How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Uncle Claude's Victory Garden
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Grow Your Own Food
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Comment by Debbie on June 24, 2009 at 3:54pm
- Your harvest looks great. We have yet to have a full sunny, warm day this month. June has been so rainy, not much happening in our garden, although it looks to be ok.
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Comment by John Barrows on August 7, 2009 at 3:45pm -
20 pounds, or so, this week. It's been an early, disease-free, and abundant crop.
In the front, from left to right:
my favorite for slicing and taste - the Brandywine
my all-round best performer for slicing and sauce: Costoluto Genovese
my new, and delicious, Italian heirloom (which I found in Paris): Cuore di Bue
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Comment by John Barrows on August 7, 2009 at 3:47pm
- correction to above: Cuore di Bue is second from left (Costoluto is on right)
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- You are a sick individual! (they are all tomatoes) : ) ........ I have many clusters of tomatoes, large and small, different varieties...........they will all be canned/preserved and eaten. Not going to label the jars with the types just tomatoes and the date. I just hope that we are as fortunate as you with your abundant harvest. So far, so good. There is a farm in Easton, CT with blight. Not surprised with the weather we have dealt with this season. Congrats on your harvest!
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Comment by John Barrows on August 11, 2009 at 8:18pm
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Yesterday's harvest. Nice, from my small garden. The butter nut squash could stand to be a little bigger, but came off the vine at will.
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Comment by John Barrows on August 19, 2009 at 6:26am
- beautiful
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Fortunately, we got a great crop earlier in August and we were able to make the family "chili sauce" recipe, about 10 pints, many eaten also. Unfortunately, we had a late blight. All happened within a 3-5 day time span.
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I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
Or ... we could just go there and find out for ourselves.
Again, one must grow their own or raise their own to avoid the less than desirable stuff. The food industry is too powerful, who lobby to politicians, and in the end win while everyone else loses. Same scenario whether its food or shoe laces.
We ...
You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
Actually, I used a recipe that I found in a book called "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers" (found only at the finest libraries). It's very similar to the no-knead recipe (only you knead this one). ...
Rent and watch the documentary "Food, Inc." (inspired by Michael Pollan's books)
Total corporate control of our nation's food supply from seed to market to table is literally poisoning us - worse than even the tobacco industry. It is even infiltr...
I'm sure it was the no-knead: that's what I taught him ...
maybe some cheese too
Only other thing a should have done was brown the top more.
Nancy should recall this cat climbing up her back.
What recipe for the dough did you use?
maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
I thought that was your other head
don't hurt yourself with all that complexity (don't try this at home, folks)
Time out for a photo-op.
Thank you. Once it cooled it really tasted great. My only complaint is that the crust wasn't as thick as I would have liked. Hopefully that will change when we get the new range installed next summer.
Very nice job!
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