by Nathan Richie | Jul 16, 2020 | Culinary History
Herbed Italian Focaccia Bread Ingredients 1 1/3 cup warm water (about 110°F) 2 teaspoons sugar or honey 1 package active-dry yeast 3 1/2 cups all-purpose flour 1/4 cup extra virgin olive oil, plus more for drizzling 2 teaspoons sea salt, plus extra for sprinkling 2...
by Nathan Richie | Jun 10, 2020 | Culinary History
Applewood Apple Crisp The fertile stretch of land between the Table Mountains east to Denver has been described as Colorado’s “apple belt.” Try this simple and delicious recipe inspired by the historic orchards of the Applewood neighborhood. Filling 4 cups apples,...
by Nathan Richie | May 21, 2020 | Culinary History
Vetebröd (Swedish Cardamom Bread) Ingredients: • 1 cup warm milk • 1/4 cup white sugar • 2 tsp or 1 packet active dry yeast • 4 cups all-purpose flour • 2 eggs • 1 TBS ground cardamom • 1/2 tsp salt • 1/4 cup butter, melted • 1 egg (for egg wash) • 1 teaspoon water •...
by Nathan Richie | Apr 18, 2020 | Culinary History
German-from-Russia Krautburgers Krautburgers (also called runza or bierock) are traditional hand-held savory meat pastries introduced to Colorado by the Volga Germans who immigrated from the Russian frontier at the turn of the 20th century. For the dough: · 2 Cups...
by Nathan Richie | Apr 15, 2020 | Culinary History
Cornish-ish Pasty with Ham, Onion & Potato The pasty is a traditional hand pie. The origins of the pasty have been traced at least as far back as medieval England. But, it was in the mining districts of Cornwall in western Britain that the pasty became a culinary...
by Nathan Richie | Apr 8, 2020 | Culinary History
Join us on FB or on YouTube. Austrian Salzstangerl are traditional breakfast or snack bread sticks from the eastern Austrian region of Burgenland on the Hungarian border. This recipe was given to me from my cousin Ingrid from Eisenstadt, Austria. I modified this to...
