tag:blogger.com,1999:blog-38870346Mon, 24 Aug 2009 19:22:26 +0000Adventures in Baking! <br> The Barefoot Baker resides in Kokomo, Indiana. In general the bakery operates during the summer months for the farmers' market and in the winter for catering at the Seiberling Mansion.http://www.barefootbaking.com/blogger/blogger.htmlnoreply@blogger.com (The Barefoot Baker)Blogger31125tag:blogger.com,1999:blog-38870346.post-373500681709042509Mon, 24 Aug 2009 19:20:00 +00002009-08-24T15:22:26.843-04:00fermentationpicklesrecipeJo’s Deli pickles2-4 pounds of Kirby cucumbers – these are the small bumpy ones about 201 cup of kosher salt6-10 heads of dill with stems, I trim the stems to 10 inches. If your dill has no mature seeds, add a tablespoon of dill seed1-2 heads of garlic – cloves peeled Use less if you don’t care for garlic1 small onion cut into 4-6 pieces.A heaping tablespoon of mustard seed1 tablespoon each: http://www.barefootbaking.com/blogger/2009/08/making-pickles-without-vinegar.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-1363288738015589522Fri, 12 Jun 2009 12:54:00 +00002009-06-12T08:56:39.128-04:00Hey ya folks!Saturday is officially our opening day at the Kokomo Farmers Market! I'll be baking plenty for you so you'll have some to last you until my next bake (July 4th). Tweety Bread, Tweety Crackers, Croissants (plain, chocolate and ham and cheese), Olive Rosemary Focaccia (I've been convinced that I should develop a sage version for the stuffing lovers amongst us), Pale Moon using some http://www.barefootbaking.com/blogger/2009/06/kokomo-farmers-market-kicks-off.htmlnoreply@blogger.com (The Barefoot Baker)1tag:blogger.com,1999:blog-38870346.post-6074390791478023826Tue, 05 May 2009 18:57:00 +00002009-05-05T15:10:07.061-04:00farmers market 2009Sneak Peek Saturday is May 9, 2009!The Kokomo Farmers’ Market is having our Sneak Peek Saturday at the corner of Union and Sycamore Streets in Downtown Kokomo from 8 am to Noon.We look forward to a new year of fresh, local, naturally raised produce and, of course, our baked goods and the good things to eat and creative artworks from our local artists!Thank You to the Kokomo Downtown Association http://www.barefootbaking.com/blogger/2009/05/sneak-peek-saturday-may-9-2009.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-2772067594778389779Tue, 22 Apr 2008 17:12:00 +00002008-04-22T15:42:39.371-04:00 1720 g flour950 g water200 g honey120 g olive oil35 g salt1/2 ounce instant dry yeastTools you may needbeginning of mix, stiff dough, keep kneadingHow it looks when you're done kneadinglook, it windowpanes!Let it rise a while til doubled Divide to desired size and roll to 1/4 inch Let rest and rise till doubled high using the edge of a ruler, make marks. Push hard, but don't cut http://www.barefootbaking.com/blogger/2008/04/barbari-bread-from-persia.htmlnoreply@blogger.com (The Barefoot Baker)1tag:blogger.com,1999:blog-38870346.post-4581157758870111588Fri, 14 Mar 2008 13:28:00 +00002008-03-14T11:37:14.798-04:00 Last night was a little crunch time - I also had to get rid of a bunch of things from my pantry.Broccoli Rabe looked good at the store, so I got a one pound bunch - I have never been too successful at cooking this without conjuring up evil bitter flavors from this ugly vegetable. Well, the floret part of the rapini was already starting to flower, so I'd better get my culinary butt in gear. I http://www.barefootbaking.com/blogger/2008/03/rapini-shrimp-and-pasta.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-258681321043838358Fri, 14 Mar 2008 12:53:00 +00002008-03-14T09:27:56.686-04:00We made Mahi Mahi in Parchment a couple of nights ago. This is probably the easiest way to make fish and even bettre if you choose a fish that is dificult to overcook. I picked up some mahimahi from the frozen fish department a few weeks ago, so it had to be used soon.Fresh Herbs: I use whatever fresh herbs are already in my fridge - this week it was some dill on its last legs, cilantro from lasthttp://www.barefootbaking.com/blogger/2008/03/we-made-mahi-mahi-in-parchment-couple.