Monthly Archive for May, 2006

What’s Cookin’?

Guess_whats_cookin

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

TunaFest 2006

Noooo… It wasn’t really a festival of Tuna.
It was the 50th Birthday  Party for Le
Bruno.

I want to thank everyone who helped with
making it a great event…Kristin-My co-planner.
The folks @ Remy’s  Jay, Rachel, Lisa & Phillip
Photographer du jour- The D.E.W.
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The Birthday Boy cutting his cake
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Tunafest11

Decadent Triple Chocolate Cake by the
Sugaree Baking Company
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Tunafest101_1

Tunafest1 Tunafest14 

Tunafest15

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Tunafest71_1

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Thanks for coming  out to party
on a “school night”, it was a  Blast!

Duane

Bread de Provence (Fougasse)

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).

Bread_de_provence1

    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.

Bread_de_provence2_1 

Et voila, the finished product! Enjoy this delicious bread

and remember… share w/ your best friends!!

A Votre Sante’,

Bruno