tag:blogger.com,1999:blog-21995818.post7789450489518916434..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Semolina Bread--Baking From New Christmas CookbooksAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-21995818.post-13930045312361746182009-01-06T14:47:00.002-06:002009-01-06T14:47:00.002-06:00See you in these things, I think, I started feelin...See you in these things, I think, I started feeling good!<BR>Personalized Signature:贵州信息港休闲游戏中心,我爱掼蛋网,重庆游戏中心,金游世界视频棋牌游戏中心,南通棋牌游戏中心,贵港热线休闲游戏中心,淮安棋牌游戏中心Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-84301057281327909822009-01-06T14:47:00.001-06:002009-01-06T14:47:00.001-06:00See you in these things, I think, I started feelin...See you in these things, I think, I started feeling good!<BR>Personalized Signature:贵州信息港休闲游戏中心,我爱掼蛋网,重庆游戏中心,金游世界视频棋牌游戏中心,南通棋牌游戏中心,贵港热线休闲游戏中心,淮安棋牌游戏中心Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-64219986533528084812009-01-06T14:47:00.000-06:002009-01-06T14:47:00.000-06:00Very rich and interesting articles, good BLOG!Very rich and interesting articles, good BLOG!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-30838442387555551042009-01-05T17:25:00.000-06:002009-01-05T17:25:00.000-06:00Sue,I'm amazed at how knowledgeable people are abo...Sue,<BR/>I'm amazed at how knowledgeable people are about these (to me) obscure herbs and spices! There's a recipe for fatoush in the Mediterranean Baking book that looked very good. Thanks for the info!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-49615445266552531122009-01-04T23:38:00.000-06:002009-01-04T23:38:00.000-06:00What great looking bread! Sumac is a middle easter...What great looking bread! <BR/>Sumac is a middle eastern spice (often found in Lebanese recipes). It is sort of lemony in flavour, but more tart - quite nice actually. It is a key ingredient in Lebanese bread salad (fatoush) which is very tasty.<BR/><BR/>SueAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-82084333721196796602009-01-04T14:45:00.000-06:002009-01-04T14:45:00.000-06:00Jini,If there's no phobia for fear of yeast, that ...Jini,<BR/>If there's no phobia for fear of yeast, that must mean there's nothing to fear! I do suffer from fear of failure, but I've managed to get over it for baking bread. I figure the worst that can happen in bread failure is 1) a funny story followed by 2) a trip to Rustica Bakery.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-49236413095939872212009-01-04T13:58:00.000-06:002009-01-04T13:58:00.000-06:00i just googled fear of yeast and there doesn't see...i just googled fear of yeast and there doesn't seem to be a phobia listed for it, so i guess that means it's all systems go! i did discover another one that might fit: atychiphobia, which is fear of failure. :(<BR/>your bread does look fabulous marie, and obviously you do NOT suffer from this fear.jinihttps://www.blogger.com/profile/13274997124184312649noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-65605383338554730312009-01-02T17:04:00.000-06:002009-01-02T17:04:00.000-06:00Goody,Cherry pits? I always thought there was cya...Goody,<BR/>Cherry pits? I always thought there was cyanide in cherry pits! I think you should get rid of the mahlep. As for the pine-tree mastik, it's true that pine-tree bread doesn't sound appetizing, but some people think that gin tastes like pine trees, and I've always been partial to gin. <BR/>I'm not so sure about the mahlep/mastik idea, but I sure appreciate your offer!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-86602070578928572002009-01-02T15:30:00.000-06:002009-01-02T15:30:00.000-06:00I have some mahlep in the fridge I bought to make ...I have some mahlep in the fridge I bought to make a Lebanese bread and never did. My understanding is that it is made from dried cherry pits or something like it. The mastic, I'm told is like eating a pine tree. I see jars of it around, but I'm so severely allergic to nuts that I've avoided it because it has some cross-reactivity issues. Besides, who wants bread to taste like a pine tree? <BR/><BR/>If you change your mind and can't find either locally, I'd be happy to send you some as they are easily found in Omaha where people apparently love the taste of pine in their food. <BR/><BR/>-G<BR/>eattheblog.blogspot.comGoodyhttps://www.blogger.com/profile/17383404429461423998noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-41809436042129045652009-01-01T21:00:00.000-06:002009-01-01T21:00:00.000-06:00ECL,And happy new year to you too! I'm so glad yo...ECL,<BR/>And happy new year to you too! I'm so glad you're ready for bread--I'm looking for a recipe that will be fun to make and help you overcome your Yeast Shyness!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-75812628960204288092009-01-01T18:28:00.000-06:002009-01-01T18:28:00.000-06:00Happy New Year, BBC! I too love the look of the b...Happy New Year, BBC! I too love the look of the banneton rings on a loaf of bread. I look forward to some of the fascinating breads you'll make from the Mediterranean cookbook.