After brewing an Imperial IPA over the weekend my son saved the spent grain, and passed some of it along to me. I used 2 cups of it in 2 loaves of bread, and stored the rest in my freezer. Not only is this a terrific use of something that ordinarily ends up in the compost, it is one of the best ingredients you can add to bread. This loaf has a moist, chewy crumb, and a nicely textured crust flecked with bits of malted barley. Continue reading
I am excited to announce the publication of The Vermont Home Cookbook. This project could only have been possible with the support of my family. Please visit this link to learn more about this book. I look forward to your comments and questions.
These pancakes are a classic appetizer formed of crispy layers holding thinly sliced scallions. The process of rolling out the dough, painting it with sesame oil, and then rolling it up like a jelly roll, making a spiral, and rolling it again creates these layers. Unlike most types of dough that call for using cold water this one uses boiling water to defeat the toughing influence of the gluten. When you roll it out you will notice that it doesn’t try to pull back, but retains its shape. The dough has only 4 ingredients, and is easy to make. The result for such little effort is amazing. Continue reading
These are like little volcanoes that produce a flow of molten chocolate lava when you cut into them. The cake is surprisingly light and forms a nice contrast to the rich, gooey chocolate center. They cook so quickly—10 minutes—that they can be a “go to” dessert when you don’t have time but you want people to say “Wow!” Continue reading