brunosdream

I was graciously invited by Ivonne at Cream Puffs in Venice to attend La Festa al Fresco. I wanted to bring something impressive, so while on the road for work last week I mulled over some ideas. After thinking up a couple of different menus I settled on some Asian inspired dishes. Ivonne said the food didn’t have to be Italian, it just had to include one fresh ingredient to celebrate the bounty of summer. My contibutions to the feast have more than one fresh ingredient (at least the main dish does… the sorbet only has one fresh ingredient, the lime, so it counts too!). Here’s what I’m bringing:

Wasabi Dusted Prawns w/ Asian Slaw

Ingredients: (for prawns)

8 large prawns (6 for the dish, 2 for you and a friend to munch on while assembling the final product)

dusting powder (1/2 wasabi powder/ 1/2 flour)

Procedure:  (**start cooking prawns when rice is ready)

1) Skewer prawns then coat w/ dusting powder; shake off excess

2) Saute’ in olive oil for 3 minutes on each side or until opaque throughout

Ingredients: (for slaw)

1 medium head of purple cabbage – shredded

1 cup edamame (soy beans) -  blanched and cooled under cold water

3 medium size carrots – julienned and pickled in 1/3 cup distilled vinegar, 1/3 cup sugar, and 1 teaspoon salt for one hour

Ingredients: (for dressing)

1 tablespoon minced fresh ginger

1 teaspoon sesame oil

2 tablespoons low salt soy sauce

2 tablespoons rice vinegar

2 large cloves garlic – minced

1 tablespoon minced jalepeno (ribs and seeds removed)

3 tablespoons grapeseed oil

Procedure:

1) Mixed together all dressing ingredients

2) In a large bowl, toss slaw w/ dressing

Assemblage:

1) Rub a small amount of olive oil in 8 oz. ramekins

2) Fill ramekins w/ rice and pack slightly

3) Place ramekin upside down in center of plate and tap to loosen “rice cake”

4) Unskewer prawns

5) Place a small amount of slaw on rice cake then top w/ 3 prawns

6) EAT!

Lychee Sorbet w/ Crystallized Ginger

Ingredients:

1 can lychee in light syrup (20 oz.)  – drained and pureed

8 cups water

3 cups sugar

1 teaspoon lime juice

1 oz. crystallized ginger  – minced

Procedure:

1) Bring first 3 ingredients to a boil in a heavy medium saucepan over high heat, stirring until sugar dissolves

2) Boil without stirring until reduced by 1/3 volume

3) Chill syrup until very cold (about 4 hours)

4) Transfer to ice cream maker, add lime juice and process according to manufacturer’s instructions

5) Add ginger halfway into the churning process

6) Transfer to covered container and freeze until firm

**Makes approx. 2 quarts

 

 

I had a friend over to sample the food w/ me and provide me w/ feedback. Two suggestions were made:

1) Add more wasabi in the dusting powder so the flavor is more “visible”

2) Put less crystallized ginger in the sorbet so it doesn’t overpower the lychee flavor

Both were good suggestions. Next time I make this menu I will use 2 parts wasabi/ 1 part flour, and I will half the amount of crystallized ginger.

***Wines served: 2006 Bodega Lurton Pinot Gris,  Mendoza, Argentina; Krimskoye Crimean Semi-Sweet White Champagne, Ukraine

I’ve never been to a cyberfeast before…. I guess we just sit in front of the computer w/ our bibs on and drool or lick the screen. Hell, I’m going to the fridge so I don’t starve to death!!

That’s all folks…

Bruno

I’ve been wanting to try making an herb gelato just to see what it tastes like. Most people think of herbs in terms of savory dishes, but in Italy for instance, herb flavored gelatos are common, especially during the summer months. My good friend and blogging partner Duane, is moving soon so I decided to throw a little farewell shindig.This was a perfect opportunity for me to whip out the trusty ice cream machine and churn up a batch of basil gelato. I decided to mix in some toasted pine nuts to add some texture and flavor that would match up well w/ the basil. The results were surprisingly good… good enough to deserve a post on the Zin!! I hope you enjoy this recipe as much as I did!

