Wednesday, December 25, 2013
Gurgle, gurgle, gurgle...
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks.
Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia.
Stop by for dinner. Or lunch. Or breakfast.
Monday, December 23, 2013
Good news at the Italian Market
Good news for the Italian Market, on South 9th Street, in Philadelphia.
http://www.philly.com/philly/business/20131223_Long-awaited_change_coming_to_Italian_Market.html?&c=n
http://www.philly.com/philly/business/20131223_Long-awaited_change_coming_to_Italian_Market.html?&c=n
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks.
Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia.
Stop by for dinner. Or lunch. Or breakfast.
Saturday, December 14, 2013
Cinnamon-raisin swirl bread
Wonderfully easy.
1 loaf frozen white bread dough, defrosted
3-4 Tbp cinnamon-sugar butter (see below)
1/4 cup raisins
Defrost the loaf of frozen dough, and roll out on a floured surface to about 15" x 6". Smear the surface with the cinnamon-sugar butter, sprinkle the raisins on top, and then roll it up from the short end into a loaf.
Drop into a well-greased loaf pan, and let rise for a couple hours in a warm spot. (I heat my oven for a few minutes, then turn it off. That gives a nice, toasty environment for proofing the bread.)
When well risen, bake in a preheated 350°F oven for about 30 minutes, until golden on top. Remove from loaf pan, and cool completely on a wire rack.
Cinnamon-sugar butter
1 stick butter (4 oz, 1/4 lb), fully softened, but not melted
1/2 cup light brown sugar
3 tsp ground cinnamon
Pinch salt (if you're using unsalted butter)
Combine ingredients into a paste. Spread over hot toast or use in the cinnamon-raisin swirl bread above.
1 loaf frozen white bread dough, defrosted
3-4 Tbp cinnamon-sugar butter (see below)
1/4 cup raisins
Defrost the loaf of frozen dough, and roll out on a floured surface to about 15" x 6". Smear the surface with the cinnamon-sugar butter, sprinkle the raisins on top, and then roll it up from the short end into a loaf.
Drop into a well-greased loaf pan, and let rise for a couple hours in a warm spot. (I heat my oven for a few minutes, then turn it off. That gives a nice, toasty environment for proofing the bread.)
When well risen, bake in a preheated 350°F oven for about 30 minutes, until golden on top. Remove from loaf pan, and cool completely on a wire rack.
Cinnamon-sugar butter
1 stick butter (4 oz, 1/4 lb), fully softened, but not melted
1/2 cup light brown sugar
3 tsp ground cinnamon
Pinch salt (if you're using unsalted butter)
Combine ingredients into a paste. Spread over hot toast or use in the cinnamon-raisin swirl bread above.
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks.
Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia.
Stop by for dinner. Or lunch. Or breakfast.
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