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【2020年福袋特集】イオンのパン屋『カンテボーレ』の福袋（1000円税抜）の中身を見て…1つ言いたいことがある ロケットニュース24
This recipe is an absolute must-try. It is the perfect accompaniment to a traditional main dish, such as spaghetti Bolognese, or nontraditional, such as braised pork chops.
Whichever route you choose, this stuffed bread is sure to be a crowd pleaser.
The soft, buttery inside with the crunchy, cheesy outside is a well-balanced combination. The garlicky pesto adds an extra layer of flavor, while the crushed red pepper brings the right amount of heat.
This recipe requires a bit of prep time, but it is super simple and easy to follow. Marina sauce can be a substitute for the pesto, if you prefer red sauce, and the mozzarella can always be replaced with something heavier like a smoked Gouda. The beauty of this recipe is that it can satisfy any taste buds!
Stuffed Pesto Bread
Ingredients
1 sourdough boule
1 stick of unsalted butter
2 cups shredded mozzarella
4 tbsp pesto
2 tbsp minced garlic
1/2 tsp crushed red pepper
1/4 tsp sea salt
1/8 tsp ground black pepper
Extra virgin olive oil
Directions
Preheat oven to 350 degrees.
Cut boule into a grid pattern, with incisions deep enough to stuff with cheese.
In a saucepan on medium low heat, add butter and garlic and stir until butter is melted.
Reduce heat. Add pesto, red pepper, sea salt, and black pepper. Stir until all ingredients are well incorporated into butter.
Pour mixture evenly over boule, allowing it to seep into the bread. Stuff the incisions evenly with mozzarella cheese. Top with olive oil drizzle.
Bake for 20-25 minutes, or until top is crunchy and brown. Serve immediately.
新あまおうパンケーキ ￥2,800（税・サービス料別）
ホテルニューオータニを代表するスイーツの一つとして人気の「パンケーキ」が、旬の"あまおう"を使用した「新あまおうパンケーキ」としてお目見えしている。
高級小麦粉と卵、イタリア産リコッタをベースに、スーパーフードの「カスカラパウダー」を入れたもっちりとした生地、あわ・きび・アマランサスを配合したホテルオリジナル雑穀「ホワイトシリアル」の香ばしい生地の２種類を、低温で約6分間じっくりと、約5cmの厚さになるまでふわふわに焼きあげた。
トッピングには、「博多あまおう（R）」に加え、元祖くず餅「船橋屋」の「くず餅乳酸菌（R）」入りゼリーや羊羹ジュレ、豆乳カスタード、 豆乳ホワイトガナッシュ、 和三盆を加えたアーモンドミルククリームなど、 あまおうと相性が良い和素材をチョイス。驚くほどになめらかで、口の中でとろけるパンケーキは魅惑の味わいだ。
なお、360度の絶景とともに、ステージキッチンから出来立ての料理が楽しめるビュッフェレストラン「ビューアンドダイニングザスカイ（VIEW & DINING THE SKY）」のデザートコーナーでも、ホテルニューオータニ特製のパンケーキをビュッフェサイズで用意している。
新あまおうパンケーキ
販売期間／～2020年3月31日（火）
・販売期間が変更になる可能性あり
販売場所／コーヒーショップ「SATSUKI」 東京都千代田区紀尾井町4-1 ホテルニューオータニ ザ・メイン ロビィ階
販売時間／11:00～17:00
予約・問い合わせ先／03-5275-3177（SATSUKI直通）
https://www.newotani.co.jp/tokyo/restaurant/satsuki/cake-strawberry/
Text: Aya Hasegawa
Benjamina Ebuehi grew up in a Nigerian family in London, and her interest in cooking began when her mother bought her a child’s baking book.
As she continued to learn and work her way through other cookbooks, she says it was always the chapters on cakes that interested her the most. She began to create her own cake recipes, gravitating toward “putting flavors at the forefront without overshadowing them with excessive decoration.”
Her passion for baking led to an appearance on “The Great British Bake Off” in 2016, where she created a white chocolate and salted praline cake for the show’s Cake Week.
Now she has a cookbook, “The New Way to Cake,” which features her stripped-down, flavor-forward recipes.
Ebuehi’s vegan version of banana bread includes peanut butter for what she calls a “sweet-and-salty contrast.” She says her favorite way to eat this is “lightly toasted to crisp up the edges, with a generous spread of salted butter.”
PEANUT BUTTER BANANA BREAD
I believe that a good banana bread should be part of every baker’s repertoire. This version happens to be vegan, which was by no means intentional. I do think this tastes better the next day (if it can last that long), as it gives the flavors time to mingle with each other.