Ingredients

1/2 cup toasted pine nuts

1 quart half + half

1 cup sugar

8 egg yolks

2 1/2 ounces fresh basil (chopped)

Procedure

1) In medium saucepan heat half + half and chopped basil gently to a simmer, then turn off heat

2) Pour half + half mixture into food processor and blend until basil is finely ground, then strain through a fine mesh sieve to remove the basil

3) In medium size mixing bowl combine egg yolks and sugar and beat together until pale yellow

4) Beat 2 tablespoons of the warm half + half into the egg mixture (do this slowly to avoid curdling the eggs), then beat in the remaining half + half little by little

5) Place bowl over a pot of simmering water and cook over a gentle heat, stirring constantly, until the mixture coats the back of a spoon (do not let temperature exceed 170 degrees or mixture will start to curdle)

6) Cool in an ice bath

7) Chill mixture in fridge for at least 4 hours

8) Churn in ice cream maker according to manufacturer’s instructions, adding the toasted pine nuts at the halfway point of the churning process

9) Transfer gelato to a 2 qt plastic container, cover top w/ parchment paper cut to size (this will reduce air exposure and prevent ice crystals from forming on the surface of gelato), and freeze until firm

Yield: Approx. 1 ½ quarts

Safe travels and best of luck in your new city Duane.

Bruno

I was going to post this recipe last week but my life

(and power) was knocked out of sync by the huge storm

that rolled through St. Louis on July 19th! My power has

finally been restored and I’m in the process of getting back

to my routine as well as repairing all the storm damage to

my house. I count my blessings because the tree that fell

through my fence could have fallen on me as I was chasing

my patio umbrella around the yard!! Next time, the umbrella

dies alone….

 

On to the recipe…

This recipe is so good, easy and refreshing it would be a

pity not to share it, especially while berry season is at its

peak! This is from my mom’s recipe archives. She called it

tutti fruitti, but when I took it to the Bastille Day party I went

to, these English people were calling it a trifle. To me, it was

more than a trifle, plus I like the name tutti fruitti better!!

I didn’t realize it until I was at my friend’s house, but if you

categorize the ladyfingers and creme as white, this dessert

encompassed all the colors of the French flag. Perfect to

celebrate Bastille Day!

Call it what you like, it will always be tutti fruitti to me!!

My view…

and Duane’s eye view…

Ingredients

for creme anglaise:

1 quart half and half

1 cup sugar

8 egg yolks

1 vanilla bean – split, seeds scraped

remaining ingredients:

1 pint strawberries – quartered

1 pint raspberries

1 pint blackberries

1 pint blueberries

24 ladyfingers

Procedure

for creme:

1) In medium saucepan, heat half + half, vanilla beanand seeds gently to a simmer, then turn off heat.

2) In medium size mixing bowl combine egg yolks

and sugar and beat together until pale yellow.

3) Remove vanilla bean then beat 2 tablespoons of

the warm half + half into the egg mixture (do this

slowly to avoid curdling the eggs), then beat in the

remaining half + half little by little.

4) Place bowl over a pot of simmering water and cook over

a gentle heat, stirring constantly, until the mixture coats

the back of a spoon (do not let temperature exceed 170

degrees or mixture will start to curdle).

5) Cool in an ice bath.

Assemblage

1) Set aside a small amount of each berry for garnishing top

of dessert (see photo).

2) In a large, clear glass bowl, layer berries and

ladyfingers, starting w/ one of your berry choices,

then a layer of ladyfingers, then berries (alternating

color and choice of berries between layers), then ladyfingers,

then berries until you are almost to the top of your bowl.

Save enough room at the top for a final layer of ladyfingers,

then garnish the top w/ a row of each type of berry used.

3) Cover dessert and creme w/ plastic wrap and place in fridge.

4) One hour before serving, pour creme anglaise into dessert,

cover, and return to fridge.

5) When it’s dessert time, remove from fridge, uncover and

have at it!

Vive la Tutti Fruitti and Bon Appetit!!

Bruno

I hadn’t intended on doing a post on some of St. Louis’

oldest neighborhoods. Initially I was just planning on

making a visit to the city’s largest farmers market,

Soulard Market, to see what had changed (I hadn’t

visited the market in over 10 years). As you can see

by this photo, the market is located just south of downtown.

I found that the market hadn’t changed much, but it

 

is on the verge of some new and welcome additions

such as this new fish and meat store under construction.

Also, many loft apartments are popping up next door

in the old baby carriage factory.

The market still has a long way to go before reaching the level

of the farmers markets in San Francisco,or even the one I

discovered awhile back in Columbus, Ohio. The pickings were

slim, but maybe that’s because I visited on a Wednesday.

