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Category Archives: Pork

Oven-roasted Pulled Pork and Summer Peach Pizza

Posted on August 26, 2010 by amydeline

Recently, I was having a conversation with someone who was tossing around the idea of opening a pizza shop in a city whose pizza market is predominated by chain restaurants. I suggested that as a way of setting himself apart, he should focus on using very fresh ingredients; local, seasonal, and organic when possible. In addition to offering a really good traditional pizza with traditional toppings, he could offer a special of the month, something a bit different, which features the most seasonal produce. As an example, I threw out peaches. Well, that got an odd look. So, I continued, Maybe with a BBQ type of sauce and pork or something. The odd look remained.

Over the next couple days, I mentioned this peach and pork pizza idea to a handful of other people, all of whom had the same confused reaction. Maybe I should have let it go, but for some reason, I couldn’t get this pizza off my mind. I mean, people put ham and pineapple on pizza. So why not pork and peaches?

I let the idea simmer in my brain for a while. The pork should be slow-cooked and tender, like pulled pork. The peaches would need to be roasted to make them extra sweet and tender. The sauce should full of tomato flavor, but with a definite sweet bbq accent. The cheese should be melty and mild. The more I thought it through, the more convinced I became that it would work.

So, I picked up a big pork shoulder and got cooking. Pulled pork is something which works best when cooked low and slow. There are several ways to do it, all of which can be successful. My preferred method is to oven-roast the pork, since I can use that method year round and I find that it produces a less mushy result than with a slow-cooker. You can decrease the cooking time by increasing the heat, but low and slow is your best bet for a tender roast, which will pull apart with ease. My recipe is sort of in middle as far as heat and time goes, but if you have more time on your hands, lower the heat and give it a bit more time.

For the sauce, I made a Honey Garlic BBQ sauce. I cooked the sauce along with the pork to pick up some of the pork flavor and allow the flavors to blend and concentrate. This also allows the onion and roasted garlic to slow cook for an even sweeter flavor. For a leaner end-result, you can cook the sauce separate from the roast.

Pulled Pork and Summer Peach Pizza

Ingredients

For the Roasted Garlic-Honey BBQ Sauce:

  • 1 15 oz. can Tomato Sauce
  • 1/4 cup Tomato Paste
  • 1/3 cup Apple Cider Vinegar
  • 2 Tbsp Mustard
  • 1/4 cup Worchestire
  • 1/4 cup Honey
  • 1 tsp Cayenne
  • 1/2 tsp Salt
  • 1 head Roasted Garlic, cloves removed from the skin*
  • 1 Small Onion, chopped

For the Roast:

  • 1 5-7 pound Pork Shoulder
  • Paprika
  • Brown Sugar
  • Salt
  • Cayenne Pepper

For the Peaches:

  • 2 Peaches, thinly sliced
  • 1/2 Tbsp Brown Sugar

For the Pizza:

  • 2 12″ Prepared Pizza Crusts
  • 2-3 cups Mozzarella Cheese
  • 1/3 cup Chives, finely chopped

*Click here for my guide to roasting garlic.

Directions

To prepare the roast, trim the excess fat from the exterior. Rub the roast all over with paprika, brown sugar, salt, and cayenne. Refrigerate for at least an hour.

Preheat oven to 325 degrees. In a heavy dutch oven pan with a tight fitting lid or in a baking dish that is just big enough to hold the roast, combine all sauce ingredients. Place the roast on top of the sauce and cover. If using a baking dish, tightly seal the pan with foil. Place it in the oven and cook for about 5 hours. No need to check, stir, or baste. Just pop it in a let it do its thing. You’ll know it’s done when the meat starts to pull away from the bone and the internal temperature, as measured with an instant-read thermometer, has reached at  least 170 degrees. You can also test the meat by scraping a fork into a piece of the roast. It should easily shred from the roast.

For the peaches, place the thin slices in a small baking dish and toss with the brown sugar. You can omit the sugar, if desired, but the small amount of sugar gives the peaches a very light, sweet glaze. Place the baking dish in the oven during the last 30 minutes of the roast’s cooking time.

