Baking

Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

read more
Italian Rolls

Italian Rolls

These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other straight dough (without sugar or oil) but not as soft as a hamburger bun or sandwich loaf. This type of roll was popularized by Italian American immigrants, who...

read more
Maritozzi – Roman Beauties!

Maritozzi – Roman Beauties!

(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...

read more
My Mother’s Pineapple Upside Down Cake

My Mother’s Pineapple Upside Down Cake

(See below for book spread and text recipe and instructions) Recipes for this and other “upside-down cakes” began appearing in America in the 1920s, America, and their popularity has continued into the 21st century, for good reason. Upside-down cakes are simple,...

read more
Buttermilk Biscuits and Sausage Gravy

Buttermilk Biscuits and Sausage Gravy

 Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...

read more
Submarine Rolls

Submarine Rolls

Whether you call these hoagie, Italian, sub, grinder rolls or what have you fresh homemade always is the best and the fillings are more endless than the names. I was leaning into childhood classics here but also want to say there are plenty of lower calorie fillings...

read more
Ancient Yeast…Whispers from the Past

Ancient Yeast…Whispers from the Past

The Rise of Yeast and an Attempt to Reclaim Ancient Egyptian Yeast This time of year seems to bring new developments in the world of grains and bread. :Last year we learned of the discovery of 14,400 year old bread which is an incredibly important and illuminating...

read more
Burritos and Quesadillas

Burritos and Quesadillas

Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...

read more
Creating a Sourdough Culture

Creating a Sourdough Culture

If you mix flour and water and leave it to sit for several days it will grow a community of micro-organisms and become sour from the lactobacillus present in the air, water and flour multiplying. If you take a spoonful of the fermented dough and feed it some more...

read more
November News!

November News!

Happy Wetness Everyone! I've been out in the corn fields in Hadley taking photos for the book and the Gazette ran a story last week about the forthcoming book. If you have a copy of this please send me a photo of it as I have not been able to get my hands on a copy....

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I need a Gyro! Pita Breads Greek Style

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread....

read more

Cooking

Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

read more
Memelas with Chicken Tinga

Memelas with Chicken Tinga

This recipe showcases smaller, thicker tortillas with a hot, golden crust and a rich, creamy center that really let you savor the masa. Thicker tortillas are also more efficient to make at home. As they contain more masa per serving, you need less of them to make a...

read more
Buttermilk Biscuits and Sausage Gravy

Buttermilk Biscuits and Sausage Gravy

 Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...

read more
Burritos and Quesadillas

Burritos and Quesadillas

Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...

read more
I need a Gyro! Pita Breads Greek Style

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread....

read more
Einkorn Stuffed Hubbard Squash

Einkorn Stuffed Hubbard Squash

Ancient grains are the perfect base for hearty, satisfying and delicious meals. Emmer and Einkorn are particularly well suited since they cook up quicker and softer than modern wheats but also stay soft and tasty when cold. Finely dice your favorite or most handy...

read more
Perfect Polenta or Gastronomic Grits?

Perfect Polenta or Gastronomic Grits?

This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...

read more
Boston Baked Beans

Boston Baked Beans

Growing up boston baked beans were a staple snack in my house.  This summer as I was trying to figure out how to get my kids to eat more beans(All the healthiest, longest lived populations eat lots of beans and they have many health benefits...) I was reminded of this...

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Authentic Mexican Beans, with Mahi Mahi

Authentic Mexican Beans, with Mahi Mahi

Fresh Heirloom Dry Beans are simple, delicious and super versatile. Cooked with a Beautiful  piece of Kelp the beans become smooth and creamy without loosing their shape and go through a chemical change that make them more nutritious and easier to digest.  The kelp...

read more

Bread

Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

read more
Italian Rolls

Italian Rolls

These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other straight dough (without sugar or oil) but not as soft as a hamburger bun or sandwich loaf. This type of roll was popularized by Italian American immigrants, who...

read more
Maritozzi – Roman Beauties!

Maritozzi – Roman Beauties!

(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...

read more
Buttermilk Biscuits and Sausage Gravy

Buttermilk Biscuits and Sausage Gravy

 Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...

read more
Submarine Rolls

Submarine Rolls

Whether you call these hoagie, Italian, sub, grinder rolls or what have you fresh homemade always is the best and the fillings are more endless than the names. I was leaning into childhood classics here but also want to say there are plenty of lower calorie fillings...

read more
Ancient Yeast…Whispers from the Past

Ancient Yeast…Whispers from the Past

The Rise of Yeast and an Attempt to Reclaim Ancient Egyptian Yeast This time of year seems to bring new developments in the world of grains and bread. :Last year we learned of the discovery of 14,400 year old bread which is an incredibly important and illuminating...

read more
Burritos and Quesadillas

Burritos and Quesadillas

Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...

read more
Creating a Sourdough Culture

Creating a Sourdough Culture

If you mix flour and water and leave it to sit for several days it will grow a community of micro-organisms and become sour from the lactobacillus present in the air, water and flour multiplying. If you take a spoonful of the fermented dough and feed it some more...

read more
I need a Gyro! Pita Breads Greek Style

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread....

read more

Pastry

Maritozzi – Roman Beauties!

Maritozzi – Roman Beauties!

(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...

read more
My Mother’s Pineapple Upside Down Cake

My Mother’s Pineapple Upside Down Cake

(See below for book spread and text recipe and instructions) Recipes for this and other “upside-down cakes” began appearing in America in the 1920s, America, and their popularity has continued into the 21st century, for good reason. Upside-down cakes are simple,...

read more
Raspberry Maple Boston Cream Pie

Raspberry Maple Boston Cream Pie

Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...

read more
Triple Chocolate Cookies

Triple Chocolate Cookies

My Little buddy(Gabriel) has been on a mission to eat sweet things as a matter passion. So when I'm not drizzling a little honey and maple syrup on healthy nourishing foods I am sometimes inspired by his sweet tooth to make cookies or something to keep him from...

read more
Chocolate Raspberry Galettes

Chocolate Raspberry Galettes

We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat! Of course it wasn't without challenge as the rain threatened and a drive chain was lost in the...

read more
Brown Sugar Whole Wheat Shortbread — Yum!

