This looks good: Jamie Oliver's Tray-Baked Chicken

My boss made it over the weekend and said it was really good.

Funny, because when he started talking about it I knew exactly what it was because I'd seen it in Parade too.

 
Not sure if this is the same Dorie pear dessert, but it was good...and easy.

I was trying to mimic the "individual pears in puff pastry" image that you can see in the links below the link attached (which includes a path to Dorie's recipe)

I used Dorie's almond cream and poached pears on top of a puff pastry rectangle instead of a tart base like she used. Super easy and very tasty. And it reheats well.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=110211

 
What is House Bread?

Salads. Sigh. I wish I liked making them. I'll happily eat them in restaurants (had a great spinach one last week), but I can't stand making them, even now when it's pretty much reduced to just dumping things in bowls. Perhaps I should hand that task over to my husband.

 
I remember you mentioned this bread YEARS ago!

.... and I have the book, and made it a few times...

the book is a few thousand miles away, but once I go back to Oklahoma for good, I intend to revisit that bread, and other recipes from the book, it is a gem, I'm so glad I bought it

 
I bought this book because of your asking about it, years ago, it's the best investment I've ever

made, thank you!!!! That bread recipe alone is worth it. So many other amazing recipes in there too.

 
There are still copies of it floating around on the internet. I found one in a thrift store ...

...a few years ago and sent it to a friend.

It's fun to read. All those famous restaurants and their menues from the '60's. It's as much a historical piece as anything else.

Boccono Dolce is in there too.

Michael

 
Like you, I love to bake bread. The House Bread is the one I always come back to.

We had it last night with a big bowl of Curious1's Mixed Greens & Sausage Soup w/ Cornmeal Dumplings. Lightly toasted, it was superb.

I LOVE it lightly toasted, with just a thin schmear of good butter. So good.

Michael

 
You must log in or register to reply here.
Back
Top