When the roast is cooked, remove from the oven. Carefully lift the roast from the pan and place it on a rack or in a colander to cool for about 15 minutes.

While the roast is cooling, pour the sauce through a strainer to remove the chunks of onion, garlic, and any pork pieces. Allow the sauce to settle. Then, pour off any excess fat, which will rise to the top or use a spoon to remove the fat. Taste the sauce and adjust the flavor with more salt, cayenne, or honey, as desired.

When the pork is cool enough to handle, but still warm, use a fork to begin pulling the meat. If you scrape the fork against the meat, it should start pulling apart easily. Discard any fatty chunks. I like to go back over the meat with my fingers after pulling it, to make sure there are no slimy, fatty bits remaining.

Pour the sauce over the meat and toss to combine.

For the pizza, preheat oven to 425 degrees. Scatter the sauced pork in an even layer over the crust. Place several slices of peach on top of the pork. Sprinkle with a good layer of mozzarella cheese. Garnish with the chopped chives. Bake for about 12 minutes until everything is hot, the cheese is melty and the edges of the crust are golden.

Makes 2 12-inch Pizzas (plus leftover pulled pork for sandwiches!)

This pizza was really good. Even my skeptical husband was pleased!

10 Comments

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Schnitzel and Spaetzle, Oh My!

Posted on August 23, 2010 by amydeline

We’re home. Time to get cooking!

In my last blog entry, I posted a picture of the Cheese Spaetzle which my husband and I enjoyed during one of our delicious Chicago lunches. This led one of my friends to wonder exactly what spaetzle is. Spaetzle, or Spätzle, is a type of egg noodle often found in German cuisine.

I ♥ spaetzle.

I ♥ German cuisine.

So, inspired by my friend’s question and in order to show you what spaetzle is, I decided I’d cook it for the first time. Though I’ve eaten in many times in German restaurants, I’ve never actually made it myself. I wasn’t even quite sure how it was made. Since I was pretty clueless about the spaetzle-making process, I decided to search for a recipe. I landed upon a Tyler Florence recipe, which appealed to me for its simplicity and for the fact that it didn’t call for any special spaetzle-making equipment. If you’ve got a colander or spoon with large holes, you’re ready to make spaetzle.

Large-holed colander sitting atop boiling water

I picked a colander which rested nicely on one of my saucepans. I filled the pan with water just high enough that it didn’t reach the bottom of the colander. This way, I was able to scoop a bit of the spaetzle batter into the colander and use a spatula to push it through into the boiling water. This worked beautifully. The batter dropped through the colander holes into the boiling water below and formed perfect little noodles. Just be sure to get right to work at pushing the batter through before it begins to cook on the bottom of the colander (which is exactly what happened to me while I paused to catch a picture). Tyler Florence’s recipe, found here, worked out perfectly. Excellent flavor and texture. Very easy to make! A definite winner in my book.

Spaetzle Cooking in Butter

Once I’d settled on making the spaetzle, it didn’t take me long to decide on making schnitzel; Jaegerschnitzel, to be exact. Schnitzel is simply meat, typically veal or pork, coated in breadcrumbs and fried. Jaeger translates to Hunter, which refers to the type of brown mushroom sauce which is served over the schnitzel.  Pork Jaegerschnitzel is, without question, one of my favorite German dishes and it makes a perfect accompaniment to the spaetzle.

As far as my Jaegerschnitzel recipe goes, I can’t speak to its German authenticity. Some references refer to Jaeger Sauce as a creamy mushroom sauce. I did not use any type of cream in my recipe. Feel free to add a bit of heavy cream, sour cream, or creme fraiche if it strikes your fancy. I was led by my Jaeger taste buds and authentic or not, my taste buds were quite pleased. Quite pleased indeed.

Jaegerschnitzel

Ingredients

  • 4 Boneless Pork Chops, about a pound total
  • 1/2 pound Bacon, chopped
  • 2 cups Mushrooms, quartered
  • 2 Tbsp Olive Oil, plus more if necessary
  • 1/2 cup Flour, for dredging
  • 2 Eggs, lightly beaten
  • 1 cup Bread Crumbs, plus more if necessary
  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 3 cups Beef Stock or Beef Broth
  • Salt and Pepper

To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop. You should end up with 8 thin-cut pork chops. Place the pork chops in a ziploc and pound, with a mallet or heavy flat-bottomed pan, to flatten to about 1/4 inch thick. Season each piece with a bit of salt. Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside.

