I’ve been on the bread baking journey for nearly six years, and whilst I’ve tried many different types of seeded bread (both purchased and made by my fellow bakers) this was one of the first seeded loaves I baked myself. It took a couple of experiments to get a seed mixture and technique nailed. And turns out that it’s very easy and virtually the same as other bread recipes I’ve used …
Whilst staying in Yellowstone National Park, we had the pleasure of enjoying a delicious bowl or three of smoked bison chili. It was absolutely delicious, the meat and sauce had a richer flavour than beef chili dishes I had previously tasted.
After a bit of research back at the home ranch, we came up with our own version using buffalo and cooked up some tasty buffalo chili with roasted tomatoes.
This dish came from exploring the depths of our larder in search of a winter warming meal and combining a bunch of stuff to make something with Moroccan flavours and vaguely themed on a cassoulet. Whilst being accurate, that wouldn’t have made a snappy recipe title.
So we called it Moroccan Cassoulet instead, simple and descriptive. Very flavoursome, and perfect for a cold winter night.
I’ve garnered a wealth of bread-making knowledge from many sources, the most influential being Dan Lepard and Ken Forkish. I decided to combine a Lepard recipe and Forkish technique to bake one of the best breads so far – the sour cream loaf. It has a delicious, tangy faux sourdough flavour and makes the most amazing toast.
Continue reading “Sour Cream Loaf”
According to a well-known television drama series, winter is coming. So time to make some winter warming recipes for the cold months ahead, starting with a delicious lamb tagine. Simple to make, tasty and a welcome dinner for chilly winter nights.
Continue reading“Lamb Tagine With Vegetables” Continue reading “Lamb Tagine With Vegetables”
A while ago I published an article for home-baked crusty artisan bread. The loaves produced since have been consistently great, yet I aspired to have better fissures, as well as rise. However scoring the dough was proving quite tricky.
I recently found the ideal solution … I just needed to turn things, literally, upside down …
I’ve been successfully baking bread for some time using a minimal knead method. However I recently switched to an even better way of bread making that produces a tastier loaf with a looser crumb and wonderful crust … and also looks fantastic. The trick? A casserole dish.
Every once in a while, an inspirational idea comes along that both simple and ingenious. Thus was the case with Over the Top Smoked Chili, conceived by Dawn and Johnny Barnes back in 2016. Once tasted, you’ll probably never go back to normal chili again. We haven’t.
Find out how to make a truly game changing dish with this simple technique.
Continue reading “Over The Top Smoked Chili”
The Cook's Digest 