Here's a levain raised in an uneven often mercurial environment, my work kitchen. The results were sliced and toasted for the first spring wine dinner...Break bread and prosper.
Kornspitz is an Austrian bread often found in bread baskets. They are similar to Stangerli or pretzels. I re-worked this batch with fantastic heritage grains and a wheat sourdough. Served with a spread of butter, ham and or cheese, mmmm.
Always experiment. Or so it's said. And so I did recently, the results being this tight specimen. My thanks to Eli Colvin from Revolution Breads for sharing his Enkir formula, giving me a base to explore.
Arepas are a mainstay of Venezuela and Colombia. They are actually one of the few pre-Colombian traditional foods still popular. Recently I went to try some from experts in this dish, namely the Arepas Cafe in Astoria. Home made food, with a line out the door, it's a family business that's been serving happy customers for 13 years. Here's what we tried over a series of repeat visits.
This year's annual Spring Fling event at work was insane. Of course, it always is insane. Ritually celebrating a mix of Italian basic-but delicious mainstays, we produced a range of goodies. Below are some shots of what went into our "fling," including Pizza alla Romana.
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