Here's an easy recipe that's like Hawaiian bread rolls but uses orange instead of pineapple juice. Delicious alone and with savory barbecue like pulled pork!
We don't grow wheat or make flour, but we do make bread, and, along with some herbs from the garden, a base for amazing for stuffing for the Thanksgiving turkey. The recipe is simple and straightforward. Once you've made your own croutons you'll never go back to store bought.
Ever wonder why bakery fresh French bread is so dang delicious? It's an old baker's secret, pre-fermented dough. Here's how to make amazing bakery-style French bread at home.
Here's the recipe for chewy, crunchy, flavorful sub sandwich rolls so good your family and friends will have a hard time believing you made them.
We're up to our eyeballs in squash so I'm always looking for new ways to use it in meals. Here's an easy recipe for pesto chicken stuffed in baked squash that everyone seems to love.
Got bananas going brown? Forget making more banana bread, try making banana chips. They're dead simple to make and taste delicious (like banana candy but better for you). Here's how to make them.
Here's a super easy recipe for making chewy, delicious deli-style hoagie rolls at home. An all time family favorite for submarine sandwiches, meatball sandwiches, cheesesteak sandwiches and ever cheesy garlic bread.
Really cold Alaskan air is parked over us dropping temperatures into the 20's overnight again. But the cold skies make for some really spectacular sunsets. Here is last night's sunset from the upper garden looking west out over the greenhouse.
Finding things to do with all the herbs, fruits and vegetables Sage grows around here, can be a challenge (what does one do with a pound of Borage?), but one use that’s always guaranteed to be a big hit is fresh rosemary from the garden in my homemade rosemary bread. It’s actually a simple bread recipe, but when it’s spiked with a little biga and finely chopped fresh rosemary, it makes a nutty, woodsy, slightly chewy bread that’s great all [keep reading...]
The secret to great bread is old dough. Not the “hey, I found this package of ready-bake biscuits at the back of the fridge” type of old dough, but the kind that turns a pretty good loaf into a delicious toasty, tangy, chewy, sensory delight. Old dough is the magic behind sourdough as well as many Italian, French and other breads and goes by names like “biga”, “poolish” and “starter.” Bakers call these “pre-ferments”, but it’s more accurate to call [keep reading...]