Monthly Archives: February 2009

Olive Oil Crackers

Posted on February 17, 2009 by Beth

Week Eight: Crackers I decided to do crackers this week since they’re hardly ever made at home.  But really, there’s no reason for that.  Yes, I know they’re far easier to just buy at the store, and I have certainly … Continue reading →

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Graham Crackers

Posted on February 16, 2009 by Beth

Week Eight: Crackers I love crackers.  They’ll keep in your pantry just about forever, waiting for you to have unexpected guests.  Procure a wedge of half-decent cheese (or ask your guests to bring one!), plate with a drizzle of honey … Continue reading →

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White Sandwich Bread

Posted on February 14, 2009 by Beth

Week Seven: American Breads What would a discussion of American Breads be without white bread?  Possibly the most American of American bread, white bread conjures up visions of squeaky-clean, smiling nuclear families, all technicolor and perfect.  This imagery may strike … Continue reading →

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Jewish Rye Bread

Posted on February 13, 2009 by Beth

Week Seven: American Breads     It can hardly be said that there is a more closely-linked bread to any environment than a good rye bread is with the Jewish delicatessens of New York City.  What on earth else would you … Continue reading →

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Flour Tortillas

Posted on February 12, 2009 by Beth

Week Seven: American Breads When I mentioned to a coworker that I was planning on making flour tortillas as part of my American-Bread-themed week, he gave me a strange look.  “Are tortillas American?” he asked.  And it gave me pause … Continue reading →

Posted in Savory, Unleavened Breads | 2 Comments

Parker House Rolls

Posted on February 11, 2009 by Beth

Week Seven: American Breads Americans seem to have a sick sort of love affair with soft-crusted, lightly-sweetened, rich-dough white bread.  Personally, I’ll take that crusty baguette any day; but there is a reason breads like these Parker House Rolls became … Continue reading →

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Spoonbread

Posted on February 10, 2009 by Beth

Week Seven: American Breads There’s a major trend in the culinary world right now, one that involves taking formerly-uncool or home-style foods, and elevating them to fine-dining standards.  Think s’mores to follow your duck à l’orange, macaroni and cheese with … Continue reading →

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Greenfield Village Hobo Bread

Posted on February 9, 2009 by Beth

Week Seven: American Breads America has a far different history of bread than does Italy, or France, or any other “old world” country.  Why, you ask?  Well, you have to look at agriculture to answer that.  There is a long, … Continue reading →

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Tarallini al Peperoncino

Posted on February 7, 2009 by Beth

Week Six: Italian Breads I can picture it: you’re navigating the intimate aisles of that little Italian market, browsing around the fifty different brands of olive oil, the mysterious tins of sardines that you’re sure must be delicious (if only … Continue reading →

Posted in Savory, Unleavened Breads | 2 Comments

Piadine

Posted on February 6, 2009 by Beth

Week Six: Italian Breads Today, I give you a very obscure Italian bread: the piadina.  I don’t actually even recall seeing this bread in the times I’ve traveled to Italy; it’s only been in textbooks and anecdotal recountings that I’ve … Continue reading →

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