Makes 6-8 servings
4 small ripe bananas, divided
3 tablespoons smooth peanut butter
1/2 cup vegetable oil
5 tablespoons almond or soy milk
1 teaspoon vanilla extract
2 cups (300 grams) all-purpose flour
3/4 cup (175 grams) light brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
Pinch of salt
Preheat the oven to 350 degrees. Grease a 2-pound loaf pan and line the bottom with parchment paper.
In a large bowl, use a fork to mash 3 bananas. Mix in the peanut butter, oil, milk and vanilla and set aside. In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Pour the banana mixture into the dry ingredients and stir gently until just combined.
Slice the remaining banana in half lengthwise. Pour the batter into the loaf pan and gently place the sliced banana on top without overlapping the slices or pushing them into the batter. Bake for 45 to 50 minutes, or until well risen and a toothpick inserted into the center comes out clean. Leave to cool completely before slicing.
Tip: For some added texture, use a crunchy peanut butter instead of smooth or fold in chopped, roasted peanuts before baking.
Reprinted with permission from “The New Way to Cake” by Benjamina Ebuehi, Page Street Publishing Co.
– 2時間前
新潟県上越市内に2店舗を構える人気ベーカリー「フォーンドール」（徃住利昭店長）は、今年の干支「子」にちなみ、ネズミをかたどったパンを販売している。ネーミングもユニークで、その名も「チュー太郎」。1個162円。新年にしか食べることができない期間限定パンだ。
今年の干支「子」にちなんで作られたパン「チュー太郎」
同市富岡にある上越ショッピングセンターアコーレ内と同市本町５に店を構える同店。東京出身の徃住店長が東京のベーカリーで修行を積んだ後、縁あって上越の地でパンを作ることになって24年目。同店は多彩なラインナップで幅広い世代に愛され、客のリクエストで生まれるパンも多数ある。現在は160種を超えるパンを販売している。
新年限定の「チュー太郎」は「ねずみの根付」をイメージ。同店ロングセラーのパン「牛の骨」で使う白生地の中に、不動の人気ナンバー1のパン「クリームチーズ」で使用するクリームチーズを入れた。クリームチーズは三和区の三和牛乳を使用。濃厚かつ爽やかな酸味が、しっとりしたパン生地とマッチし、子供から高齢者までファンが多い。
くるんとしたしっぽなど、見た目もかわいらしく、手の平に乗るほどの食べやすいサイズ。店長の妻で同店主任の睦子さんは「お子さんからお年寄りまで幅広い世代から味わってもらえたら」と話している。
「チュー太郎」は1日50個を限定販売する
毎日限定50個を焼き上げる。アコーレ店の営業時間は午前９時から午後７時まで。1月2日以降は午前9時から午後8時まで。定休日なし。本町店の営業は1月3日から。営業時間は午前8時から午後6時までだが、「チュー太郎」が並ぶのは午前11時頃。定休日は火、水曜。
Gerald Elias’ letter “Have our bread” of Dec. 19 voices his concerns regarding scarcities of food and the supply and cost of bread. Mr. Elias suggests that these problems can be solved by “supporting HR763, the bipartisan Energy Innovation and Carbon Dividend Act.” I share Mr. Elias’ concerns for people not having enough to eat, but HR763 will not solve the problem.
Contrary to Mr. Elias’ claim, HR763 is not bipartisan. HR763 has 67 sponsors in the House of Representatives; 66 are Democrats and one is a Republican. HR763 seeks to destroy the petroleum industry through taxation. HR763 would impose additional taxes on oil, gas and coal and those taxes would increase each year. HR763 would also increase the cost of gasoline for our vehicles, heat for our homes and the cost of producing our food.
The world’s food supply is dependent on petroleum. Massive amounts of oil and gas are used in the manufacture of fertilizers and pesticides, and in the planting, irrigation, cultivating, harvesting, processing and transporting food to the consumer. Petroleum takes much of the back breaking work out of farming and makes farms more productive. Ask farmers if they can continue their farming operations without petroleum.
HR763 is a Trojan horse designed to destroy the petroleum industry. It will reduce the food supply and make food more expensive.
Robert Adkins
Riverton
Improving the flavor of barley used to make whiskey and finding new varieties for farmers to grow are some of the goals of a new fellowship that will begin next summer at Washington State University’s Bread Lab west of Burlington.
Bread Lab Director Stephen Jones said Seattle’s Westland Distillery, which makes single-malt whiskey, will fund a full-time Ph.D student at the Bread Lab for four years.
The student will focus on developing unique flavors of barley that can be grown by Skagit Valley farmers, Jones said.
“This is one the of the best places in the world to grow barley,” he said. “Barley likes it cool and wet. And you get flavors you wouldn’t get elsewhere.”
For years, Skagit Valley farmers have planted barley in their fields to improve soil health. In recent years they have grown it for profit, too, because of increasing demand from distilleries and other processors.
