STIR THE POTS

Khobz Zaatar

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Tue, 04 Jun 2013 05:24:05 PDT

Khobz, flavored with zaatar, is a delicious Lebanese flat-bread. It also features a spice mix of sumac, wild thyme and sesame seeds. Simple to make,...

Vadouvan

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sun, 02 Jun 2013 16:58:34 PDT

Along my travels in the restaurant world, I was given a lesson by a chef, who told me, "steal with your eye's and your ears!"...

House-made Buns

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sun, 02 Jun 2013 16:55:11 PDT

While maintaining a levain at work for sourdough onion rings, I sometimes play around, make a loaf or pizza dough for the kitchen staff, but...

Cronuttery!

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Wed, 12 Jun 2013 08:12:33 PDT

Trending and gone viral, is it just a fad? Talking about Cronuts.Take it a layer at a time, fry it, and you could say it's...

Nduja, Nudge, Nudge, Wink, Wink.

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sun, 09 Jun 2013 10:56:21 PDT

I've been craving nduja, that spicy spreadable pork sausage, ever since I first tried some from San Francisco's Boccalone. Later I bought some a bit...

Wilde Hefe Ferment

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Sun, 02 Jun 2013 16:53:44 PDT

While maintaining a wild water pre-ferment for a few months, I finally got a handle on its feel and use. I had some exceptional results...

Challah - Oy Yay!

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Wed, 05 Jun 2013 04:16:06 PDT

While lacking any levain at ready, I used leftover yolks from a breakfast egg white omelette, to make some challah. And as with a previous...

Lobsta Roll

jyf@ix.netcom.com (Jonathan Field & Jeremy Shaprio) — Wed, 05 Jun 2013 04:13:45 PDT

Summer just muscled it's way in with our first heatwave. At work I decided to make seasonal special that is best-served-cold, lobster rolls. I used...