<BR/>Regarding the Lazy Bakers: I am ready for bread! I don't really suffer from Fear of Yeast, more like a tinge of the Yeast Shyness. So its time to get better acquainted!evil cake ladyhttps://www.blogger.com/profile/09028488030328153196noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-56636705281612872642009-01-01T15:58:00.000-06:002009-01-01T15:58:00.000-06:00Anna,Thanks for the insider's tips on mastic and m...Anna,<BR/>Thanks for the insider's tips on mastic and mahlep. They must be acquired tastes. I guess maybe I won't go out of my way to track them down.<BR/><BR/>Oriana,<BR/>It sounds like the lives of your aunt and uncle would give you the makings of a fascinating book! I think you really are going to have to try your hand at duplicating that famous soup.<BR/><BR/>Jeannette,<BR/>I wish you and your husband would have been at our New Year's Eve party. I was going to try to ring in the new year with a hearty "Lang may your lum reek!" but, when I practiced, it kept coming out "Lang may your rum leak," which doesn't have the same ring to it at all. We needed an authentic Scotsman!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-74787835103444342842008-12-31T12:07:00.000-06:002008-12-31T12:07:00.000-06:00Your bread, as usual, looks splendid! You have be...Your bread, as usual, looks splendid! You have been very busy lately, Marie, putting me to shame, but I have had the dreaded lurgy over Christmas so have not felt like baking anything but necessities. Looking forward to your next choice for the Lazy Bakers! Jeannette. Happy New Year by the way, or as my husband , a Scot, would say, 'Lang may your lum reek'! Translation- long may your chimney smoke.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-23996613243691646532008-12-31T08:58:00.000-06:002008-12-31T08:58:00.000-06:00Marie,You've just got to love the internet! You c...Marie,<BR/>You've just got to love the internet! You can find out everything about anything just with a click of a button. By the way my parents are from Treviso, a beautiful medieval town about thirty minutes north of Venice and my aunt and uncle ran a small trattoria there for years. I also wanted to mention that her pigeon soup was so well known it was mentioned in her obituary. <BR/>Thank you for sending the recipe, I'll have to show it to my parents.<BR/>Happy New Year<BR/>Orianadoughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-48322349837521457232008-12-30T21:30:00.001-06:002008-12-30T21:30:00.001-06:00Marie,I've probably told you before that my hubby ...Marie,<BR/>I've probably told you before that my hubby is Greek. Mastic and Mahlep have very interesting tastes and can usually be found in middle eastern markets. I personally can not stand mastic! Greeks put it in gum and ice cream, among other things. It's sort of an anise type of thing - you either like it or you DON'T! Mahlep is tolerable in bread, but vanilla is a nice substitute if it's a sweet bread.<BR/>AnnaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-32137828383407420692008-12-30T21:30:00.000-06:002008-12-30T21:30:00.000-06:00Marie,I've probably told you before that my hubby ...Marie,<BR/>I've probably told you before that my hubby is Greek. Mastic and Mahlep have very interesting tastes and can usually be found in middle eastern markets. I personally can not stand mastic! Greeks put it in gum and ice cream, among other things. It's sort of an anise type of thing - you either like it or you DON'T! Mahlep is tolerable in bread, but vanilla is a nice substitute if it's a sweet bread.<BR/>AnnaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-51166399936673442102008-12-30T20:45:00.000-06:002008-12-30T20:45:00.000-06:00Oriana,I googled Italian pigeon soup and got this ...Oriana,<BR/>I googled Italian pigeon soup and got this recipe:<BR/>Here is hearty peasant fare from Treviso and the mountains north of Venice. "Dishes for the poor take longer too cook," Francesco observes. The pigeon soup enriched with bread is a second-day bonus using leftovers or extra pigeons (or ducks, for that matter) that have been sautéed or roasted. "This is traditional food, not something we would serve in a restaurant," Francesco says. Yet the result, a dramatic puff of bread layered with game, consommé, and cheese, is as magnificent as it is delicious. <BR/>Ingredients: 4 sautéed pigeons<BR/>6 cups well-flavored veal, beef, or duck consommé<BR/>9 thin slices firm textured white bread (approximately)<BR/>1 tablespoon fresh rosemary leaves<BR/>4 tablespoons (30 g) freshly grated Parmesan cheese, plus extra for the table <BR/>Description: Remove the meat from the pigeons, chop it, and set aside. Place the pigeon bones in a saucepan, add the consommé, and simmer 10 minutes. Remove the heat and strain, discarding the bones. Line the bottom of a deep 3½- to 4 quart casserole with a layer of the bread. Scatter half the chopped pigeon over the bread and sprinkle with half the rosemary and 1 tablespoon of the cheese. Cover with another layer of the bread, then with the rest of the pigeon, the remaining rosemary and another tablespoon of the cheese. Cover with the remaining bread.