— lab@56


Asparagus Cheddar Focaccia

I’ve been trying to perfect my bread baking skills for a few months. I still am not satisfied with sandwich breads, but I think I finally am able to say that I got the basics covered now. For me, baking with the yeast was really intimidating. I’ve done breads on and off, and they were great as they were “home-made” but an attractive magic word of “home-made” did not make me feel any better than how they came out. Mad Scientist’s been honest with the outcome and kindly called some of my previous creations “Rocks.” He was right. I think I never was eager enough to get good at it.

But let me show you the reason why I wanted to perfect my bread baking. (below)


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Popover with Poached Egg, Roasted Tomatoes & Gorgonzola

Variations on what you can do with this topping is in the recipe below. You can also serve without breads.

My journey with popovers started when I visited Mad Scientist who was in Massachusetts for work couple of days after our wedding. He took me to this little coffee shop right on the water called Pie in the Sky and forced me to try their popovers. Well, that was it – their popovers were outrageous. Fresh out of the oven and still warm, hint of sweetness yet crunchy outer layer, I was in heaven.

Popovers from lab@56

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caramelized onion & prosciutto gluten free pizza

Try the topping with a slice of bread or pita and toast it for a couple of minutes. Good snack or appetizer if you’re looking for small portion food. Alternatively, you can even use a sheet of pie crust.

I admit that I’m not much of a pizza person. I grew up with “enough” of them, but never was my favorite. What it comes down to is the pizza sauce I’m not good with and it’s not the pizza itself. I’m just picky. I’m also the type of person that would drive 10-15 miles to get a slice from a place I know of just because they have a fantastic Cesar Salad Pizza. Their crust is thin, crunchy, and the dressing is out of this world. I get this insane craving of having a good slice once in a while but I don’t have the luxury to take that drive as much as I used to.

So when I’ve had the pizza stuck on my mind most of the day, I was in on a good fight for making it gluten-free. I usually go for the Gluten-Free Girl’s Pizza crust (with some adjustments). Minor problem… I haven’t replaced all flours that I lost. When I googled “gluten free pizza crust recipe” for the sake of searching, there are about 1, 180,000 search results returned. Yes, over 1 million results. Ah, ok, I have time. (rolling eyes)

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