In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside.

Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside.

Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat/oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside.

**If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps.

Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two. Then, gradually begin whisking in the beef stock. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper, to taste.

Add the cooked pork cutlets, mushrooms, bacon, and any juices to the sauce. Gently move the pan to coat the pork in the sauce. Cook for a minute or two to reheat all components. Taste and adjust seasonings if necessary.

Serve with warm butter-sautéed spaetzle.

6 Comments

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White Garlic Lasagna

Posted on August 4, 2010 by amydeline

For as much as I love food and all things food-related, there are whole worlds of food content that I’m entirely clueless about. Take, for example, the presence of a food blogging community. Prior to beginning my own blog, I had no idea that such a community of like-minded individuals existed. I emphasize the word, community, because it truly describes the support and camaraderie which exists amongst this group of food-lovin’, food-writing, food-photo-taking people.

And it’s through this group of food-focused people, that a whole other world of food knowledge has been opened for me. I’m talking about the world of food holidays; national days of observance devoted to food. Take, for example, September 26, which is National Corned Beef Hash Day or October 8 which is National Fluffernutter Day. And you can bet your bippy I’ll be celebrating National Bagels and Lox Day when February 9 rolls around. I found out, only after reading another food blogger’s blog, that yesterday was National Watermelon Day. I did an inner dance of joy for the accidental appropriateness of yesterday’s Watermelon Roll post. Then I started probing around for more information about food holidays, cause I’m all over the idea of celebrating food. And I found this link, with a comprehensive list of food holidays.

Turns out that today is Nationa Lasagna Day. How in the world is a girl supposed to let a special day like this go by without a little celebration? So, tonight I’m making a lasagna inspired by my favorite kind of pizza in the whole world; white garlic. My husband and I clash heads on this topic almost every time we order pizza. He asks what kind of pizza I want. I say White Garlic. He says Bleh. Occasionally he’ll agree to a garlic pizza, as long as we add some crumbled sausage on top. But I could eat white garlic pizza every time and never miss the tomato sauce.

You won’t miss the tomato sauce in this lasagna either. For the sauce, I made a basic white sauce, with the addition of minced garlic and a bit of asiago cheese. I could eat bowls full of this garlicky sauce as if it were soup. It would be seriously fantastic over pasta. Then, I threw a bit more garlic in the spinach mixture so the lasagna is absolutely oozing with garlic. For my hubby, I added some spicy Italian sausage to the lasagna, but it would totally work without it. I truly love how this lasagna came out. It’s like having a slice of garlic pizza, between noodles of lasagna.

Happy National Lasagna Day!

White Garlic Lasagna

Ingredients

  • 3 Hot Italian Sausages
  • 1 Tbsp Olive Oil
  • 1 box No-Boil Lasagna Noodles
  • 1 1/2 cup Mozzarella Cheese, shredded*
  • 1/2 cup Fontina Cheese, shredded

    • For the Spinach Mixture

    • 1 16 oz package Frozen Chopped Spinach, defrosted and squeezed dry
    • 1 15 oz container Ricotta Cheese”
    • 2 tsp Garlic, minced
    • 1/4 tsp Salt
    • 1 egg, lightly beaten

    For the Garlic Sauce

    • 3 Tbsp Butter
    • 1 Tbsp Garlic, minced
    • 3 Tbsp Flour
    • 2 cups Milk”
    • 1/2 cup Asiago Cheese, shredded
    • 1/2 tsp Salt
    • 1/8 tsp Cayenne
    • Pinch of Nutmeg

    *Reduced fat cheeses and milk would work fine with this recipe.

    Directions

    Preheat oven to 375 degrees. Spray a 13×9 baking dish with cooking spray. Heat 1 Tablespoon olive oil in a skillet. Remove the sausage meat from the casings. Add the sausage meat to the hot skillet and cook until fully-cooked, using a spoon to break it into small pieces. Set the cooked sausage aside.

