03/21/13

National French Bread Day!

Pain de campagne (“country bread” in French), is typically a large round loaf (“miche”) made from either natural leavening or bakers yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.

For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.

Communal Oven

A centuries-old communal oven in France

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03/24/12

How to cook fish in parchment paper

For your Parchment Tilapia with Asparagus this week, we’re going to try what, for many of you, might be a brand-new technique…cooking with parchment paper.

This is such a simple process, heart-healthy, and creates a wonderfully delicate steamed fish…plus, it makes clean-up a breeze!

Check out this quick video clip by Chef Paul…I love this guy!