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 »
This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I make
Naturally Leavened Panettone Read More »
If I had to pick all time favorite vegetarian meals they would have to be Mediterranean. They probably focus on lots of greens and wrapped in thin flatbread or dough (proper Falafel is probably on the top of that list). This Italian gem of a recipe from Paula Wolfert is one of those recipes and
Greens, Pumpkin and Rice Torta Read More »
According to Chef Dominique Ansel when he created the Cronut he had no clue it would be such a huge phenomenon. He wanted to put a donut on his pastry shop’s menu and figured he’s put a spin on it, thus the Cronut was born. If you have never heard of a Cronut (never heard of
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The Cooking of Southwest France“. The bread is the Pain de Campagne (country bread) recipe from Peter Reinhart’s “The Bread baker’s Apprentice“. Making a proper Cassoulet is a good bit
Anything that has to do with fermentation and yeast fascinates me. That why I love baking bread, brewing beer and even fermenting my own homemade salami. When I first saw a wierd congealed mass in my bottle of vinegar and later learned it was a “vinegar mother” that can basically make vinegar out of wine, I did not
Pistachio Waffle, Yeast Foam, Pear and Banana-Cinnamon Ice Cream Read More »
Tuesday, January 13 , 2009 I love Mexican food but I do not cook nearly as much of it as I should. That’s probably because I live in Houston, and good real Mexican food or it’s descendent, Tex-Mex, is very easy to find. I’ve been planning to make Mole some time soon because that is
VDP: Black Bean Enchiladas with Tomatillo Salsa Read More »
Sunday, November 30, 2008 Another Americanized name for this pie is Chickpea Pizza. However, I just posted about pizza. Real pizza. Farinata my friends is not pizza. It does not taste like pizza nor look like one. It has no cheese, no sauce and no topping. Farinata is more like a pancake, or crepe really.
VDP: Farinata (Socca) Read More »
Friday, November 28, 2008 It’s been a while since I’ve added some updates to this particular journal. It’s not much due to laziness as much as redundancy. I’ve been trying to cook my vegetarian meals, but over the last month or so, I’ve not made many interesting or new dishes worth posting about. Also this
VDP: Pizza – Caramelized Onions, Mushrooms and an Egg Read More »