    Combine the spinach with the ricotta cheese, minced garlic, and salt. Stir in the lightly beaten egg. The egg will help to bind the spinach-ricotta mixture.

    In a saucepan, melt the butter over medium heat. Add the 1 Tablespoon minced garlic to the butter. Cook for about two minutes. Add the flour to the mixture and stir. Cook for about 3 minutes, stirring frequently. Gradually whisk in the milk until smooth. Bring to a simmer and continue cooking for 4-5 minutes, until the milk begins to thicken. Turn down the heat. Add the asiago cheese, salt, cayenne, and nutmeg. Stir to combine.

    Spread a very thin layer of the sauce into the prepared baking dish. Lay 3 no-boil lasagna noodles over the sauce. Spread half of the spinach mixture on top of the noodles. Sprinkle with half of the sausage. Drizzle with about a third of the sauce. Lay 3 more lasagna noodles on top. Spread the other half of spinach mixture. Sprinkle the other half of sausage. Drizzle another third of the sauce. Lay 3 more lasagna noodles on top. Drizzle with the remaining third of sauce. Sprinkle with the mozzarella and fontina cheeses. Cover the baking dish with foil. Bake in the oven for about 45 minutes. Remove the foil. Bake for 10-15 more minutes, until the top begins to brown. Remove from the oven and wait 5 minutes before cutting.

    White Garlic Lasagna

    9 Comments

    Posted in Cheese, Food, Main Course, Pork, Recipes, Sauces and tagged , , , , , , , , . Bookmark the permalink.

    Quiche Lorraine

    Posted on June 1, 2010 by amydeline

    I’ve got a fridge full of leftover cheese that I don’t want to waste, including a large tub of shredded gruyere.  One of my favorite ways to use gruyere is in Quiche Lorraine. Doesn’t get much better than gruyere and bacon in a pie crust! I like to add sauteed onions, but if you’re not an onion fan, leave them out. Quiche makes a delicious breakfast, lunch, or dinner meal! It reheats nicely in the oven, making it a convenient dish to prepare ahead of time.

    Today’s schedule does not include time for making a pie crust, so I’ll be using a frozen pastry shell. But, if you’re feeling sassy, go ahead and whip up your own buttery pie crust for this recipe!

    Quiche Lorraine

    Quiche Lorraine

    Ingredients

    • 1 pie crust, homemade or frozen
    • 1 tablespoon butter
    • 8 oz. bacon, chopped
    • 1 medium onion, chopped
    • 3/4 cup gruyere cheese, shredded
    • 5 eggs
    • 1 cup half and half
    • 2 tablespoons chives, chopped
    • Salt and pepper
    • Pinch of ground nutmeg

    Directions

    Preheat oven to 375 degrees. If using a frozen pie crust, allow it to thaw in the fridge for 20-30 minutes before using. Line pie crust with a piece of foil.  Fill with dry beans.  Bake in oven for 15 minutes.  Remove foil and beans.  Return to oven for another 5 minutes. (You can save the dried beans to reuse as pie weights.)

    In a saute pan, melt 1 tablespoon butter.  Saute the chopped bacon over medium heat until it is cooked, about 10 minutes. Using a slotted spoon, remove bacon from the pan and place it over a double layer of paper towels to remove the excess grease. Sprinkle the bacon into the pie shell. Add onions to the bacon grease remaining in the pan.  Cook onions for about 5 minutes until they are soft and slightly caramelized. Drain over a paper towel. Sprinkle the onions over the bacon.  Distribute the gruyere evenly over the bacon and onions.

    In a bowl, whisk together the eggs, half and half, and seasonings.  Pour over the bacon, onions, and cheese, being careful not to overfill.

    Place the pie shell on a baking sheet. Bake on the bottom rack for 35-45 minutes, until the filling has set in the middle. (You’ll know because it won’t wiggle anymore.)

    Allow it to cool slightly before serving.  Serve with a side of spring greens and balsamic vinaigrette.

    Quiche will keep well in the fridge for a couple days.  You can reheat it in a 200 degree oven until warm.

