand, yielding a fluffier, moister omelet. And it has the added benefit of decreasing the overall
I’ve been on a quest this last year to find a home ramen recipe that’s easy, fast, and tastes somewhat authentic. So far my conclusion is such a thing doesn’t exist! Really good chashu takes 12+ hours (and requires a cut of pork belly–not always easy to find) and a
Lynne did a show recently where she mentioned off-hand that if you use your dutch oven on a cooktop instead of your oven you’ll get similar results and save a lot of energy. We’ve always done roasts in the oven and we had a roast in the fridge so I
Fall is matsutake season in the Pacific Northwest. We went mushroom hunting last weekend and came back with a few pounds–they’re easy to find if you know where to look. 1 lb fresh matsutake mushrooms, sliced thin 1 medium yellow onion 4 cups beef stock 4 tbsp butter 3 tbsp