There is Nothing New Under the sun

A friend of my husband one said ; there is nothing new under the sun. I haven’t forgotten that philosophy. When I began the good loaf I read countless books on bread baking. I took the stuff I loved about different formulas and compiled them to create my own spin. Bread has been around for over 6,000 years. I don’t think I can create something new with that kind of history. That’s is what you will find here in both cooking and baking. I would like to share recipes and baking formulas that have given my family, friends, and customers a pleasant experience.

Caesar salad

half of the enjoyment of this salad are the croutons. ..make your own from any stale bread you have .Cubed or tear it

melt on low heat;

50% olive

50% butter

2 fresh garlic cloves

1 TBS dried basil

1 TBS oregano

pepper

chili flake  (optional)

adjust the quantity according to the amount of croutons you have

bake at 350 degrees for 15-20 min until slightly darker that golden brown  

dressing;

2-3 cloves of garlic

1/2 can of anchovy’s

1 TBS dijon mustard

1 TBS Worcestershire sauce

1/2-1 whole lemon (depending on how juicy 

1 egg

1c olive oil (or more if you need more volume )

with the food processor running add the garlic, anchovies, dijon, Worcestershire , and lemon until pulverized. drop in the egg while the machine is still running slowly add the olive oil the dressing should be thick and creamy. if too thick drizzle in a little water.