Posts Tagged basic

My 5 Minute Bread Experiment

So there’s this recipe…

Called Artisan bread in 5 minutes a day, in a cookbook by the name name by two people, Jeff Hertzberg & Zoë François (got to be legit artisanal bread with a French woman as a co-author!). I finally stumbled upon it in my local library’s displace of the month: cooking. I said heck you say! Easy & tasty fancy looking bread? Let me at it! So I tried it out, as you can tell in the following photos.  Basic Boule Recipe


Step one plus flour:


Step two Lightly lidded:


Step three pulled out into my permanent fridge storage container with WET hands:


Step four my ACTUAL loaf of deliciously cooked French Boule:



You think you want to try it yourself? Do it! It’s so easy you can hardly screw up the basic master recipe! It alone can be free shaped into a dozen breads! Freezes well & you can do a partial bake to take other places! I seriously suggest in investing in their book(s)!!

Have you ever baked bread before? Success? Failure? Difficulty?


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AppleAsics for the inept

Have you ever cooked apples and have them fail?

I have a few tricks and know-how’s for your apple needs. After I give you a little background on apples.

Trivia #1 Apples are related to Roses. Did Moses supposes that his toeses were roses? Of course not! He supposes that his apples were roses.

This is what happened when Moses supposed. BAD IDEA.

Trivia #2 Apples peak in October but stores carry certain brands all year round.

Mmmmm Apples!

Trivia #3 A regular medium apple has a minimum of 4 grams of fiber. Eat that skin. (If you want an apple that doesn’t brown quickly for party fare – pick Pink Ladies)

Why eat 'powdered' apple fiber when you get the real stuff anywhere??

Trivia #4 Don’t leave your apples out willynilly, they get all kind of mealy real fast. Put those apples in the refrigerator!

See, these people know how keep their apples fresh & crispy!

Now, if you need to know of apples to bake click  here. But if you just want to know how to properly core, peel, cut & cook keep on reading below…

Core & Peel:

Use an apple corer to remove the stem, center (with seeds). Peel after you core, and see how long you can make the peel. Up north there’s many a contest for length of peel.

Something simple like this one from OXO

Or something that does both. 🙂

Cut & Slice

Stand up the apple, slice in half (top to bottom). Cut halves into wedges or thin slices. If you’ve a mandoline use it to make the skinny slices for your perfect pie or tart or pan fried apples.

Apples are slivered and sliced

Stuff n’ Bake

If you want to just make some quick baked stuffed apples, peel top 1/3 of apple, core almost to the bottom, but use a melon baller/spoon to scoop out the core, but leave the very bottom so your filling won’t cook out. Fill it with your favorites, butter, brown sugar, nuts, raisins of both colors, cranberries, or other dried fruit with some spices. Place in a square glass dish lightly sprayed with cooking spray, and cover with foil. Cook at 350 for about 45 min; and cook another 30 uncovered. Put it in when you start dinner, have a lovely slow dinner with good company and relax. When you’re ready to uncover, play a quick game of Charades and eat!

Waiting on your apples to finish? Don't get too bored.

Get baked…

Something else you can do easily enough (& healthily enough) is make your own apple chips. Use that nice mandoline that you used earlier to make paper thin slices. Arrange them in single layers on baking sheets lined with parchment. Sprinkle a little sugar (or not if you really want to be super healthy) and bake at 200 for 1 1/2 hours until lightly browned. Remove and cool on a wire rack and seal in airtight containers to keep from getting too chewy. You could always try a few spices like cardamom, cinnamon, nutmeg or what else you like dusted over your apples.

Crispy thin and great for decorating.

Get to it!

Find your favorite bloggers, websites or Pintrest site for apple-liscious recipes or try your own hand at new twists on old favorites.

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