I’ve been exploring Sous Vide cooking using my Immersion Circulator often with excellent results. Deli-type meats seem like a no brainer for this cooking method, in this case for corned beef. To prepare the beef, I used a good even piece of brisket (even thickness matters a lot for this method) and trimmed most of […]
Corned Beef cooked Sous Vide Read More »
I was about to lable this post something stupid like “Healthy Pizza” and then thought better of it. Properly made pizza with a lean, slow fermented dough, formed into a thin crust, sparingly topped with pizza sauce, cheese and little else is a thing of beauty. And yes, it is also healthy, good for you
Great Whole Wheat Pizza Read More »
I love these relaxed long baking projects, especially ones that make the time invested (albeit very little actual effort) worthwhile. Recently I stumbled on this wonderful recipe from TheFreshLoaf.com. The Fresh Loaf is a very cool forum for bakers and baking from all over the worId. If you are interested in baking, check it out.
Thom Leonard’s French Country Bread Read More »
“Real men don’t eat quiche”! Yeah, right, not when it is my quiche or should I say the Bouchon quiche. I really do not know where that reputation came from. Probably from the tiny dainty pieces of puff pastry painted with a substance that might’ve been egg at some point and frozen in boxes that
Real Men Don’t Eat quiche, they eat Quiche! Read More »
Have you seen Big Night? No! Well you need to. When thinking about a film that deals with food, very few movies come close to this one. It is a classic. Film is not the subject of this post however, it is the Timpano. That awe- inspiring masterpiece of pastry, pasta and sauces that Primo
Look here what Diana did on her first try at making cake with rolled fondant. Looks pretty awsome, right? She even made marzipan from scratch to make little fruits and the rose on top. The fondant was bought and she promises to make that from scratch next time too.
Diana’s First Fondant Cake Read More »
I’ve made, or more like tried to make, these elusive awsome French (well actually they are of Viennese origin) a few times over the past 3 years. Never have been blown away with a recipe. The first one truth be told was downright horrible, with pools of grease that the poor little breads more
Glorious Croissant Read More »