Baking in a Conventional Oven Articles

British Brown Baps

I was playing with some different bread dough last week that led me down an English lane – metaphorically speaking, that is. The almond flour I added to my dough had produced a loaf that was dark on the outside, light on the inside, and with a nuttiness that put me in mind of the […]

Shitake Mushroom and Cambozola Pizza with Caramelized Onions

A friend who once owned a cheese shop told me the Cambozola story. That blue cheese with brie was a winning combination had been well known in cheese circles for years, but the French refused to adulterate their Camembert with blue cheese and the Italians didn’t want to tone down their gorgonzola. In 1970, a […]

Tanzanian Safari Bread

The smoke of a thousand distant fires greets us at Kilimanjaro Airport. A tangled sleep punctuated by weird animal calls in the night is broken by the scampering of monkeys on the roof above our heads. The families gather for breakfast: eggs done several ways, bacon, cereal, fresh fruit, coffee. Any fears my kids had […]

Flaming Good Bagels

I was 14, a boy from the great West Philadelphia suburbs, when my parents announced one glorious spring afternoon that we were going downtown to Super Sunday. As a family, we never went downtown. Certainly not for a fair. It was such an unusual event that I remember it well.

But it was there, under […]

Gomasio Pretzels

As a boy growing up in Philadelphia, I loved soft pretzels. They were everywhere. At the ballpark, the school cafeteria, or the corner shop, there was always a heating cabinet with hot pretzels hanging. On the streets around every activity happening in center city vendors sold them from stacks on dowelled contraptions, keeping a few […]

Pastitsio: Classic Greek Noodles

The Greeks with their dark, sharp eyes and stoic expressions regarded us as though we were crazy. We danced down the sidewalks of Heraklion, singing. Before us was the port, leading to Santorini, the islands and all parts north in the blue-green Aegean. Behind us, the sun-drenched hills of Crete and the road to Knossos.

[…]

Woodfired Pizza with Shrimp and Savory Summer Squash

When our woodfired oven was new, we Bullhogs entertained every weekend and made a lot of pizzas. We experimented with ingredients for toppings, some of which worked and some – well, let’s just say they were interesting. The chicken and Italian dressing, for example. Or the blue cheese and potato. But sometimes, we stumbled upon […]

Ten Tips for Better Pizza

We make pizza nearly every week here at Chez Bullhog. When you have an outdoor pizza oven, it’s hard not to: pizza has become an obsession. But, even without using the special oven, we’ve gotten pretty good at turning out a quality pizza. Here are some tips:

For half the flour in the […]

Baking bread on Quarry Tiles

There’s been a burn ban in effect for a week here at Chez Bullhog. The air hangs heavy, and in small towns out towards the mountains woodstove smoke escapes chimneys only to spread flat in the air. No outdoor fires; no firing up the oven today. It’s the perfect kind of day for second best: […]

Crowd-pleasing Dinner Rolls

For Thanksgiving one year, my whole family rented a house at the Jersey Shore for a reunion. My job was providing dinner rolls. The nieces’ and nephews’ eyes got round when they saw me mixing flour, water and yeast. I put the sponge on top of the fridge and let it bubble, and then later […]

Sortachef

Categories

Archives

A sample text widget