This European style brown bread is hearty, complex of flavor, and most importantly, delicious. If you need a mid day "pick me up," this bread will give you a surprising boost of energy and sustain you between meals.
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?
In this video we’ll be making one of my new favorite breads, an Eastern European style brown bread. This bread has a unique, complex flavor that comes from the addition of coffee, molasses, fennel seed, caraway and balsamic vinegar, just to name a few (oh yeah, did I mention the cocoa powder?).
