17-16: Whole Wheat Baguette

17-16: Whole Wheat Baguette

Here’s a simple whole wheat bread recipe. 17-16: Whole Wheat Baguette has “baguette” in the name, but you could use this same recipe to make buns, rolls, sandwich bread, or any other shape you prefer. This is more of a utilitarian recipe more than anything else–nothing fancy here.

17-16 Whole Wheat Baguette
Baguettes are indeed long, thin loaves of French bread (French bread being a type of dough, not a type of shape). I made short, thin individual loaves instead, which the Wikipedia article I linked to calls demi-baguettes, although mine are probably even shorter than that. I thought individually-sized ones might be an interesting experiment instead of one or two long loaves.

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1-19: Flambéed Mushrooms

1-19: Flambéed Mushrooms

🔥 Flambé! 1-19: Flambéed Mushrooms isn’t something I would normally serve because most people I know are not huge fans of mushrooms. I really enjoy using the lighter to flambé these mushrooms! 🔥


Mushrooms and garlic are one of my favorite flavor combinations. I really enjoy stuffed mushrooms and these taste similar, just without the breadcrumbs and butter. If you’re looking for something more similar to stuffed mushrooms, check out 1-16: Mushrooms Escargot. 🐌

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3-3: French Onion Soup

3-3: French Onion Soup

It’s the middle of summer right now, so soup’s probably not your first thought. However, I continue to be surprised that how no matter how hot outside it is, people still enjoy soup. So here’s a classic: 3-3: French Onion Soup.

3-3 French Onion Soup
Simply Delicious cites Les Halles (the Parisian farmers’ market, not the NY restaurant where Anthony Bourdain worked) as the originator of French onion soup which I wasn’t able to directly verify in 5 minutes of Googling, but here’s a food timeline that gives a bit of the dish’s history–I suppose it’s totally still possible.

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