Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

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Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

barnes&noble.com

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independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Monday
    Oct192015

    Basil Garlic Bread from LE FRENCH OVEN by Hillary Davis

    Our photo from our kitchen. Hillary's shot is MUCH more beautiful.If you've listened to the podcast, you'll know one of us was scared of this recipe. He shouldn't have been. This loaf of savory bread from Hillary Davis' LE FRENCH OVEN is a marvel: tender crumb, great structure, a nice crunch, and all that basil-garlic goodness inside. It was easy, too--no kneading by us, just a little by the food processor.

    We encourage you to check out Hillary's book for this recipe, shared here by permission, as well as dozens of hearty braises and even a few surprises from that cast-iron pot that's a staple of our kitchen. For your copy of the book, just click here.

    And if you haven't heard our podcast (for shame!), click here on iTunes (safest bet) or check out the link at the bottom of this page for a direct download into your browser window.

    So . . . the recipe

    Homemade Basil Garlic Bread from LE FRENCH OVEN by Hillary Davis

    (reprinted with permission)

    • 1 cup (240 ml) warm water (between 105F and 115F)
    • 1 teaspoon sugar
    • 3 cups (360 grams) bread flour, plus more as needed
    • 2 teaspoons kosher or sea salt
    • 1 large egg, beaten with 1 teaspoon water
    • 3 tablespoons (45 grams) unsalted butter, melted and cooled a bit
    • 2 medium garlic cloves
    • 1 bunch of fresh basil, stemmed
    • 4 ounces (110 grams) Parmigiano-Reggiano, sliced
    • 1 tablespoon (30 ml) olive oil, plus additional for greasing

    1. Position the rack in the middle of the oven. Cut a piece of parchment paper quite a bit larger than a 5-quart round French oven. Butter the bottom of the French oven.

    2. Place the water and sugar in a small bowl and stir until the sugar dissolves. Sprinkle the yeast over the top and let sit for 10 to 15 minutes, until the mixture looks foamy.

    3. Meanwhile, add the flour and 1 1/2 teaspoons salt to a food processor.

    4. When the yeast mixture is foamy, turn on the food processor and pour in the yeast mixture and the egg (with its water) through the feed tube until the the combined mixture forms a ball. Pour in the melted butter and process for 5 to 10 seconds, until a ball reforms.

    5. Heat the oven to 350F (180C) for 2 minutes, then turn the oven off. This will warm it up enough to put the dough in to rise. Turn the dough into a large, oiled bowl, rolling it around to coat with the oil; cover with plastic wrap and place a towel over the top. Put it in the oven for 1 1/2 hours or until the dough doubles in size.

    6. While the dough is rising, make the filling. With the food processor running, toss in the garlic to mince. Turn off the machine; add the basil, Parmesan, and the remaining 1/2 teaspoon salt. Process for 20 seconds. With the machine running, pour in 1 tablespoon (15 ml) oil and process until the mixture is smooth.

    7. After 1 1/2 hours, take the dough out of the oven. Put the French oven into your oven and heat to 450F (230C) for 35 minutes. (Do not cut short this timing.)

    8. Meanwhile, turn the dough out onto a clean, well-floured surface. Flour your hands and gently roll out the dough to a rectangle a little larger than your French oven. Spread the filling over it to within 1/4 inch (1/2 cm) of the sides. Roll up the dough and bring it together into a ball. Pinch the seams to seal and place the dough seam side down at the center of the parchment paper.

    9. With kitchen mitts, carefully lift the French oven out of the hot oven and place it on a kitchen towel or heat-proof surface.

    10. Hold both sides of the parchment paper and use it as a sling to lower the dough into the hot French oven. Put the lid on with the parchment paper hanging outside; place the French oven in the center of the rack in the oven. Bake for 30 minutes. Take the lid off and see if it is browned and cooked through. Hillary says she usually stops at this point, but if yours needs added browning or cooking, keep it uncovered and bake for an additional 5 to 10 minutes.

    11. Remove from the oven and allow the bread to cool on a wire rack for at least 10 minutes before slicing.

    Basil Garlic Bread podcast

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    Reader Comments (2)

    I am going to make this when my basil comes back from its winter sleep!! I love making bread!

    January 25, 2016 | Unregistered CommenterGeorgia Spencer

    Georgia, I can't recommend Hillary's book enough. It's a lovely addition to anyone's collection.

    --Mark

    January 26, 2016 | Registered CommenterMark Scarbrough

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