STIR THE POTS

Dolmas To Be Stuffed

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Tue, 15 May 2012 07:51:46 PDT

Dolmas, or dolmades, is literally a stuffed grape leaf. The most well known variety in the United States are Greek in origin, grape leaves stuffed...

Moroccan Bread For Najat

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Mon, 14 May 2012 06:04:28 PDT

Recently on Facebook I saw a post from Najat Kaanache, "the pilgrim chef", who posted a shout-out for someone to make some Moroccan bread. I...

Anzac, The Gift From Oz

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sun, 13 May 2012 04:30:17 PDT

Being a veteran of the military, I can appreciate the idea of care packages. In particular, I can greatly appreciate an Australian (or New Zealand)...

Semola Pizza

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sat, 12 May 2012 04:33:34 PDT

I'm at it again, exploring the different styles of taglio pizza, from Roman to Sicilian. This latest was made with durum, otherwise known as semola...

What's in a bread?

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Thu, 10 May 2012 07:46:40 PDT

A friend the other day tasting a bread I made was asking if I put different ingredients or surprises in a loaf. Evidently she thought...

Puff Pastry

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Tue, 08 May 2012 06:07:06 PDT

When graduating from culinary school, our test was to make two recipes picked randomly from the course repertoire. Luck gave us a hot June day,...

Chestnut Pasta

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Tue, 24 Apr 2012 17:47:56 PDT

Seeking new flavors leads me to old ones. Pasta is a perfect foil for alternative flours. Since I've made bread with Italian chestnut flour, why...

Grind Your Own

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sat, 28 Apr 2012 07:57:29 PDT

Since I had a grain mill attachment for my Kitchen Aid, I decided to mill my own flour. I had milled some grains before, primarily...