Flavour and Alchemy: On Bread Baking

Most people who know me understand the love I have for bread; kneading the dough, watching yeast come to life, and finally eating it, as-is or with a nice butter or soft cheese. Wheat supports a unique alchemy; the grain’s gluten structure and starches allow microbial life (yeasts) to grow, making bread and other products possible. Wheat has…

History, Sunlight and Olives in Nyons, France

As with many of the places I visited in France, Nyons had a specific feeling. I started my trip riding with friends along lavender scented roads through the foothills of the Drome region. Here, it seems like there is a small town at the crest of every hill, with vineyards spotting the valleys in between. We arrived in time for dinner…

Tasting Summer

I am happy to be back helping at Tree House Kitchen, getting ready for Chef Nancy Henley’s next season of cooking classes. We have been collaborating on recipes for teaching and general inspiration. The above plate is steamed Ontario pickerel with dill vinaigrette, marinated beet greens, roasted and raw radish, raw and fried Queen Anne’s…