At work, I always dreamed of making home made buns. Burger buns. And not the average burger bones. Most restaurants serve challah or brioche styled burger buns. I wanted a better burger bun What's that means? It's freshly baked. It's not too soft but...
Under pressure to prepare the meal for a last-minute work-based dinner party, I prepared a torchon of foie gras that everyone seemed to love. I saved some to enjoy the next day. But then I had a craving for latkes. My mental palate was imagining warm potatoes,...
With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used...
Though I associate these potato dumplings with Oktoberfest, I decided late September was a good time to make a batch at home. I enjoyed these along with pork chops marinated in a fusion of smoked chipotle, maple and miso. I garnished the dumplings with a garnish of...
Potatoes in bread are most often used for soft rolls, as the moisture keeps the dough fluffy. I wanted to make crusty yet moist loaf. So I used purple potatoes and added smoke and spice, with pimenton and German brotegewürz (bread spices, coriander, fennel and...