Hopefully on a Saturday these empty stalls will be brimming

w/ fresh produce from the many local farms that surround

St. Louis. By the looks of the market map they will!

Even though I wasn’t impressed by the market on

day I visited I was taken in by the beauty, charm and

vibrancy of the neighborhoods that surround it. Here are

a few shots from my walking tour of the Soulard neighborhood:

Soulard is also home to many good restaurants. One of my

favorites is Norton’s which serves good Cajun and Creole

cookin’ and has a great outdoor seating area. Take a look:

One of the largest Mardi Gras celebrations also happens

in the Soulard neighborhood and as you will see I stumbled

across some remnants of the tradition…

 

On my way back home I decided to stop at one of the former

city hospitals (just west of Soulard) which sat abandoned and

crumbling for years but is now being converted into

apartments and commercial space. It’s looking pretty good…

From there I headed west to Lafayette Square.

St. Louis’ French heritage is reflected in the names of certain

neighborhoods as well as in some its architecture.

Located on the northern edge of Lafayette Square is

Eleven Eleven Mississippi Restaurant 

and their new sister restaurant Vin de Set which just

opened in mid-June.

These restaurants are both located in old warehouses,

giving them an open, rustic feel. New loft apartments and

townhouses are springing up all around. I haven’t been to

Vin de Set for a meal but plan to very soon w/ a group of my

food loving friends! Keep an eye out for the post.

Until then, eat well and play hard….

Bruno

What could be more refreshing than a nice bowl of

ice cream (or gelato) on a hot summer day? Well,

actually I can think of a few things… but I digress.

Anyhow, here’s what I have to offer: Almond gelato

w/ crumbled Amaretti cookies and dark chocolate

chunks, and bing cherry madeleines. Grab your

spoon and dig in!!

I had to search in 5 different specialty food stores

for key ingredients, finally finding the Amaretti

cookies in an Italian food store on The Hill.

Surprisingly, they didn’t carry amarena cherries

which I had originally wanted to use for my

madeleines.

Gelato

8 egg yolks

1 cup sugar

1 quart half + half

6 tablespoons almond extract

1.5 oz crumbled Amaretti cookies

1.5 oz bittersweet chocolate (chopped)

Procedure

1) In medium saucepan heat half + half and almond

extract gently to a simmer, then turn off heat

2) In medium size mixing bowl combine egg yolks

and sugar and beat together until pale yellow

3) Beat 2 tablespoons of the warm half + half into

the egg mixture (do this slowly to avoid curdling the

eggs), then beat in the remaining half + half little by little

4) Place bowl over a pot of simmering water and cook over

a gentle heat, stirring constantly, until the mixture coats

the back of a spoon (do not let temperature exceed 170

degrees or mixture will start to curdle)

5) Cool in an ice bath

6) Chill mixture in fridge for at least 4 hours

7) Churn in ice cream maker according to manufacturer’s

instructions, adding the crumbled Amaretti and chopped

chocolate towards the end of churning

8) Tranfer gelato to a 2 qt plastic container, cover top w/

parchment paper cut to size (this will reduce air exposure

and prevent ice crystals from forming on the surface of

gelato), and freeze until firm

Yield: Approx. 1 ½ quarts

Madeleines (recipe adapted from Gourmet Oct. 2004)

12  tablespoons unsalted butter, plus 2 tablespoons for

greasing molds

1 1/2 cups all-purpose flour

2 teaspoons baking powder

4 large eggs

1 1/4 cups granulated sugar

1/4 cup dried bing cherries

1/4 cup cognac

2 pinches salt

** special equipment: a madeleine pan w/

2 3/4 by 1 3/4 inch molds

Procedure

1) Soak cherries overnight in cognac then simmer

over low heat for 5 minutes and let cool

2) Remove cherries from remaining liquid and chop

finely

3) Sift together flour, baking powder and 2 pinches of salt

4) Whisk together sugar and eggs until well combined

5) Add flour mixture and whisk until just combined, then stir

in butter, chopped cherries and remaining cherry liquid until

just incorporated

6) Chill batter for 1 hour

7) Preheat oven to 400 degrees

8) Brush molds w/ butter

9) Spoon batter into molds, filling them about two thirds full

10) Bake 5 minutes, reduce heat to 350 degrees and bake

another 5 minutes until springy to the touch and edges

are nicely browned

11) Loosen from molds, turn out onto a rack and let cool

12) Let molds cool and repeat process until batter runs out

Yield: Approx. 70 madeleines

Notes: Madeleines are best when eaten the same day.

