tag:blogger.com,1999:blog-38870346Thu, 01 May 2008 13:48:54 +0000http://www.barefootbaking.com/blogger/blogger.htmlThe Barefoot BakerBlogger28125tag:blogger.com,1999:blog-38870346.post-2772067594778389779Tue, 22 Apr 2008 17:12:00 +00002008-04-22T15:42:39.371-04:00 1720 g flour 950 g water 200 g honey 120 g olive oil 35 g salt 1/2 ounce instant dry yeast Tools you may need beginning of mix, stiff dough, keep kneading How it looks when you're done kneading look, it windowpanes! Let it rise a while til doubled Divide to desired size and roll tohttp://www.barefootbaking.com/blogger/2008/04/barbari-bread-from-persia.htmlThe Barefoot Bakertag: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.htmlThe Barefoot Bakertag: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 http://www.barefootbaking.com/blogger/2008/03/we-made-mahi-mahi-in-parchment-couple.htmlThe Barefoot Bakertag: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 http://www.barefootbaking.com/blogger/2008/03/wheat-prices-or-why-you-wont-see-300.htmlThe Barefoot Bakertag: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.htmlThe Barefoot Bakertag: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 salthttp://www.barefootbaking.com/blogger/2008/03/margaritas.htmlThe Barefoot Bakertag: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 frieshttp://www.barefootbaking.com/blogger/2008/02/louies-coney-island-fries.htmlThe Barefoot Bakertag: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, cuthttp://www.barefootbaking.com/blogger/2008/02/garlic-potato-chips.htmlThe Barefoot Bakertag: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 http://www.barefootbaking.com/blogger/2008/01/caldo-verde.htmlThe Barefoot Bakertag: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.html However, 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 http://www.barefootbaking.com/blogger/2008/12/finally-madeleine-connoiseur.htmlThe Barefoot Bakertag: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.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-4890003072583920012Mon, 03 Dec 2007 22:54:00 +00002007-12-05T18:12:41.009-05:00 Did 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 http://www.barefootbaking.com/blogger/2007/12/braising.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-232760460053022909Sun, 02 Dec 2007 22:18:00 +00002007-12-04T17:47:05.443-05:00 The 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 arehttp://www.barefootbaking.com/blogger/2007/12/dinners-at-seiberling-mansion.htmlThe Barefoot Bakertag: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.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-697244292762377993Fri, 23 Nov 2007 16:17:00 +00002007-11-23T11:36:46.796-05:00 We 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 inhttp://www.barefootbaking.com/blogger/2007/11/happy-thanksgiving-2007.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-8081385151831107535Wed, 14 Nov 2007 14:13:00 +00002007-11-14T09:38:30.980-05:00 Who 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 withhttp://www.barefootbaking.com/blogger/2007/11/stollen.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-3744358512545966694Sat, 10 Nov 2007 19:46:00 +00002007-11-10T15:37:36.877-05:00 Some 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.htmlThe Barefoot Bakertag: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 workers One 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.htmlThe Barefoot Bakertag: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 http://www.barefootbaking.com/blogger/2007/11/it-cant-be-leftovers-if-we-havent-made.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-1119281696603224019Wed, 07 Nov 2007 22:58:00 +00002007-11-07T17:58:59.265-05:00food porn watch Hmm, 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.htmlThe Barefoot Bakertag: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.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-4059032059433671208Fri, 02 Nov 2007 13:35:00 +00002007-12-07T13:34:10.328-05:00 A 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 http://www.barefootbaking.com/blogger/2007/11/do-they-recognize-quality.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-2426181694580379402Tue, 30 Oct 2007 15:36:00 +00002007-10-30T12:26:55.085-04:00 Well, that's the last of the Apple Cider Hearth Bread from Farmer's Market. I have stored it in the fridge - which makes it a keen candidate for the toaster. I was peckish this morning and had some kona/peruvian coffee. (I will let you all know more about home roasting at a later date. Can't wait? try http://www.sweetmarias.com/.) This bread is made with several goodies that make it special. http://www.barefootbaking.com/blogger/2007/10/apple-cider-hearth-bread.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-6337658032554875499Tue, 30 Oct 2007 01:24:00 +00002007-11-03T13:35:26.298-04:00 Last night I put together a shepard's pie from all the leftovers from this weekend. So tonight there's probably not very much left for dinner. Afraid of starving myself, I have supplemented my nutrition with beer and potato chips. Being a monday, my hubby fulfilled his weekly obligation of filling the growler that comes with his mug club membership at the local brewpub, Half Moon Brewery (httphttp://www.barefootbaking.com/blogger/2007/10/beer-mmmn-liquid-bread.htmlThe Barefoot Bakertag:blogger.com,1999:blog-38870346.post-8578128141541652922Sun, 28 Oct 2007 15:36:00 +00002007-10-28T12:05:13.163-04:00ciabatta gelatinization crust color bread Ciabatta - (Chee - BAH - tah) So I thought I would expound a little bit on the interior of this ciabatta. I cut up the remaining part of the loaf (this was baked 3 days ago and we have been eating from it all weekend). I managed to get a few pictures taken before the urge to pop the slices into a toaster overwhelmed me and now the model has been consumed. As a side note, I can see why fashionhttp://www.barefootbaking.com/blogger/2007/10/ciabatta.htmlThe Barefoot Baker