Category Archives: Bread Book

We do all kinds of things with our Sourdough pizza dough: Friday night Pizza (of course, generally a cheese or olive/cheese for the child – with sauce, and a white pizza for us sometimes with mushrooms and basil and ricotta, mmmmm), Stromboli (a PA treat with lots of cured meats/cheese/peppers and olives as sort ofContinue reading “Recipe Thursday: Bread Book – Garden Focaccia”

What to do with the glorious bounty that is Summer from the gardens? Whether you get a CSA, go to your local Farmer’s Market, have your own garden or just shop for local and seasonal goods at the supermarket, Summer has a lot of options. Right now there is a lot of zucchini (I keptContinue reading “Thursday Recipe: Bread Book – Summer Caponata”

Our lovely local CSA has provided lately with almost all of the ingredients for this stew. It is hard to think of stew in the heat of Summer but this comes together rather quickly (all in all, about an hour) using both stovetop and oven – make sure to use an ovensafe pot to goContinue reading “Recipe Thursday: Bread Book – Majorcan Stew”

Lughnasadh, Lammas, or even Freyfaxi, and Perunov den, in addition to Hopi Snake and Flute dances, and Native American Eagle dances – all within the mid summer (not be confused, apparently, with Midsummer, which is somehow actually Summer Solstice and not the middle of Summer at all, like the approximation of August 1st – evenContinue reading “Seasonal Celebrations/Recipe Thursday: Bread Book – Josh’s Panzanella (i.e. Bread Salad)”

The simplicity of Harold. Who is he? He’s not our in-house-special-chef. He’s not our cooking mentor or even family member, though he’s a bit of the latter. No, Harold is the name we give this dish, that is not a dish. If you know us well, you know that we give names to things allContinue reading “Recipe Thursday: Bread Book – Harold”

Spring is springing and all I can think about is Greens. Our northside of the hill, in lower Mid-Maine, is still pretty scarce on the green front but signs are coming. I love wild greens, garden greens, all especially as bitter greens. But it’s still also pretty cool, and though I will certainly pair aContinue reading “Recipe Thursday: Bread Book – Moroccan Greens Dip”

What to do with leftover bread? This is never a problem for us – we have many lovely uses. We cube and make croutons (just bake with olive oil, s&p, maybe herbs until crispy), we freeze for later for stuffings and bread puddings or even just Pappa al Pomodoroo (Tuscan tomato bread soup – freshContinue reading “Recipe Thursday: Bread Book – Cheddar Bread Pudding”