    5 Comments

    Posted in Appetizers, Breakfast, Cheese, Eggs, Food, Main Course, Pork, Recipes and tagged , , , , , , , . Bookmark the permalink.

    German Soft-Pretzel Sandwiches

    Posted on May 27, 2010 by amydeline

    My best friends from college joke about how they’d vocalize a craving and within moments, I’d have found everything necessary and be halfway done making it. To be honest, I can’t actually think of one example of doing this. But, it sounds like something I’d do. Nowadays, my husband holds the magic lamp which makes all of his food cravings appear. Most of the time he just waits to see what I put in front of him. But every so often, he gets a hankering for something and I do what I can to bring it to fruition.

    Such was the case last night, as my husband was scrolling through his iPhone and ran across a New York Times article entitled, Making Soft Pretzels the Old-Fashioned Way. You see, my husband has got a tiny, little obsession with pretzels; doughy, salty Bavarian pretzels. It all began just after our college graduation. We lived in Garmisch-Partenkirchen, Germany for the summer and worked at an American-owned hotel.  I was a waitress and bartender in the hotel’s main restaurant.  My husband worked in housekeeping. We spent most of our evenings at German beer festivals drinking huge glasses of Bavarian Hefeweissen and eating pretzels. On days off, we’d huff and puff our way up the Kramer Mountain (with little old German ladies swiftly biking past us) to our favorite biergarten, informally known as the Halfway House, perched halfway up the mountain, overlooking all of Garmisch.  A couple of beers and a pretzel later and we’d hike back down. What a summer! It’s really no wonder that a pretzel obsession developed.

    Here in the states, good German beer is readily available. There is a wide selection of imported Hefeweissen, Dunkel Bock and Pilsners right at my local grocery store. But, pretzels are a different story. Good Bavarian-style soft pretzels are not as easy to find. Over the years, my husband has been on an endless search for good pretzels.  He buys a pretzel whenever he has the opportunity, whether it be at a baseball game, the mall, or from a street vendor. So far, the closest we’ve found to an authentic Bavarian pretzel is at the Hofbrauhaus in Las Vegas. Without fail, the very best part of every Vegas trip is our evening at the Hofbrauhaus, singing along with the live German music while consuming as much German beer, pretzels, and food as we can before taking turns rolling each other back to the hotel.

    But, Vegas is far away and there are no Germany trips in our near future. And so, this morning, while my husband was busy at work, I decided to try my hand at pretzel making. I poked around online for a bit looking for an authentic soft pretzel recipe. Turns out that the key to making really good soft pretzels is dipping the dough into a lye bath just prior to baking.  Lye is a highly caustic substance, the use of which necessitates safety measures, such as gloves and masks, to prevent chemical burns. Lye is used in the curing processes of numerous foods.  It is also used in drain cleaners and soap. I’m all for adventurous cooking, but something about using a product in my food, which can be found next to the Drano, just sits funny with me.  Not to mention that I’m not wild about using something which can cause chemical burns, in proximity of my ever-present children. Either way, it doesn’t appear that lye is commonly available anymore.  One online pretzel recipe linked to Amazon.com as a source for food-grade lye, but the lye I found on there was listed in the Automotive section.  Yeah, that’s not really going to work for me. So, I did a little more searching around and found a number of recipes which use a baking soda bath, prior to baking, to achieve that pretzelrific exterior browning, including a recipe from Alton Brown.  Alton Brown knows his stuff! I trust his expertise completely. That, and 234 positive reviews of the recipe convinced me that it was worth a try. I followed his recipe exactly, only substituting coarse-ground sea salt for the pretzel salt. I made a few pretzels and several rolls to use for sandwiches.

    Waiting for the dough to rise

    Expert pretzel roller

    Egg wash

    Basket o' pretzels

    Pretzel Roll with Smoked Gouda, Black Forest Ham, Thinly Sliced Pear, and German Mustard

    Pretzel sandwiches would be outstanding with any number of fillings.  I chose to use Black Forest Ham, Smoked Gouda, thinly sliced pear, and German-style mustard. My husband is in for a real treat when he gets home for lunch!

    Enjoy with your favorite German brew.

    Prost!

    Prost!!

