I am here visiting my cousin Patty and her daughter Kristin in Raleigh, North Carolina. Kristin is a beautiful girl that when I am with her she fills my life with joy and anyone that meets her feels the same
My Journey from Latin Roots to a Manhattan Kitchen.
Japanese Dinner Rolls. Japanese Milk Bread Dinner Rolls deserve butter and nothing less. What makes these rolls so special is a Japanese bread making technique called Tangzhong – a bit of the flour is cooked with the milk into a kind of roux or pudding like mixture
combine the water and flour in a small saucepan, and whisk until no lumps remain Put on low heat and whisk continuously until it thickens and the whisk leaves lines on the bottom of the pan, about 3-5 minutes (note 1). Add 3/4 of the egg to the tangzhong in the saucepan and stir. Line your loaf pan with parchment paper or rub with oil Repeat with the two pieces of dough then put all three rolls of dough in the loaf pan (note 3) Cover the loaf pan and leave to rise again until the loaf is just reaching the top of the pan or doubled in size. If the bread browns too fast, cover the pan with foil for the last 10 minutes of baking Take the loaf pan out of the oven and let it cool for 5 minutes
Pile high with a handmade sign on top announcing it “hecho en casa” (homemade) After describing to her that wonderful sweet morsel I had, she told me simply, “mija, esta hablando de un simple pan de elote” (girl, you are talking about a simple corn bread)
Italian Panettone and Sparkling Wine PairingStollen (German Christmas Bread)Barmbrack (Irish Fruited Halloween Bread)Parker House RollsMince PieLanguedoc Style Olive Tapenade and Côté Mas Wine PairingBaked Piroshki (Russian Stuffed Rolls) #SundaySupperIrish Soda Bread with Raisins