Jump to Ingredients – Jump to Method – Jump to Printable Version – Jump to Video

In my opinion, this is the single best way to cook chicken breasts so that they will be juicy, tender, and succulent. It is fast and easy, and gives you a lot of freedom to dress the dish up in whatever way your imagination desires. With this chicken as the center piece, you cannot fail.

The main point of this post is the chicken. You can eat it straight, with no further flavourings or sauces, and it is incredibly delicious. However, when you cook chicken like this, you are left with fond (stuff cooked onto the bottom of the pan) and it is a crime to waste it, so I am also demonstrating a very simple reduction sauce that you can make to top the chicken. Keep in mind that there are infinite ways to alter the sauce. I will mention a few, but this really is just a basic recipe, meant to be about as simple as it gets. You can tweak it to your hearts content and develop so many versions of this dish, that you could make it almost every single day and never get tired of it. In the future I will certainly post many of my own variations, but no need to wait for me. This is what makes cooking fun. Play around with recipes! This is a great one to practice with.

This recipe is for two chicken breasts. It takes about 25 minutes to prepare.

Jump to Ingredients – Jump to Method – Jump to Printable Version

This is a recipe and method adapted from one of the recipes in Peter Reinhart’s The Bread Baker’s Apprentice.

Making good whole wheat bread is quite different than making white bread. Technically, you can follow a similar method as when making white bread if you want. You will end up with bread. But the texture will not be beautiful and the flavour will be flat. Whole wheat bread needs love. It also needs time. This recipe takes a minimum of 11 hours from start to finish.

Though it requires patience, you will find that it is worth it! I have never tasted such a delicious whole wheat bread in my life and doubt anything can top it. It is rich, dense, moist, and the flavour is so complex, yet not overbearing in any way. This is absolutely perfect bread for any application you would normally use whole wheat sandwich bread for and more.

You can also shape this dough in any way you want. So you can make rolls, baguettes, garlic knots, or whatever possible shape of bread you want! Eventually I will post more bread shaping articles for which you can use either my white bread dough or this dough, but you don’t really need to wait for me. Go ahead and experiment!

This recipe will yield one loaf of bread. Depending on how thickly you cut the slices you should get around 10 to 12 slices of bread from the loaf.

Jump to Ingredients – Jump to Method – Jump to Printable Version

If you are anything like me, you love chocolate. For chocolate lovers, one of the best staples to have is chocolate syrup! You can put it in or on just about anything to whip up a chocolatey treat. If you are anything like me, you also like to use as little mass produced, prepared foods as is sanely possible, and therefor, the idea of a store bought bottle of chocolate syrup doesn’t exactly excite you.

Well, I have great news! Chocolate syrup is ridiculously easy and quick to make. You can have the peace of mind of knowing exactly what is in your occasional sweet treat because you put it there yourself. While this does not turn it into a health food, it does provide you with an option other than mysterious factory produced chemical soup (especially one that usually included HFCS ew!), and also gives you more freedom to create the flavour and texture you like best!

This recipe yields approximately two cups of chocolate syrup.