norwegian cooking: Rawstern

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Tamarind is a Fruit Widely Known in Cuisines Around the World (Chris Rawstern)

My first experience with tamarind was in Guatemala. While living there, I grew to love the refreshing beverage made with tamarind. As the tamarind pulp is quite tartly acidic, it works similarly to lemons for making lemonade. Once returning to the US in the 1980s, tamarind was unavailable in most places and my interest fell by the wayside.

Tamarind is originally from Africa, around what is the Sudan, today. It grows abundantly in India and the name tamarind comes from the Indian words Tamar Hindi, meaning Indian Date. The tamarind was introduced into Mexico and the Caribbean sometime around the 16th century. The tamarind tree can grow to a height of around 80 feet in its preferred climate. The tree appears feathery, with tiny leaflets down each side of the stems. These leaflets close up at night. The fruit grows as brown pods. The outer casing of the pods is dry and brittle and easily cracked off. The inner fruit is a dark reddish brown, thick, fibrous and sticky. The fruit encases 1 to 12 glossy brown seeds. It is tart and sour when young, sweetening as the pods ripen.

Tamarind was once again highlighted when interest in world cuisines and fusion cooking picked up in the later 1990s. This time the focus was on the pulp used in recipes, rather than solely as a beverage. An amazing flavor, tamarind is both sweet and sour at the same time. It is a potent flavor, best used somewhat sparingly unless you are quite accustomed. It is a wonderful addition to any sweet and sour dishes. It is an ingredient in Worcestershire sauce. In Southeast Asian cooking, it is a flavor often combined with such other ingredients as garlic, dried shrimp, coconut and chilies. Pad Thai is one commonly known Thai dish using tamarind. In India, it is used to make delicious chutney, as well as a Tamarind Rice or South Indian Fish Curry. In the Caribbean islands it is often used in cooking seafood. Small amounts of tamarind paste are used in sauces for dishes containing cassava, chickpeas, potatoes or rice with greens. It can be used to make sweet and sour sauces, mixed into recipes with both sugar and pepper, mixed into barbecue sauces, made into beverages, desserts and candies.

One common use for tamarind is in sauces, which gives control of the amount used. Plain tamarind sauce or paste is available in many places these days, including online. Adding from a teaspoon to many tablespoons of this prepared sauce simplifies making any recipe. It can flavor a marinade for meats. Chicken, beef, pork and lamb are all candidates for a tamarind flavored marinade. The natural acidity can be used in a marinade to tenderize tougher cuts of meat. It can be used in vegetarian dishes, adding wonderful sweet and sour flavors to a vegetable stew. The paste can be cooked into a jam. If making a Caribbean type barbecue sauce with tamarind, some suggested ingredients would be chilies, mango, onion, garlic and a bit of spicy mustard. Sugar may be added to taste. These flavors seem to beg for barbecued chicken.

I plan to try out recipes in the Caribbean or African style. A little tamarind sauce with sweet potatoes and brown sugar would be a great combination. Mixed into a stew with greens and chickpeas and sweet potato is another great application. Find some tamarind, whether in pods, compressed into a cake, or strained into a sauce. Experiment with the flavor. Make it into a refreshing beverage with sugar, to taste. This gives the first indication of the flavor of tamarind. Then look at trying this new flavor out in other recipes. It is so versatile, lending the use to both sweet or savory recipes, and sometimes both together. Put tamarind on your list of new flavors to try if you have not already.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

My name is Chris Rawstern, I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.
I began my cooking career in Guatemala, in 1970. I moved there as a naive 20-year-old, and set out to learned about cooking in a foreign land. I will pass along special recipes that I have been making for 42 years, and new ones. I will also pass on tips or notes with things to watch for and what just plain works better. I have amassed huge quantities of recipes over the years, and recently have begun giving classes.
My passion is to teach people how to create a Harmony of Flavors with their cooking, and help pass along my love and joy of food simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own.
Visit my Web site http://www.aharmonyofflavors.com my Blog my Marketplace at http://www.a-harmony-of-flavors-marketplace.com or on Facebook page at A Harmony of Flavors. I share a recipe or tip each day to the fans that have liked my site.I hope to see you there soon

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Tamarind is a Fruit Widely Known in Cuisines Around the World (Chris Rawstern)

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Three Quick Recipes for Cookies Without Heating the Oven (Chris Rawstern)

When looking at recipes for cookies, there is always the thought of the baking time. If you do not have a convection oven, it usually means baking in many batches, so the oven is on for long periods. What if baking was not necessary? When a busy Mom is on the go, anything that is quick and easy is going to be the first option. These recipes have been made many times over my years as a Mom, and I hope to pass along these recipes for everyone with time at a premium.

