Comments on: Crusty

By: Wendi

Wendi — Mon, 26 Oct 2009 15:51:54 +0000

Joanne and Adam, I’m curious to try mint in pasta sauce now that you say it’s a winning combination. Actually, I adore anything that has feta in it. Especially the French Feta in brine from Wegman’s. I know Hunt Valley is a ways to go for a specialty item but maybe you can find something similar a little closer to you in Annapolis. It is the BOMB.

Thanks for nominating BAH for the award. I sound like someone at the Oscars…but it really is an honor just to be recognized for doing what I love to do.

Good luck with your Joust entry. The burger and “fries” looked incredible. My attempt to come up with a recipe was a monstrous fail, except for some caramelized bacon. In my world, bacon is always a win. Maybe next month I’ll have better luck pulling something together for the Joust.

By: Joanne

Joanne — Mon, 26 Oct 2009 15:26:46 +0000

Wendi,

This looks awesome, I can’t say I am too much of a bread maker myself. I love to cook, but making bread is just not something I have dived into yet. Maybe I will give this a try.

Also, we have nominated you for an award, take a look here: http://www.inspiredtaste.net/recipes/roasted-tomato-sauce-with-mint-and-feta-cheese

Thanks, Joanne and Adam

By: Wendi

Wendi — Sun, 25 Oct 2009 14:03:32 +0000

Robin, thank you for the kind words. I adore TKW, she’s one sassy woman.

Good luck with the recipe. I’m working on conquering my fear of yeast.

Thanks for stopping by and BonAppetit Hon !

By: Wendi

Wendi — Sun, 25 Oct 2009 14:01:29 +0000

Robin, thank you for the kind words. I adore TKW, she’s one sassy woman.

Good luck with the recipe. I’m working on conquering my fear of yeast.

Thanks for stopping by and BonAppetit Hon !

By: insider53

insider53 — Sun, 25 Oct 2009 12:10:45 +0000

I haven’t made focaccia yet but I have been wanting to try. This looks delicious. I found you through the kitchen witch and boy am I glad I did. Thanks for the recipe.

By: Tracy

Tracy — Thu, 15 Oct 2009 14:23:13 +0000

I’ve had great success making the ciabatta recipe from The Bread Bible. That is no-knead at it’s best. The dough hook does all the work.

By: Wendi

Wendi — Thu, 15 Oct 2009 14:05:16 +0000

I think what I really need is to find a bread class somewhere around here. Part of my frustration with bread and kneading and rising and whatnot is that I don’t know what it looks like and feels like when I’m where I need to be. So I think I overshoot the goal.

Tracy, is there a bread recipe you are particularly successful with that might be good to try?

By: Wendi

Wendi — Thu, 15 Oct 2009 14:02:37 +0000

It’s funny you should say that. Because of course, I wrote that the cookbook had a breads chapter BEFORE I actually looked at it. They are all quick breads. Not a speck of yeast to be found. So my quest continues. I’m not committed enough to bread to buy The Bread Bible just yet. Maybe one day.

When I reread the post this morning I thought to myself, maybe I should add an update to say that Bon Appetit Fast Easy Fresh turned out to be a yeast free bread zone. And then of course, I promptly forgot all about it. I don’t know how exactly you have taken over space in my brain but I think there’s some telepathy going on between Maryland and Colorado.

By: Tracy

Tracy — Thu, 15 Oct 2009 14:00:30 +0000

I’m of the no-knead-by-hand school when it comes to bread. I like my mixer to do the work. I’m also finding that less is more. The less time the dough comes into contact with human hands or dough hook, the more time it spends rising in a warm place, the higher it rises, the lighter the crumb. I do love bread.

By: TheKitchenWitch

TheKitchenWitch — Thu, 15 Oct 2009 13:51:25 +0000

Fast, Easy, Fresh WITH yeast? What is Bon Appetit smoking?

Your focaccia turned out really pretty, though!!