If you don’t want to bake all the madeleines the same

day, you can refrigerate the batter and finish baking the

following day.

Now chill out and enjoy your hot summer afternoon!!

Bruno

Nestled in a quaint neighborhood in the village of “Cla-Due” lies the
home of our foodie Matriarch, Paula, who graciously hosted a
scrumptious, scintillating, springtime supper.
Parties are always less stressful when enlisting the cooking skills
of the Zen Zin kids.

Menu
Mixed Green Salad
Grilled NY strips
w/zinfandel Sauce
Grilled Asparagus
Organic fingerling Potatoes
Mandarin Orange Cake
w/fresh strawberries
Zinfandel Chocolate Gelato
Assorted wines
Port
Coffee

Bruno shares culinary secrets
w/Paula while Mandy does
salad duty.

Zinfandel Sauce

1 bottle (750 ml) red zinfandel

4 oz brown beech mushrooms

10 shallots (whole, peeled)

1 cup demiglace

2 cups veggie stock

1 tsp olive oil

1 tsp black truffle oil

1 tbsp butter

salt + pepper

Procedure

1) Combine wine and shallots in heavy saucepan and boil over high heat until reduced to 2 tablespoons

2) Add demiglace and veggie stock and reduce to 2 cups

3) Strain shallots from sauce and return sauce to the saucepan

4) In a small nonstick pan, saute’ mushrooms in olive oil and truffle oil

5) Add sauteed mushrooms to the wine sauce

6) Whisk in butter

7) Salt and pepper to taste

Yield: Approx. 2 cups

    finished product

-The dessert challenge was
to counter balance our
awesome but heavy dinner
fare

Mandarian Orange Cake w/ strawberries
1 ½ cups all purpose flour

2 cups white sugar

2 teaspoons baking powder

4 eggs

¾ cup vegetable oil

1 11 oz can mandarian oranges w/juice

2 teaspoons vanilla extract

Preheat oven to 350⁰F – Grease and flour 3 round cake pans

Mix flour, sugar, b powder – add eggs oil, oranges w/juice and 1/3 c OJ and vanilla – pour into pans

Bake for ~45 min

Icing –

1- 3 oz pkg instant vanilla pudding mix

1- 9 oz carton Cool whip

1 large can crushed pineapple – drained

Mix together – spread on layers – refrigerate

We ended the night with a lovely Port & Gelato

Zinfandel Chocolate Gelato¾ bottle (750 ml) red zinfandel

10 egg yolks

4 cups half + half

1 cup sugar

6 oz bittersweet chocolate (chopped)

** I originally used ½ bottle of zin and 8 oz chocolate, but in order to be able to taste more zin and less chocolate I changed the proportions

Procedure

1) Reduce wine to ¾ cups, then add chocolate and stir until melted, set aside but keep warm

2) In medium saucepan heat half + half gently to a simmer, then turn off heat

3) In medium size mixing bowl combine egg yolks and sugar and beat together until pale yellow

4) Beat 2 tablespoons of the warm half + half into the egg mixture (do this slowly to avoid curdling the eggs), then beat in the remaining half + half little by little

5) Place bowl over a pot of simmering water and cook over a gentle heat, stirring constantly, until the mixture coats the back of a spoon (do not let temperature exceed 170 degrees or mixture will start to curdle)

6) Cool in an ice bath and thoroughly blend in the wine/chocolate mixture during the cooling process

7) Chill mixture in fridge for at least 4 hours

8) Churn in ice cream maker according to manufacturer’s instructions

9) Tranfer gelato to a 2 qt plastic container, cover top w/ parchment paper cut to size (this will reduce air exposure and prevent ice crystals from forming on the surface of gelato), and freeze until firm
Yield: Approx. 1 ½ quarts

Zin sauce & gelato– Bruno
M.O w/S Cake- D.E.W.
Photos &  Prose – Duane

 

 

This is a great recipe, but be prepared to spend

4 1/2 hours in the kitchen, including clean-up,

just for the mole!!