No Bake Caramel Cookies

In a large saucepan, combine 2 cups of granulated sugar, 3/4 cup butter and 2/3 cup evaporated milk. Bring this mixture to a rolling boil, stirring often. Remove the pan from the heat and add in one small package of instant butterscotch pudding mix and 3 1/2 cups of quick cooking rolled oats. Mix this together thoroughly and allow to cool for 15 minutes. Drop the dough from a teaspoon onto waxed paper. This will make about 5 dozen cookies.

No Bake Chocolate Haystacks

There are many existing recipes with this same title, but this is my favorite. In a large saucepan combine 2 cups granulated sugar, 1/3 cup unsweetened cocoa powder, 1/2 cup milk and 1/2 cup unsweetened butter. Bring to a full boil, stirring to mix well. Remove from heat and add in 3 1/2 cups quick cooking rolled oats, 1 cup coconut, 1/2 cup chopped walnuts and 1/2 teaspoon vanilla. Drop this mixture quickly from teaspoons onto waxed paper and allow to cool. This should make about 48 cookies, depending on size.

No Bake Apricot Macaroons

This recipe could not be easier with only 4 ingredients. In a large bowl, combine 2 1/2 cups of shredded coconut, one 14 ounce can of sweetened condensed milk, 2 cups finely diced dried apricots and 1 1/2 cups chopped walnuts. Mix thoroughly and chill for at least 30 minutes. This dough is very sticky to work with. Shape the mixture into small balls and roll into powdered sugar. These cookies should be kept refrigerated.

Apricots can be replaced with another dried fruit of choice such as raisins, dried blueberries or craisins. Tart fruits with the sweetness of the condensed milk make these so tasty. The use of craisins or dried cherries mixed with some green glaceed cherries for Christmas time would make a lovely presentation.

These recipes are all so very easy to make quickly. They are also good ways to have children learn about how to measure ingredients. They can be taught very young about filling a measuring cup or spoon and using a straight edged table knife to scrape level. They can be taught the measuring cup sizes and how to measure liquid ingredients. The actual combining is something a 6 or 7 year old child can do, as well as the scooping out of cookies onto the waxed paper. Forming them into balls is a simple process for these last cookies, and having sticky hands is surely no deterrent to a child.

Have fun with children and grandchildren making some of these cookies. Take delight in the time made more enjoyable by sharing and creating memories that will last a lifetime.

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Delicious Slovak and Serbian Traditional Easter Foods (Chris Rawstern)

Both my grandmothers have been gone from my life for over 40 years, but the impact their foods made on my life was strong. My grandparents from both the Serbian and Slovak sides of the family came from Europe in the early 1900s, bringing their knowledge of the foods and traditions along with them. Easter, along with Christmas, are the two holidays I associate with the most traditional foods.

Both sides of the family made traditional baskets of foods to take to their respective churches to be blessed. Though Slovakia and Serbia are not close to each other, the traditions of the area are very widespread. As the last Easter I may have spent with one of my grandparents was about 44 years ago, my personal memories are sketchy in some areas, and vivid in others. Lately, it has felt important to reach out to my siblings and learn what memories they might still have that are gone from my recollections.

The items traditionally placed in the basket of foods to be blessed are ham, sausage, egg cheese, bread, beets with horseradish, salt, butter, Easter eggs and a candle. There may be other things that were added. I recall the baskets being taken to church, but not too much more.

Traditional Foods

Some of the traditional foods that are less common here in the US are the beets with horseradish and the egg cheese. It seems lately that beets with horseradish recipes have been popping up all over. Not like the traditional one my grandma made, of course, but that combination suddenly has become apparent.

Beets with Horseradish

The recipe that my Serbian grandmother passed down was from grated cooked or canned beets, mixed with bottled horseradish to taste. The recipe amounts are fluid, depending on the size of family and how much horseradish one can tolerate. For two jars of beets, well drained and shredded, about 1 tablespoon of horseradish may be added. This amount may be increased or decreased as needed. A little sugar is added, from 1 to 3 teaspoons. All ingredients are mixed well, and then can be spooned into jars until needed.