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-9196890182679768571Thu, 13 Mar 2008 14:37:00 +00002008-03-13T10:44:18.633-04:00Here is the official statement from King Arthur Flour on their web page about wheat prices___________________________________________________________To our valued flour customers:You've undoubtedly heard the news about rising foods costs; perhaps you've already felt the impact on your pocketbook. Global wheat prices are at an all-time high, well over triple the cost per bushel sincespring of lasthttp://www.barefootbaking.com/blogger/2008/03/wheat-prices-or-why-you-wont-see-300.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-665249628568737812Wed, 12 Mar 2008 19:17:00 +00002008-03-12T18:51:35.999-04:00I am trying to increase the amount of veggies and fruits (and fiber) to my diet while reducing the total calories and salt. Sometimes it seems overwhelming, but as my tastebuds adjust, I find it gets easier. I have several tips, but none will work if you aren't motivated enough to give up your bad habits for at least five days a week:Fridays are my cheat day - or at least I get to give myself a http://www.barefootbaking.com/blogger/2008/03/introduction-to-healthier-cooking.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-7147898569650287512Sat, 08 Mar 2008 21:11:00 +00002008-03-08T18:01:20.520-05:00After much urging from fans of the blog, I finally broke away from usual beer-hunter status and agreed to a margarita taste test.Not your premium margaritas - which is preferable since you can alter the flavors to your personal taste. These are the well drinks that unsuspecting patrons get when they say, "I'll have a margarita, please."All of the margaritas tasted were on the rocks and had salt. http://www.barefootbaking.com/blogger/2008/03/margaritas.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-3353959759799511195Sat, 09 Feb 2008 03:03:00 +00002008-03-14T11:44:24.247-04:00 Note: There will be formal fries tasting event forth- coming. This was the latest, and best, extra crispy fries tasting.On a friday morning, February 8, 2008 in the breakfast hours, I wandered into Louie's Coney Island. A kokomo non-chain restaurant. They make the entire menu in the menu. Since they were relatively slow, I asked for my fries extra crispy. Much discussion occurred when the fries http://www.barefootbaking.com/blogger/2008/02/louies-coney-island-fries.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-6939385052979362587Sat, 09 Feb 2008 02:30:00 +00002008-03-08T22:00:02.631-05:00I adapted this for my own tastes from a cookbook on party food. The reason for posting the recipe now is that one of our Christmas gifts turned out to be absolutely perfect for Garlic Potato Chips. We got a bag of UNSALTED potato chips for Christmas, specifically, Zapp's. It doesn't take too many of my blog posts to figure out that we're fond of Zapp's.Preheat your oven to 325 degrees.First, cut http://www.barefootbaking.com/blogger/2008/02/garlic-potato-chips.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-6316136933260855268Sat, 19 Jan 2008 03:26:00 +00002008-03-08T22:46:38.572-05:00Mmm, I really like a hearty soup with bread. I've never considered this a winter soup, since it can be lightened up for the summer. Tada! Caldo Verde. literally: green soup. This may very well be Portugal's culinary ambassador to the world.Despite a plethora of recipes, we keep it simple.Kale, potatoes, chicken stock, onions, salt, pepper, and spicy firm sausage. Usually, I get more color on thehttp://www.barefootbaking.com/blogger/2008/01/caldo-verde.