    3 Comments

    Posted in Breads, Cheese, Food, Fruit, Main Course, Pork, Recipes, Sandwiches, Things I Love and tagged , , , , , , , , , , , . Bookmark the permalink.

    Ragout of Sausage, Cannellini Beans and Rapini with Homemade French Bread

    Posted on May 19, 2010 by amydeline

    Ever feel like life sort of gets away from you?  You’ve got it all under control and then all of sudden everything around you is in complete disarray? The sheets all need to be changed, there’s something sticky on the kitchen floor, a pile of overdue thank you notes are waiting to be written, and tumbleweeds of dog hair are rollin’, rollin’ rollin’ across the living room floor. You know what I’m talking about? Makes my heart pound just thinking about it.  I’m having one of those days right now.  It’s been coming for a while.  So, today I’ve decided to slow down a bit and catch up with life, get my physical and mental space back in order so I can breathe easily again.

    On days like this, it’s nice to have leftovers in the freezer to reheat for dinner. But, in the absence of leftovers, I have a wonderful, simple and delicious recipe to share with you. I was flipping through the channels one day, when I caught the sound of Jacques Pepin’s irresistible French accent. I paused to listen for a bit as he put together his Ragout of Broccolini, Beans and Sausage. It looked so delicious that I immediately ran a search online and found the recipe. There’s even a video at the link, where you can watch Jacques Pepin prepare the recipe along with some other yummy stuff. (Go to about 14:00 on the video for the ragout.) I’ve made this recipe a few times now and it never disappoints. It’s nearly impossible to mess up, so don’t stress too much about the measurements.  A little extra sausage or an extra can of beans is all good.  This ragout is a bit spicy, so if you’re making it for kids or you don’t prefer spicy foods, go ahead and use a mild sausage!

    Ragout of Sausage, Cannellini Beans and Rapini

    A ragout is basically a main-dish stew; pure and simple comfort food. Jacques Pepin’s recipe calls for broccolini, which is a cross between broccoli and Chinese kale. Broccolini is almost always available in my supermarket.  But, as fate would have it, there was no broccolini available this morning, which left me faced with a substitution issue. There are actually quite a few options, which I think would make suitable substitutions for the broccolini in this dish.  Broccoli, spinach, kale, or escarole would all be delicious.  I chose to use rapini, also known as broccoli raab.  It has a flavor similar to a bitter broccoli, though it’s actually most closely related to the turnip. It’s absolutely bursting with flavor and nutritional value. Blanching rapini in boiling water for just two minutes before adding to the ragout can help reduce some of its bitterness.

    Serve this dish with a loaf of hot, crusty bread!

    Speaking of hot, crusty bread…

    I had the itch to try something new today (in between changing sheets and chasing dog hair tumbleweeds), so I searched around for a recipe for French bread. I’m a total novice when it comes to making bread. So, I bought a French baguette, just in case. When I got home, I threw on my beret (ok, not really) and went about mixing the dough. It seemed way too runny at first.  I was tempted to veer from the recipe and add more of the flour/salt mixture. But, I figured I’d stay the course and see what happened. I didn’t actually believe it would rise. I covered it with a towel anyway and went about my chores. Lo and behold, three hours later, there was a fluffy dough waiting for me.

    Dough after 1st rising

    As directed, I added the remaining flour/salt mixture and began kneading the dough.  It was much stickier than I’d anticipated.  My three year old asked me why I was so angry at “that thing”.

    Dough after kneading

    Flour Fingers

    Again, I found myself doubting whether this was really going to work.  I covered the dough and waited again.

    Dough after 2nd rising

    After an hour had passed, I formed my sticky dough into long loaves, waited the specified 20 minutes, and popped them in the oven.

    Bread baking, over a bowl of water

    I held my breath for 25 minutes.  Then, opened the oven, inhaled the aroma of freshly baked French bread, and retrieved my hot, delicious prize. Perfectly crusty on the outside. Soft and doughy on the inside.

    Fresh baked bread

    Bon Appetit!

    4 Comments

    Posted in Baking, Breads, Cooking with Kids, Food, Main Course, Pork, Recipes, Vegetable and tagged , , , , , , , . Bookmark the permalink.
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