Bread

Pandebono

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Cold weather welcomes hot ovens. Not only can one create tasty foods but also a cozy place to shelter from the winter storms and single-digit temperatures.

This month, we’ve changed from our bacon or sausage, eggs, and hash brown potatoes over to fresh bread & butter with cheese and fruit.   Although I have been baking using a no-knead, wet dough made from scratch, this morning I made things even easier and baked some cheese buns that I had purchased from the frozen section of one of our grocery stores.

When we lived in Bogota pandebono was standard fare at the Colombian bakeries you could find on any corner . Since the rolls are made from tapioca starch instead of wheat flour, you can please your friends that are trying to avoid gluten. The buttery cheese flavor should please your friends that love gluten as well!

The novelty of freshly baked bread may soon wear off, but that’s okay since the weather man is predicting warmer days.

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Categories: Bread, Breakfast, Colombian, Food and drink | Tags: , , , , , , , , , , , , , | Leave a comment

This Week

Categories: bacon, beef, Bread, Breakfast, Cheese, Chicken, Dessert, Food and drink, German food, Potato, Vegetables | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Technical Challenge

mu-shu-pork

Sometimes when I’m trying out a new recipe, I have only a vague idea of how it is supposed to turn out. Because I only have a photograph of the final product, my mind doesn’t always trust the instructions when my eyes watch the ingredients changing into different shapes and textures along the way.

This weekend I had chosen to attempt Mu-Shu pork with curry-scented pancakes. One of my coworkers had pointed out the entree on the menu of a local Chinese restaurant, and a few days later I had found the recipes in an old Martha Stewart magazine.

After lining up all the ingredients to make sure I had everything necessary, I read the recipe for the pancakes. I had to go through the instructions several times, because it sounded like there were unnecessary steps. If it was a pancake you would think that you could just make a liquid batter. However, the instrucions said to form what sounded like a tortilla, brush one side with sesame oil, then put a second flattened disk of dough on top of the first. My dough was almost too wet, so I added enough flour that I could handle it.

While my fingers fought the sticky dough, I reflected on technical challenges that amateur bakers in the GBBO episodes face. The contestants are given a minimal amount of time to bake a (usually) unfamiliar product with just a list of ingredients and very basic instructions. My time limit was self-imposed rather than one given by a television show judge, though. Somehow the doubled-up disks made their way to the frying pan, and I could even peel them apart later when the pork-and-vegetable filling and the balsamic-plum sauce were ready.

If I choose to prepare Mu-Shu pork in the future, I think I’ll look at some other recipes to see if other cooks follow the same method for curry-scented pancakes, or if the sandwich method is something that can be improved upon.

Can you think of any reason not to just make a pour batter or a single layer tortilla instead?

 

Categories: Bread, Food and drink, Pork | Tags: , , , , , , , , , , , | Leave a comment

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