I can eat bagels in the morning, afternoon and evening. Just spread a thick layer of cold cream cheese on a freshly baked bagel topped with poppy or sesame seeds and you have a delicious, warm, chewy meal, fit for a king. Bagels look complicated and I think that’s because people are afraid of the boiling process. They have a hard enough time thinking about baking yeast breads already and now, they have to boil and bake them too. But, in fact they are very easy to make….
Yahooo!!!! BBQ season has finally come to Vancouver. We planted flowers set up the new BBQ and placed the patio furniture out. Now it’s time to get down to some serious barbecuing. I’m so excited to show you my favorite Hamburger Bun recipe. These have to be the most flavorful Hamburger buns in the world. Well, OK I haven’t tasted all the Hamburger buns in the world, but I bet you these would be at least in the top 5….
Triple Onion and Bacon Buns Mmmm… so good! I’m no cry baby, but sometimes when I slice onions my eyes start to sting and tear up uncontrollably. I have to put down my knife and walk away for a while. I have heard that if you peel the onions then place them in the refrigerator it will help to minimize the release of gas. A very sharp knife can help too. But when you love onions like I do, well, you just have to live with a little discomfort.
These Semolina Panini buns are the type of buns you would find in many bakeries in Southern Italy. Semolina is one of my favorite ingredients to add when making bread. I really enjoy the unique flavor that it brings. Semolina is a grainy, hard durum wheat that has not yet been ground into flour. So, it has a granular look to it; frequently used to make pasta when ground. The flavor is really good and creates a wonderful texture to these buns and a crunch when you bite into them.