Robin’s Whole Wheat Bread
Cookbook author Naomi Duguid named these moist, tender loaves for her mother, Robin, whose baking during Duguid’s childhood inspired the recipe. 2 cups warm water 1 cup milk, warmed 1 tablespoon honey 1…
New York Deli Rye
The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what makes them so flavorful. Rye sponge starter 1 cup barm 1 cup white rye flour…
Basic Sourdough Bread
This dough is made with a 3-build method: barm to firm starter to final dough. You can substitute other types of flour (see the end of the recipe). Firm starter 2/3 cup barm…
Barm
The full flavor of barm will not develop until it has been refreshed until it has been refreshed 2 or 3 times over a 2-week period, during which time the organisms native to…
Seed Culture
“Seed Culture” is the first step of making a great sourdough bread. It takes 4 to 5 days. You need to keep adding flour and water to keep it alive. Day 1: 1…
Pate Fermentee
The very presence of “pate fermentee” in a formula immediately improves most bread, quantum leaping it in maturity and flavor. The picture shows the pate fermentee removed from the refrigerator, cut into pieces…
Poolish
Poolish, a wet sponge, is easy to make and is best when made fresh each time you need it. It will be good for up to 3 days in the refrigerator, and at…
Lavash Cracker
The key to the crisp lavash is to roll out the dough evenly and paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. 1 1/2 cups…
Garlic Knots
Roasted garlic produces a delicious aroma with no harsh taste. Be sure to make enough for a crowd, because these chewy, garlicky knots will go fast. 3 1/3 cups strong white bread flour…
Thyme Popovers
Instead of thyme, you can use mixed Italian seasoning as well. The most important thing is DO NOT PEAK while baking. Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted…
French Bread
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France. 3 cups pate fermentee 1 1/4 cups unbleached bread flour 1 1/4 cups unbleached…
Feather Bread
It is easy to make and just like its name, it is very light, and soft. Be careful, this recipe requires some butter! I recommend it for toasts and dipping. 4 to 4…
Kabak Mücver
Kabak mücverin 1 porsiyonu 185 kaloridir. Daha hafif olmasını istiyorsanız, kızartmak yerine fırında da pişirmeyi deneyebilirsiniz. 2 kabak 4-5 dal maydanoz (dereotu da kullanabilirsiniz) 1-2 dal taze soğan 1 çorba kaşığı un (30…
Ratatouille
After watching the Pixar’s movie, Ratatouille, I knew I have to try this dish. It can be prepared fairly quickly by cooking everything together at the same time, but that needs to be…
Domates Tavası
Taze domatesle yapilan bu yemek, hem lezzetli hem de vitaminli. Bulgur pilavla da bir baska oluyor bu yemek… 500 gr. iri bıçak kıyması ya da küçük doğranmış kuşbası et 2,5 kg. domates 2…
Semizotu (Pirpirim) Yemegi
Genelde pirpirim (semizotu) piyazi olarak yediğim semizotunun böylesi de bayağı güzel ve çok da sağlıklı. Sıcakken de soğukken de güzel ama bence en güzeli ılık yemek… Dilerseniz yemeğinizin üzerine süzme yoğurt döküp pul…
Green Peas (Bezelye)
One of my favorite Turkish dishes. It is fun to eat the small peas, carrots, and potatoes. Serve with rice or bulgur pilaf. 150 gr lamb cubes 500 gr peas 2 tablespoon olive…
Mixed Vegetables with Beef (Türlü)
It is a great meal full of vitamins from different vegetables. Serve with rice and a piece of freshly baked French bread. 1 medium size eggplant, cut bite size 3 medium size white…
Asparagus
Makes tender and tasty asparagus! You can eat it with as a side dish or an appetizer. In the photo, I had it with Turkish meatballs, and mashed potato. 1 bunch asparagus 1…
Swiss Chard
I never tried cooking Swiss chard until today! I got these from farmer’s market that has been freshly picked. I heard the freshly picked and cooked your Swiss chard, the tastier it is….
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