Search Results for: couronne
Cranberry Semolina Crown With Pine Nuts and Fennel
I served this semolina crown with cranberries, pine nuts, and fennel for Christmas dinner. It’s a variation on a favorite of mine, Semolina Bread With Fennel, Currants, and Pine Nuts. The crown shape and substitution of dried cranberries for the currants make it a little more festive for a holiday dinner. (OK, so I’m a little late posting this in time for Christmas. But it would be lovely for New Year’s dinner, too.)
With a cross-section similar to that of a baguette, a crown is a delight for crust lovers. To maximize crustiness, make sure you bake the loaf until it is good and dark. Any leftover bread can be sliced thinly and baked in a low oven until crisp for some toasts that are wonderful with your morning coffee or after dinner with a smear of goat cheese.
Super Peel, Super Giveaway
Last week I mentioned the Super Peel in my Gift Ideas post, and I’d like to tell you a bit more about it, as it’s one of my favorite tools.
If you bake bread or pizza you know that a peel is used to transfer a loaf or pizza onto a hot baking stone. A traditional wood or metal peel must usually be quite heavily dusted with flour or cornmeal to allow the dough to slide off the peel and onto the stone without sticking — and sometimes it still sticks, especially if the dough is quite wet. Parchment paper can help, but it’s expensive, disposable, and burns at high oven temperatures.
The Super Peel is a clever answer to those problems. Modeled after the cloth conveyor belts that professional bakeries use to get loaves in and out of large deck ovens, the Super Peel has its own pastry-cloth belt that gently and efficiently picks up a pizza, loaf, or any other delicate or sticky item from a flat surface and deposits it, unscathed, anywhere you like.