 

Mole

** recipe adapted from The Mole Page

 

Ingredients:

6 C chicken stock (I used veggie stock)

**5 chilhuacle negro chiles, or substitute ancho chiles,

seeded, stemmed

**5 guajillo chiles, or substitute dried New Mex. chiles,

seeded, stemmed

**4 pasilla chiles, seeded, stemmed

**4 mulatto chiles, or use ancho, seeded, stemmed

**2 chipotle chiles, seeded, stemmed

1 medium white onion, cut in quarters

6 cloves garlic

2 Tbs whole almonds

2 Tbs shelled, skinned peanuts (I used hazelnuts)

2-4 Tbs lard (I used canola oil)

*2 tsp raisins (I pureed w/ some stock, but next time

will add to onion, garlic, plantain then puree)

1 slice bread (I used Challa)

1 small ripe plantain, or use a small banana

1/2 C sesame seeds

2 pecan halves (I didn?t use any)

1″ Mexican cinnamon stick (I used a regular cinnamon stick)

2 whole peppercorns

2 whole cloves

2 medium tomatoes, chopped

5 fresh tomatillos, chopped

1/2 tsp dried oregano

1/2 tsp dried thyme

1 bar, or to taste of Ibarra chocolate,

or other Mexican chocolate (I used 5 ounces of bittersweet

chocolate from Trader Joe’s, chopped)

1 avocado leaf, omit or use bay leaf (I used a bay leaf)

salt to taste

Procedure:

1. Toast the chiles, or fry them in lard, until just darkened

— don’t let them burn. Place in bowl, cover with hot water

until soft, about 30 min. (I softened my dried chiles in the

veggie stock)

2. Puree chiles in blender, adding the soaking water

if needed to form a paste.

3. Roast the garlic and onion in the same pan until slightly

brown, then remove.

4. Toast the almonds and peanuts slightly, remove.

5. Toast the chile seeds until dark but don’t let burn.

6. Heat 2 Tbs lard in skillet and fry raisins until plump,

remove and drain.

7. Fry bread until brown, remove.

8. Fry plantains until brown, remove.

9. Add more lard if needed, and fry sesame seeds at low

heat until slightly brown, stirring often.

10. Add pecans, brown and remove and drain.

11. Toast the cinnamon, peppercorns and cloves lightly

in a dry pan. Let cool, and grind in a molcajete or grinder.

12. In a blender or processor puree nuts, sesame seeds,

bread and pecans; use small batches if needed.

13. Add onions, garlic, plantains and puree. Remove,

then puree tomatoes and tomatillos.

14. Heat the remaining lard in a large heavy pot and fry

the chile paste until dry, but don’t let it burn.

15. Add tomato puree and fry until liquid is gone.

16. Add ground spices, nut/bread mixture, pureed onion

mixture, oregano and thyme.

17. Heat to a simmer while stirring constantly, add chocolate.

18. Toast the avocado leaf over open flame briefly, then

add to mixture.

19. Slowly add reserved chicken stock to mixture until

mixture will just coat a spoon.

20. Salt to taste.

Yield: approx. 60 fluid ounces

*The recipe didn’t specify what to do w/ the raisins –

see note under raisins for my instructions

**I used the mole blend that I purchased from Tierra

Vegetables which contained at least 4 different

types of dried chiles

Beef

 

Ingredients:

2 lbs sirloin steak

1 pack of 8 inch bamboo skewers (at least 25)

1 small bag of charcoal

Procedure:

1. Soak skewers in warm water for at least 1 hour

2. Cut beef across grain into 1/4 inch wide slices

3. Remove skewers from water

4. Thread beef onto skewers

5. Place in deep dish and coat w/ mole on both sides, 

cover and place in fridge for 2 hours

6. Remove beef from fridge

7. Place charcoal in grill and light

8. When coals are fully lit, spread them out

9. Grill beef for 2 minutes on each side

Yield: Approx. 25 sticks

Place finished product on platter w/ a bowl of

mole for dipping, gather some friends, crack open a 

bottle of your favorite full-bodied red wine and enjoy

the fruits of your labor!

 

Cheers…

 

Bruno

 

I went to San Francisco over the weekend for my

sister’s wedding reception and was lucky enough

to have time to stop by the Ferry Plaza Farmer’s

Market to pick up some of my favorite pepper

jam from the Tierra Vegetables booth (which by

the way is great on toast w/ peanut butter for

breakfast!). While there I also picked up something

else which is the main ingredient for the mystery

food that I’m cooking up for a friend’s birthday

party later this week. By looking at the photo

can you tell what’s cookin’? (The answer and final

product will be in a post later this week!)