This beet dish is used as a condiment, to go with the ham and other Easter foods. It can be used as a side dish on the plate, or it can be used on a sandwich of the traditional Easter Paska Bread with ham or sausage. The Serbian name of the beets and horseradish dish is not one I can recall. I have read that depending on the area it is from, this may be called Ren, Hren, Chrin and many other variations.

Egg Cheese

This particular dish is one that I firmly recall only being called by its Serbian name, Sirets. The pronunciation of this word is SEE rets, with the letter R trilled. It is one of the traditional foods I have never cared for, but my Dad just loved. Since my Mom never made it, I asked Grandma for her recipe so I could carry on the tradition.

She told me to take one quart of whole milk and a dozen eggs in a pan and mix them together really well, adding in a little bit of salt and sugar. Over time I have found that about 2 teaspoons each of the salt and sugar work well. The mixture is cooked slowly on the stove, stirring constantly, until the eggs begin to cook and separate. Once the mixture has completely separated, it is poured into a cheesecloth lined colander to drain. Once drained, the ends of the cheesecloth are brought together and tied, and the ball is hung to continue draining. Grandma hung the cheesecloth ball from her kitchen faucet. Once the egg cheese ball has cooled it is placed in the refrigerator to continue to firm and chill. When ready to eat, it is unwrapped from the cheesecloth and sliced.

Paska Bread
This rich butter and egg bread was made mainly for Christmas or Easter. My Slovak mom also made it for Thanksgiving. The bread is delightful, and I have made this recipe as our daily bread since the 1970s. It may have started as a traditional bread used only for these special feasts, but it is far too delicious to limit its use. I have now created a version that is easy to make in my heavy duty stand mixer. For Easter, the bread is braided, either in a ring shape, or a round loaf with a small braid on top or in a braided loaf.

Keeping traditions alive for your children is a worthwhile endeavor, giving them a sense of place in the world. It is not meant to divide or separate cultures, but to keep the foods in their purest state so they maintain their ability to stand out from the crowd in these days of fusion cooking.

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Making Your Own Bagels is a Delicious, Budget Friendly Treat for the Family (Chris Rawstern)

Making bagels is a little bit of a production. They need to be boiled and then baked, making them more time consuming, but the flavors more than make up for it. The bagels I made are Cinnamon Raisin flavored, but the cinnamon and raisins could be omitted, substituting other things as desired. Think of adding things like walnuts or pecans or other nuts of choice. How about date pieces instead of raisins? Using dried blueberries would mimic another store type of bagel, but why stop there? How about using dried cherries, dried cranberries or even chopped dried apricots?

There are also savory additions to take into consideration. I love grains and seeds in my bagels. Cook some wheat or rye berries until soft and add them to the bagel dough. The same can be done with barley. Add in sesame seeds and sunflower seeds to make the bagels more nutritious and provide texture. Leave the bagels plain and instead use toppings to provide flavors. Brush on an egg wash and sprinkle on some sesame seeds or poppy seeds. Slowly saut? some onions until well caramelized and brush them onto the top of the bagels before baking. These ideas are nothing new, so think up ideas of your own.

Cinnamon Raisin Bagels

DOUGH
4 1/2 cups bread flour
5 teaspoons instant rise yeast, about 2 packets
2 1/4 cups lukewarm water, no more than 110 degrees
3 tablespoons sugar
2 teaspoons salt
3 teaspoons cinnamon, reserve 1 teaspoon aside
1/3 cup raisins

WATER BATH
10 cups water
1 tablespoon sugar
1 tablespoon baking soda

EGG WASH
1 egg white
1 teaspoon agave syrup or corn syrup

MAKE DOUGH. In a mixer bowl combine 1 1/2 cup of flour, yeast, 3 tablespoons sugar, 2 teaspoons salt and 2 teaspoons of the cinnamon. Heat the water in the microwave in 30 second intervals until this mixture is just lukewarm, no more than 110 degrees. Add this to the flour in the mixer bowl and turn on low to combine, then increase speed and beat for 2 - 3 minutes. If using a heavy duty mixer capable of kneading bread dough, switch to the dough hook. If not using a heavy duty mixer, continue by hand. Begin adding the 3 remaining cups of flour. Knead for 8 to 10 minutes until smooth and elastic. Add in the last teaspoon of cinnamon for the last 15 to 30 seconds of kneading, leaving streaks of cinnamon through the bagels. Set aside to rest in a warm place for 20 minutes.

