I guess I completely missed the existence of these for the past 25+ years. My foodie son asked me about making onigirazu, and I had no idea what they were. I had to look them up. Lo and behold, they actually come from a Japanese manga, Cooking Papa, whose lead character invents them. For tons…
Archives for January 2022
Bar-crust Cookies
Sometime back I had made these bars, which were super-good. The crust, too, was particularly good, and when making them, I had thought about just using the crust as a basis for cookies. And that’s what these are. The crust is pretty much the same as for the bars, with 0.25 cups additional butter—two sticks…
Prosciutto Bread with Provolone
UPDATE: I just made a couple more loaves of this, substituting hard salami for the capicola and steak bacon for the prosciutto. I did keep the original pepperoni. These meats make for a much better and more reasonably-priced product. Maybe you can call it salami and provolone bread. If you can’t find steak bacon at…