whatmaryeats.blogspot.com

Mary's Food Journal

Sunday, January 5, 2014. 18-Hour Rise Artisan Bread. Last month my counterpart started baking bread again with the intention of crafting a variety of basic bread recipes that we could share. This is the first in what will hopefully become a series on different types of breads you can make at home. This is a variation of the Sullivan Street Bakery's. 5 1/2 cups all-purpose flour plus 1/2 cup whole wheat flour. Olive oil (for coating). Active yeast, unproofed. Work it by hand. Work it on the board. After 1...

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Sunday, January 5, 2014. 18-Hour Rise Artisan Bread. Last month my counterpart started baking bread again with the intention of crafting a variety of basic bread recipes that we could share. This is the first in what will hopefully become a series on different types of breads you can make at home. This is a variation of the Sullivan Street Bakery's. 5 1/2 cups all-purpose flour plus 1/2 cup whole wheat flour. Olive oil (for coating). Active yeast, unproofed. Work it by hand. Work it on the board. After 1...

<META> KEYWORDS

1 you will need

2 1 teaspoon yeast

3 1 tablespoon salt

4 2 teaspoons sugar

5 3 cups water

6 unsifted all purpose flour

7 kosher salt

8 white sugar

9 posted by

10 unknown

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you will need,1 teaspoon yeast,1 tablespoon salt,2 teaspoons sugar,3 cups water,unsifted all purpose flour,kosher salt,white sugar,posted by,unknown,2 comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels baking,october

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Mary's Food Journal | whatmaryeats.blogspot.com Reviews

https://whatmaryeats.blogspot.com

Sunday, January 5, 2014. 18-Hour Rise Artisan Bread. Last month my counterpart started baking bread again with the intention of crafting a variety of basic bread recipes that we could share. This is the first in what will hopefully become a series on different types of breads you can make at home. This is a variation of the Sullivan Street Bakery's. 5 1/2 cups all-purpose flour plus 1/2 cup whole wheat flour. Olive oil (for coating). Active yeast, unproofed. Work it by hand. Work it on the board. After 1...

INTERNAL PAGES

whatmaryeats.blogspot.com

1

Mary's Food Journal: December 2012

http://whatmaryeats.blogspot.com/2012_12_01_archive.html

Monday, December 31, 2012. 2012: The Year in Review. This past year has been one of growth: for me personally, for this blog, and for me and my counterpart culinarily speaking. The year started off with the acquisition of a new camera and a commitment from me to this blogging endeavor - to improve the quality of the content and to attempt to find a voice. From a culinary perspective, Gareth continued to explore new terrain and expand his skills. 2012 was the year of meat-binding. This was the year of the...

2

Mary's Food Journal: June 2013

http://whatmaryeats.blogspot.com/2013_06_01_archive.html

Sunday, June 16, 2013. What I like best about my current life is all the people from other countries I've met. My counterpart and I have met people from all over the world. The cultural exchange is really an amazing experience sometimes. We recently had lunch with a former colleague from the Islands who gave us a wonderful explanation of Jerk. It turns out it's easier than you think, but it's all about technique. We paired our bird with a couple of boiled potatoes that were also placed on the grill for a...

3

Mary's Food Journal: July 2013

http://whatmaryeats.blogspot.com/2013_07_01_archive.html

Tuesday, July 23, 2013. Shrimp with Beurre Blanc. While I was at work today, my counterpart whipped up a beurre blanc sauce. This is another one of those things that you can do yourself at home if you know a couple of things. Beurre Blanc is not a classic French sauce - it's actually fairly modern, having allegedly been discovered by accident about 100 years ago by Chef. Clémence Lefeuvre. She was supposedly working on a. For us non-French chefs, life does not always go so well. A. You'll also want about...

4

Mary's Food Journal: August 2013

http://whatmaryeats.blogspot.com/2013_08_01_archive.html

Sunday, August 25, 2013. Ultimate Weekend Pancake Breakfast. For the batter you will need:. 1 1/2 cups self rising flour. Or add two teaspoons baking powder). 2 tablespoons grapeseed oil. 1 tablespoon olive oil. 1/3 cup labne (or Greek yogurt). 1 tablespoon corn syrup. 1 tablespoon brown sugar. 1 teaspoon white vinegar. Mix everything together, and mix it well. Use your submersion blender to truly homogenize your batter. You won't regret it. Sunday, August 25, 2013. Links to this post. This Sunday's dinn...

5

Mary's Food Journal: October 2012

http://whatmaryeats.blogspot.com/2012_10_01_archive.html

Sunday, October 14, 2012. What to Do With a Dozen Guinea Fowl Legs. When I purchased the Game Bird Fun Pack. I was so excited that I failed to notice an important detail regarding the 5 lbs of guinea fowl. At the time of purchase, I thought I was getting a 5 lb bird. What I actually got was a 5 lb bag of legs. My counterpart looked at them and said "What the hell am I supposed to do with that? A dozen guinea fowl legs. He figured out what to do with squab. He used the pastry recipe in Le Gastronomique.

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Mary's Food Journal

Sunday, January 5, 2014. 18-Hour Rise Artisan Bread. Last month my counterpart started baking bread again with the intention of crafting a variety of basic bread recipes that we could share. This is the first in what will hopefully become a series on different types of breads you can make at home. This is a variation of the Sullivan Street Bakery's. 5 1/2 cups all-purpose flour plus 1/2 cup whole wheat flour. Olive oil (for coating). Active yeast, unproofed. Work it by hand. Work it on the board. After 1...

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