WATER BATH. In a very large pot, combine the water, sugar and the baking soda. Stir well to combine the ingredients and melt the soda. Place on stove and bring to a gentle boil, then reduce to a simmer. Preheat oven to 375 degrees.

GLAZE. Mix together the glaze ingredients, have a pastry brush handy and set aside. Prepare 2 large baking sheets by lining them with parchment. Spray the parchment with cooking spray. Set aside. Have some paper toweling handy for blotting the bagels after their water bath.

Turn out the dough onto a working surface. Lightly sprinkle flour over the surface. Divide the dough into 12 or 14 portions. Take a portion of the dough and form a tight ball by continually bringing sides to top and pinching together. Poke a finger down into the center, then using gentle pressure, widen the hole until you can easily fit all 8 fingers inside. The dough will spring back down to a very small hole. Set aside and continue with all the bagels. Allow them to rest for 20 minutes.

If the pot with the simmering liquid is large enough, place 2 or 3 of the bagels at a time into the pot. Time them for 1 minute. Flip and time for one minute more. Remove to the paper toweling with a large slotted spoon or spatula and blot well. Gently place onto the prepared baking sheets. Repeat until all the bagels are on the baking sheets. Brush the bagels with the prepared glaze. Have the oven racks set at the lower and middle positions. Place the two pans in the oven and bake until golden, about 20 minutes.

If using different flavorings than cinnamon and raisins, eliminate these two ingredients and substitute about a half cup of some other nut, seed or grain for flavor and texture. If making plain or savory bagels, eliminate the syrup in the final glaze and substitute egg yolk for the glaze. These are quick to make when using instant rise yeast and so worthwhile. Do give them a try.

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Three cakes with unusual names that are easy to make and which will delight the family (Chris Rawstern)

Three different cakes came into my life through various avenues. The Wacky cake was presented to our family by my aunt, and it has been a success ever after. At the time, the wonder of the cake wacky is that he worked. He did a really good chocolate cake, using minimal ingredients. It uses no eggs or dairy products. The fun part was taken three wells in the dry ingredients. Two of my sisters and I were able to add liquid ingredients and MOM would combine to cook.

The other two are the Mayonnaise, also chocolate cake, and tomato soup cake, which is a spice cake. That the Mayonnaise cake works are without surprise. Mayonnaise is made of oil and eggs, two ingredients often used in the manufacture of a cake. Tomato soup cake is a spice cake. Whereas tomatoes are really a fruit, as well as the addition of a bit of spices, nuts and raisins, this cake is so delicious.

Here are three recipes. I hope that you will make memories with your family as my mother for my sisters and me. When children become involved in the realization of something, they become curious to see what it tastes like. Vinegar or mayonnaise or tomato soup as an ingredient in a dessert will be neglected once the results are tasted. Their young lives never change after a wonderful way.

Wacky cake

1 1/2 cup all purpose flour
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 tsp baking soda
1/2 teaspoon of salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon of vanilla extract
1 cup water

Preheat the oven to 350 degrees. Grease 8 x 8-inch square pan. Sift together the first 5 ingredients directly into the greased pan. Make three wells in the dry ingredients. Make a much larger, medium and small. Have your children to pour oil into the large well, vinegar in the medium well and the vanilla in the small property. Pour the cup of water in all and stir until just mixed. Bake for about 30 minutes. Let cool completely, then frost with your favorite frosting.

Tomato soup Cake or cake mystery

2 cups cake flour
2 tsp baking powder
1/4 TSP baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 tsp. cloves
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tomato, 10.5 oz. soup can
1 cup chopped walnuts
1 cup of raisins

Preheat the oven to 375 degrees. Grease two round pans cakes and 8 inches from the bottom of the scroll line. Sift first 6 ingredients together and set aside. Cream shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Add the dry ingredients alternately with the soup, beginning and ending with the flour mixture and the soft. Beat well after each addition. Stir in nuts and raisins. Pour into moulds prepared and cook for about 30 minutes. Cool the cakes for 10 minutes before removing from pans. Cool completely and frost with a frosting of your choice.

