Tagged: ‘buckwheat’

My Favorite Buckwheat Crêpes

I adapted my first buckwheat crêpes from this old Chez Panisse recipe that uses beer for the liquid; they are delightfully light-flavored despite the addition of the often intensely musky buckwheat. This recipe, good for sweet or savory versions, utilizes lots of eggs and flavorful flat beer in the batter.

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The Rice Cooker: SooFoo® Whole Grain Mix

Some times during editing a book, our favorite recipes get cut by the ol’ editor. We live with the decision for the betterment of the book, but often not happily. One such cut was the grain mixture SooFoo®, a grain mixture we adore.

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The Legend, The Lore, and How to Make the Ultimate Buckwheat Crêpe

Ti Couz (“the old house” in Gaelic) is a popular San Francisco crêperie bretonne conceived, owned, and run by my friend Sylvie Le Mer, who was born and raised in Quimper in Lower Brittany, France. Once a staple in the diet of both the rich and the poor, savory buckwheat crêpes, known as krampouz, are traditional in this area of France.

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Growing Food Grains in Your Home Garden — Yes You Can

If you love to bake bread and are a gardener, chances are you’ve wondered about growing a small patch of your own grains. An increasing number of avid home gardeners are growing, reaping (cutting stalks and binding into sheaves), threshing (shaking the grain from heads), winnowing (separating the grain from chaff and straw bits), and grinding their own grains from a small backyard patch.

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Bernard Clayton, Breadmaker, 1916-2011

In each genre of cooking, there are the celebrities, the ones who are well known by being on TV, and then there are the insider pros, the ones who the food world recognize but often are not more widely known. If you are a serious home bread baker, you know Bernard Clayton’s recipes.

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