This time instead of putting the cheese in the dough, I dropped a handful on top with five minutes left in the baking cycle. Cheese in the dough melts into oils that enrich the flavor of the bread, but those oils also make the crumb heavier and more dense. With this method, I still get to appreciate the cheese, too! A medley of house-pickled jalapeños and red, orange, and yellow peppers dot the inside.
Category: Cucina Mia
Cola Syrup

Making my own cola syrup with alcohol, sugar, and pressure extraction
El Super in San Fernando
¡Aye caramba!

Twelve calzones and a car

The Impossible Nonna
I’ve been troubled by the horrors of industrial beef production for at least a decade, but I’ve never done anything about it—until NOW.
“The Impossible Nonna,” my newest alter ego, is going to recreate all of my Italian family recipes, using vegan Impossible™ Burger and other kinds of textured soy protein instead of lamb, pork, beef, or chicken.
No, I’m not committing to going vegan and/or ending all my consumption of meat. I just want to see if these great recipes can stand on their own without it. Impossible? We’ll see.
If you care to follow along, please do on Facebook or YouTube.
I’ll be starting the series with Impossible Rigatoni & Meatballs, tonight!
Walnut sour boule
Bob’s AP and WW flour, Tartine Country Bread process
Rum sour

For this rum sour, I took the leftover aromatics from yesterday’s stewed California prunes (cara cara orange peel, cinnamon stick, star anise, cardamom, and cloves) and soaked them in rum overnight. After straining through cheesecloth, I had my own homemade spiced rum.
Jalapeño and Pepperjack boule

I Speak Jive