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-5630376724482875193Fri, 28 Dec 2007 18:15:00 +00002008-03-08T23:50:20.054-05:00I am about as timely as an elephant doing the jitterbug. As a fan of madeleines, I agree with everything Pim says here:http://chezpim.typepad.com/blogs/2003/03/madeleines_madn.htmlHowever, as a sometimes professional baker, some of the tasty techniques are better suited for home bakers. BUT - yeah for not using baking powder. In my humble opinion,baking powder iswrong wrong wrong for madeleines.Ihttp://www.barefootbaking.com/blogger/2008/12/finally-madeleine-connoiseur.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-488081887020125272Tue, 11 Dec 2007 04:43:00 +00002007-12-10T23:56:55.748-05:00Okay, I know you've got to be tired of reading posts that are lacking food porn (photos of food in provocative positions). Tonight, I drove through the , uh, drive thru, lane , at Jamie's Soda Fountain and ordered some "extra crispy fries". When I got the paper bag, I immediately checked on the contents - Fries - hotter than than the surface of the sun and - unsalted. After burning my hand, http://www.barefootbaking.com/blogger/2007/12/more-extra-crispy-french-fries.htmlnoreply@blogger.com (The Barefoot Baker)1tag:blogger.com,1999:blog-38870346.post-4890003072583920012Mon, 03 Dec 2007 22:54:00 +00002007-12-05T18:12:41.009-05:00Did it go wrong, or what? I was at the local grocer looking for fat beef short ribs to braise in a little crock in the oven. All they had were some long skinny bones with a bite on each rib. No fault of the butcher - you get what you get. No short ribs for me.Well the weather is ideal for low slow cooking in the oven. I figure putting a pot in a 300 degree oven at noon will be a great way to warmhttp://www.barefootbaking.com/blogger/2007/12/braising.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-232760460053022909Sun, 02 Dec 2007 22:18:00 +00002007-12-04T17:47:05.443-05:00The only catering the Barefoot Baking Company does anymore is a high end private dinner at the Seiberling Mansion for eight people. Imagine entertaining your guests in the same dining room as Mr. and Mrs. Seiberling! This is truly a treat in Kokomo. Your evening begins with live music in the music room, a self guided tour of the entire museum, and even an optional champagne reception. As you are http://www.barefootbaking.com/blogger/2007/12/dinners-at-seiberling-mansion.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-6297299429089271975Sun, 25 Nov 2007 22:47:00 +00002008-03-08T23:52:13.460-05:00 MMM, while waiting for the sheeter to get installed, I've been playing with handmade croissants. I am surprised that with over 50 baking books, only two have formulas or recipes for croissants. I was willing to part with a bit of our dinner roll dough to make these. for each pound of dinner roll dough ,I folded in a half pound of butter (The batch shown in the photo was 1 pound to 1/4 pound). http://www.barefootbaking.com/blogger/2007/11/croissants-or-crescent-rolls.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-697244292762377993Fri, 23 Nov 2007 16:17:00 +00002007-11-23T11:36:46.796-05:00We may never buy a turducken again! After years of enjoying the novelty of eating internet-procured turducken for Thanksgiving, we finally made our own this year. We bought a turkey breast (with bones and some back meat), a very small chicken, and a frozen duckling on Sunday. Sunday afternoon, I boned all birds, even though the duck was still pretty icy inside. I packaged the meats seperately in http://www.barefootbaking.com/blogger/2007/11/happy-thanksgiving-2007.htmlnoreply@blogger.com (The Barefoot Baker)0tag:blogger.com,1999:blog-38870346.post-8081385151831107535Wed, 14 Nov 2007 14:13:00 +00002007-11-14T09:38:30.980-05:00Who knew? Evidently every baker in the world except for me has baked some holiday version of