Bread with soft white wheat ground with our tabletop flour mill, dried yeast, salt, and water, following this general guide.

Bread with soft white wheat ground with our tabletop flour mill, dried yeast, salt, and water, following this general guide.
One of my favorite restaurants is Helmand, and they make an appetizer called Kaddo. It’s pumpkin baked in sugar with a yogurt and meat combination that tastes great! I decided to just make the pumpkin part using this recipe and a pumpkin from our CSA, and it turned out great!
The pies were a bit flat since we grind our own flour and don’t sift out the different parts of the wheat, but the texture and taste were perfect. I used this recipe.
This was a delicious dish from Mario Batali’s the Babbo Cookbook. Asparagus, olive oil, eggs, parmesan, with salt and pepper. Add a bit of bread to wipe up the eggy deliciousness!
CSA tomato veggie sauce combined with 5 hour cooked meat with egg, carrot, spinach, onion and home made pasta with lots of various spices.
From the leftover egg whites of the other baking projects from Joy of Cooking
Also huge, yum. From the Artisan Breads at Home book
From scratch from the Artisan Breads at Home book.
Mother’s Day cake from here except replace shortening with the same amount of butter.