Saf-instant Yeast

Home bakers and professions chefs swear by Saf.
We have been doing a lot of baking this year, and Saf-instant is hands down our first choice. Saf-instant Yeast is one of the top selling yeasts in the world. It is absolutely reliable. It is fast-acting and long-lasting. This means it will continue to Read more…

Panzanella With Fresh Burrata

Breaking Bread
If you like to bake bread, are just learning, or are trying to master a particular technique, chances are you have found yourself with extra bread that goes stale. Fresh, homemade bread is one of life’s great pleasures. But, it doesn’t last very long. So, you either have to eat it all immediately (not a totally awful idea) or find different ways to use it. Throwing all of your hard work away is just not an option.

There are plenty of ways to use stale bread. You can make fantastic croutons for your salad. French Toast is always delicious—depending on the type of bread. Though, I have been known to make French Toast out of anything that will hold its shape after dunking. Also, never underestimate the power of good bread crumbs when making some meatballs.

Now that we are heading into the warmer months where the tomatoes get better and the idea of a big heavy dinner is unappealing, my mind starts to turn towards meals that are light, don’t require heat to prepare them and still have a lot of flavor. And, if they use up any ingredients like say, stale bread, then so much the better. Panzanella is one of those options.

Panzanella is a classic Italian bread salad that comes in many iterations. I recently found the recipe below and my family is excited about it. Good tomatoes are the key to this recipe. So look for the best ones you can find.

Panzanella With Fresh Burrata Recipe
Yields 4 servings
Adapted from Tuesday Night Mediterranean by Christopher Kimball Read more…

Eden Barley Malt Syrup

Organic, sprouted, whole-grain sweetness.
Sprouted USA organic malting barley is kiln roasted, water extracted, and then reduced to a thick, nutritious sweetener. This ancient process uses only the grain’s sprouting enzymes to create a delicious syrup. However you use it, Eden Barley Malt Read more…

Halibut

Did you know that Salmon is not the only fish that has a season?
Halibut season runs from mid-March thru early November and is just as anticipated by some people as the wild salmon season—or for those of us in the SF Bay Area, Dungeness crab season.

Halibut is more often than not sold as fillets but every once in a while you get lucky and can find steaks. Your best bet for cooking methods include: panfrying, braising, poaching, and adding to soups and stews. Grilling is not recommended unless you are using steaks because the fillets will fall apart.

There are three different species of Halibut (Family Pleuronectidae).

Atlantic Halibut
The Atlantic Halibut is the largest flatfish in the world. They have been known to reach up to fifteen feet in length. The largest catch ever recorded weighed almost 700 pounds! In the past, the Atlantic halibut population had been considered endangered due to over-fishing. Careful oversight and regulation have now changed that, though population levels are still below target numbers. Nonetheless, Atlantic halibut is considered a smart seafood choice because it is sustainably managed.

Pacific Halibut
Pacific halibut is not as large as it’s Atlantic cousin but it comes close, reaching lengths of eight feet and up to 500 pounds. Found most commonly in the north Pacific in the waters off the coast of Alaska, Pacific halibut is widely prized for its great tasting meat that stands up to strong ?? It is also a favorite of sport fishermen vacationing in Alaska. Due to careful management, Pacific halibut populations are healthy which makes it a frequent choice of restaurants and consumers alike.

California Halibut
The smallest species of halibut typically only weighing from 6 to 30 pounds although they can grow up to five feet long and weigh up to 72 pounds. Also known as California flounder, it’s mild flavor and large flakes make it a versatile choice for cooking. They are fished commercially year round but recreational fisherman can have their fun from May to November.

If you are planning to try some fresh halibut, here is a favorite recipe.

Thai-Style Halibut with Coconut-Curry Broth Recipe
Adapted from Ellie Krieger and The Food Network
Yields 4 servings Read more…