Until then, happy cooking….

Bruno

In order to commemorate my 50th birthday here’s a

special post on one of my favorite foods… bread!

    I love bread!! I don’t know how people can do that

no carb diet or why they would intentionally deprive

themselves of something so good. In fact, I don’t have

much faith in any of those fad diets. I believe eating

whatever you want in moderation (including carbs)

is the best diet. I’ve read several studies that state your

body needs carbs to function properly. That’s my excuse

and I’m sticking w/ it! Enough said, let’s get on w/ a great

recipe to satisfy your carb cravings!!

*From Bon Appetit May 1999

Fougasse Aux Herbes de Provence (makes 2 loaves)

Ingredients:

1 1/2 cups warm water

1 teaspoon dry yeast

4 cups unbleached all purpose flour

2 tablespoons dried herbes de Provence

2 teaspoons fine sea salt

4 tablespoons olive oil

Yellow cornmeal

    Pour 1 1/2 cups warm water into large bowl; sprinkle

yeast over. Let stand for about 10 minutes. Stir in 1 cup

flour, 1 tablespoon herbes de Provence and sea salt, then

2 tablespoons olive oil until well blended. Mix in enough

flour, 1 cup at a time, to form thick and slightly sticky

dough.

    Turn dough out onto lightly floured work surface; knead

until smooth and elastic, about 5 minutes. Form into ball.

Oil large bowl, add dough; turn to coat. Cover w/ plastic

wrap, then towel. Let rise in warm draft-free area until

doubled, about 1 hour.

    Position 1 rack in center and 1 rack in top third of oven

and preheat to 450 degrees F. Sprinkle 2 baking sheets

generously w/ cornmeal. Punch dough down. Turn out onto

floured surface; divide in half. Press out each half into

11×8 inch irregular shaped oval. Transfer to prepared

baking sheets. Brush each w/ remaining olive oil, then

sprinkle w/ the rest of the herbes de Provence.

Using a sharp knife, make several 2 inch long cuts in

each oval (do not cut through edges), spacing cuts evenly

apart and cutting through dough to work surface. Pull apart

at cuts to create openings. Cover loosely w/ plastic;

let rise in warm draft-free area until slightly puffed (about

20 minutes).

    Place dough in oven. Immediately pour about 1/4

cup water onto bottom of oven, creating steam. Bake

breads until golden on top and slightly crisp on bottom,

switching sheets between racks and turning front of each

sheet to back of oven halfway through baking (about 9

minutes). Bake for another 9 minutes. Transfer sheets to

racks; cool for 10 minutes. Serve warm or at room

temperature.

 

Et voila, the finished product! Enjoy this delicious bread

and remember… share w/ your best friends!!

A Votre Sante’,

Bruno

Here’s my whole wheat bread recipe

(tweaked from my mom’s pizza dough recipe).

Before…

 

After!

Mix 1 rounded tablespoon of yeast and ¼ cup warm water

in a large mixing bowl, add 1 teaspoon honey then let stand

for 3 to 4 minutes.

Then add to bowl: ¼ cup olive oil and ¼ stick melted butter,

1 ¼ cups warm water, 2 teaspoons salt

(make sure salt is dissolved before adding flour).

In a separate bowl , mix 3 ½ cups flour (2 cups whole wheat, 1 ½ all purpose)

and ½ cup seven grain mix, then add to yeast mixture –

mix in up to ½ cup more all purpose flour if dough is too moist.

Knead dough thoroughly, form it into a ball

and return it to the bowl (dust bottom of bowl w/ flour first),

dust top w/ flour, cover bowl w/ plastic or moist towel

and let dough rise for 1 hour (in a warm spot in your kitchen).

Split dough ball in half, roll each half into a tight ball,

place on corn meal dusted surface, cover w/ plastic bag

and let rise for ½ hour.

Meanwhile, preheat oven and pizza stone to 425 degrees.

When dough balls are ready, dock them w/ scissors

(this will allow steam to escape from dough to prevent blistering),

place on stone and pour 2 ounces of water onto bottom

of oven to delay crust formation so the bread can expand rapidly

and evenly. Turn bread after 20 minutes for even baking,

reduce temperature to 350 degrees and bake for another

18 to 20 minutes.

Remove from oven and let cool on pie rack.

Voila… you now have some yummy bread for your next

breakfast or dinner. Remember to share w/ friends!

Bon Appetit!!

Bruno