6DOP will cover a broad range of topics related to food and cooking -- recipes, entertaining and dinner parties, cookbooks, restaurants, and food science. 6DOP will be yummy, satisfying, unapologetically biased and opinionated, and damn tasty.
Wednesday, December 25, 2013
Gurgle, gurgle, gurgle...
![](http://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfC4EtglrB4AqrmuXghdQsF7J821KZFrD80BmA4s-DGuyVKJEtwW0CUOwpeubmo_3wSNoYWEp3OGxyOFe2Lxya-K6nEPbq_MtjuvkqISKvPYmGVk3g0sIYIrAc9sb_lI/s220/6DOP+Adoom+caricature.jpg)
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
![](http://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfC4EtglrB4AqrmuXghdQsF7J821KZFrD80BmA4s-DGuyVKJEtwW0CUOwpeubmo_3wSNoYWEp3OGxyOFe2Lxya-K6nEPbq_MtjuvkqISKvPYmGVk3g0sIYIrAc9sb_lI/s220/6DOP+Adoom+caricature.jpg)
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.
![](http://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfC4EtglrB4AqrmuXghdQsF7J821KZFrD80BmA4s-DGuyVKJEtwW0CUOwpeubmo_3wSNoYWEp3OGxyOFe2Lxya-K6nEPbq_MtjuvkqISKvPYmGVk3g0sIYIrAc9sb_lI/s220/6DOP+Adoom+caricature.jpg)
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