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From The Blog:  Lela's Cooking Journey
 
Oct. 31, 2012 8:18 am 
Updated: Oct. 31, 2012 3:33 pm
Are you needing a change in decorating your Halloween Cookies? Do you have little ones who want to help decorate your cookies?  At my house, there are always sugar cookies for the holidays. So this Halloween the fun begins with baking sugar cookies with my granddaughter. After you make the… MORE
Sugar Cookie Glaze
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My Granddaughter decorating Sugar Cookies
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Photo by Lela

Cooking Level: Intermediate

From The Blog:  Brando Cucina
 
Oct. 26, 2012 2:33 pm 
Updated: Oct. 26, 2012 7:59 pm
In a previous post, 4 Hour Ciabatta I explained my method for making a crusty, flavorful loaf of Ciabatta in four hours without having to make a starter ahead of time. While this loaf is good, you can really kick up the flavor by using a starter. Many Italian breads are made with a… MORE
Ciabatta fresh out of the oven
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Yesterday's Bread
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Grilled Cheese with Ciabatta Bread
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Photo by mbrando
Home Town: Toms River, New Jersey, USA
Living In: Los Gatos, California, USA

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From The Blog:  Brando Cucina
 
Oct. 26, 2012 11:44 am 
Updated: Oct. 26, 2012 11:24 pm
Well, thinking about having a loaf of bread with dinner tonight but you don't have any biga, poolish or pre-ferment? Also, you just want one loaf, not four, not two but one. Well then this recipe with technique is for you. I've been experimenting with various flour combinations for some time… MORE
#1 - Mix flour and water, then let rest
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#2 - After mixing in yeast and salt, remove to an oil coated bowl
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#3 - Folded dough
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Photo by mbrando
Home Town: Toms River, New Jersey, USA
Living In: Los Gatos, California, USA

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From The Blog:  Brando Cucina
 
Oct. 18, 2012 10:11 am 
Updated: Oct. 19, 2012 11:51 am
What makes this recipe southern Italian? Well not much other than south of Naples and Sicily meatballs (polpette) tend to be made from mostly or all pork and with Pecorino rather than Parmigiano-Reggiano. This recipe was one of those, "Hmmm.. what am I going to do with this meat in the… MORE
 
 
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Photo by mbrando
Home Town: Toms River, New Jersey, USA
Living In: Los Gatos, California, USA

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From The Blog:  Learning To Cook
 
Oct. 16, 2012 9:51 am 
Updated: Oct. 23, 2012 11:49 am
Call me reckless, but I love the boundary pushing attitude that under done eggs represent. That's right you Statist Nannies, I am eating potential Salmonella incubators quite willingly. It is risk taking with intelligence. I know how old the eggs are, and I know the conditions they went… MORE
 
 
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Tags:  How-To
 

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  House of Frolic and Mirth
 
Oct. 16, 2012 7:00 am 
Updated: Oct. 19, 2012 12:04 pm
We're not into terrifying children on Halloween, so for the Halloween party, I decided to keep it sweet, simple, and fun. If you saw my previous post, you already have the tools you need to throw a fun get-together on a budget, and now it's time to party! I asked the kids to come in their… MORE
 
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Photo by jrbaker

Cooking Level: Expert

From The Blog:  House of Frolic and Mirth
 
Oct. 14, 2012 11:22 am 
Updated: Oct. 27, 2012 12:58 pm
I think of the start of Fall as the beginning of baking and the season that revs up for more serious cooking. Kind of like a when a race car driver starts his engine, my internal cooking clock's timer "dings" to let me know it's time to switch it into high gear. Not only are you getting ready… MORE
 
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Photo by jrbaker

Cooking Level: Expert

From The Blog:  Learning To Cook
 
Oct. 8, 2012 2:41 pm 
Updated: Dec. 1, 2012 7:29 am
Honestly, the first try was an intentional flop. I had a recipe from Jacques Peppin from Essential Peppin, but didn't follow it exactly. I should have had the water at a gentle boil before I set the ramekin in the water. I'm getting ahead of myself. The word coddle means to baby, spoil or… MORE
 
 
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Tags:  How-To
 

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  SoGirl
 
Oct. 7, 2012 9:27 am 
Updated: Oct. 19, 2012 6:06 pm
Food civil wars:  I'm not entirely sure it's always so civil in these wars.  In reading reviews, from time to time I run across comments that go something like this... "this is NOT authentic (insert your dish name here)!  It never contains (insert ingredient name here)!"  So what does… MORE
 

Photo by wisweetp

Cooking Level: Expert

Living In: Waukesha, Wisconsin, USA

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From The Blog:  Experiments in the Kitchen
 
Oct. 5, 2012 6:34 pm 
Updated: Oct. 8, 2012 12:16 am
Don't Brine your Turkey if it's a 'ButterBall' or any other pre-packaged Turkey! I narrowly avoided a Thanksgiving day disaster, at the last minute. I wanted to try brining my turkey to hopefully, make the ultimate turkey. So, I prepared a brine solution, watched quite a few videos and read… MORE
 

Photo by Warner Strauss

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada
Displaying results 71-80 (of 200) blog entries
 
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