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When Austin got its first Salt Grass Steak House, Todd and I would drive almost an hour to get there, then sit around in the packed lobby listening to cowboy music and chatter from the (always full) bar while waiting to eat. These days I can barely deal with waiting 30 minutes, but back …
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I eat English muffins every day, but it wasn’t until this past weekend that I finally tried making them from scratch. Now, thanks to Alton Brown, I know how to make big, tall, English muffins that remind me of the fancy mail order type my parents liked, Wolferman’s. Of course things didn’t go as [...]
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This recipe is from Cooking Light. I hadn’t made it in years, but it seemed like a good bread for Valentine’s Day and sure enough, it was a hit with Fuzz who said the flavors reminded her of Italy.
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’ve made pita before, but in the past it ‘s always been the flat type with air bubbles here and there. It tasted okay, but I wasn’t getting a pocket and couldn’t figure out why. This week I tried a couple of new recipes and started combining techniques. What I realized in the end was the key to getting my dough to puff was a fiery hot cast iron skillet and a 500 degree oven.
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If you’ve ever tried Central Market’s Burgundy Walnut Bread and though it might be nice to make it at home, you’re in luck. This recipe, if not identical to Central Market’s, is very close. With flavor coming from the onions, walnuts and walnut oil, it’s a step up from typical onion bread.
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