It’s a labor of love making one of these Panettone, the delightful gorgeous looking Christmas season bread from Milan. A few years ago I made one based on my knowledge and experience in baking and treated it like a regular sourdough bread. It was ok, not what I had envisioned though and not a proper […]
Panettone – a Proper One Read More »
I wanted to have some good buns on hand for a package of Bockwurts made by the good folks at Olympia Provisions. What I did not want was to go to the store and buy any bread. It was still early in the day and I knew the Bouchon Bakery book recipe for soft pretzels
Pretzel Mini Batards Read More »
Unless you have some pyrolized banana liquor sitting around next to the rum, this is a drink that takes a bit of time from start to finish. About 30 days or so to be exact. What is pyrolized banana exactly? Well, if you’ve ever tried black garlic or cooked with it, you have had pyrolized
Aviary Cocktail: Perfect Storm Read More »
We avoid burning things in most of cooking. It produces acrid, bitter and unpleasant textures. Yet, for some things, under certain circumstances “burnt” is good, very good. Heating sugar to just the point of smoking makes for amazing caramel. Those leopard dark spots on Neapolitan pizza give it a wonderful taste and texture. I do
Burnt Eggplant Salad Read More »
I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. Still cooking and baking is one of the few mind relaxing activities in these times of home quarantine and COVID! This potato “cake” is a relaxing repetitive activity that makes
Duck Fat Potato Cake Read More »
I had dinner at Zahav in Philadelphia recently. It’s a very popular Israeli restaurant with tons of acclaim and awards. It was a fantastic meal with lots of small vegetable appetizers, some delicious hummus tahini, and very good lamb shoulder and chicken (the dessert on the other hand was not exactly my cup of tea).
Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example of
Sugo and Polenta with Over- Easy Egg Read More »
I crave this salad so much. Finally I managed to replicate it at home. Let me back out a bit. I travel a bit for my work and a few years ago I had a project in Portland, Oregon. A lovely city with amazing food scene and tons of restaurants. One of my regular places
A Salad of Radicchio, Lardons, Green Goddess Dressing and 6-Minute Egg Read More »
Christina Tosi from Milk Bar loves classic, sweet, indulgent and at times industrial (oh no!) desserts. At least that is what she claims. I really have my doubts about that. You know, about her actually enjoying the shitty cake that comes out of a mix box tasting of chemicals and sugar. I digress, regardless of
Milk Bar’s Birthday (or Mother’s Day or Any Day) Cake Read More »
Parsnips and scallops are a delicious match. The coolest thing about this recipe from The Nomad Cookbook is the various ways it uses parsnips. I am especially fond of the cooking method and result of the “pressed parsnip planks” (say that ten time real fast!). I will be using that again for sure. Other than
The Nomad: Scallop Seared with Parsnips and Grapes Read More »