Tag Archives: water

Alternatives to my Morning Smoothie recipe

Posted on August 3, 2017 by Cat

By Cat, Aug 3, 2017 For the last 15 years or so, I have made a fruity milk and yogurt smoothie for my breakfast meal. It started out as just a few ingredients (fresh fruit, raw milk, homemade yogurt and … Continue reading →

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Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)

Posted on June 8, 2017 by Cat

By Cat, July 2010 (Photo, right, from Wikimedia Commons) Includes: 1. Compare two recipes; 2. Ciabatta Integrale ingredients for 2 loaves; 3. Ciabatta Integrale recipe for 1 test loaf (includes instructions); 4. Cat’s testing of recipe; 5. What’s next. See also: 1. Sourdough Introduction; 2. Ciabatta Integrale, with … Continue reading →

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Amaranth Porridge with Dates, Apricots & Pine Nuts

Posted on March 16, 2016 by Cat

By Cat, March 16, 2016 (image, right, from Wikimedia Commons) See also: 1. Breakfast & Brunch Menu; 2. Soaking, Sprouting & Working with Grains, Nuts, Legumes & Seeds; Amaranth seeds, like quinoa, are used a pseudo grain, and are gaining popularity as more … Continue reading →

Posted in Citrus, Dried fruit, Nuts and seeds, Pseudo-grain, Soaked, Spices, Stone fruit, Stove top, Sweetener, Tropical fruit | Tagged , , , , , , , , | Leave a comment

Thickening sauces using flour or starch

Posted on February 16, 2015 by Cat

By Cat, Feb 2015 (Photo, right, from Wikimedia Commons) I know of three ways to use flour or starch to thicken a sauce using flour or starch: roux, buerre manie, or starch/water mix. All 3 are included in this post. If … Continue reading →

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Cream Puffs (Choux à la crème)

Posted on January 27, 2015 by Cat

By Cat, Jan 2008 (Photo, right, from King Arthur Flour (3)) See also: 1. Pastries, etc. Menu; 2. Pastry Cream; 3. Dark Chocolate Sauce This wonderful dessert is common to many European cultures including France (Choux à la crème or Profiteroles) and Denmark (Fyldte … Continue reading →

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French Baguette Idea Recipes

Posted on May 26, 2014 by Cat

By Cat, May 2014 (Photo, right, from Wikimedia Commons) Includes: 1. William Courderot’s French Baguette; 2. Poolish Baguette; 3. Whole Wheat Baguettes See also: 1. Bread Basics (Yeast-Leavened Breads); 2. Bread & Rolls Menu; 3. French Baguette Mini Loaves I’m collecting online baguette recipes to try, … Continue reading →

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Le Pain Ordinaire (French Bread)

Posted on May 26, 2014 by Cat

By Cat, May 2014 (Photo, right, from Wikimedia Commons) Includes: 1. Le Pain Ordinaire (French Bread) See also:  1. Bread Basics (Yeast-Leavened Breads); 2. Bread & Rolls Menu; 3. French Baguette Mini Loaves Back in the 1970s, when I was in my French period, I longed to be able to … Continue reading →

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Ciabatta Integrale with Sourdough Pre-Ferment

Posted on May 19, 2014 by Cat

By Cat, May 19, 2014 (Photo, right, from Wikimedia Commons) Ciabatta is an Italian rustic bread, with soft spongy interior and crispy crust, and with a slight sourdough flavor that comes from an overnight ferment. As I moved my original Ciabatta Integrale recipe … Continue reading →

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Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)

Posted on May 19, 2014 by Cat

There is a problem with this link, so I have moved it to Ciabatta Integrale (Partially whole grain Italian Slipper bread)-3. OR use shortlink: catsfork.com/CatsKitchen/?p=10637    

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Lavash (or Lavosh): Armenian or Turkish Flatbread

Posted on May 4, 2014 by Cat

By Cat, Jan 2008 (PHoto, right, from Wikimedia Commons Includes: See also: 1. Lefse – Potato Flatbread from Scandinavia; 2. Breads & Rolls Menu; 3. Flatbreads: Note on Ingredients & Equipment; 4. Wheat (about) (includes white, whole and semolina flour); Other sites: 5. Lavosh (Armenian Cracker Bread (3)); 6. Lavosh (4) … Continue reading →

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