Tagged: ‘whole wheat flour’

Pancakes: The Favorite American Breakfast Food

Once relegated to weekends, pancakes are a popular breakfast comfort food, as well as a soul satisfying, healthy food rich in wholesome complex carbohydrates. Surprisingly, even made from scratch, they are fast and versatile.

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Blondie is Far More Than a Musical Rock Group

Most people have never heard of Murray Jaffe. But if you shop at stores that stock mainstream natural foods like Whole Foods, you are familiar with products from a company called Barbara’s. From the best instant mashed potatoes (yes, there is such a thing–I use them in bread machine recipes all the time) to dry cereals with no refined sugar, the man who conceived, created, and promoted the products is Murray Jaffe. The moniker Barbara is the name of his daughter.

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Country Gourmet’s Whole Wheat Pancakes

Country Gourmet is one of my local hometown restaurants and place to get really great homemade-like food. I was one of their first customers when they opened over 25 years ago. Some of the original staff is still there, which is always a good sign for a restaurant. So I was thrilled to see this recipe for whole wheat pancakes run in the newspaper, from all the way down in southern California. Good pancakes have a state wide following.

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The Thanksgiving Roll Basket

It is the very fresh, golden brown, tender dinner roll that dominates a fully provisioned traditional Thanksgiving table. My favorite holiday of the year, Thanksgiving is the only holiday devoted entirely to enjoying food. It is a time to share a meal with family and guests, as well as showcasing some of your culinary specialties.

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Waffles Take Center Stage

I think we are in a waffle renaissance. Not pancakes. Waffles. The food of the kids on the weekend. Waffle are just everywhere and they are begging to be reinvented anew.

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Oven-Fried Chicken for Chicken and Waffles

Mildred Pierce move over. Here is the alternative to all that messy stovetop frying.

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Bread Machine Dakota Bread

Café Latte in St. Paul, Minnesota, makes their Dakota Bread everyday from fresh milled flour. It was named for the baker’s home state of South Dakota.

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The Culinary Traveler: Moroccan Bread with Sesame and Aniseed and Morrocan Mint Tea

There are an entire world of rustic ethnic breads that are easily reproduced in your modern home kitchen. These are breads that were once only available regionally, tasted by the adventurous traveler. But no more. The invisible family boundries are down and the light is rushing in. What is old is now new. What was hidden by geography and religion, is now open to interpretation. Bakers are pushing the envelope. They want to master the techniques.

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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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The Culinary Traveler: The Forgotten Cereal of the Ancients: Quinoa

Quinoa translates to “mother” in Quechua, one of the main languages of native Andean peoples and Incan descendants. It was a staple highland grain of equal importance as maize, and considered a premium food source of strength and endurance for working in the thin mountain air.

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