<BR/><BR/>Pour about 4 cups (1 L) of the consommés over the casserole, adding just enough so the consommés comes to the level of the top layer of the bread. Sprinkle with another tablespoon of the cheese. Preheat the oven to 400°F (200°C). Cover the casserole with a sheet of foil, place in the oven, and bake for 1½ hours. Add a little of the remaining consommés to the casserole if it begins to look dry.<BR/><BR/>Uncover the casserole and sprinkle with the remaining tablespoon of the cheese. Preheat the oven to 400°F (200°C). Cover the casserole with a sheet of foil, place in the oven, and bake for 1½ hours. Add a little of the remaining consommé to the casserole if it begins to look dry. Uncover the casserole and sprinkle with the remaining tablespoon of cheese. <BR/><BR/>Bake, uncovered, about 30 minutes longer, until the bread is puffed and browned. Reheat the remaining consommés. Ladle the sopa coada directly from the casserole into shallow bowls, serving each guest a small cup of hot consommés on the side that can be used to sip alongside or to moisten the sopa coada at the table. Pass Parmesan cheese at the table.<BR/><BR/> <BR/>Now if I only had a few pigeons....Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-61904021703378638892008-12-30T19:31:00.000-06:002008-12-30T19:31:00.000-06:00Marie,I checked W-S here and they didn't carry the...Marie,<BR/>I checked W-S here and they didn't carry them. I don't know why they do in the U.S. and not here. I can't even find a Canadian site on-line that sells them. Fortunately I have someone in the States that comes here regularly and I can have my order shipped there and save on the expensive shipping rates to Canada. <BR/>I'm not at all squeamish about eating pigeon. My dad was an avid hunter and would bring home all kinds of wild birds and game. Now squirrel might be a different story. I think I may have had the pigeon soup once back in the 70's on a trip to Italy. If it is the soup I remember its presentation was really something. The pigeon broth (it was basically a stock made of pigeon instead of chicken) was ladled in a large rectangle pan and on the top of it lay toasted slices bread, the soup was then ladled into soup bowls and topped with a piece of the bread. That was many years ago so I can't really remember what it tasted like but my mother has often raved about it so I'm sure it was delicious.doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-75783431766016691682008-12-30T15:39:00.000-06:002008-12-30T15:39:00.000-06:00Oriana,Williams-Sonoma has the bannetons, if you h...Oriana,<BR/>Williams-Sonoma has the bannetons, if you have a W-S store near you. Expensive, of course. Did you ever eat the pigeon soup? I guess there's no reason to eat chicken and not eat pigeons--other than squeamishness about the unfamiliar. Our little urban neighborhood could keep us all supplied with pigeon and squirrel if the recession gets worse. In that case, I'll request your aunt's recipe.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-8179718687219298722008-12-30T10:08:00.000-06:002008-12-30T10:08:00.000-06:00Marie,That is one very handsome loaf. I love the d...Marie,<BR/>That is one very handsome loaf. I love the design the banneton leaves on the bread. I have looked in every kitchen gadget store for a banneton and have had no luck finding one. I guess I will have to order one on-line. <BR/>I had an aunt in Italy who was quite an accomplished cook and one of her specialities was pigeon soup. I bet this bread would have been very good with it.<BR/>Orianadoughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-14638989609581513892008-12-30T09:00:00.000-06:002008-12-30T09:00:00.000-06:00Melinda,If I were to start targeting the neighborh...Melinda,<BR/>If I were to start targeting the neighborhood pigeons, I would soon become the most popular person in south Minneapolis, but I don't think I'll be making pigeon pies anytime soon.<BR/>I have a couple of breads that are possibilities for the next Lazy Bakers project--I want to pick something I haven't made and not something so complicated it will scare off the people who suffer from Fear of Yeast.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-58733306722373452832008-12-30T05:31:00.000-06:002008-12-30T05:31:00.000-06:00I like the way the banneton looks too. Very peasan...I like the way the banneton looks too. Very peasanty, Marie. <BR/><BR/>When I was in Egypt there were pigeon towers keeps made of clay. They are very pretty and I must have taken a picture of every one of them I saw. I guess Egyptians love pigeon and raise them for food like we do chickens.<BR/>They stuff them with dates and raisins, and the tour guide lady said they are delicious!<BR/>I am sure Minnesota has some pigeons you can catch.<BR/><BR/>By the way, I am ready for another bake with the Lazy Bakers. Your pick this time.Anonymousnoreply@blogger.com