Tilapia Meuniere
One of my favorite fish dishes is Sole Meuniere. According to Julia Child! America's Favorite Chef, When Paul Child took Julia to France for the first time, he took her to the oldest restaurant in France where they serveed her…
Too Much Hydration?
My slashes are still not turning out right. This is REALLLY scrumptous bread. The flavor is roll-your-eyes good. The only problem is the slashes (well the crust is a little light but I forgot that my oven is off by…
Going for Better Slashes
Another batch of Pain a l'Ancienne is in the fridge. I bought a 'Lame Bread Slashing Tool' from The Baker's catalog. Lets see if my slashes turn out better. I LOVE this bread. it is so easy to make, so…
La Madeleine Phoenix Lost Their Lease
I have just been informed that La Madeleine here in Phoenix on 32nd Street and Camelback has lost their lease and will be closing March 5. That's sad. The food was pretty good, the atmosphere was good, and they have…
Rosemary-Sage Pork Loin with Bordeaux Sauce
This turned out fantastic. It is difficult to prepare a pork loin that isn't dry, and this one is wonderful. While I used Bordeaux for the sauce, any red wine will do. For the Pork Loin 2-3 pound boneless pork…
Sandwich Bread
I consider this to be my first successful attempt at a pullman loaf. It was a recipe off the Fleischmann's Yeast website. I have been struggling to get a plain ol' pullman loaf to come out OK and now I've…
Pain a l’Ancienne Part II
This was the second time I have made Pain a l'Ancienne and this time I think I hit it right. After removing the dough from the refridgerator, I let it warm/rise for an additional 30 minutes, for a total of…
Whole Wheat Bread
This is my first experience making whole wheat bread, made using King Aurther Flour's Classic 100% Whole Wheat Bread recipe, and it was very different. The dough remained wet. It never got to that 'plastic' state like doughs made from…
Win Some, Lose Some
I have a rule: I do not experiment on my dinner guests. Of course, that means that my family gets to be the lab rats for the Fumbling Foodie's experiments. The results of tonight's meal ranged from 'never-again' through 'so-so',…
Pullman Loaf, Try Number 2
this was my second attempt to make a classic pullman loaf from Charles Van Over's book The Best Bread Ever. The taste was excellent. It wasn't quite so dense this time and my wife enjoyed it. The crust was still…