fruit bread. Whether it be Pandoro, Pannetone, Stollen, or grandma's fruitcake - I think the aroma of holiday breads evoke the most distant memories we ever formed.I can picture the scene. I am in my highchair, the one my mom loaded into the trunk only hours earlier. I grip the cool plastic tray with bothhttp://www.barefootbaking.com/blogger/2007/11/stollen.htmlnoreply@blogger.com (The Barefoot Baker)tag:blogger.com,1999:blog-38870346.post-3744358512545966694Sat, 10 Nov 2007 19:46:00 +00002007-11-10T15:37:36.877-05:00Some of you know that BBC got a sheeter from Ebay last month. When I got it, it was in less than prime condition. Still, being the trooper that I am, I am going to clean it up and repair it if I can. The only clean thing about it was the control box. So I have been scraping, sanding, and vacuuming and scouring the outside parts.http://www.barefootbaking.com/sheeter.htmlThe parts department at http://www.barefootbaking.com/blogger/2007/11/sheeter.htmlnoreply@blogger.com (The Barefoot Baker)tag:blogger.com,1999:blog-38870346.post-7727219838719187856Sat, 10 Nov 2007 13:30:00 +00002007-11-10T08:30:56.243-05:00Butter popcorn flavor linked to lung disease in factory workersOne of my baking colleagues sent us this link to a news service. I don't know if it has any truth in it, but for now, I'm going to add this to the conversation regarding artificial and natural flavorings.Also for an entertaining experience about the history of butter: http://www.webexhibits.org/butter/http://www.barefootbaking.com/blogger/2007/11/natural-flavors-continued.htmlnoreply@blogger.com (The Barefoot Baker)tag:blogger.com,1999:blog-38870346.post-2937383239964194656Wed, 07 Nov 2007 22:59:00 +00002007-11-07T18:39:49.160-05:00 Okay okay. It's just step two of leftovers for two. Leftovers for 4 or 5 days!I've been systematically getting the freezer cleared out for winter. The freezer contributions? Ham from last winter and chicken thighs from the latest meat sale. I also had a package of red beans and rice mix. Yikes I admitted that! Okay add a sauteed half an onion from the fridge and that's it. Here's the trick to a http://www.barefootbaking.com/blogger/2007/11/it-cant-be-leftovers-if-we-havent-made.htmlnoreply@blogger.com (The Barefoot Baker)tag:blogger.com,1999:blog-38870346.post-1119281696603224019Wed, 07 Nov 2007 22:58:00 +00002007-11-07T17:58:59.265-05:00food porn watchHmm, I guess it'l take a while before these folks will check out the blog.Here's looking at you guys.JCDhttp://www.barefootbaking.com/blogger/2007/11/food-porn-watch.htmlnoreply@blogger.com (The Barefoot Baker)tag:blogger.com,1999:blog-38870346.post-2052666445882601882Sat, 03 Nov 2007 16:24:00 +00002007-11-03T12:51:45.412-04:00Woo Hoo - 'got to sleep in this morning and have a happy Saturday morning complete with local tomato juice, potatoes obrien, and hubby special biscuits and gravy. One more pot of Peruvian/Kona coffee blend to top it all off.Sheldon, a horticulturist extraordinaire, stopped by to grab a half bag of pine needles from the back yard for a neighbor's azalea. I was a little embarassed for him to see http://www.barefootbaking.com/blogger/2007/11/wow-saturday-off.htmlnoreply@blogger.com (The Barefoot Baker)tag:blogger.com,1999:blog-38870346.post-4059032059433671208Fri, 02 Nov 2007 13:35:00 +00002007-12-07T13:34:10.328-05:00A long post: Photo of the day is of the shaping room of the bakery. We're getting ready for a new delivery of equipment. That cabinet is a front-projection TV that will be removed to make room.Today's post is inspired by an archived article in Food Arts Magazine about upscale restaurant chefs curing their own salame (salumi). One chef, Michael Symon, of Lola in Cleveland, was quoted, "it makes ushttp://www.barefootbaking.com/blogger/2007/11/do-they-recognize-quality.htmlnoreply@blogger.com (The Barefoot Baker)