Mayonnaise cake

2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
Pinch of salt
1 cup water
1 cup of mayonnaise
1 1/2 tsp vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 8 or 9 inch square cake pan. In a bowl, whisk together the first 5 ingredients. Add next three ingredients and beat until smooth. Pour into the prepared pan and bake in the oven for 25 to 30 minutes or until cake tests done. Cool completely before spreading with your favorite icing.

Making memories today in one of those deliciously different cakes.
Thank you for taking the time to read my article. I hope it was informative and helped you along your culinary journey. You will find many more recipes and useful tips on my website. I'm on Facebook to a harmony of flavors and share a recipe or a tip every day for the fans who liked my site. I hope to see you there soon.

My name is Chris Rawstern, I was on a trip to the oven and cook for 42 years. Many people have asked what a harmony of flavors. Have you ever had a meal where the Visual presentation was beautiful, the smells were amazing, the taste was so remarkable that you ate slowly savoring each bite, wishing that the experience would never end? Then you have met a really harmonious meal can look like.
I started my cooking career in Guatemala, in 1970. I moved here as a naive, 20 years and went to learned how to cook in a foreign country. I'll pass along special recipes that I've been shooting 42-year-old and new. I will also pass on tips or notes with the things to watch for, and everything just works better. I have amassed huge amounts of recipes over the years and have recently started giving courses.
My passion is to teach people how to create a harmony of flavors with their kitchen and help pass along my love and joy of food simple and exotic, plain or fancy. I continue my journey in ethnic and national cuisine, try new things. I would like to hear from you, to help me to continue my trip to explore diverse culinary experiences and I hope to embark on a trip of your choice.
Visit my Web site http://www.aharmonyofflavors.com my Blog my market in the http://www.a-harmony-of-flavors-marketplace.com or on the Facebook page to a harmony of flavors. I share a recipe or a tip per day for the fans who liked my site.I hope to see you soon

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How to Make Delicious, Inexpensive Soft Pretzels at Home (Chris Rawstern)

While making soft pretzels seems like a lot of steps, they are really simple to make. It takes about 2 hours from start to finish, and once baked, the reason for these steps is apparent. A very short rising time makes quick work of the dough. A quick boil in a pot of water gives them the chewy exterior, and the egg wash gives them the shine. It is my belief that using a beer in the batter and boiling water enhances the yeasty flavor, but it is completely a matter of choice.

Another factor to take into consideration is the size of the pretzel. The ones sold in most places are just huge. In this day and age, that size is far too large for most people in one sitting. If that size is of interest, you may choose to make the recipe into only about 6 pretzels. I believe making them into 8 or 10 is the perfect size. The baking time may need adjusting, should you use the larger size.

Soft Pretzels at Home

PRETZEL DOUGH

4 - 4 1/2 cups bread flour
2 packets of instant or quick rise yeast
1 cup water plus 1/2 cup beer, OR use 1 1/2 cups water
3 tablespoons sugar
2 1/2 teaspoons salt

BOILING LIQUID

7 cups water plus 1 cup beer, OR use 8 cups water
1/2 cup baking soda

EGG WASH

1 egg yolk
1 tablespoon water
1 teaspoon agave syrup
Coarse salt for sprinkling

In a mixer bowl, combine 1 1/2 cups of the flour with the yeast. Heat to lukewarm the 1 cup water and 1/2 cup of beer, or all water as desired, along with the 3 tablespoons sugar and the salt. Ensure that the liquid is just warm to the finger and not too hot. Add the liquid to the mixing bowl and starting on low to combine the ingredients. Then increase speed and beat well for about 3 minutes. If your mixer is heavy duty and can knead a very stiff dough, switch to a dough hook and add in 2 1/2 to 3 cups more flour. If you do not have a heavy duty mixer, take the bowl and using hands, incorporate the flour to make a stiff dough. Knead for 8 to 10 minutes. Allow to rest for 20 minutes, while preparing the rest of the ingredients.

In a large soup pot, place the 7 cups water and 1 cup beer or just use 8 cups water. Add 1/2 cup baking soda to the water. If beer is in the mixture, expect the liquid to foam up significantly. Bring this mixture to a simmer.

Mix together in a small bowl the egg yolk, tablespoon of water and the agave syrup. If agave syrup is not available, an unflavored corn syrup could be used. Combine well and set aside. Have a pastry brush handy. Prepare two large baking sheets by lining them with parchment. Spray the parchment with cooking spray. Preheat the oven to 400 degrees.