Brown Sugar Whole Wheat Shortbread — Yum!

Super Easy!   Brown Sugar Whole Wheat Shortbread I cup whole fine flour 1/2 cup unsalted butter (1 stick) 1/4 cup packed brown sugar 1/4 tsp salt Mix all ingredients in Cuisinart or mixer until just fully blended and crumbly, but not yet dough. Place crumbly mixture...

read more

Dinner

Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

read more
Italian Rolls

Italian Rolls

These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other straight dough (without sugar or oil) but not as soft as a hamburger bun or sandwich loaf. This type of roll was popularized by Italian American immigrants, who...

read more
Memelas with Chicken Tinga

Memelas with Chicken Tinga

This recipe showcases smaller, thicker tortillas with a hot, golden crust and a rich, creamy center that really let you savor the masa. Thicker tortillas are also more efficient to make at home. As they contain more masa per serving, you need less of them to make a...

read more
Burritos and Quesadillas

Burritos and Quesadillas

Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...

read more
I need a Gyro! Pita Breads Greek Style

I need a Gyro! Pita Breads Greek Style

Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita.   This is my favorite way to make pita bread....

read more
Einkorn Stuffed Hubbard Squash

Einkorn Stuffed Hubbard Squash

Ancient grains are the perfect base for hearty, satisfying and delicious meals. Emmer and Einkorn are particularly well suited since they cook up quicker and softer than modern wheats but also stay soft and tasty when cold. Finely dice your favorite or most handy...

read more
Perfect Polenta or Gastronomic Grits?

Perfect Polenta or Gastronomic Grits?

This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...

read more
Authentic Mexican Beans, with Mahi Mahi

Authentic Mexican Beans, with Mahi Mahi

Fresh Heirloom Dry Beans are simple, delicious and super versatile. Cooked with a Beautiful  piece of Kelp the beans become smooth and creamy without loosing their shape and go through a chemical change that make them more nutritious and easier to digest.  The kelp...

read more

Dessert

Maritozzi – Roman Beauties!

Maritozzi – Roman Beauties!

(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...

read more
My Mother’s Pineapple Upside Down Cake

My Mother’s Pineapple Upside Down Cake

(See below for book spread and text recipe and instructions) Recipes for this and other “upside-down cakes” began appearing in America in the 1920s, America, and their popularity has continued into the 21st century, for good reason. Upside-down cakes are simple,...

read more
Raspberry Maple Boston Cream Pie

Raspberry Maple Boston Cream Pie

Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...

read more
Triple Chocolate Cookies

Triple Chocolate Cookies

My Little buddy(Gabriel) has been on a mission to eat sweet things as a matter passion. So when I'm not drizzling a little honey and maple syrup on healthy nourishing foods I am sometimes inspired by his sweet tooth to make cookies or something to keep him from...

read more
Chocolate Raspberry Galettes

Chocolate Raspberry Galettes

We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat! Of course it wasn't without challenge as the rain threatened and a drive chain was lost in the...

read more
Brown Sugar Whole Wheat Shortbread — Yum!

Brown Sugar Whole Wheat Shortbread — Yum!

Super Easy!   Brown Sugar Whole Wheat Shortbread I cup whole fine flour 1/2 cup unsalted butter (1 stick) 1/4 cup packed brown sugar 1/4 tsp salt Mix all ingredients in Cuisinart or mixer until just fully blended and crumbly, but not yet dough. Place crumbly mixture...

read more

Breakfast

Buttermilk Biscuits and Sausage Gravy

Buttermilk Biscuits and Sausage Gravy

 Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...

read more
Emmer Pancakes “Chocolate Cheetah” style

Emmer Pancakes “Chocolate Cheetah” style

Ancient Grain Pancakes are probably one of the funnest and simplest ways to refresh and upgrade your pancake game. Dot them with chocolate chips after you start them in the pan and you're quickly on your way to a household classic. Gabriel, inspired by the unctuous...

read more
Perfect Polenta or Gastronomic Grits?

Perfect Polenta or Gastronomic Grits?

This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...

read more
Maple Ginger Granola

Maple Ginger Granola

Maple Ginger Granola Mix together: 6 cups rolled oats 1 cup chopped almonds 3/4 cup shredded coconut 1 cup sunflower seeds 1 cup millet 1 cup sesame seeds 1 tsp cinnamon 1/2 tsp salt Heat and mix: 1/2 cup Ginger syrup 1/2 cup maple syrup 1 stick butter (or 1/2 cup...

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Blueberry Corn Multi-Grain Muffins

As much as I love blueberries I often find blueberry muffins a little disappointing. They seem to be universally made with the whitest, most processed flour available. As a result, they lack the flavor and substance that I crave in the morning. In this recipe cornmeal...

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Multigrain Pancakes

This is a great multi grain pancake recipe based on Crescent Dragonwagon's Multigrain Pancakes in The Cornbread Gospels. I substituted barley for the buckwheat used in Crescent's recipe because I was inspired by the new share. The Nothstine is so sweet and light that...

read more

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

Italian Rolls

These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other straight dough (without sugar or oil) but not as soft as a hamburger bun or sandwich loaf. This type of roll was popularized by Italian American immigrants, who...

Maritozzi – Roman Beauties!

(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...