Skip to main content

Lancaster, let's cook!

"With bread, all sorrows are less." --Miguel de Cervantes

Search This Blog

Recipes
Resources
Shopping links
Contact

Posts

Glory to Ukraine!

Posted by Paul Anater

Recipes Ukraine

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Tea at the Palace: cookbook review

Posted by Paul Anater

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Gingersnaps with a kick

Posted by Paul Anater

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Williams Sonoma's great new book, Baking for Every Season

Posted by Paul Anater

book review Recipes

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

I'm back in the saddle again

Posted by Paul Anater

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Geranium sorbet (believe it!) from Alsace

Posted by Paul Anater

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Greek fava has nothing to do with fava beans

Posted by Paul Anater

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

My father's favorite: lemon meringue pie

Posted by Paul Anater

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Hand-cut fettuccine with lamb ragù

Posted by Paul Anater

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Baking classes in March and April

Posted by Paul Anater

bread classes Recipes

+

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Popular Posts

Baking classes in March and April

Given the state of the world and as part of my efforts to lessen my impact on the spread of this virus, I'm suspending my cooking and baking classes until further notice. Photo by Scott Umstattd on Unsplash Of course, this is not a fun decision to make but in the big scheme of things, this is minor. In the meantime, please keep yourself and your loved ones safe and healthy. Get information about the pandemic from trusted and trustworthy sources like the CDC and your local state and city government. Thank you and I hope to see you on the other side of this. My favorite thing in life is to feed the people I love with food I made. There's something very primal about it and it touches a part of me nothing else comes close to touching. I think my second favorite thing in life is to teach other people how to do cook for and feed the people they love. Cooking at home fosters togetherness, it makes for better diets and nutrition, and it's a direct and definitive NO to a

Greek fava has nothing to do with fava beans

photo by me This is the waterfront of the delightful city of Chania. It's on the western edge of the truly enchanted island of Crete and I was fortunate to spend a week there last June. This time last year, Frank and I were putting the finishing touches on a month long trip to Austria and Greece. That planning and the trip itself feel like they happened a lifetime ago. If I think about it too much I get entirely too consumed with what feels like a loss. Wait a minute, it's not that it feels like a loss, it is indeed a loss. The world I once knew is gone and the world that will replace it has yet to make an appearance. I find that to be unsettling to say the least. Anyhow, the Chania water front is lined with family-owned restaurants and like just about everywhere in Greece, there's a maître d' positioned in front of each of those restaurants. Unlike just about everywhere else in Greece, these gentlemen aren't carnival barkers who won't take no for an ans

A simple sourdough recipe

Photo by Rebecca Matthews on Unsplash This is a simplified sourdough recipe I teach beginning sourdough bakers. When I say simplified that's a relative term. Though this isn't at all complicated it does take time. Since most of that time involves the dough sitting and you observing it I'm calling it a simplified recipe. If you're new to sourdough baking this is a good place to start and it doesn't require any specialized equipment (like bannetons). All you need are the ingredients, a bowl and a bread pan and you're off to the races. Another reason this is a good practice recipe is that it makes a single loaf instead of multiples. Making smaller batches at first saves you from being inundated with cast offs if it doesn't work at first. But this recipe does work if you follow it. My previous sourdough posts can get you started with an overview , a starter and a recipe that uses a bit of commercial yeast as a safety net. Give them a look. Here&#

Archive

2022 11

2020 23
- May 1
- April 1
- March 2
- February 3
- January 16

Show more Show less

Labels

book review
bread
classes
musings
Portugal
Recipes
travel
Ukraine

Lancaster, Let's Cook

Paul Anater: I am a chef instructor. Teaching other people to cook is my passion and my vocation.

Powered by Blogger