Turn the dough out onto a flat surface. You may not need any flour on the surface if the dough is quite stiff. Divide the dough into 8 to 10 pieces. Each piece should be rolled into a rope about 24 inches long. Make the rope into a U shape, then bring down and cross the ends to make the pretzel shape. Pinch together the points where the dough intersects. Place 1 or 2 of the pretzels into the pot of simmering liquid. Time for 1 minute, then flip over and time for 1 minute more. Drain well on paper toweling and place them onto the baking sheets. Repeat with all the shaped pretzels.

Brush the boiled pretzels with the egg wash and then sprinkle on the coarse salt. Bake the pretzels for 18 to 20 minutes, until a nice golden brown. Makes 8 to 10 medium sized soft pretzels.

Read the instructions carefully and have everything prepared and handy and you will have wonderful, hot and chewy pretzels in about 2 hours.

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Delicious Artisanal Breads for the Home Baker (Chris Rawstern)

The original No Knead Bread was started by Jim Lahey. Jim learned bread baking in Italy in the 1990s but developed the no knead process much later. In 2006, Mark Bittman of the New York Times was invited to witness the ease of making this bread at Laheys Sullivan Street Bakery. The rest is history.

This history was all new to me in the summer of 2011. I went to the local farmers market and bought a loaf of what was called Mark Bittmans No Knead Bread. I love artisanal breads, with the crusty exteriors and plenty of chewiness on the inside. I did know of Mark Bittman, and I was curious. I brought home the loaf, tasted it and fell in love. I looked online to see if I could find this recipe and saw that it was available everywhere. I did not find out the recipe was from Jim Lahey until much later.

Recipe Comparisons

Mark Bittmans recipe differs from Laheys in some slight nuances. I have used the recipes both ways and can say that I prefer the Bittman version, at least in my home oven. Lahey adds less water and uses a 500 degree oven. Bittman uses a little more water and a 450 degree oven. I do not like blackened crusts, so I stuck to the 450 degrees. The matter of water is a choice. With 2 tablespoons more water, the result is an interior with far larger holes. Using less water the interior grain of the bread is more even. The bread is still plenty chewy made either way and the oven temperature and time are easily adapted.

My Experiences with No Knead Breads

I made Mark Bittmans version of the bread for over a year, sometimes 3 times a week when we had guests. I then got curious and went to the local library. I checked out the book My Bread by Jim Lahey and discovered another new world of breads. To that same basic recipe, Lahey added things for flavor. I made a few of these breads and all are marvelous. One had the addition of walnuts and raisins and was just delightful. One was called Jims Brown Bread and was a take on Irish Bread, using beer in the dough. Another recipe had 1/2 pound of cubed cheese added in. Yet another had chunks of fried bacon added. Every recipe was just delicious. The bacon bread was nearly a sandwich all by itself.

If you have not jumped onto this bandwagon yet, I urge everyone to try. The one requirement is a very heavy duty pot that will withstand oven temperatures of 450 to 500 degrees. This means an enameled cast iron pot, a clay baker with a lid, or a Pyrex glass baker with lid. The size must accommodate 6 to 8 quarts in order to contain the bread as it bakes. The reason for this type of lidded pot is so that steam from the very wet dough is trapped inside. The bane of any home baker trying to create that artisanal crusty exterior is the inability to trap enough steam to accomplish it. When the dough is inside a small closed environment at high temperatures, the pot accomplishes the steam needed for the perfect crust. When removed from the oven, the bread literally sings. The bread snaps, pops, wheezes and makes many interesting sounds as it cools and is a delight to hear.

The recipe is found all over the internet, and my favorite method is the one by Mark Bittman. He has now come out with some more interesting nuances on making this bread. I have the time at home to work with the bread, so I am not looking to make this a shorter process. In fact the entire process of around 16 to 18 hours, requires a total of about 15 minutes of actual attention. Mix up the 4 ingredients the night before, cover and let it do its thing overnight while you sleep. Turn out onto a surface in the morning and let stand another 15 minutes. Form into a loaf and set to rise. One and a half hours later, place the empty pot in the oven to heat for a half hour. Take out the pot, toss in the risen dough, put the lid back on and bake for 30 minutes with the lid on, Then continue baking another 10 to 30 minutes without the lid, depending on your preference. In between, you can accomplish a host of other household activities. Try out this recipe, because it does not disappoint.

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