Deli Rye Bread

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” 

― James Beard

711 grams lukewarm water

32 grams dry yeast

27.4 grams salt

1 1/2 tablespoons caraway seeds

102 grams rye flour

687 grams unbleached all-purpose flour

Cook at 450 F for 30 minutes or until center temperature reaches 190 F

0.15 USD a piece!!!

Middle Eastern Bakery and Deli

رائِع (Wonderful)

Located in central Phoenix, Arizona, 3052 North 16th Street is the Middle Eastern Bakery and Deli!

Having spent time in the Middle East I can verify that when the Middle Eastern Bakery & Deli advertises that they serve authentic Middle Eastern & Mediterranean food they are not exaggerating. It is casual dining, which is limited but romantic. Isam Saed, the owner, serves what you would expect to find, Kabobs, Falafel, Kibbie, Hummus, Tabouli and much more. The Falafel is wonderful, crunchy outside and moist inside and the Pita Bread is baked fresh daily on the premise. And before you leave you must have several pieces of Baklava and a cup or two of Arabic Coffee. I have already been back several times and not just because of the fabulous food but also because of the warm Middle East hospitality Isam displays.

The Arrogant Butcher

Located in Phoenix’s new CityScape development, the Arrogant Butcher feels like it has been around for decades. Its industrial decor is very comfortably decorated with lanterns at the bar, retro lights over tables, all casting a warm light. The service was fast the menu American. And with a name like Arrogant Butcher do not expect a lot of vegan choices.

A Visit to Pizzeria Bianco

Yesterday I found myself sitting at the bar of Pizzeria Bianco, lunching on a wonderful pizza, just three blocks from where I currently work in downtown Phoenix.
Chris Bianco, born in the Bronx, grew up in Ossining, NY, working in a local pizzeria, eventually moved to Phoenix where he opened Pizzeria Bianco in 1987.

Pizzeria Bianco uses a wood burning oven. He and his staff make mozzarella fresh each morning. The dough is made by hand and he lets it ferment for 18 hours. The vegetables are from local farmers and the herbs are from a garden beside the restaurant.

Pizzeria Bianco was featured in Peter Reinhart's book American Pie: My Search for the Perfect Pizza, and has earned many notable reviews by Bon Appétit, the New York Times, Vogue, just to name a few. As long as I am in Phoenix I will be returning.